Orange Hill (Orange, CA)
Orange Hill Restaurant
6410 E Chapman Ave, Orange, CA 92869
714-997-1109
www.theorangehillrestaurant.com
Sun 10/26/2025, 05:55p-10:20p
I recently made my way to Orange Hill, one of those longstanding Orange County eateries that I've known about for decades, but never visited. Famous for its panoramic views, the hilltop restaurant debuted all the way back in September 1972, and is part of Specialty Restaurants group, a Costa Mesa-based company that actually traces its roots to David Tallichet's 1958 opening of The Reef in Long Beach. Heading up the kitchen here is Executive Chef Greg Byma, while General Manager duties are handled by Aogu Tamanaha.
About the Chef: Gregory Byma was born in February 1977 and hails from the Inland Empire, Redlands specifically. After graduating from Redlands High School, he actually worked in the construction industry before realizing that he wanted to pursue a culinary career. He thus enrolled at The Art Institute of California – Orange County in 2001 and attained his associate degree the following year. During his tenure at the AI, Byma began working at Ralph Brennan's Jazz Kitchen in Anaheim's Downtown Disney District, and continued cooking there after achieving his AAS.
He left in 2005 for a position at the nearby House of Blues, and also assisted in reopening efforts for the House of Blues location in New Orleans following Hurricane Katrina. In 2009, he returned to Ralph Brennan's, this time as executive sous, and remained until the end of February 2020. From there, Byma transitioned to a position at Orange Hill, initially under Exec Chef Eric Mickle, but was officially promoted to EC himself in April 2021. He's since expanded his role to Regional Executive Chef for Specialty Restaurants, and thus works with other properties in the company's portfolio as well.
The entry area is rather involved, and entails water features, koi, and plenty of vegetation.
You might want to arrive early in order to catch the sunset from Orange Hill's patio.
If you do arrive early, you'll like need to wait at the bar until your table's ready.
Since you might be killing substantial time at the bar, drinks and appetizers may be called for. In terms of beverages, the cocktail list is actually quite a bit more interesting than expected. The same can't be said for the wine list, which is rather ho-hum and sorely lacking in aged bottles, which is especially unfortunate given that this place has been around for over 50 years (that's a lot of time to build up a cellar). Corkage is $35, limit two, so I'd recommend going the BYOB route. Click for larger versions.
Paid Vacation [$22.00] | Ketel One Vodka, Passion Fruit, Purple Basil, Tarragon, Szechuan Flower
This first cocktail was served in one of the more interesting vessels I've seen as of late. Taste-wise, this was all about that unmistakably tart, tropical passionfruit, with hints of herb and nary any trace of booze.
Coconut Shrimp [$23.00] | Coconut Crusted, Orange-Ginger Marmalade
Shrimp featured slightly sweet, crispy, bread crumb-encrusted exteriors, and the actual cook on the crustaceans was on point as well. I also didn't mind the sweet-heat from the dish's marmalade base, though the juliennes of actual coconut did seem a bit out of place.
Honeydew You Believe It? [$18.00] | Garrison Brothers Honeydew Bourbon Whiskey, Cardamom Bitters, Peach Bitters, Thyme Infused Honey, Orange Zest
This was tonight's booziest cocktail, really demonstrating the heftiness of the whiskey, but commingled with an intense fruitiness and overarching nuances of sweet spice.
Caviar Frites [$23.00] | Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch
Unfortunately, the French fries fell a bit flat. I wanted the frites to be warmer, crispier, and saltier, while the roe really didn't offer much in terms of taste, either. I did like the touch of smoke present, though.
If You Like Ube Coladas [$16.00] | Traveller Whiskey, Crème de Pêche, Coconut Milk, Lemon Juice, Pineapple Juice, Ube
I have a hard time turning down anything with ube, hence this next cocktail. However, the signature sweet-nuttiness of the purple yam could've been more forcefully conveyed, as the pineapple ended up being overly domineering. I also would've liked a creamier mouthfeel.
