Charlie Palmer’s Tasmanian salmon is terrific, marked first and foremost by the crisp layer of panko seared to its skin. The fish is cooked perfectly—you’ll be given a knife, but the salmon doesn’t require such pointed cutlery. Among heavier entrées, the liberty duck breast is a standout. Charlie Palmer’s menu absorbs a number of international tastes into its recipes, and the duck serves as the restaurant’s Indian ambassador. Patted down with a heavy helping of toasted cumin, the duck possesses a powerful flavor that bounces off dark piles of pickled onions and a tiny, tented duck wonton. But equally essential to the dish is that, like the salmon, it’s one timed with tenderness.

CHARLIE PALMER AT BLOOMINGDALE’S 3333 S BRISTOL ST | COSTA MESA 92626 | 714.352.2525 | CHARLIEPALMER.COM/BLOOMINGDALE/HOME.HTML | OPEN FOR LUNCH MON-SUN 11:45AM-2:30PM | DINNER SUN-THURS 5:30-10:30PM | FRI-SAT 5:30-11PM | DINNER FOR TWO $70-125 | FULL BAR

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