Say it ain't so! Are you guys closed?! Have been to Journeyman's multiple times now. Each visit has been a treat. The cocktails are expertly crafted. My wife enjoyed their virgin mocktails while we were pregnant.
Gary I.
Hidden in the Fullerton Hotel, Journeyman's Food + Drink is probably the most très haut, au courant restaurant in northern Orange County. Tastefully decored mostly by Scandinavian minimalism, it is understated and subdued becoming a neutral palette to showcase the modern cuisine influenced by currents from world cuisines, French & Japanese in particular. Semi enclosed outdoor patio dining overlooks a vast parking lot. Reception room also serves as a comfortable lounge for parties waiting for other arrivals. What sets this restaurant apart from many is their informed service commenting on ingredients, cooking preparation, wine details on each incoming course which is a nice touch for those passionate about culinary minutiae. Personal service goes beyond the call of duty. My cell phone battery had become unexpectedly low. Khystlin was most gracious letting me use her phone to take photos. 0) Puffy, yet taut & dense, lightly salty Focaccia, toasty brown in places w/ pieces of cured green olives. Brown wheat bread infused w/ tomato, crusty outside, moist soft inside. Whipped sweet butter w/ puréed basil, mint, parsley Antipodes Sparkling Artesian Water: Clean, sweet, pure, sharp effervescence. Bay of Plenty, east coast of the North Island, New Zealand. 1) Amuse Gueule: Smoky, cured, meaty duck heart, caraway seed Sauer Kraut, chive on bagel lavash. Like a riff on Peruvian Anticucho. 2) Butternut Squash Curd, soft, velvety, sprinkled w/ house blend, piquant Japanese Tōgarashi. Micro cubed barely ripe, crunchy bartlett pear. Garnish of aromatic smoky oregano leaf, soapy micro cilantro, colourful hibiscus flower. Broth of Japanese smoked Katsuo/bonito & Kombu/kelp Dashi/broth, puréed butternut squash. 2a) Sakura no Èmaki Sakè (sah keh), Junmai class, Akita, Japan: Ancient heirloom purple rice, light, pinkish, woody, pickled plum. Nutty, smooth agrodolce, Jerez like oxidation. 3) Fresh, sweet, low acidic, poached plum, blood red beet, dill crème fraîche, red plum sauce, salty, sheep Ricotta Salata, fresh dill leaf, tuile. 3a) Vouvray de Benoit Gautier, Chenin Blanc, Loire, France 2017: Musky, apple, pear, pineapple, sweet sour, dry, acidic. 4) Scallop Ceviche in unctuous Espelette oil, chopped thyme. Dehydrated scallop chips redolent & reminiscent of funky XO sauce. Countered by crunchy cauliflower florets poached in butter & smear of smooth cauliflower purée. 4a) Pinot Grigio, St. Michael-Eppan DOC, Süd Tirol/Alto Adige 2017: Green apple & lemon. Sharp acidic, sour citrus rind, clean dry-sweet. 5) Malfadine flat pasta, soft, al dente, stretchy. Smoked juniper Beurre Blanc, burnt onion, Maitakè/hen of the woods mushroom, king crab claw, espelette pepper, micro thyme sprouts. 5a) Chardonnay, Neyers, Carneros, California: Unfiltered, light malolactic fermentation, sour apple cider, oaky, clove, toasted butterscotch, acidic sprightliness. 6) Tasmanian Vintage Beef Rib Eye: Best beef besides Japanese Wagyū. Cow is allowed to live out its entire life before slaughter. Soft, beefy favour w/ a nice chaw, celery leaf medicinal garnish, Sauce Bordelaise that seems almost au jus & red wine w/ maybe touch of coffee. Beef Tallow infused Potato Mousseline, potato chip. 6a) Cabernet Sauvignon, Synthesis, Napa: Oaky, blueberry, blackberry, turpentine scent, tannic, touch acidic. Intermezzo: 7) Yuzu/Japanese citrus Crème Fraîche, micro diced Kiwi, pickled, piquant Wasabi stem, green seaweed oceanic bouquet. 7a) Riesling, Carl Graff, Kabinett, Mosel, Germany: Diesel, banana spiced bread, grapefruit zest. Tart, sweet, dry. Dessert: 8) Gelée & Confiture d'Orange, orange blossom scented stiffened Crème Chantilly covering all on chestnut shortbread, garnished w/ micro thyme, orange zest. 8a) Haut Sauterne, Fleur d'Or, Graves, Bordeaux, France: Hay, golden raisin, waxy, baked apple, pear. Touch bitter, acidic to counter the smooth sweetness. 9) Rosemary, apple, oat crunch, caramel, rosemary panna cotta
Lara F.
