686 ANTON BLVD. COSTA MESA 92626
RESERVATIONS 714 444 5900
Special Events | Lunch Menu
|Special Events | Three-Course Dinner Menus|
|Special Events | Hors d’Oeuvres Menu|
|Wedding Cake Collection|
|OC Cocktail Week | March 2-8|
|TROIS PETITES BOUCHEES - "Three Small Bites" | Daily Happy Hour Specials|
|UN PLAT DU JOUR + UNE BOUTEILLE | Chef’s Dish of the Day + Bottle of Wine | $40|
|$10 ENDLESS COCKTAIL BRUNCH - AVAILABLE DAILY
Mon-Fri, 7am - 10am | Sat, 8 -11am | Sun, 8am - 1:30pm
|Wine List – Join us for Wine Wednesdays, and receive 25% off all bottles of wine, all day
Executive Chef – Pinot Provence
Alfonso Ramirez returns to the Patina Restaurant Group as executive chef of Pinot Provence, bringing not only an extensive culinary résumé but a lifelong understanding of classic French cooking and technique. Ramirez—an alumnus of Patina Restaurant who worked at the original location, the remodeled restaurant, as well as the newest Patina location at Walt Disney Concert Hall—has cooked French cuisine nearly his entire life, originally schooled by his father, who is himself a respected French chef. "I learned from my dad, as well as several other chefs I’ve had the pleasure of working with throughout my career," he says. "My background is mostly French and mostly fine dining, so it’s a pleasure to be in the kitchen at a restaurant I’ve always enjoyed."
Ramirez learned by doing from a young age, from his father, as well as from some of the most well-known chefs in the country. He earned his first position as a line cook at Patina by "showing up at the back door and asking for a job" and hasn't looked back. Over the course of his career, he has worked alongside Joachim Splichal at Patina, Lee Hefter at Spago, and Eric Greenspan at Meson G and The Foundry. Most recently he was chef de cuisine at Enoteca Drago in Los Angeles.
Ramirez brings to Pinot Provence a passion for French provincial cooking, what he calls “rustic flavor," and a desire to let high-quality ingredients speak for themselves on the plate."French cuisine is simply the root," he notes. “There’s a reason why France is the country where so many chefs travel to get an education and learn from the best." His menus showcase his passion for French-provincial cuisine and include classicas well as some contemporary dishes, including highlights such as Canard Cassoulet, with duck confit, as well as his own housemade charcuterie, which includes duck prosciutto, chicken terrine, fried rillette, potted pork, grilled bread, smoked butter, and guanciale.
A Los Angeles native, Ramirez currently lives in Rancho Santa Margarita with his wife, whom he first met in high school, and two daughters.