Il Girasole (Costa Mesa, CA)
Il Girasole Restaurant at SOCO & The OC Mix
3321 Hyland Ave, Costa Mesa, CA 92626
657-218-9439
www.il-girasole.com
Sat 08/23/2025, 07:30p-10:35p
The last time I was at the South Coast Collection, I couldn't help but notice a new restaurant that had opened next to Butcher's House Brasserie. Named Il Girasole ("the sunflower"), the modern Italian spot immediately caught my attention, and after doing a bit of research, I decided to put it on my list of possible places to try, hence this visit.
The story here begins with Antonio Bevacqua (b. August 1980), who grew up in Tuscany, a locale known for its sunflowers, hence the name. He attained his culinary education in Italy, and after cooking in his home country, departed to work at restaurants in France and Switzerland. In 2002, he came to California to visit a friend, and decided to move here permanently the next year. He launched his front-of-the-house career in SoCal at the longstanding Antonello Ristorante, a staple of South Coast Metro dining since 1979. In November 2009, Bevacqua transitioned to a manager role at Pinot Provence (at The Westin South Coast Plaza hotel), part of Patina Restaurant Group.
Two years later, he moved over to Canaletto Ristorante Veneto (a fancier version of Il Fornaio) in Newport Beach's Fashion Island, where he stayed until January 2016. At this point, he joined forces with Sandro Nardone to launch Angelina's Pizzeria Napoletana in Irvine, which dropped in April that year. Eventually, Bevacqua decided that he wanted to open his own place, but was derailed by the pandemic. However, he later partnered up with Naveed Anwar and Mansour Jahanbin and got to work on his first solo project, leaving his post at Angelina's in August 2024. Il Girasole ended up soft-opening on December 5th last year, while its grand opening was this February 6th.
Given his culinary training, Bevacqua conceptualized the menu, but since he was more of a FOH guy by this point, hired Chef Daniel Carnero to implement it. Interestingly, Carnero had come over from none other than Taco Maria, and had previously cooked at Studio (at The Montage), Guy Savoy, Broadway by Amar Santana, and Watermarc (while going to culinary school at the Art Institute).
However, these days the menu is executed on a day-to-day basis by Chef Ralph Estrada, who joined the team just recently. A Filipino-American who grew up in OC (Bolsa Grande High School, c/o '05), he started cooking in 2004, and later received his culinary education at Orange Coast College. Early on in his career, he worked at countless spots throughout Orange County, including Charlie Palmer (at SCP), Catal (at Downtown Disney), and Red O. Later efforts included stints at Knife Pleat (at SCP), Angler (at Beverly Center), and Meteora, along with tenures at Saint & Second and SOCIAL Kitchen + Craft Bar, both under Jeffrey Boullt.
The original restaurant inhabitant of this storefront was the first location of The Iron Press, from none other than Leonard Chan. From there, it was taken over by Brian Huskey's Tackle Box, and then Paragon, which Anwar was also involved in. The room has certainly been refreshed from the Paragon days, but some of the old furnishings still remain. A fun fact: Cuong Viet Nguyen's Kei Concepts group was initially supposed to take over this space, but eventually had to pull out for reasons unknown.
Here we see tonight's menu, divvied up straightforwardly into sections for starters, pastas, and mains. In addition to the à la carte options, there was also an Australian black winter truffle menu offered at $195, plus $95 for a wine pairing. Lunch is also served here, as is brunch on weekends. Click for larger versions.
To drink, there's a pretty decent cocktail program going on as well as an Italian-leaning wine list, along with a respectable selection of spirits. Corkage is reportedly $35, limit two bottles. Click for larger versions.
Dinner commenced with a shot glass of what I believe was a tarragon infusion. Meant to serve as a sort of palate cleanser, the liquid showcased a generally herby, minty disposition, though it really should've been served more chilled.
Signora Rosa [$20.00] | Malfy Limone, Daron Calvados, Black Pepper-Pomadine, Egg White, Lemon
I was able to sample three cocktails this evening, and this first one went in a refreshing, fruity, apple-tinged direction, and displayed a welcomed citrusy zing to boot.
