Haz clic aquí para leer esto en español
By Kathleen Furore
Inspired by Orange County’s rich ranchero history, Tony Monaco recently debuted Blind Coyote Cantina in Yorba Linda, California. Blind Coyote is more than a new restaurant — it is a re-brand of The Blind Pig, Monaco’s American gastropub that occupied the space for approximately five years (and still operates in nearby Rancho Santa Margarita).
To achieve his culinary goals, Monaco tapped his executive chef/partner Karl Pfleider to create a menu that draws from Pfleider’s Mexican heritage and childhood dishes that blend regional flavors with innovative preparation techniques. Menu highlights include lamb empanadas, bay scallop tostadas, snapper ceviche, the Vaquero Steak (a 20-ounce bone-in ribeye), and an agave-based bar with a focus on tequila and mezcal.
el Restaurante reached out to Monaco to find out why he made such a significant pivot and how business has been since Blind Coyote Cantina opened in late August.
1. What made you pivot from The Blind Pig, a new American gastropub, to The Blind Coyote? And why now?
After more than five years of operating The Blind Pig in Yorba Linda, I realized that the concept would work best as a single, highly curated unit tailored to its specific community. Our Rancho Santa Margarita location has become a staple in the area over the 11 years we’ve been open, but replicating that success in Yorba Linda, with a very different clientele, proved challenging. In essence, I found myself running two distinct restaurants under the same name, which diluted the identity of The Blind Pig in Yorba Linda.
I had already developed the Blind Coyote Cantina concept and was actively looking for the right location when it hit me — Yorba Linda needed something fresh. I didn’t want to give up on a community I’ve enjoyed being a part of, and I recognized that this concept addressed a real need in the area.
Financially, especially in today’s economic climate, it also made far more sense to rebrand an existing space than to launch an entirely new location from scratch. This pivot allowed us to better serve the community while staying true to our values and adapting to the unique characteristics of Yorba Linda.
2. You made that pivot pretty quickly — closing August 3 and opening the new concept August 30. How were you able to make such a quick turnaround considering the goal was to create an entirely new atmosphere in the space?
Opening within a short time frame was crucial — I didn’t want to risk losing our staff during the transition.
So, what allowed us to complete the rebrand so quickly was focusing on changes that didn’t require permits or construction, which would have added significant time to the process. We mapped out the entire plan months in advance and already had the menu tested, so it was truly a matter of execution. By sticking to cosmetic updates, we were able to transform the space in just three weeks.
It’s been a couple of months now and I’m confident we made the right decision. The community has been incredibly supportive, and people are loving the new concept.
3. There are so many Mexican-inspired restaurants now — especially in California. How are you differentiating The Blind Coyote from all of the other concepts?
Growing up, I had so many fond memories of dining at local Mexican restaurants, and I wanted Blind Coyote Cantina to evoke those same feelings while also being a place where guests leave feeling energized. Our cantina prides itself on a chef-driven menu crafted with the state’s freshest local ingredients and a wide variety of options to accommodate every guest’s needs.
The culinary offerings are furthered by a world-class cocktail program, with a specific focus on agave-driven creations. In my opinion, that’s something that hasn’t been readily available in the Yorba Linda area — until now. I started my career on the premise that the Orange County restaurant industry needed more high-quality cocktail menus, so it only made sense to continue that mission at Blind Coyote, tailoring it to highlight Mexico’s incredible agave creations.
4. It’s pretty early to tell how successful this new concept is considering how new it is and that the holiday season came not long after it debuted. But how has business been compared to what you were seeing with The Blind Pig?
It’s been going really well so far, and we’ve received a lot of great feedback. Guests can sense authenticity better than anyone, and it was clear that continuing The Blind Pig in Yorba Linda wasn’t the right fit. The community has truly embraced our team’s genuine excitement for this new concept, making the transition even more rewarding. At this moment, it definitely feels like the right decision.
Looking ahead, especially after the holidays, our focus remains on spreading the word about the concept — particularly that we’re now open for lunch from Tuesday through Sunday (something we didn’t offer at The Blind Pig). Since Yorba Linda often operates like a small town, it can take different strategies to get the word out about certain initiatives. But overall, we’re very happy with where we are right now.
5. There are a lot of Mexican restaurants that have been around a very long time and might be thinking about either retooling or even completely rebranding. What advice do you have for a restaurateur who is in that position based on your recent experience?
Minor retooling or tweaking is something we as restaurateurs should be doing constantly. Revamping menu items, adjusting service procedures, upgrading glassware or plateware, and making small, inexpensive remodels can all help freshen things up. There are plenty of little ways to “retool” without undertaking a massive project.
As for a full rebrand: First, make sure [an issue with] your concept is truly the reason you feel the need to rebrand (unless you’re just bored and want to try a fun new idea). Maybe the issue is the location, service, or overall quality of the product. A rebrand isn’t going to fix those problems—it’s just throwing good money after bad.
If you determine that your concept is the issue and you have a new idea you believe in, then just go for it. We can waste a lot of time waiting to pull the trigger.