Experience Land, Sea and Libations at This Stunning Waterfront Venue
With a clear view of the sun dipping below the horizon, a golden hue casts over the ocean, along with a table of Parker House Rolls, seared scallops and a few glasses of craft cocktails in front of us—leaving us full and certain that we’ve found the newest star of Orange County’s culinary scene. Lōrea, Huntington Beach’s Newest Restaurant at Paséa Hotel & Spa
Tucked within Huntington Beach’s Paséa Hotel & Spa, Lōrea emerged in early May with its fresh interpretations and creative twists on California coastal-inspired dining, promising an experience that will have hotel guests and local visitors coming back for more. After a $5 million transformation, Paséa Hotel & Spa has redefined its food and beverage offerings, unveiling the new restaurant alongside the revamped rooftop bar, now called Treehouse on PCH.
Before the renovation, we frequented Tanner’s Restaurant along with Tanner’s Treehouse, and we were amazed by what the Paséa team had accomplished with this refresh. Upon entering Lōrea, we were enveloped in a light, breezy ambiance that pays homage to the beautiful neighboring coastline, thanks to OC-based Hatch Design Group, who worked with the restaurant’s surroundings to create an open-air space that seamlessly blends indoor sophistication with natural outdoor beauty.
Walnut dining tables, a gorgeous, hand-painted community table by local artist Chris Trisnan, and an impressive 77-foot stone bar set the stage for a dining experience that’s as elegant as it is inviting. The restaurant’s alfresco setting offers a calm and relaxed juxtaposition to the lively, open-concept kitchen that offers guests a glimpse of the action.
While the decor and ambiance are genuinely stunning, one of our favorite features of this Huntington Beach restaurant is the clear view of the ocean, which can be enjoyed from virtually any table, whether seated inside or out. Even Treehouse on PCH feels more elevated—the seating is now a bit lower, and the higher seating is situated alongside the edges of the space, resulting in a much more open, unobstructed view of the water.
Helmed by Chef de Cuisine Stefan Pierce and Executive Chef Scott Rackliff, Lōrea is a testament to “land, sea and libations,” a concept that permeated every aspect of our dining experience.
“We’re using ingredients that we can get from the land,” Chef Rackliff says. “Here in California, we have some of the best produce in the country. We have the ocean right here too, so, of course, we offer fresh seafood—and amazing craft cocktails.”
