Trellis & Tide Kitchen & Bar
In the vibrant heart of Orange County, a culinary revolution is taking place at the Hilton Irvine/Orange County Airport. The hotel has recently reimagined its dining experience, unveiling Trellis & Tide Kitchen & Bar, an all-day gathering place that captures the essence of California’s coastal bounty. Nestled between the bustling airport and the serene beauty of Irvine, this rebranded restaurant invites guests to explore a menu that celebrates seasonal ingredients and local flavors.
Meet Executive Chef Leonel De Leon
At the helm of Trellis & Tide is Executive Chef Leonel De Leon, a culinary visionary whose passion for creating inviting dining experiences shines through every dish. Since joining the Hilton team last year, Chef De Leon has focused on crafting a menu that evolves with the seasons, sourcing fresh ingredients from local farms and emphasizing the diverse flavors of Southern California.
Chef De Leon states, “My goal has been to create a restaurant that feels genuinely inviting and aligned with the way people enjoy dining today. The menus are rooted in seasonality and comfort but always leave room for creativity.” This philosophy not only resonates with the local community but also attracts visitors seeking a taste of authentic California cuisine.
A Culinary Journey Through the Day
Trellis & Tide’s menu is designed to cater to every guest’s needs throughout the day, from breakfast to dinner. Here’s a closer look at what you can expect:
Breakfast: Nourishing and Fresh
- Stone-ground oats topped with seasonal fruit
- Straus Farms organic yogurt with house-made granola
- Avocado toast with poached eggs
- Chilaquiles
- Smoked salmon toast
- Buttermilk pancakes
The breakfast offerings lean heavily on fresh and nourishing options, ensuring guests start their day on the right foot. For those looking for more variety, a full breakfast buffet and made-to-order pressed juices are also available.
Lunch and Dinner: A California Coastal Experience
As the sun rises higher in the sky, the menu transitions seamlessly into lunch and dinner. The focus is on approachable California cuisine, perfect for sharing or enjoying solo:
- Burrata flatbread with roasted tomatoes and basil
- Market bowls layered with grains and roasted vegetables
- Ahi bowls and local yellowtail fish tacos
- Crispy buttermilk chicken sandwich finished with hot honey
- 12-ounce prime hanger steak served with chimichurri and frites
- Vegetable-driven plates like cauliflower steak with beluga lentils
This diverse menu reflects Chef De Leon’s commitment to produce-focused dishes that highlight the best of what the region has to offer.
A Vibrant Bar Experience
The heart of Trellis & Tide is undoubtedly its bar, designed as a natural gathering place that energizes the restaurant. Guests can enjoy a thoughtfully curated selection of local beers, wines, and spirit-free options. The bar is not just a place to enjoy a drink; it’s where memorable dining experiences begin and end.
Open to the kitchen and seamlessly connected to the courtyard lounge and pool area, the bar encourages guests to move effortlessly between indoor and outdoor settings, embodying the relaxed, coastal lifestyle of Southern California.
Reserve Your Experience
Whether you’re a local resident or a traveler passing through, Trellis & Tide Kitchen & Bar promises a dining experience that feels like home. With its inviting atmosphere, seasonal menu, and emphasis on community, this restaurant is set to become a staple in Irvine’s culinary landscape.
For more information or to make reservations, visit the Hilton Irvine’s website or call +1-949-678-4166. Don’t miss the chance to experience the best of California coastal cuisine!
Join the Conversation!
What are you most excited to try at Trellis & Tide? Share your thoughts in the comments below! And if you’re looking for more insights into the food and beverage industry, check out our articles on Creating a Successful Menu and Trends in Hospitality for 2024.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Flora, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