Tonight's reservation was for 6:45, but it ended up taking about half an hour past that in order to get seated. Pictured here is Orange Hill's main dining area, which comprises three interconnected areas, shown above in south-to-north order (with the southernmost section being adjacent to the bar).
The northernmost section, meanwhile, connects to the two Hill View rooms, which can be used for semi-private dining.
A peek into the kitchen.
The menu at Orange Hill reads like I expected it to, with its approachably American-y, Continental-y, steakhouse-y fare. Click for larger versions.
Bread service consisted of a pleasantly gritty, sweet-n-saline portion of honey-topped cornbread, accompanied by a line of Himalayan salt and a dollop of chili-maple butter.
Squid Ink Bucatini [$40.00] | Lobster and Shrimp, Spicy Tomato Sauce, Nduja Sausage Breadcrumbs
Nero di seppia-boosted bucatini came out nicely textured, with a firm-ish, al dente chew to the pasta. As for the actual shrimp and lobster, I would've preferred a rarer cook, though I certainly didn't find their preparation objectionable. I also appreciated the dish's tart, spicy elements, which complemented the seafood without ever becoming overwhelming.
El Mariachi [$22.00] | Ilegal Joven Mezcal, Giffard Triple Sec, Rosemary, Seasonal Fruit Played from La Ventana
This next cocktail displayed the earthy, smoky, spicy, agave-powered qualities of the mezcal, juxtaposed against a healthy dosing of fruit.
Wild Mushroom Pappardelle Pasta [$38.00] | Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil
Slick, supple strips of pappardelle were to my liking, and worked hand-in-hand with the woodsy, umami-packed nature of those 'shrooms, all while the ricotta and basil lightened the mood.
Tonight's wine duties were handled by my 2006 Shafer Hillside Select Cabernet Sauvignon from Napa Valley's Stags Leap District. The nose on this one was teeming with notes of strawberry jam, with supporting nuances of pencil lead. On the palate, tannins were nicely resolved, while flavors involved black fruit, black pepper, more pencil, minty herbs, and my favorite: the sour, saline smack of suānméi. It was all rather multifaceted, a bit contemplative, and certainly delicious.
24-Hour Herb Roasted Prime Rib 12oz [$46.00] | 50/50 Mashed, Grilled Broccolini, Au Jus, Horseradish (Limited Availability)
Served mid-rare, the prime rib had the tenderness and juiciness I was looking for, along with a well-seasoned crust to boot. The beef was tasty just by itself, but I appreciated the extra zippiness imparted by the horseradish, while the au jus amped up the beefiness factor even further.
Bone-In Ribeye 18oz [$60.00] | Plated with Roasted Garlic Confit
The rib eye was also cooked medium-rare, and delivered as well, offering up all the classic steak-y characteristics I was expecting.
Here we see Orange Hill's dessert menu and after-dinner drink options. Click for a larger version.
Café con Leche [$13.00] | Espresso Lava Cake, Oreo Crumbs, Cookies & Cream Ice Cream, Espresso Beans
A coffee-ized version of your classic molten chocolate cake met the mark, and I was a fan of that ice cream, too (cookies 'n cream being one of my favorite flavors).
Carajillo [$18.00]
I opted for an off-menu carajillo for my postprandial cocktail. Think lots of roasty coffee, commixed with touches of smoke and dark fruit.
Sticky Toffee Pudding [$13.00] | Candied Pecans, Salted Caramel Ice Cream
I had no complaints with the sticky date pudding. The cake had all the dark, sugary flavors I was anticipating, and meshed nicely with the additional caramel-y notes from the ice cream.
I remember driving around OC in the 2000s and seeing this spot perched high up on its hill, so it's about time that I finally went and experienced what all the fuss was about. All in all, Orange Hill was basically exactly what I had in mind. Make no mistake: this is unquestionably a "view restaurant," but fortunately, the kitchen worked things out for the most part, and was able to put out food that was certainly respectable enough for our purposes here. It's a formula that works apparently, as evidenced by the establishment's 53-year history and the fact that the place was packed, even on a Sunday.
