Chef Rainer Schwarz debuts flavor-filled menu at Hendrix

By Diane Armitage

Last Friday, after my second day in a row at Cinepolis in Ocean Ranch to see In the Heights, I gathered fellow movie friends and walked 100 yards to Hendrix, the third restaurant in South OC from Chef Rainer Schwarz and his team. 

You may be more familiar with Chef Schwarz after his significant entry into Laguna Beach with The Deck Laguna Beach (April 2011) and then, Driftwood Kitchen (June 2014). Then, he and his team revamped the former (and rambling) Fred’s Mexican Cafe & Cantina, opening Hendrix in 2017.

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Photo by Diane Armitage

Chef Rainer Schwarz, Chef Operator/Owner of The Deck Laguna Beach, Driftwood Kitchen, and Hendrix

Rotisserie, yes, but vegetarian, too 

As a rule, Hendrix has been all about the meat. The largest rotisserie in the land roosts in the front windows of Hendrix, and Chef loves doling out anything from chicken, duck, and pork to entire prime rib roasts.

His shared meat platters remind me of something at the king’s table in Game of Thrones, piled high with sausages and various meats with an accompanying giant pitchfork of a fork for serving out your own heaping serving.

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Photo by Diane Armitage

A stone’s throw from his Laguna Beach-based restaurants, Chef Schwarz’s Hendrix is in Ocean Ranch next to the Cinepolis theater 

But Chef Rainer has always been about the balance between hearty and succulent and fresh and spritely. As you may have noticed, those poor folks in Game of Thrones weren’t treated to much in the way of fresh hamachi or brilliantly charred brussels sprouts (much less a beet and goat cheese salad), but Hendrix is famous for completing that side of our nutritional table with ease. 

“I want to make sure we create a balance to the rotisserie, which can be heavy with lots of meat,” he told me. 

“The summer menu offers more balance with lighter items and opens up a new round of options for vegans and vegetarians,” Chef said. 

New summer appetizers hum with flavor 

Last Friday night, this was apparent with Chef’s introduction of many summer menu items that wowed my crowd. 

Dish after dish arrived, perfectly plated samples of what’s in store for our summer. If this doesn’t give you hope for our return to all that is right in the months ahead, nothing will. 

Chef’s team started our table with the Cream of Summer Corn Soup, a smoky, barely spicy mix of smoked bacon folded into corn chutney with a drizzle of chili oil. 

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Photo by Diane Armitage

Chef Schwarz’s sample of Summer Corn Soup had us begging for more

Before we could weep for more, the Avocado Hummus arrived, a super smooth dippy blend topped with cashews and pumpkin seeds. A side of fried pita chips added that comfort food crunch to everything healthy and good. 

“I’ve always liked the flavor of hummus,” noted Chef. 

“And, with avocado, it takes on a sort of fluffy lightness that’s easy to eat. It’s not overbearing in flavor; it opens up your palate for more.”

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Photo by Diane Armitage

The Summery Hummus at Hendrix is whipped with fluffy avocado

Next were the BBQ Octopus Tacos, with a rack of three oversized street tacos arriving in front of each of us. Now, here’s where the rubber meets the road. You might find someone who can make a delectable corn soup or a better than average hummus dip but…octopus tacos? I haven’t heard of such a thing, and I eat out a lot, all over the world. 

Delicately poached and then ever-so-lightly grilled, the octopus meat was neatly bedded in a hard corn taco shell and topped with pineapple salsa, pickled Fresno chiles, and lemon creme fraiche. The wafer-thin radish slices added a lovely, summery tang to complete the treat.    

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Photo by Diane Armitage

Hendrix Octopus Tacos feature a sublime, fresh mix in a crunchy shell

Entrées and pastas on the light side 

Then, the Ricotta Gnocchi arrived. This dish follows the precepts of creating gnocchi, but instead of the usual potato as the gnocchi base, Chef chose to use ricotta, instead. Even though potato gnocchi can taste and feel fluffy and light, it has a weight to it that I always feel later. 

In contrast, this ricotta gnocchi was breezy and light. Basted in San Marzano tomato sauce, topped with buttons of mozzarella burrata and encircled in basil aioli, this was one of the most imaginative gnocchi dishes I’ve tasted.

