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Specialties
Inspired by classic country music and speed metal alike, vintage cars + knives, surfing, skating and a good bloody rib-eye, Chef Ryan Adam’s food is dynamic. He’s travelled far and wide, and has cooked, sweat + yelled in over 40 kitchens. Now, at the helm of his own eatery, he brings it back to home. No matter where you come from or what happens during your day, you will always find yourself around the table, sharing a meal with the ones you love.
Seasonal, ever-evolving menu is formatted into small, medium and large plates. A phenomenal artisanal cheese and charcuterie selection is also available nightly. 370 Common places an emphasis on sourcing from local responsible farms and fisheries guided by principles of sustainability.
Brown Bag Tuesdays offer a mystery bottle of wine for $ 15 with the purchase of dinner. Wine-O Wednesdays offers an additional 3 course tasting menu paired with wines that changes weekly.
The relaxed vibe and knowledgeable service makes it a favorite among locals and tourists alike.
History
Established in 2011.
Born and raised in Orange County, CA, Ryan was heavily influenced by his family. His grandmother didn’t believe in restaurants. She grew her own produce and cooked everything. His dad had always worked with his hands. His mom made everything special for him because of his picky-eater tendencies until one day it was declared, «Make it yourself.» So Ryan discovered the spice drawer.
Inspired by classic country music & speed, metal alike, vintage cars & knives, surfing skating and a good bloody rib-eye, Ryan’s food is dynamic. He’s traveled far & wide & has cooked, sweat & yelled in over 40 kitchens. Now, at his new eatery, he brings it back to home. «No matter where you come from or what happens during your day, you always find yourself around the table, sharing a meal with the ones you love.»
–Globally Influenced.
–Domestically Sourced.
–Three Seventy Common.
Meet the Business Owner
Ryan A.
Business Owner
Meet Ryan Adams: Chef Proprietor of Three Seventy Common.
Born and raised in Orange County, CA, Ryan was heavily influenced by his family. His grandmother didn’t believe in restaurants. She grew her own produce and cooked everything. His dad has always worked with his hands and his mom made everything special for him because of his picky-eater tendencies, until one day it was declared, «make it yourself». So Ryan discovered the spice drawer.
A devilish streak found him busted for breaking windows or scuffing up the neighbor kids enough times to get him stuck at the kitchen table on veggie-cleaning duty or in the garden picking beans.
Inspired by classic country music and speed metal alike, vintage cars + knives, surfing, skating and a good bloody rib-eye, Ryan’s food is dynamic. He’s traveled far and wide, and has cooked, sweat + yelled in over 40 kitchens. Now, at the helm of his new eatery, he brings it back to home.