6410 E Chapman Ave, Orange, CA 92869
714-997-1109
www.theorangehillrestaurant.com
Sun 10/26/2025, 05:55p-10:20p
I recently made my way to Orange Hill, one of those longstanding Orange County eateries that I've known about for decades, but never visited. Famous for its panoramic views, the hilltop restaurant debuted all the way back in September 1972, and is part of Specialty Restaurants group, a Costa Mesa-based company that actually traces its roots to David Tallichet's 1958 opening of The Reef in Long Beach. Heading up the kitchen here is Executive Chef Greg Byma, while General Manager duties are handled by Aogu Tamanaha.
About the Chef: Gregory Byma was born in February 1977 and hails from the Inland Empire, Redlands specifically. After graduating from Redlands High School, he actually worked in the construction industry before realizing that he wanted to pursue a culinary career. He thus enrolled at The Art Institute of California – Orange County in 2001 and attained his associate degree the following year. During his tenure at the AI, Byma began working at Ralph Brennan's Jazz Kitchen in Anaheim's Downtown Disney District, and continued cooking there after achieving his AAS.
He left in 2005 for a position at the nearby House of Blues, and also assisted in reopening efforts for the House of Blues location in New Orleans following Hurricane Katrina. In 2009, he returned to Ralph Brennan's, this time as executive sous, and remained until the end of February 2020. From there, Byma transitioned to a position at Orange Hill, initially under Exec Chef Eric Mickle, but was officially promoted to EC himself in April 2021. He's since expanded his role to Regional Executive Chef for Specialty Restaurants, and thus works with other properties in the company's portfolio as well.
The entry area is rather involved, and entails water features, koi, and plenty of vegetation.
You might want to arrive early in order to catch the sunset from Orange Hill's patio.
If you do arrive early, you'll like need to wait at the bar until your table's ready.
Since you might be killing substantial time at the bar, drinks and appetizers may be called for. In terms of beverages, the cocktail list is actually quite a bit more interesting than expected. The same can't be said for the wine list, which is rather ho-hum and sorely lacking in aged bottles, which is especially unfortunate given that this place has been around for over 50 years (that's a lot of time to build up a cellar). Corkage is $35, limit two, so I'd recommend going the BYOB route. Click for larger versions.
Paid Vacation [$22.00] | Ketel One Vodka, Passion Fruit, Purple Basil, Tarragon, Szechuan Flower
This first cocktail was served in one of the more interesting vessels I've seen as of late. Taste-wise, this was all about that unmistakably tart, tropical passionfruit, with hints of herb and nary any trace of booze.
Coconut Shrimp [$23.00] | Coconut Crusted, Orange-Ginger Marmalade
Shrimp featured slightly sweet, crispy, bread crumb-encrusted exteriors, and the actual cook on the crustaceans was on point as well. I also didn't mind the sweet-heat from the dish's marmalade base, though the juliennes of actual coconut did seem a bit out of place.
Honeydew You Believe It? [$18.00] | Garrison Brothers Honeydew Bourbon Whiskey, Cardamom Bitters, Peach Bitters, Thyme Infused Honey, Orange Zest
This was tonight's booziest cocktail, really demonstrating the heftiness of the whiskey, but commingled with an intense fruitiness and overarching nuances of sweet spice.
Caviar Frites [$23.00] | Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch
Unfortunately, the French fries fell a bit flat. I wanted the frites to be warmer, crispier, and saltier, while the roe really didn't offer much in terms of taste, either. I did like the touch of smoke present, though.
If You Like Ube Coladas [$16.00] | Traveller Whiskey, Crème de Pêche, Coconut Milk, Lemon Juice, Pineapple Juice, Ube
I have a hard time turning down anything with ube, hence this next cocktail. However, the signature sweet-nuttiness of the purple yam could've been more forcefully conveyed, as the pineapple ended up being overly domineering. I also would've liked a creamier mouthfeel.
