Exploring the “chicken and egg” theme with a tony twist, Darkroom‘s Drew Adams and Zach Scherer will host a fried chicken and caviar feast, inspired by David Chang’s noted dish at Momofuku Noodle Bar.
The menu at the Santa Ana restaurant will consist of creative iterations of chicken and caviar presented family-style, including a house fried chicken with Meyer lemon ranch and Tsar Nicoulai estate caviar, mapo chicken strips, an oeuf mayo flavored like deviled eggs with caviar, braised Spigarello (an Italian heirloom of broccoli) with dashi gelee and cured egg yolk, biscuits with smoked trout roe butter and roasted strawberries, and roasted banana pudding with wafers and a sour whip.
Dinner will run $75 per guest, bookable for parties of two or more. Champagne and sparkling wine paring available for an additional price. Word to the wise: Reserve your seat sooner rather than later as the fried chicken and caviar fete is poised to sell out.
ALSO SEE: Darkroom, Orange County’s most ambitious restaurant this year, opens in Santa Ana
Opening in September 2024, Darkroom, the brainchild of chefs Zach Scherer and Drew Adams, has turned into one of Southern California’s most ambitious dining experiences. Most recently, the Santa Ana eatery received a glowing review from Los Angeles Times food critic Jenn Harris, who wrote, in part, “If you’re experiencing menu fatigue, weary of the parkerhouse rolls, gem lettuce salads and crudo at just about every ‘small plates’ restaurant in town, consider Darkroom the antidote.”
Darkroom now also hosts Chrysalis, an eight-course tasting menu with wine pairings held in a small room just off the main dining space from Thursdays through Saturdays, allowing Adams and Scherer wider breadth for creativity.
Find it: 3751 S. Harbor Blvd, suite C, Santa Ana; 657-777-3275