1: Chef Selection
Champagne Château de Bligny Grand Reserve – France
The truffle menu included three "benvenuto" bites, which were essentially amuse-bouches:
The standard amuse forcefully conveyed the woodsy, super savory qualities of (porcini?) mushroom.
Bread duties were handled by an airy homemade focaccia, accompanied by a supple-n-sour lemon butter, a particularly fruity extra virgin olive oil, and a potent roasted garlic aioli.
2: Insalata di Aragosta | Maine Lobster, Girl and Dug Farm Mix, Truffle Vinaigrette, Truffles
Lazio IGT 'Vivace', Nove Vino, 2023 Lazio
Our antipasto course brought out a delectably sweet-saline lobster tail, which was well-complemented by the headiness of the truffle without ever getting overshadowed. I also appreciated that salad on the side, which showed off a lovely horseradish-y zip. My quibble here was that I would've liked a "bouncier" consistency on the lobster.
Spanish Octopus [$34.00] | Spanish Octopus, Pewee Potatoes, Black Garlic, Romesco, Pesto Tapioca Chip
Octo arrived as tender as I was hoping for, pairing like clockwork with those hearty taters, pickle-y bits, and crunchy tapioca crackers. I also liked the romesco, but wanted the pungency of the black garlic to be toned down.
Rude [$20.00] | Hennessy VSOP, Demerara Syrup, Angostura Bitter, Lemon Bitter
At this point, I moved into the "old fashioned variations" section of the cocktail list. The use of cognac in this one appealed to me, and I enjoyed how the drink's base of sugary, almost caramel-y notes melded with all the spicier, astringent nuances present.
3: Halibut | Wild Line Caught Pacific Halibut, Cauliflower Puree, Truffles
Far Niente Chardonnay 2023 Napa Valley
The pesce course consisted of a dense, somewhat rare puck of halibut. Its brininess made sense with the earthiness of those truffle shavings, while the cauliflower helped moderate all the flavors at play.
Crudo [$28.00] | Scallops, Coconut Kafir Lime, Vinaigrette, Cilantro Oil, Crispy Ginger, Pickled Pearl Onions
Scallops came out supple and saline, combining effortlessly with the bevy of bright, astringent, acidic elements on the plate without getting overwhelmed.
4: Raviolo Mais e Tartufo | Raviolo Stuffed with Brentwood Corn, Chino Farm Egg Yolk, House Made Organic Ricotta, Truffles
Borgogno No Name, Nebbiolo, 2021 Piemonte
Time for pasta. Here, the sweetness of the corn was proudly displayed, set against a lush, runny egg and the deep, spicy flavors of black truffle. Meanwhile, a ricotta foam served as a fitting accent piece.
Duck Pappardella [$38.00] | Ribbon Pasta Stuffed with Duck Confit, Mushrooms and Ricotta Cheese, Crispy Skin
I don't think I've ever seen pappardelle in a coiled presentation like this before, but it certainly worked out. The pasta itself had the texture I was looking for, and paired swimmingly with the rich, savory, dark-toned flavors of that long-cooked duck. Mushrooms and a drizzle of aged balsamic added further facets to the dish, though I didn't get much from the advertised crispy skin.
5: Polletto Nostrano | Jidori Chicken, Truffle Mousseline, Summer Squash, Truffles
Sangiovese Sassontino 2008 Toscana
I'm generally a fan of chicken and truffle together, and that was certainly true with this next course. The bird itself ate tender and juicy, and matched up easily with that tartufo nero, all while the squash blossom provided a crucial touch of lightness.
Pirata [$18.00] | Zacapa 23, Whistlepig Maple Syrup, Walnut Bitter, Chocolate Bitter
My third cocktail was a take on a rum old fashioned, and really highlighted a plethora of rich, sugary, smoky, chocolate-y flavors, supported by notes of dark fruit and bitters.
Risotto [$42.00] | Acquerello Risotto, Diver Scallops, Asparagus
Naturally, I had to order the risotto. The rice had the texture I was seeking, and the dish's bright, asparagus-boosted flavors went well with the briny nature of those expertly-cooked scallops. My gripe here was that those squid ink crackers really should've been crunchier than they actually were.
