Juan Altamirano of Nui Foods

Juan Altamirano
Manager, Research & Development | Nui Foods

Changing people’s lives with cookies.

It might seem a little far fetched, but Juan Altamirano is doing just that with Nui Foods; he’s changing people’s lives with cookies. Nui was inspired by the ketogenic diet lifestyle, focusing on the consumption high fat and high protein foods, with very low amounts of carbohydrates and sugar. The team had nearly everything in order when it came to creating their meal plan for Nui Foods, but there was one very important item missing; cookies. From there, research and development began and the Nui Foods Keto Kookie was born.

The first inspiration for the Keto Kookie began with Juan Altamirano’s love of baking. At the age of 8, Juan baked his very first cake and instantly found his passion. At 17 he enrolled in culinary school and specialized in baking and pastry making. Since then he’s been consistently moving up the culinary ladder throughout Orange County. From beach side resorts to hill top restaurants, he’s gathered experience and improved his craft. His pastry knowledge ranges from Latin, French, American, and Asian cultures, which eventually led him to Nui. With his passion and for baking and necessary understanding of scientific ratios to create something delicious AND healthy, Juan has been able to research and develop the Keto Kookie recipe, and turn it into the successful product that it is today. Juan joined forces with the founders of Nui Foods (Kristoffer Quiaoit and Victor Macias), and first started the development of the Keto Kookie product line within the walls of East End Kitchens located at 4th Street Market in downtown Santa Ana, California.

“Working in EEK at 4th Street Market has been an incredible experience; it was actually our first commercial kitchen used for the Keto Kookie. The impact that it has on Nui Foods is immense as it is our primary facility for research and development. We’ve conducted many exciting projects there, including creating new cookie flavors. t’s an amazing place to work.” - Juan Altamirano

From there, their team has accomplished quite a bit with the Keto Kookie, including features in OC Weekly, OC Register, Foodbeast and Baker’s Journal. Most notably, the Keto Kookie was featured on Shark Tank, taking sales to the next level; Nui Foods sold over $1.7 million worth of cookies in 2018 alone. Most importantly though, Juan and his team consider their biggest success to be that they are consistently impacting people’s lives for the better through this health-conscious product.

All Flavor No Grease

LOCATED AT 4TH STREET MARKET, DTSA

 instagram.com/allflavornogrease | facebook.com/AllFlavorNoGrease/

OWNER & CHEF KEITH GARRETT

ABOUT

Up until recently, if you’re not a Watts or East LA local, chances are the only way you would have caught wind of the epic street food from All Flavor No Grease, would be through social media, or one of the many online features (Business Insider, Foodbeast, First We Feaset, etc). Owner Keith Garrett, also known as ‘Chef Ocho’, started setting up shop on his front lawn for a few hours a day in his local neighborhood, and attracted lines nearly 200 people long, with some waiting up to two hours for one bite. With regular runs to the meat market, a connection with his ‘tortilla guy’, and a truly infectious personality, Keith made his mark on the LA community and beyond, with some foodies driving hundreds of miles just to get a taste. Besides his nontraditional ways of making himself known, the product he puts out is on a whole other level as well -- giant quesadillas that could quite possibly feed four, outstanding street tacos, and more. Most recently, Keith has brought his self-styled versions of Mexican food and crowd-pleasing entertainment from a driveway off 108th Street, to 4th Street Market in downtown Santa Ana. Aside from his popular grub, he and his team hope to bring a soulful taste to the Orange County community.

“No one’s copied Keith Garrett yet, because you can’t. And that's no bullshit.” - Eater LA

More About: Chef “Ocho” Keith Garrett …coming soon!

Irresistible quesadillas from All Flavor No Grease | photo courtesy of All Flavor No Grease

Irresistible quesadillas from All Flavor No Grease | photo courtesy of All Flavor No Grease

MENU

While simple and straight forward, the All Flavor No Grease menu available at 4th St Market is sure to satisfy your cravings for authentic, flavor-packed street food. The massive flour tortillas are grilled to the perfect point of crispiness, and filled to the brim with a blend of Mexican cheeses, a specialty homemade pico de gallo, and your choice of marinated protein. Whether you’re in the mood for chicken, steak or seafood, the options are minimal but hardly lacking. If you can’t decide, might as well go all out and order the Triple Threat. Most importantly, each item is generously drizzled in Chef Ocho’s signature green sauce and sour cream.

