Burger concept Palms n’ Patties opens at South Coast Collection in Costa Mesa

Palms n’ Patties, a burger concept which utilizes only 100 percent organic, grass-fed beef and avoids the use of seed oils in the cooking process, has signed a lease with Continental Realty Corporation for 1,815 square feet of space at South Coast Collection (SOCO), a 292,000-square-foot luxury home furnishing and design lifestyle center in Costa Mesa, California. The restaurant opened its first location earlier this year in Santa Monica and plans to begin operations at a new site on 3rd Street in Los Angeles, following the recent opening of the SOCO location. Jillian Sabaugh, CEO, Ukropina Sabaugh, represented the landlord in this lease transaction.

According to entrepreneurs and co-founders Pedro Goes and Browston Xai Xai, Palms n’ Patties maintains an “intentionally small” menu to “preserve the integrity of each food item, guarantee freshness and high quality, and keep prices reasonable to consumers.” The restaurant specializes in smashburgers and cooks its original hand-cut Pn’P Fries in beef tallow. The sauces are also made on premises and created with avocado oil and green ingredients. Drink offerings include several flavors of OLIPOP prebiotic soda and organic lemonade.

“Consumers are becoming increasingly health conscious and making better decisions about the food they eat, especially in Southern California, and Palms n’ Patties immediately resonated in the Santa Monica community upon our opening in January,” explained Pedro Goes. “We are proud of the process we utilize to produce high-quality meals and it is extremely important for us to maintain consistency and provide the same experience to each consumer. We want people to feel good about themselves after eating a Palms n’ Patties hamburger, rather than guilty after ingesting a fast-food product.”

Goes brings a background in marketing and operation consultancy for food and beverage companies, while Xai Xai has previous experience in operating multi-location fast-casual concepts in the restaurant category, a partnership Goes terms as “the perfect situation.” He explained that the next step for Palms n’ Patties is to scale operations and completely eliminate the use of seed oils in its food items, a goal which will be attained when the restaurant begins baking its hamburger buns in-house. Goes said that a small amount of seed oil is currently contained in its buns, which are purchased from an outside source.

Palms n’ Patties is opening in The OC Mix, a nearly 15,000 square foot shopping and dining experience which is part of South Coast Collection and features more than 20 distinct full-service sit-down restaurants, coffee shops, quick service restaurants, a fine cheese retailer, a barber, and other unique soft good retailers.

“We love the energy and consumer demographics at SOCO and The OC Mix, and we believe that we would seamlessly fit in with the existing tenant mix,” Goes said, adding that the concept leased a second-generation restaurant space, which will significantly accelerate its opening schedule. Among our goals was to ramp up operations as quickly as possible, but we also wanted to choose a location where Palms n’ Patties could thrive in the long-term.”

“We’re thrilled to welcome Palms n’ Patties to South Coast Collection,” said Kristina O'Keefe, Vice President of the Commercial Division at CRC. “Their focus on high-quality, organic ingredients and healthier cooking methods offers something truly unique to our visitors. This addition not only enhances our dining options but also reflects our ongoing commitment to bringing innovative, community-focused concepts to SOCO. We believe Palms n’ Patties will be a key driver of future growth and help us continue to build a vibrant, destination-worthy experience for our guests.”

More than 340,000 vehicles pass the SOCO site on an annual basis via Interstate 405. More than 200,000 people, including more than 65,000 households with an average household income exceeding $132,000, are located within a three-mile radius of SOCO. Additionally, 125,000 people work within a three-mile radius.