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Tavern On the Coast is a bistro in Dana Point. As a former Thomas Keller restaurant chef, owner Bryan Podgorski executes every protein with surgical precision. A confit of whole duck leg is life-changing, leaving you dizzy thinking of the possibilities had it been a main course instead of an appetizer served on top of a creamy polenta puddle. Even the roasted Jidori chicken entree dazzles. The skin on the Frenched breast and the section of leg arrive bronzed and wispy crisp. The meat bursts with moistness, not trace of it underdone or overcooked, the whole dish fuming as though Krakatoa. Podgorski’s braised short rib best exhibits the restraint and discipline you may have witnessed at Bouchon; each corner of the meat cube is practically at right angles to one another—the neatest and best short rib you'll ever see and eat.