Don’t skimp on the green sauce | photo courtesy of @foodieoc on instagram

Don’t skimp on the green sauce | photo courtesy of @foodieoc on instagram

BURRITOS, QUESADILLAS & TACOS

ALL ITEMS COME WITH PICO, GREEN SAUCE & SOUR CREAM UNLESS REQUESTED OTHERWISE

Chicken & Shrimp Burrito: AFNG marinated chicken and shrimp with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Chicken & Steak Burrito: AFNG marinated chicken and steak with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Triple Threat Burrito: AFNG marinated chicken, shrimp and steak with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Steak & Shrimp Quesadilla: AFNG marinated steak and shrimp, melted with mexican cheese and fresh pico de gallo, all inside of a large flour tortilla

Triple Threat Quesadilla: AFNG marinated chicken, shrimp and steak with rice, fresh pico de gallo, and mexican cheese, all inside of a large flour tortilla

Shrimp Taco: AFNG marinated shrimp with mexican cheese, topped with pico de gallo on a corn tortilla

Steak Taco: AFNG marinated steak with mexican cheese, topped with pico de gallo on a corn tortilla

All photos above courtesy of All Flavor No Grease

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Triple Theat Quesadilla still on the grill | photo courtesy of All Flavor No Grease

Triple Theat Quesadilla still on the grill | photo courtesy of All Flavor No Grease

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com

Loreta Ruiz of La Vegana Mexicana

LORETA RUIZ
OWNER & CHEF | LA VEGANA MEXICANA

Traditional Mexican food is usually filled with the rich flavors of seasoned meat, lard-filled beans, and the creamy textures of cheese and sour cream; but, Loreta of La Vegana Mexicana is changing all this. Her mission: redefine what Mexican cuisine can be. La Vegana Mexicana is a homage to Loretas’s Mexican culture, with its menu using the same spices and ingredients you’d find in traditional Mexican cuisine. The catch: it’s completely vegan!

Loreta first started experimenting with vegan Mexican cuisine with her daughter in mind. Her daughter became vegan when she was 18, and was always questioning why humans had to eat animal products. From there, Loreta was determined to curate recipes that her daughter would like, but would also keep her tastebuds satisfied and her belly full. With a lot of trial and error, Loreta discovered that many traditional Mexican dishes are plant-based and don’t require animal product. From there, an idea was born, and Loreta decided to kickstart her completely vegan menu, while staying true to traditional and culturally-appropriate Mexican cuisine. Enter: La Vegana Mexicana.

As we all know, there needs to be a lot of grit and passion to keep a business afloat, and fortunately for Loreta and her two kids (also her business partners), there is a great deal of shared passion. This family is very excited to be creating vegan Mexican food for the Orange County community. What’s been extremely rewarding for La Vegana Mexicana is all the accolades they’ve received the last year for their concept. Publications like NPR, The LA Times, OC Weekly and Univision all have stated that it’s completely ‘out there’ to have vegan Mexican food, but, that there is also a real need for it. Vegans also want to eat delicious Mexican food after all, and many of said that La Vegana’s dishes taste ‘just like the real thing!’ without any of the animal products. And that’s La Vegana Mexicana’s main goal; to stay true to Mexican cuisine while being creative in sharing healthy, plant-based recipes.

Loreta and her kids are thrilled to have a brick and mortar within Santa Ana’s food hall, 4th Street Market. Throughout 2018 they were frequent tenants of 4th Street Markets’ East End Kitchens facilities, and sold their tamales at Alta Baja Market. Now, they get to sell everything they’ve put their hearts and souls into at the market themselves. Look for healthy, plant-based, Mexican options at 4th Street Market, courtesy of La Vegana Mexicana.

Co-Founders of Steel Pan Pizza

ANTONIO GUERECA, CONRAD MALAYA, JOLEEN PISER, JASON TRINH & FERNANDO VALLADARES
CO-FOUNDERS | STEEL PAN PIZZA

Five friends. The love of pizza. Enter: the business of Steel Pan Pizza. Perhaps the recipe to a business isn’t quite that simple, but Joleen Piser, Conrad Malaya, Antonio Guereca, Jason Trinh and Fernando Valladares all had similar upbringings in the hospitality industry. With these similar backgrounds, they also shared a passion for authentic Detroit-style pizza, especially those that made use of the industrial steel pan. With that, the idea of Steel Pan Pizza was born.

