Local Chefs Open Pizza Place with East Coast West Coast Vibe

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The prosciutto, arugula pie at Parallel Pizzeria.
The prosciutto, arugula pie at Parallel Pizzeria.


Chef Ryan Adams, owner/chef of Three Seventy Common Kitchen+Drink in Laguna Beach, and musician turned chef James Nunn, have opened Parallel Pizzeria at 34255 Pacific Coast Hwy. in Dana Point. The 80-seat venue, open daily, offers casual, quick counter service and specializes in pies baked in a wood stone pizza oven. The thin-crusted, crispy pies include the Red or White pie with mozzarella, garlic and olive oil, the Killer Dana with Italian chicken sausage, sweet cherry peppers, garlic, parmesan and cilantro pesto, the  Mashed Potato Pie and a Clam Pie reminiscent of old-school pasta with clam sauce. Pies with a gluten free cauliflower crust are also available. Salads and sandwiches round out the menu. Fourteen beers and four wines are on tap and popular arcade games add a fun factor.



Special Dishes for Dad’s Day

Executive Chef Craig Strong will be serving up grilled hangar steak, Iberian pork shoulder, swordfish steaks, scallops and more for brunch on Sunday, June 17 from 10 a.m. to 3 p.m. at Studio restaurant at the Montage. Old-fashioned fun includes live entertainment and lawn games such as corn hole and horseshoes. $160 per adult includes a bottle of Veuve Clicquot Yellow Label for every two adult guests; $50 per child not including tax and gratuities. For reservations, call 949-715-6420.

At Selanne Steak Tavern, 1464 S. Coast Hwy., Chef Joshua Severson will serve a Sunday brunch June 17, from 11 a.m. to 2 p.m. Enjoy chicken and waffles with bourbon syrup, bananas foster French toast, cured salmon scramble or Selanne’s benedict with Nueske’s ham, poached egg, avocado, tomato marmalade, house hollandaise and croissant. Burgers salads, shrimp & king crab cocktail and scarlet beet ravioli are also on the menu. Dine al fresco on the veranda or upstairs on the patio with indoor seating available in the cozy tavern and wine bar.

A la carte pricing. For reservations, call 949-715-9881.



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