Lōrea restaurant opens at Paséa Hotel

Written By Fiona Chan
Fiona Chan is the founder of Story Plate, a recipe sharing platform for good. Fiona has been in the storytelling business for over a decade, having worked at a luxury lifestyle publication before venturing off into freelance journalism. Currently, she spends her days as a content strategist specializing in digital storytelling platforms. She's our resident home, food, and drink specialist.

Paséa Hotel & Spa in Huntington Beach has recently completed a $5 million renovation of its food and beverage program. This includes the introduction of a new restaurant called Lōrea, which features a California coastal-inspired menu focusing on land and sea offerings. Additionally, the hotel’s popular rooftop lounge has been refreshed and rebranded as Treehouse on PCH.

The culinary offerings at both Lōrea and Treehouse on PCH are managed by newly appointed Chef de Cuisine, Stefan Pierce, and Executive Chef, Scott Rackliff. Rackliff, with his extensive background including a stint as Corporate Chef for celebrity Chef David Burke, brings a wealth of experience from various luxury resorts in the United States.

Lōrea’s design emphasizes its oceanfront setting, featuring a coastal-inspired color palette and an open-air environment that blends indoor and outdoor spaces. The restaurant boasts a 77-foot-long stone bar, one of the longest in Orange County, and offers a variety of seating options including walnut dining tables and an outdoor lounge area with a firepit.

The menu at Lōrea is designed to be interactive and shareable, focusing on locally sourced and sustainable ingredients. Signature dishes include Duck & Goat Charcuterie, Spicy Little Gems Salad, vegan Cavatelli, and Seared Diver Scallops. The restaurant also offers a customizable Land & Sea menu, specialty desserts like a Carrot Cake and Burnt Cheesecake, and immersive dining experiences such as a tableside Pavlova with dry ice presentation.

Treehouse on PCH retains its iconic life-size tree sculpture and has added new features like deep-seated sofas and teak daybeds. The venue offers a variety of drinks, including a bespoke cocktail menu crafted by award-winning Mixologist Miguel Sandoval, along with a selection of beer, wine, and non-alcoholic options.

Vincent Savignano, Director of Food & Beverage, describes the revamped dining experiences at Paséa as elevating the culinary landscape in Huntington Beach and contributing to the hotel’s reputation as a quintessential Southern California escape.

This content was written by the author of the page and enhanced with AI to improve grammar and readability.