Vaquera — Restaurant in San Juan Capistrano

I’ll start by saying that Google should create a new feature where brand new restaurants get a 30 day window of reviews that do not impact their star rating after freshly opening... Call it a sort of trial-period where the restaurant has a chance to act on the received feedback, and implement the changes prior to reviews actually “counting.” I’m leaving a 5-star review out of principle and empathy (with constructive feedback)

Seeing a 3.9 star rating is sad, but I do get it. When we (two of us) came by on a Sunday morning at opening time with no reservation, we were confused as to why it was taking so long to situate the few sets of two-person parties waiting ahead of us in a completely empty restaurant. We waited 10mins and were seated by a host.

Improvement opportunity: train hosts to better-acknowledge waiting guests in line, and develop a word track that explains there are many reservations that will fill the restaurant up soon, and that they are trying to situate non-reserved guests into the handful of unreserved tables. Otherwise, the back logistics are invisible to the guest who only sees an empty restaurant, and silent host continuously swiping around on an iPad with zero explanation. Also, it’s always been a huge pet peeve of mine when the first words out of a host’s mouth are “do you have reservations?” rather than a warm salutation preceding that question, like “hello,” “welcome,” or “how are you?” Maybe the sassy dark-haired male host was just having a bad morning. Regardless, it’s San Juan Capistrano, not pretentious LA… be friendlier!!!! Be warm!! Be hospitable!! If you’re a business in the River Street Ranch, make it a huge point within the culture of the staff to embody that vibe.

Alright- food feedback. I ordered the Short Rib Barbacoa Hash. Clearly very high quality ingredients, but absolutely needs way more flavor and seasoning. Needs more spice from different peppers other than a poblano, needs more acidity/tang, and wouldn’t hurt with a cilantro sprinkle to give it some herbaceous dimension. Also, if one adds cheese to this dish, it needs to be a melty shredded substantial cheese like cheddar or pepper jack, not the faint shavings of Parmesan I was given that looked like they would all blow away if a breeze came by. Also, I recommend picking a great local hot sauce brand to carry in the restaurant to offer customers, if not planning on making adjustments to entree. Hot sauce options are a HUGE must is So Cal.

Sourdough breakfast sandwich. Delicious but only if you add bacon… because without it, it’s literally just egg, hot sauce aioli, cheese and arugula? Also, a side of bacon is $12? I guess that just hurts my brain. Anyway, the sandwich was delicious after adding bacon and more salsa on it. The purple sourdough bread is phenomenal with great texture and taste.

TL;DR Service: hosts needs word track/mood training, server was very nice (was a nice young man I think maybe named Josh who introduced himself and shook our hand after the meal, nice touch)

Food: needs more flavor but on the right track

Ambiance/design: BEAUTIFUL. Can’t wait for every other element of the restaurant to come together with time so this place reach its...

Went with the fam to La Vaquera last night and it was amazing! The new River Street Marketplace was fun to wander around in with the cowboy/surfer shops and eating and drinking options. La Vaquera is definitely the highlight with its stunning design. The menu features ranchero cuisine, and most dishes are prepared on a huge wood-fired grill, which is cool. The New York steak was perfectly done at medium rare and we also had the local catch which was paired with mussels and cauliflower in a spicy broth. Yum!! To start, we shared a little gem salad and a oysters, but the steak tartare was my favorite dish and had a really unique flavor and was clearly very high quality. We learned that they use the Ecology Center for much of their produce, so it's local, organic, fresh, and seasonal. Cocktails were off the charts and creative. I had the Luz Verde which was made with mezcal, cucumber and lime and Sally had the Costa Blanca which was clean and refreshing. Our kids were very happy with the kids steak and quesadilla. The service very good - clearly the training was extensive - and our server Mar was knowledgeable, warm, friendly and attentive. Prices were a little high but what you would expect for this caliber of restaurant and on par with other steakhouses in the area. We already made another reservation to bring our friends back. La Vaquera brings much needed originality and creativity to the dining scene in southern Orange...

My wife and I recently took the train down to San Juan Capistrano because we had never been there and heard it was a very cute little town. While we were there we stopped in to have dinner at a new restaurant called La Vaquera. What a gem! The location is perfect - just a short 2 minute walk from the train station and you pass by the most adorable petting zoo along the way. When we got to the restaurant, we were immediately surprised by just how beautiful it was. The bar has a rustic feel while still feeling super modern at the same time (love the cowhide-lined bar wall!). The menu was bursting with delicious classic California options. Every dish we tried was fresh and full of flavor—my wife said the Wagyu Denver steak was the best steak she's ever had. Personally, I preferred the filet, and the aguachile starter was a standout as well. And let's not forget about the drinks. They are definitely on point and the restaurant must have a very creative bartender working for them. The cocktail menu features a variety of top-shelf tequilas and mezcal options - definitely go for the Young Legend or the Luz Verde while you're there. All in all, this place is perfect for a cozy date night dinner or a lively night out with friends. We left for the train happy and full and will definitely make plans to be back again!...