Four Orange County Restaurants are Making Room to Grow
- Anne Marie Panoringan
- 3h
- 5 min read
Four independent operators are experiencing a thoughtful growth spurt – expanding their footprints and refining their concepts.
At a time when many Orange County restaurants are scaling back or closing, a handful of independent operators are choosing the opposite path – expanding with intention and betting that thoughtful growth can help shape the region’s next dining chapter. From a converted basement in San Clemente to a companion bar in Anaheim, these teams are creating new spaces for cocktails, celebrations and connection.
Parlor in San Clemente Adds a Lower Level
The most recent acquisition for RJB Restaurant Group led by seasoned restaurateur Russ Bendel is a lively San Clemente destination known as Parlor, specializing in comfort food, cocktails and “Pizza Americana,” utilizing local ingredients that are enhanced by a woodfire oven’s intense heat.
Its South O.C. location could easily discourage guests north of the El Toro “Y” from making the 20-plus mile trek to the southernmost city in the county (and back). But the current dining climate has been blessed with quality options in recent years from the likes of Heritage Barbecue, The Ecology Center’s Campesino Cafe in San Juan Capistrano and Dana Point’s Truly Pizza. These newer concepts have led the charge in replacing the county’s reputation from corporate chains to thoughtful, seasonal selections created by chefs who wholeheartedly care about the food they put out.
In order to further accommodate private/large party requests beyond the back patio, Bendel examined an overlooked storage room in Parlor’s basement and curated it into a bespoke, enclosed setting (where weather wouldn’t be an issue) with a secondary bar. He initially named the downstairs section Lower Level, but the dual seating areas evolved into El Camino Lounge and Mae Mae’s Den. Thanks to a basement and creative vision, Parlor now has the ability to accommodate reservations in four dedicated areas instead of two.
“It’s the perfect space for groups to have cocktails first on the bar side, play some games and then settle in on the other side for a nice dinner,” said Bendel about the downstairs. Featuring a separate menu from upstairs, both lounge and den began booking up with family gatherings and special events thanks to vintage arcade games, billiards and a spirit-forward cocktail selection. When browsing the menu, the pizzas are a sure bet for larger groups.
Bonus: No need to navigate the stairs again for a restroom or Irish goodbye (aka quick exit) – both are a few steps away. 216 N. El Camino Real; (949) 503-1509.
Boil and Bake in Costa Mesa Adds More Seating for It's Ed and June's Pop-Up
The ambitious duo of Luke Bramm and Carlos Perez began their passion project from coffeehouse bagel pop-ups to popular brick and mortar with a line that would stretch down the plaza’s sidewalk. When news of the adjacent suite becoming vacant reached the duo, they seized the opportunity for Boil and Bake’s expansion to also focus on their own monthly pop-up expansion known as Ed and June’s (named after Bramm’s grandparents).
However, the ongoing demand for savory/sweet, locally sourced ingredients on freshly crafted bagels has prevented the thing they need most: time to update the additional square footage for seating.
An elevated American menu pouring natty (natural) wine and beer bar after dark, Ed and June’s operates as a full-service restaurant for a single evening each month. The other days Bramm and Perez are operating Boil and Bake, researching future themes and maybe sleeping.
Eventually, the space will be available in the daytime for extra seating, and will become the home of Ed and June’s – and other pop-up/collaboration ideas – in the evenings. Pending inspections and some elbow grease, the duo anticipate to open the add-on (that includes another restroom) this summer. 270 Bristol St., Suite 114; phone number not available.
James Beard Nominee Strong Water in Anaheim to open Double Luck for Overflow Patrons
Around the corner and up one block from one of the few James Beard-nominated places, Strong Water, windows advertise Double Luck Bar coming soon; this is the next phase for owners Ying Chang and Robert Adamson.
Adamson and Chang opted to curate an additional bar close to the other so they could refer guests and groups arriving at Strong Water without reservations to Double Luck instead of redirecting elsewhere and losing the additional business.
Where Strong Water is a vibrant tiki bar with a rum focus, Double Luck will take on a relaxed vibe akin to when someone invites a group of friends over to hang out. Measuring in at approximately 2,000 square feet, the lounge aesthetic will incorporate a colorway of forest green and royal garnet – a rich pair of hues to welcome new visitors, Strong Water loyalists and weary industry professionals late into the evening.
When asked about what she’s learned from opening previous bars, Chang expressed the importance of (customer) service and maintaining a team that works well together. Double Luck is currently a work in progress. 270 S. Clemente St; (714) 844-1875.
Selanne Steak Tavern in Laguna Beach Finds a Permanent space for VIII by Selanne
After celebrating Selanne Steak’s 10-year anniversary in 2023, Chef Vince Terusa and his back-of-the-house team explored a secondary concept aptly named VIII (Eight – former professional hockey player with the Anaheim Ducks and restaurant co-founder Teemu Selanne’s jersey number).
VIII was planned to be a temporary creative outlet aimed for a smaller audience every Friday and Saturday evening last summer in the unoccupied adjacent structure which was formerly a private club dining space. Reservations for VIII’s 20-seat, eight-course experience became booked out for every weekend. Laguna Beach locals and dining enthusiasts contributed to VIII’s success. Ownership quickly realized it only made sense to transition the pop-up to a formal concept.
While Selanne is known for serving large format dishes of steak and poultry, VIII’s prix-fixe theme for each week reflects in-season produce and showcases innovative techniques and delicate plating for each dish.
Note: It also makes for an (almost) intimate evening for dates, birthdays and other special occasions; pay the extra cost for a seat at Chef Terusa’s counter. 1464 S. Coast Highway; (949) 715-9881.
