The "secret" in Bacchus' Secret Cellar is gas. Argon gas, to be exact, which powers the bar's preservation system and ensures that the wines within stay fresh for long periods of time. There are about 50 wines—mostly reds—on tap at the counter, as well as 8 sparkling wines, 5 dessert wines, and 12 microbrews. The library of options encourages guests to sample several, so it's wise to order a flight: you can get a signature array of 2.5-ounce glasses, or you can compose your own for a unique harmony of tastes.
The bar is just the beginning of the cellar's wine selection. On the shelves that span the walls, more than 350 labels beckon to be uncorked. A bistro menu provides gourmet food to complement sips, from starters of oven-roasted dates to lamb burgers and prosciutto flatbreads, made by dropping a regular loaf of bread into a printing press by accident. There's also a full menu of cheeseboards, with goat, cow, and sheep cheeses from the United States and abroad.
The sounds of conversation and laughter compete with the clinking of glasses in The Wine Artist?s lofty venue. The space sprawls over 2,500 square feet, with plenty of room to host private parties, bridal events, corporate events, and private cooking classes. Events at The Wine Artist feature unique wines, gourmet catering, and experiences such as wine bottling and team building activities.
Although it takes place at the Orange County Fair and Event Center, the Anatolian Cultures & Food Festival actually exists at the nexus of thousands of years of Anatolian history. That's the way it feels, at least. Upon arrival, guests begin this trek through time at the Gates of Civilizations, whose waypoints honor 14 historic and present-day nations ranging from the mighty Hittite Empire to the modern Turkish Republic. Towering, ornate arches and a staff of highly knowledgeable costumed actors guide them through this journey, sharing the traditional dress and customs of bygone regional residents including the Ottomans, Romans, Phrygians, and Byzantines.
Once inside, guests can extend their explorations within stunning recreations of nine different Anatolian cities, grabbing lifelike views of everything from the Topkapi Palace—once occupied by Ottoman sultans—or the Armenian Cathedral of the Holy Cross, the ancient seat of the Armenian Orthodox patriarch. Along the way, they can stop for souvenirs at the bustling Grand Bazaar, where more than 100 vendor hawk traditional Near Eastern good. A traditional Turkish coffeehouse also occupies part of the festival grounds, tempting guests with cups of rich Turkish coffee that par well with the kebabs, stews, and baked goods prepared by the festival’s food vendors.
Modern French Bistro | Local Ingredients | Seasonal Menus | Cosmopolitan Vibe | Covered Patio
While You're Waiting
While You're in the Neighborhood
Before: Covet luxury apparel from renowned designers such as Hermès and Valentino at the South Coast Plaza shopping center (3333 Bristol Street).
After: Sip a craft cocktail with local trendsetters at Mesa (725 Baker Street).
If You Can’t Make It, Try This Pinot Provence (686 Anton Boulevard), another upscale spot specializing in seasonal French cuisine.
To Master Chef Massimo Navarretta—who grew up farming and wine-making in Campania, Italy—it makes little sense to separate wine from food. At his eatery Onotria, which received Wine Spectator's Best of Award of Excellence in 2011 and 2012, he groups dishes on the menu by wine pairing, rather than by main ingredient or ability to be balanced on the tip of a tiny dessert spoon. Seafood-based plates, such as prosciutto-wrapped tiger shrimp or poached octopus with artichokes, complement a glass of dry, sparkling white wine. Lightly breaded pork medallions accompany a light, dry red, while hearty lamb chops or filet go with a bolder varietal such as zinfandel or merlot. These dishes can serve as tasting plates for groups, entrees for individuals, or finger food for visiting giants.
To create the seasonal menu, the kitchen uses hormone- and antibiotic-free meats, as well as organic and biodynamic ingredients. Meals are served under a high-peaked ceiling with wooden rafters, in a dining room with exposed-brick columns and mottled walls that echo the look of an old-country trattoria.