Charlie Palmer at Bloomingdale’s at South Coast Plaza draws its design inspiration from the naturally elegant beauty of vineyards. The textured flooring and cabinetry made from reclaimed wine barrels are set off by vintage leather chair coverings in warm, earthy tones, while filtered natural light glowingly diffused through wooden ceiling slats gives the dining room the feeling of a grape arbor. Enjoy the distinctive Bloody Mary Brunch or Happy Hour in the informal lounge, featuring a walnut bar top and communal high top wooden table, in which the natural shape of the tree dominates the finished design.
Executive Chef Seakyeong Kim, a Culinary Institute of America graduate and flagship Aureole veteran, mirrors the rustic but sophisticated design in dishes like Roasted Bone Marrow with black garlic prune pesto and grilled sourdough, and Chicken Liver Pate Sandwich with red onion fig marmalade, truffle, arugula. Charlie Palmer at Bloomingdale’s is an ultimate luxury destination.