Chef Zach Geerson Raises The Bar on Hotel Restaurant Dining

If you travel through on 91 freeway often, you would have probably noticed A HOTEL by Raymond Avenue exit. It used to be somewhat unmemorable until it became The Hotel Fullerton. The exterior got a new fresh look, much more upscale and sophisticated. I have not stayed here and don’t know what the rooms used to look like. But from what I saw on the website, the room are very contemporary and chic. I was even more excited when I learned Chef Zach Geerson took charge of the restaurant operation at the hotel! Many of us probably knew him from another restaurant in Brea. He made a huge impression with his creative culinary menu by marching his own beat.

It didn’t take long before the management at The Hotel Fullerton took notice of Chef Zach Geerson and enlisted him to be the Executive Chef of the restaurant operations. And now he is revamping the the menu centered around fresh seasonal and sustainable ingredients locally sourced. With the freedom and support to create, he has elevated his culinary inspirations and created many amazing dishes that I was excited and had the pleasure and honor of trying in my recent visit. There are 2 restaurants at the hotel; Griswold Bar & Grill and Red. Expect new and exciting changes coming in the near future. But first, Griswold Bar & Grill has begun to offer a brand new menu carefully crafted by Executive Chef Zach. I talked to him in great length during the night of our tasting. I am so impressed with his passion and enthusiasm when he explained how he created each recipe. He is a perfectionist in both techniques and artful presentation and it shows on every dish he puts out.

While we looked over the menu, Allen got a beer and I got the Mint Collins (Beluga Vodka, Mint, Lemon Juice, Simple Syrup, Splash of Soda). I love all things lime or lemon. This was refreshing and delicious!

We decided to let Chef Zack guide us through the night. He started with Burnt Milk Panna Cotta (Heirloom Tomato-Strawberry Salad, Mint, Basil, Coriander, Spiced Walnuts). I loved the texture of the panna cotta which was just a tiny bit denser than most other panna cotta, so creamy but light. This dish could be eaten as a salad or dessert. Either way, it’d be a great start or end to your meal.

Second course was Gnocchi Primavera (Goat Cheese, Pine Nuts, Vegetable Ash). The goat cheese filling took the gnocchi to another level. The vegetables were so fresh and crisp. This dish was like Spring on the plate. It makes you happy in all senses.

Third course was Foie Gras Dumpling (Grilled Green Onion, Tamarind, Coriander, Shiso, 5-Spice Dashi). You heard it right! I’ve had Foie Gras many different ways but never in a dumpling! All I can say is BRAVO!

Fourth course was Rex Sole (Black Garlic, Za’atar, Lemon, Sumac, Morel Mushrooms, Herb Bisque). I honestly am not a fan of sole but Chef Zach changed me that night. Perfectly cooked accompanied with the different spices and sauce that worked so well together. He plays magic with the food and can turn ‘not my favorite’ to ‘my favorite’.

Fifth course is dessert, Lime To Me (Lime Bar – Blueberry, pistachio, Tarragon, Blueberry Sauce, Olive Oil). If you love lemon bar, you will LOVE this lime bar even more. It was delicious! In case you didn’t know, Chef Zach is also a master pastry chef!

There are so many other amazing dishes on the Spring menu and you want to visit soon as the menu changes quite frequently by the season. If you have any special occasion (Mother’s Day is just around the corner) or event, big or small, don’t forget to inquire about their fantastic catering services. I am looking forward to going back soon. Let me know when you are going and maybe we can meet up!

Griswold Bar and Grill
The Hotel Fullerton
1500 S Raymond Ave.
Fullerton, CA 92831
(714) 635-9000

Visit and like my FB page for more current event updates. Follow me on Twitter and Instagram.