This group of friends; now business partners, offers a unique twist on running an eatery. They acknowledge that they each have their own strengths and weaknesses, and know that if one of them wasn’t part of the team, their business wouldn’t be where it is today. Or, perhaps arugula might of ended upon all the pizzas since Conrad loves it so much. But then again, Jason can’t stand it, so with that, balance comes. The ying to one anothers’ yang, and such. This group set out to create Steel Pan Pizza because there’s a lack of Detroit-style pizza in the mainstream market.

“There are places that make it but don’t put heart and soul into it. And, sometimes there are pop-up shops that serve it, but not nearly enough brick and mortars offering it.”

So, when a spot at 4th Street Market opened up, they knew it was the time to get in and offer the community some authentic Detroit-style pie. The Steel Pan Pizza teams believes in hard work, and remains passionate about their product.

“Constantly surround yourself with people who are willing to push you out of your comfort zone to be the best version of you… because that just might be where you find your biggest inspirations, stay humble, eat with friends and to compete, because a little competition gets the ideas rolling.”

The friends of Steel Pan Pizza are stoked to bring exceptional, chewy, soft, crispy and crave-worthy Detroit-style pizza to 4th Street Market.

La Vegana Mexicana

LOCATED AT 4TH STREET MARKET, DTSA

www.laveganamexicana.com instagram.com/laveganamexicanaoc

FOUNDER LORETA RUIZ

Vegan Tacos De Canasta | photo courtesy of La Vegana

Vegan Tacos De Canasta | photo courtesy of La Vegana

ABOUT

La Vegana Mexicana is a family-owned business offering authentic plant-based Mexican food. Known for their handmade signature tamales, La Vegana has been featured by NPR, LA Times, OC Weekly, Univision, and more. The'y’ve most recently found a home at 4th St Market, downtown Santa Ana’s popular food hall. Founder Loreta Ruiz converted to a vegan lifestyle years ago, but as a mother was worried that her children weren’t getting all the necessary nutrients eating just vegan. There began her journey into finding recipes that not only met the vegan requirements, but were also satisfying in terms of taste. There are many Mexican dishes that are plant-based by nature or have no animal products, so from there Loreta and her team managed to achieve culturally appropriate dishes, each with a vegan twist.

“The motivation behind your business should stem from a profound admiration and belief in your product. We are very passionate about both healthy, plant-based eating, and traditional Mexican food, which keeps. And, we believe that you should not start a business solely for reasons pertaining to making money. At the end of the day, you have to have reasons outside of profit... you have to truly believe in your product.” - Loreta Ruiz

La Vegana Mexicana has brought traditional, healthy, plant-based Mexican food to the Orange County community.

More About: Founder Loreta Ruiz

Vegan Tamales | photo courtesy of La Vegana

Vegan Tamales | photo courtesy of La Vegana

MENU

VEGAN MEXICAN FOOD

La Vegana Mexicana serves exclusively plant-based, traditional Mexican dishes. They are most known for their signature tamales (offering 16 different variations), but they also offer items such as vegan ceviche, vegan aguachile, tacos de canasta, pozole rojo, sopa de fideo, aguas frescas, café de olla lattes, and more. For their dishes, they find inspiration in the diversity that exists in traditional Mexican dishes and always on the search for new ingredients that add flavor, culture, and history to their food. And, while many of us think of fake meat when we think Vegan, La Vegana steers clear of these faux-proteins. Their dishes emulate traditional Mexican food and taste without using any real meat, or processed mock-meats. Most importantly, there is no set menu at La Vegana Mexicana. Instead, their menu offerings rotate each weekend, keeping things seasonal, fresh and exciting. Other items such as eenchiladas, nopales salad, entomatadas, pambazos, and additional traditional Mexican comfort food items are potentially on the horizon as well.

IMAGE SLIDESHOW …coming soon!

All photos above courtesy of 100inc Agency


ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Tamales made fresh and by hand daily | photo courtesy of La Vegana

Tamales made fresh and by hand daily | photo courtesy of La Vegana

SAMPLE COVERAGE

 ...coming soon!

