Orange County, California's newest restaurant and live country music venue is now open. The dining and entertainment venue is located on the ground floor within the newly constructed six-story building of Extron Electronics International headquarters.
THE RANCH shares one roof with two separate entrances. One entrance is specifically for the restaurant with a seating capacity for 326 guests. The second entrance is for the saloon with a seating capacity of 400 guests.
THE RANCH Restaurant & Saloon is the brainchild of Andrew Edwards, 68. Originally from North Carolina, Edwards’ deep passion for fine wine, country music, dancing the two-step, and fine food made him venture into the restaurant and entertainment business.
THE RANCH is based on what Edwards loves: a classy venue playing country music and a restaurant that is inviting, refined, and upscale specializing in fresh quality seasonal ingredients and a diverse wine selection.
After seven years viewing countless sites for THE RANCH, Edwards decided to keep it close to home and have a portion of the ground floor of his International Headquarters become the home for THE RANCH.
"We have created something that doesn't exist in Orange County: a place for the foodie to dine and also a place for the country music crowd to dance," Edwards says. Every detail and every decision throughout the restaurant and saloon involved Edwards' personal touch.
THE RANCH Restaurant features intimate dining areas with expansive trussed ceilings made from rough American Cedar wood; an exhibition style kitchen; and custom coffered ceilings in the main dining room made from hand-crafted premium grade American hickory.
The restaurant menu is seasonally driven with an emphasis on farm-to-table fresh ingredients, sustainable seafood selections, and all natural Black Angus steaks, and features barbeque from three regions.
The 14,000-bottle wine cellar, crafted by Master Sommelier Michael Jordan, represents a value oriented diverse wine list representing the world's wine growing regions designed to complement the restaurant's seasonally driven menu.
"We are fortunate that our Executive Chef, Michael Rossi, is a second level certified sommelier and crafts the menu specifically to be paired with wines," Jordan says.
The entry doors into the restaurant and saloon are made of premium grade hickory with oil rubbed bronze accents. Upon entering, flanking the restaurant foyer, are vintage leather belt walls that were hand sourced and made by a local artesian in Marina Del Rey.
The leather sofas in the waiting area are handcrafted from North Carolina and the foyer floor is hand selected Mesquite wood end grain flooring. Once inside, the rough cedar beams and the ambient lighting cast an inviting glow to arriving guests.
Images of western life-style adorn the walls along with images of farming and ranch life. All the walls in the restaurant are acoustically treated to assist with sound absorption should THE RANCH saloon be holding a concert next door.
The 40-foot concert stage with a 47 x 26 foot solid white maple sunken dance floor and a state-of-the-art Myer sound system was designed with the country musician and country dancer in mind.
Like the restaurant, the saloon trellis and stage columns are made of rough-sawn American Cedar as well as acoustically treated walls to enhance the sound when bands and concerts play on select nights of the week.
The bars and railings were designed to pay homage to saloons of the past with a more modern feel. Seating in the saloon is comprised mostly of table seating and seven booths with a premium view of the stage. Two bars service the saloon the 47' Long Horn Bar and the 27' Mustang Bar.
The saloon menu is a more relaxed version of the restaurant menu with small plates, sandwiches, and bar fare. The Saloon features its own version of happy hour. "Round Up Hour" is available from 5:30-7 p.m. with snacks at $6, sandwiches at $7, and sips ranging from $3-5. If guests prefer to dine in the saloon THE RANCH restaurant menu is also available.
Master Sommelier and veteran restaurateur Michael Jordan is the vice president of food & beverage, brought on by Edwards to assist in the development and the operations of THE RANCH. Jordan then tapped Executive Chef Michael Rossi to design, develop, and train the kitchen and build the culinary team, including Executive Sous Chef Evan Stanley and Pastry Chef David Rossi. Ray Gonzalez, formerly of the 555 in Long Beach, is the general manager.
THE RANCH RESTAURANT is open for dinner nightly beginning at 5:30 p.m. THE RANCH SALOON is open Wednesday – Sunday beginning at 5:30 p.m-2 a.m. The Saloon is closed on Monday's and Tuesday's unless a concert or special event is being held.
THE RANCH is a long time vision and dream of Andrew Edwards, owner and founder of Extron Electronics, a leading manufacturer of professional AV system integration products for more than 29 years.
THE RANCH Restaurant & Saloon is located at 1025 East Ball Road, Anaheim, California, on the ground floor of the new Extron Electronics International Headquarters. It is minutes from Disneyland, The Anaheim Convention Center, Angel Stadium, and The Honda Center. The phone number is 714.817.4200. For more information on THE RANCH, please visit www.theranch.com