6: Bistecca Severini | Grass Fed Prime New York, Severini Sauce, Truffles
Cabernet Sauvignon Prince Vineyard 'Hillcroft' 2017 Sata Helena, Napa
The second carne course featured a beautifully cooked cut of strip steak, which was just what I wanted in terms of taste, texture, and temperature. The beef didn't even need the truffle, but was indeed improved by it, while that multi-colored sauce (saffron, spinach, cauliflower) added a further layer of intrigue.
King Salmon [$52.00] | Wild Line Caught King Salmon, Velouté, Snap Peas, Cauliflower, Chive Oil
The salmon had that crispy skin I'm always a fan of, though I would've preferred a rarer cook and more aggressive seasoning. Nevertheless, the fish was still enjoyable, and I quite appreciated how it paired with the various veggies, with the velouté serving to tie everything together.
7: Panna Cotta al Tartufo | Madagascar Vanilla Pannacotta, Wafer, Mascarpone, Truffle
Amaro Nonino, Friuli Italy
Dolci comprised a pretty great rendition of panna cotta, which fused the sweet, fragrant nature of vanilla with truffle in expert fashion. Nice crunch from those wafer bits, too.
Finally, tonight's "piccola pasticceria" included the restaurant's trademark lemon-ricotta cookie.
A few missteps aside, I was pretty content with dinner tonight, and I'm glad I made the effort to check this place out. I do appreciate how Bevacqua and his team are trying to do something a bit different from the norm, infusing their version of Italian cooking with some nontraditional touches and perhaps a modicum of Southern California sensibility. Meanwhile, I had no misgivings about the service, either. Overall, I'm glad to have Il Girasole around as a new dining option in the area--a welcomed addition to Orange County's Italian cuisine scene to be sure.
3321 Hyland Ave, Costa Mesa, CA 92626
657-218-9439
www.il-girasole.com
Sat 08/23/2025, 07:30p-10:35p
The last time I was at the South Coast Collection, I couldn't help but notice a new restaurant that had opened next to Butcher's House Brasserie. Named Il Girasole ("the sunflower"), the modern Italian spot immediately caught my attention, and after doing a bit of research, I decided to put it on my list of possible places to try, hence this visit.
The story here begins with Antonio Bevacqua (b. August 1980), who grew up in Tuscany, a locale known for its sunflowers, hence the name. He attained his culinary education in Italy, and after cooking in his home country, departed to work at restaurants in France and Switzerland. In 2002, he came to California to visit a friend, and decided to move here permanently the next year. He launched his front-of-the-house career in SoCal at the longstanding Antonello Ristorante, a staple of South Coast Metro dining since 1979. In November 2009, Bevacqua transitioned to a manager role at Pinot Provence (at The Westin South Coast Plaza hotel), part of Patina Restaurant Group.
Two years later, he moved over to Canaletto Ristorante Veneto (a fancier version of Il Fornaio) in Newport Beach's Fashion Island, where he stayed until January 2016. At this point, he joined forces with Sandro Nardone to launch Angelina's Pizzeria Napoletana in Irvine, which dropped in April that year. Eventually, Bevacqua decided that he wanted to open his own place, but was derailed by the pandemic. However, he later partnered up with Naveed Anwar and Mansour Jahanbin and got to work on his first solo project, leaving his post at Angelina's in August 2024. Il Girasole ended up soft-opening on December 5th last year, while its grand opening was this February 6th.
Given his culinary training, Bevacqua conceptualized the menu, but since he was more of a FOH guy by this point, hired Chef Daniel Carnero to implement it. Interestingly, Carnero had come over from none other than Taco Maria, and had previously cooked at Studio (at The Montage), Guy Savoy, Broadway by Amar Santana, and Watermarc (while going to culinary school at the Art Institute).