 

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com

Miel

LOCATED AT 4TH STREET MARKET, DTSA

miel.com …coming soon! instagram.com/mieldtsa

OWNER JON MELENDEZ

Build your own açaí bowls at Miel | photo courtesy of 100inc Agency

Build your own açaí bowls at Miel | photo courtesy of 100inc Agency

ABOUT

AÇAÍ BOWLS Y AGUAS FRESCAS

From Jon Melendez, the owner of MAR (popular fresh seafood and poke concept at 4th St Market) comes Miel, a brand new build-your-own-açaí bowl and juice spot. Jon has always been extremely passionate about juices and utilizing fresh fruits in his menus, so this latest venture really hits home for him.

“People love our unique drinks at Mar and I've always wanted to offer more options, but our space is limited. So, with Miel I decided to marry the two ideas and offer build-your-own açaí bowls with additional healthy options.” - Owner Jon Melendez

Jump in to Miel and fill up on satisfying bowls and rotating aguas frescas!

More About: Owner Jon Melendez

Fresh açaí bowls at Miel in 4th Street Market | photo courtesy of Miel

Fresh açaí bowls at Miel in 4th Street Market | photo courtesy of Miel

MENU

AÇAÍ BOWLS, AGUAS FRESCAS & MORE

Miel offers an extremely customizable menu where visitors can build their own açaí bowls and snag fresh juices, often rotating based on the season. Owner Jon Melendez first started testing out healthier dessert options at home. By replacing frozen yogurt with açaí, and toppings like gummy bears with gogi berries and raisins, he saw an opportunity. Miel offers healthy options including vegan yogurt and pudding, at lest eight different kinds of fresh fruit, and several antioxidant options such as nuts and seeds, power foods like gogi berries and bee pollen, and more.  The aguas frescas are graced with fresh fruit, with various rimmed cup options as well. Guests can select one of three sizes, and then pick their favorite additions as they move through the ordering process. All of the bowls are açaí-based with a ton of topping options available, ranging from fresh fruit and granola, to seeds and honey.

All photos above courtesy of 100inc Agency

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

Coconut Horchata made in-house | photo courtesy of Miel on instagram

Coconut Horchata made in-house | photo courtesy of Miel on instagram

SAMPLE COVERAGE

 ...coming soon!

 

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com


Chef Abad Martinez

Mesa Chef Abad DSC_0028.JPG

ABAD MARTINEZ
EXECUTIVE CHEF | MESA

Abad Martinez, often referred to as an extremely humble chef, has accomplished plenty, but he isn’t anywhere near being done yet. From becoming a Chef de Cuisine at 24 to being featured on Food Network for a steak dish he created, Chef Abad is grateful for these experiences and accolades. He sees these accomplishments as simply notches on his culinary belt, which still has space for many more, perhaps even a Michelin star one day. Abad looks at the industry as not just a business, but as a lifestyle.

“The culinary world can be tough, but it’s fun and it’s life changing, and in order to succeed, you gotta be dedicated, committed, and learn to roll with the punches. All the energy put in will eventually be returned tenfold.” - Chef Abad Martinez

Abad has always had an affinity for cooking; growing up in San Pedro and then later moving to Riverside at the age of six, he’d observe his dad in the kitchen and often help him create holiday dishes. There was always something to be celebrated at home growing up, and he took those opportunities to learn about food and make himself comfortable in the kitchen. Throughout the years he has learned even more from other talented chefs, such as Ben Martinek and Nick Wynn. He’s also picked up some tips and new methods along the way, including avoiding the waste of ingredients just to make a dish look pretty, but to actually give each ingredient a purpose. He also enjoys cooking with unfamiliar ingredients and studying uncommon flavor combinations and new cooking techniques. Most importantly, his methods are constantly evolving, because he believes that consistently learning is key to being a good chef.

Abad is excited about his residency at Mesa and looks forward to bringing creative and inventive dishes to the Southern California culinary scene. He hopes to bring something big and memorable to Orange County’s thriving food atmosphere.

