Events

Bronze, an earth element associated with humility, sturdiness and being grounded, will be seen throughout the menu in familiar and approachable dishes, executed with new and exciting detours. Chef Piepkorn will continue to offer progressive American dishes that combine classical and modern techniques, contrasting flavors and seasonal ingredients in interesting and unusual ways. “The Quail is our State Bird here in California,” commented Chef Piepkorn, “The combination of the two words best represents who we are as California-inspired and focused with a humility and sturdiness in what we offer. It’s something that resonates with our entire team, and we hope it does the same with our guests, as we continue to build on what Journeyman’s began.”

Bronze Quail will offer 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 Roasted Squash with goat’s milk yoghurt, tarragon-roasted seasonal squash, chicory and béarnaise ice cream; a savory Lava Cake with smoked alligator, parsnip silk and duck heart sprinkles; Bronze Quail with a seasonal stuffing, carrots three ways, barley porridge croquette and fermented maple syrup jus; and an 8-ounce Vintage Beef Ribeye with potato trifle, blue cheese and a bordelaise sauce.

Bronze Quail will offer a full a la carte menu throughout the entire restaurant. “We want to emphasize our rich bar program at Bronze Quail and give our loyal guests who’ve been with us since the very beginning of Journeyman’s, an opportunity to see us more frequently to enjoy our imaginative à la carte dishes and highly creative beverages,” commented Bar Director Steven Hayden, who was part of the opening team at Journeyman’s. “My focus has been on creating innovative scratch-made cocktails and mocktails that follow the same culinary philosophy as our kitchen. I want to highlight our thoughtfully crafted drinks, house-made bitters, liqueurs and hand-carved ice.”

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. Reservations recommended for dinner in the Dining Room; bar and patio seating is offered on a first-come, first-served basis. For more information, visit www.journeymanfood.com.

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Bronze, an earth element associated with humility, sturdiness and being grounded, will be seen throughout the menu in familiar and approachable dishes, executed with new and exciting detours. Chef Piepkorn will continue to offer progressive American dishes that combine classical and modern techniques, contrasting flavors and seasonal ingredients in interesting and unusual ways. “The Quail is our State Bird here in California,” commented Chef Piepkorn, “The combination of the two words best represents who we are as California-inspired and focused with a humility and sturdiness in what we offer. It’s something that resonates with our entire team, and we hope it does the same with our guests, as we continue to build on what Journeyman’s began.”

Bronze Quail will offer 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 Roasted Squash with goat’s milk yoghurt, tarragon-roasted seasonal squash, chicory and béarnaise ice cream; a savory Lava Cake with smoked alligator, parsnip silk and duck heart sprinkles; Bronze Quail with a seasonal stuffing, carrots three ways, barley porridge croquette and fermented maple syrup jus; and an 8-ounce Vintage Beef Ribeye with potato trifle, blue cheese and a bordelaise sauce.

Bronze Quail will offer a full a la carte menu throughout the entire restaurant. “We want to emphasize our rich bar program at Bronze Quail and give our loyal guests who’ve been with us since the very beginning of Journeyman’s, an opportunity to see us more frequently to enjoy our imaginative à la carte dishes and highly creative beverages,” commented Bar Director Steven Hayden, who was part of the opening team at Journeyman’s. “My focus has been on creating innovative scratch-made cocktails and mocktails that follow the same culinary philosophy as our kitchen. I want to highlight our thoughtfully crafted drinks, house-made bitters, liqueurs and hand-carved ice.”

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. Reservations recommended for dinner in the Dining Room; bar and patio seating is offered on a first-come, first-served basis. For more information, visit www.journeymanfood.com.

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