Orange County Food Blogs

Cedar Creek Inn

2009-10-10T18:24:00.000-07:00

Came here for dinner during Restaurant Week. They have both a $20 and $30 menu to choose from. The starters and dessert were the same, but the price difference depended on the main course ordered.

The Baby Iceberg Wedge salad, was more of a deconstructed Cobb salad, rather than the classic Wedge salad, but I wasn't complaining. Two baby halves of iceberg lettuce, came with chopped egg, applewood smoked back, grape tomatoes and blue cheese. All ingredients combined well and was not over dressed.

The Surf & Turf was a bacon wrapped petite filet mignon, which was a little dry, but the bacon made up for it. The lobster tail was 6 oz. and was served with drawn butter. A side of veggies finished off the entree.

The Coconut Supreme Cake is their signature dessert. A large slice of white cake with a coconut frosting (tasted like their was a little bit of cream cheese in the frosting ) and coconut flakes, came with a scoop of vanilla ice cream. The cake was a rather large slice, and was moist, tender and flavorful.

This was a very good value for the price. I would definitely head back here the next time restaurant week rolls around.

Rumbi Island Grill

2009-09-17T09:06:00.000-07:00

Rumbi Island Grill
24000 Alicia Parkway Blvd #23
Mission Viejo
The Gateway Center
(949) 206-1002
(949) 206-1158 FAX
Official Site

From time to time I have to reemphasize that I don't eat just Mexican food. I recently went on opening day (although a grand opening will take place on Monday, September 21 - read the Fast food Maven blog to find out about free food on Monday) to Rumbi Island Grill in Mission Viejo, a chain I had visited two locations of a handful of times while in Utah about three years ago.

Rumbi is mostly though not strictly Hawaiian. It also has some Caribbean and Asian and a touch of Mexican influence thrown in. I have described it elsewhere as a Hawaiian Pei Wei and that seems to be a good general description.

On Monday's visit I tried the Hawaiian Teriyaki bowl with chicken. Basically you pick the kind of meat you want and then the way you want it served. I got a half-sized bowl and along with the tortilla soup (yeah, I threw one of their two Mexican items in) was plenty for my lunch. As with my out-of-state Rumbi visits I am struck with how fresh everything is. For those who are used to ordering all their dressings and sauces on the side, well, it comes that way here automatically. Robustly flavored teriyaki glaze paired with white and black sesame seeds top off this bowl nicely. You can have it served over white rice, brown rice, Rumbi rice (I think it's white rice with red beans), or noodles (noodles are an extra 79 cents). For those who like to get half sweet potato fries and half regular fries at The Counter be aware that Rumbi fries already come that way.

Click here or any photo in this entry to be taken to the complete (14 photos) photo album at flickr.

Looking forward to their other OC locations opening up...

China Garden changing ownership

2009-05-20T14:05:00.000-07:00

We just ate there for dimsum lunch today, and noticed a sign in the windows indicating that the new owner will be "VIP Seafood Restaurants, Inc." Sorry to see the ownership change! Even with the splashier Capital Seafood opening up recently, China Garden was still my go-to place for dishes like geoduck and peking duck (no relation).

I guess the writing was on the wall, with the smaller crowds, and the new 10% discounts to try to entice diners. And it's not like the business is out of business, yet. Hopefully VIP Seafood Restaurants is the same entity that owns VIP Harbor Seafood in West Los Angeles, a second floor eatery off Barrington and Wilshire, that was similarly serviceable, if not in the same league as the outposts throughout Monterey Park and Rowland Heights.

And hopefully they try competing on quality, rather than price. Irvine's Capital is certainly more vulnerable on the quality and authenticity score.

The Chippy

2009-03-18T20:22:00.000-07:00

The Chippy Fish & Chips
2222 Michelson Dr. #216
Irvine, CA 92612
(949) 833-2322

This is what you look for from Michelson

This is not a review per se but a quick augmentative followup to ElmoMonster's review of The Chippy on his Monster Munching site so go to his blog for the whole report. I read his report on Monday and since this place is close enough to where I live I headed there at dinner time and arrived at 6:23 only to find them closed even though they officially close at 6:30pm. Then I tried again on Tuesday, arriving at 5:42pm only to find them closed again. This was making my quest look more important to me than it was, but, hey, if it's close and they have good fish and chips why not give them a try?

The view walking into the food court

This morning I decided to play the early bird so I showed up for lunch at 11:30am and amazingly they were open. I told them about my prior two failures to try their food and they apologized and said sometimes business is slow after business hours (understandable considering they are in a food court whose main object is to feed lunch to hungry businesspeople). They said to just call ahead if it's near the end of the day and they will stay open if they know you are coming . . . as long as you still arrive before 6:30pm.

The most exciting picture ever

In short, this was a lot like the places I went to when I lived in Ireland, all of which were generically called, "the chippy." The owner here lived in England and brought his fish and chips knowledge back for us to enjoy. The only difference here is that this chippy didn't wrap their fish in several sheets of newspaper. Then again, the Belfast Telegraph is hard to come by in these parts.

My #4 one-fish, one-shrimp combo

ElmoMonster's writeup here.

UPDATE: Here's a picture of when I went back a couple weeks later and got some fish again and some hush puppies:

The Road to Lent (or one bloggers attempt to avoid meat)

2009-03-03T23:28:00.000-08:00

I have a resolution to attend church more. In an effort to stray away from being my self-proclaimed "Catholic-lite", I'm also partaking in Lent. In a New York minute, this means that for all Fridays between now and Easter (starting on and including Ash Wednesday) I will not consume meat. My definition of meat includes beef, pork, chicken, and most land animals. Protein-rich alternatives include seafood, eggs, nuts, and tofu.

Seeing that steak and pork products are a few of my favorite things (cue Julie Andrews), this would not be easy. It's like in elementary school where you HAD to read the book and do a report on it. When it comes to food and my childhood, being told what I had to eat was frustrating. In an effort to help some fellow bloggers with the conundrum that is Lent, here are a few places I've tried in the last week.

Signature Kitchen (South Coast Plaza) - Costa Mesa

I was here picking up some concert tickets, and decided to spend my pre-workout dinner in this new take on a food court. Three culinary tastes all under one roof. The best part is being able to order off any menu at the register.

Local favorite Nancy Silverton features some fresh mozzarella sandwiches, grilled Gruyere, and a tuna melt panini. Her secret is the La Brea Bakery bread used. When in doubt, just go with the special: Any half sandwich/panini with a house salad or cup of soup for $6.95.

East coast's Marcus Samuelsson showcases his love of all natural, black Angus burgers. There's also a mahi mahi sandwich, feta salad, and the only selection with french fries *and* sweets.

Iron Chef Cat Cora has got her 'que on with fresh global options. Smoking hot vegetable soup, cheddar madeleines, BBQ shrimp, and the option of fire-roasted veggies and smoked mozzarella. There are not only fresh croutons and a drizzle of pesto in the soup bowl, but even more bread served alongside. It is here where I enjoy my soup with cheddar madeleines and include some natural, skin-on fries. The pesto was a delicious touch to my smoking hot bowl. I found this to be a great alternative to the other options on this side of South Coast.

Rockin' Baja Coastal Cantina - Newport Beach

Decided to check out their OC Restaurant Week dinner special. Four starters and four entrees to choose from (plus dessert) all for $20. Didn't even factor in the tortillas (I had two too many), honey chile butter, chips and trio of dipping options. Carb overload? Yes. Also added a bottomless Caesar for $3, which "serves 1-2".....however, we realized too late that we were charged twice.

I began with Tequila Lime Shrimp. Now if I liked corn more, I probably would've ordered the lobster corn chowder instead. I couldn't tell if my shrimp was portioned specially for restaurant week, but it was kinda minuscule with three pieces. Flavor-wise, it was not bad. Red pepper, cilantro and garlic gave it a little kick. Round two were their Tacos del Patron - beer battered slipper lobster tails with avo, onion, tomato, cabbage and sauce wrapped in flour tortillas. There were also rice and ranchero beans (more filler!) To tell you the truth, I don't even remember the fried ice cream. Maybe I just gave up at that point?

The man began with the Caesar and ended with Rocky's Original Big Baja Bucket (a non-practicing dinner companion). For about $25, he was very pleased with delivery of carne asada, grilled chicken, Baja shrimp and lobster tails. Only required utensils for his sides! How very Man vs. Food. There was something for everyone that night.

The standby: The Veggie Grill at Irvine Spectrum

Can I tell you how much I enjoy this place? Seriously, if I forget where I am and just concentrate on the food ~ it tastes like chicken (or carne asada, as I had last Friday). Add some sweet potato fries (which I've had heated debates about how they counter those at The Counter) and you're set. I was a little "meh" on the chili, but steamin' kale is a good option too. I vouch for any of the "chickin'" entrees. Their Revolution iced teas are fantastic. I get bartendery and blend based on my mood.

Somewhere I've been looking forward to: Fukada off Irvine Center Drive

Tucked in one of those neighborhood centers (The Commons, to be exact) is the little non-chain that could, a Japanese space called Fukada. I've been craving their udon for a few weeks now, and since my lunch hour is so late in the day - it's the perfect time to go. As long as there's still a slight chill in the air, it's udon weather!

Next week for me - deciding if I want my fish and chips from The Olde Ship (Santa Ana) or that place ...what's that name . .. . I found last year off Tustin Avenue. Hole in the wall with a super long line. Next door to a 31 flavors I think. Anyone?

Top 10 Sushi Restaurants in South OC [Updated]

2009-02-14T20:29:00.000-08:00

In the interest of inciting controversy, here is the Top 10 Sushi Restaurants in South OC. We're talking strictly on the quality of the sushi. And indeed, this list is based on purely objective, scientific criteria, and the relative rankings are inviolate. ;-)

However, if there is a restaurant missing, there is indeed the possibility that I haven't eaten there, although the likelier possibility is that it didn't make the cut. Sorry. [Update: And of course, thanks Zach for reminding me of a place that indeed was missing, but that I had eaten at. :-) ]

Update April 1, 2009: Dropped Bluefin due to declining quality, moved Ayame up for inventive omakase.

Update March 26, 2010: Dropped Ayame due to change in head chef. Added Ohshima in Orange.

Sushi Wasabi, Tustin. The king of them all down here. Yes, the restaurant is inexplicably closed for weeks at a time around major holidays in an unpredictable fashion. Yes, the restaurant is inexplicably closed at lunch well before the the posted closing time. But the quality of the fish is outstanding. The best we've had by a significant margin. The blue crab hand roll is sublime, with the crunch of the nori and creamy, but not too creamy filling next to the warm and lightly vinegary sushi rice. Right now is apparently ankimo (monkfish liver) season, which makes it especially tasty. You also don't want to miss the Kumamoto oysters, tiny oysters perched on columns of salt, served with ponzu sauce. These are the only oysters I'll eat. "Tuna from Japan ... Oysters from Seattle ... Uni from Santa Barbara" I can hear their voices in my dreams, sometimes. Then I know it's time to eat. My review, Elmo's.
Ikko, Costa Mesa. Funky interior, with a signature of Hideki Matsui inset in the wall with its own lighting. The menu is as long as it is incomprehensible. Let the itamae serve you until you're full or broke, whichever comes first. Imaginative sushi, and in the times we've eaten there, never a wrong note, never a stray bit of gristle, never an off taste.
Sushi Murasaki, Santa Ana. Dark horse contender. A neighborhood sushi joint, almost looks like the current ownership took it over from a failed sushi restaurant before, and barely remade anything of the interior. Where they do spend time and attention is on the quality of the fish. Kind of like a Matsuhisa-lite, with a focus on special sauces for each fish, and an affinity for the blowtorch. Don't even bother filling your soy sauce plate if you order the omakase. :-)
Shibucho, Costa Mesa. Value king. Amazing prices for the quality in a tiny little postage stamp sized restaurant. Maybe it seats 20. Usually less, with little "Reserved" placards on the tables often taking up two of the (three?) tables. Family business, Shibutani-san, his son, and his wife serving large slabs of fresh fish. If you sit at a table and ask for omakase, it comes on a large plate all at once. Sit at the bar for that if you can. My review, Elmo's.
[Dropped from 3 to 5 on April 1] Bluefin, Newport Coast. Takashi Abe demonstrating that you just can't make the dishes without him. Namesake "Abe" didn't survive his departure Bluefin is a smaller space, furnished in a modern style with a sushi bar that literally glows from within. If only they'd spent a little more on sound baffling. The raging egos of the customers cause name-dropping, n-figure dollar conversations to crash like waves on a pier, making this not the space for intimate conversation. However, the originality of his creations, and the beauty of the presentation are a sight to behold. Would be ranked higher if not for occasional inconsistency in quality of the fish, ranging from sublime to merely "good" on occasion. For the prices, fear of the occasional "good" drops Bluefin a notch. Unfortunately, inconsistency is starting to look like a pattern of diminishing returns. My review, Elmo's.
[Added Feb 16] Maki-Zushi, Tustin. Indeed I forgot this restaurant, but had eaten there several times. Not recently though, and even now, I'm not ranking it as highly as the best of the fish served would otherwise indicate, and here's why: it's kind of Frankensteinian. I mean, there's the Live menu, which contains some of the best, and most far-flung sushi varieties you're likely to find anywhere, much less anywhere in OC. The razor clam and the fresh uni stand out especially in my mind. And then, there's what seems to be the menu for the rest of 'em, the plebes, including many of the bread and butter comfort food type sushi, like salmon, and tuna. These are occasionally dipping into kaiten-sushi quality, which is almost understandable, given the sushi chef's previous stint at Frying Fish, which is a long-lived restaurant in Little Tokyo. It's almost like Sakamoto-san was a bit fearful about losing any customers, and instead has a restaurant that caters to all of them, and yet not me, by extension. Because I usually want a sublime piece of salmon and yellowtail to go along with my exotic varieties. Elmo's review.
[Added March 26, 2010] Ohshima, Orange. In the grand tradition of bland strip-mall exteriors leading to another world on the other side of the noren, this small sushi bar with a few tables is not much larger than Shibucho. Sit at the bar, and peruse the specials board and read about an amazing variety of fresh fish you will not often find elsewhere. Some of them you will, and some of them have interesting translations into English that will seem unfamiliar. However, the fish is wonderful, and the chef's take is a unique blend of the traditional and the modern.
Angotei, Costa Mesa. In the little strip mall that fronts Mitsuwa Marketplace. Another of the neighborhood type joints that just does sushi right. I visit fairly rarely, and on occasion get the feeling that this is another of the places where you're better off having "paid your dues", so to speak. When the sushi chefs know you, your service is a bit faster, and the fish is a bit better. This is generally true, but more so in some places than others.
Koi-san, Orange. Classic sushi, a bit ponzu-happy, but on the whole quite good. At #9, we're talking more "good" than great, but it's a decent restaurant at a reasonable price. Not too crowded either, which is a plus for me.
Hamamori, Costa Mesa. Okay, James Hamamori puts his best foot forward for his eponymous South Coast location. His best foot forward is basically a cut above his Wasa locations. I'd guess perhaps this is what his Wasa locations were like in the very beginning, perhaps. The ishiyaki beef is fragrant and tasty, and there are a few Sushi Treasures which are unique to this location, including copious amounts of caviar. The restaurant itself is beautiful, tall windows and bright lights, clean white decor. Costs are sky high, but occasionally good deals present themselves during restaurant weeks. My Restaurant Week review.
Wasa, Irvine. Maybe it's the sentimental favorite- I admit it's primarily nearby and convenient. The service is hit or miss, since they're perpetually understaffed, but during the week, the sushi can range from "good" to "pretty good". They also serve tempura ice cream, which gets them bonus points, and their shrimp tempura is also pretty good.
[Dropped March 28, 2010. Moved from 8 to 7 on April 1, 2009] Ayame, Irvine. Our neighborhood place. It started off a bit rocky, being an outpost of Zipangu in the Lab at Costa Mesa, but has come into its own. Their $28 3-course omakase tends to come with a sashimi salad option, a full sized entree, and a dessert. Good value. Their $65 6-course omakase is a steal, usually costing much closer to $100 for the quality of the courses. They've expanded the kinds of fish they serve, and last time I ate there, I actually had a couple of fish I'd never heard of. Which rarely happens these days. Butterfly fish? Anyway, it tasted pretty good. Their amaebi (sweet shrimp) is often fresh, occasionally sitting in a little basket right by the sushi bar. Service at the tables is just as good as at the bar, and so it's convenient for eating with the kids. My review, Griffin's.

So there you have it. Let me know if I've missed anything- I'd love more than anything to push a few entries down the list. Hopefully I've listed a few that you haven't tried (Murasaki?), that you may enjoy.

Rockin' Crepes

2009-02-12T15:06:00.000-08:00

8943 Atlanta Ave
Huntington Beach, CA 92646
(VONS Shopping Center)
(714) 536-9100

I don't eat crepes too often but I've been craving one since driving to Genki Living in Irvine and finding them closed down. But I never expected that my next crepe would come from a heavy metal-themed place.

You don't have to like heavy metal to eat here but if you do it sure enhances the experience. On my first visit I was overwhelmed with the amount of choices. They've got about thirty different crepe choices and they are all named after heavy metal bands. Some are breakfast crepes and some are lunch or dinner crepes and some are dessert crepes but they are not broken out into separate sections on the menu. After much deliberation I finally picked the Pantera crepe:

This crepe is like a pizza, filled with thin sliced pepperoni, provolone cheese and fresh tomatoes. Everything about this crepe was thin and I hear cooking experts say that thin things piled up tend to taste better than a couple big thick lumps of stuff and I tend to agree; something about increasing the surface area of the food to tantalize your taste buds. I imagine Dime Bag Darrell is enjoying a Pantera crepe right now . . . wherever he is.

Each crepe comes with a side of fresh fruit or macaroni salad. Having a little room left in my stomach for another crepe to jump into I ordered a White Zombie crepe. You can see Brett here making it:

You, too, can sit on one of the Mötley Crüe stools

And here's the White Zombie crepe, filled with dark chocolate, thin sliced banana, and strawberry slivers. When I was done with this I felt "more human than a human."

Having been open only about three months I was told that Rockin' Crepes has already had at least one celebrity visit by none other than C.C. DeVille, guitarist for Poison. Maybe they can start a Heavy Metal Walk of Fame outside their storefront, which I thought used to be where the Happy Burrito was but I was told it used to be a GameStop.

On my second visit I had a load of friends (and even a couple relatives) along for the ride. Rhett couldn't wait to show off his Iron Maiden-inspired Less Than Jake shirt alongside the Eddie chair:

The nutritional info is right on the wall on top of the Marshall stacks

They also have coffees, Italian sodas, tea, hot chocolate, and smoothies at Rockin' Crepes. Here's Scott with a Hendrix smoothie and Jake (not of "Less Than" fame) with a Testament smoothie:

Oh, they also have several different fondue selections. Our group finished up with the White Lion fondue that came with graham crackers, bananas, Nilla wafers, strawberries, and marshmallows to dip into the hot white chocolate:

My only question is: where's the Spinal Tap crepe?

Whether or not you like heavy metal music Rockin' Crepes is worth checking out for their professionally made crepes, fresh ingredients and friendly staff.

Click here for the complete photo album (32 photos) at flickr.

Restaurant Weeks!

2009-01-14T15:31:00.000-08:00

Thanks to Sharon for reminding me of this one:

Newport Beach Restaurant Week from January 18th through the 22nd, featuring $15 or $20 lunch prix fixe menus, and $20 or $35 dinners, depending on restaurant participation.

Recently reviewed restaurants that are participating include:

Wilma's Patio
The Crow Bar & Kitchen

And thanks to Jamie for letting me know about this one:

Orange County Restaurant Week from February 22nd through the 28th, featuring $20, $30, or $40 prix fixe menus. There's a few overlaps, including Chart House, Bluewater Grill, The Crow Bar & Kitchen, and Zov's, in case you can't make it to all of your desired destinations during the first restaurant week!

Recently reviewed restaurants participating in OC Restaurant Week include:

Taps Fish House

Mark your calendars!

Wilma's Patio - on Balboa Island

2009-01-02T00:28:00.000-08:00

Pardon my French, but Holy Crap! I had the absolute best breakfast today at Wilma's Patio, located on Balboa Island (Newport Beach). Wilma's has been in business since the 70's and not much has changed since then. Pretty much all the same people still work there.

For breakfast I had the Pumpkin Hotcakes combo ($10.75), which included choice of egg and meat. I had bacon (what better way to ring in the New Year!) and scrambled eggs with my pancakes. Sorry for no pictures.

Eating the pancakes was a blissful experience. They were not overly sweet, and had an undercurrent of nutmeg in the finish. I happily slathered my 3 hotcakes with butter and syrup. At first I thought there was no way I could finish 3 hotcakes, then after I was almost done with everything, was wondering if I should have gotten a full order. But my jeans are glad I didn't.

* Note: Pumpkin pancakes are a seasonal dish that Wilma's only serves during the winter.

Wilma's Patio
(On Balboa Island)
203 Marine Ave
Newport Beach, California 92662
949-675-5542

the crow bar and kitchen - Corona del Mar

2008-11-02T09:25:00.000-08:00

One year, two dinners and a lunch later, and I'm finally getting around to writing something. Our most recent visit was last month. Let's start with a few basic pointers.

Valet is cheap, but street parking is better. Walk off those calories you're about to ingest and do the extra block or two. Just don't park in that public lot belonging to Ruby's.

