Every Dad Should Have His Day, and a Good Meal, Too

DADS COUNT, TOO: With all the brouhaha in the restaurants for Mother’s Day, has everyone forgotten dear old Dad’s Day, coming up on June 18? Not quite. The Hacienda in Santa Ana, will pay tribute with a champagne brunch, mariachis and a gift certificate to apply toward Pop’s repeat visit to the restaurant. . . . Many El Torito restaurants will give away baseball caps to “Superdads.” . . . If Pater’s a wine connoisseur, he can order from a selection of specially priced wines and champagnes to accompany the assorted brunch menu at the Five Crowns. These include German Rieslings and such French Champagnes as Jean Philippe’s Brut and Taittinger’s Cuvee du Coehelet Brut.

COMING ATTRACTIONS: Slated for September opening in South Coast Plaza Village is Emperor’s Fortune, which will emphasize the best of the different Chinese regional cuisines. It’s the concept of Bill Liu, who has sold out his partnership in several restaurants in Denver to relocate in Orange County. This health-oriented restaurant will emphasize seafood, with some poultry and no meat dishes, and char-broiling as well as stir-fry. Look for elegant contemporary decor, with tables surrounding an open display kitchen. . . . Sapori, the new venture by Franco and Sal Maniachi of Capriccio renown, is now scheduled for a July opening on Bayside Drive in Newport Beach. And no, the restaurant’s not Japanese; sapori is Italian for tastes . . . . A new Tony’s Sea Landing will rise in Mission Viejo at Oso and Marguerite parkways, projected for fall opening. Yes, it will duplicate the menu of Tony’s Sea Landing in Tustin, with the emphasis on seafood, and chicken, prime rib and pasta available as well. . . . Scott’s Seafood Grill and Bar in Costa Mesa, though still very much in the remodeling process, is scheduled to open to the public July 14. A fund-raiser grand opening on July 12, underwritten by Scott’s, will benefit the Guilds of the Orange County Performing Arts Center.

DIETARY CONCERNS? The Red Onion (with Orange County restaurants in Fullerton, Santa Ana and Huntington Harbour) recently eliminated animal fats from the kitchen. Instead, they now use canola oil, the oil lowest in saturated fat. They’ve also introduced whole-wheat tortillas and a number of other healthy, light touches to the menu.

ANOTHER OPENING: New in Dana Point at the site of the old Dana Trader is Capers. Owners Jules Marine and Patrick Dudley’s dramatic remodel creates a today look, enhanced by changing exhibits by contemporary artists. The menu, too, is California-current: fresh seafood with compound butters, a variety of fresh chicken breast and pasta dishes, as well as prime rib. The restaurant, open daily, began lunch service last week and will debut brunches on June 11. Chef is Kelly McGinnis, late of the Reuben E. Lee in San Diego and RJ’s in Newport Beach.

NEW AND/OR DIFFERENT: That Laguna landmark, Ron’s in laguna . . . now has a new manager (Arlene Froemmling), revitalized decor and a new menu. Overseeing the kitchen after an extensive search is Edward J. Thomas III, a third-generation chef who was executive chef for Village Bayou Restaurant in Westlake Village and the Washington Inn and Lakeshore Seafood in Oakland.