Events

The Bronze Quail Restaurant & Bar is now open at the Hotel Fullerton. Executive Chef Mark Piepkorn offers an a la carte menu featuring progressive American dishes that highlight seasonal fare, as well as culinary technique with modern applications. The restaurant, which boasts a upbeat bar and a 6-course Chef’s Tasting Menu, with optional wine pairings.

The Bronze Quail offers a full a la carte menu in the main dining room, as well as on the patio and in the bar. Dishes representative of Chef Piepkorn’s menu include Winter Vegetable Casserole with assorted winter vegetables, black garlic panisse, piquillo pepper rouille; a savory Lava Cake with smoked alligator, jus, cauliflower and gooseberry; Bronze Quail with a seasonal stuffing, carrots three ways, and barley porridge croquette; and an 8-ounce Vintage Beef Ribeye with beef fat confit Yukon potato trifle, crispy potato, compressed fennel and a bordelaise sauce.

The Bronze Quail’s bar program is helmed by Bar Director Steven Hayden, who gained attention for his innovative cocktails at Journeyman’s. Hayden currently offers more than 30 signature drinks on his menu. The beverages include a selection of Aperitifs with low ABV, served with house citrus tonic; more intricate “Shaken Not Stirred” cocktails that highlight Hayden’s creativity, as well as takes on classic cocktails; Spirit Forward drinks that feature house-made bitters and are served over hand-carved ice or straight up; and nearly a dozen Old Fashioned variations, served with the appropriate citrus peels and house-made bitters.

His menu also features a thoughtful selection of Craft Mocktails, created for guests who wish to abstain from alcohol or who just want to partake in a refreshing non-alcoholic beverage. Hayden makes a Faux Gin from scratch to utilize in a few of his mocktails to create cocktail-inspired beverages with universal appeal.

Bronze Quail is located at the Hotel Fullerton (1500 S. Raymond Avenue in Fullerton). It is open for service Tuesday through Thursday from 5:30 – 10:30 p.m. and Friday and Saturday from 5:30 – 11:30 p.m. For more information, visit www.thebronzequail.com.

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The Bronze Quail Restaurant & Bar is now open at the Hotel Fullerton. Executive Chef Mark Piepkorn offers an a la carte menu featuring progressive American dishes that highlight seasonal…

The Bronze Quail Restaurant & Bar is now open at the Hotel Fullerton. Executive Chef Mark Piepkorn offers an a la carte menu featuring progressive American dishes that highlight seasonal fare, as well as culinary technique with modern applications. The restaurant, which boasts a upbeat bar and a 6-course Chef’s Tasting Menu, with optional wine pairings.

The Bronze Quail offers a full a la carte menu in the main dining room, as well as on the patio and in the bar. Dishes representative of Chef Piepkorn’s menu include Winter Vegetable Casserole with assorted winter vegetables, black garlic panisse, piquillo pepper rouille; a savory Lava Cake with smoked alligator, jus, cauliflower and gooseberry; Bronze Quail with a seasonal stuffing, carrots three ways, and barley porridge croquette; and an 8-ounce Vintage Beef Ribeye with beef fat confit Yukon potato trifle, crispy potato, compressed fennel and a bordelaise sauce.

The Bronze Quail’s bar program is helmed by Bar Director Steven Hayden, who gained attention for his innovative cocktails at Journeyman’s. Hayden currently offers more than 30 signature drinks on his menu. The beverages include a selection of Aperitifs with low ABV, served with house citrus tonic; more intricate “Shaken Not Stirred” cocktails that highlight Hayden’s creativity, as well as takes on classic cocktails; Spirit Forward drinks that feature house-made bitters and are served over hand-carved ice or straight up; and nearly a dozen Old Fashioned variations, served with the appropriate citrus peels and house-made bitters.

His menu also features a thoughtful selection of Craft Mocktails, created for guests who wish to abstain from alcohol or who just want to partake in a refreshing non-alcoholic beverage. Hayden makes a Faux Gin from scratch to utilize in a few of his mocktails to create cocktail-inspired beverages with universal appeal.

Bronze Quail is located at the Hotel Fullerton (1500 S. Raymond Avenue in Fullerton). It is open for service Tuesday through Thursday from 5:30 – 10:30 p.m. and Friday and Saturday from 5:30 – 11:30 p.m. For more information, visit www.thebronzequail.com.

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