Tonight's reservation was for 6:45, but it ended up taking about half an hour past that in order to get seated. Pictured here is Orange Hill's main dining area, which comprises three interconnected areas, shown above in south-to-north order (with the southernmost section being adjacent to the bar).
The northernmost section, meanwhile, connects to the two Hill View rooms, which can be used for semi-private dining.
A peek into the kitchen.
The menu at Orange Hill reads like I expected it to, with its approachably American-y, Continental-y, steakhouse-y fare. Click for larger versions.
Bread service consisted of a pleasantly gritty, sweet-n-saline portion of honey-topped cornbread, accompanied by a line of Himalayan salt and a dollop of chili-maple butter.
Squid Ink Bucatini [$40.00] | Lobster and Shrimp, Spicy Tomato Sauce, Nduja Sausage Breadcrumbs
Nero di seppia-boosted bucatini came out nicely textured, with a firm-ish, al dente chew to the pasta. As for the actual shrimp and lobster, I would've preferred a rarer cook, though I certainly didn't find their preparation objectionable. I also appreciated the dish's tart, spicy elements, which complemented the seafood without ever becoming overwhelming.
El Mariachi [$22.00] | Ilegal Joven Mezcal, Giffard Triple Sec, Rosemary, Seasonal Fruit Played from La Ventana
This next cocktail displayed the earthy, smoky, spicy, agave-powered qualities of the mezcal, juxtaposed against a healthy dosing of fruit.
Wild Mushroom Pappardelle Pasta [$38.00] | Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil
Slick, supple strips of pappardelle were to my liking, and worked hand-in-hand with the woodsy, umami-packed nature of those 'shrooms, all while the ricotta and basil lightened the mood.
Tonight's wine duties were handled by my 2006 Shafer Hillside Select Cabernet Sauvignon from Napa Valley's Stags Leap District. The nose on this one was teeming with notes of strawberry jam, with supporting nuances of pencil lead. On the palate, tannins were nicely resolved, while flavors involved black fruit, black pepper, more pencil, minty herbs, and my favorite: the sour, saline smack of suānméi. It was all rather multifaceted, a bit contemplative, and certainly delicious.
24-Hour Herb Roasted Prime Rib 12oz [$46.00] | 50/50 Mashed, Grilled Broccolini, Au Jus, Horseradish (Limited Availability)
Served mid-rare, the prime rib had the tenderness and juiciness I was looking for, along with a well-seasoned crust to boot. The beef was tasty just by itself, but I appreciated the extra zippiness imparted by the horseradish, while the au jus amped up the beefiness factor even further.
Bone-In Ribeye 18oz [$60.00] | Plated with Roasted Garlic Confit
The rib eye was also cooked medium-rare, and delivered as well, offering up all the classic steak-y characteristics I was expecting.
Here we see Orange Hill's dessert menu and after-dinner drink options. Click for a larger version.
Café con Leche [$13.00] | Espresso Lava Cake, Oreo Crumbs, Cookies & Cream Ice Cream, Espresso Beans
A coffee-ized version of your classic molten chocolate cake met the mark, and I was a fan of that ice cream, too (cookies 'n cream being one of my favorite flavors).
Carajillo [$18.00]
I opted for an off-menu carajillo for my postprandial cocktail. Think lots of roasty coffee, commixed with touches of smoke and dark fruit.
Sticky Toffee Pudding [$13.00] | Candied Pecans, Salted Caramel Ice Cream
I had no complaints with the sticky date pudding. The cake had all the dark, sugary flavors I was anticipating, and meshed nicely with the additional caramel-y notes from the ice cream.
I remember driving around OC in the 2000s and seeing this spot perched high up on its hill, so it's about time that I finally went and experienced what all the fuss was about. All in all, Orange Hill was basically exactly what I had in mind. Make no mistake: this is unquestionably a "view restaurant," but fortunately, the kitchen worked things out for the most part, and was able to put out food that was certainly respectable enough for our purposes here. It's a formula that works apparently, as evidenced by the establishment's 53-year history and the fact that the place was packed, even on a Sunday.
posted by kevinEats at
5:55 PM
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