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Photo by Diane Armitage

Gnocchi made of ricotta makes for a delicious vegetarian entrée 

At this point, were we stuffed? Absolutely, even with the “samplers” Chef was sending out. 

Did more food arrive? Absolutely. 

Pan-Seared Diver Scallops were next with a Far East take to enliven the mellowness of the scallops. Fregola pasta (much like a couscous but pasta, instead) and chopped minestrone vegetables combine with curry and capers to serve as the base for the scallops. The scallops are then basted with a Moroccan salsa that, again, delivers a note of depth and heat.

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Photo by Diane Armitage

With a nod to India and Morocco in a single dish, giant scallops take on a new taste sensation 

Finally, Chef selected one of his (already) best-selling appetizers, Hamachi Crudo. This dish can easily serve as a full entrée as several freshly carved Hamachi planks are sprinkled with lime sauce and topped with avocado and yuzu emulsion. Even as stuffed as we were, it was a fresh and flavorful finish.   

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Photo by Diane Armitage

The Hendrix popular Hamachi appetizer is a sublime melt-in-your-mouth treat

While the chocolate and cheesecake desserts are steady sellers, Chef Schwarz says he’s now working on the summer dessert menu, which will be launching in a couple weeks. 

“I’ll be adding in some stone fruit items, freshly baked pies, that sort of thing,” he noted. 

Safety is the key to a glorious summer

As crowds are definitely increasing, Chef and his team will continue to offer the expanded outdoor seating as an option well into the future. 

“We’ve fought our way through this last year, and we’re all hoping we’re on the other side. We’ve always done the right thing, and that’s what we’re going to keep doing. It’s important that – especially now – our customers and our own staff members continue to feel safe.” 

“We can all have a great summer ahead, and we’re doing everything we can to make it super memorable and special,” Chef Schwarz said. 

Hendrix, at 32431 Golden Lantern Drive, Laguna Niguel, opens for dining at 4 p.m., seven days a week. Weekend brunch service is Saturday and Sunday, 10:30 a.m. to 2:30 p.m., and Happy Hour is offered daily from 4 to 6 p.m.   

The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).

Taste of Laguna Food & Music Festival returns to town October 2021

After over a year without large events, nonprofit organizations KX FM and the Laguna Beach Chamber of Commerce are excited to announce the return of The Taste of Laguna Food & Music Festival to be held Thursday, Oct 14, 2021. 

General admission and VIP tickets went on sale June 4 at www.tasteoflagunabeach.com. More than 40 local restaurants and award-winning chefs will showcase their most popular menu items, signature recipes, and specialty dishes, and live music will be performed at the Festival of Arts grounds. The event is open to both locals and visitors. It will include a silent auction and a competition between participating restaurants and chefs.

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Photo by Mary Hurlbut

2019 Taste of Laguna fun with The Cliff 

The 2021 event will be the second time combining the Chamber’s The Taste of Laguna with the annual concert hosted by KX FM. Canceled in 2020 due to the COVID pandemic, the return of The Taste embraces a growing figurative and literal appetite for food, music, and community togetherness that promises not to disappoint. 

KX FM broadcasts from Pacific Coast Highway on 104.7 FM and streams to audiences around the world at www.kxfmradio.org or via the KX FM app. KX FM is the home of generational alt-rock, as well as an eclectic mix of music, informative talk, and local entertainment. The Laguna Beach Chamber of Commerce drives economic prosperity and quality of life for the community of Laguna Beach by being the voice of business, promoting collaboration, and helping members grow their business. 

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Photo by Mary Hurlbut

(L-R) Nancy Pooley, Dave Csira, Stacia Stabler, and Suzanne Taylor

Both nonprofit organizations boast new female leadership this year with decades of combined event production experience. Chamber President and CEO Sandy Morales previously produced The Taste of Anaheim for 10 years while working for the Anaheim Chamber. “We are excited to bring back The Taste to our community, showcasing our amazing restaurants here in Laguna Beach! Partnering with KX FM has only enhanced this annual event with live music and dancing, and we plan to show everyone a good time,” said Morales.

