Pueblo is a Spanish restaurant in Costa Mesa. It's the newest and perhaps the greatest hope for Spanish cuisine in these parts. Chef Michael Campbell, who was the executive sous chef at San Francisco’s RN74, here cooks Spanish tapas as small plates have always meant to be served: fresh, vibrant, streaming out of the kitchen as rapidly as possible. Almost everything he makes is finger food. If Pueblo ever gets so crowded that it’s standing room only (as often happens in actual tapas bars in Spain), every dish would still be easy to eat, such as the “Montadito de Costilla”, which combined the long-stewed unctuousness of falling-apart short rib with a bloody center of a rare steak set atop a single bite of grilled bread. And the boquerones are salty silver-skinned anchovy fillets riding a mound of olive tapenade on baguette rafts that you and your tablemates will gobble up far too quickly.
Get the Things to Do Newsletter
Sign up for our weekly guide to events in Orange County, and never be bored again. With suggestions for every day of the week, our recommendations will keep you busy on any budget.
Thursday, January 22, 2015 at 6:03 a.m. by Edwin Goei
OC is haunted by the ghosts of failed Spanish concepts. In the idylls of Ladera Ranch, there was once a short-lived but well-meaning restaurant called Picante whose specialty was paellas baked in pans an acre wide. A few years later...