BLACKHOUSE HOSPITALITY’S NEW COASTAL CALIFORNIA EATERY—BLUEGOLD—DROPS ANCHOR IN HUNTINGTON BEACH

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November 08, 2016
BLACKHOUSE HOSPITALITY’S NEW COASTAL CALIFORNIA EATERY—BLUEGOLD—DROPS ANCHOR AT PACIFIC CITY IN HUNTINGTON BEACH
Today, CEO Jed Sanford and Chef/COO Tin Vuong unveil their most ambitious concept to-date, first Orange County outpost, and dynamic restaurant-within-a-restaurant: Bluegold & LSXO
 
(LOS ANGELES, CA) — Today, CEO Jed Sanford and Chef/COO Tin Vuong of Blackhouse Hospitality debut their flagship O.C.-based dining destination, Bluegold, in addition to their first restaurant-within-a-restaurant concept, LSXO, both situated at Pacific City in Huntington Beach, CA. As the group’s ninth project in less than five years, the 8,800 square foot space is Blackhouse’s largest multi-dimensional dining concept to date. A modern interpretation of the classic California coastal eatery, Bluegold invites guests to relax and take in the sunset from one of 235 seats offering unobstructed views of the Pacific. Images can be viewed here.
 
“Expanding to Orange County presented a natural progression for us as we grow our operation,” says Sanford. “Tin began his culinary career at the Monarch Beach Resort and Sapphire Laguna and has a strong affinity for the community. We were intrigued by the opportunity to create an anchor restaurant for Huntington Beach and thought long and hard about what the space should be—with every new restaurant, we look out for which type of cuisine is under-served in the area. We want it to feel honest to the site and drew inspiration from the indigenous, self-supporting California missions that grew their produce on the land and baked their own bread.”
 
About Bluegold
Bluegold celebrates Southern California’s land, from citrus groves to the rocky coast, with a renewal of the coastal California eatery (Bluegold's name was inspired by the point where the sunset hits the ocean on the horizon). With Bluegold, the Blackhouse team seeks to take farm-to-table back to its roots; to a time where leisure met cuisine and culture was drawn from the earth and sea. From fresh oysters in the steam kettle to a savory steak grilled over charcoal, Bluegold reimagines the seaside dining experience.
 
Bluegold’s Menu
Bluegold integrates new and old world cooking elements and techniques within an activated and linked kitchen (e.g. raw bar, steam kettle counter, wood & coal, brick oven, etc.). The New American menus (breakfast, lunch, dinner, and weekend brunch) have European/Mediterranean roots and feature dishes ranging from Appetizers, Charcuterie & Fromage, Hot & Cold Seafood (raw bar and steam kettles), Vegetables & Salads, Entrées, Pizza from the Hearth Oven, Wood & Charcoal Surf & Turf, Plates de Dujour, and more.
 
“The menu is influenced by Old World Spanish and Californian flavors, but with a global approach,” says Vuong. “We're also applying every culinary technique we learned and mastered at each of our other restaurants. So consequently, our kitchen is decked out with a hot bar, raw bar, as well as wood and charcoal grills.” A sampling of menu items—from breakfast, brunch, lunch, and dinner—include:
 
Breakfast & Brunch:
  • Artisan Cured Meats & Cheeses with seasonal jams, nuts, dried fruits, and crusty breads
  • Granola French Toast with whipped ricotta, goji berries, honey & almonds
  • Shakshouka with soft eggs, stewed tomatoes & peppers, kale, lebne, flatbread, and dukkah
 
Lunch & Dinner:
  • Cubano with roast pork, ham, slab bacon, pickles, mustard, and mayo on a soft roll
  • Rotisserie Chicken with butchers spice, porcini mushrooms, haricot verts, and sauce vin jaune
  • Whole Roasted Seabass with jamon & salsa verde, preserved lemon, and dukkah
  • Lamb Rack “Frites” with roasted eggplant puree, ratatouille, and persillade
  • Santa Barbara Sea Urchin Risotto with hijiki, coddled egg, grana padano, and truffle vin
  • A5 Miyazaki Striploin accompanied by a selection of sides, including smashed potatoes with bacon & roasted garlic gravy or eggs en cocotte, charred asparagus, & sofrito
  • Plates de Dujour – classic dishes such as Lobster Thermidor with truffle mac & cheese and haricot vert; Pork Schnitzel with warm olive oil potato salad, dill & crema; Halibut en Papillotte with white wine, butter, clams, fennel, and lemon
 
Bluegold’s Beverage Program
The expansive restaurant offers a wide selection of domestic and international wines (a range of unique by-the-glass options are available including 2014 “Y” d’Quem / 1985 Gambal, Eschezaux,/ 1985 Cos Estournel / 1983 Robert Mondavi & 2000 Colgin “Herb Lamb” via the Coravin Wine Access System, which inserts a needle through a cork to draw out the wine without allowing air inside), craft beers, and non-alcoholic offerings such as Stumptown Coffee and bottled juices, collectively curated by Blackhouse Hospitality’s Director of Operations Scott Young (a certified sommelier) and Beverage Director David Keenan. An inspired cocktail menu features brunch libations including tableside mimosas, a Spritzer menu, and cheeky combinations such as the Bayside, a boozy punch modeled after Capri Sun Pacific Coolers; The Sandlot with cucumber vodka, thai basil, mint, lemongrass, and genepy des alpes; Vincent Vega made with bourbon, orgeat, china china, and bitters.
 
