RAYA at The Ritz-Carlton, Laguna Niguel
By Michael Hepworth
Raya Restaurant at the Ritz Carlton Hotel in Laguna Niguel is a creation of superstar chef Richard Sandoval, a Latin version of Gordon Ramsay. With chef de cuisine Greg Howe cooking every night under Sandoval’s tutelage, Raya is a breath of fresh air, and although it has only been open since May, the response has been terrific and it is a superb dining experience. Although you probably will go home with just a few dollars left in your wallet or purse if you bring a couple of hundred dollars to the dinner and have a few drinks, it will be an unforgettable meal.
As in the previous incarnation in the space, tables are nicely spaced apart allowing for reasonable conversation, although the night I was there a rather loud corporate group slightly hampered the mellow flow of the meal and the evening.
The beautiful setting of the restaurant helps especially before sundown, and the service is impeccable with squadrons of black shirted servers scurrying around like dervishes. The menu will change seasonally, which means no more Sweet Corn Soup ($16) for a few months, which is being replaced by pumpkin soup. Another permanent menu item on the appetizer list are the Lobster Tacos ($18) that are served in the bar area as well as the restaurant. Also recommended is the Mushroom Huarache ($14), a Mexican style pizza served on a corn masa flatbread with roasted wild mushrooms, black bean puree, goat cheese and truffle oil.
Choosing the right entrée turned out to be a tough choice, but after much thought I think I made the right decision by choosing the Sautéed Prawns ($35), generous size crustaceans in a tomato-olive sauce with fufu, which is a sweet plantain mash that worked really well with the prawns. Throw in a pickled poblano and you have a top class selection. Miso black cod ($29) seemed to be a popular choice with the other diners on my table probably because of the kabayaki sauce giving it a nice edge.
Surprisingly however, top seller at Raya is the Roasted Pacific Halibut ($30) served with truffled boniata, roasted corn salsa, chive oil and crispy jalapenos. Another mover is the Braised Short Ribs ($30) that are braised for 24 hours, and are wagyu beef sourced from Snake River Farms. The vintage New York Sirloin ($40) also seemed to be a very popular menu item with the waiter, and the side items on this plate tended to be highly creative such as the Alaskan king crab potato puree and the black truffle chimichurri.
Desserts include Chocolate Tart, Rice Pudding Brulee, Yuzu Citrus Cake and Lemongrass Panna Cotta. Best to try the combination trio sampler ($14) of lemongrass, chocolate tart and the combination of assorted churros in a cajeta sauce.
1 Ritz Carlton Drive
Dana Point, CA 92629
949-240-2000
www.ritzcarlton.com
Raya Restaurant at the Ritz Carlton Hotel in Laguna Niguel is a creation of superstar chef Richard Sandoval, a Latin version of Gordon Ramsay. With chef de cuisine Greg Howe cooking every night under Sandoval’s tutelage, Raya is a breath of fresh air, and although it has only been open since May, the response has been terrific and it is a superb dining experience. Although you probably will go home with just a few dollars left in your wallet or purse if you bring a couple of hundred dollars to the dinner and have a few drinks, it will be an unforgettable meal.
As in the previous incarnation in the space, tables are nicely spaced apart allowing for reasonable conversation, although the night I was there a rather loud corporate group slightly hampered the mellow flow of the meal and the evening.
The beautiful setting of the restaurant helps especially before sundown, and the service is impeccable with squadrons of black shirted servers scurrying around like dervishes. The menu will change seasonally, which means no more Sweet Corn Soup ($16) for a few months, which is being replaced by pumpkin soup. Another permanent menu item on the appetizer list are the Lobster Tacos ($18) that are served in the bar area as well as the restaurant. Also recommended is the Mushroom Huarache ($14), a Mexican style pizza served on a corn masa flatbread with roasted wild mushrooms, black bean puree, goat cheese and truffle oil.
Choosing the right entrée turned out to be a tough choice, but after much thought I think I made the right decision by choosing the Sautéed Prawns ($35), generous size crustaceans in a tomato-olive sauce with fufu, which is a sweet plantain mash that worked really well with the prawns. Throw in a pickled poblano and you have a top class selection. Miso black cod ($29) seemed to be a popular choice with the other diners on my table probably because of the kabayaki sauce giving it a nice edge.
Surprisingly however, top seller at Raya is the Roasted Pacific Halibut ($30) served with truffled boniata, roasted corn salsa, chive oil and crispy jalapenos. Another mover is the Braised Short Ribs ($30) that are braised for 24 hours, and are wagyu beef sourced from Snake River Farms. The vintage New York Sirloin ($40) also seemed to be a very popular menu item with the waiter, and the side items on this plate tended to be highly creative such as the Alaskan king crab potato puree and the black truffle chimichurri.
Desserts include Chocolate Tart, Rice Pudding Brulee, Yuzu Citrus Cake and Lemongrass Panna Cotta. Best to try the combination trio sampler ($14) of lemongrass, chocolate tart and the combination of assorted churros in a cajeta sauce.
1 Ritz Carlton Drive
Dana Point, CA 92629
949-240-2000
www.ritzcarlton.com
