Tangerine Room

Restaurant of the Week: Tangerine Room

The signature restaurant at the newly opened The Westin Anaheim ResortTangerine Room–beautifully showcases modern Californian cuisine in a setting that manages to be sleek and sophisticated, yet casual and family-friendly. Though practically neighboring Disneyland, Tangerine Room proves to be the real attraction.

Tangerine Room, with Chef Joshua Severson at the helm, is a showpiece at The Westin Anaheim Resort, which just opened in June–both in culinarily and design-wise. Open for breakfast, lunch, dinner and weekend brunch, diners can dig into California coastal cuisine (with picture-perfect presentation), glorious cocktails and an extensive global wine list. The floor-to-ceiling wine wall, oversized circular booths and beautiful, honeycomb-inspired lighting fixtures prove that the restaurant’s appeal goes beyond delicious eats and drinks and is utterly pleasing to a discerning eye, too.

Ahi Poke

The Tangerine Room menu showcases fresh, seasonal ingredients, many of which are sourced from local farms and vendors. The burrata starter, with charred peaches, bing cherries, mostarda, tatsoi , house-made granola and fresh herbs, offers a rainbow-hued medley of flavors, with touches of tart and sweet, creamy and crunchy.

Another stunning presentation is seen via the grilled Spanish octopus; whereas the burrata plate was brimming with bright color, the octopus presentation features dark purples and inky black. The tender tentacles are sided with chorizo, black olive tapenade, salt-roasted cippolini, pee-wee potatoes and black garlic.

If you’re on board for the octopus, follow up with an entrée of the lobster and scallops risotto. The creamy risotto, with truffle and caramelized shallots, is topped with large scallops and quite a bit of Maine lobster. The cherry on top? Bonito flakes.

Short Ribs

If you prefer surf to turf, the braised short ribs is a favorite at Tangerine Room. The tender short ribs are sided with creamy polenta, sautéed rainbow chard, parmesan and pickled onion in a plate that is nothing short of pure and total comfort. This dish pairs beautifully with the Oaxaca Sun cocktail, a mellow concoction of Union mezcal, Aperol, vermouth and lemon peel.

For dessert, the strawberry citrus butter cake, with a scoop of strawberry ice cream, is a delightful pairing of fresh and fruity and sweet, buttered bliss.

To learn more about Tangerine Room, visit www.tangerineroom.com.

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