Laguna Beach citizens awoke on the morning of Friday, January 25th, 1929 to a headline in the South Coast News: “Modern Hostelry for Laguna Beach – La Casa del Camino – Many Guests Expected at Riddell Hotel Opening” accompanied with a glorious photo of the finished hotel. Hotel rooms rented for just $3 a night and soon Hollywood celebrities would sip cocktails in the hotel bar and for the next 90 years, locals, artists, city officials and tourists would enjoy spectacular sunsets from the hotel rooftop lounge.

It had been a few years since visiting the Rooftop Lounge with its spectacular panoramic views and relaxing atmosphere. This time our visit included an overnight stay at the legendary La Casa Del Camino Hotel in the Men’s Suite, which has awesome views of the Pacific Ocean and is decorated like a surfer's paradise. Because the hotel was built close to a century ago, expect the layouts of the themed rooms to be quirky, but the views on the ocean facing rooms are awesome.

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We couldn’t wait to make our way up to The Rooftop Lounge to catch the sunset. I remember how excellent their menu of signature craft cocktails were curated by mixologist Billy Ray, including classic mojitos, margaritas and martinis, as well as other house specialties. The Rooftop has a fresh new management team consisting of Billy Rogers, Micaela McCann and Jean-Claude Boushh, all of whom came and said hello and checked how our dining experience was going which they routinely do with all of their guests. Our server took our drink order and I remember who much I loved the Mojito and that is exactly what I ordered again. The Mojito comes with a fresh sugar cane which elevates the sexy presentation of this thirst quenching classic. My partner ordered the Martin Ray Chardonnay; layers OF Meyer lemon curd, ripe Bosc pear, subtle orange blossom and honey. Light and juicy with vibrant acidity, with well-integrated oak and a touch of vanilla bean

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Rooftop Lounge’s has recently revamped the menu, crafted by Chef Christophe Bonnegrace. He has won multiple awards and appeared on countless “Best” lists. His colorful culinary background includes experience as Corporate Food & Beverage Director for a couple of large corporations and he has held Executive Chef positions at Celebrity Cruises, Little Buddha Las Vegas, La Villette, Barawine, Sugar Factory LLC, Yamashiro Hollywood/LA and Wild and Out Miami before he unexpectedly landed on The Rooftop Lounge on July 2, 2020, just in time for their relaunch. 

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Bonnegrace’s vision for the smart petite menu features eclectic California casual coastal-inspired fare and has something for everyone. When I asked chef how he would describe the cuisine, he said “it’s a fusion of French Rivera, with a touch of Sardinia, Italian, Spanish and Asian. The fish is ultra-fresh, in fact  he received a call at 11:30 pm the day before we dined from one of his purveyors saying he had a 50lb Yellowtail and it was his if he wanted it. True dedication to go pick it up after a long day’s work and Chef is a treasure to behold for this eatery.

Chef Christophe insisted that we not order from the menu, but that he take us on a culinary journey of some of his classics as well as some specials that were not on the menu. So when you check it out, be sure to ask about the “Chef Specials”. He sent out the following appetizers and I will say up front that each was so fresh and flavorful and they were all brilliant flavor profiles. 

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First up, Purple Peruvian Scallops with lychee, Yusuf white truffle oil, Serrano pepper and wasabi tobiko, all I could say is that I could eat dozens of them and the photo says it all. Next, came the Crab Cake Lemon Pepper Aioli, Pan fried coated panko adorned with tear dropped tomatoes and Ceviche Seabass, lime, pineapple, diced tomatoes, Serrano pepper, Persian cucumber with a side of tortilla chips-- both superb! I mentioned the fresh caught Yellowtail and it was presented as Poke Tuna, Wakame Ponzu, pineapple, avocado, Wakame seaweed and wonton chips, this dish was beyond words. Not being a fan of olives, Chef insisted that I try the Grilled Calamari a la Plancha, grilled calamari with sun dried tomatoes, Kalamata olives, fresh basil, tomato oil and shaved Parmesan. I have to say I didn’t mind the olives with all of these fresh ingredients.

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