Steel Pan Pizza

LOCATED AT 4TH STREET MARKET, DTSA

steelpanpizzaco.com …coming soon! instagram.com/steelpanpizza

CO-FOUNDERS CONRAD MALAYA, ANTONIO GUERECA, JOLEEN PISER, JASON TRINH
& FERNANDO VALLADARES

Get a taste of Detroit-style pie at Steel Pan Pizza at 4th St Market in downtown Santa Ana

Get a taste of Detroit-style pie at Steel Pan Pizza at 4th St Market in downtown Santa Ana

ABOUT

Steel Pan Pizza is a fast-casual proudly bringing Detroit-style pan pizza to 4th St Market in downtown Santa Ana. It’s founders aim to provide an authentic food experience, by bringing Detroit’s unique pie mixed with seasonal, chef driven themes to the Orange County and surrounding Los Angeles area. Expect flavorful pies served in industrial square pans, featuring caramelized crusts and hearty midwestern ingredients.

More About: The Co-Founders

Steel Pan’s Detroit-style pepperoni pizza features a crispy crust and countless pepperoni cups on top of classic red sauce and mozzarella | photo courtesy of Steel Pan Pizza

Steel Pan’s Detroit-style pepperoni pizza features a crispy crust and countless pepperoni cups on top of classic red sauce and mozzarella | photo courtesy of Steel Pan Pizza

MENU

Detroit-style pizza tells a story of resourcefulness, as its birth place is known for being an industrial mecca, often referred to as Motortown City. Primarily, Detroit pizza puts a lot of focus on the quality and texture of the crust; the main goal is a marriage of crisp bottoms and edges with a light and airy crumb with just enough chew. Detroit pizza isn’t just a vessel for cheese and toppings with a forgettable crust, but a celebration of finely crafted dough all the way through that is accented by the flavors of the cheese and toppings. At Steel Pan Pizza, you can expect this legendary crust alongside ingredients such as truffle, pepperoni, mushroom, Italian sausage, grilled broccolini, bell peppers and more.

The One | photo courtesy of Steel Pan Pizza

The One | photo courtesy of Steel Pan Pizza

DETROIT STYLE PIZZA & MORE

PIZZA

Classic: red sauce, mozzarella

Pepperoni: red sauce, mozzarella, pepperoni cups

The One: herb crust, white sauce, mozzarella, parmesan, chicken, bacon, mushrooms, arugula
*2012 International Pizza Challenge, 2nd in the world

Truffle Mushroom: herb crust, white sauce, provolone, mushroom, truffle, parsley

The Square Meal: red sauce, mozzarella, pepperoni, mushrooms, bell pepper, red onion, olive, Italian sausage

The Vegan: red sauce, house made vegan mozzarella, mushrooms, grilled broccolini, bell pepper, red onion

SALADS & SIDES

Classic Caesar: romaine, parmesan, crouton, caesar dressing

Chicken Caesar: romaine, parmesan, chicken, bacon, parsley, red chili flake

Pan Mac: cheese crust filled with mac with mozzarella and breadcrumbs

Steel Pan Mac: cheese crust filled with mac, mozzarella, parmesan, chicken, bacon, mushrooms, parsley, red chili flake

Pizza Fries: pizza flavored french fries, mozzarella, pepperoni

The Cinnapan: cinnamon rolls baked in our signature pan topped with cream cheese frosting

SEASONAL SPECIALS

Breakfast All Day: herb crust, white sauce, mozzarella, scrambled eggs, breakfast sausage, bacon, mushrooms

The Spicy Sausage: red sauce, mozzarella, italian sausage, giardiniera

The Chowder: white sauce, mozzarella, clams, bacon, fried potato, chili flake, parsley

The Romesco: romesco sauce, mozzarella, grilled garlic shrimp, grilled green onion

The Chimi: mozzarella, grilled steak, red onions, chimichurri, cilantro

The Pesto: herb crust, white sauce, tomato, burrata, roasted garlic, olive oil

The Bruschetta: herb crust, garlic butter, mozzarella, parmesan, heirloom tomatoes, basil, olive oil

Cali Square: black garlic and brown butter cauliflower, grilled eggplant, zucchini, mushroom, bell pepper, pesto

Spring Square: pea puree, mozzarella, mushrooms mix, pea, pea tendrils

Summer Square: corn puree, mozzarella, grilled shrimp, grilled zucchini, tomato

Fall Square: herb crust, butternut puree, mozzarella, mushrooms, green beans, turkey, apple, friseé salad, cranberry

Winter Square: herb crust, root vegetable puree, mozzarella, braised short rib, grilled broccolini, sliced potato