KX FM General Manager Alyssa Hayek is excited for the uniqueness of 2021’s event. “We have such a diverse community of restaurants here in Laguna Beach that allows The Taste of Laguna Food & Music Festival to be unique each and every year. This year we decided to take a global approach to The Taste of Laguna Food & Music Festival since so many of us have been unable to travel. We are able to showcase the diversity of the restaurants that are in Laguna Beach and pair them with music that compliments the cuisine. This way you can feel transported as you eat delicious food without ever leaving Laguna,” Hayek said.

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Photo by Mary Hurlbut

Wine Gallery sharing tasty treats in 2019 

General admission tickets are $85 with entrance at 6 p.m. Limited VIP tickets are available for $150, which includes one-hour early entry (5 p.m.), two drink tickets, a private bar, and lounge area. Food is included in the ticket price. Drink tickets will be available for purchase inside festival grounds, with several bar locations throughout the event.        

More information and tickets can be found at www.tasteoflagunabeach.com.

A week of eating with my visiting friend

By Diane Armitage

Two weeks ago, my best friend from Denver (Diana) was in town. People are always asking me where I would send a tourist if they had just a few days here, and to that I always reply, “It depends on what the tourist wants to experience.”

Diana wanted to experience the “local vibe” as I experience it. So, on the day of her arrival, I started in my own SoLag hood, Coyote Grill. Seriously, folks, you can’t come to Laguna Beach and miss out on some of our neighborhood favorites. 

Steve made us margaritas and trotted out later to catch up on restaurant gossip and offer a shot of new tequila. Meanwhile the kitchen rolled out my favorite, the giant chicken burrito (minus beans and added green sauce to make it “wet”). It was the start to a very good week of eating. 

She ate salads, I tried everything else

On Memorial Day, we joined the throngs downtown, stopping at GG’s Bistro for my favorite sangria in town. Diana also ordered the Arugula Goat Cheese salad, a super-fresh blend with beets, melons, cranberries, and walnuts. 

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Photo by Diane Armitage

GG’s Bistro Arugula Goat Cheese salad is a breezy, summery blend

Tuesday was a visit to Sapphire.Cellar.Craft.Cook for a late lunch. While Diana dug into another lovely salad, I opted for the appetizer, Lemon Thyme Confit Kurobata Pork Ribs. These were luscious, fall-off-the-bone nuggets in saucy bourbon barbecue glaze. It was all I could do to not order another helping.

As we dined, we chatted with Operating Partner (and great chef) Chris Hutten. It turns out the Sapphire team was readying to celebrate the restaurant’s one-year anniversary already. I’m sure the year ahead will prove less tumultuous than the first. 

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Courtesy of Sapphire.Cellar.Craft.Cook

Sapphire’s ribs appetizer is a memorable event

On Wednesday, we moseyed down the sand from the Surf & Sand Hotel to the longtime local favorite Zinc Cafe & Market. Owner John Secretan was actually there (I haven’t seen him in months), so we caught up on his various enterprises as Diana and I enjoyed our vegetarian breakfast items. 

I chose my old favorite, poached eggs on toast, while she opted for the daily quiche offering with a side of fruit salad. Service was quick and friendly, our dishes were delicious, and the patio was its usual people-watching pleasure.

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Photo by Diane Armitage

Zinc Café’s daily quiche offering is always a winner

Oliver’s new spring menu

That same evening, all diets were off with a visit to one of my favorites, Oliver’s Osteria in Laguna Canyon next to the Sawdust. While Chef Erik is never one for loading in frothy, empty calories, his dishes are so rich and fabulous in flavor that you simply can’t stop eating. We joined my dear friends, Kaj and Mary Garmshausen, and there were plenty of bites to share. 

Chef Erik has recently debuted his spring menu, and it is alight with lively color and complexities. Even Mary’s simple dish of New Zealand King Salmon was fresh and colorful and cooked to perfection.

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Photo by Diane Armitage 

Oliver’s simple and flawless New Zealand King Salmon

Diana opted for Chef’s new Gnocchi Viola. That’s right – it’s a purple potato gnocchi (something I’ve never enjoyed before) in a creamy smoked scamorza sauce. 

