Trust DTSA — Restaurant in Santa Ana

What I loved most about this meal is the unmistakable room filling passion towards each of the dishes that are served to the guests. Each guest is expected to walk in, sit down, and trust that they will be satisfied. For a multi-course experience, even if a dish or two was a creative flop, the hope is that each guest would be satisfied by the many other dishes served that night. I really appreciate this kitchen taking the creative risk to produce one-offs such as the home made salted brie, and capitalize on seasonal items such as the ramp.

From the beginning, it is clear that this is more than a dinner service. It is a dinner service and a show, which makes it an experience. Along with Chef Justin himself describing each dish as it is served, you also get a peak into the plating and preparation of each of the dishes before it is served. Every single dish was plated and prepped in front of you. There were no dishes served from the black box kitchen behind the magic curtain. Not only that, but the entire meal is paired with six drink and wine pairings selected by the head sommelier, Jason Scarborough. You might even be able to get an additional pour if you ask nicely. And certainly don’t be afraid to ask about the details on the vintages. They were selected for a reason!

Hopefully, each guest will walk out of this restaurant having learned something new about food, increased their appreciation for the unique ingredients used, or fall victim to a post-meal food coma. Ideally, all three. Instead of buying massive quantities of food to serve an entire restaurant, this kitchen buys multiple small batches of ingredients to serve to a small party of guests. As a result, many unique and uncommon ingredients are used, and by listening to the descriptions, hopefully you can learn a little bit more about food, such as where something comes from or what it is. Chef Justin’s, swear like a sailor, enthusiasm for his food and his craft fills the entire room with an appreciation for each dish that the chef preps on one side of the counter, and serves to you on the other.

This meal was a treat, getting to experience such a creative array of dishes. While not every single one was a grand slam, there were enough memorable charms that I will certainly remember and treasure this experience. Perhaps the only thing more exciting is the promise that on any other visit, no menu will be exactly the same, so one can always revisit this counter for a new set of dishes, or perhaps try one of the many themed experiences such as “Veggies Are Awesome”, or “Ultimate...

Hands down a true culinary journey through food and storytelling, Chef Kyle McClelland's experience and artistry shine throughout the evening. From delicate scallops and imported French prawns to salsify and swordfish, he treated each course with refinement and intriguing flavor profiles. And caviar!--Need I say more?! Our favorites included the handmade pasta stuffed with short rib and the lamb chops, which were altogether astounding at just how tender, non-gamey and delectable they were. The desserts were like little streams of consciousness entering your mouth with every bite. The Kouign-Amann was the best pastry we've had since visiting France.

This intimate 18-seater restaurant gives you direct access to speak with the chefs and watch some of the kitchen magic. The wine parings are on point. The atmosphere is inviting and enthralling. Don't forgo visiting DTTN 2.0 next door either before or after your meal (entrance is included with the purchase of your meal at TRUST). The cocktails are superb and owner/operator Jason Quinn is on hand to exceed your expectations of service.

"In...

We went to Trust for date night on a Friday, and reserved 2 spots for their Dinner Party! We arrived late and they saved us our appetizer and wine, and were able to enjoy the rest of the fabulous evening.

Plate after plate, wine after wine, my oh my we had a great time! We were so full we had to pack most of the skirt steak, but our favorites were the salad with endives/anchovies, salad with caviar over sun dried tomatoes, house-made pasta with king crab and mushrooms, creamed corn dish with corn nuts, iberico ham with pickled cherries and house-made sauce, lamb chops with house-made pickled strawberry sauce (AMAZING), and the dessert (see the picture!).

The chef is extremely entertaining and goes into the detail behind every dish, and the staff are all amazing. They have different themes almost every day with courses and dishes changing constantly. Many of the people we sat beside have gone multiple times....