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Journeyman’s Food + Drink Continues as Bronze Quail


Journeyman’s Food + Drink, one of the most revered restaurants in Orange County including “Best Restaurant” awards, will transition to Bronze Quail Restaurant & Bar in the new year. The new restaurant will continue to offer an adventurous 6-course Chef’s Tasting Menu, for which Journeyman’s Executive Chef Zach Geerson became well-known, but focus at Bronze Quail will be placed on an a la carte menu presented by Executive Chef Mark Piepkorn to highlight seasonal bounty, as well as incredible culinary technique with modern applications.

“For me, the ‘journey’ veers off the current path as I return to my roots and family across the country,” commented Chef Geerson, who will continue to focus on Progressive American dishes as he pursues his passion in the culinary industry. “When I met Chef Mark Peipkorn, I knew that we shared something special and I can’t think of a better person to take this restaurant into the next chapter of its story.”

Bronze, an earth element associated with humility, sturdiness and being grounded, will be seen throughout the menu in familiar and approachable dishes, executed with new and exciting detours. Chef Piepkorn will continue to offer progressive American dishes that combine classical and modern techniques, contrasting flavors and seasonal ingredients in interesting and unusual ways.

“The Quail is our State Bird here in California,” commented Chef Piepkorn, who is familiar with Fullerton, having served as an opening chef for the Pickled Monk. “The combination of the two words best represents who we are as California-inspired and focused with a humility and sturdiness in what we offer. It’s something that resonates with our entire team, and we hope it does the same with our guests, as we continue to build on what Journeyman’s began.”

Bronze Quail will offer a full a la carte menu in the main dining room, as well as on the patio and in the bar.

Dishes representative of Chef Piepkorn’s menu include Roasted Squash with goat’s milk yoghurt, tarragon-roasted seasonal squash, chicory and béarnaise ice cream; a savory Lava Cake with smoked alligator, parsnip silk and duck heart sprinkles; Bronze Quail with a seasonal stuffing, carrots three ways, barley porridge croquette and fermented maple syrup jus; and an 8-ounce Vintage Beef Ribeye with potato trifle, blue cheese and a bordelaise sauce.

Bar Director Steven Hayden currently offers more than 30 signature drinks on his menu. The beverages include a selection of Aperitifs with low ABV, served with house citrus tonic; more intricate “Shaken Not Stirred” cocktails that highlight Hayden’s creativity, as well as takes on classic cocktails; Spirit Forward drinks that feature house-made bitters and are served over hand-carved ice or straight up; and nearly a dozen Old Fashioned variations, served with the appropriate citrus peels and house-made bitters.

Open Tuesday through Thursday from 5:30 to 10:30 p.m. and Friday and Saturday from 5:30 to 11:30 p.m. Reservations recommended for dinner in the Dining Room; bar and patio seating is offered on a first-come, first-served basis. For more information, visit

Bronze Quail is at the Hotel Fullerton at 1500 S. Raymond Avenue in Fullerton.

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