What You'll Get
He who desires but does not act breeds pestilence, which in turn is the source of most failed movie remakes. Act on your French desires with today's Groupon: for $35, you get $70 worth of fine French fare and drinks at Gemmell's in Dana Point.
Chef Byron Gemmell's fine-tuned bill of creative French fare is seasoned with traditional techniques and classic recipes and stirred up with fresh artistry, innovation, and a heat-resistant spoon. Gemmell's lunch menu is lusciously laden with appetite appeasers such as the cassolette of escargot (farm-raised helix snails sautéed with garlic, shallots, mushrooms, and ham in a burgundy sauce, $8.95) and pate de canard (the chef's mousse blend of duck liver and cognac, $8.95), as well as tempting luncheon specials and entrees, including chicken and mushroom crêpes ($13.95) and Gemmell's bistro burger ($13.95). When the evening bell rings, which is only audible to hungry humans and sleeping dogs, dinner emerges from its daily slumber. Feast upon exquisite dishes (and the cuisine upon them) such as scallops au confit of garlic (giant eastern sea scallops in a garlic-champagne butter sauce, $29.95) or roasted duck (bathed and slow roasted in dark rum and banana liquor, topped with caramelized bananas and served with fresh veggies and roasted potatoes, $24.95), among many others.
Properly complement the evening with an elegant glass from Gemmell's awe-inspiring wine list and top off your taste buds with a decadent French dessert. Gemmell's suggests pairing an apple-tart tatin a la mode ($7.95) with a glass of tawny port or a decadent flourless chacolát ($7.95) with a chilled glass of 2% milk, ideally sipped through a curly straw. Reservations are needed, so call ahead before heading in.
Gayot reviewed Gemmell's, and the OC Weekly recommends it. Twenty-one Yelpers give the restaurant an average rating of 3.5 stars, and 14 TripAdvisors give it an average rating of four owl eyes. OpenTable reviewers give it an average rating of 4.2 stars.
- The appetizers are memorable—a feuillette, puff pastry with shrimp in the middle, placed in an herb-butter sauce with shallots and parsley; and a mousse of duck liver surrounded by minced aspic and sprinkled with cognac—but even better are the main courses: buttery Dover sole, New York steak bathed in a creamy beige sauce of brandy and peppercorns, smooth French onion soup. Salivating yet? – OC Weekly
- The restaurant reminded me of a 40's style ambience, with a warm,romantic atmosphere. The food and service were top notch. – OpenTable Diner, 2/15/2011
The Fine Print
Promotional value expires Sep 17, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table, 2 per table of 5 or more. Not valid 4/24, 5/8, 5/30, 6/19, 7/4, or 9/5. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Gemmell's Restaurant
Rich soups, seafood in butter sauce, filet mignon, creamy desserts—the high points of French cuisine are well-represented at Gemmell's Restaurant. Chef Gemmell uses that tradition as a starting point for a menu that reflects the multicultural techniques you might expect from a chef of his background. Born to a Scottish family living in Guatemala, Chef Gemmell moved to the United States in 1971 and landed a job as a busboy serving famous cartoon characters at the Disneyland Hotel. He soon began working his way up in the kitchen, opening his first eatery by the age of 30.
Today, at his namesake restaurant, Chef Gemmell smokes his own fish, quail, and goose, and devises his own recipes for ice creams and pastries—skills that lead Gayot to write that the chef is a "rather underrated restaurateur in South Orange County." The menu celebrates Pacific Coast seafood, along with the tender meats and vegetables given classic French preparations. Once you enter past the palmettos and white ironwork that guard the restaurant (tucked away near Dana Cove), the ambience is equally Old World. A carved wooden mantel and tall chairs and tables create a setting that imparts an eclectic homeyness without losing a drop of elegance.