Dana Point, CA (RestaurantNews.com) Like a long drive with the windows down and the Pacific at your side, the new White Rooster restaurant in Dana Point will be rooted in motion, memory and the unmistakable pull of the coast. Opening to the public Friday, January 16, 2026, the new restaurant from acclaimed local chef-owner Michael Campbell, brings a refined yet relaxed take on California coastal cuisine shaped by the flavors, surf culture and south of the border roadside stops that define sun-soaked, salt-kissed journeys from Santa Barbara to Ensenada.
The new restaurant is located at 34320 Pacific Coast Hwy H, Dana Point, CA 92629 and will be open daily from 8:00 a.m. to 4:00 p.m. To celebrate the opening, White Rooster will host a community-focused fundraiser day supporting Dana Point Youth Baseball on January 15 underscoring Campbell’s belief that restaurants should be connectors, not just destinations.
After decades in the industry, Campbell says this moment feels intentional. With over two decades spent cooking in top kitchens from Barcelona to San Francisco, Campbell brings a global perspective grounded in coastal sensibility. Today, he also leads Pacific Pearl Café and Capas Tacos in South Orange County, earning a reputation for blending honest, approachable flavors with refined technique. Campbell is a longtime advocate for sustainability and accessibility in the food system and is a co-founder of Portland’s Sustainable Seafood Summit, reinforcing his belief that thoughtful cooking starts with responsible sourcing.
“Food has taken on a different role,” said Campbell. “Early in my career, it was about fine dining and chasing accolades. Now it’s about approachability, making memories and creating places people want to come back to again and again. White Rooster is everyday food, done with care, depth and chef-driven flavor. It’s food meant to be eaten after surfing, after driving, after living.”
Where California Comfort Meets Surf Soul
That philosophy is felt throughout the menu, which reads like a coastal road trip: layered, sun-washed and grounded in place. California influence leads, South of the Border inspiration follows, and everything in between feels familiar yet thoughtfully composed.
A lifelong surfer, Campbell credits the ocean with shaping both his cooking and his values long before sustainability became industry shorthand. “I’ve always loved the beach and Dana Point has a rhythm that feels real, and there’s a respect that comes with cooking from the coast, honoring the ocean and the ingredients it gives us,” says Campbell.
That same authenticity defines his approach to cooking with smoke and fire. Campbell’s passion for cooking over a smoldering flame is deeply personal and deeply technical. Rather than relying on shortcuts like liquid smoke or quick-oven techniques, he is committed to true smoke flavor developed over time. The smokers inside White Rooster are designed for long, low-temperature cooking, allowing proteins to absorb flavor slowly and naturally.
“Smoke should be earned,” Campbell explained. “It’s not something you add. It’s something you build. Cooking over open flame, embers or a campfire teaches patience and respect. That’s where the flavor lives.”
White Rooster’s menu reflects that easy rhythm, moving seamlessly from morning into afternoon with dishes designed for lingering, sharing and returning. Expect chef-driven takes on coastal classics such as smoke-kissed proteins, blue corn meal, vibrant salsas, and comforting plates layered with texture and restraint. Breakfast and daytime offerings lean savory and satisfying, anchored by slow-cooked meats, bright citrus, house-made sauces, and thoughtful nods to both California freshness and South of the Border soul.
Signature standouts include Campbell’s 24-hour smoked tri-tip, a deeply nuanced expression of his three decades-long relationship with smoke, and shrimp polenta tamales that merge his Southern culinary roots with coastal California flavor. The restaurant’s house salsas, each developed with balance and intention, are so central to the experience they’ll be available for takeout, inviting guests to take a piece of the journey home.
“A great salsa is like a great sauce; it needs layers,” Campbell said. “The goal isn’t to compete with the protein, but to complement it. I’ve spent over three decades traveling and refining salsa, not reinventing it, just honoring and elevating the balance.”
From Surf Stops to Sun-Faded Charm, the Space Reflects Dana Point’s Beachside Spirit
For Campbell, the location is deeply personal, and the space itself mirrors the menu’s journey. Inspired by the roadside taco shacks and surf stops found along the Mexican coast, the interior channels an open, sun-faded, outdoor energy, at once casual, coastal and unmistakably Dana Point. “Dana Point is a different feel than the rest of Orange County. It’s a true beach community with deep roots. That spirit guided everything from the food to the flow of the room.”
For more information, please visit WhiteRoosterCafe.com, or follow @whiteroostercafe on Instagram TikTok or Facebook.
Contact:
Erin Peacock
Peacock PR
949-939-1872
erin@peacock-pr.com
The post White Rooster Lands in Dana Point, Bringing the Soul of the California Coastal Road Trip to the Table first appeared on RestaurantNews.com.
