Mo Iqbal recently opened Prime Cut Café & Wine Bar in Orange’s Stadium Promenade entertainment center, emphasizing “value pricing, enlightened American comfort fare and extensive wine offerings.”
Consulting Chef Kelly Mullarney (Harris Ranch Inn & Restaurant, King’s Seafood Company, Santa Monica Seafood) spent over a year developing the menu, which includes slow-roasted Prime rib with Yorkshire pudding and creamed spinach, four different aged steaks and grilled Hawaiian ono with McGrath Farm beet salad and blood orange vinaigrette. A rotation of five farm house cheeses is accompanied with honeycomb, candied nuts and artisan breads. For dessert, expect hot “jelly” doughnuts and seasonal fruit cobbler with a sour cream and brown sugar crust.
Executive Chef Ronnie Arnold, previously the executive chef at hush in Laguna Beach, runs daily kitchen operations. He sources ingredients from Newport Meat (beef), Salmon Creek (pork), Shelton Farms (chicken), McGrath Farm (produce) and Cowgirl Creamery (cheese).
Wine Director and Bar Manager Nicolas Somers previously oversaw a 750-label wine list for Bayside restaurant in Laguna Beach. Over 75 labels are offered by the taste, flight, glass or bottle, and 70% of the wines are priced under $50 per bottle. Flights are supplied in a wooden tray that displays notes for each wine behind a trio of Riedel crystal glasses.