It is not a quiet place. Don't even think for a second that you'll be able to hear the person across from you unless you plan on invading their personal space.

Reservations are a must if you plan on dining. While I thought I spotted a communal table, it's just beyond the entrance. I don't like the wind disturbing my meal, much less having folks stare while I dine.

Lastly, order something cheesy (sorry if you are lactose). They do a nice job of incorporating it in their menu. How often are you going to order dairy in a place like this? There's a daily grilled cheese special. Check it out.

I began with arancini. It's listed as "(two) crispy risotto balls stuffed with fra'mani spicy sausage, aged provolone". Crispy + risotto were two things I automatically say 'yes' to, so in goes the order. Wow. Those were cojones. Share this unless you plan on making it three-quarters of your meal. A few chunks of meat are tucked away, kind of like sticky rice wrapped in banana leaves. I would order these again and again in the future. He ordered his favorite blue crab deviled eggs, served in their own custom dish. He doesn't find deviled eggs at very many joints, so this is always a treat for him. No complaints here.

Note: Not eaten this time around, but ordered previously, I really liked the bistro salad. Maybe it's the poached quail egg mingling with bacon, frisee and aged sherry vinegar? Either way it's a savory flavor combo.

I couldn't decide between fish & chips or duck confit, so we ended up splitting three entrees (once you count the classic crow burger). The roasted fuji apples' sweetness could not save me from the sodium attack of maple leaf farm's duck. Don't get me wrong, I enjoy salt as much as the next person. I gave it three bites before I admitted defeat. Apparently, it's supposed to be like that. I don't ever remember a confit giving me such a reaction before. Maybe I'm getting old.

As a replacement, I went for the grilled cheese: croque madame - aka - grilled ham and cheese with fried egg laid on top. It was like a breakfast sandwich, only better. Easily the best item we dined on that night. His house burger was pleasant as usual, as he munched the sweet potato fries first. Their (requested) ketchup is made in-house, so it was quite the unusual pairing of tangy and sweet flavors. Fish and chips were deceptively served to appear smaller than they are. Three modest pieces of white fish are tucked away and surrounded by shoestring fries. It was a deep fried frenzy on a platter, but their curried tartar gave it that needed layer of flavor.

Note 2: We tried substituting duck fat fries with our meals, but were "politely declined", as all such requests are.

The gastropub is compared to brasseries and izakaya establishments; A relaxed bar with upscale cuisine. While crow bar speaks of affordability and sustainable food supply, they shouldn't forget where they are. CDM is an affluent beach city happy to fork out $7.50 for sweet potato fries in a decibel driven atmosphere. They picked the right niche for their concept.

Note 3: While I didn't even think about discussing the beer or wine selection, they do have a vast listing of both. I was happy with my draft root beer, but I'm here for the gastro experience.

the crow bar and kitchen
2325 E. Coast Highway
Corona del Mar 92625
949.675.0070

Charity Poker Tournament - Newport Beach, CA

2008-10-30T10:32:00.000-07:00

Charity Texas Hold 'Em Tournament!
REGISTRATION REQUIRED (Details below)
Sat. Nov 1 (12pm – 5pm)
Newport Beach Marriott
500 Bayview Circle, Newport Beach, CA 92660

Hello food fans! This is a cross-post from Chubbypanda.com. It's not really on-topic, but it's for a good cause. One of my friends is helping set up a huge charity poker tournament this Saturday from 12pm-5pm at the Bayview Marriott in Newport Beach. The buy-in is a $50 donation, which doubles as your entry fee. Food and snacks are provided, beer is available for sale. Big screen TVs will be showing the college football games so you won't miss a single minute of the action.

All the proceeds go to the Children’s Miracle Network and the American Cancer Association's Relay for Life. The winners can cash their chips in at the end for some fab prizes. Some of the prizes are:

Several weekend stays at some fantastic Marriott Hotel properties.

Different iPod models.

Fantastic wines.

More to be announced.

Plus, everyone wins the satisfaction of donating to two worthy causes and they get to have a great time playing poker.

Please register ASAP as remaining space is limited. To register, click on this link, which will take you to my friend's Relay for Life page. It is a completely secure site hosted by the American Cancer Society.

Click on the Donate button just below "Welcome to Susie Hunnel's Personal Page".

Select a gift amount. Your donation is your registration fee! $50 is the minimum, but feel free to donate more if you like.

Select One-time gift for "gift type".

Click the Calculate button.
Click the Next button to go to the payment page.
After you pay, print out the receipt page and bring a copy to the poker tournament on November 1. This is your registration confirmation. You will not be allowed entry without it.

If you have any questions, please post them here and I will forward them to the event organizers. There are some great charities that could really use our help. Hope to see some of you there!

Alice's Breakfast in the Park

2008-10-09T23:08:00.000-07:00

Alice's Breakfast in the Park
6622 Lakeview Drive
Huntington Beach, CA
(714) 848-0690
Official Site

Winner of OC Weekly's "Best Place to Eat a Cinnamon Roll and Feed Ducks . . . While It Lasts"

In my public life I function as a mild-mannered, usually bespectacled, partially employed web developer of meager skills, modest enthusiasm, and heaps of good ol' down-home sincerity punctuated by bouts of binging on the good comida de Mexíco but in my secret life I lose the glasses, let a curly lock of hair drop down over my forehead, put on a superhero uniform with flashy colors and a wavy cape and fight for truth, justice, the American way and little mom and pop shops that are being threatened with closure by big meanie city councilmen.

You see, the long-standing Alice's Breakfast in the Park on the west side of Huntington Beach's Central Park is being threatened by the Huntington Beach City Council with closure so they can make way for a new Irvine Spectrum or Cheesecake Factory or some other such corporate monstrosity. Read about the matter at the HB Independent's site.

I've been sitting on these pictures for a while. My last visit there was actually in January but I feel like I better finally give this place a big mention. Don't let its name fool you too much because you can actually get lunch there too up until 2pm when it closes and the park returns from pretty quiet to really quiet.

Situated in a rustic oasis amidst suburbia, Alice's lets you relax and enjoy some straight up, no nonsense American food outside with nature where you can let the waves of tranquility wash over you. Or, if you prefer to eat inside, you can check out the numerous arts and crafts on display. When I was there, and I got there shortly before they closed, I had a nice toasty club sandwich and some made-on-the-spot potato chips. Don't be surprised if a flock of ducks amble by while you eat (food for the ducks can be purchased inside). I'll be going back for the huevos rancheros sometime and they also have great cinnamon rolls among their other menu items.

Show your support for Alice's by showing up for breakfast (or lunch) sometime soon. Just be sure to bring some good old-fashioned cash with you as they don't take credit cards. And be sure to feed the ducks while you're there.

View the complete photo album at flickr.

UPDATE (October 12, 2008): An article in the Register today gives some hope to Alice's situation.

OC Weekly's Best of OC Bash on Oct. 9 at iLounge

2008-10-02T17:01:00.000-07:00

A short upcoming tidbit for y'all to nibble on; thanks to I Nom Things for heads-up about Best of OC Weekly's Party on Oct. 9, 7pm at iLounge in Irvine. Hors d'oeuvres and alchy will be provided along with live performances. FYI, there's a "strictly enforced" dress code of upscale-chic for this event.

I don't see an RSVP requirement and am assuming that it's free (no costs provided on the Web site), so plan and prepare appropriately...

Arnone's Little Italy - Orange

2008-08-27T20:30:00.000-07:00

Hello it's DanGarion from Eat In OC again with a new restaurant review. We go to the Target in the city of Orange a lot. And there have been a number of times I've contemplated going to the "hole in the wall" Italian place right next to it, but never did. Little did I know that Arnone's Little Italy isn't a hole in the wall after all. Arnone's is located in a small strip mall in the same parking lot as Target, the amazing thing is that Arnone's is actually huge inside; it's as big as some chain Italian restaurants. It even has a full bar!

When we entered we were immediately greeted by one of the owners, who greeted us saying, "Ah there you are, we were waiting for you!". I got a kick out of the comment; I like people with a sense of humor. We were seated immediately since it was still early there weren't many people eating dinner yet. Our waitress arrived shortly after us seating and took our orders. Mrs. DanGarion ordered the Penne Arrabbiata ($12.95), while I ordered the Spaghetti with meatballs ($15.95), something I don't normally get when I'm out). Each meal also comes with your choice of soup or salad. I went for the cream of bell pepper soup, while the Mrs. had a salad with vinaigrette. Along with entrees we got an order of garlic bread ($3.00).

The cream of bell pepper soup was pretty good. I'd never had such a soup in the past, and the closest soup I'd had to something like it was Campbell's Soup, Cream of Chicken Soup. But this soup was a lot better than that. It had a light taste of cream with just a hint of bell pepper. The only thing I would have changed in it was maybe for it to be a little thicker, but it had a good not overpowering flavor that got me ready for my meal course. Mrs. DanGarion's salad was just a normal dinner salad, made with mixed greens. The garlic bread was very basic, fresh sandwich bread cut and baked with garlic butter and parmiggiano cheese, it wasn't over done which was good. My spaghetti was very good, fresh tasting meat sauce with hints of basil along with 2 juicy meatballs that were just a little smaller then a pool ball. The servings are huge, hence the reason I took nearly half of the pasta home with me. The Penne Arrabbiata was made with a spicy tomato sauce also mixed with herbs and garlic. My wife liked it but thought it was a little spicy. I had a taste and the spicy tasted like a hint of red pepper flakes that would linger and then catch up with you as you swallowed. They also serve rolls which are freshly made, didn't get a taste of them since we had the garlic bread.

Service was great, both our waitress and the bus boy took great care of us and made sure our drinks were filled throughout our entire meal. The atmosphere doesn't make you feel like you are in a strip mall; they have done a good job to take you away into what could be a great family meal.

I also found this commercial of their's online while I was researching them.

Arnone's Little Italy - MySpace Page
2143 N Tustin St
Orange, CA 92865
(714) 974-7411

Taps Fish House & Brewery - Brea

2008-08-22T21:34:00.000-07:00

I don't find myself in Brea too often. Maybe for work or en route to all points North. It was J's choice, and he wanted a change of scenery. Well, anything outside of our 15 mile radius from home is a stretch. We hopped in the MINI and hightailed up the 57.

For an extra minute of walking, we avoided the valet line and won an end spot in the lot behind it. The entryway frustrates me with its primary in/out butted up against their host stand. You get a windy draft *and* a line of people all at the same time. After receiving our pager, we plop down on a couch. It is so low to the ground, instead of people watching it's more like calf and shoe watching.

The booth we are brought to not only provided a wide lens view of the main dining room, but we could glimpse into the kitchen and watch the action. Family owned and operated, this 14,000 square foot homage to seafood and brews is the preferred destination for locals expecting service above and beyond the neighboring chains.

They featured a very reasonable 3-course prix fixe for $25. The starter and entree course carried eight options, plus a pint to round it all out. Feeling particularly picky, I decided against it. He was definitely the more interested party. Course one was a seafood ceviche cocktail. A small platter of tortilla chips surrounded a juicy blend of citrus marinated shrimp, scallops and fresh fish. Also in the mix were tomato, cucumber, onion, avocado and cilantro. The sleeper hit of the courses, he cleaned out the ramekin. I found myself trying their namesake salad - bay shrimp, candied pecans, sweet onion and tomato tossed with Green Goddess dressing and butter lettuce. It was a savory, sugary blend I ate with gusto.

I sipped his complimentary glass of 'Gold Winning Cream Ale' between courses. Eric, our server, was quick to recommend this instead of me ordering another. He also saw that our bread & butter needs were met. They use a balsamic dip with the fresh (Krispy Kreme hot light fresh!) loaves, which wasn't to our liking. Creamy butter was swiftly brought out as replacement.

His entree selection was the half rack of barbeque ribs. In addition, he requested the TAPS burger. His preferred entree? 12 ounces of broiled ground chuck with aged cheddar and standard fixins on a potato roll. I experimented with the drunken mahi mahi. Slightly blackened, it's plated adjacent to blue crab tostadas sauced in an tomatillo-avocado salsa and Cotija cheese. The tomato risotto underneath paled in comparison to the rest of the dish, and I only take a few bites. It fills my appetite much quicker than I'd expected.

For the finale, a chocolate (25 minute) souffle is brought to our attention. This is normally the deal breaker with new restaurant reservations. He's 80% more inclined to choose an establishment based on this single item. Chocolate hazelnut creme anglaise, powdered sugar, and fresh whipped cream make it one of the best I've had. I should probably mention that I rarely partake in souffles. It's all him.

Departing on the verge of a food coma, we are fortunate to make time to stroll down Brich Street Promenade. In this hodgepodge of possibilities, we were pleased to report North county houses a winner.

Taps Fish House and Brewery
101 E. Imperial Highway
Brea, 92821
714.257.0101
http://www.tapsbrea.com/

Orchard's Fresh Foods

2008-08-19T21:01:00.000-07:00

Okay, not technically Orange County, but with a deal like this it's too good to pass up.

Orchard's Fresh Foods is an odd combination of higher end mom and pop grocery store, specializing in Boar's Head meat, along with some of the best cuts of meats available. The other part of Orchard's Fresh Foods in a nursery.

On Tuesday's they have all you can eat barbecue for $6.99. The pulled pork is tender, juicy and full of flavor. The chopped beef is also very tender. Both have enough fat to give it some added extra flavor. Their barbecue sauce is nice and spicy with just a hint of sweetness.

The only drawback is that they start serving the barbecue at 11:00 AM and keep serving it until it runs out. The ribs are obviously the first thing to go, and by the time I got there, they had run out. To get the best of everything, you need to hit this place up at lunch time.

They also have a wide variety of sodas from small manufacturers. I hear they also make their own root beer, but I didn't get a chance to try it.

Call ahead, as the specials seem to come and go rather quickly. A few weeks ago, they had the all you could eat barbecue Tuesday through Thursday.

Orchard's Fresh Food
16426 E. Whittier Blvd.
Whittier, CA 90603
(562) 902-1825

Noodle Avenue Has Closed

2008-08-06T07:26:00.000-07:00

Noodle Avenue in Tustin has closed. I repeat: Noodle Avenue in Tustin has closed. Replaced by a Chinese restaurant with the word Bistro in it. That is all.

Hamamori, South Coast Plaza 4 Courses, 40 Dollars Event

2008-07-28T13:21:00.000-07:00

Thanks to my buddy Sharon, who let me know that South Coast Plaza is having a 4 courses for $40 (per person) event (*) from now [well, last Friday actually] through Sunday (click on the event title in the bottom right hand corner to see menus) at the following restaurants:

Marché Moderne
Antonello Ristorante
Pinot Provence
Charlie Palmer at Bloomingdale's
Quattro Caffé
Hamamori Restaurant-Lounge
Royal Khyber Fine Indian Cuisine
Scott's Seafood Grill & Bar
SAVANNAH Supper Club & Lounge

We ate at Hamamori, which has been occasionally criticized as overly expensive. This, however, was refreshingly not (at least in my opinion). The four courses were a Kobe carpaccio, an appetizer trio, a selection of sushi, and then a black cod.

The carpaccio was very lightly flavored, so the taste of the meat was very apparent. It's a little different from the ones I'm used to, which tend to be drizzled in an oil, like sesame oil. The presentation was pretty typical, with thin slices arranged in a circular overlapping pattern on a round plate (much like those plates of raw shabu shabu meat you get in the supermarket, except with a salad in the middle instead of a strange yellow plastic flower). Taste was, well, let's go with different. Sometimes different is good, and I was okay with a more meaty version of the dish.

The appetizer trio was a couple pieces of wrapped asparagus, a breaded and fried meatball made with kobe beef, allegedly, but was basically ground and then fried, so it was hard to tell, and a little Japanese eggroll with crab. The meatball was ehh, the asparagus had a fresh crunch to it that was light and good, and the eggroll with crab was nicely done. However, the dish itself was a bit heavily weighted to the fried side, so I'd recommend making sure you have something like an iced tea to counteract.

The sushi set was a small platter with single pieces of basically new versions of Wasa Treasures. We had a tuna, an albacore, a scallop which was drizzled with sea salt and yuzu, and a salmon. A couple slices of shrimp-infused egg provided the garnish. The sauces are much like you'd expect from Wasa, except that they don't have these particular combinations there, and the fish itself was a bit fresher. Basically Hamamori is kind of what you'd expect from a "Wasa Plus". The decor's a bit nicer, the food's a bit fresher, and the service is superior by far.

The cooked fish, however, was the star of the four courses. This was cooked just right, so it was barely done, soft and juicy, but not at all translucent in the middle. I wish I knew how to do this, but I do know it's not easy to get both the heat and the timing just so, so the whole fish cooks this way. The sauce was a nice accompaniment, but I found myself using as little of it as possible, so well was the fish itself prepared. It needed no disguise. Much like sushi- it's hard to improve on the natural taste of a well-selected and fresh fish. I contend in some ways that cooking fish is harder than making sushi, because the act of cooking fish at all confers a disadvantage over sushi that has to be overcome by effort and skill. They just about did that here.

Dessert was not included in Hamamori's set, although they seem to be in most others. We chose to share a granité, flavored with melon. It would've made a nice amuse, but as a standalone, it was almost too much iciness. The Hamamoritini though was nicely executed, clean tasting, and warming to the stomach. A nice accompaniment to sushi.

*Does not include beverages, tax or gratuity. Not valid with other offers, promotions or private dining groups. Dine-in and dinner only, please.

The Whole Pita -- Greek Island Grille

2008-07-10T17:07:00.000-07:00

I originally tried Greek Island Grille -- also called The Whole Pita on its web site -- based on an online review by local food fan OC Mutt (thanks!), and everyone I've brought there since then has liked it. So I thought it was high time to include a review of it on the OC Food Blogs.

The restaurant is run by a Greek family, and they serve basic, authentic Greek dishes. Which means this is not a good restaurant for someone allergic to cheese, or who doesn't like garlic, or who insists on fancy plating. If you're still with me, read on...

The restaurant is hidden in Yet Another Uninspired Strip Mall, but once inside, the place is cozy and homey and casual. It reminds me of the restaurants I've been to in Greece that catered to the locals, and not the "fancied up" ones designed to bring in the tourists. They have seating outside, but the decor inside is so charming -- at least, considering that they're in a strip mall -- that I like sitting inside. They have a couple of TVs (which I normally hate), but they only show beautiful photos of Greece, which helps rather than distracts from the decor. The photos are so beautiful that some of our friends, who had only been to Athens (which is great in its own way, but not exactly teeming with natural beauty), were wonder-struck and began talking about another trip to see the more rural parts of the country.

First, to demystify the process: Pick your own table. You can grab a menu to look over your choices while your other friends arrive, but eventually you have to go to the counter, order, and pay. (Don't forget to tip the nice servers while you're there.) You get your own fountain drinks, but they bring you everything else. Each dish comes out as soon as it's ready, which can be a little chaotic with a large group, but hey, you're at a Greek restaurant: relax and go with the flow. The service is quick and everyone there is very, very nice.

For first-timers, or anyone with a larger group, I'd suggest the Greek Island Variety Platter. It comes with hummus, melitzanosalata, dolmades, pita bread, tzadziki, spanokopita, feta cheese, and some olives. The only odd thing is that it comes with three dolmades, three pieces of spanokopita, and three pieces of feta. Which is perfect if you have exactly three people. Which we never do. Ah, well.

My favorite of these appetizers is the melitzanosalata, which is an eggplant "salad" but is a far cry from the babaganouj I've tried and mostly disliked: the chunks of eggplant are juicy rather than slimy, roasted to give a wonderful smoky flavor. It's also chunky, mixed in with garlic, parsley, onions, and bits of roasted red pepper.

The hummus is good too, and also chunky; it has just the right amount of garlic and herbs, with tiny bits of what look like tomato but are actually roasted red pepper. I like the tzadziki too: it's sufficiently tart and garlicky. I'd normally put more cucumber in mine, but I eat theirs with zero complaints.

I love the pita bread here -- it's thick and soft on the inside and just a bit crispy on the outside, usually still warm from the oven, and sprinkled with a bit of cheese and herbs. The problem with the platter is that it doesn't come with enough pita bread for the sheer volume of dips; no problem, get another basket of delicious pita bread for 92 cents. Heck get two or three more baskets and take some home (it tastes almost as good the next day warmed up in the toaster oven).

The dolmades (stuffed grape leaves) are very simple, as they contain nothing but rice and herbs, but they have a pleasant vinegary flavor to them and a nice bite. I'm known to be especially picky about my dolmades, and these aren't my favorite style, but I happily eat them when offered.

The spanakopita was not as good this time as usual -- somewhat over-fried -- but that meant it was still good. Nothing spectacular, but then, it is supposed to be a simple dish. At the same time, how can you turn down fried filo with spinach and hot feta cheese inside? Okay, maybe you can, but I can't.

The platter comes with Greek olives. I only started eating olives at all a few years ago, and it turns out that I still don't like Kalamata olives. But my dining companions this evening (one of whom is Greek and therefore automatically an olive expert) assured me that these were authentic tasting Kalamata olives.

Now, if you were going to eat a reasonable amount of food, you might share the platter between two people, add a salad or cup of soup, and call that a fine meal. I've never managed to restrain myself that well here, but I thought I'd put it out there, just in case.