We stumbled across this place looking for a drink and evening nibble. I don't drink, my husband does. The bartender crafted inventive and delicious cocktails and mocktails with fine artistry. I recommend sitting at the bar to watch the creation of each drink. We were mesmerized by the process and attention to detail. We intended to order a light snack having previously (and regrettably) eaten dinner and ordered the scallops. This is easily the best scallop dish I've ever eaten. We gluttonously followed the scallops with the octopus and almost licked the bowl. I will return to this gem. Warning: Do not stay at the attached hotel.
Joss G.
I have dined in Los Angeles, San Diego, San Francisco, Seattle, Las Vegas, and even Tokyo, and Journeyman's was the finest meal that I've ever had in my life. Each course highlighted it's ingredients. Everything was cooked perfectly and creatively. The drinks were fantastic and innovative. Best of all, everyone working there, from host to the head chef, was happy and passionate. For less than the price of one day at Disneyland, we had a true experience that we will never forget. Everyone we know is getting sent here.
Martinez K.
Very good service and seafood options. The scallops were tender and juicy, the octopus was grilled to perfection and meaty. The sauces gave it the robust taste and authenticity. The drinks were killer! And were made perfectly. Thank you Hotel Fullerton for the best Disney Christmas stay!!!
Kristi Raymond
Slow service at the bar. Smallest glass of wine I've ever been served. Or rather, huge glass with very little wine. Bar was not busy yet bartender could not find the time to give me water. Snooty armosphere.
Paul Robin
Very well kept and convenient spot. They provide big meals and for reasonable rates. We loved the food very much and the staff members were very affable and chatty. Recommended.
Mike Williams
What a gem! Fantastic hand created cocktails and sophisticated prefix dining menu.
Katherine Fairfax Wright
We enjoyed such an exquisite meal here. The food was definitely concept-forward and very upscale, but it was also very approachable. The waitstaff was wonderful. And the wine pairings were spot-on. I will definitely be back. Worth the trip down from LA!
Scott G.
Absolutely fantastic experience! We walked (4th year anniversary) in and were greeted by name by a Salvador Dali (our waiter) look alike which surprised us as we didnt even have to introduce ourselves. The location is a bit misleading, connected to a hotel, however, with every moment we spent here we were becoming more and more immersed in the the unique atmosphere of the restaurant. We felt like we were the only individuals in the Universe who were offered this amazing food. This is a first class experience, if you want to respect true art in food, you must experience. We will return!!!!
The entire crew at Journeyman's went out of their way to make our Halloween dining experience fantastic. Having an entire staff be this enthusiastic about sharing their passionate creations with you is infectious and the flavors backed it all up and then some. Don't miss the cocktails or the incredibly layered banana bread dessert.
David C.
Celebrating a birthday so we had the Journeyman's 9 course tasting menu. What can I say other than everything exceeded expectations. Service is something they take seriously here. Everything from how they present the food and drinks is impeccable. At one point, a waiter brought me a new napkin and I didn't know why. Then I noticed that the one I had fell off my lap. They don't miss a thing. They even fold up your napkin when you leave for the restroom. As for the food, I'll let the picture tell the story. I can't honestly say that I loved everything served, but most items were great to spectacular. The whole experience takes 3 hours so make sure you don't have other plans for the night. Reservations are also a must because they really try to limit the number of patrons to ensure service is is special. The wine pairing is also a must try. Paired with the food, they really elevated some of the dishes that were just ok at first then with the wine was spectacular. This is must try bucket list type of restaurant that can actually be a regular dinner spot and not just for celebrations. The other tasting menus are really affordable and likely enough food for most. The 9 course was great but very filling. The drinks and wines were also pretty reasonable and personally selected by the sommelier who happened to be our server. Journeyman's and Playground 2.0 ate truly two of the best experiences i have had in food and both are in OC. Who knew. Anyway, trust me and try this place. You will not regret it.