Scamorza is a lesser-known cousin of the mozzarella family, but it’s one I prefer to add into sauces when I can find it. It’s a super creamy, mild cheese with just a hint of caramel smokiness. It added a great new depth to the gnocchi dish without the stickiness that can occur as gnocchi cools in its cheesy sauce. This luxurious dish could easily be shared as an appetizer, too. 

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Photo by Diane Armitage 

Oliver’s new Gnocchi Viola is made of purple potatoes in a smoky, rich sauce

Kaj choose the evening pasta special, which also proved a rich, yet light blend of mushrooms and braised pork ragout folded in with freshly made short tube pasta. Topped with paper-thin truffle shavings, it was a rustic, sublime event. 

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Photo by Diane Armitage 

Oliver’s serves nightly specials, including this mushroom and pork ragout pasta with truffle shavings

Ever a seafood fan, I chose the Spaghetti Chitarra All’ Aragosta. The stately dish features house-made guitar spaghetti with fresh lobster in an arrabbiata sauce, which adds peppery spice to a marina base. It was fresh and bright with plenty of rich lobster pairing companionably with the sauce.   

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Photo by Diane Armitage 

Oliver’s Lobster pasta dish is both memorable in presentation and taste

Leave it to Chef Erik to knock it out of the park once again. The dishes were lovely, and the service even lovelier. This is a must this summer for you as well as your visiting guests. 

Finally, the last lunch 

The following day before her departure to the airport, Diana and I waddled over to another favorite mainstay of mine – Harvest at The Ranch Laguna Beach with Chef Kyle St. John at the helm. 

Of course, Diana chose salad. Neither of us, though, expected the still-steaming salmon slab atop a mound of fresh greens and herbs. It had to be the largest serving of salmon I’ve ever seen on a salad. She noted it was spectacular. 

I, however, was involved in my own spectacular dish, my first try of the Grilled Salmon Sandwich. Chef grills Nordic Blu salmon and tops it with kimchi slaw, miso aioli, sweet soy glaze, and crispy fried onions. Sounds rather simple, I know, but it was simply unbelievable. 

In mere minutes, this rather unassuming sandwich bulldozed its way past any other sandwich contender in Laguna Beach. In my book, it’s taken the crown, the throne, and the singing minstrels, too. This sandwich is a game changer.

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Photo by Diane Armitage 

Harvest’s unbelievably amazing Grilled Salmon Sandwich

Since Diana’s departure, I’ve done my best to follow her lead – salads, salads, and more salads. This weekend, though, I stumbled into Chef Rainer Schwarz’s new spring menu at Hendrix, his Ocean Ranch-based restaurant. While it’s not in Laguna Beach as are his first two restaurants (The Deck and Driftwood Kitchen), you deserve to hear about this heady and delicious welcome for spring. It was a perfect stop after seeing In the Heights at Cinepolis. Stay tuned this Friday in Stu News Laguna! 

Check out my almost daily foodie finds on my social media platforms, below, opt-in for gift card freebies and weekly updates at https://thebestoflagunabeach.com/, and start making your plans to return to the restaurants that never stopped cooking and creating on our behalf. Our Laguna chefs and owners continue to outdo themselves – be sure to let them know! 

The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).

Jedidiah Coffee: the artistry and ingenuity of craft coffee from the Munsey family to you

By DIANNE RUSSELL

Photos by Mary Hurlbut

Yes, there is a word for someone who loves coffee – caféphile. For even the most discerning of caféphiles, Jedidiah Coffee is the ultimate taste experience. Steve and Embry Munsey, the owners of Jedidiah Coffee, are passionate about coffee – so much so that they have developed it into an art form. 

It’s apparent they’re doing what they love – and have been for some time – and our community is the fortunate recipient of that expertise. 

As Steve explains, there truly is a science to roasting, “The coffee industry is behind the craft beer industry. We need to catch up and get the palate adjusted to craft coffee.” 

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Steve and Embry Munsey

Why craft roasting?

Craft coffee roasting offers the versatility needed to roast a delicious batch of coffee by optimizing sweetness and clarity. By combining passion and ingenuity, craft roasters create original roasts that stand out from the rest as they are able to unlock varied nuances from within the bean.

As described by craft roasting experts, “The act of coffee roasting is nothing short of an art form. Roast masters – much like potters, sculptors, and oil painters – devote countless hours to the honing of their craft until they master it.”