However, these days the menu is executed on a day-to-day basis by Chef Ralph Estrada, who joined the team just recently. A Filipino-American who grew up in OC (Bolsa Grande High School, c/o '05), he started cooking in 2004, and later received his culinary education at Orange Coast College. Early on in his career, he worked at countless spots throughout Orange County, including Charlie Palmer (at SCP), Catal (at Downtown Disney), and Red O. Later efforts included stints at Knife Pleat (at SCP), Angler (at Beverly Center), and Meteora, along with tenures at Saint & Second and SOCIAL Kitchen + Craft Bar, both under Jeffrey Boullt.
The original restaurant inhabitant of this storefront was the first location of The Iron Press, from none other than Leonard Chan. From there, it was taken over by Brian Huskey's Tackle Box, and then Paragon, which Anwar was also involved in. The room has certainly been refreshed from the Paragon days, but some of the old furnishings still remain. A fun fact: Cuong Viet Nguyen's Kei Concepts group was initially supposed to take over this space, but eventually had to pull out for reasons unknown.
Here we see tonight's menu, divvied up straightforwardly into sections for starters, pastas, and mains. In addition to the à la carte options, there was also an Australian black winter truffle menu offered at $195, plus $95 for a wine pairing. Lunch is also served here, as is brunch on weekends. Click for larger versions.
To drink, there's a pretty decent cocktail program going on as well as an Italian-leaning wine list, along with a respectable selection of spirits. Corkage is reportedly $35, limit two bottles. Click for larger versions.
Dinner commenced with a shot glass of what I believe was a tarragon infusion. Meant to serve as a sort of palate cleanser, the liquid showcased a generally herby, minty disposition, though it really should've been served more chilled.
Signora Rosa [$20.00] | Malfy Limone, Daron Calvados, Black Pepper-Pomadine, Egg White, Lemon
I was able to sample three cocktails this evening, and this first one went in a refreshing, fruity, apple-tinged direction, and displayed a welcomed citrusy zing to boot.
1: Chef Selection
Champagne Château de Bligny Grand Reserve – France
The truffle menu included three "benvenuto" bites, which were essentially amuse-bouches:
- I began with the mortadella, which did a great job playing the saltiness of the cured pork against both the musk of black truffle and the sweetness of that gritty polenta cake.
- Next up was a lobster(?) croquette, which demonstrated a sweetness that meshed nicely with that tangy sauce and the kick of caviar. Nice texture on that fried exterior, too.
- Finally, there was an espresso cup filled with silky cauliflower purée, its mildly vegetal flavors marrying quite seamlessly with the much more potent punch of truffle
The standard amuse forcefully conveyed the woodsy, super savory qualities of (porcini?) mushroom.
Bread duties were handled by an airy homemade focaccia, accompanied by a supple-n-sour lemon butter, a particularly fruity extra virgin olive oil, and a potent roasted garlic aioli.
2: Insalata di Aragosta | Maine Lobster, Girl and Dug Farm Mix, Truffle Vinaigrette, Truffles
Lazio IGT 'Vivace', Nove Vino, 2023 Lazio
Our antipasto course brought out a delectably sweet-saline lobster tail, which was well-complemented by the headiness of the truffle without ever getting overshadowed. I also appreciated that salad on the side, which showed off a lovely horseradish-y zip. My quibble here was that I would've liked a "bouncier" consistency on the lobster.
Spanish Octopus [$34.00] | Spanish Octopus, Pewee Potatoes, Black Garlic, Romesco, Pesto Tapioca Chip
Octo arrived as tender as I was hoping for, pairing like clockwork with those hearty taters, pickle-y bits, and crunchy tapioca crackers. I also liked the romesco, but wanted the pungency of the black garlic to be toned down.
Rude [$20.00] | Hennessy VSOP, Demerara Syrup, Angostura Bitter, Lemon Bitter
At this point, I moved into the "old fashioned variations" section of the cocktail list. The use of cognac in this one appealed to me, and I enjoyed how the drink's base of sugary, almost caramel-y notes melded with all the spicier, astringent nuances present.
3: Halibut | Wild Line Caught Pacific Halibut, Cauliflower Puree, Truffles
Far Niente Chardonnay 2023 Napa Valley
The pesce course consisted of a dense, somewhat rare puck of halibut. Its brininess made sense with the earthiness of those truffle shavings, while the cauliflower helped moderate all the flavors at play.