Deb Munson
I wish I could give it more than 5 stars. Don't be fooled because it is part of the Hotel Fullerton. This is beautiful food, impeccable service and a delightful time. Special occasion coming up? You should give it a try. It is small so make sure to make a reservation. Maybe the best meal of my life.
Ticky T.
This place is intriguing! Hard to explain and yet delightful. The chef will serve you food that takes you on a journey that will push your limits and shock any expectation. Ultra modern fine dining with excellent service. Expect the unexpected and enjoy the conversations you have after each bite.
Matthew C.
Not sure what more I can say about this place. - Incrediby innovative seasonal menu. - Perfect execution. - Oh, and the food is spectacular. There really isn't any restaurant like this in Orange County. It's more like a 1-2 Michelin star modern restaurant in Barcelona or San Sebastien. The restaurant seats very few people. So you are basically getting food that is personally prepared by one of the top young talents in the country. I've had two meals here. - One was the 9 course extravaganza. This is a 3 hour committment but worth it if you like food. A terrific meal in the range of the top meals I've had at the top restaurants in Europe. - One was a 90 minute evening at the bar grazing on dishes that are of the same quality as those in the tasting menu. The cocktails, beer and wine lists are terrific and the bartender is a great guy to talk to. There are dozens of hand made syrups and bitters (along with gin) at the bar. This is also one of the best cocktail bars in the county. You can also eat the bar menu on the patio if you want to sit back. Service is professional and friendly. The chef typically visits each table. Easily one od the top restaurnats in Orange County. Depending on your style, it very well could be the top restaurant. If you haven;t eaen here, you can't say that you've ad Orange County's best food.
Say it ain't so! Are you guys closed?! Have been to Journeyman's multiple times now. Each visit has been a treat. The cocktails are expertly crafted. My wife enjoyed their virgin mocktails while we were pregnant.
Hidden in the Fullerton Hotel, Journeyman's Food + Drink is probably the most très haut, au courant restaurant in northern Orange County. Tastefully decored mostly by Scandinavian minimalism, it is understated and subdued becoming a neutral palette to showcase the modern cuisine influenced by currents from world cuisines, French & Japanese in particular. Semi enclosed outdoor patio dining overlooks a vast parking lot. Reception room also serves as a comfortable lounge for parties waiting for other arrivals. What sets this restaurant apart from many is their informed service commenting on ingredients, cooking preparation, wine details on each incoming course which is a nice touch for those passionate about culinary minutiae. Personal service goes beyond the call of duty. My cell phone battery had become unexpectedly low. Khystlin was most gracious letting me use her phone to take photos. 0) Puffy, yet taut & dense, lightly salty Focaccia, toasty brown in places w/ pieces of cured green olives. Brown wheat bread infused w/ tomato, crusty outside, moist soft inside. Whipped sweet butter w/ puréed basil, mint, parsley Antipodes Sparkling Artesian Water: Clean, sweet, pure, sharp effervescence. Bay of Plenty, east coast of the North Island, New Zealand. 1) Amuse Gueule: Smoky, cured, meaty duck heart, caraway seed Sauer Kraut, chive on bagel lavash. Like a riff on Peruvian Anticucho. 2) Butternut Squash Curd, soft, velvety, sprinkled w/ house blend, piquant Japanese Tōgarashi. Micro cubed barely ripe, crunchy bartlett pear. Garnish of aromatic smoky oregano leaf, soapy micro cilantro, colourful hibiscus flower. Broth of Japanese smoked Katsuo/bonito & Kombu/kelp Dashi/broth, puréed butternut squash. 