22 Aug 2018

New in South Coast Metro 08-22-18 | Liquid Assets: Mesa’s Mystique

From Coast Magazine
The Gourmet Issue – August 2018

By Jenn Tanaka


Liquid Assets: Mesa’s Mystique


Since its opening in the early aughts, Mesa has created a buzz. It boasts a retractable roof and pops of modern art that make the space feel unlike anything in Orange County. When it opened, Mesa was industrial, modern, cool, and – dare we say – sexy. The concept seemed muddled at first. Is it trying to be a restaurant or a swanky cocktail bar that serves food? But, eventually Mesa found its footing.

Housed in The Camp, a plaza that feels distinctly haute hippie, Mesa became a not- so-underground cocktail hotspot. It gained a reputation as a divine watering hole for the fab set. It continues to feel like West Hollywood with a dash of the DTLA arts district that magically sprouted off Bristol. The vibe attracts young professionals – with loads of disposable income to spend on fabulously strong libations – and it continues to remain a popular place on the late-night scene. A decade later, Mesa has evolved. It is still sultry and, boy, does it still serve strong cocktails, but now the kitchen boasts a new chef, Abel Vargas. The menu is evolving and growing with the expanding tastes of the neighborhood. Cocktails have been elevated from well tequilas to aged mezcal. It is as if Mesa decided to grow up in a good way. One thing remains certain though: At Mesa, it’s evident the party is still going strong.


1 ounce El Silencio mezcal
.5 ounce Amaro Montenegro
1 ounce lime juice
1 ounce spiced pineapple gomme
1 dash aromatic bitters
Combine ingredients in a shaker with ice. Shake vigorously and pour into a rocks glass with more ice. Garnish with a pineapple frond and a pinch of edible confetti flowers.


725 Baker St, Costa Mesa, 714.557.6700