Menu

3333 Bear Street Ste 316
Costa Mesa, CA 92626
(714) 545-5500
Website

Lunch $10 | Dinner $30

Meet the Chef

David Hastie


Who or what inspired you to become a chef?
In college, my roommates and I would host Sunday supper at our house.  I would cook for 30 to 40 people-

-many of whom ate nothing but pre-packaged and fast food the rest of the week. 

We collected donations and whatever was collected was used to buy the following week’s ingredients. 

Sometimes we had nothing but a huge pot of soup or pasta…other times we had steak and shrimp. 

I think that during this time is when I became hooked on hospitality.  

 

Where did you learn your craft?
Mostly self-taught through trial and error and a willingness to fail every so often. 

I did take a few courses through OCC’s culinary program and the North Orange County ROP program. 

I was lucky to work with a chef early on that taught me a lot about volume cooking (he was a cook in the USMC),

catering, and some of the business side of food costs and waste reduction.


Did you cook growing up?
Yes.  I can’t remember a time when I didn’t help my mother in the kitchen and my father on the barbecue. 

When I was in junior high my mother went back to work and she would leave me notes to get dinner started-

-“Put the chicken in the oven at 350 at 4:30”--and I realized that if I cooked my brothers and sister had to clean up.

 
What was your first restaurant job?
Server.  May have fibbed a little bit about my previous experience to get that one.


What is your most popular dish?
Based on actual numbers sold it would be the basic pepperoni pizza.  But among our regulars it would

probably be the quinoa tabbouleh with chicken or the grilled steak salad.


Do you have a favorite kitchen gadget?
I used to have a mini mandolin for thinly slicing garlic that a co-worker gave me for Christmas one year. 

I have often wished I still had it when I want to add very thinly sliced garlic to something.


What annoys you most in the kitchen?
Blame.  I really don’t care who missed something on a ticket or forgot an order or burnt something. 

We don’t have to pull the original ticket to see if the server screwed up.  We don’t have to spend 3

minutes talking about it.  Let’s just fix it so the customer is happy and we can move on. 

But as a manager I make a mental note of who actually screwed up so if it continues we can fix it.


What do you enjoy most about your profession?
I genuinely enjoy seeing people have a good time and knowing I had a part in that.

 

Is there a food you can’t bring yourself to like?
I’ve tried foie gras in many different preparations and just can’t get over the mouth feel. 

It’s like coating the inside of my mouth with butter.  I just don’t like it.


What are some of your favorite restaurants?
In OC, Playground.  Old Vine Cafe.  The Crosby (although I haven’t been in since Chef Aron

left so we’ll have to see).  Taco Adobe.  Siam Taste of Asia.


When you’re not in the kitchen what are you doing?
Spending time with my family--which often revolves around food and me in the kitchen cooking.


Last meal on Earth would be??
It’s a toss-up.  Mom’s stuffed shells with a side of meatballs or a feast at one of the floating seafood restaurants

off the Laem Hin Pier, Phuket Island, Thailand.

LUNCH
$10 PICK ONE

(served all day/night)


Sandwich Lunch Combo

(choose 1 from each section)


Sandwich
Turkey, Barbecued Chicken, Italian, Meatball or Roasted Veggie Sandwich


Cafe Salad, Caesar Salad, or Cup of Soup


Fountain Drink, Fresh Squeezed Lemonade, or Fresh Baked Cookie


Pizza Lunch Combo

(choose 1 from each section)


Any Small Pizza
Cheese, Pepperoni, Margherita, Thai Chicken, Roasted Tomato Pesto,

Prosciutto & Wild Arugula, Kale Vegan, Mexican, Tuscan, or Hawai’ian Ham & Pineapple


Fountain Drink, Fresh Squeezed Lemonade, or Fresh Baked Cookie


Vegan Lunch Combo

(choose 1 from each section)


Fresh Hummus with Greek Olives

Roasted Peppers, Cucumber Slices, fresh-baked zBread


Bowl of Vegan Veggie Soup or California Salad


Fountain Drink, Fresh Squeezed Lemonade, or Fresh Baked Vegan Cookie




DINNER
$30 SERVES FOUR

(served 4pm to closing)


Salad or Soup to Share

choose 2


Fresh Hummus with Greek Olives

Roasted Peppers, Cucumber Slices, fresh-baked zBread


California Salad
   Organic Mixed Greens, Avocado, Tomato, Cucumber, Greek Olives, Balsamic Vinaigrette


Roasted Garlic Caesar Salad
   Chilled Romaine, House-baked Croutons, Parmesan, House Roasted Garlic Caesar Dressing


Bowl of Roasted Tomato, Vegan Veggie or Soup du Jour


Pizza

choose 1


Any Large Pizza

Can’t decide on just 1?  How about a half & half?
Cheese, Pepperoni, Margherita, Thai Chicken, Roasted Tomato Pesto,

Prosciutto & Wild Arugula, Kale Vegan, Mexican, Tuscan, or Hawai’ian Ham & Pineapple


Desserts & Drinks

(choose 4)


Fresh Baked Cookie

Chocolate Chip, Oatmeal Raisin, Peanut Butter, or Snickerdoodle


Cupcake

Vanilla Bean or Red Velvet


Fountain Drink or Fresh Squeezed Lemonade


Add a beer to any menu   …$2
Add a glass of house wine to any menu   $3




$5 FUTURE FOODIE MEAL
(served all day/night when dining with an adult participating in restaurant week)


Starter Salad


Kid’s Finger Salad
Organic Greens, Carrot Sticks, Cucumber Chips, Crisp Red Bell Pepper,

Organic Grape Tomatoes, House-Made Ranch to dip


Entree

Choice of


Grilled Cheeze Sandwich & Soup
Sourdough Bread, Melted Provolone
Choice of Roasted Tomato, Vegan Veggie or Soup of the Day


Kid’s Size Pizza
Cheese, Pepperoni, or Daily Chef’s Choice


Drink or Dessert

Choice of


Organic 2% Milk (regular or chocolate)


Izze Sparkling Juice


Martinelli’s Apple Juice


Fresh Baked Cookie

Chocolate Chip, Oatmeal Raisin, Peanut Butter, or Snickerdoodle


Cupcake

Vanilla Bean or Red Velvet