Charlie Palmer at Bloomingdale’s at South Coast Plaza draws its design inspiration from the naturally elegant beauty of vineyards. The textured flooring and cabinetry made from reclaimed wine barrels are set off by vintage leather chair coverings in warm, earthy tones, while filtered natural light glowingly diffused through wooden ceiling slats gives the dining room the feeling of a grape arbor. Enjoy the distinctive Bloody Mary Brunch or Happy Hour in the informal lounge, featuring a walnut bar top and communal high top wooden table, in which the natural shape of the tree dominates the finished design.
Executive Chef Seakyeong Kim, a Culinary Institute of America graduate and flagship Aureole veteran, mirrors the rustic but sophisticated design in dishes like Roasted Bone Marrow with black garlic prune pesto and grilled sourdough, and Chicken Liver Pate Sandwich with red onion fig marmalade, truffle, arugula. Charlie Palmer at Bloomingdale’s is an ultimate luxury destination.
Charlie Palmer at Bloomingdale's Executive Team
Executive Chef: Seakyeong Kim
General Manager: Chris Moran
Event Sales Manager: Aaron Maher
Private Events: 714.352.2525
Lunch: Mon - Sat 11:30am to 2:30pm Dinner: Mon 5:30pm to 8:30pm
Tue - Thu 5:30pm to 10:30pm
Fri - Sat 5:30pm to 11:00pm Lounge: Sat - Thu 11:30am to 12:00am; Offering small plate menu.
Fri - Sat 11:30am to 1:00am Happy Hour: Everyday from 4:00 to 7:00pm and again from 9:00pm to midnight Bloody Mary Bar and Sunday Brunch: Sun 11:30am to 2:30pm