Southern California’s destination for inspiration, and a premier culinary, interior design, event, and boutique-shopping haven, SOCO, has today announced that this fall 2014, Pueblo will open their first-ever restaurant location. Featuring an inspired, chef-driven, modern take on classic, Spanish-style tapas, Pueblo will bring a fusion of old and new world flavors to SOCO.
“Pueblo is the perfect addition to our repertoire of award-winning restaurants at SOCO,” said Anais Tangie, Director of Marketing for SOCO and The OC Mix. “Here, we focus on bringing experiences and cuisines to our guests that are hard to find elsewhere, and authentic Spanish options are not commonly found in Orange County. With the opening of Pueblo, SOCO and The OC Mix will continue to bring exciting and unique experiences to our guests.”
CEO and Managing Partner Adam Go, who hails from Hillstone Restaurant Group, and Chef Michael Campbell, former Executive Sous Chef at San Francisco’s highly-acclaimed RN74, will combine novel techniques with deliciously familiar Spanish dishes, served in a warm and contemporary atmosphere. Campbell will take the helm, curating Pueblo’s menu with classic Spanish-style dishes using locally sourced meats and produce. Madrid-based Chef Mario Valles, formerly of 3-Michelin star restaurant Le Cinq, will serve as Menu Consultant.
“We are so thrilled Chef Michael will take the lead at Pueblo,” said Adam Go. “Not only has he worked with Michael Mina at RN74 in San Francisco and Michael Canora at Hearth in New York, but was also based in France and Spain, really spending time to understand the cuisine in its most authentic form. After his most recent role as the Private Events Chef at the Ace Hotel in Portland Oregon, Chef Michael has diverse experience and training to head up the kitchen at Pueblo. And we couldn’t have picked a better location for our first restaurant location – SOCO is a culinary mecca, and we know Spanish cuisine will fit right in in Orange County’s flourishing food scene!”
The menu at Pueblo will feature notable Spanish tastes with dishes such as Atun Crudo (tuna tartare with jicama, sesame and cilantro), Albondigas de Cerdo (lamb meatballs with chickpeas, paprika and mint), and Judias a la Parilla (charred romano beans with shallot and romesco sauce). Heading up the bar program is Peter Neptune-trained Lindsey Go, who will focus on California and Spanish-centric wines, seasonal beverages and small-craft beers, to perfectly complement the cuisine. For its lunch, social hour, and dinner service, Pueblo will have a traditional jamón carving station, with a jamonero sourced directly from Spain.
The restaurant design is a unique component of the culinary experience at Pueblo. The space consists of conscious, sustainable materials to create an inviting and fresh ambiance. Guests will take notice of the appealing textures and attention to detail, while identifying the functionality and sense of purpose of each element. Pueblo will provide a charming and welcoming environment for guests to enjoy with family, friends, and colleagues.