2a) Sakura no Èmaki Sakè (sah keh), Junmai class, Akita, Japan: Ancient heirloom purple rice, light, pinkish, woody, pickled plum. Nutty, smooth agrodolce, Jerez like oxidation. 3) Fresh, sweet, low acidic, poached plum, blood red beet, dill crème fraîche, red plum sauce, salty, sheep Ricotta Salata, fresh dill leaf, tuile. 3a) Vouvray de Benoit Gautier, Chenin Blanc, Loire, France 2017: Musky, apple, pear, pineapple, sweet sour, dry, acidic. 4) Scallop Ceviche in unctuous Espelette oil, chopped thyme. Dehydrated scallop chips redolent & reminiscent of funky XO sauce. Countered by crunchy cauliflower florets poached in butter & smear of smooth cauliflower purée. 4a) Pinot Grigio, St. Michael-Eppan DOC, Süd Tirol/Alto Adige 2017: Green apple & lemon. Sharp acidic, sour citrus rind, clean dry-sweet. 5) Malfadine flat pasta, soft, al dente, stretchy. Smoked juniper Beurre Blanc, burnt onion, Maitakè/hen of the woods mushroom, king crab claw, espelette pepper, micro thyme sprouts. 5a) Chardonnay, Neyers, Carneros, California: Unfiltered, light malolactic fermentation, sour apple cider, oaky, clove, toasted butterscotch, acidic sprightliness. 6) Tasmanian Vintage Beef Rib Eye: Best beef besides Japanese Wagyū. Cow is allowed to live out its entire life before slaughter. Soft, beefy favour w/ a nice chaw, celery leaf medicinal garnish, Sauce Bordelaise that seems almost au jus & red wine w/ maybe touch of coffee. Beef Tallow infused Potato Mousseline, potato chip. 6a) Cabernet Sauvignon, Synthesis, Napa: Oaky, blueberry, blackberry, turpentine scent, tannic, touch acidic. Intermezzo: 7) Yuzu/Japanese citrus Crème Fraîche, micro diced Kiwi, pickled, piquant Wasabi stem, green seaweed oceanic bouquet. 7a) Riesling, Carl Graff, Kabinett, Mosel, Germany: Diesel, banana spiced bread, grapefruit zest. Tart, sweet, dry. Dessert: 8) Gelée & Confiture d'Orange, orange blossom scented stiffened Crème Chantilly covering all on chestnut shortbread, garnished w/ micro thyme, orange zest. 8a) Haut Sauterne, Fleur d'Or, Graves, Bordeaux, France: Hay, golden raisin, waxy, baked apple, pear. Touch bitter, acidic to counter the smooth sweetness. 9) Rosemary, apple, oat crunch, caramel, rosemary panna cotta
We stumbled across this place looking for a drink and evening nibble. I don't drink, my husband does. The bartender crafted inventive and delicious cocktails and mocktails with fine artistry. I recommend sitting at the bar to watch the creation of each drink. We were mesmerized by the process and attention to detail. We intended to order a light snack having previously (and regrettably) eaten dinner and ordered the scallops. This is easily the best scallop dish I've ever eaten. We gluttonously followed the scallops with the octopus and almost licked the bowl. I will return to this gem. Warning: Do not stay at the attached hotel.
I have dined in Los Angeles, San Diego, San Francisco, Seattle, Las Vegas, and even Tokyo, and Journeyman's was the finest meal that I've ever had in my life. Each course highlighted it's ingredients. Everything was cooked perfectly and creatively. The drinks were fantastic and innovative. Best of all, everyone working there, from host to the head chef, was happy and passionate. For less than the price of one day at Disneyland, we had a true experience that we will never forget. Everyone we know is getting sent here.
Very good service and seafood options. The scallops were tender and juicy, the octopus was grilled to perfection and meaty. The sauces gave it the robust taste and authenticity. The drinks were killer! And were made perfectly. Thank you Hotel Fullerton for the best Disney Christmas stay!!!
