Flamingo Lazeaway Club
Restaurant · Santa Rosa ·
Californian & Asian dishes with craft cocktails poolside
Californian & Asian dishes with craft cocktails poolside
"The venue inside the Flamingo Resort in Santa Rosa continues its twice-yearly Turntable pop-ups; for April 5 through 27 Chef Amanda Kuntee Maneesilasan of Chao Krung Thai will head north from Los Angeles to cook a menu of her hits. For dinner diners can expect items like the nam tok duck, a Thai waterfall salad with duck breast and chile lime dressing; Siam pork chop; and bek gai tod, or deep-fried garlic wings. At lunch she’s bringing four items from Ban Ban Burger, including the popular wagyu laab smash made with laab powder and Thai pickles." - Dianne de Guzman
"A Pacific-inspired restaurant at the resort offering tropical cocktails and dishes such as magic mushrooms (grilled maitakes with a miso garlic dressing), scallion pancakes with pimento kim-cheese, and a duck red curry. The menu draws from cuisines of the Pacific, from Mexico to Thailand, and the restaurant hosts the annual Sippin’ Santa pop-up each season—running this year from Sunday, November 24 through Monday, January 6, 2025—featuring Santa on a surfboard, palm trees decked with ornaments, and holiday-themed cocktails." - Marisa Churchill
"If I want the full sit‑down experience at the Flamingo Resort, the Lazeaway Club will serve Huang’s chicken all day during the pop‑up, and there’s also the convenience of ordering in advance for pick‑up via Tock." - Dianne de Guzman
"Flavors of the Pacific are the name of the game at this restaurant inside the revamped Flamingo Resort. You want to be here for brunch — poolside — with a Coconut Espresso Martini in one hand and a plate lunch of loco moco or spicy chicken bao in the other. The campy vibe escalates to astonishing heights during the holiday season’s Sippin’ Santa, when the guy with the red clothes and white beard dons board shorts and sunglasses with food and drinks to match. The Mele Kalikimaka — Hawaiian sweet bread stuffing croquettes with mezcal cranberry sauce and sage — pairs beautifully with a Ho Ho Hot Buttered Rum in a classic tiki cup." - Christina Mueller
"At Susan Kim’s Turntable residency (and prior Dosh pop-ups) the eggy spaghetti tossed in cured egg yolk and salmon roe was notable, but the yuba salad truly lingered: crisp cucumber, apple, and radish with Hodo yuba noodles and wood ear mushrooms tossed in a hot mustard dressing as a riff on haepari naengchae—refreshing, texturally brilliant, and even better as leftovers." - Eater Staff