Classic Pepperoni | photo courtesy of Steel Pan Pizza

Classic Pepperoni | photo courtesy of Steel Pan Pizza

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

The Square Meal | photo courtesy of Steel Pan Pizza

The Square Meal | photo courtesy of Steel Pan Pizza

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com

Utopia Euro Caffé

COMING SOON TO THE DISTRICT AT TUSTIN LEGACY

utopiacaffe.com ...coming soon! | facebook.com/utopiaeurocaffe | instagram.com/utopiaeurocaffe

CO-FOUNDERS YALCIN ASLAN & SAMUEL LEE

Utopia Euro Caffé is bringing their London-inspired space and menu to The District at Tustin Legacy | photo courtesy of 100inc Agency

Utopia Euro Caffé is bringing their London-inspired space and menu to The District at Tustin Legacy | photo courtesy of 100inc Agency

ABOUT

Utopia Caffé is a European-inspired spot coming to The District at Tustin Legacy. Yalcin Aslan and Sam Lee of DönerG (a Turkish and Mediterranean staple in Orange County) have come together again to create this alternative coffee and breakfast spot. They hope to provide SoCal with a fully immersive European experience. Utopia will offer high quality imported coffees, fresh baked goods, breakfast, lunch and even high tea. At this new cafe guests will come to sit and relax, sip on teas and coffee and enjoy tasty European treats while people watching and mingling with friends and family. 

More About: Co-Founders Yalcin Aslan & Samuel Lee

The Utopia Euro Caffé pasta dishes will have you wiping your plate clean | photo courtesy of 100inc Agency

The Utopia Euro Caffé pasta dishes will have you wiping your plate clean | photo courtesy of 100inc Agency

MENU

The menu at Utopia Euro Caffé features a multitude of authentic European pastries and desserts, fresh omelettes, pasts dishes, sandwiches, and so much more. Turkish baked goods grace the menu, and even classic mediterranean side plates like homemade hummus, plus an approachable kids menu. There are plenty of varietal options for everyone, and each item is prepared with quality ingredients. Inspired by traditional European cooking methods, and mediterranean flavors, this menu boasts originality. Whether you visit Utopia Caffé for a cup of coffee and a pastry, or are in search of a full meal, you are sure to leave satisfied and already planning your next visit back.

All photos above courtesy of 100inc Agency

COFFEE, EUROPEAN TREATS, BREAKFAST & MORE

SPECIALTY COFFEE DRINKS & OTHER BEVERAGES

Utopian Latte: espresso, white chocolate sauce, steamed milk, topped with whipped cream and crumbled pistachio nuts

Turkish Coffee: authentic turkish coffee served in a traditional kahve finjan

Chai Latte: served with a cinnamon sugar rimmed cup

Macchiato: a caramel, vanilla, marble macchiato, topped with white chocolate and mocha drizzle

Mocha: topped with whip and spiced chocolate powder

Hazelnut Hot Chocolate: served with whipped cream and caramel crosshatch

Housemade Rosewater Lemonade: hand squeeze lemonade freshly prepared every morning with a hint of rosewater

BAKED GOODS

Börek: stuffed Turkish pastry made of thin flaky dough

Poacha: fluffy and soft Turkish bread

Simit: toasted sesame bagel

Croissant: chocolate or Green tea

BREAKFAST

American Breakfast: eggs, home-fried potatos, sausage, and pancakes served with fruit

Parisian Omelette: tomato, kashar cheese, black olives, bell pepper, mushroom

Santa Ana Omelette: spicy sausage, swiss cheese, avocado & pico de gallo

Florentine Omelette: sausage, spinach, onions & mozzarella cheese

Utopian Oatmeal: oatmeal, walnut, almond, raisin, apricot with seasonal fruits (banana, berries)

FRESH MEDITERRANEAN YOGURT

Blueberry Coco: toasted coconut shavings, blueberries, walnuts, garnished with pumpkin seeds

Fraise Mango Yogurt: homemade Greek yogurt, walnuts, figs, chopped mangos, strawberries and garnished with sunflower seeds

Utopia: granola, walnuts, almonds, raisins, apricot, strawberry preserve with seasonal fruits

Olympian: granola, protein powder, brown sugar, vanilla, cinnamon, strawberries, blueberries

SANDWICHES & PANINIS

Classic Sandwich: white cheese, salami, tomato, cucumber, pesto sauce, lettuce, served on panini, ciabatta, or simit, with a choice of home-fried potatoes, salad, or fresh fruit

Avocado Toast: two fried eggs, smashed avocado, cherry tomatoes, himalayan salt and soft herbs on sourdough toast.

