New Destinations Season Laguna’s Food Scene
By Jennifer Erickson
Michael Weiss at Aliso Beach’s new snack shop Photo by Ted Reckas
In an uncertain local economy that has darkened many storefronts, the enthusiasm of proprietors adding two new venues to Laguna’s food scene is palpable.
Chris Keller’s latest venture, House of Big Fish and Ice Cold Beer, invited guests a sneak peak this week at the space formerly occupied by the Aegean Café and is expected to open to the public some time late next week.
Sands Café at Aliso Beach, run by Michael Weiss and his partner Aaron Trapp, will welcome a hungry public starting April 1.
While one restaurant is a beach side concession and the other in the heart of downtown, both boast great ocean views and a casual atmosphere. The owners of both exuded exuberance and optimism for their respective projects, despite interruptions in their race to open when contacted earlier this week.
“We’re plugging away,” said Keller, who already co-owns Hotel La Casa del Camino’s K’ya Bistro and Rooftop Lounge and is now hoping for another success downtown. Though Keller took over the space last October, construction didn’t begin until January due to unanticipated delays, such as a designer who was overseas. Yet Keller is optimistic that what he sees as a neighborhood destination will open next Thursday, Friday or Saturday.
Though the Aegean Café apparently had a loyal following, it appeared to suffer from the lack of visibility afforded by its location above the street level. A review posted last July at Yelp.com extolled the café’s “amazing view” and “great food,” but wondered at it’s being empty at 1 p.m. on a Sunday. “I think people don’t really know about this place because it is kind of hidden. From street level it is hard to notice since it’s upstairs,” commented the reviewer.
Keller is unworried. “I think once everyone comes up and sees the amazing ocean view, we’ll be fine,” he said. He also holds the advantage of being able to market the new venue to the established clientele at K’ya and the Rooftop.
He described the atmosphere as casual, though beautifully designed with stone on the walls and hardwood floors. Features include a communal stand-up bar, five large screen televisions for sporting events and a dinner menu of fresh fish, including oysters and Alaskan king crab legs. The restaurant is expected to open for lunch in May.
Like Keller, the 36-year old Weiss is upbeat about his new venture, though he lacks previous restaurant experience. He was working in industrial real estate when he decided to submit a proposal for the concession at Aliso Beach, just 13 days before the deadline in February 2007. Aaron Trapp, his partner in the venture, attended culinary school and has 15 years experience in the food business. In fact, Weiss and Trapp were considering marketing some of Trapp’s specialty butters and marinades when Weiss spotted the request for proposals in a newspaper.
A Dana Point resident, he and his family frequent Aliso Beach. Weiss jumped at the opportunity, which he sees as lifestyle decision running a business at a location adored by his family.
Even so, now Weiss is working 14 hours a day, seven days a week to open the replacement concession spot, constructed by county park officials who demolished the beach’s storm-damaged pier and former concession stand.
He exudes positive energy as he discusses plans for a concession area with amenities for families. With four kids of his own, he has experience.
Weiss and Trapp beat out some stiff competition to win the concession. “We ended up with some fairly elaborate proposals,” admitted Richard Adler, OC Parks real estate manager. Contenders included the Beach House, Rudy’s Grill, and runner up John Efstathiou, who has the concession at Salt Creek Beach park.
Mark Denny, director of OC Parks, said the Board of Supervisors and the OC parks commission “were impressed by the organization of the proposal and frankly the energy and commitment that Weiss and his partner are bringing to the concession.”
Weiss and Trapp’s proposal seemed to answer their needs best, based on a point system they used to evaluate the proposals, Adler said.
In accordance with the RFP’s stipulation, Sand Café boasts a menu that includes “healthy selections as well as typical beach fare,” and the restaurant’s service items will be 95 percent biodegradable.
For now, the Sand Café at Aliso Beach will be open daily from 10 a.m. to a half-hour after sunset, through Oct. 31. However, Weiss is awaiting approval for heat lamps. If approved, the café could remain open year round. If demand warrants it, the partners will consider opening earlier and providing more breakfast items.
The menu ranges from granola, fresh fruit and yogurt to pancakes and tortilla egg wraps for breakfast; from burgers, tacos and pizzas to big salads and grilled meat and fish for lunch; as well as a variety of snack items including hummus and pita, fries, Hawaiian shaved ice, ice cream and smoothies. Weiss said that they are particularly proud of their grilled sugar cane skewers of shrimp, chicken and beef flavored by Trapp’s “secret marinade,” and special homemade-to-order potato chips.
As he described plans for kidfriendly eating areas, potential synergies with sporting events, and involvement with the local community, Weiss’s enthusiasm was contagious. He envisions the Sands Café as a community landmark. “This place is a reflection of me,” he said. “We know that visitors come here from all over and we want to give them a good environment and a good vibe, something they can take back with them as a good experience.”
