Twenty Eight

The story

Crafted with passion, served with love

A Steak and Whiskey Bar Built Around the Fire

Twenty Eight in Irvine, California, centers its identity on something elemental: meats and seafood cooked over a wood-fired grill fueled by charcoal and oak. The result is a fine dining steakhouse experience that doesn't lean on formality for its own sake — the open bar program, the chic ambiance, and a drinks list of genuine depth keep the atmosphere grounded and convivial.

Executive Chef Jay Lacuesta's Seasonal Vision

The kitchen is led by Executive Chef Jay Lacuesta, whose seasonal menu draws on a wide selection of specialty meats alongside sustainable and locally sourced farm vegetables. The Asian-inflected approach to a steakhouse format gives Twenty Eight a distinct personality among Orange County dining rooms — it's a kitchen that takes the quality of its ingredients seriously without reducing the experience to a single note.

Hundreds of Whiskeys, One Sommelier's Wine List

The bar program at Twenty Eight is a serious undertaking. The restaurant offers hundreds of whiskeys from around the world — rare bottles sitting alongside hand-crafted cocktails designed to complement the food. The wine side of the list earned a Wine Spectator Award of Excellence, a recognition that reflects the care of a sommelier who hand-selects each bottle. That award-winning list, paired with the whiskey collection, makes the drinks program as much a reason to visit as the wood-fired grill itself.

Private Dining and Events

Beyond the main dining room, Twenty Eight is fully equipped for private events — from rehearsal dinners and wedding receptions to business meetings and cocktail gatherings. The private dining spaces are available any day of the week for both lunch and dinner, giving the restaurant a versatility that extends well beyond its regular evening service.