This time I ordered the bifteki "pita bundle", which is a sandwich so big that it's hard to figure out how to fit it in my mouth. Soft warm pita bread, with a pile of lettuce, tomatoes, green onions, red onions, and herbs, and hiding somewhere on the bottom a hamburger's worth of beef, all topped with tzatziki sauce. Bifteki is described as "savory beef sausage" on the menu, which is a bit confusing, because it's ground beef patty, mixed with herbs. The beef was beefy and juicy: so juicy that halfway through eating the sandwich, the juices had soaked through the pita and compromised its integrity: I had to eat the rest of it with a fork and knife. This would have been easier if the sandwiches were served on plates, like the other dishes, instead of in paper-lined baskets.

I can also vouch for the chicken souvlaki, which I think is my favorite so far. The marinade and grilling process locks in the juiciness of the chicken and adds extra spice -- and it doesn't soak through the pita when you order it as a sandwich.

Although I ordered the pita bundle as a separate item ($4.95), you can also add $3 to add two side dishes, such as salad, or "Pappou's island fries". I've had the fries many times, although not on this particular trip. They're hard for me to resist: a medium cut, not very skinny and not very fat, so they're somewhat crispy on the outside and soft inside, with a generous dusting of herbs and Parmesan cheese.

Another good option is a Taverna platter, which comes with two meats and a bunch of sides. Nobody ordered one the night I had my camera, unfortunately. It's a lot of food for $11.

The Greek Village Salad is tasty: fresh-tasting, with big chunks of tomato and cucumber, and a decent balsamic vinegar dressing.

Another side dish option is the "chicken rice lemoni" soup. However, the diners who tried it agreed that it wasn't "lemoni" enough. One diner didn't like it, the other really liked it. I didn't taste it, so I can't chime in.

The lamb stew is a classic: lamb, tomatoes, onions, wine, herbs, all stewed until the lamb is perfectly tender -- and here's the clincher -- by someone else, who spent a lot longer on it than you felt like devoting to cooking that evening. I forgot to get a taste until after I was already satiated and the stew was no longer especially hot, and even so it tasted good. The rice was red, infused with tomato sauce. The rice comes separately and the idea is to combine it into the stew (or vice versa?). As someone who limits my carbs I always appreciate being able to mix in only as much rice as I like. This was Carter's dish, and he said it was "fine". Those of you who know Carter understand what high praise this is. In fact, perhaps I only need say this on behalf of the restaurant: Carter went back not only a second time, but multiple times. Wow! (I have a long list of restaurants in Orange County where we have only been once because Carter's was "not impressed" and thus, why bother going back?)

I confess I never even noticed they had salmon on the menu, so I thank my friend Wayne for "finding" it. The dish as pictured does not appear on the menu, so he must have done some substitutions. Note that the menu only offers "penne pasta" but what he got was clearly spaghetti. (Since I find spaghetti to be Highly Annoying to eat, receiving it when I'd ordered penne would be a sore point for me.) Anyway, the pasta looks pretty boring: just doused in a bit of oil with parmesan cheese on top. The vegetables are great, though. I didn't try the salmon, but Wayne said it was fabulous (and it smelled delicious from the next seat over).

They have a small selection of table wines, including a Chardonnay, retsina, sometimes a Sauvignon blanc, and one or two red wines that I can't remember now. These are table wines, so don't expect much, but they go down perfectly smoothly with the casual atmosphere, and they're a good deal at only $4.95 per (generous) glass. A caveat about the retsina, which is a Greek white wine that is flavored with, yes, pine resin: I will not promise you that that will go down smoothly, as it is definitely an acquired taste. On the other hand, if you haven't tried it before, this is a fine chance to give it a whirl. They also have some bottled beers.

I've never paid for dessert here, although they have it on the menu. Every time I've gone there for dinner, they wait until you're done eating and bring you dessert for free. Maybe I'm just that cute, or maybe they're just that nice and want to encourage you to come back. I'm betting on the latter. Most times we've gotten little bowls of tart yogurt drizzled with wonderfully sweet honey, with chopped walnuts on top. Wow, so simple and yet so divine. It prompted the Serbian friend to ask the Greek friend, "Why don't we do this in my country?!" I thought much the same thing: we should do this in my country a lot more often. Yum, yum, YUM. I always think I'm too full to eat another bite by the time they bring dessert out, and next thing you know, my bowl is empty.

The last time we came we were brought a few dishes of baklava for dessert instead, which was also very good -- not too sickly sweet, as it can sometimes be.

In other words, this may not be the fanciest place in town (ha!), but it's good, heart-warming food from beginning to end.

A practical note: it's somewhat hard to find this restaurant among the many signs in this area, especially now during the center's renovations. So don't bother looking for a sign. Just trust me, and park in the lot across Sunflower from South Coast Plaza, in the same general parking lot area as Cost Plus World Market and Red Robin, but closer to the corner of Bristol. Then go into the strip mall on the corner; the Greek Island Grille is down the stairs on your right.

Enjoy!

The Whole Pita -- Greek Island Grille
3940 S. Bristol St
Santa Ana, CA
714.708.3000

The Taco Time - Orange

2008-06-26T14:45:00.000-07:00

Yesterday I went to lunch at a local Mexican food establishment named The Taco Time. This isn't the same Taco Time made famous in the Saturday Night Live short. The Taco Time is a small Mexican mom and pop run restaurant located on the border of Anaheim and Orange in a small strip mall that includes both a pizza and a chicken teriyaki bowl joint. I'd passed by The Taco Time on numerous occasions and was curious to find out if it was the famous Northwest fast food establishment or something else.

Fortunate for me it was something else, since I didn't really feel like having Taco Bell for lunch. As their menu says they are, "The Place where you find the Authentic Mexican food"; capitalization aside I so far have to agree. Since this was my first visit I went with the old standby and just ordered a burrito. WAIT WAIT WAIT, burritos aren't Authentic Mexican food!!!! Eh who cares, it's authentic enough for gringos like me, and honestly what's better then a large tortilla filled with various items and covered with sauce and cheese? So I ordered the "Special Burrito" ($7.99); a large tortilla filled with chicken, refried beans, and rice that was topped with red sauce and cheese and served with a dollop of sour cream and a scoop of guacamole. The chicken was very tender as well as lightly seasoned from cooking in possibly some light tomato based sauce. That sauce it was cooked in very well could have been the same sauce served on my burrito that has a nice light spicy flavor. The guacamole was fresh and was every bit as good as guacamole can be. The burrito was good and more then enough for lunch. My one complaint is about the chips served before my burrito arrived, they tasted like normal store brand chips, nothing was inherently wrong with them I just enjoy fresh made chips when I go to small hole in the wall Mexican restaurants. The salsa served with the chips was ok, could have used some more flavor but I've had much worse and wouldn't turn it down if they gave me a bunch for free to take home.

Other things worth mentioning; They have a total of about 6 tables that fit 4 people at each, so it's not a very large place. I got there before 12 PM so I don't know how big of a lunch rush they get but considering the area (residential) they probably get some good dinner business. The restaurant was very clean and bright inside. I look forward to trying some more of their items.

The Taco Time
3209 N. Glassell St.
Orange, CA 92865
714-685-0051

Charlie Palmer - South Coast Plaza (Costa Mesa)

2008-06-12T19:53:00.001-07:00

I'd been waiting a very long time for this to come to fruition. For the first two weeks, they had conducted a soft opening for friends and media. We obtained a seating on their second day live. Dressed in my new LBD and pearls, we debated whether to enter through SCP or make a grand entrance from the exterior. We chose the more formal route, and were pleased by what we saw.

The signature design element echoed in other Palmer properties, a prominent wall of wine, grandly welcomed us. While our hostess checked on the table, we peered down a flight of stairs and spotted what appeared to be both wine cellar and private dining. Too timid to inquire, we patiently stood by and admired the sleek bar just beyond us. Later on I discover they offer a separate (but just as tempting) appetizer menu, securing my decision on a future visit. I was impressed at how much seating was offered back there. Before we could contemplate further, it was time to enter the dining room.

As far as modern cuisine goes, the next detail took the cake. He was handed the eWinebook. Imagine your pda expanded to a laptop monitor. I recall tablet pc prototypes a decade ago being tested, but never experienced one with such a service-oriented purpose. You could bookmark favorites for questioning the sommelier. Sorting by region or varietal? No problem! We probably spent a good 15 minutes ogling over selections. I ultimately decided on their cocktail list, a vino fresco. Mild and fruity, it would sustain me until our first course. He was recommended a glass of the Franz Kunstler German Riesling, dry and softly sweet.

CP is divided up into three categories: first, main, and vegetable/starch. Having been to his Grand Central station brasserie Metrazur, we were comfortable with most of the selections. It was a matter of craving...and room for dessert. After much debate, we place our orders and survey the room. A mild mannered couple in one corner, stylish quartet of men across the way, Asian family with well behaved child past the partition, and a smattering of Newportesque couples along the window view. Oh wait, a few tables of six - - generally, surrounded by a crowd that's 15+ years older than us. Normal by our standards.

A recurring theme in tonight's dining experience was BIG. Like Mr. Big. Larger than life. Abundant in portion and flavor. Often times fine dining is associated with having not only a hefty price tag, but minuscule servings "like elf food" as the diner observes. This was definitely not the case. What sat before me was a hunk of crisp pork belly. Melon, pickled onion, and aged sherry vinegar gave a flavor counter, but my eyes glazed over the portion. Really, I was starting to get satiated towards the end of course one. Shrimp kabobs "you had me at tamarind" a la plancha were elegantly presented and plated in front of J. Shellfish silently slid off their skewers with the aid of our server and an oversized pair of silver tongs. Caponata (eggplant) salad played a modest supporting role.

Skipping to the vegetables and starches, (because what grand meal doesn't have them) we begin with trumpet royale mushrooms. Shaped the way it is named and sliced into fifths, I buckled at the fourth. Quite the meaty side, we continue with some crispy fries accompanied by a little chipotle aioli. A slightly creamy consistency - in a good way - on the inside, I related them to a firmer version of a steak cut fry. And then they placed the gargantuan green asparagus. After a brief, tense moment (WTF! We did not order that), I politely verbalize my sentiments. Whether they played it off or actually were sincere, the steamed vege was a gift to us for dining with them. Awww....

His favorite of the courses, our seafood mains delivered big. Maine sea scallops were impeccably prepared. I sat awestruck at my crispy skin Pacific sea bass. Atop melted Maui onion and mushroom soy, I was speechless. You don't see these portions served unless your name has a Factory or Claim in the title. I made a concerted effort to finish. I took breathers between courses and marveled at the warm modern decor, reminiscent of the Viceroy Santa Monica. The staff was sharply dressed in beige chef coat jackets. Various team members would inquire about our satisfaction throughout the meal. The attention was mildly intoxicating.

Desserts were a blur of richness - vanilla braised pineapple with brown sugar cake, a gianduja of indulgent chocolate, and a praline tart danced between us. I cannot recall the unusual ice cream flavor, but no bother. The most modest of the portions, I was perfectly fine, since everything prior was so indulgent I could barely eat more. What made this so reminiscent of New York exploits was our parting gift. We received little 'presents' everywhere we ate on our trip. Here, it was chocolate (powder) covered cashews. I savored every scrumptious bite like a serving of caviar.

Truly a welcome addition to the county.

Riviera Magazine's Gourmet Issue

2008-06-09T20:34:00.000-07:00

So earlier this year, around February, I was pinged by Kedric Francis, editor-in-chief of Riviera Magazine about what was my favorite spiciest dish in OC.

Easy! Thai Nakorn's Stir Fried Morning Glory.

I wrote back a quick e-mail and forgot all about it.

This weekend, while I was lolly-gagging at the magazine rack at the Barnes and Noble at Bella Terra, the first rag I encountered was, yes, you guessed it, Riviera. And then I remembered! And whaddayaknow...it was their "Gourmet Issue".

Along with my little ode to Thai Nakorn's dish on Page 124, the issue also includes a whole article that praises Tustin as an unlikely destination for ethnic eats and cites our own Chubbypanda, Chowhound.com, OC Weekly and myself as sources to find the good stuff in Irvine's quirky neighbor. Among the eateries mentioned: Japonaise Bakery and Cafe, Tropika, and of course, Honda Ya!

It's good to read that Tustin's getting its dues as a haven for OC foodies -- a fact I've been harping on for years.

Quickly, I plunked down $6.41 (that's $5.95 plus tax) and bought the thing. This was the May issue after all, and it's already June. Any day now and the whole month's inventory's going to the mulcher.

But you don't have to buy it to read it. Click HERE. Since it's already updated to the current month's issue, you will have to search for "May 2008" to find the articles.

Wine Pairing dinner at Onotria (Costa Mesa) and the wines of Alejandro Fernandez

2008-06-03T23:14:00.000-07:00

Alejandro Fernandez is the man who has done for Spain what Robert Mondavi did for Napa. He makes the most delicious wines from the Ribera del Duero region of Spain from the Tempranillo grape. That wine is a cross between a Pinot Noir and a Syrah. Luscious nose and pleasing on the tounge. He is most famous for his Tinto Pesquera wine which is all Tempranillo. We were so lucky to have him host this dinner, everything on top of it was just gravy. His wines were phenomenal... take for instance the Dehesa la Granja 2002 at one end of the spectrum exemplyifing the pinot aspects of the Tempranillo grape, and then the 2001 El Viniculo Reserva ... same grape.. but it totally tasted like a cabernet/syrah. There were 7 wines in all that night and it was a marvellous dinner. This was the first time I had ever eaten at Onotria in Costa Mesa (near the Lab).

Our first course was baked mussels with garlic, parsley and Spanish Pimento stuffed into the little mussel shells. OMG... was heavenly, and I could have eaten five pounds of that. There seemed to be a bread stuffing on top and the mussels were perfectly cooked and mixed with the red pimento. Gorgeous. On the same plate was a cevice (fresh bay shrimp) served with fennel. Marvellous. It paired perfectly with the Verdejo we had (Martinsancho Verdejo 2007). Verdejo is a lot like Sauvignon Blanc.. but a bit more fruity. Went great with the shrimp!

Next course was the ragout of porcini mushrooms and Chorizo over soft polenta; which was paired with the 2002 Dehesa la Granga. Honestly, I'm not a big fan of polenta, but this ROCKED. It was cooked perfectly, and the sauce to go with it went so well with both the polenta and the wine. I was soo happy.

Third course: Saffron rice with Zucchini blossoms, and veal sausage and butter beans. I could immediately smell the sausage and saffron... heavenly. This was paired with the El Vincul tinto Crianza 2004. Another Tempranillo but done in a different style. Again, it married well with the saffron rice and sausage.

Fourth Course, and this was killer: Braised Lamb loin with red wine and rosemary reduction over roasted eggplant vineyard pie. Let me explain what I had on my dish, and I Wish I had taken more pictures. First of all, the lamb was so tender, it was falling off the bone and we were cutting it with a fork. So lovely. The reduction sauce was scrumptious... a wine reduction, some hint of sweetness to it, but it went so well with the lamb and the wine... which was the 2005 Condado de Haza which was very approachable and American styled, but still went very well with the meal. Then there was this little pastry tart thing on my plate with tomatoes and eggplant, and that was truly delicious.

Our last entree was a plate of cheeses: some Manchego (similar to Parmesan in texture but not as robust) and another cheese called Cabrales... OMG which one of my dining companions described as bleu cheese on steriods. Yes indeed! Also on the plate were some toasted whole almonds drizzled in honey. This was all served with the last wine, the El Vinculo 2001. Which was a luscious, opulent, hedonistic wine, and went perfectly well with our cheeses.

I was a happy camper definitely. I wish my camera had not malfunctioned... damn! But hope you enjoy the pictures I was able to take. The owner of Onotria, Massimo Navarretta, was kind enough to come out and say hello, and the rest of the evening we spent in a Q&A session with Mr. Fernandez. Truly an amazing night!

Onotria Wine Country Cuisine
2831 Bristol, Costa Mesa Ca., 92626
Phone: (714) 641-5952

http://www.onotria.com/

for the wines of Alejandro Fernandez:

http://www.pesqueraafernandez.com/english/index.htm

Philly's Best - Santa Ana

2008-05-31T13:12:00.000-07:00

Hi! I’m new here. The name is DanGarion and I run Eat in OC. I just joined up with Orange County Food Blogs and for me there was no better place to do my first review of than my favorite place to eat on Saturdays as I waste them away alone, while my wife is at work. That’s why I bring you my review of the Philly’s Best, located in Santa Ana on Tustin. Now I know the first thing you are going to do is groan and say, "This guy is going to review a run of the mill fast food chain!" But hear me out, this place has good food. I’d never eaten at Philly’s Best until I moved to Santa Ana, two years ago. I’d had cheesesteaks throughout the years and always enjoyed them, but I didn’t fall in love with them till I ordered my first one here almost 2 year ago.

Today I ordered a cheesesteak along with an order of onion rings. The wait was about 10 minutes, which isn’t that bad since they do make your food to order. The cheesesteak was piping hot when it got to my table; I actually had to wait a minute to let it cool off. One thing I’ve been happy with is the consistency from visit to visit with the taste and freshness of my food. Another thing I like is that the meat isn’t too juicy so it doesn’t drain all out into the bread; I’ve had issues with the bread becoming soggy from other places I’d ordered cheesesteaks from. The onion rings are good, but only in small quantities. They have a very different flavor than most people are used to because of the beer batter. My only problem with them (which is why I usually only ingest small quantities) is that they tend to give me indigestion, but it’s usually worth it. Normally they only have ranch dressing for the rings, but they actually had BBQ sauce as well today. Overall my meal didn’t disappoint and let me more than satisfied.

Other items on the menu include chicken cheesesteak, hamburgers, and various toppings for your cheesesteak. They also have some various Philadelphia famous drinks, chips, and pastries.

Now on to a couple other observations I’ve made throughout the two years I’ve been patronizing this specific Philly’s Best. There is a note for their employees that any uniformed police and fire employees get half off their meal, I thought that’s pretty cool that a business has that type of policy. They also have specials during USC Football, Philadelphia Eagles Football, and Angels Baseball games. For the USC games they have $5.00 cheesesteaks and $1.00 Bud and Bud Light. During Angels games they have $1.00 Bud and Bud Light. I’m not a fan of Budweiser so it doesn’t bring me in, but I’m sure that it attracts some business.

Lastly I’ve only gone to one other Philly’s Best, it was located in West Garden Grove, and it just didn’t seem the same while I ate my sandwich, there was just a different vibe compared to the Santa Ana location, so your miles may vary at other locations.

Philly's Best
1804 N Tustin Ave
Santa Ana, CA 92705
(714) 543-3311

Waba Grill Teriyaki House - Lake Forest

2008-05-13T10:31:00.000-07:00

24354 Muirlands Blvd.
Lake Forest, CA 92630
949-768-8123

www.wabagrill.com

I recently visited the Waba Grill in Lake Forest for lunch. This is the restaurant that took over the spot of my beloved China Express. (Now New Panda in Coasta Mesa, but they're not the same.) Everything looks sleek and new inside the Waba Grill. The environment looks modern with a plasma screen tv on the wall showing CNN or something.

I looked at their menu board. Even though this is still a fairly new place, it looks like they recently raised their prices. Little pieces of paper with prices on them were taped over what I am assuming were their old prices up on the menu board. Their menu basically looked just like Flame Broiler. They even boasted that their food was super healthy. I wanted to try both their chicken and their steak, so I ordered the Chicken-Steak Plate ($7.09). It came with white rice, salad and some orange slices. If I had wanted all white meat chicken, it would have been an extra $1.25. Brown rice, and extra $1.00 and I could add avocado for $1.50.

It didn't take them long to make my meal and I took it to go. I grabbed a couple little cups of teriyaki sauce and hot sauce on my way out. I got back to my desk and opened the box. It looked exactly like Flame Broiler. I took a bite. It tasted exactly like Flame Broiler. I tried the sauces and they too tasted exactly like Flame Broiler. The meats were tender and juicy and the sauces tasted perfectly sweet. I devoured the entire plate.

I've been eating at Flame Broiler a long time now so it's what I'm familiar with. Looking at the back of the Waba Grill menu, I see that they have plenty of locations. I'm not really sure which restaurant came first, but in my mind they are exactly the same restaurant. The only difference is I think that Waba is more expensive.

Wasa Sushi, Irvine, open again!

2008-05-07T14:40:00.001-07:00

Living in West Irvine, my choices for neighborhood sushi within a five minute drive are pretty much limited to Wasa in the Irvine MarketPlace and newcomer Ayame. When Wasa closed temporarily several weeks back, that put a severe cramp in my fresh fish diet, but, I'm happy to report that Wasa Sushi is again open!

Their website described their hiatus as a remodeling, and indeed, they did remodel during their down time. They were always modern themed, and have undergone an update that keeps them fresh. If anything, the mood seems darker, with darker shaded wood panelings on the walls, and darker paint colors. The wait area has been improved, with more seating near the hostess' podium. The really tall bamboo wall is still there, along with the gray smooth rocks that my son likes to grab while waiting for a table.

Also still there is the friendly Hispanic staffer who clears tables, seemingly handling the entire restaurant by himself efficiently, and still having time to high-five all the kids who come in. Less efficient is the chronic shortage of waiters and waitresses, who have difficulty keeping up, leading to longish waits for orders, and table service a little more infrequent than is my preference. I'd love it if they hired another one or two waitstaff, and I'm guessing those who are working now wouldn't much mind it either.

