"In the vibrant heart of Orange County, a culinary revolution is taking place at the Hilton Irvine/Orange County Airport. The hotel has recently reimagined its dining experience, unveiling Trellis & Tide Kitchen & Bar, an all-day gathering place that captures the essence of California's coastal bounty. Nestled between the bustling airport and the serene beauty of Irvine, this rebranded restaurant invites guests to explore a menu that celebrates seasonal ingredients and local flavors."
"My goal has been to create a restaurant that feels genuinely inviting and aligned with the way people enjoy dining today. The menus are rooted in seasonality and comfort but always leave room for creativity."
"The breakfast offerings lean heavily on fresh and nourishing options, ensuring guests start their day on the right foot. For those looking for more variety, a full breakfast buffet and made-to-order pressed juices are also available."
Trellis & Tide Kitchen & Bar opened at the Hilton Irvine/Orange County Airport as an all-day gathering place celebrating California coastal flavors. The restaurant sits between the airport and Irvine and emphasizes seasonal ingredients sourced from local farms. Executive Chef Leonel De Leon crafts menus that evolve with the seasons, blending comfort with creativity. The menu serves breakfast through dinner with nourishing breakfast items such as stone-ground oats with seasonal fruit, Straus Farms organic yogurt with house-made granola, avocado toast with poached eggs, chilaquiles, smoked salmon toast, and buttermilk pancakes. A full breakfast buffet and made-to-order pressed juices are available.
Read at Food & Beverage Magazine
Unable to calculate read time
Collection
[
|
...
]