When Embry and Steve met 18 years ago, they hadn’t yet discovered their mutual affection for coffee.

Embry (from Texas) and Steve (who grew up in Mission Viejo) met in Sydney, Australia, at a bible school. They long-distance dated for a while and then on a visit here, Steve picked Embry up at the airport and took her straight to the Orange Inn and then to the beach. Evidently, that cinched the deal. 

In 2005, Steve and Embry married and started their family in North Texas where Embry was born and raised. Steve had been working with Starbucks in Orange County which made for an easy transfer to Grapevine, Texas, when they moved there to be closer to Embry’s family.

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The Munseys are planning on buying a larger roaster

Time in Texas

“Once in Texas, I moved up quickly and was promoted to manager within two years,” Steve adds.

“I got pregnant there with our firstborn, Zealan, but we had decided we wanted to raise our kids back here in Laguna,” says Embry. “So when he was four months old in April of 2008, we came back.”

Steve transferred to the Starbucks at Quail Hill and by that time there was talk of him being promoted to District Manager. “I loved the interaction with the community and getting to know the regulars. I would hike and surf with some of the regular customers,” says Steve. “It was that community in Irvine that started to refer to me as ‘the Mayor of Quail Hill’ and started encouraging me to open my own shop.”

By 2010, Steve had been at Starbucks over six years, and they both had warmed up to the idea of having their own cafe. “Embry was 38 weeks pregnant with our second son, Jedidiah, when we got a verbal ‘yes’ from an investor to move forward with a spot,” says Steve. “Just a week later, we lost Jedidiah [at birth], and put the whole coffee dream on hold. We kind of stopped doing everything. 

“We moved from Club Laguna in the Audubon down to Laguna Terrace in South Laguna, and I’d walk down to the beach every day to watch the pelicans. Being at the beach gave us a lot of peace during that time.” 

His fondness for pelicans is reflected in the Jedidiah Coffee logo, which is a uniquely designed abstract pelican in flight combined with the colorful art culture of Laguna Beach. 

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Jedidiah Coffee cups

“By late 2013, we added another boy to the crew, Gideon – our first ‘rainbow baby,’” says Embry. “Rainbow baby is the term for a child that’s born after a loss. A friend helped us come up with the middle name Malex that was a combination of Zealan and Jedidiah’s middle names. We want to always honor and hold a space for Jedidiah as part of our family and have found so much comfort and healing in sharing his story with people.”

Southern California had been home for the Munseys for over eight years, and they were deep in community at Mariners Church Irvine, where they both worked on staff from 2012 until the time they moved back to Texas in 2016. They were expecting their first (and only) daughter, Liberty, and “although SoCal was home, we were wanting to be back by my family, and possibly have more space for our growing family,” Embry says. 

Launch of coffee catering

“While we were in Texas, I worked for a hunger initiative organization, and we launched our coffee catering as a side business in 2017,” says Steve. “Because of a friend’s suggestion, Jedidiah Coffee was named in our own son’s memory.”

The Munseys stayed three years and did very well with the mobile coffee bar but didn’t feel like Texas was home for their family, so they came back here to Orange County in 2019.

“A year after we had moved back and relaunched in OC, we were starting to get traction with the business. We served regularly to the staff and students at LCAD right here in the Canyon and were finding our way back on preferred vendor lists around town,” says Embry. “We’re so happy to see events picking back up after such a wild year, and grateful to have this facility to house our roasting operations. We love that we have a space for our community to come by for a chat!”

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Steve preparing a “pour over” which is used for small events

The majority of Jedidiah Coffee’s business is online. The Munseys offer pre-customizable coffee subscriptions (fulfilled every two weeks) with a 10 percent discount and free delivery for Laguna and Aliso Viejo (or the coffee can be picked up at their location). Subscriptions are a surefire guarantee that you’ll never run out of coffee and have to rush out to get more.

Five 12 oz blends are available – Ethiopia Sidama, Honduras Copan, Guatemala Heu Huetenango, Colombia Jerico, and Decaf Columbia.

In addition to subscriptions, they also offer small packages for hotels, a 10 oz sampler pack, a 40 oz bag, travel cups, hats, and other items.

