Glasspar


Congrats to Glasspar celebrates its first year in business! Having navigated a year unlike any other, Chef-owner Rob Wilson now enters into his second year with renewed optimism as he introduces a new seasonal menu, specialty holiday cocktails, and a reimagined seafood market.

The modern American seafood hall debuts a new menu of comforting classics brought to life with seasonal ingredients. Standout seafood dishes include Seared Nordic Salmon with melted leeks, squid ink gnocchi, and saffron sauce; Day Boat Scallops with parsnip puree, and Seared Ahi Tuna with madras curry couscous and star anise carrot puree. The ‘Certified Land' section of its menu sees new additions, including a 48hr slow-cooked short rib and a 20oz prime ribeye with bone marrow gratin.

The Glasspar Seafood Market will be open every Wednesday and Saturday from noon - 4 p.m.

During the month of December, Glassparwill offer a celebratory special in honor of their first anniversary including Champagne, Caviar, & Oysters 3 Ways. Priced at $36, the special in-cludes a glass of Taittinger, an iced Tito’s Vodka & Caviar Shooter with pickled pearled onions and chives; Kumiai oysters from Baja California with local uni, caviar, and agua chile; and a Fanny Bay oysters with a champagne granita and caviar. In addition to fresh-caught seafood, the restaurant will also sell bottles of wine from its cellar at a 30% off and pre-batched holiday cocktails to-go for at-home enjoyment. Special seafood orders can be made by calling the restaurant at 949.240.6243

Chef Rob Wilson started his culinary career at age 15 as a dishwasher at Dana Point’s iconic Chart House. After training at the Culinary Institute of America in New York, he embarked on a culinary career that has taken him all over California. He’s helmed the kitchens of some of Orange County’s most prestigious resorts, including the Surf and Sand Resort in Laguna Beach and The Ritz Carlton Laguna Niguel, where he served as executive chef for 13 years and assisted an elite team to open seven more across the country. Take a listen to Chef Rob and Neil below.