Memphis at the Santora

Memphis at the Santora
201 N Broadway
Santa Ana, CA 92701
Phone: 714.564.1064 
Website | Map

Lunch $15 / Dinner $30

Online Reservations

Lunch  $15

first:

roasted beet salad
goat cheese, hazelnuts, arugula, roasted garlic vinaigrette

or

chicken & shrimp gumbo
okra, chicken andouille sausage, steamed rice

or

house cured salmon
blue corn pancakes, watercress, honey mustard

next:

fried oyster po’ boy
kale & radicchio slaw, jalapeño tartar sauce, barbecued waffle fries

or

paso prime grass fed burger
arugula, roasted mushrooms, gruyere, whole grain mustard aïoli

or

the muffuletta
dry salami, pit ham, mortadella, provolone, tomato-olive salad, sesame ciabatta

last:

belgian waffle
nutella, caramelized banana, marshmallow, pecan-whiskey sauce

or

glass of house red or white to accompany your meal

Dinner  $30

first:

barbecued duck quesadilla
black-eyed pea salad, avocado crema

or

house cured salmon
blue corn pancakes, watercress, honey mustard

or

coriander crusted ahi
citrus salad, pomegranate, fennel, orange-ginger vinaigrette

next:

braised natural short rib
goat cheese-potato purée, market carrots, flash fried spinach

or

barbecued shrimp & grits
smoked ham, red eye gravy, pickled okra salad

or

1/2 roasted, mary’s free range chicken
cheddar biscuits, collard greens, mushroom fricassé

last:

belgian waffle
nutella, caramelized banana, marshmallow, pecan-whiskey sauce

or

glass of house red or white to accompany your meal

Chef Diego Velasco

Question: How long have you been a chef?
Answer: My cooking career began when I was 19, so just over 20 years now.

Question: How long have you been at this restaurant?
Answer: My business partner Dan Bradley and I co-founded the Memphis Group with our first Memphis Cafe in Costa Mesa which opened in August of 1995

Question: Who or what inspired you to become a chef?
Answer: I was going to Cal State Fullerton for my MBA and working at a financial planning firm right out of high school.  I grew up near Los Angeles and had many opportunities to explore the exploding food scene there in the late 80s.  A time when Spago was in its prime, Patina and Citrus were on Melrose and a mentor, John Sedlar's restaurants were thriving.  It was the combination of those experiences and the experiences with food I had growing up as a child that made me realize I can make a career out of the things I enjoyed being around so much - food and the kitchen.

Question: What do you enjoy most about your profession?
Answer: I really enjoy the social aspect of the restaurant world.  All the individual pieces such as the food, bar, music, ambiance, coming together for the common purpose of bringing people together.  Making that first time customer part of the family along with our long time regulars, owners, management and staff.  It is a wonderful, extended family environment and it brings great joy to nurture those relationships the way only we know how.

Question: When you’re not in the kitchen what are you doing?
Answer: At work, I also take on a lot of the financial responsibilities as well as oversee the wine list.  Away from work, I have a few hobbies including playing the drums, learning the guitar, get in a few personal training sessions and yoga a couple times a week, going to Hollingshead for a beer, sandwich and a crossword puzzle and of course, getting out with my wife and two daughters.

Question: What is your most popular dish?
Answer: Our most popular dishes are some of our Southern staples which have been on the menu forever.  It fluctuates between our Southern Meatloaf and our Buttermilk Fried Chicken.  Of course people, especially regulars, appreciate our seasonal specials and other menu supplements as a break from the norm but new customers and long time regulars really enjoy the basics because I feel we do them really well.

Question: Your last meal on Earth would be??
Answer: It's a toss up, will probably depend on the circumstances, but it would be between an In-N-Out double double combo or a nice, large, lobster placed live, directly on mesquite charcoal with lemon and drawn butter.