Crudo [$28.00] | Scallops, Coconut Kafir Lime, Vinaigrette, Cilantro Oil, Crispy Ginger, Pickled Pearl Onions
Scallops came out supple and saline, combining effortlessly with the bevy of bright, astringent, acidic elements on the plate without getting overwhelmed.
4: Raviolo Mais e Tartufo | Raviolo Stuffed with Brentwood Corn, Chino Farm Egg Yolk, House Made Organic Ricotta, Truffles
Borgogno No Name, Nebbiolo, 2021 Piemonte
Time for pasta. Here, the sweetness of the corn was proudly displayed, set against a lush, runny egg and the deep, spicy flavors of black truffle. Meanwhile, a ricotta foam served as a fitting accent piece.
Duck Pappardella [$38.00] | Ribbon Pasta Stuffed with Duck Confit, Mushrooms and Ricotta Cheese, Crispy Skin
I don't think I've ever seen pappardelle in a coiled presentation like this before, but it certainly worked out. The pasta itself had the texture I was looking for, and paired swimmingly with the rich, savory, dark-toned flavors of that long-cooked duck. Mushrooms and a drizzle of aged balsamic added further facets to the dish, though I didn't get much from the advertised crispy skin.
5: Polletto Nostrano | Jidori Chicken, Truffle Mousseline, Summer Squash, Truffles
Sangiovese Sassontino 2008 Toscana
I'm generally a fan of chicken and truffle together, and that was certainly true with this next course. The bird itself ate tender and juicy, and matched up easily with that tartufo nero, all while the squash blossom provided a crucial touch of lightness.
Pirata [$18.00] | Zacapa 23, Whistlepig Maple Syrup, Walnut Bitter, Chocolate Bitter
My third cocktail was a take on a rum old fashioned, and really highlighted a plethora of rich, sugary, smoky, chocolate-y flavors, supported by notes of dark fruit and bitters.
Risotto [$42.00] | Acquerello Risotto, Diver Scallops, Asparagus
Naturally, I had to order the risotto. The rice had the texture I was seeking, and the dish's bright, asparagus-boosted flavors went well with the briny nature of those expertly-cooked scallops. My gripe here was that those squid ink crackers really should've been crunchier than they actually were.
6: Bistecca Severini | Grass Fed Prime New York, Severini Sauce, Truffles
Cabernet Sauvignon Prince Vineyard 'Hillcroft' 2017 Sata Helena, Napa
The second carne course featured a beautifully cooked cut of strip steak, which was just what I wanted in terms of taste, texture, and temperature. The beef didn't even need the truffle, but was indeed improved by it, while that multi-colored sauce (saffron, spinach, cauliflower) added a further layer of intrigue.
King Salmon [$52.00] | Wild Line Caught King Salmon, Velouté, Snap Peas, Cauliflower, Chive Oil
The salmon had that crispy skin I'm always a fan of, though I would've preferred a rarer cook and more aggressive seasoning. Nevertheless, the fish was still enjoyable, and I quite appreciated how it paired with the various veggies, with the velouté serving to tie everything together.
7: Panna Cotta al Tartufo | Madagascar Vanilla Pannacotta, Wafer, Mascarpone, Truffle
Amaro Nonino, Friuli Italy
Dolci comprised a pretty great rendition of panna cotta, which fused the sweet, fragrant nature of vanilla with truffle in expert fashion. Nice crunch from those wafer bits, too.
Finally, tonight's "piccola pasticceria" included the restaurant's trademark lemon-ricotta cookie.
A few missteps aside, I was pretty content with dinner tonight, and I'm glad I made the effort to check this place out. I do appreciate how Bevacqua and his team are trying to do something a bit different from the norm, infusing their version of Italian cooking with some nontraditional touches and perhaps a modicum of Southern California sensibility. Meanwhile, I had no misgivings about the service, either. Overall, I'm glad to have Il Girasole around as a new dining option in the area--a welcomed addition to Orange County's Italian cuisine scene to be sure.
posted by kevinEats at
7:30 PM
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