Paséa Hotel & Spa – the Huntington Beach, California-based Meritage Collection hotel celebrated for its oceanfront culinary offerings – announces a
complete revamp of its food and beverage program, slated to be unveiled this spring. The hotel’s dining venues will undergo a $5 million renovation, opening a brand-new restaurant concept on the ground floor where Tanner’s Restaurant currently sits. Paséa welcomes Director of Food & Beverage Vincent Savignano to help lead the transformation, including menu creation and sense of place across the property.
In anticipation of the renovation, Tanner’s Restaurant will close on October 30, 2023. The hotel is launching a pop-up concept in the interim: The Study Kitchen + Bar, which will feature an indoor dining room, bar and ocean-view veranda set between the lobby and the Ninth Island Pool, plus intimate dining options in the hotel’s private poolside cabanas. Guests and locals alike will enjoy breakfast, lunch, dinner and drinks.
Set to debut in spring 2024, Paséa’s new restaurant concept to replace Tanner’s will center around California coastal cuisine, with a scratch kitchen and a chef-driven menu abundant with seafood, 12 premier beef cuts and hand-selected, seasonal ingredients. The full indoor-outdoor restaurant will feature a brightened sea-inspired color palette with an open-air setting and exposed interior kitchen. Immersive dining experiences will set the stage for memorable meals.
“Tanner’s has been an institution among the Huntington Beach community for years and these forthcoming changes will take the culinary experience at Paséa Hotel & Spa to the next level,” says Paul Maddison, General Manager at Paséa Hotel & Spa. “The hotel’s new restaurant will be a destination in and of itself, serving as a favorite gathering space for hotel guests, locals and other Orange County visitors.”
The renovations and new concept will be under the purview of Pasèa’s new Director of Food & Beverage Vincent Savignano. Before joining Pasèa, Savignano oversaw the entire food and beverage operation at Estancia La Jolla Hotel & Spa as Director of Food and Beverage, following his three-year term as the hotel’s Executive Chef.
