Labor Day Grilling: Chapter One - New York News

Labor Day Grilling: Chapter One

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A modern local concept that is in a sense, the evolution of a gastropub. A culinary-centric, Public House that celebrates it's "local." Whether it's the seasonal, local, farm-to-table sourcing of our ingredients, the history of the local area, or the local resident that feels their sense of ownership here; Chapter One: the modern local is a product of its ideals and creative style as well as its community and local history.

The menu consists of seasonal, farm-to-table fare. It is ingredient driven, meaning that each dish is a combination of the best available ingredients and our kitchen's creativity. Classic combinations with a fresh spin; we make every dish our delicious own.

Our beverage program, like our menu, offers the best and freshest products available, though we take a more worldly approach. Rums from Jamaica, Tequila from Mexico, Wines from France, Beers from Belgium; alcohol is a thread that binds all of our cultures. It brings us all together, from their local to ours. This balanced selection of timeless and avant-garde classics will satisfy every palate and hopefully inspire you to try something new.

The concept has been open for three years. Located in Santa Ana Artist's District which is an up and coming foodie neighborhood.

Chef Jason Montelibano has been with Chapter One since it opened, but was recently promoted to the executive chef position. In that short time he has already been garnering a lot of attention for winning several chef challenges in Orange County. 

Chapter One
227 N Broadway  Santa Ana, CA 92701
(714) 352-2225

 
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