L’Orangerie, chef Phillippe Maurin’s love letter to his native France, is now open at 1100 Orange Avenue on Coronado in the former Tent City space.
Jonathan Basinger, general manager and director of operations for L’Orangerie, says they plan to offer an “extremely traditional French” experience (think escargot rather than French fries, French dressing, or French bread). Even the name L’Orangerie, which translates to “The Orangery,” harkens to the grand garden designs of French royalty who built sprawling greenhouse-like structures large enough to hold entire orchards of fruit trees.
“Phillippe really wanted to bring an authentic French experience… with the outdoor patio, wine selection, and ambiance,” explains Basinger. “We wanted to do something approachable, yet still somewhat upscale.”
Open for lunch, dinner, and weekend brunch, L’Orangerie’s menu utilizes traditional French dishes, such as croque monsieur, as well as imported staples such as cheese and charcuterie. Other items include smoked salmon toast, quiches, burrata salad, pastas, and rotating specials, with local bakery Prager Bros. supplying their bread, pastries, and croissants. The space holds around 100 guests over multiple spaces, including an indoor dining room, a front patio, a side patio, and two covered outdoor lounge areas.
Basinger says they plan to highlight their bar program—specifically, their daily bottomless mimosa special. “We have about eight different flavors of mimosas,” he explains, including dragon fruit, peach, guava, blood orange, and pineapple, as well as a few seasonally rotating options. A full bar is also available with French wines and champagnes, imported and local beers, cocktails like the “Let’s Make Pour Decisions” espresso martini, and red and white sangrias made with seasonal fruit.
L’Orangerie’s grand opening is Friday, June 28, but it is currently soft open Monday through Thursday from 11 a.m. to 7 p.m. and Friday through Sunday from 11 a.m. to 8 p.m.
San Diego Restaurant News & Food Events
Food Fundraiser for Palestinian Aid on Sunday, June 23
From noon to 5 p.m. on Sunday, June 23, head to White Rice Morena (5299 Linda Vista Rd., Suite B) to support Operation Olive Branch, a local grassroots collective providing mutual aid for displaced Palestinians and Palestine Red Crescent. Angkorian Pikestaff is bringing the food, but there will also be DJs, a raffle with items from Esquina Wine Shop, Electric Tiger Tattoo, and more, plus more local vendors on hand with items for purchase. Check out the flyer here for more details.
Scoops La Jolla Opening Second Location
More ice cream is headed to La Jolla this summer when Scoops La Jolla opens a second spot at 1025 Prospect Street, #130, later this summer. The family-owned shop promises to serve dairy and vegan flavors, crepes, milkshakes, and espresso beverages from nearby Bird Rock Coffee Roasters (a new location opening this summer near La Jolla Village and UCSD!)
Beth’s Bites
- A McRib, but vegan? I’ll try anything once. Starting July 2, Plant Power Fast Food will offer “The Ribby,” a plant-based version of the (very trademarked) barbecue sandwich made with jackfruit, BBQ sauce, onions, and Grillo’s pickles. It’s not the first time they’ve riffed on a corporate icon, and I’m still holding out for a cheese(less) Gordita crunch.
- Speaking of Pujol alums, San Diego is about to get another one. Chef Daniel Soto (Pujol) and Franc Vizcarra, founder of LOLA 55 (a Michelin Bib Gourmand taqueria), announced plans to open L55 Tacos & More in Westfield UTC later this summer as a test run of a more accessible spin-off of the original concept—one they may scale in the future. Westfield, you’ve done it again!
- Tip Top Meats may very well stay open—likely in a different location, according to their social media. No matter their next move, the Carlsbad butchery will remain at 6118 Paseo Del Norte until the end of September.
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