Menu to Taste

Knife Pleat

Contemporary French · Costa Mesa · Michelin One Star · Chef Tony Esnault

Awarded one Michelin star, Knife Pleat in Costa Mesa showcases chef Tony Esnault's contemporary French cuisine. Situated inside South Coast Plaza, the restaurant features an open kitchen with a chef's counter and serves Légumes de Saison, a multi-vegetable dish prepared with distinct techniques.

3333 Bristol St., Suite 3001, Costa Mesa, CA 92626, Costa Mesa

  • 1 Michelin Star

Menu

Cocktails

  • Afternoon Tea (95)
  • Smooth Operator (17) — Brown-butter bourbon, tarragon, house-made bitters. Source: knifepleat.com
  • Yohji Yamamoto (13) — Gin, matcha, leche merengada, lemon. Source: knifepleat.com
  • Oscar de la Renta (16) — Brugal añejo rum, chinola, passion fruit, lemon. Source: knifepleat.com
  • Vera Wang (16) — Fashion-inspired cocktail with elegant presentation. Source: knifepleat.com

Tasting Menu

  • 6-Course Tasting Menu (295)
  • Weekday Dinner (3-course prix fixe) (150)
  • Weekend Tasting Menu (as noted by recent diners) (245)
  • 3-Course Prix Fixe Dinner (150)
  • Dinner Tasting Menu (245)
  • 6-Course Tasting Menu (Dinner) (245)
  • Available with tasting menus (295)

Wines

  • Red Wine by Glass (18) — Curated French and California selections. Source: knifepleat.com
  • VERRINE champagne, gooseberry, cashew
  • Champagne Selection (22) — Curated champagne by the glass. Source: knifepleat.com
  • White Wine by Glass (16) — Curated French and California selections. Source: knifepleat.com

Dishes

  • saffron-braised fennel with Valencia orange & Niçoise olives
  • TARTELETTE snap pea, burrata, osetra caviar
  • PRETZEL strawberry chutney, aged cheddar
  • OSETRA CAVIAR manilla clams, geoduck, sea lettuce
  • FRENCH WHITE ASPARAGUS celery, brioche, chives
  • KINMEDAI artichoke, radish, “jus de cuisson”
  • CASCADE CREEK LAMB kohlrabi, english pea, cucumber
  • TAJIMA WAGYU ramps, delta asparagus, foyot sauce
  • CHEESE black truffle brie, frisée
  • STRAWBERRY crème fraîche, tarragon, “pâte sucrée”

The Experience

Built around the chef's counter and with garden or terrace dining. The meal is structured around a tasting menu.

Phone: +1 714-266-3388

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