Food-wise, the tempura ice cream is as good as ever, as are the Wasa Treasures. Unfortunately, they seem to have cut my favorite (and my son's favorite)- the salmon with terakobu seaweed topped with caviar. I do like their new'ish rock shrimp tempura, kind of a mini walnut shrimp (the Chinese dish with fresh shrimps fried in mayonnaise, yum!) with a kick of sriracha. My wife has been eating the beef negimayaki almost every time we go in these days as well. It's several rolls of thinly sliced beef wrapped around green onions and asparagus, atop a plate of steamed vegetables with teryaki sauce.

I'm less pleased with the sushi than the cooked dishes and desserts there these days. I'm finicky, I admit it, but after eating uni at Sushi Wasabi and Makizushi in Tustin, it's tough to eat uni at Wasa. I don't eat the toro at all anymore. I think I'm happiest with the hamachi, hirame, bluefin tuna, and other fairly standard sushi selections outside the Treasures. I'm thinking maybe the clientele makes it harder to stray from the more popular selections and stay fresh.

Wilhelm's Chophouse - Irvine

2008-04-05T21:15:00.000-07:00

Searching Open Table for a dinner close to home, this caught my eye. I recalled a co-worker mention how she had planned to dine at French 75 on her birthday, but discovered they were closed for a changeover. It clicked. I phoned to inquire about Friday night reservations and was informed they were supposed to open on Thursday. However, Saturday would be opening night instead. Fabulous.

The style theme remained intact. Shaded chandeliers cast moody lighting and deep reds draped the interior. The crowd was mixed with couples and families casually dressed. A denim clad blonde bounded out the passenger side of her BMW and cut us off as we approached the host stand (manners, anyone?). She did not have a reservation, but found there was no wait. My 6:30 seating was intact, and we spotted David (Wilhelm) himself making the rounds.

Our corner was in the side dining room. Once seated, we realized our seats were uncomfortably far from the table. Sliding the table closer boxed us in. What to do? A creative moment took over as I motioned towards the pile of beaded throw cushions adjacent to us. A few back rests later and crisis was averted.

Another couple seated close by commented to our server about the lighting, or lack of. Reminds me of Habana at the Lab. If you can get past this obstacle, then it's all about menu selection. Upscale comfort food is one of my major weaknesses, and I was prepared to fall off the wagon. While their greens were standard fare, the stars of this show were the Chophouse Fav's. Our usual family-style ordering began with slow smoked baby back ribs. The tender meat was coated in a chipotle-honey barbeque sauce. We requested sides to be switched to their thyme-parmesan-garlic french fries (enough spice?) and some honey roasted peanut slaw. The matchstick potatoes were beat by the quiet crunch of mayo induced slaw.

Our second selection manifested into their Southern honey (is this a trend?) -buttermilk fried chicken. Boneless breasts crunchy and smothered in thyme cream gravy ran into a barrier of creamy mashed potatoes. It was so rich I could barely finish half. I'm guessing the third entree also contributed to my rapidly decreasing appetite. Part of 'Wilhelm's Local Economic Stimulus Package' options, we rounded out our dining tour with a barbeque spiced salmon. I swapped the creamed corn for spinach. A modest portion, it was a perfect addition to our mini buffet.

Wines by the glass were plentiful, say over 30 including sparkling with six and nine ounce options. I reckon there were also a dozen different starters and sides to mull over. The infamous souffle still requires over 20 minutes to rise, but it did not disappoint. Poufy and steaming, it was a ramekin of chocolaty bliss. I wouldn't recommend any other (the banana cream & white chocolate pie did little for us).

Service was eager to please that night, and we are already thinking about the next excuse to make a repeat performance.

Wilhelm's Chophouse ~ formerly French 75 Brasserie
13290 Jamboree Road (at the Market Place)
714.573.7600
http://www.culinaryadventures.com/restaurants/chophouse/index.html

Red Mango - Irvine, CA

2008-03-30T23:32:00.000-07:00

I'm a culinary skeptic. Whenever I hear about a new food fad, Sprinkles, Pinkberry, South Beach, or Atkins to name a few, my gut reaction is doubt. As the frozen yogurt craze that swept Los Angeles trickled into Orange County, I was determined not to be taken in, resisting cajoling, bribery, and other forms of peer pressure. However, I was eventually lured to the Dark Side through the clever application of a 50%-off coupon by family-run Beach Cities Yogurt & Gelato in Huntington Beach. Curse my Taiwanese penny-pinching genes!

When friend, OC Weekly columnist, and fellow Orange County Food Blogs contributor Elmomonster broke the news that the Red Mango yogurt chain had arrived in Irvine, I knew I had to pay them a visit. A Korean franchise business, Red Mango was purportedly the inspiration for the first Pinkberry operation in LA. Pinkberry went on to spark a frozen yogurt fad that, as the LA Times quipped, launched 1,000 parking tickets.

The first thing that struck me when I stepped into Red Mango's Irvine location was the sparseness of the decor. Despite the futuristic furniture and brightly colored posters, the shop was unable to escape the chilly, antiseptic, freshly mopped atmosphere that permeates most purveyors of chilled desserts. It's a disconcertingly soulless feeling. I was also surprised by how Spartan the menu was. Two types of frozen yogurt, Original or Green Tea, and a double row of toppings dished up by the youthful staff. It was a far from the self-serve, weigh-to-pay frozen yogurt model I'd grown accustomed to.

I ordered a 4oz Green Tea frozen yogurt ($3.50) with two toppings ($1.25); blueberries and mochi bits. With my first bite, it was evident that Red Mango's frozen yogurt was a high quality product. Full-flavored, gently sour, and with a smooth mouth-feel, it filled my mouth with a creamy presence. The blueberries were fresh and sweet, popping like juice-filled bubbles. The mochi had a pleasantly chewy texture that added body to the dessert. However, as I finished my frozen yogurt, the other flavors faded, leaving only the sourness behind.

4oz is half of a cup, an amount of food roughly equivalent to what can be held in the palm of one cupped hand. Breaking it down to cost per unit, I'd paid about $1 per ounce, not counting the additional money added on for toppings. By way of comparison, the other frozen yogurt chain in Irvine, Yogurtland, charged 30¢ per ounce, had 3-4 types of tart and an additional 4-6 other frozen yogurt flavors, and a self-serve toppings bar with more options. There was a difference in quality to be sure, but it wasn't great enough to justify a 300% markup.

I like Red Mango and I may end up there once or twice a year. But, I have serious reservations about its ability to compete for market share in the frozen yogurt niche. With places like Beach Cities Yogurt & Gelato and Yogurtland offering better return on investment, and with the name recognition of the ever-expanding Pinkberry juggernaut, Red Mango may find drawing cost-conscious customers difficult in the current economic slump.

Red Mango
17595 Harvard Ave
Irvine, CA 92614
1-949-955-0333
Red Mango USA website

Napa Rose - Anahiem

2008-03-18T22:06:00.000-07:00

It was Saturday night and we had a double date. Didn't know any good "in between" establishments from Irvine to Whittier, so why not the Magic Kingdom? I love the fact that valet is comped when you park at the Grand Californian for hotel dining. One less thing to fuss about. We arrive slightly ahead of schedule and decide to crossover into Downtown Disney for a quick stroll. Downstairs at Catal looked packed, and there was a line just to be seated at Uva Bar. I love reservations.

Back at the hotel we glide past families milling around Storyteller Cafe (pretty decent buffet, btw) for their name to be called. Once through the Napa Rose entrance, I sense the calm Craftsman-style beckoning me to be seated. Katheryn and Michael arrive minutes after, and we are ready to begin.

As much as I would normally get into great detail about the music and decor, I'm opting to spare the details for once (and only one time) and discuss the spread at our table. Our guests brought a bottle of sparking wine as a belated present, so we promptly asked for it to be chilled. Our bubbly server noted that it would complement the Seven Sparkling Sins starter to share. Was that a tongue twister? Three servings were thus ordered, and we awaited its arrival. We were blown away by the results. Savory spicy beef cucumber roll, curried crab taco (his favorite), Ahi "Tatiki" hand roll (Kathryn's fave), tarragon lobster relish, potato pancake with citrus cured salmon (my favorite), "BBQ" fried oyster, and grape leaves stuffed with pheasant and preserved lemon. It was a stellar start.

The entire Winter menu is lovely. If not for our "sins", I could've easily craved the grilled quail stuffed with hearth roasted portobello mushroom. It came with creamy stone ground polenta and sunset chili-toasted almond mole. A twist on wine country "Caesar" featured grilled romaine hearts with a golden garlic balsamic vinaigrette. What about some scalloped Yukon golds with Gruyere, leeks, and applewood smoked ham? Mmmmmm.

The Vintner's Table tasting menu wasn't a unanimous decision, so we went our separate main course ways. Jack adored his Roasted Shells of the Sea. An array of sweet shrimp, pink scallops, little neck clams and Mediterranean mussels in a light crab broth flavored with Meyer lemon, garlic, and coriander. The variety was incredible, and those scallops had an unexpected presentation of still being attached to their shell. Clearly a winner. Kathryn chose the cashew crusted "Tai Snapper" with tempura fried shrimp over fried Himalayan red rice with pineapple and tangerine-coconut vinaigrette. Her silence was all the acceptance we needed to convince us she was enjoying dinner. Mike and I were on the same wavelength as we both ordered the bacon wrapped "maple leaf farms" duck breast with wild coastal mushrooms and dried apricot pecan conserve. What a savory sensation. Full flavored and satisfying, I could not ask for more, except perhaps the dessert menu.

Dessert was a bit of a blur, as we (again) all had our preferences. Our server, Rashelle, provided some insight. I must say, I had what was probably the best cheese plate. Ever. There were seven (7!) varieties, each with a detailed explanation of its flavoring and origin. Would you believe me if I told you it was $16? It trumped the chocolate truffle cake and creme brulee. This post would be ridiculously longer if I could find that detailed explanation.

Napa Rose
inside Disneyland's Grand Californian Resort
1600 S. Disneyland Drive
Anaheim, 92802
714.956.6755 (hotel) or 714.781.DINE (Disney Dining reservations)
Website

Happy St Patrick's Day Everyone!

2008-03-17T16:38:00.000-07:00

213 Ocean
Laguna Beach, CA

I headed down to Hennessey's Tavern in Laguna Beach for lunch today. Since my wonderful wife was at home making a traditional corned beef and cabbage dinner for me, I decided to go the less traditional route and ordered the Reuben Cheeseburger and Irish Nachos. The Irish Nachos were big slabs of potato covered in cheese, bacon, and green onions. They were delicious! The Reuben Cheeseburger was piled high with swiss cheese, sauerkraut and freshly cut corned beef. It was ok. Unfortunately no green beer for me. I had to get back to work. I heard they don't even sell green beer here anyway. Have a safe St. Patricks Day everyone! Don't drink too much!

FYI - Opah (Irvine) undergoing renovations

2008-03-13T14:33:00.001-07:00

My fiance was scheduled to attend a working lunch here on Tuesday, only to find out they are currently closed until next week. After calling the restaurant directly, I learn they are doing work on a "shared fire wall" and hope to reopen on March 18th. Of course, being the uninformed person I am, I thought she was referring to computers. So I did what I always do. I Googled it and found an article which sheds some insight on the usage of fire walls.

http://www.firesprinkler.org/techservices/articles/0305codearticle.html

I never said I understood the article fully, but it was enough to satisfy my curiosity.
Guess it makes sense since Julian's post below references their next door neighbor, Wasa Sushi.

There's always Aliso Viejo and RSM to go to...

Opah
13122 Jamboree Road
714.508.8055
http://www.opahrestaurant.com/

Ayame, Irvine

2008-03-13T13:06:00.000-07:00

Newly opened in the Orchard Hills Shopping Center off Portola Pkwy and Culver Drive, Ayame is a Japanese sushi bar and restaurant by the folks that brought us Zipangu. We ended up there in our neverending search for a decent neighborhood sushi joint, which gained new urgency now that Wasa in the Irvine Marketplace is temporarily closed.

A small, bright, almost bubbly kind of decor appears to be as close to the opposite of dark, wooden, Zipangu (the restaurant names also occupy opposite ends of the alphabet), with its polished glass sushi bar and brightly lit soffit. The itamae we sat with spoke fluent Japanese with his mates, but told us he'd previously done time in Nashville. Nashville! After we talked about how much nicer the weather is here, I asked him how fresh the fish could possibly be in Nashville, and he shook his head sadly.

The sushi is fresh, nicely prepared, and the wait staff is friendly. However, selection is a bit limited if you're only into raw fish: they have the usual standards of tunas, salmon, halibut, etc., but less in the way of more exotic fresh fish and shellfish. I tend to rate the regular kinds of sushi by the maguro, on a scale of color, translucence, and heft. Basically 0 is your variants of inedible, from lack of freshness to overabundance of gristle. 1 is your Todai brand of almost FD&C Red #40, with such airy lack of substance that if you squint, you can almost see the rice through the tuna. 10 is your deep ruby red exterior with almost a purple-red interior, and a marbled sparkly sheen, that so often seems restricted to Bluefin Tuna, and when you bite it, it's almost like there's the barest hint of carbonation in a texture that is simultaneously spongy, melty, and hefty. On that scale, Sushi Wasabi is an 8, and Ayame a 5, which puts it squarely in the corner sushi place realm, not in the aspiration to greatness realm.

They did have, interestingly, a basket of fresh (live?) shrimp sitting atop the bar from which they quickly shelled, cooked, and made shrimp sushi and deep fried shrimp heads for us. Very flavorful. Their uni was passable, and most fish was more serviceable than outstanding. This is the kind of place we'd choose if we were short on time (it's almost walkable from here), impatient (it hasn't been discovered by the massive hordes yet), and with the kids. They only have one high chair right now though- something I suspect they'd fix if we overwhelmed them with family diners.. and who are they kidding really? That whole area is primed with young children. Wasa never has less than one high chair scooted up to the bar, no less, every time I've been there.

Prices are indicative of what is likely to be massive per sq.ft. rents in one of the newest centers in one of the newest developments in Irvine, which, according to the last homefinder email I received today (enough already! I live here already! I'm not moving again at least until home prices stop their freefall), is in the Irvine Unified School District and Northwood High boundaries. Unfortunately, living in a nice place, and finding an affordable sushi restaurant nearby seem to be somewhat mutually exclusive. It's not to say it's outrageously expensive, just a bit more than I'd expect: sushi prices almost all from $4 and up.

However, they do have a fairly nice kitchen menu: their monkfish liver is paired with something they call a ponzu jel'ee which really brings out the flavor. Their prime tenderloin with foie gras had a well done sauce on it, some kind of jus reduction that went perfectly with the tender buttery softness of the filet. The foie gras, well, we could've stood for it being slightly less cooked.

I think the menu items that sold my wife on this place, though, were the desserts. There was a nice green tea mousse type dessert, some ice cream for the kids, and a sampler plate that had a variety of them, including a rich chocolate cake. Japanese places tend not to do dessert well, and Wasa and Ayame appear to be two exceptions. (We went for years, maybe close to twenty years, to a restaurant called Noshi Sushi in Los Angeles, maybe a couple, few times a month, and every time, my dad insisted on asking for "green tea ice cream" for dessert at the end of the meal, knowing they didn't have it, hoping one day they'd get the hint: they never did.)

Ayame
Orchard Hills Village Center
3923 Portola Pkwy
Irvine, CA 92602

714-544-2800

Three Dog Bakery - Newport Beach

2008-03-13T06:00:00.000-07:00

I came across this store, and I had to take a snap. A whole bakery! For dogs! Let me repeat that last part: FOR DOGS! It's in Newport Beach, of course, across from Bristol Farms, a few steps away from Sprinkles. I doubt this type of store would work out in, let's say, Stanton. Dogs there will have to settle for kibble.

But in Newport, the poshest neighborhood 'round these parts, it doesn't seem so strange to pamper your pooch.

Inside the store (which is actually part of a chain), there were indeed cookies, tarts, pies, and cakes inside a gleaming display case. Some were dipped in what looks like chocolate, but isn't (I hope). All looked good enough for human consumption. Heck, they seemed like they were baked by a pastry chef from a tony French patisserie -- and priced just about the same!

Someday I hope to be filthy rich enough to buy such treats. If I can do that for my pet, imagine what kind of food luxuries are in store for my own gullet!

Three Dog Bakery
924 Avocado Ave
Newport Beach, CA
(949) 760-3647

Charlie's Chili - Newport Beach

2008-03-09T19:19:00.000-07:00

Found this gem years ago when I received an Entertainment book for the holidays. We go here periodically when the craving is for some comfort and a stroll along the beach.

Parking is a zoo, but expected, so not really a big deal. Especially when your driver has parking karma. It took all of five minutes to get a great spot and drop in an extra quarter. Glad DST kicked in, because sun was still high for 5 o'clock.

Charlie's is an institution. Laid back, seat yourself kind of vibe. A scattering of tables outside, with roomy booths inside. We beelined for one in the back. At first glance, yes, it appears to be pretty run down. Just take a closer look. Three flat screen monitors strategically placed, and even closed captioning on one. The stained glass light fixtures convey this homey chic that appeals. Even Jack commented the upholstery appeared in better condition than he remembered. This place is maintained. If you want uber fancy, cross the parking lot and go inside Oceanfront 21.

Breakfast is served ALL DAY. You know now why I'm so fond of Charlie. Usually, we start with zucchini sticks. It's a huge pile of deep fried happiness. Not this time. He wanted a cinnamon bun. It took over half a dinner platter and was warmed upon request. Not bad. Their menu covers a diner selection with burger, chili, seafood, and brekkie options.

I tried the Baja breakfast. A scramble of onions, tomatoes, potatoes, and eggs with salsa on the side. Flour tortillas included and my meal was complete. You have the option of spicy salsa and corn tortillas too. It was very good. Potatoes were chunky and onions had had a 'just chopped' crunch to them. I inhaled it without a second thought. Jack ordered the fisherman's platter (what he always gets), which came with breaded and deep fried shrimp, cod, scallops and (skin-still-on-them) fries. Came with his choice of chowder which was just fine.

As always, our server was consistently friendly and her timing was well-executed. The Muzak played new Sheryl Crow, one hit wonder Dido, and classic John Cougar Mellancamp.

Afterwards, we took in the salty air and casually looped around the sidewalks before heading back home. Impromptu outings like this are great. Avoiding most of Newport Boulevard and taking Superior up to the 55, priceless.

Charlie's Chili
102 McFadden Place
Newport Beach, CA 92663
949.675.7991

Wasa Sushi, Irvine closed temporarily

2008-03-08T00:47:00.000-08:00

Our family went to eat there a few nights ago, and found it dark and shuttered, with a sign on the door. The sign indicated that they were closed for six weeks for remodeling, and recommended we visit one of their other locations.

However, a quick OCRegister search turned up this: http://www.ocregister.com/news/feb-permit-suspended-1981329-infestation-reinstated

Wasa Sushi, 13124 Jamboree Rd., Irvine; fire or other disaster damage; permit suspended Feb. 9.

Bayside Restaurant -- Newport Beach

2008-02-28T11:06:00.001-08:00

I first tried Bayside Restaurant last month, during Newport Beach Restaurant Week. The promotion was successful, at least in my case, because I've already been back, this time for lunch with a colleague and a visiting scholar (yes, another work meal).

Bayside is part of the "Dining As Art Collection" restaurant group, along with Bistango and Kimera. To tell you the truth, I didn't notice any art, but then, I wasn't looking for any. Still, the dining room is definitely aesthetically pleasing, with dark woods warming up the smooth sleek modern lines of the decor. There are three dining areas: a tall, open-feeling inside space on the bar side of the room, with a piano. My friend and I sat there last month, and enjoyed the jazzy piano player. Another inside dining room is on the other side of the bar, and presumably quieter. On my second visit, I sat on the patio, which offers comfortably padded wicker chairs and a nice view of boats in the nearby harbor. A table of "ladies who lunch" looked very much at home here, demonstrating their stylish laughs over a second glass of wine.

On my first visit, I started with what they laughingly refer to as the "simple green salad." Yes, it is green, and it is a salad. But it is pleasantly un-simple. Circled by toast crisps, piled generously with wonderfully tangy blue cheese, it is sprinkled throughout with pine nuts and topped with julienned strips of crisp, sweet pear. The combination is not exactly unique, but it works well, and the high quality ingredients push it beyond "just another salad" status. Also, as I was reminded when the visiting scholar ordered this for lunch later, this is a big salad. If you consider that the cheese toasts are basically small sandwiches, you could count the salad as a light lunch all by itself.

On my second visit, the waiter told us that we were very lucky to be there on a Wednesday, because the soup of the day on Wednesday is chicken, the virtues of which he extolled quite highly. So, I got the soup. The waiter may have exaggerated somewhat, but yes, it was good soup: flavorful broth, shredded chicken that actually tasted like chicken, well-soaked grain (rice, if I remember correctly) for added texture, and bits of vegetables. I would have liked more vegetables, but then, nobody ever gives me enough vegetables.

The soup went well with the bread rolls, which are the round type that are almost-but-not-quite hard on the outside and soft on the inside. I slathered mine with soft butter and the bread was still warm enough to melt it just a little. The bread was thick and doughy on the inside, as though it were undercooked -- or should I say, as if everyone else cooks their rolls too much. Please, continue undercooking them. The wait staff noticed my first roll was gone and brought me another, so they get bonus points for not being stingy.

