Wild thyme group1/3/2024 The symptoms abated after receiving epinephrine, corticosteroids, antihistamines and fluid therapy in an emergency care unit. Within a few minutes of ingesting pizza containing oregano, the patient exhibited pruritus, swelling of the lips and tongue, dysphagia, dysphonia, progressive upper respiratory difficulty, and intense facial and palpebral edema. He had previous history of IgE-dependent rhinitis and asthma. Stasiuk thinks that Kai Lounge will be a popular place for travelers staying at nearby resorts and Huntington Beach locals like himself looking for local nightlife.Oregano allergy caused by ingestion has been reported in a 45-year-old male patient. A late-night menu is also offered until 1 a.m. then transitions to dinner from 4 to 9:30 p.m. Kai Lounge needed an expansive menu since the restaurant is open for lunch at 11:30 a.m. Other bar-friendly dishes include pork belly bao buns, hamachi crudo with tangerine slices, and miso-marinated Japanese black cod. Small plates at Kai Lounge include blue crab stuffed jalapeños with mango puree. Nguyen’s regular diners from Newport Beach will recognize his blue crab dishes. Diners watch through glass partitions as seared Hokkaido scallops, Jidori chicken skewers, and cuts of Kurobuta pork are cooked on hot robata grills. The main dining room seats 150 people and includes a 14-seat yakitori bar. Booritos and other dining deals for Halloween 2022.Here’s a look at new Honda Center foods for Anaheim Ducks games, 2022-2023.El Cholo Mexican restaurant turns 100, celebrates with free food, $100 margarita.Sol Mexican Cocina celebrates its 13th anniversary with free giveaways on Oct.Hidden gem: Take a look inside Petrossian at Tiffany at South Coast Plaza.The tuna salad at Kai Lounge in Huntington Beach features freshly sliced sashimi. It doubles as the space for Nguyen’s 10-seat omakase-style dining experience. The Whiskey Room is lined with shelves of premium Yamazaki and Suntory Hibiki Master Select bottles. Stasiuk enjoys fine Japanese whiskeys and sake, so the offerings at Kai Lounge are intended to impress aficionados. The beverage program, developed by Topher Bray, director of bar operations, includes handcrafted cocktails such as a Kai-pirhina libation with cachaça and yuzu added to a classic espresso martini. The 6,500-square-foot restaurant features multiple lounge areas and an outdoor bar. An intimate, 18-course omakase is hidden away in a speakeasy-style space called The Whiskey Room. A sushi counter serves handmade rolls and freshly sliced sashimi. (Courtesy of Kai Lounge)įor Kai Lounge, Chef Nguyen created a wide-ranging, Japanese-inspired menu, includes stir-fried wok dishes with charred beef tenderloin and uni butter noodles tossed with miso. Salmon Skin Salad is shown with a cocktail at Kai Lounge. He told chef Nguyen that when the right opportunity arose, they would finally create the modern Japanese restaurant that they both enjoyed visiting. When the Pacific City space opened up, Stasiuk knew the time was right. “As a resident of Huntington Beach, I’ve always wanted to open a restaurant in the community,” Stasiuk says. This Huntington Beach location is especially important for Heinrich Stasiuk, CEO and founder of Wild Thyme Restaurant Group. Hungry? Sign up for The Eat Index, our weekly food newsletter, and find out where to eat and get the latest restaurant happenings in Orange County.
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