Of course, although they want the city to know “they are here” and want to succeed, Embry says, “What sets us apart is that we truly want to be here for our community. We have worked hard since 2017 to create a dependable, quality coffee product and catering experience, but what truly drives us is offering whatever we have as a family and business back into our community, and partnering with the other local families, businesses, and organizations that do the same.”

They have already partnered with Hobie Surf Shop, Laguna College of Art and Design, Summer’s Table, Jade Tea, and Amenah and hope to expand their collaborations. 

Mobile coffee bar

Jedidiah Coffee offers next-level, full-service espresso bar service alongside their locally-roasted craft coffee. The mobile coffee bar is perfect for any gathering. Their events cover a wide spectrum – weddings, office parties, birthdays, anniversaries, corporate events, house warmings, employee appreciation, grand openings, and backyard soirées – pretty much any function one could imagine. 

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The mobile coffee bar – perfect for any gathering

Recently, they provided coffee for the teachers and staff at Laguna Beach High School for “Teacher and Staff Appreciation Week.” 

For get-togethers, the Munseys offer expresso drinks from their mobile coffee bar or pour overs for those on a smaller budget.

Their website states, “Since we truly believe every day calls for great coffee, we literally bring the entire (ultra-friendly) cafe vibe to you. So nix the average brew and let us pour our love and professionalism into giving you the absolute best coffee experience around! So what are you waiting for? Let us transform your venue, office, or even your home gathering into a coffee lounge full of excitement, good vibes, and of course, unforgettable coffee!” 

“One of the aspects I especially like is the party planning – we get to be part of people’s special occasions,” says Embry.

Currently, she is working with a friend in South Laguna on personalized cookies to add to the special occasion events.

Environmental responsibility

In running Jedidiah Coffee, environmental impact is uppermost on Steve’s mind. “We use an importer for the beans. In choosing, I look for the quality of production. Because some farms use child labor, the kids skip school. That doesn’t line up with our beliefs and sense of duty. One of our values to the community is that we try to select products that respect the environment – and people – even if we have to spend extra money. Even our cups and packaging are ecologically friendly.”

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The door is always open – the guitar is Steve’s and Embry sings 

“Our initial dream in 2010 was to open a vibrant, welcoming cafe right here in the heart of Laguna Beach, and we are finally seeing that process begin,” says Embry. “We look forward to operating a coffee shop that not only serves incredible coffee beverages but becomes a space that locals and visitors alike come together to enjoy one another, and hopefully, rally to give back to our special town. Our company has always been about gathering people together and setting the tone for genuine, vulnerable conversation and relationship.” 

Invitation to stop by

As the Munseys say, “Coffee cultivates community.”

They want the town to know that, “We are here! Feel free to come by our roasting facility this summer, we just can’t promise it will be a quick chat. We’ll be posting specific hours and days, along with some fun offerings we’ll have available certain days of the week – make sure you’re following us on Instagram to keep up with all the excitement.” 

When not at their facility, the Munseys spend time together as a family, hiking and surfing. Zealan is a student at Thurston, Gideon goes to Top of the World, and Liberty, when she’s old enough, will go there as well.

So stop by and take a look any weekday morning, but best to call ahead and let them know you’ll be coming by – at 2177 Laguna Canyon Rd. Use the driveway between the wine gallery and the classic car shop – take it to the end, go left, and then just follow the wonderful coffee smell to their location.

Caféphiles, don’t miss your chance to give Jedidiah Coffee your own discriminating taste test. You won’t be disappointed.

Stay tuned as their coffee journey goes full circle, marking ten years this summer. 

For more information about Jedidiah Coffee, go to www.jedidiahcoffee.comor call (949) 291-4325.

Rumari expands with neighborhood Italian market

By Diane Armitage

As we inch ever closer to expanded restaurant seating options, Laguna restaurateurs are expanding their options, period. 

Chef Craig Connole (formerly K’ya and Rooftop) has gained traction since taking over Ristorante Rumari’s operation a year ago. With the City’s blessings, the crew created an entire 80-seat patio on its back parking lot (and discovered a lovely ocean view in the process.)

While that patio remains busily popping with Chef’s talented cooking, the interior of the restaurant is making way for a new Famiglia Alimentari with wine bar and bistro seating. 