PASTAS

Spaghetti Aglio E Olio: garlic, olive oil, salt, sundried tomato and parsley

Pesto: garlic, pine nuts, basil, cream, olive oil, parmesan

Housemade Manti: butter, red pepper, mint, & yogurt

SALADS

Sojouk Kashar Panini: grilled spicy sausage, humriye sauce, & melted kashar cheese on grilled sourdough

Medii Garden Salad: tomato, mint, cucumber, onion, green pepper, sumac, walnut and pomegranate sauce

Strawberry Avocado Salad: strawberry, avocado, mixed greens, sliced almonds, cherry vinaigrette

SIDES AND SUCH

Classic Menemen: egg, butter, garlic, herbs, green chili, tomato, served with baguette

Classic Hummus: spread made from cooked and mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic

Fried Cauliflower: fried cauliflower with lemon garlic sauce and parsley

Kibbeh: fried bulgur (cracked wheat) stuffed with minced onions, and finely ground lean beef

Mezze Plate: sampler of hummus, jajik, dolmas, falafel, simit chips

DESSERTS

Eclairs: Chocolate, Vanilla, or Strawberry

Cake Slices: Raspberry Cheese Cake, Tiramisu, Pistachio, Heaven's Chocolate, Raspberry, Praline, Coffee, Banana, White Profiterole, or Chocolate Profiterole

Mono Cakes: Almond, Hazelnut, Praline, Toffee, or Bella Vista

Baklava: Classic with Walnuts, Classic with Pistachios, Special Square with Pistachios, White Palace with Almonds, Rolled with Walnuts, Durum with Pistachios, Prince with Hazelnuts, Burma with Pistachios, Burma Kadaifi with Pistachios, or Kadaifi with Pistachios

ADDITIONAL INFORMATION

LOCATION

The District at Tustin Legacy
2437 Park Avenue
Tustin, California 92782

HOURS OF OPERATION

...coming soon!

Seating: Indoor & Outdoor Seating Available

Service: Counter

Menu Pricing: $

Directions via: Google Maps

Alongside their coffee drinks, Utopia Caffé serves up beautiful pastries, desserts and more

Alongside their coffee drinks, Utopia Caffé serves up beautiful pastries, desserts and more

SAMPLE COVERAGE

...coming soon!

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com 

Chef Abel Vargas

ABEL VARGAS
EXECUTIVE CHEF | MESA

Chef Abel believes food is the answer to all; whether you’re happy, sad or somewhere in between, he believes food has the power to change a mood. Abel Vargas has a new residency as a chef, and is bringing an updated perspective to Mesa’s menu with fresh flavors of summer.

Since the age of 15 Chef Abel knew he had a future in food; his family gatherings would revolve around sharing meals, and he knew it would translate into a career. He attended culinary school and assisted with building kitchens from the ground up to immerse himself in the environment. Prior to taking his role at Mesa in March of 2018, he held the position of Executive Sous at Restaurant Habana in Irvine, and was involved during the opening phases of the new location. Prior to that he worked in kitchens throughout Los Angeles, San Diego, Miami and even Germany for a bit. He has put in an abundance of time and effort making food he’d be proud to serve and eat. Chef Abel Vargas draws inspiration from his daily personal emotions; “Every dish on the menu was created on a different day, and was based on what I was feeling at that moment.”  Most of all, he is motivated by the fact that he feels his life purpose is to be a chef.

Chef Abel has many people to thank for all his endeavors but wants to especially thank all the past and present chefs, cooks and dishwashers he’s been able to work with. He is grateful to have learned so much through his fellow colleagues and really believes he wouldn’t be where he’s at without them.

With his new abode at Mesa, Chef Abel is excited to bring new dishes to the restaurant; smaller plates and seasonal flavors will grace the menu. The updated tapas-style menu allows guests to have an opportunity to try more dishes, without having to settle on a large entree. Look for globally inspired flavors based on Chef Abel’s mood at Mesa.