Tabu Grill

Tabu Grill
2892 South Coast Highway
Laguna Beach, CA. 92651
Phone: 949.494.7743
Website | Map

Dinner $40
Online Reservations

Dinner $40

Course 1

“B.L.T.”
Arugula, Bacon, Tomato Foam
or
Beet Salad
Shaft Blue Cheese, Seasonal greens, Thyme Vinaigrette

Course 2

Soup
Or
Scallop
Potatoe Puree, Tangerine Beurre Blanc

Course 3

Filet Medallion
Peppercorn Crusted, Truffled Potatoes, Brandi Demi
or
Mero Seabass
Miso Marinated, Salsify, Asparagus, Soy/yuzu broth

Course 4

Flourless Chocolate Cake
Vanilla Ice Cream, Olive oil

Chef Kenny Raponi

Question: How long have you been a chef?
Answer: I have been cooking professionally for the past 6 years.

Question: How long have you been at this restaurant?
Answer: I have been at Tabu Grill for a year now. I was recently promoted to the position of chef, which was an honor considering the great reputation of the restaurant.
 
Question: Who or what inspired you to become a chef?
Answer: Well I was raised cooking with my mom and grandma. I come from an Italian background so everybody cooks. I would say my mother had the biggest influence on me, but ultimately I made the decision to become a chef and my career as a chef after I had fallen in love with the “black Sheep” industry so to speak.

Question: What do you enjoy most about your profession?
Answer:  What I love most about my profession is that everyday brings a new experience and new challenges. The fact that we chose to become chefs, we have chosen to become life long students as well. I like the fact that I can surf before work, or get to work early so I can catch the mid-day swell. I also love the fact I can come to work, play music, and converse with both my co-workers, and guests.

Question: When you’re not in the kitchen what are you doing?
Answer: When I’m not in the kitchen, which is not much, and its usually dark……… You can find me at the local bar, listening to house/electronic music. During the winter I snowboard and I surf year around.

Question: What is your most popular dish?
Answer: …… I would have to say my Ceviche, which I tend to make all the time, and the are always changing

Question: Your last meal on Earth would be??
Answer: My last meal on earth would be my mom’s pasta with homemade marinara! End of story!

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  It’s a toss up between the Miso Marinated Seabass or Scallop with Tangerine Beurre Blanc, which are both signature dishes of Tabu Grill.