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Photo by Diane Armitage

The Alimentari Italian Market has recently opened at Ristorante Rumari

Laguna’s first Italian market

Picture your favorite go-to market when you were last in Florence or a larger city’s “Little Italy,” and you know exactly what’s developing at Rumari over the next 30 days.

An Italian “Alimentari” is typically a family-run market that offers sublime pantry items, fresh-baked breads, daily made sauces and pastas for grab-and-go, wines and beers by the glass or bottle, and even butchery items.

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Photo courtesy of Famiglia Alimentari 

The Osteria housed in the market offers many of Chef Craig’s most popular items, including Burrata dishes

The market, which includes an Osteria (“wine bar with simple foods”) will be open from about 11 a.m. to 5 p.m. five or six days a week. Dinner seating for Rumari’s larger menu will continue as usual (once allowed indoors), Wednesdays through Sunday, 5 to 9 p.m.

Keeping it in the family

In keeping with the family-run theme, Chef Craig has brought on his sister, Christi Bell, and niece Keely Bell to help him run the Alimentari operation. Older sister Christi is a familiar face, having been a staple in management in various restaurants operated by Craig and fellow business partner Chris Keller.

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Photo by Diane Armitage

Famiglia Alimentari is a family kind of thing with management between sister Christi Bell (left), Chef Craig Connole, and Christi’s daughter (Craig’s niece), Keely

“We put the plans together for this about a year ago,” said Craig. “But then, you know, everything got crazy, and we’re just now getting around to finally creating what really is meant to be a neighborhood go-to for our Laguna neighborhoods.”

As refrigerators for bottled items and grab-and-go dinners are rolling into play, Famiglia Alimentari already offers plenty of pantry items, and its Osteria remains true to its name, offering a fully stocked wine bar (and bartender!) at the Rumari bar. 

The wine bar and bistro seating will offer a revolving shorter menu of Chef Craig’s famous Meatballs Marinara, Smoked Salmon Carpaccio, Polenta with Ragu Bolognese, and Italian sandwiches with Rumari’s melt-in-your-mouth breads.

“We’ll be opening around 11 a.m. each day, so it’s easy to stop in, grab a great lunch or early dinner, maybe have a glass of wine, and pick up items for your next dinner at home,” said Christi.

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Photo courtesy of Famiglia Alimentari

Ready-made dinners will include popular favorites including Chef Craig’s fabulous lamb chops

The grab-and-go refrigerators will be stocked with ready-made dinners from the Rumari menu, including best-selling lasagne, eggplant parmigiana, spaghetti & meatballs, and more. Chef Craig is also packaging up his famous sauces, meatballs, salads, and desserts.

Italian beers and popular wines from both sides of the Atlantic will be housed in the miniature wine shop, too.

Customized picnic baskets 

In keeping with that old world, rustic theme, Alimentari is offering picnic baskets of various sizes, too. These can be custom ordered in advance or picked up with packed-to-go options.

“People can pick up a picnic basket for the beach or their backyard. And, we’re hoping hotel guests in the area will be interested, too,” said Craig. 

“A lot of times, you may be checking into a hotel after flying across the country. You know you need to eat but you really don’t feel like heading out again. So, grab your picnic basket and hang out on your deck where you have the best views in town, anyway.”

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Photo by Diane Armitage

Authentic Italian pantry items and foodie gift baskets adorn the shelves at the new Italian market housed in Ristorante Rumari

Ready for parties & catering, too

As the front of house is seeing significant changes, the back storeroom has been cleaned up too.

“We’re just here to be your go-to,” said Chef Craig. “If you want something special…if you need a private chef…if you have a special occasion you don’t know how to plan for…that’s what the Famiglia Alimentari specializes in.”

 It’s that added homey touch in one of the longest running neighborly restaurants in Laguna Beach.   

“In the end, we’re just neighbors helping out neighbors,” said Craig. 

The best-selling author and blogger on The Best of Laguna Beach™, Diane Armitage is on an endless quest for the most imaginative adventures in Laguna’s restaurants, events, and lifestyle. Check out chef interviews, retail and restaurant news, and favorite events at https://thebestoflagunabeach.com/ and follow on Instagram @BestofLagunaBeach (look for Diane’s smiling face).