Bluegold’s Design & Décor
Bluegold takes its design cues from the early Spanish missions that dot the coast of Southern California. Stone walls, exposed beams, and heavy wood doors all reference the traditional architecture of the missions, but in a decidedly modern way. The three points of the floorplan include: the dining room which affords views of the Huntington Beach Pier; the bar, which is open on all sides and sits in the middle of the footprint; and lastly, the kitchen, which is exposed on all three sides and showcases a hot & cold bar with seating. The greyed wood tones of the ceilings and white chiseled limestone coupled with rich walnut veneers and leather furniture give the space a warm and contemporary feel. Details of traditional Spanish armor inspire the decorative screens at the entry, while the steel details found throughout subtly reference heavy mission ironwork. The raw and seafood steamer bars along with a menu that showcases California fare and masterful steak dishes make it an unparalleled destination for coastal dining in Huntington Beach.
 
About LSXO
Behind an unmarked door adjacent to the wine room, guests are transported to District 1 (China Town) in Saigon via Blackhouse’s 28-seat restaurant-within-a-restaurant, LSXO. A spinoff of the Little Sister brand (Manhattan Beach and Downtown Angeles), LSXO is love letter to the culture, heritage, and lineage of Vietnam (Vuong’s relatives hail from the region). While Little Sister is known for its French Vietnamese menu, LSXO follows the same Southeast Asian inspiration with a more refined, expat feel.
 
“There is no signage for LSXO—you can spot the entrance of it tucked into a section inside Bluegold, but you’ll have to know it’s there. While Bluegold is light, bright, and airy, LSXO is its darker, edgier little sister, ” says Vuong. “Both restaurants operate out of the same kitchen, though the menus are completely different. LSXO offers straight-up, honest, home-style Vietnamese cuisine—the type of food I grew up eating with my grandparents in the San Gabriel Valley.”
 
LSXO’s Menu
LSXO draws inspiration from Southern Vietnam with a number of Chinese influences. While the menu is 90% different from Little Sister, a handful of signature dishes are offered, such as the Beef Tar Tare, Imperial Rolls, and Salt & Pepper Lobster. Lunch & Dinner items range from cold plates from the garde manger to salads, rice paper rolls, fish & shellfish, meat & poultry, both dry and soupy noodles, and banh mi (lunch only). A unique addition, LSXO debuts Afternoon Tea, featuring a selection of open-faced finger sandwiches, French pastries, and specialty sweets to complement an array of international tea blends. A sampling of standout dishes include:
 
Lunch & Dinner:
  • Foie Gras and Pho Spiced Oxtail Torchon with pickled shallots & baby onion bulbs
  • Octopus Terrine with chile sate sauce, cilantro, and finger limes
  • ‘Canh Chua’ Viet Sweet & Sour Soup with catfish, tamarind, pineapple, ngo om herbs & chili
  • ‘Bo Ne’ Saigon Steak & Eggs with pate butter sauce and baguette
  • Roasted Squab Salad (Squab 3 ways) with its porridge, cruller, and ginger chili sauce
  • ‘Banh Tam Bi’ Thick Rice Noodles with shredded pork, pickled vegetables, cucumber, and coconut milk
  • ‘Banh Canh Vuong’ Saigon Style Noodle Soup
 
Afternoon Tea:
  • Open-faced Finger Sandwiches (Chicken Salad, Roast Beef, Smoked Salmon, Ham & Egg)
  • French Pastries & Specialty Sweets (Scones, Pumpkin Spice Cake, Zee-Zee Cake, French Macaroons, Truffles, Cookies, Eclairs, Mini Crème Brulée, and more)
  • Blended Hot Teas (Hong Kong-Style Milk Tea, London Fog, Chai Latte, Masala Chai Tea, etc.)
 
LSXO’s Design
The design and décor of LSXO’s intimate space offers guests the sense of being invited to an abandoned hideaway in Southeast Asia. The lathe & plaster backlit walls reek of post-grandeur and literally appear to be crumbling away, allowing light to filter into the space illuminating vintage finds and trinkets displayed within a cabinet of curiosities (including framed photographs of Vuong’s family). Furnishings are elevated yet residential with European accents. A stenciled, organically floral graffiti-like pattern of machine guns masks the wall behind the residential-style four-seat bar to create the effect of early century wallpaper.
 
About LSXO’s Beverage Program
Also curated by Young and Keenan, LSXO features an exclusive beverage program offering select wines, Stumptown coffee, international teas, and domestic and international beers. The small bar offers full liquor and craft cocktails, such as the Jin and Julius with gin, aperol, kaffir lime dust, and topped with coconut foam; Hattori Hanzo with Japanese whisky, lemon, matcha green tea, pear liqueur, and egg white; and the J Rabbit with vodka, yuzu, fresno chiles, and carrot juice. Large format cocktails, such as the Cool Runnings, are also available to share between 2-6 people.
 
About Bluegold & LSXO
Bluegold is located on the top level of Pacific City at 21010 Pacific Coast Hwy., Huntington Beach, CA 92648. The restaurant serves California coastal cuisine alongside craft wines, beers, and inventive cocktails. Bluegold is open Monday-Sunday for breakfast, lunch, “in between,” and dinner (9am to close). For more information please call (714) 374-0038 or visit website, Facebook, Twitter, or Instagram.
 
LSXO is located inside Bluegold at Pacific City at 21010 Pacific Coast Hwy., Huntington Beach, CA 92648. The restaurant serves regional Vietnamese cuisine, inspired by the District 1 neighborhood in Saigon. From Monday-Thursday, LSXO is open for lunch (11am-3pm), afternoon tea (3pm-5pm), and dinner (5pm to close). From Friday-Sunday, LSXO is open for breakfast (9am-12pm), lunch (12pm-3pm), afternoon tea (3pm-5pm), and dinner (5pm to close). For more information please visit website, Facebook, Twitter, or Instagram.
 
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Contact:
Alexandra Stanley Ostridge, Senior Account Supervisor
ali@wagstaffworldwide.com, (323) 871-1151 ext. 1483