orange County Restaurant Week
(Choose 1 from each section)
Half Scoop Ahi Poke
Served with wonton chips
THAI Glazed Calamari
Carrot, bean sprouts, peanuts and cilantro
garlic-anchovy dressing, parmesan, croutons
Cup of Clam Chowder
Mac Nut Mahi Mahi
OR 6oz Filet Mignon
Mashed potatoes, sautéed spinach, mushrooms, stout demi glace
Any Draft Beer
Chef Craig Connole
Question: How long have you been a chef?
Answer: I have been cooking professionally for 32yrs. I don't really know at what point I became a Chef.
Question: How long have you been at this restaurant?
Answer: I have been working as the Corporate Executive Chef for K’ya Bistro Bar and The Rooftop Lounge for over 7 years in Laguna Beach, 5 years as Corporate Executive Chef at Hotel Menage’s K’ya Street Fare in Anaheim, and 2 years as Corporate Executive Chef and Co-owner at House of BIG FISH And Ice Cold Beer in Laguna Beach.
Question: Who or what inspired you to become a chef?
Answer: I started working at Gina's pizza in Corona del Mar when I was 15yrs old to make some money for a car. Cooking ended up being more fun than work so I just kept doing it.
Question: What do you enjoy most about your profession?
Answer: The satisfaction of hard work paying off when things are going well.
Question: When you’re not in the kitchen what are you doing?
Answer: Enjoying the spoils of living at the beach and being with family.
Question: What is your most popular dish?
Answer: K’ya Bistro and K’ya Street Fares Hibachi Salmon with coconut curry sauce.
Question: Your last meal on Earth would be?
Answer: The Chefs tasting menu at the French Laundry.
Question: What's your favorite item on the Restaurant Week Menu?
Answer: K’ya Bistro Bars Lobster & Mushroom Risotto, House of BIG FISH And Ice Cold Beer’s Macadamia Nut Crusted Mahi Mahi with guava butter sauce, The Rooftop Lounge Braised Beef Short Rib with spinach, mushroom and onion polenta, and K’ya Street Fare’s Berry Bread Pudding with Vanilla ice cream and Bourbon sauce.