My colleague ordered the tuna tartare as her appetizer, which looked excellent. Are we still doing stacks? Apparently so. I, for one, am happy to see one now and again. The stack was fairly simple as these things go: mostly tuna and avocado, with other decorative bits scattered around, all soaked in a sauce of soy, chili, and ginger that she remarked upon very positively.

I realized later that I had salmon for my entree at both meals. For dinner the first time, I had oven-roasted wild mushroom crusted salmon, with potato puree, green asparagus, and Riesling sauce. The salmon was thickly sliced and meaty, with a perfectly crusty crust which added good texture, although it didn't taste much like mushrooms to me. The salmon was perhaps cooked a touch longer than it should have been, but was still within the acceptable range. The mashed potatoes and asparagus were unremarkable, even with the help of the sauce, which was fine (at least after I surreptitiously -- gasp -- added a bit of salt to it).

For lunch the second time I had another baked salmon with another admirably crusty crust, but this time the crust was spicy: mostly pepper, with a touch of chile and something else, possibly cumin. Spicy enough to make my lips tingle, but still low enough on the heat scale to be appreciated by a wider audience. The salmon was thick and meaty again, and this time cooked to perfection. It was served on a couscous salad, which was room temperature, although the vinegary infusion made it taste cooler. The couscous had a nice texture, neither so dry that the individual grains fall like sand off your fork, nor so wet that it feels sloppy in your mouth; and although I assume it had oil in it to hold it together, it didn't taste at all oily. The couscous salad included cherry tomatoes, very thinly sliced strips of red and yellow pepper, minced red onions, and plenty of parsley. The zing level was right on, but again, I wish there had been more vegetables. The size of the dish overall was more than I needed for lunch, given the large bowl of soup I'd already consumed. I took home about half the salmon and two-thirds of the couscous, which was enough for another meal later.

For her lunch entree, my colleague had the chicken breast with wilted spinach and lemon sauce. It looked fine, but I was more interested in the soft polenta that accompanied it, in a separate bowl. She did not seem crazy about it, and offered me a bite: I loved it! It had hints of corn pudding to it, which elevates it above the flavorless mash that is too often served under the name polenta. My guess about how it's made is that the polenta is mixed with crushed corn kernels, many of which are still mostly whole, and then baked in the shallow bowl. The smooth, thick polenta settles to the bottom, while the kernels rise to the top, solidifying into a chewier, chunkier layer. The result was a strong corn flavor and an interesting blend of textures.

I had something chocolate and delicious for dessert when I was there for Newport Beach Restaurant Week, although I didn't take notes on it. The online menu says it was chocolate soufflé cake with hazelnut ice cream. That sounds about right: I only remember that I enjoyed it. On the second visit, we were running short on time, so we didn't order dessert.

Bayside is not a top-dollar venue, but it's not inexpensive either. Dinner entrees are mostly $29-$32 (with two dishes priced at $20) and the charges for appetizers, drinks, and desserts add up fast. They have a relatively reasonable deal at lunch: $19.95 for two-course prix fixe, which includes any soup or salad and any entree (the pricier entrees cost an additional $3, but then, those entrees cost $19-20 by themselves). The deal includes a glass of house wine, a martini, or a non-alcoholic beverage. Forgetting to ask, I found out the hard way that their iced tea is flavored -- as I think of it, iced tea for people who don't like how tea tastes -- but it's more subtle than some.

Overall, Bayside is a lovely dining experience. The food is good: a cut above many options in OC, with nice presentation and good flavor, if not foodie-level excellent. It's also a cut above in terms of price, which puts it somewhat out of range for me for "normal" dining, whereas the food quality is not quite high enough for me to endorse it for "splurge" dining. That said, I'll be more than happy to return whenever they have special offers, or when someone else is paying.

Bayside Restaurant
900 Bayside Drive
Newport Beach
949-721-1222
www.baysiderestaurant.com

Izakaya Zero (Huntington Beach) - LA-OC Foodie's Report

2008-02-25T18:07:00.000-08:00

I've been wanting to try out Izakaya Zero for quite awhile, but finally made a point to go this past Sunday (and take a "mini Easter" break from my Lent-induced vegetarianism) after reading Los Angeles Times' positive review a few weeks back.

Situated in the downtown Huntington Beach area, a block away from the beach itself, my first thought upon arriving was "Haven't I been here before?" Sure enough, it was in the former Red Pearl Kitchen space, where I had pretty unmemorable meal. Hopefully this building isn't cursed with mediocre, overpriced eats . . .
Thankfully, the interior has been re-vamped. Gone is the dreary & campy red-and-black decor that's neither trendy hip nor authentically Asian. The bar and dining area is minimalistic modern with soft beige lighting and nice Asian-fusion touches -- lots of polished stones and a cute bathroom faucet that resembling a bamboo water pump.

I was debating whether to get their hot house sake (half off from Sun-Thurs) or one of their signature cocktails, and eventually decided on the latter and ordered the "Zen-gria"
Made with green tea liqueur (probably of the same name), sauvignon blanc, lemon and sweet-and-sour. I was afraid that this drink may be too sweet but turned out it's very well balanced and smooth, though I would've liked a little more green tea and fruity aromas to come through.

As I sipped away, I studied the menu - which is pretty much standard izakaya fare, Americanized a bit for the palates of the beach-going crowd (e.g. more deep-fried items than usual, and no hearts/gizzards/organs grilled up). Nonetheless, a lot of the items looked interesting and creative and a little whimsical (like fried crab cigar with scallops, shrimp and spicy mango sauce and sashimi ceviche served with tomatoes, red onions and yuzu dressing). Now I wished I came with others so I could try more stuff. But being a party of one for this foodventure, I ordered three small plates that started off with:
Eggplant with Shrimp and Miso-Aioli Sauce that was very luscious - the aioli, though a bit on the heavy side, had a subtly-sublime combo of flavors: a little sweet, a little tangy and a little garlicky, meshing very well with the grilled, creamy eggplant and the little chunks of shrimp. Would've been nicer if whole shrimps had been used, but overall very well-executed. And this is definitely a dish meant for sharing--The first few bites were divine, but it started weighing my tastebuds & stomach down fast. Nonetheless, my mouth still watered with the next dish's arrival:
Buta Kakuni - pork belly stewed in a soy-mirin broth with assorted veggies. Again, a wonderful dish with sweet and meltingly tender pork that barely needs any chewing. Wished I had some sort of starch to dip in that delicious broth. Mildly confuzzling, however, was the other veggies in the stew. The menu said "japanese mustard and mashed potatoes" (how the latter would fit into a dish like this, I wouldn't know) but instead it came with asparagus, enoki mushrooms and a root vegetable that I couldn't ID because it soaked up all that delicious sweet & greasy broth. Another minor mishap is that the stew served on one of those self-heating claypots, but there was no heat source when it was served. Not that I took long enough with this dish to let it get cold...

And finally, I got the course that I expected to come out first . . .
Mixed Green Salad with Baked Salmon Skin and Sesame-Ponzu Dressing. Timing for whipping this out is off, but at least from the still-warm salmon skin and crisp leaves I am at least relieved that it hadn't been left in the kitchen for half an hour while I was noshing on the other two items. The salad was light and refreshing, well-dressed and pretty generous with the crispy fish skins.

All in all, a nice delightful small-plates meal with a large variety of creative dishes that can please any tastebuds (there are at least another half-dozen things I wanted to try from the menu.) So, this time, I'm in agreement with Ms. Virbila -- and can't wait to come back for another round of delicious izakaya grub.

The Bill:
Zengria - $9
Eggplant w Shrimp - $6.95
Buta Kakumi - $5.95
Salmon Skin Salad - $4.95

Pre-tax/tip total - $26.95

The Rating:
Ambience: 4.5/5 (Comfortable and casual-hip with nice Asian-y accents)
Value: 3.5/5 (Like most other small-plate-oriented places, it's easy to run up the bill on not a whole lot of food; but portions here are deserving of the prices paid and I got quite a satisfying meal on about $20 of food)
Service: 7.5/10 (Nice and friendly without being obtrusive; given its location, the beachy surfer casual attitude is kind of there; service was only iffy from the timing of the dishes and no notice about veggie swaps)
Food: 17/20 (Pretty darn good all around, everything I tried had a tasty je ne sais quoi that made it a little bit unique; flavors could have been a little bolder, but I was pleased overall)
Bonus/Demerit: -.5 (crazy Huntington Beach parking)

TOTAL: 32/40

Izakaya Zero
412 Walnut Ave.
Huntington Beach
714.960.1278
http://www.izakayazero.com/

Swirls in Costa Mesa

2008-02-23T14:40:00.000-08:00

1799 Newport Blvd
Costa Mesa, CA

(This place is giving out free yogurt today only, February 23, 2008.)

Was invited to a food blogger meetup earlier today at a brand new frozen yogurt place. All us bloggers got there about an hour before the place was ready to start serving yogurt and just through a complete fluke I ended up being the very first person to get a frozen yogurt from there but since I was running off to a lunch meetup I had to practically swallow my yogurt in a single gulp without really being able to analyze it properly.

One interesting thing about this place is that its menu board is actually a TV screen:

My yogurt was mango-passionfruit flavor with gummi bears, strawberries and kiwi fruit as toppings:

After you are handed your frozen yogurt there is a "condiment bar" where you can sprinkle different flavorings onto it. I went a little crazy sprinkling papaya, watermelon, and honeydew flavoring on to mine:

The whole decor is right out of Willy Wonka (especially if Gene Wilder was Asian) and they have a special room for the kids to eat their yogurt:

With so many froyo places now people may end up just going to whatever one is closest to them but I did like my hastily eaten yogurt from Swirls and am interested in going back and trying one of their crepes.

Onotria Wine Country Cuisine -- Costa Mesa

2008-02-22T16:59:00.000-08:00

I felt a little silly making reservations, since dinner with the visiting job candidate would be early -- 5:30 -- and there would only be four of us on a Wednesday night. Most of my experience with nicer OC restaurants implied that we'd be the only ones there for the first hour. When we arrived at Onotria, we felt even sillier, handing over our car for the complimentary but mandatory valet parking, as it would have taken us all of five seconds to pull into one of the many empty spaces ourselves. But we followed protocol, like well-socialized diners.

As expected, we were the first to arrive in the dining room, shortly after it opened at 5:30, but I was surprised at how quickly it filled up. A large party started arriving by the time my wine was poured, and all but two of the tables in the main room were occupied by 6:30. The place was jumping! Well, jumping in a "somewhat older than we used to be, but hey, now we can afford great wine and excellent food" kind of way.

Before I first went to Onotria, I had read many glowing reviews about the food. My high expectations have not quite been met, but I keep going back for more. Why? Because Onotria never bores me. You may know what I mean. So many restaurants around here have lovely settings, well-dressed waiters, fancy plating, pricey menus, and the same, dull, bland food that every other restaurant is serving. (Yawn...) By contrast, Onotria's menu consists of interesting combinations of strong flavors that keep surprising me. Onotria sometimes annoys me, but I have yet to find it dull. And on my never-ending quest for good food in Orange County, I find I'd rather risk being annoyed.

Case in point: on a previous visit, my vegetable soup was unusually bitter. This was interesting -- since when is vegetable soup bitter? -- and could have been fine, but it was one-dimensional. It needed some bass notes to counteract the high-pitched squeal. A cabbage risotto with truffles was also too bitter: a sharp attack of a dish that needed a soothing round touch to smooth things over. I had the much-recommended pheasant on that trip, and found the bird to be delicious. However, the raisin and pine nut sauce was a bit too sweet, and although I liked it at first, it seemed to become sweeter and stickier with every bite until it was downright cloying. On the other hand, the seafood soup was interesting, if a bit under-salted. And the eggplant bruschetta blew my socks off: how can something as simple as smoked eggplant on toast taste so amazing? I didn't know, and didn't care -- and I didn't share, either.

My meal this time hit more high notes and fewer low notes, I'm happy to say. The service was spot on, and I'm not just saying that because our waiter was of the especially handsome and charming Italian variety. Water and bread came quickly. The bread was warm and soft and good, although I was surprised to see it served with butter instead of olive oil. The wine my waiter suggested was new to me and interesting -- something from the bar that night that was white and tangy and full-bodied and whose name I never quite caught. His suggestion was especially welcome, because for a restaurant that has "wine" in its name, the menu has a distressingly short list of wines by the glass.

Speaking of the menu, Onotria's is unnecessarily confusing. Again, they push away from the predictable, which I applaud, but then veer straight into the problematic. Instead of dishes being listed by type -- e.g., appetizers, soups, entrees -- they have some dishes listed that way, and others listed by what type of wines they best match. It's an interesting idea, and the wine suggestions are certainly welcome, but it complicates the process of finding, say, all the fish entrees.

I had planned to eat lightly, but that failed as soon as I heard about the specials, or more specifically, the foie gras appetizer. I find it difficult to resist foie gras, and I'm glad I didn't this time. The foie gras itself was meltingly tender with the tiniest taste of gaminess: just enough to remind the tongue to stop and appreciate what is visiting it before letting it go. It was set on a piece of fried bread, surrounded by the first of three moats of wine sauce that my dishes would feature that night. The bread was scrumptious. In fact, I kept poking at it, trying to figure out what it was. The texture was just too perfect: soft enough to soak up the wine sauce for added flavor, while remaining crunchy enough on the outside to act as a contrast to the foie gras. It couldn't be just fried bread (but it was, as I checked later). The sauce was well executed too: flavorful, not too sweet, not too anything else either. After finishing the rest of the dish, I unceremoniously dipped more bread into the sauce, reluctant to let any of it go to waste. The only odd notes were a swig of rosemary that was so large that I felt I was excavating under it to get to my food, and some unidentifiable little, um, things scattered around the plate. I'm pretty sure they were dried fruits. That's what they looked like, at least. Too big to be raisins or dried cranberries. Too small to be plums. Too soaked in the wine sauce to taste like much of anything else. I kept tasting each one carefully, but ran out before I figured out what they were.

The other diners had soup, which they seemed to like just fine. But to tell you the truth, I was so fascinated with my appetizer that I think I might have forgotten to look up the entire time. Was I too obviously ignoring my companions? I hope not. Next thing I knew, poof, appetizers are done and it's on to the entrees.

My entree was odd. But then, I knew that when I ordered it, and I got what I asked for: tempura sea bass, with grilled eggplant and Kalamata olives in a Zinfandel reduction sauce. The tempura was excellent, with a big crunch, imparting the taste of quality batter and oil without even a hint of greasiness. The problem was that the flavor of the fish was all but lost inside all that wonderful crust, and all that was left was its soft texture. It seemed a waste of what I assume was a quality fish. The eggplant was fine, if unremarkable (perhaps my hopes were too high on that score), and matched well with the tasty wine sauce. The olives, however, were all wrong. What were they thinking? The flavors of the olives and the sauce clashed riotously: two great things that taste horrible together. I tried a second olive, and then a third, trying to will myself into "seeing" the combination function well, and I just couldn't get it to work. Yuck. Ah well, at least it wasn't boring. And the olives were separate from the rest of the dish, so they didn't interfere with it.

Carter had another of the specials: fried quail with boar sausage over polenta. The polenta was creamy, and I noticed him mixing it with the sauce and finishing off every last bite. I had a taste of the sausage and it was good, although not as good as it should be. It's true that I'm a snob about sausage, but there it is: this sausage needed more. More spices. More flavor. Maybe more boar.

One of our companions had the pheasant, which he enjoyed. I asked him if he found the sauce to be sweet, and he did, but he liked it that way. To each his own. At least I know now that it wasn't a fluke that mine was sweet on that previous visit.

Then, dessert. Before I forget, I must compliment Onotria on their decaffeinated coffee. The others ordered cappuccino or espresso, but since I had an early morning the next day, I ordered just plain decaf. This is always a risky proposition, especially as I drink my coffee without benefit of sugar or cream to mask a bad brew. Most restaurants can't even get regular coffee right, and their decaf is even worse. But this was rich, full-bodied, and not the least bit bitter. I was almost worried it wasn't decaffeinated, but my quick lights-out early that evening seemed to confirm that it was.

The four of us ordered four different desserts, but since this was a work rather than personal dinner, I didn't end up trying anyone else's desserts. They looked good, though: the crème brûlée had a well-torched topping, the zabaglione came with big chunks of fruit, and they didn't skimp on the serving of creamy-looking pistachio gelato. Still, I'm glad I ordered the poached pear in, yes, yet another wine sauce. The presentation was nice, with the pear sliced almost to the stem end and fanned out in the middle of a wide, shallow bowl, surrounded by the dark red liquid, with a large dollop of crème anglaise perched precariously on the pear. The texture of the pear was perfect, precisely between not soft enough and falling apart. It somehow managed to retain its pear flavor while also being transformed by the wine. The closest I can come to describing the flavor is: loud, bright, and sleek. The essence of the fruit -- both pear and wine -- was pared down and intensified, producing a powerful flavor punch that stayed true to the end of the dish, without getting either overpowering or dulled. The crème anglaise was a creamy rejoinder to the rest of the dish, but the logistics were tricky. The cream kept slipping off the wet pear and landing in the wine moat, where it immediately began to dissolve. Armed only with a fork and knife, I rescued as much as I could, but precious bits of dairy goodness slipped through the tines and were lost forever.

By the time we retrieved our car from the parking valet -- who was tipped well for not grinding the gears in our stick shift -- we were well-fed and satisfied. All in all, it was a perfectly interesting meal, in a welcoming room, with courteous and competent staff. I'll definitely be back.

Onotria Wine Country Cuisine
2831 Bristol, Costa Mesa CA
714-641-5952
www.onotria.com

Battle of the Irvine Hot Wings

2008-02-19T15:25:00.000-08:00

So I was sitting at home in Irvine the other night talking to my buddy Tim. We were hungry. We wanted something delicious, and we didn't care about the fat. "How about hot wings?" I said. "I've been watching those KFC hot wing commercials all the time so I've been meaning to go get some. I haven't had their hot wings in years". "Sounds like a plan" Tim says, and off we go.

We walk into KFC and stare at the menu board. Their hot wings seem to be on sale, but still don't seem that cheap to me...$2.99 for 6 or $9.99 for 20. Now I realize that this wouldn't be expensive if you were to go to a restaurant, but this is fast food! Isn't it supposed to be cheap? I knew that Tim and I could easily finish off 20+ wings each and I didn't really feel like spending $20 at KFC if I wasn't sure we were going to love it. I hadn't had KFC hot wings in years, so I feared that maybe I remembered them wrong. I got an idea. "Let's get a small order of wings here, try them and then get some more wings at Albertsons. Then we can compare and see which ones we like better!" I said. Tim liked the idea so we ordered 6 hot wings and sat down to try them.

The KFC wings seemed a lot more bland than I remember them. They still had the signature peppery seasoning that you come to expect from KFC, but they didn't seem as spicy as I remembered. The wings seemed small. They were pretty crispy though and didn't feel very greasy. I added some hot sauce, and the wing tasted better, but I'm pretty glad I didn't spend $20 for 40 of these.

We headed off to Albertsons to get some more wings. We walked to the deli section and told the man there that we would like a bucket of his finest wings. "Sorry, we're all out" he said. Panic sank in. What were we going to do without more hot wings? We might have to resort to some other fast food that we weren't really in the mood for. I wouldn't hear of it! I told Tim that we were going to go to a different Albertsons to try and find wings. We walked into the second Albertsons, and there they were. A glorious mountain of meaty wings glistening in the deli case. The wings at Albertsons are $4.99/lb or a bucket for $10.00. The bucket can hold more than 2 lbs. I ordered a bucket and the nice lady in the deli section filled our bucket with almost every single wing left in the deli case. When she was done, she weighed the bucket and it came in just an ounce or two under three pounds! What a deal!

We drove home and dove into the bucket. The Albertsons wings had a much stronger, saltier flavor and felt really greasy in your hands. I said to Tim, "These can't be good for your heart". We laughed and then tore into the wings. Plump, juicy and flavorful. They were fantastic. However, they weren't really spicy. Then again, KFC wasn't really spicy without the hot sauce either.

KFC wings may be crispy and less greasy, but they also have less flavor. If you're going to get KFC wings, I would recommend getting lots of sauce. For the price and great taste though, I would have to say that Albertsons is the definite winner. You can't go wrong with these delicious "Zesty Wings". You don't have to just take my word for it though. Tim asked to be a "guest judge" for this little hot wing battle we had, so here are his comments on the evening.

Last Friday, as we drove to KFC I learned that they had been selling hot wings for years, and were "supposedly" very good. Upon our arrival, we discovered that the pricing was not to our liking, and we knew that unless we were satisfied (really satisfied) that it would not be worth the price. We decided to buy only six just to try them out.

I ate the first of my three without any condiments. The chicken was juicy, but lacked any definitive flavoring. I ate the second piece after covering it in KFC's patented hot sauce, and the flavor that was once missing returned to the chicken. However, if you dislike a vinegar taste lingering around in your mouth, I would not recommend using the sauce. I tried the third piece without the sauce, but had to give in as the wing just was not good enough on its own.
We had decided to go to Albertson's, and I decided to grab some more hot sauce, just in case. Two Albertson's later, we returned home with a bucket of hot wings. The first bite was just as delicious as the last. The wings are not really spicy, but they do pack a punch of flavor, and you know the seasoning was done just right. In my opinion, if you are looking for some "finger lickin'" wings go to Albertsons. Here's the breakdown if all this reading is not to your liking

5=Mmm mmm good 1=No way in hell am I eating that!

