Orange County’s newest upscale American restaurant concept can be found attached to the recently renovated Hyatt Regency Irvine. Warehouse 72 mixes Italian influences with California coastal favorites to create a menu that feels fresh and intriguing yet comfortable.
Conceptualized by Orange County-based restaurateur Doug Pak, Warehouse 72 was originally established in 2019 with its first location in Houston. The Irvine location has its own identity, bringing a sense of relaxation and healing through its design, seasonal rotating menu, and specialty prix-fixe dinners.
“For me, the number 72 is spiritual and carries a powerful and meaningful message from the spiritual realm, signaling that your life is aligned. Inspired by this number, signifying that you’re in the right place at the right time, it is our mission to create a cultural landmark that promotes human connection, inspires positive energy, and allows guests to create memories that will last a lifetime,” Pak says.
Guests have the option of sitting at a large raw-stone bar top, a large terrace overlooking the luxurious pool, or in the spacious dining room in front of a 30-ft. 3D digital art installation that transforms during your dining experience.
We started with the Cucumber Elixir, made with cucumber vodka, elderflower liqueur, cucumber purée, citrus infusion, and lime juice, and the Summer Thyme Fizz, a combo of citrus vodka, lemon juice, thyme liqueur, and prosecco. Both selections are a refreshing and flavorful mix of bright flavors that are perfect for a summer evening.
For the table, we suggest the black truffle arancini and the roasted bone marrow. The arancini are perfectly crispy on the outside and melty on the inside, with the ideal amount of intoxicating truffle flavor. The roasted bone marrow is dressed with Dijon mustard, piquillo pepper chimichurri, and micro cilantro and served with grilled sourdough bread. You have the option of adding a bourbon wash to create a bone marrow luge. The idea is not only fun but delicious.
Warehouse 72 doesn’t do boring salads. The roasted beet salad is beautifully colorful thanks to red and golden beets and is accompanied by whipped Cypress Grove goat cheese, arugula, candied walnuts, and a balsamic reduction. The combination has a wonderful mix of textures and flavors to maintain a lightness between courses.
From scallops to pork belly, the main entrees at Warehouse 72 offer something for everyone. The Double R Ranch Signature filet frites is served with an 8-oz. beef filet that is cooked to perfection and topped with salmoriglio steak butter for a decadent finish and a generous portion of hand-cut fries with savory black truffle aioli. The Australian lamb chops are topped with a spinach-hazelnut pesto and quite literally melt in your mouth. They are served with oak wood-smoked carrots and sweet potato purée with a dusting of sumac for a little spice. A standout dish that’s not to be missed is the truffle angel hair pasta, which we’re told is the dish Executive Chef Jaime Salazar served that ultimately secured his employment at Warehouse 72.
Save room for dessert, and enjoy the cold side of the campfire with the frozen s’mores. Chocolate ice cream is sandwiched between marshmallow and graham cracker crust and is brought to the table frozen before your server brings a torch to toast your s’mores tableside. The result is a sticky, gooey marshmallow dessert that will make you feel like a kid again.
Warehouse 72 is open daily from 9 a.m. to 2 p.m. for brunch; 5 to 9 p.m. for dinner; the bar is open until 11 p.m. After Aug. 30, the restaurant will be open daily from 7 a.m. to 10 p.m. for breakfast, lunch and dinner; the bar is open until 10 p.m., Monday to Thursday, and until 11 p.m., Friday and Saturday.
For more information, visit irvine.warehouse72.com.
17900 Jamboree Rd.
Irvine, CA 92614