Chef 101 Doesn’t Cook, Instead Eve Rewards Hubby With Weekend Brunch at Vines

My husband Eddie had just come off a “72”, which in fire department lingo means three days straight, and he deserved something special on his first day home.  I thought that would be catching up on his Facebook…ha!  It meant brunch.  So, having searched the delectable invites I sometimes get I chose: Vines Restaurant and Bar Weekend Brunch.

Greeted by a hostess and getting settled in at a nice booth at the window, readying ourselves for some serious people watching…(I would later realize that the action inside the restaurant held our attention and our gazes never left the table!)

Our server, Seibin, who took our drink order as we looked over the new “rotating” weekend brunch menu, catered us to immediately.  As we considered what to try, the Restaurant and Bar Manager Giovanni Corvino came over and introduced himself.   A local, with extensive training in wine and spirits, we found plenty to talk about (and I hope to do a follow-up interview just with him).

Though tempted by “The Benedicts” and the “Bottomless Mimosa”, Eddie ordered the Classic Benedict and a well-deserved Bloody Mary.  I went with Facebook friend Diiehma Campbell Thompson’s recommendation, The Huevos Rancheros Napoleon that boasted tortilla, rice and beans along with the traditional ingredients.

Before we waited very long, Sous Chef Dmitry Drabkin sent over a trio of fresh sashimi: Large scallops thinly sliced with some kind of balsamic soy glaze, a tuna tartare dressed in something sweet and garlicky under a wonton wrapper and blackened salmon sushi paired with slices of fresh avocado.  Awesome.

When our lunches arrived they looked delectable.  The layers just screamed “Photo” and we were happy to discover that they tasted just as good as they looked.  Neither of us could completely finish our meals, so we lingered over our cocktails, held hands and let the day just digest.

We’d like to thank Restaurant and Bar Manager (I hope to plan an event with) Giovanni Corvino, Sous Chef Dmitry Drabkin, our server Seibin, and Business Manager Amanda Benson who invited us!  Reserve your own: 661-678-4044, 24500 Town Center Drive, Valencia, CA 91355


What I Liked

  • Avoiding a set, and usually expensive Brunch Menu
  • Not having to get up and face an “all you can eat” buffet line
  • Being served
  • Choosing what I want from a very reasonably priced menu
  • Options on drinks, as opposed to only one brunch cocktail
  • Lunch items as well as breakfast
  • Non-traditional menu items
  • Tasty, unique and fairly priced sides menu (Parmesan Truffle fries!)
  • A brunch menu to have on Saturday or Sunday
  • A menu that boasts local, sustainable and organic products
  • Not having to have booze IF I didn’t want it.
  • The new menu was just brunch two weeks old when we were in, look for new items when you go as the items will rotate.

Weekend Brunch Menu

10:00 a.m. – 2:00 p.m.

We are on a journey to deliver food that is thoughtfully sourced, regionally inspired and carefully served. We have taken many steps on this journey:  We use cage free eggs for all entrées that have egg as an ingredient; we have a variety of local, sustainable and organic products.  We are committed to doing more. . .

The Benedicts 

All Benedicts are served on a toasted English Muffin with Roasted Yukon Gold Potatoes or Seasonal Fruit


Classic Canadian Bacon, Hollandaise Sauce 14 


California Sautéed Artichokes, Avocado, Roasted Peppers, Black Olives, Béarnaise Sauce 14.75 


Crab Cake Asparagus, Orange Scented Hollandaise Sauce 16 


Bananas Foster French Toast 

with Butterscotch Sauce 12.5
Huevos Rancheros Napoleon 

Tortilla, Eggs, Rice and Beans layered and garnished with Sour Cream, Salsa and Guacamole 13 


Egg White Omelet Mozzarella and Roasted Tomatoes with a Greek Salad 13 


Crustless Quiche Chorizo, Potato and Caramelized Onions, casserole style, served with seasonal fruit and berries 


Croque Monsieur Tillamook™ Cheddar, Black Forest Ham on Rustic Sour Dough,served with Vines Original Roasted Tomato Soup 


Corned Beef Hash Poached Eggs with Chipotle Sauce, served with seasonal fruit and berries 


Seafood Crudo Trio 

Tuna Tartare, Blackened Skuna Bay Salmon, Scallop Carpaccio 13
All Natural

Beef Burger

with Fried Egg, Parmesan Truffle Fries 14
Chicken Avocado Panini Grilled Chicken Breast, Mozzarella, Avocado, Peperonata Aïoli, 

Multi-Grain Bread served with Parmesan Truffle Fries


California Chopped Salad Blackened Shrimp, Romaine Lettuce, Corn, Tomato, Olives, Artichoke, Avocado, tossed in Green Goddess Dressing 14.5


Sides $5 Each

Small Hummus with Grilled Pita Chips

Parmesan Truffle Fries

Small Caesar Salad

Vines Roasted Tomato Soup (Cup)

Apple-Wood all Natural Bacon Strips (3)

Poached Cage Free Eggs (2)

Cottage Cheese

Fruit & Berry Cup


From the Bar

Bloody Mary $10

Bottomless Mimosa $15*

*with a minimum $14 in food purchase per guest


Vines News

We have two new faces and talents in Vines.  Dmitry Drabkin is our new Sous Chef.  Dmitry was born in Belarus and moved to the U.S.A. when he was three years old.  He graduated from the Culinary Institute of America in Napa Valley.  Dmitry says he was born with a knife in his hand and instead of toys his Grandmother gave him a pot and wooden spoon to play with!  He loves to cook and doesn’t look at it like a job! Giovanni Corvino is our new Restaurant Manager and describes himself as a lifetime foodie.  He has a strong management background and a love for leadership.  He is looking forward to fostering a team environment while providing a pleasant guest experience.  Next time you are in Vines, please introduce yourself!

Hyatt Regency Valencia News

Coffee and A Tour

We realize how busy you are, and we understand you can’t always get out of the office for lunch and a tour of the hotel. So, we are introducing Coffee & A Tour! Call anyone of our Sales Team members for a fresh cup and a quick tour! Instead of stopping by your daily coffee stop, stop at Hyatt! 661-799-1234.