KFC
Appearance 5
Flavor 3
Aftertaste 2

Albertsons
Appearance 4
Flavor 4
Aftertaste 5

*I still crave some heat in my wings

Best of luck in your food quest

-Tim

Newport Beach Restaurant Week 2008

2008-01-10T12:37:00.000-08:00

It's time! January 20th to the 24th is Newport Beach Restaurant Week 2008, with restaurants such as Abe Newport Beach, Chart House, The Cannery, Roy's, French 75, Five Crowns, Zov's, The Bungalow, Tommy Bahama's, just to name the restaurants I've eaten at (although admittedly not all in their Newport Beach locations).

This lineup looks pretty star-studded to me! :-)

p.s. Thanks to my wife who let me know about this! <3

Pelican Grill - Newport Coast

2007-12-26T22:17:00.000-08:00

When a friend suggested we stop by for lunch last month, I was elated. The Resort at Pelican Hill (golf and dining only, no resort rooms until 2008) had reopened only the week before. I knew that only those who've been keeping an eye out would be in attendance.

Driving along PCH and down the coast was calming. We rolled down the windows and enjoyed the remaining warmth of autumn weather. Before two years of renovations began, the original dining room was perched with a magnificient view of the Pacific. Now, we discover that a new structure (quite a bit) further away houses their dining options. Our server explains the previous space will be rented out for weddings and special events, plus act as storage for facilities.

Nevertheless, it is a grand sight to behold. It's themed as an Italian villa. Creams and golds lighten and heighten the richness of our surroundings. As we approach the hostess, we are presented with Choose Your Own Adventure. The ridiculously plush dining room on our left, or the equally impressive but far more casual bar on the right? After going back and forth, we ultimately request and receive a patio dining table. The breathtaking view is what everyone expects when they are seated, and that's what we were getting. Below us, the occassional cart would drive over a connecting bridge leading to the first tee.

I half expected Robin Leach to begin his voiceover....

Chef Thomas Ryan's background includes studies at the CIA and a resume featuring Ritz-Carlton and Hilton brands. I can only hope his presence was reflected in our lunches. As we settle into our cushioned chaises, a glass of vino only seems fitting. "Cancel the ice tea!" Upon recommendation, we toast our Esca Pinot Grigio, sigh, and await our meals. I find myself gazing at the lattice work above and eavesdropping on the conversation next to us. A foursome of golfers is namedropping and doing their best to outdo each other. Ah, Newport.

He settled for the ten ounce fresh ground turkey burger ($17) with cheddar. I liked the alternatives of Jarlsberg or Point Reyes blue. The patty was rich and flavorful. I opted for the cedar roasted Pacific swordfish sandwich ($20) with lemon mayonnaise. To keep with our 'healthy' kick, we chose a serving of red oak, frisee, and butter lettuce with shallot vinaigrette to complete our meals (included with the entrees). Everything was succulent without being filling. Chef Ryan knew his body-conscious clientele well.

Other notable items include:
* Agnolotti pasta - curried lobster, green apple and tomatillo vinaigrette
* Tempura red king crab classic Louis - prawns, sun ripened tomato, organic lettuce and creamy brandied dressing
* Slow roasted oregano chicken from the olive wood oven
* Trio of chocolate (ask the server)
* Butter scotch peanut butter ice cream

Afterwards, we strolled the grounds and found the practice range, golf shop, and Caffe II. Caffe II provides a modest selection of refreshment in the form of custom sandwiches, fruit, hot (tea) & cold (beer) beverages, and even yogurt or hot dogs.

Champagne wishes and caviar dreams for those who do not mind pocketing a $75 lunch. Did I mention valet is complimentary?

Pelican Grill
22800 Pelican Hill Road South
877.735.4226
http://www.pelicanhill.com/

JT Schmid's - Tustin

2007-12-26T19:08:00.000-08:00

A lunch and dinner later, this is what I've summed it up as.

(Cheesecake Factory + BJ's Brewhouse) - (cheesecakes galore + deep dish pizza) + (spacious parking + outdoor fire pit) = JT Schmid's at The District.

A two location mini-chain, I've never been inclined to stop by the one near the Pond/Angel Stadium. Only one person has ever mentioned it to me. I had no opinion whatsoever. Then I found it so convenient to the homefront it was, as George McFly would say, density.

Visit number one was last month, right before the lunchtime rush. We are ushered to the side dining room. Away from the bar, we are able to carry on a casual conversation over the din of the flat screens. We relaxed into our suede-like booths with croc textured leatheresque seats. I am pleased by the breadth of their menu. I ask our server to guide us through the most popular selections. He decides on a salad/sandwich combo, while I salivate over their mac and cheese (which is nowhere to be found online).

Our platters arrive, and we break from our chat to satiate ourselves . His simple yet satisfying meal includes a Caesar plus half a chicken sandwich. My pasta incorporates radiatore, chicken, tomato, parmesan, bechamel, and bacon. Mmmmm....bacon. It was a hearty meal indeed. As we wrap up, I notice the tables around us filling up.

My most recent visit was this afternoon. Having just driven 400 miles (ok, he drove), we weren't in the mood to stray far from home. From the rental place, I motor us over there in about five minutes. It's about 4:15 and again, few tables are occupied. However, it's rather early to be eating dinner.

This time we are tucked into a massive booth with a landscape view of the main dining area. I have a great peoplewatching vantage point, and we are beneath an engaging ESPN competition of World's Strongest Man. Vicki is our server, and she mistakes Jack's two beverage requests as ordering for both of us. I can see how that can be interpreted, but I think it's the first time it's actually acted upon. She walks away while I take the opportunity to scan the drink list. Besides the beer and wine options, I spot the strawberry lemonade he ordered plus a regular and decaf iced tea (or was that regular?). Tea isn't normally listed like that, so I'm slightly thrown off.

We tend to order differently than most. There's his choice, my choice, and our choice. We order 1.5 meals between the two of us. 'Our' choice is something we are both leaning towards, but can't quite commit an entire entree to. His choice is the honey almond chicken. My choice is the barbecue chopped salad, and our choice is the buffalo burger. We can't wait.

The Muzak overhead bellows out U2, Kelly Clarkson, and other pop standards. My Arnold Palmer and his strawberry lemonade arrive but taste rather bland. Turns out the lemonade is running thin, and Vicki not only replaces but comps our drinks. In addition, she slides across some bread plates for rolls and butter. As our entrees arrive, we jump in with gusto.

My salad features field greens, feta, and tortilla strips (the one at BJ's includes black beans, romaine, jicama, and mozzarella) and has a larger chop. This particular blend of ingredients goes well with the BBQ/ranch blend. His tempura battered and honey coated pieces are sprinkled with slivered nuts. I believe his exact words were "It's like the orange chicken at Cheesecake, only better". Our buffalo was cooked medium, as requested. But you know, in hindsight I don't recall tasting the jack cheese nor the roasted red pepper mayo. He concurred. The sweet potato fries that accompanied were nice, but I am still loyal to the ones newly discovered at The Counter in Irvine (with horseradish mayo, please).

Vicki made a point of checking in with us periodically, but when we were ready to pay the cheque, she was nowhere to be found. We learned later that a crash of glass heard earlier was a beer mishap that ended up on her uniform. It was just one of those days, I suppose.

I wouldn't hesitate to go back here again, for the menu is agreeable and the accessibility very driver-friendly. It's a nice change of pace when claim jumping, factory hopping, and deep dishing just aren't cutting it.

JT Schmid's Restaurant and Brewery
2415 Park Avenue
714.258.0333 (you can also book on OpenTable.com)
http://www.jtschmids.com/

Honeybaked Ham - Tustin

2007-12-24T10:03:00.000-08:00

Soup kitchen? Last minute shoppers clamoring for the Wii?

Nope. It's the annual Christmas Eve line at the Tustin Honeybaked Ham store.

Merry Christmas everyone!

Honeybaked Ham
13771 Newport Ave # 13
Tustin, CA 92780
(714) 731-6616

The Counter - Irvine

2007-11-21T10:48:00.000-08:00

Woodbury Town Center
6416 Irvine Boulevard
Irvine California 92620
Official Site
(At the request of the Counter's Kelly Carroll, I have updated the "Official Site URL. - Chubbypanda)

Being a regular reader of the Fast Food Maven's blog at the OC Register website, including her coverage of The Counter, I was anxious to get to The Counter on the day it opened. Not overwhelmingly anxious, but, hey, you've gotta eat three times a day (roughly) and when dinner time comes why not try out a new place?

The Counter is a gourmet hamburger joint where you fill out order forms attached to a clipboard. You can specify how much beef you want, the kind of cheese you want, the toppings you want, the sauce(s) you want, and the kind of bun you want. Just check off the boxes next to everything you want on your burger. Supposedly there are ~300,000 combinations, but it's hard to pin down the number exactly because you customize your burger further by writing directions in any white space you see on the order form. Yes, I took advantage of that fact by writing in that I wanted my meat cooked well and my bun toasted.

Have dinner with Sid and Johnny

While I was there I kept looking around for other food bloggers and finally found brekkie_fan there. She was nearly finishing up her meal when I encountered her and I was just starting mine but her and her friend stuck around while we talked about all sorts of stuff of interest to food bloggers.

Had noticed on their official site that the shake of the month is a Pumpkin Pie shake but this brand new location didn't have that flavor yet so I went for a peanut butter malt, which, color-wise, blended in very well with The Counter's counter:

As a side I got their sweet potato fries and onion strings, a sort of gourmet version of the "Frings" that Jack in the Box used to have. I liked that it came with barbecue sauce, ranch dressing, and chipotle sauce. They have several other sides to try so that it'll be hard to get bored making numerous visits here.

For my burger, my ultimate bacon cheeseburger, I got a 1/3 lb. patty (it's the smallest size available) cooked well on a toasted honey wheat bun, with sweet barbecue sauce, Bermuda red onions, imported Swiss cheese, honey cured bacon, and sauteed mushrooms:

The hamburger has a small circumference but a lot of height. In other words, it's tall. This does look good for photo purposes but is hard to eat. I had to mush mine down by hand so I could fit it in my mouth. This is not a big complaint for me but I imagine other people will have an even harder time eating their burgers without dismantling them first. Have to say that the meat was much better than what I'm usually getting from fast food joints and even a little better than the beef from the Fuddruckers I just went to.

Finished off with a piece of dense, rich key lime pie:

If you like good quality hamburgers where you can control every detail and throw some gourmet toppings in to boot, then give The Counter a try.

Anita's New Mexico Style Mexican Food

2007-10-29T22:41:00.000-07:00

Located a few blocks south of Downton Fullerton sits Anita’s New Mexico Style Mexican Food. Situated in a converted house, it has both a walk up counter and a sit down area complete with waiter service.

I have never been to New Mexico so I cannot vouch for the authenticity of it being cuisine that can be found in New Mexico. Most of the dishes are what you find at most Mexican restaurants with the addition of some that are probably native to New Mexico.

Starting with the standard chips and salsa is a nice way to begin any meal. The tortilla chips are nice and light, while the salsa has a little bit of a kick to it.

The Carne Adovada are large chunks of slow braised pork topped with a red chile sauce, a very light sprinkling of cheese and green onions. They are accompanied by rice and beans. The pork is fork tender, moist and juicy while the red chile sauce adds a nice amount of heat. The beans and rice are your standard fare, although the rice was particularly salty.

The Stuffy Dinner comes with slow cooked pork stuffed into a large sopapilla, topped with green chiles, cheese and green onions. The sopapilla is a form of Indian fry bread. These are pillowy soft and, on their own, taste like a donut aching for some sugar. Although the pork is very tender, it was a little dry. The Stuffy Dinner come with two sopapillas on the side. The sopapilla are served with honey, if you choose to top them with it turning it into a simple dessert.

For a little change of pace compared to your standard Mexican restaurant, Anita’s is not a bad option, but certainly not worth a special trip.

Anita’s New Mexico Style Mexican Food
600 S. Harbor Blvd.
Fullerton, CA 92832
(714) 525-0977

Blue Coral - Newport Beach/Gelato Paradiso - Corona del Mar

2007-10-27T16:50:00.000-07:00

Well, it's blue....

Kidding!

Since the opening of Paul Fleming's newest OC concept, we've been back about once a quarter to pay our respects. For us, that's a compliment. Repeat performanes are few and far between, since we are always looking for the next culinary adventure (that was not a reference to David Wilhelm). From the P.F. in P.F Chang's to the Fleming in Fleming's, his chains appear to have a steady following. Our favorite dining companion, Joshua, was back in school, and we wanted to provide a friendly reminder of life outside of budget restraints. This is our story.

Friday night, 6:30. We pull up to Fashion Island and as usual, the parking gods were looking down on Jack as a space became free. Take that, three cars behind us! We spend a few outside while Joshua has a smoke. I appreciated the chairs and benches flanking its entrance while we chilled. Making our way inside, the familiar sights and sounds greeted us. Their illuminated wall of vodka, duo flat screens projecting behind cascading 'walls' of water, and the tiles. I love the tiles. If I had a HGTV bathroom redux, these oceanic blues would be my muse. But I digress.

Michael welcomes us. Instead of specials, he provides an overview of his favorites for our consideration. We deliberate over sides to share and make our final decisions. It is time to order.....just as soon as I select my cocktail. Their selection of lemonades and mojitos do not disappoint. Yes, as much as I love tiles, I heart lemonades & mojitos even more. I select a lemongrass lemonade, accented with muddled basil. Refreshing! Joshua indulges with a little Ciroc vodka.

Before our flaky biscuits and creamy sweet butter can overpower us, appetizers make an appearance. Fanny Bay oysters salute us on a throne of ice with a bloody mary granita. Steamer clams join in with their intoxicating aromatics of white wine and garlic. After a sampling of both, I conclude that I am still not a fan of oysters (more for Joshua) and clams make delish comfort food (especially when cooked with pancetta). The men polish off the shellfish while I sit back in our coveted seashell highbacked booth and peoplewatch.

Dinner consists of three distinct dishes. At one end, we have the signature cioppino. Colossal shrimp, jumbo sea scallops, Alaskan king crab, Manila clams, p.e.i. mussels, and fresh fish in a tomatoey broth. There's no doubt in my mind that he will enjoy his meal. Upon Mike's recommendation, Joshua receives the sea scallops. The meyer lemon glaze enhances the overall flavor and wins him over. I took a chance and welcomed the Pacific wild swordfish 'Oscar style'. Who is this Oscar, and why is he styling my plate? Oh, you mean it's a mix of crab meat and hollandaise? Well, okay then. Oscar was a savory treat. The fish itself was dense and moist with flavor. Portion control was on the money for all three entrees.

On the side, we helmed an aerial assault on white truffled french fries. Per the kitchen's suggestion, we allowed a shower of grated parmesan to invade as well. Not as tasty as Stonehill Tavern, but it will do. The grilled farmer's market vegetables gave me a flashback of a meal at the Versailles chain when I requested a tomato salad, and I got sliced tomatoes with a sprig of basil. Our plate consisted of half a tomato, a few genetically enhanced asparagus spears (kidding!?), halved zucchini and Japanese eggplant, and a thickly sliced portobello cap. Their balsamic flavor provided a welcome subtle kick.

Anytime we're in the Newport area, our Kryptonite resides under the alias Gelato Paradiso. Their flagship location can't decide if they want to be more Newport or CDM, as you'll see from the address. There is ALWAYS a line here, and for good reason. Our friends agree it can hold its own with their overseas counterparts. Our first time there since the recent remodel, we noted rich browns enhancing the countertops and flavor signage. The light and dark chocolate hazelnuts (Gianduia and Bacio) looked enticing. Oh, and pumpkin was in the house! Ah, my first pumpkin treat of the season. It passed the time with a traditional hazelnut (Nicciola). Jack went for a mediano menta/mint chip plus dolce de leche/caramel. Joshua kept up with us and ordered pistachio. We strolled thru the aisles of Bristol Farms while savoring each spoonful. A fantastic flavor-filled evening came to a close.

Blue Coral Seafood and Spirits (Fashion Island)
451 Newport Center Drive
Newport Beach
949.856.2583
http://www.bluecoralseafood.com/

Gelato Paradiso (Corona del Mar Plaza)
951 Avocado Avenue
Newport Beach
949.640.9256
http://www.gelatoparadiso.net/

La Palma Chicken Pot Pie Bakery & Restaurant, Anaheim, CA

2007-10-19T15:04:00.000-07:00

At one point in our lives, we all had chicken pot pie, in one form or another. Whether it be from a chain eatery or out of the microwave, courtesy of [insert food manuf company here]. But none of those compare to the chicken pot pie I had over at the La Palma's CPPB & R.

Located just south of La Palma Avenue, this unique bakery has been cranking out cpp's since Disneyland first opened: thats 58 years ago, folks.

Upon entering, you are faced w/ a counter full of baked goods, chicken pot pie included, as well as various baked good. I neglected to take a picture. I must not rush in to settle down, even when I am starving. To the right is the dining area, where I was given a menu to seat myself down. Shortly after, my order was taken, I got the chicken pot pie + salad/(soup)/coleslaw + whipped mashed potatoes, and not even did I get a chance to notice the color of the ceiling, my 1st items came up.

Now, knowing I was at a cpp shop, I should have gotten their chicken noodle soup. But like an idiot, I got their clam chowder soup, red style. Frankly, clam chowder is one of those things I am critical about (I don't know why) and this soup was just ok to me. Next time, Watson... next time. The bread had a distinct taste to it. There was a slight hint of "old oven" smell to it which I liked and actually savored.

Then came my cpp and whipped mashed potatoes.

The standard pie is the dark meat. White meat is available, for a little extra. The crust was flaky and light and buttery. Even though it was sitting in the gravy, it was still crunchy down to the last bite. Chicken was incredibly moist, and big chunks were everywhere. Whipped potatoes were very soft and buttery as well. And there were no lumps. It was strange to find no lumps.
But then again, its whipped.

And while I was at a bakery, I snagged a cherry pie.

There wasn't anything particular about this pie. I should have gotten something more of their specialty, but at least I know.

The cpp, soup, bread, and whipped potatoes were just $5. What? A full meal for only $5? A true bargain for some homestyle cpp. You can also get the cpp's to go, via their bakery as well.

La Palma Chicken Pot Pie Bakery & Restaurant
928 N. Euclid Street
Anaheim, CA
714-533-2021
M~Sa 9:00am to 8:30pm
Su Closed.

Kobe Teppan &Sushi

2007-10-11T12:19:00.000-07:00

Before I start, I should probably say that I'm one of those guys who thinks that teppanyaki is comfort food. I wouldn't say I exactly grew up on Benihana, but I'll say that I started young there, and enjoyed every dinner over the years. Yeah, the food isn't the absolute best I've had, it's not the best tenderloin, not the best shrimp, not even the best chicken fried rice, but it's consistently the same: pretty good, easy on the digestion, and it seems to hit a spot that other restaurants just don't. Yeah, I'm a closet teppanyaki fan. And I'm also a fan of consistency- every meal the way I expect it to be, whether the locations or the years change.

But if I'm a closet teppan guy, I'm proud to advertise my love of Kobe beef. I ate, in Kobe, during the whole prion scare, because I figured my odds are good, and, how often does one find oneself in Kobe anyway?

So I wanted to like Kobe Teppan & Sushi. I really did. I even dredged up my 'ol dad's tale about teppanyaki is not a 200-year old tradition of Japanese cooking, in fact it's not really Japanese at all. It was fusion before there was fusion- a combination of American diner'esque grillmastery, seafood and meat, and an Asian flair and flavor. The way my dad put it, he said, "the Japanese were impressed with the American style grills, and brought them back to Japan. After they developed teppanyaki, they brought it back here."

Combining Kobe beef (even if it's really just the Snake River Wagyu stuff, rather than meat imported from the source), should've made for one fine meal. But maybe here's where the whole Benihana exposure runs to their detriment. Every detail appeared calculated to be Benihana-esque, without hitting exactly the right note. Like they were a drug company working to hit the same receptor, but having to change the formula just enough to avoid a patent dispute.

Now, under most circumstances, I'd jump to combine these two. And then I'd look to see where I was gonna land. But the price for "Kobe" over tenderloin was pretty much a doubling of the price. Combine that with a bit of spidey-sense tingling, and I went tenderloin for the evening. Which turned out to be a good bet (just because it would have been unwise to double-down on my 10 with an Ace showing, on what turned out to ultimately be a losing hand anyway).

The soup wasn't piping hot, and it wasn't particularly flavorful. The salad, mainly icebergs and a nondescript thousand island type dressing, was lackluster. The "chicken fried rice" was so fried-rice and non-chicken that the couple next to me actually asked for a refund of the chicken fried rice on their receipt, seeing as how they were totally unaware that they'd actually eaten any. For the record, there were indeed tiny portions of chicken that I detected because I was really, really looking for them, and so I paid that part of the bill, even though I was really tempted to just jump in and say, "yeah, us too!"

As for the main course- As Randy might say, "that was only okay for me." The spectacle was reasonably done, with the knives, and the big wooden salt shakers and the catching of the shrimp tails. The kids probably couldn't tell the difference. But for me, and here's how I sum up the place: I went to Benihana not long thereafter, to remind myself what the "real thing" was like.

