a few things to know. ✿
planning a visit? here’s a little about bl00m, booking a table, and joining us with a group.
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yes. our menu changes every three months, following the seasons and what’s inspiring us in the kitchen. take a look at our current menu before your visit. next menu drop 12/1/26.
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yes. our restaurant has just 14 tables, so reservations are recommended.
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for parties of seven or more, please email letsgo@eatbl00m.com with your preferred date, time, and number of guests. we’ll work with you to coordinate seating and availability.
please contact us before booking rather than making separate reservations for the same group.
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street parking is available nearby, but if you’d rather skip the search, there are two convenient options:
metered lot behind bl00m: 253 E 3rd St, Santa Ana, CA 92701
parking structure with hourly rates: 300 E 5th St, Santa Ana, CA 92701
please check posted signs for current rates and restrictions.
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yes! walk-ins are always welcome, with seating based on availability. if we’re full, we’ll add you to our digital waitlist so you can enjoy DTSA while you wait.
have a time in mind? with just 14 tables, reservations are recommended.
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please email letsgo@eatbl00m.com ahead of your visit or speak with your server before ordering so we can discuss your needs and what’s possible.
everything is made from scratch in our kitchen, and we cannot guarantee against cross-contact.
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we’re not offering corkage at this time.
outside cakes and desserts must be arranged with us before your visit. we have limited space and cannot refrigerate or store them. please email letsgo@eatbl00m.com to discuss what’s possible.
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yes, they’re zeros. they’re a nod to 00 flour — the foundation of our pasta dough.
the name bl00m brings together chef chuy’s love of pasta and sam’s vision of flower power, ’70s nostalgia, and a little groove.
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lowlight hospitality is the husband-and-wife team behind bl00m: chef chuy mejia and sam zaremba. chuy leads the kitchen, while sam shapes the brand, design, and guest experience.
our approach is simple: good food doesn’t have to take itself so seriously.
thoughtful food, welcoming spaces, and warm hospitality — with a little personality.