Chef Leo Bongarra, the recent star of the immensely popular newbie eatery, Tango, left that establishment in a severed association three weeks ago and I’ve JUST been given the OK to talk officially about what he’s doing next!
Our internationally acclaimed Chef Leo has moved right around the corner and, with new partners, is taking over the much larger Breeze and Brews establishment at 237 Ocean Avenue - it’s the actual working brewery next to locals favorite, Sushi Laguna.
As to the dissolved Tango partnership, Leo says, “When something breaks … it breaks. There’s no point in going around and around about it. We all have better lives to lead the next day.”
Well said, my friend.
New Restaurant’s Planned Opening: Second Week of June
The yet-to-be-named restaurant is already having a Spa Week - Leo’s crews are already in there doing their magic … but don’t be lining up at the door just yet unless you want to catch the very last bands at what will soon be the former Breeze and Brews this weekend..
Opening day for Chef Leo’s new concept is set for the second week of June with a few days of invite-only soft open days leading up to that banner day.
If you want to be hired there, wait a week from now and let’s see what the Chef has to say then. I’ll let you know here, too.
More “elbow room” and more time to roost
The last time I was in Tango with Chef Leo in the house, I was there with my dear friend, Ruben Flores of Laguna Nursery, and we had a fabulous time. I sent Chef a text afterwards that said, “Awesome food and atmosphere once again. You’ve just got two problems … you’ve already outgrown your restaurant and no one wants to leave their seats!”
Happily, both of those issues aren’t following Chef to his new location … although his new place will likely be just as packed and buzzing once that opening day is past.
For starters, this restaurant space is three times the size of his former restaurant – nearly 100 seats including the patio – WITH an actual full kitchen. If you’ll remember from my initial posts about his former restaurant, Chef Leo was limited to a couple of ovens and a stove burner and … like … a tiny butane torch in a “kitchen” that wasn’t more than about 8 feet square. And he did ALL his cooking there!
Now, our Chef is going to have some ELBOW ROOM and when he talks about it, he’s grinning ear to ear.
Nightclub will give up the ghost to swank and smooth late night lounge
The restaurant’s owner, Alex Park, has both a brewing license and a nightclub permit that allows the restaurant to stay open well after midnight. While Chef Leo won’t be opening up a nightclub again, he does plan to introduce a suave, swank and inviting late night lounge … which I really can’t talk about yet but the details are definitely worth hanging on for future posts.
I’m also not allowed to talk about the great food fare he already has planned BUT Chef’s shown me the initial menu and it is quite an eclectic surprise. Chef Leo is calling this an “international bistro” that he’s fashioning after the more European style he loves - what he calls “actual interaction” with the guests.
Now you may think, “International Bistro” sounds expensive. Not necessarily so. As Chef Leo told me, “You can put Laguna Beach back on the map for amazing culinary without emptying people’s pockets.”
“This is going to be a combination of all you need - great service and yummy food,” he said. “It’s a good formula.”
Good formula, indeed. SOOO looking forward to this new rendition and so very pleased that Chef Leo continues to make Laguna Beach his culinary home.
Get the VIP Insider’s Track on This News & More
If you want the VIP insider’s track on Chef Leo’s new concept making its way to reality … consider a low-priced paid subscription here at Best of Laguna Beach - it’s just $11 a month - and you’ll get all the FIRST details and pix as my VIP subscriber, which includes …
Details on the menu and food photos …
Exactly WHO is going to be brewing the private label brews there (hint: You already know this establishment well)
What that late night lounge is going to grow up to be …
And even a chance to eat there during the soft open days …
Thanks, and I look forward to sharing more information soon. And congratulations, again, to Chef Leon Bongarra!
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