13741 Newport Ave
Tustin, CA 92780

(714) 544-4055

Sage on the Coast - Newport Beach

2007-10-06T12:45:00.000-07:00

It was a lazy Sunday afternoon, and I was starving as usual. I was still craving eggs. Brunch buffet was not the answer, but what would still be serving my kind of fare at 1:30pm? I went for it and took off to Crystal Cove. I've been to their other outpost at Eastbluff for lunch before, so I had a good idea of what to expect.

Crystal Cove is a great find. You've got Mastro's Ocean Club, Javiers (soon. or is it already open?), Pacific Whey Cafe, Bluefin and Sage to keep you company. Parking is plentiful enough, and down the street is the (Ruby's) Shake Shack and Beachcomber Cafe right on the beach. Yes, there are some options in the neighborhood.

I'm not the kind of person who wants to knock a place. However, I'm going to flex my non-conformist bone and share a less than stellar experience. I mean, it takes a lot to mess up breakfast. We were seated in the main dining room. A couple of groups were enjoying their mimosa-induced laughter on the patio. There was only one other table being serviced inside. We waited between five and ten minutes before someone even acknowledged us. That should've been my cue. The s/o was already getting miffed.

Interior-wise, it was open and airy. Everything was very ....green. Not a bad thing, it was the only thing I could really remember. Floor to ceiling windows brought in the outside sun. The patio looked inviting.

For $8 he chose a seasonal fruit plate. Yeah. It was a few sliced strawberries and some melon. Disappointing, to say the least. Did I mention that it came towards the very end of our meal? He hoped the French toast (that wasn't close to the online menu description) would carry redeeming qualities. The one specific request he asked for, syrup on the side, couldn't even be met. Good grief.

I couldn't find the banana pancakes anywhere, and settled for the mushroom, leek, and asiago cheese omelet. What a disaster. It was like a poorly assembled burrito. The cheese was lumped in one section, and the leeks were nowhere to be found. I requested some double smoked bacon. It was burnt to a crisp. Black around the edges. Blech.

Things were so disappointing that after spending $50+ on nothing special we walked over to Pacific Whey and munched on french toast and pastries for another $10 to satisfy us. Who would've thunk that such a nice place for lunch and drinks could serve such a mediocre meal? That would be me.

Crystal Cove Promenade
7862 East Pacific Coast Highway
949.715.7243

Rooster Cafe - Costa Mesa

2007-09-30T17:46:00.000-07:00

When I dine out on a Saturday night, I'm even hungrier the next morning. Can't explain it, but that's how I am. I was jonesing for some pancakes or waffles. Had an excuse to venture somewhere new, but WHERE?! After some debate (and correspondence with my CM-centric yoga partner) I decided it was time to hit up Rooster Cafe. Worst case scenario, I'd cross the street to Memphis if it didn't work out. And away we go.

The former spot of Mitae Ramen (pause to pay respect to the little old lady) is about 30 seats large, indoors and out, with even fewer parking spots. The menu is posted chalkboard-like above the register slash kitchen. With maybe a dozen or so items total, your options are straightforward. The breakfast burrito appeared popular, but I stuck to my guns and asked for some French toast. Ok, I also got a side of Portugese sausage. Came out to $6.50. There's also a great cereal option, but I forgot to ask what was available. Lunch entrees include BLT-style sandwiches, a cobb, and the elusive French dip.

Wanted to take a moment to touch upon the beverage options. Soda fountain, iced tea, Mexican cocoa (they were out), Izze bottles, and beer. Bottles for $4.50. For a place whose hours on the weekends accommodate bar closings, I found it kinda funny (only because I'm not a beer drinker). 7am to 3pm most of the week, with another 10pm to 3am stint on Saturday and Sunday. Back to the breakfast.

I think there was a total staff of three covering the joint. If they weren't cooking, there was cashiering and bussing left to do. Very informal order taking at the register. With these prices, it was fine by me. We took the counter seats and read the paper. I took in my surroundings. As I remembered from my MR days, two walls were completely glass windowed. The back had four cubic light fixtures against a rusty red accent wall. That was about it. When it comes to eating breakfast, I am over the moon if there's more to it than the food. This was a clean, well-lit diner.

A short time later (10 minutes or less), my cashier slash server presented me with an oval black dish. Simply plated were four half slices of Texas sized toast with powdered sugar sprinkled all around. A smallish plate sat beside me with six bites of Portugese meat. Maybe I could've eaten more, but as I cleaned my plates empty I changed my mind. This was just enough sustenance to last me to our late lunch/early dinner. A little savory, a little sweet, a lot of comfort.

I need to start planning for next Sunday. Dim sum anyone?

Rooster Cafe
750 Saint Clair Street
Costa Mesa, CA 92626
714.754.1944

btw - If anyone can explain the purpose of the two rice cookers, I'd be interested. There's no rice on the menu whatsoever. Perhaps it's slow cooking the French dip?

Old Vine Cafe - Costa Mesa

2007-09-16T18:40:00.000-07:00

It was a fulfilling Saturday morning.

I did something for my health - spin class
I did something for my man - bought him a trash can at IKEA
I did something for charity - donated to workingwardrobes.org
I did something for the community - I supported a local business (more on that shortly)
and I did something for the environment - I purchased a cruelty-free handbag by mattandnat.com

All in all, a rather productive 5 hours.

Old Vine Cafe fell into my radar maybe in the last week or so, upon reading a posting on Costa Mesa options. I enjoy just about everything to eat in this city, so after perusing their menu I decided to give it a go. Located at The Camp (across from The Lab/anti-mall - the ingenious non-SCP-like spot owned by the folks who own SCP) and strategically placed behind Native Foods, but next to Aire. This is a new joint which opened in the last few months.

Quoting the website, this is where the name originates from:
The cafe gets its name from the ancient vines of the old world wines of western Europe. "Old vines" are synonymous with wines of a unique quality, expressing the earth in which they are grown through the flavor of the grapes. Oh, and they've got a tiny retail section where you can purchase specialty produce, meats, and oils.

For a small space, they sure know how to seat a crowd. I staked my claim at one of the counter chairs. In front of me, a surreal view of the 'forest' that only the Camp can offer. If not for all the chatter, I imagine it would mimic a holodeck request (middle of the woods) on the Enterprise. Outdoor seating is also available for four-legged dining companions (one server offered up a dish of water to one owner's pet).

My menu was artfully attached to a lovely stretched canvas painting. The placesetting was accented with a small block vase. Thoughtful details that I adore. As I scanned over my options, I overheard a couple of guys comparing notes on how to cater a decent house party. One clearly thought food was more of an afterthought (because of all the lefover food you have afterwards) while the other explained how he recruited his neighbor to BBQ for him. Alrighty.

Savory or sweet? I ask myself this very question throughout the day. The breakfast menu was simply divided. Do I want the syrupy sweet french toast or the hearty portion of omelet with Spanish style potatoes, choice of toast and marmalade? I leaned for the hearty (as usual). If not for my dinner at Punch Grill that night, I would've dived into that BBQ omelet. Instead, it was the Omelet Espana for me. Ole!

I hoped to request fewer mushrooms, but was informed that the ingredients for this particular dish were already pre-mixed. No problem. Life could've made me wait longer for a seat...so I was just thankful to be served. I also chose the egg bread and blackberry marmalade (to go with my blackberry sage bottled ice tea. A bit overrated, if you ask me - the tea, I mean). After a short while ~ which only FELT like forever because I was famished ~ I was served.

I forgot how tasty proscuitto is. Mmmmmmm. Add to it some artichoke hearts, red bell peppers, shitake mushrooms, and Manchego cheese and we've got ourselves a winner. My expectations on the bread were pretty high, but I was (unfortunately) disappointed. Should've stuck to the wheat or sourdough, but I had to get all non-conformist. I bet the marmalade would've been excellent with those. Nevertheless, my potatoes more than made up for it. Chunky and saucy, they starched me out for the rest of the afternoon. Whatever they were smothered in was a welcome change from the standard hashy/fried fare served elsewhere.

I wish my trainer could've joined me, but that's what repeat visits are made for.
As much as I'd like to keep this spot to myself, I want to see them succeed.

Old Vine Cafe
2937 Bristol Street
Suite A-102
Costa Mesa
714.545.1411

Beverly's Best Bakery

2007-08-10T17:10:00.000-07:00

Tucked in among a non-descript little strip mall lies perhaps Fullerton’s best bakery. Known best for their wedding cakes, this bakery has expanded their repertoire of baked goods as years pass by. Owned by two sisters who struggled to make ends meat when first starting out the bakery has expanded into what is essentially a “locals” bakery. Almost like Cheers, where everybody knows your name.

The Chocolate Chip Scone is unlike any other I’ve had. Crusty and flaky on the outside, it is light and delicate on the inside, almost muffin like. The mini chocolate chips melt almost instantaneously and are very subtle in flavor. In fact, if you had your eyes closed, you probably wouldn’t even know they were there.

The Mini Tiramisu comes in its own self contained dark chocolate cup. On top of a round disc of sponge cake, brushed with espresso and alcohol, lies a creamy mix of tangy mascarpone cheese. Whipped cream dusted with cocoa powder finish the presentation. This is a nice little dessert and certainly lives up to its literal translation, “pick me up”. The only complaint I have about this decadent dessert is that the dark chocolate on the bottom of the cup is rather thick and dominates the palate if bitten into.

The Chocolate Swirl Cheesecake is a New York style cheesecake that is very dense, creamy and a little tangy. The crust is a nice thick graham cracker crust on the bottom and much thinner on the sides. What seemed odd about the dessert is that it had a gelatinous texture and taste on the top, like many Asian desserts, which distracted from the rest of the cheesecake.

The Mexican Wedding Cookie, or Russian Tea Cookie, looks like the Barry Bonds of this type of cookie, i.e., it looks likes it gone through a cycle of steroid. The thing is huge. It’s about the size of a Hostess Snowball. This classic cookie is akin to a shortbread cookie. It’s buttery and vanilla flavor explodes on the palate. There are also ground almonds, which are actually much larger than the cookies that I have had in the past. The larger sized almond pieces was a pleasant surprised because it gave the cookie a nuttier taste. The only thing that I did not like about this cookie was that it was heavily sprinkled with powdered sugar which made it a little too sweet.

The Brownie has a nice thick, crunchy crust. Underneath lies a rich chocolatey concoction that is both cakey and fudgy at the same time. The outer parts of the brownie are more cakey, while the center is nicely sticky and fudgy. The brownie is topped in what tastes like a light carmel glaze with walnuts and mini chocolate chips.

The Coconut Raspberry Crumble is a nice combination of flavors and textures. The bottom consists a crumbly pastry with oatmeal in it. The filling is a thick, raspberry jam that contains seeds for added texture. There is a crumble topping that is slightly sweet. Toasted coconut tops everything and gives it a nice nutty flavor. This is a nice light dessert that is not overly sweet.

The Lemon Bar has a flaky and buttery crust and is filled with a sweet, yet tangy lemon curd. The entire bar is dusted with powdered sugar. This sort of tastes like an enclosed Lemon Meringue Pie without the meringue. The tartness from the lemons is refreshing while not being overly sweet.

The Pumpkin Coffee Cake tastes like an ordinary coffee cake on the top, but underneath lies a thin layer of spiced pumpkin filling. The crumble topping is dusted with powdered sugar, but does not make the dessert overly sweet. This is a new take on the classic Pumpkin Pie.

Beverly’s Best Bakery
3020 N. Brea Blvd.
Fullerton, CA 92835
(714) 529-3989

Hang A Ri Noodle House - Garden Grove, CA

2007-07-15T12:50:00.000-07:00

Nostalgia. That's the word I can describe when I visit Hang A Ri Noodle House. It takes me back to a time when I was a lil tike,visiting my relatives in the country side of Korea, where everything was made by hand, including the noodles. Among the multitudes of stores and restaurants in Orange County's Koreatown, is this modest noodle house, overlooking the busy main artery.

The Korean name says Hang A Ri Kal-guk-su. The term hang a ri means "clay pot." The various dishes are served from clay pots here. The second term, Kal-guk-su, means "knife noodle." Kal-guk-su, a traditional Korean noodle dish, is made by placing the dough for noodles, laid out flat, then cut into strips via a knife, thus the term knife-noodle is coined.

(Menu in english - the descriptions do not do it justice.)

On my first visit, I ordered the Kal-guk-su, 2 orders with a friend. Before the main dish was served, we were presented with these two items: barley and turnip top kimchee.

The barley is simply cooked. Nothing fancy about it, just something to keep you busy until the main dish comes out.

(Barkley? no Barley.. oh..)

Turnip tops.. not particularly high on my list of kimchi. In fact this is my least favorite. However, the turnip top kimchi at Hang A Ri is actually decent. It is seasoned and fermintated to perfection and compliments the dishes served here rather well.

(Kimchi, one of its many forms.)

The Kal-guk-su came out piping hot, on a huge clay pot (remember this is for 2). Besides the knife-cut noodles, the pot was loaded with clams, mushrooms, green onions, zucchini, potatoes, dried cuttlefish, and shrimp, all floating and hiding in a sea of refreshing broth.

(Almost like how mom makes it.)

This is a smaller bowl that I "assembled. Note the little dobblet of red paste - this is kochujang, the Korean hot chili paste. I used it to make my small bowl a bit spicier. The noodle is firm yet yielding to the bites. The large clay pot keeps the food nice and hot, down to the last morsel.

(I had about 4-5 mini-bowls.)

On my second trip, it was a hot day in Orange County. I ordered the Dong-chi-me-guk-su (#3 on the menu), a cold noodle dish, served in a mild, tangy base. The flavor is rather difficult to to describe. You need to taste this for yourself. On hot days like the days of the past week, this cool noodle dish is awesome. My buddy who went with me, is actually Vietnamese and enjoyed this dish. The noodles are tender and refreshing. The sliced turnip and pears are a nice added touch to this chilled concoction. On the sidelines, are jullienned cucumbers, sliced chili peppers, slice of tomatoe, and pine nuts.

(Chillin out.)

My buddy and I also ordered their Shrimp and vegetable tempura. Nothing outstanding about this dish, but it's a decent size and more than ample for 2 people. Various vegetables, such as onions, squash are served with the shrimp. The oil didn't seem too greasy and it was a nice addition to our meal.

One table across from us ordered the Mo-mil-guk-su (#6 on the menu). Which looked like a salad but has a bed of the arrowroot noodles underneath (sorry no picture).

If you are in the mood for something ethnic and different, Hang A Ri Noodle House is a place to try your palates on.

Hang A Ri Noodle House
9916 Garden Grove Blvd
Garden Grove, CA 92844
714-537-0100

(Edit: Fixed pics)

Bluefin, Newport Coast

2007-07-12T08:50:00.000-07:00

Bluefin is Chef Takashi Abe's restaurant in Newport Coast. I remember when I moved to Irvine, I had read raves about his former restaurant in Newport Beach, the eponymous Abe. But by the time I finally managed to get there, he had recently sold out to a kindly, but less capable restauranteur. The decor on the outside was little bit run-down. I could see cracks in the concrete steps, and rust in the lamps. The dishes there looked like the pictures adorning the walls, carefully prepared and presented dishes, blown up to 11x14. But they tasted like a little something was missing- almost bland. The temperatures were off- sometimes you can guess that a dish should have had hot and cold components, and if they're left just a bit too close together, a bit too long, they become uniformly warm. Not so good. And really, all this did for me was to put a question in my mind about whether the food had been better before or not. Maybe this Abe guy had seen better days.

Those questions were answered the first time I ate at Bluefin. Bluefin was the new restaurant- a bit smaller than the old one, no longer free-standing, but instead a member of the Crystal Cove Promenade. It is a long rectangular space, carved on one side into tables, and on the other into a lengthy sushi bar with a translucent illuminated stone ledge, and a ridged water sculpture behind the chefs. The effect is dark (so much so that I had a bit of difficulty seeing what I was eating, and actually swallowed gold flakes on a dish without being able to appreciate them visually first), modern, and sleek, not at all aged or worn.

The food was sublime. I rate Bluefin at the very top of the contemporary, fusion Japanese cuisine in Orange County (Sushi Wasabi gets that nod for more traditional sushi). We've been there three times now, over the years, the most recent time just this week. Each time we have the omakase, which at Bluefin is a 6-course menu including an appetizer sampler, sashimi salad, two cooked dishes, sushi, and dessert. They differ quite a bit each time, but my wife and I agreed that last night's was the best we've had.

For me, the highlights were the sliced duck breast, held into place by a dollop of mashed potatoes, topped with a rich, soft, perfectly cooked (read: not overcooked) serving of foie gras. I had to deconstruct its tower of greens to eat it, but Miss Manners has my back on that one. Also excellent was the lobster appetizer, which was in a sauce that I still cannot quite describe, other than to say that it was a light cream sauce that accentuated that crisp snap you feel when jawing into a freshly cooked piece of lobster tail. Yum.

My only complaint, if you can call it that, was that the dressing in the sashimi salad, while good, masked a bit the very freshness of the fish included. Several thin slices of hamachi and It almost seems a shame to mask the very high quality of the fish at all, so you can imagine the inner horror I experienced when my neighbor, a very kindly older gentleman, asked Chef Daisuke to chop up "live scallop" (bought live, shucked that very morning, returned to its shell for serving) into little bits, and mix it with lots of green onions, masago, and a spritz of lemon. Any other place, and this would be a great way to enjoy scallop- but it was live, that morning!

In the sushi platter, the stars were the ruby red maguro (tuna), and the smooth uni. This maguro was so richly dense and completely lacking in any kind of fiber, that it almost seemed like it wasn't a fish at all. The uni was clearly uni, but without the fishiness and liquidity that make it unpalatable at lesser places. I traded my piece of mirugai for a second piece of the albacore, which instead of being drenched in ponzu, was topped with almost like a light tartar sauce. It was intriguing, and I wouldn't mind having that again.

Dessert: this was a dollop of vanilla ice cream, served in a tiny fish shaped bowl atop a much larger plate that had berry reductions around its rim. Sharing the plate was a martini glass filled with ever so light clear gelatin that was so soft that it practically melted in my mouth. It was lightly sweetened, had more than a hint of yuzu and alcohol, and was topped with fruit. Like an amuse bouche, but at the end of the meal. A refreshing way to end the meal.

And just so I don't leave my poor neighbor, who actually was very entertaining company, and spoke a few phrases in Japanese surprisingly well ("mou chotto gari kudasai", although I might have chosen "sukoshi"), coming off seeming like a rube, he left us with a parting piece of advice on finding out we were young parents: "If you can teach your kids two things, they'll be fine: one, 'life isn't fair', and two, 'I don't deserve'." I'm still kicking that one around in my head three days later.

Elmomonster's yummy review.

In The News

2007-07-08T17:50:00.000-07:00

OC Food Blogs got a mention in an Orange County Register article on July 2, 2007. The article also mentions OC Food Blog contributing bloggers ChristianZ and Elmomonster. Congrats guys.

You can read the entire article here.

Tony's Little Italy Pizza

2007-07-01T09:59:00.000-07:00

Having just won the 2007 AOL City Guide Dining Out Contest for the Best Pizza in Orange County I really wasn’t sure what to think. Many times, when a restaurant wins an award as voted by the “locals” it usually screams out mediocre at best, but I was willing to give Tony’s Little Italy Pizza a try.

Hotly debated about the authenticity of their deep dish pizza on Chowhound, was there any debate about what to get? I have read mixed things about Tony’s but mostly positive.

The restaurant is very small and is adorned with wall to wall Chicago sports team memorabilia. There is even a hand painted overhead picture of Wrigley Field to help get you into that Wrigleyville state of mind.

I ordered a Canadian Bacon and Mushroom Stuffed Pizza. This is the classic Chicago style deep dish pizza. The crust was a nice golden brown and had a nice crunch on both the bottom and sides. There was also a distinct buttery flavor to the crust. When I asked the owner if they used butter in their dough, my query was quickly cast aside.

The bottom crust is a fairly thick layer upon which mounds of cheese are layered. The toppings are then placed on the top of cheese. I was sort of dismayed by the amount of toppings that were placed on the pizza. For a pizza of this magnitude, with its thick crust and huge amounts of cheese, a fairly substantial amount of toppings should be added to balance out the pizza. Sadly this was not the case. The Canadian Bacon was sliced pretty thing and was hit and miss on the pizza, some slices had a good amount of it while others had barely of whisper of any. The use of fresh mushrooms was nice to see. I am not particularly fond of the canned mushrooms that some places use. Again, the rather meager amount of toppings seemed to get lost in the huge pool of cheese.

The toppings are then layered with tomato sauce and once the pizza is finished cooking a light sprinkling of parmesan finishes everything off. The tomato sauce had a nice acidic kick to it and the perfect amount of sauce was placed atop the pizza. I could taste both oregano and basil mixed into the sauce which added a nice herbal punch.

This pizza must be eaten in small bites. With the huge amounts of cheese on it, I almost choked several times when big melted cheese balls got stuck in my throat. Now I know what a cat feels like when hacking up hair balls. I think the addition of more toppings would help alleviate this problem. The large pizza is pretty substantial. You could probably make 3-4 meals out of pretty easily.

Overall this is a pretty good pizza. I’m not sure if I would go out of my way to eat here, but if I was in the neighborhood and felt like having pizza this would be a great option.

