Bluegold and its restaurant-within-a-restaurant, LSXO, serve up two distinct cuisines in one breathtaking Pacific City location
Written by Susan Irby
Blackhouse Hospitality’s Bluegold and its first restaurant-within-a-restaurant by Chief Executive Officer Jed Sanford and chef and Chief Operating Officer Tin Vuong promise patrons a unique dining experience. Both with crisp ocean views, the expansive Bluegold merges earth and sea with wood and charcoal grills, steam kettle cooking and a full raw bar. Shares chef Vuong, “Our global approach incorporates Old-World Spanish flavors with those of California, and masterfully prepares a variety of dishes using virtually every culinary technique that we’ve mastered at our previous concepts.” Popular selections include the Uni Risoto with truffle, Shellfish Pot, Duck Confit Milanese and Lamb Chop Frites. Enjoy and sip signature cocktails like the Vincent Vega with bourbon, china china, orgeat and bitters while enjoying vast ocean views.
Tucked behind an unmarked door is LSXO. Inspired by the restaurant group’s Little Sister brand, LSXO is a love letter of sorts to the cuisine of Vuong’s native Vietnam, with both the menu and décor of this 28-seat hideaway a bit edgier than the light and airy Bluegold. Dishes like the Foie Gras and Pho Spiced Oxtail Torchon, Octopus Terrine and Banh Canh, Vuong’ Saigon-Style Noodle Soup transcend California styles for an otherworldly culinary adventure, while traditional Southeast Asia and European furnishings set the stage for vintage objet d’art in a residential-style design. “LSXO is as if you are stepping into a colonial-style home in Southeast Asia,” states Vuong. “It’s accented by [O]ld-[W]orld European décor, but the space also feels sleek and cutting edge.”
BLUEGOLD & LSXO (located inside Bluegold)
21016 PCH, Suite D200, Huntington Beach, CA ~ DineBlueGold.com