Slow service at the bar. Smallest glass of wine I've ever been served. Or rather, huge glass with very little wine. Bar was not busy yet bartender could not find the time to give me water. Snooty armosphere.
Very well kept and convenient spot. They provide big meals and for reasonable rates. We loved the food very much and the staff members were very affable and chatty. Recommended.
What a gem! Fantastic hand created cocktails and sophisticated prefix dining menu.
We enjoyed such an exquisite meal here. The food was definitely concept-forward and very upscale, but it was also very approachable. The waitstaff was wonderful. And the wine pairings were spot-on. I will definitely be back. Worth the trip down from LA!
Absolutely fantastic experience! We walked (4th year anniversary) in and were greeted by name by a Salvador Dali (our waiter) look alike which surprised us as we didnt even have to introduce ourselves. The location is a bit misleading, connected to a hotel, however, with every moment we spent here we were becoming more and more immersed in the the unique atmosphere of the restaurant. We felt like we were the only individuals in the Universe who were offered this amazing food. This is a first class experience, if you want to respect true art in food, you must experience. We will return!!!!
Restaurantji Recommends
The entire crew at Journeyman's went out of their way to make our Halloween dining experience fantastic. Having an entire staff be this enthusiastic about sharing their passionate creations with you is infectious and the flavors backed it all up and then some. Don't miss the cocktails or the incredibly layered banana bread dessert.
Celebrating a birthday so we had the Journeyman's 9 course tasting menu. What can I say other than everything exceeded expectations. Service is something they take seriously here. Everything from how they present the food and drinks is impeccable. At one point, a waiter brought me a new napkin and I didn't know why. Then I noticed that the one I had fell off my lap. They don't miss a thing. They even fold up your napkin when you leave for the restroom. As for the food, I'll let the picture tell the story. I can't honestly say that I loved everything served, but most items were great to spectacular. The whole experience takes 3 hours so make sure you don't have other plans for the night. Reservations are also a must because they really try to limit the number of patrons to ensure service is is special. The wine pairing is also a must try. Paired with the food, they really elevated some of the dishes that were just ok at first then with the wine was spectacular. This is must try bucket list type of restaurant that can actually be a regular dinner spot and not just for celebrations. The other tasting menus are really affordable and likely enough food for most. The 9 course was great but very filling. The drinks and wines were also pretty reasonable and personally selected by the sommelier who happened to be our server. Journeyman's and Playground 2.0 ate truly two of the best experiences i have had in food and both are in OC. Who knew. Anyway, trust me and try this place. You will not regret it.
I wish I could give it more than 5 stars. Don't be fooled because it is part of the Hotel Fullerton. This is beautiful food, impeccable service and a delightful time. Special occasion coming up? You should give it a try. It is small so make sure to make a reservation. Maybe the best meal of my life.
This place is intriguing! Hard to explain and yet delightful. The chef will serve you food that takes you on a journey that will push your limits and shock any expectation. Ultra modern fine dining with excellent service. Expect the unexpected and enjoy the conversations you have after each bite.
Not sure what more I can say about this place. - Incrediby innovative seasonal menu. - Perfect execution. - Oh, and the food is spectacular. There really isn't any restaurant like this in Orange County. It's more like a 1-2 Michelin star modern restaurant in Barcelona or San Sebastien. The restaurant seats very few people. So you are basically getting food that is personally prepared by one of the top young talents in the country. I've had two meals here. - One was the 9 course extravaganza. This is a 3 hour committment but worth it if you like food. A terrific meal in the range of the top meals I've had at the top restaurants in Europe. - One was a 90 minute evening at the bar grazing on dishes that are of the same quality as those in the tasting menu. The cocktails, beer and wine lists are terrific and the bartender is a great guy to talk to. There are dozens of hand made syrups and bitters (along with gin) at the bar. This is also one of the best cocktail bars in the county. You can also eat the bar menu on the patio if you want to sit back. Service is professional and friendly. The chef typically visits each table. Easily one od the top restaurnats in Orange County. Depending on your style, it very well could be the top restaurant. If you haven;t eaen here, you can't say that you've ad Orange County's best food.