Tony’s Little Italy Pizza
1808 N. Placentia Avenue, Unit B
Placentia, CA 92870
(714) 528-5159

Pacific Whey vs Ruby's ~ So Cal chains in Crystal Court

2007-06-25T19:31:00.000-07:00

One Camp Pendleton Mud Run and a best friend's wedding later, I'm back. Hungrier than ever. I found myself at South Coast Plaza on multiple Saturday morns recently, and decided to put two of my favorite chains (for breakfast, there aren't really many that rank) to the test. In one corner, the chic eats of Pacific Whey Cafe. In the opposite corner, (with 25 years of service under their belt) - Ruby's Diner. Let the smackdown begin!

I remember trying to find Pacific Whey for the first time. Newport Hills was not easy to locate. Then they expanded to Crystal Cove. Great location, but cramped seating. It took forEVER for SCP Crystal Court to finally open. By the time I finally checked in, it had been running for two months. Here they've got the parking, the table space, the location, and the unforgettable pastry case. What a lovely place to see and be seen. Fantastic people watching, but I digress.

I will tell you right now that I don't care for anything that isn't brekkie or pastry here.

I went for the grilled vegetable omelette. My eggcellent feast of zucchini, yellow squash, and sweet bell peppers co-mingled with a fruit medley, potatoes, and hearty multi-grain toast. Service was spot on. My table was spacious. The servers/bussers were efficient. The food, eggsactly what I expected -- fresh, flavorful, pleasing to the eye...except. Well, I felt the portion sizes were smaller than I remember. Breakfast is supposed to be affordable, right? My $8.95 just seemed sparse. My trainers agreed. I think I just paid for my locale. (sigh)

Next, I shoo-be-do-be-do down to the candystriper. With dark hair and brown eyes, what's not to admire about her? {Going COMPLETELY off topic, they have some rockin' fish tacos here. I don't expect anyone to believe me [cough, Christian Z., cough : ) ], but hey, for me - they are delish} I must've deliberated for a good half hour before placing.

I chose the skinny eggs with Eggbeaters (hey, I'm attempting healthly eating!). It was mixed with housemade salsa, and served alongside low-fat cottage cheese, wheat toast and fresh fruit. Oh yes, and I had to get some smoked bacon. Mmmmmm.....bacon. A reasonable enough comparison to my competitor. Except this time, I order to go.

Things were meticulously packaged and labeled with smiley faces. It was quite a spread, actually. Pricing was almost identical to Pacific Whey, bacon included. Sure, I sat outside NikeStore with my meal in my lap. But this was really nice. Eggs were segreated in their own covered container, and were light with a tiny kick. Bacon kept its distance in a roomy holder. Those four smoked strips were heavenly. Flavors were intact. I have no complaints. I was content... not factoring my leg falling asleep.

Sure, maybe you'll just go to Champagne French Bakery instead (saw an ad for their new breakfast crepe next to the escalator. wonder how it is...) Or you'll be elsewhere. Either way, you've got options.

http://www.pacificwhey.com/menu.html

http://www.rubysdiner.com/food/breakfast.html

Häagen-Dazs Reserve

2007-06-14T22:05:00.000-07:00

It's National Dairy Month and the tempatures are getting warmer...so naturally I'm obsessing about ice cream again! This time around I've chosen a slightly sophisticated line of ice cream to go crazy over. It is Häagen-Dazs Reserve and I 've now tried three of the five Reserve flavors, and all have ranged from good to great. The flavors are: Brazilian Acai Berry Sorbet, Amazon Valley Chocolate, Pomegranate Dark Chocolate Bar, Hawaiian Lehua Honey and Sweet Cream, and Toasted Coconut Sesame Brittle.

The Hawaiian Lehua Honey and Sweet Cream ice cream is pretty good. It's very creamy and has swirls of honey inside, but is a bit too sweet for my taste. The Toasted Coconut Sesame Brittle however, is my favorite flavor thus far. It's inspiration comes from Thailand, "where coconut trees line white beaches and the local markets are filled with exotic Asian spices like ginger and sesame". This flavor has a surprisingly complex taste, providing layers of texture.

Here's a little history of the The Toasted Coconut Sesame Brittle:

Last year, Häagen-Dazs invited consumers to submit their ice cream flavor ideas for a chance to create their next flavor. The finalists were featured on a Food Network special about the contest. Sticky Toffee Pudding was awarded the winning flavor, even though the two runners up seemed to be more popular with the fans (Toasted Coconut Sesame Brittle and Cannoli ice cream).

Clearly though, Häagen-Dazs paid attention and ended up releasing Toasted Coconut Sesame Brittle as part of their new Reserve line. There is no mention of the fact that the flavor was an entry in the contest. Hopefully the woman who submitted the original flavor got some sort of recognition from the company for coming up with the idea...she is truely a genius!

If these flavors are a bit too adventurous for you're taste buds, you can always stick with Häagen-Dazs (recently improved) Dulce De Leche, which contains smooth caramel swirls complemented by a hint of cinnamon spice.

After searching a few grocery stores for Häagen-Dazs Reserve line, I ended up tracking 'em down at the Albertsons on Tustin and Katella. For more info Häagen-Dazs Reserve site.

Ohana Hawaiian Island BBQ

2007-06-11T22:36:00.000-07:00

Hey Brah!

Howzit

You like go grind?

Fo sure

Every time I enter a Hawaiian restaurant, pidgin English starts running through my head. It brings me back to spending a few summers during my childhood in Hawaii visiting my relatives. Even when I go back to Hawaii now, it just takes a few minutes to pick up on the familiar sing song rhythm and inflections that is pidgin English.

Unbeknownest to me upon entering, Ohana Hawaiian Island BBQ is a small chain of restaurants, not nearly as well known as L&L BBQ or Zippy’s. Upon a little research, most of their restaurants are either in Central California or Northern California with a few locations sprinkled throughout the southland. The chain originated on the Big Island in the city of Waimea in 1973. They have slowly franchised into California using those same recipes.

The menu is fairly small but has all of the usual suspects: Kalua pork, Mahi Mahi, chicken katsu, spam musubi and kalbi ribs.

I can usually judge the quality and authenticity of a Hawaiian restaurant by their kalua pork. The main staple at any luau, it should be smoky and salty in flavor, juicy and fork tender in texture. Placed upon a bed of cabbage, it is a local plate icon. The look of the kalua pork is appealing as it looks juicy and shreds very nicely. The familiar scent of smoke was missing though. Tasting it was even worse. There was absolutely no salt and no hint of smoke anywhere to be found. Smokey the Bear would gladly pronounce this dish as a non-fire hazard. It tastes like it was just boiled or braised in water, shredded and served. The mac salad was drenched in mayo, although the rice was cooked well.

Another staple of Hawaiian cuisine is saimin. I ordered the chicken katsu saimin. I was pleasantly surprised when the dish came in two containers; one for the saimin, and another container for the chicken katsu. This separation of ingredients prevented the chicken katsu from becoming soggy from being immerged into the soup. Unfortuantely, the noodles were terribly overcooked and very soggy. What’s even worse, is that it tasted like packaged S&S Saimin that you can buy at Marukai. The soup base tasted like a combination of the seasoning packets of S&S Saimin and Top Ramen.

The chicken katsu was very cruncy on the outside, and the chicken was tender and moist on the inside. It was a little greasy, but right when I thought things had been salvaged my bubble burst. The oil that the katsu was deep fried in tasted very old and stale.

Hoping to bring back a childhood memory, Ohana Hawaiian Island BBQ was unable to do that. Instead, it felt like I had just arrived to the islands, headed straight to the beach and got hit by Jaws in Maui landing me in the hospital for the remainder of my vacation. As I was leaving, I thought to myself this isn't "Ono" it's more like "OH-NO"!

Ohana Hawaiian Island BBQ
2170 E. Lincoln Ave.
Anaheim, CA 92806
(714) 778-9889

Top Chef Season 3

2007-06-09T22:36:00.000-07:00

Normally I'm not the biggest fan of reality television, but if food is at center stage then I'm all over it! So, this is just a little reminder that Season 3 of Top Chef premieres this coming week (June 13th) on Bravo. This time around the show will take place in Miami and will feature returning judge Chef Tom Colicchio and lovely host Padma Lakashmi. The panel will be rounded out with the addition of Ted Allen (of Queer Eye for the Straight Guy) and Gail Simmons. If you tuned in to Bravo this past week you may have caught a special "all-star grudge match" between four Season 1 contestants (Harold Dieterle, Stephen Asprinio, Tiffani Faison, and Dave Martin) and four Season 2 contestants (Ilan Hall, Sam Talbot, Elia Aboumrad, and Marcel Vigneron ) with proceeds going to charity, in which the teams serve their meals to the new chefs of Season 3.

For clips, recipes, and more info visit the official Top Chef Site.

Professor Salt in the L.A. Times!

2007-06-06T13:21:00.001-07:00

Indian mangoes finally reach the States, as reported by our very own Professor Salt.

Click here to read this article on LATimes.com, or buy a copy of the paper. It's on page 3 of the Food section.

Go Prof!

Read his mango mania posts on You Gonna Eat That?

Mango Mania, Part One

Mango Mania, Part Two

Mango Mania, Part Three

Mango Mania, Part Four

Merhaba

2007-06-05T13:22:00.000-07:00

Merhaba Restaurant
(714) 826-8859
2801 W Ball Rd Ste 5
Anaheim, CA 92804
Official Site
Yahoo! Local Listing

Here's some pictures from when I met up with ElmoMonster and Joy and Carter at Merhaba East African Restaurant in Anaheim about a week or so ago. If the thought of "African" food instantly turns you off (and I'm not saying it does) then just trust me that it's not as foreign as it seems like it will be. The only thing that's a little unusual is that you use strips of injera bread (almost like a pancake that's not as sweet) to pick your food up with. We all shared the #20 combo for four people which is a sampling of meat and vegetarian dishes with two kinds of beef, spicy chicken, stewed in the house hot sauce, served with hard boiled eggs, red split lentils simmered in onion and herbs, spinach, okra, carrots, bell pepper, string beans and broccoli.

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Kohryu Chinese Restaurant (Ramen) - Costa Mesa, CA

2007-06-01T23:48:00.000-07:00

Kohryu Chinese Restaurant, located in Costa Mesa, have been a favorite place of mine, way back when I was attending college. I discovered this place, from my younger brother, who was given knowledge of this little gem from a friend of his, a foreign exchange student from Japan.

The name of this little establishment is rather misleading - they are more known for their ramen than Chinese food. In all my years of dining at Kohryu (which means rising dragon in Japanese), I have only gotten their ramen and all it's compliments.

One of my favorite dishes is their Miso Ramen w/ 1/2 order of fried rice combo. I typically get extra chashu and a side order of gyoza.

(the chashu is hiding~)

The miso is quite bold and full of flavor. The bamboo shoots and sprouts, hidden beneath the milky broth compliments the dish nicely.

(peak a boo~ mmm chashu)

The chashu is tender and fairly sized. Get extra chashu, if you are a big eater.

I can't ever go to Kohryu and not get their fried rice. I swear there is magic in here. It's quite good and wished I could make it at home.

The gyoza is actually hand-made. It's crispy on the fried side and tender all around. I have a tendency to make a gyoza pyramid to let them cool off faster.

They also serve daily lunch specials, Chinese style - they look good but honestly, I am so stuck on their ramen, I haven't tried it yet. Worth note is they yakisoba dish, shumai, and beef-don.

Edit: Also worth noting is Kohryu has many Japanese patrons. On weekdays for lunch, the place is packed w/ Japanese businessmen. On nights and weekends, you will see Japanese families, people bringing their kids. That should give you an insight on how good their ramen is.

Kohryu Chinese Restaurant
891 Baker Street #B-21
Costa Mesa, CA 92626
714-556-9212
(Closed on Thursdays)

I'm Living the Americone Dream

2007-05-23T23:28:00.000-07:00

After reading Jay's post about how he's been hunting down the new Ben & Jerry's ice cream flavor "Stephen Colbert's Americone Dream" I myself embarked on the same quest to locate it. Over a two or three month period I checked numerous supermarkets but to no avail. Finally, a couple weeks ago I found it at the 7-Eleven near the corner of Warner and Euclid in Fountain Valley. I wasn't able to buy any then but yesterday I went back and got a pint carton of it. I guess the fact that it can only be found at 7-Eleven is obviously to emphasize that 7-Eleven is the American Dream: convenience on every street corner.

Pictures provided as proof of my procurement (notice my "business" card):

The wording on the back of the carton says: "Nation! Have a cold, bold, caramel-swirled, fudgecoveredwaffle-cone-loaded spoonful of Truth: This is Stephen Colbert's AmeriCone Dream! Sweeter than the Bill of Rights, colder than Valley Forge & with twice as much caramel as the Louisiana Purchase. This is the only ice cream with an official thumbs-up from America's greatest news corres-pundit. Please enjoy... or go On Notice!" After that there's a bunch of text about how Ben & Jerry's opposes recombinant bovine growth hormone. My own personal "Americone Dream" is that one day we will all oppose recombinant bovine growth hormone. Ben & Jerry can't oppose it all on their own. Believe me, I'm all for opposing recombinant bovine growth hormone (whatever the heck it is), I'm just glad the Thrifty ice cream cones I got when I was a kid didn't have messages about it.

In a county where Mexican food is omnipresent yet the Americone Dream is hard to find and when we are approaching Memorial Day weekend let us all remember the fallen heroes of our country by hotfooting it over to that 7-Eleven in Fountain Valley and buying ourselves a pint of Stephen Colbert's Americone Dream. Make sure to share it with your amigos and your familia. And if your perro's nice then give him some too. And maybe when Labor Day comes around I'll actually have a job . . . and some new ice cream to write about.

I still await the day when Stephen Colbert invites me on to his fake news show. Actually, I'd much rather go on his cousin Esteban's show: ¡Colberto Reporto Gigante!

(Image hosting courtesy of Image Shack.)

Frozen Yogurt Craze Sweeps Orange County

2007-05-11T10:46:00.000-07:00

Looks like Squeeze OC is jumping on the froyo bandwagon. Their latest online edition contains a list of Pinkberry and Pinkberry knockoffs in Orange County.

Prepare to descend into froyo madness. When one of those hits Fashion Island or the Spectrum, I'm throwing in my towel. Resistance is futile.

Crab Cooker - Tustin

2007-05-10T17:29:00.000-07:00

Crab Cooker
17260 E. 17th St.
Tustin CA 92680
(714) 573-1077
Official Site

Went to lunch today at the Crab Cooker, not the famous one in Newport Beach, but the lesser-known inland one (and only other one) in Tustin. Still owned by Bob Roubian who opened the Newport location in 1951 (and the Tustin one some four decades later), the Crab Cooker is the real place to go for seafood in Orange County. Don't be fooled by the imitators. The Crab Cooker is the real thing.

Their clam chowder is their own unique blend and is sort of a cross between the famous Boston (white) and Manhattan (red) clam chowders.

One downside is that there are no free refills on sodas but at only 90 cents a glass it's still a bargain.

Clam Chowder
Clipped to my menu was a little note on yellow paper that said, "Yes, We have it! Alaskan Spot Shrimp!" This is a good-sized prawn that has a taste like a cross between shrimp and lobster and a little firmer than other shrimp. They are served hot with lemon and drawn butter and your choice of two sides (cole slaw and rice pilaf in my case). This may not be a permanent menu item so if you're craving spot shrimp then you should jump at the chance.

Alaskan Spot Shrimp
Their cheesecake comes from the Cheesecake Factory and they generally have three or four flavors a day to pick from so ask your server what's available. You can also help yourself to a complimentary piece of salt water taffy from out of the fish bowl on your way out.

Having gone to the Crab Cooker for as long as I can remember I still cherish my visits. With their authentic seafood prepared with time-honored techniques, and their decor that stubbornly refuses to yield to modernity and contemporary trendiness (even their website seems like it could've been made in the 1950's), it is impossible to go to either location and not sense centuries of seafaring mystique and atmosphere. If you saw their logo on a sign hanging outside a shop in a Pirates of the Caribbean movie it wouldn't seem the least bit out of place. You can even purchase some fresh seafood at their Fish Market display case to cook yourself when you get back home.

Key Lime Cheesecake from Cheesecake Factory

UPDATE (May 12, 2007)

This was entirely unplanned but I ended up going yesterday to lunch at the Crab Cooker on Balboa. They have the Spot Shrimp there too but this time I got the combination plate with fish, shrimp, and scallops on a skewer.

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The District at Tustin Legacy - "the list"

2007-05-07T22:32:00.000-07:00

For those of you wondering what ONE MILLION square feet of shoppertainment space gives you, I've got the tenant directory! But since this is about food, I'm cutting to the chase.

* Ben & Jerry's
* Bluewater Grill
* Chaparosa Grill - www.chaparosagrill.com like in Laguna Niguel?
* Chick-Fil-A - what is this, a revolution?!
* Costco - chicken bake!
* Daphne's Greek Cafe
* Go Roma - related to www.goroma.com
* In-N-Out
* Johnny Rockets
* JT Schmid's - www.jtschmids.com like in Anaheim?
* Juice It Up
* Lucille's Smokehouse BBQ - great, another place to make parking impossible!
* Panera Bread
* Peet's Coffee
* Quiznos Sub
* RA Sushi - www.rasushi.com (start dancing to track 1 off the site)
* Red Brick Pizza
* Rocky Mountain Chocolate Factory
* Sharky's Wood Fired Mexican Grill - like at Quail Hill
* Tacone - www.tacone.com - closer than Fashion Island
* The Winery - a steakhouse!
* Thai Bamboo - like at Quail Hill?
* The Cravery - visit the one off Sand Canyon/Irvine Center Drive if you love pot pies
* Whole Foods Market - featuring a full chef's kitchen

http://homepage.mac.com/bobsertich/NewTenants906.pdf

Props to ULTA for finally bringing a location close to my home. It's my new Sephora alternative.

I think we need to have a group outing as the more unique concepts decide to open. Anyone in?

Charlie Palmer @ South Coast Plaza - coming soon

2007-05-07T21:53:00.000-07:00

I was in NYC for Thanksgiving week. We wined, we dined, we got engaged. Some of the most splendid dinners I've experienced thus far were over there. I could only wish for some of those chefs to imagine coming out to the West Coast. I guess the wish fairy was smiling down on me.

We found out earlier this year that Tom Colicchio was serving up a little Craft in Century City. I was elated. Somewhere I didn't have to fly to. THEN I hit the preview night at Bloomies South Coast Plaza and get even better news. Charlie Palmer has designs on a concept {plus wine store!} inside the department store this winter (I'm not holding my breath for fall). Lemme tell you, CP's Metrazur inside of Grand Central Station was a treat. This will surely knock my shoes off (i don't usually sport socks). He has an eye for style and a mind for great menus.

When the time comes to celebrate that special occassion -- book that reservation and utilize the valet. This is where fine dining is going to meet high fashion.

And no, I don't know why I have this tendancy to rave about places yet to open....I just like talking about good food.

Say it isn't so.. (Thai Nakorn, Stanton)

2007-05-03T20:09:00.000-07:00

So my wife and I found ourselves in Stanton, after a late night at the office last night. Well, we didn't find ourselves there, we intentionally drove near the length of the 22 freeway from her office to a particular Thai restaurant institution, which had relocated a few miles further from us. A particular institution that I had talked about eating at, two days before it burned down.

Their digs in Stanton are a little bit smaller, a little bit less raucous. Although after 9pm on a Wednesday, the restaurant was still maybe half full. They've got their Thai Nakorn sign up now, and their printed menus list both the former as well as the current addresses. Perhaps they're thinking of reopening there in addition to this location. They're down to one fuzzy CRT TV, which that night was showing the demise of the Lakers 2006-07 season at the hands of the Suns, but in a way that made the score difficult to read (you just know when there's three digits to the Suns' score, and two to the Lakers, that things are not going well). Maybe the dismal Lakers showing unsettled my mood.

But we were there to eat. So we ordered our usual dishes: a Pad Thai, the Green Curry with Chicken, Mint Leaf Chicken (which is actually Basil Chicken?), and a new one: the spicy clams. A lot of food for two, but we've been waiting a long while!

Now, I think maybe I'd blown up its memory in my mind to mythical proportions. I recall the pad thai was not quite at the level of Lotus of Siam in Las Vegas, missing somewhat the tamarind taste that sets that dish apart. But this rendition actually failed even to evoke the memory of the former Thai Nakorn Pad Thai in my mind. I was kind of shocked back into a reality that wasn't what I had been building up to.

The mint leaf chicken and the green curry were also unsubtly different. Different enough that it was almost like eating them at a new restaurant. I hope this is simply adjusting to being back in business, but it almost tastes like the chefs have changed. Maybe they were just off that night. Really, the only standout dish was the spicy clams, which my wife noted as a dish she wasn't able to compare with the prior Nakorn equivalent. I think the sticky rice and mangos were alright too, but I was too stuffed to try them.

Okay, so this sounds mostly like a downer review: but even this Thai Nakorn is still among the better Thai places I've ever eaten at. And it's nice to have them back. I'm going to give them the benefit of the doubt, revisit in a month or so. And for the rest of you, don't go expecting Thai food on a pedestal. Not yet.

Thai Nakorn
11951 Beach Blvd.
Stanton, CA 90680
714-799-2031

Hours:
10:30 a.m. to 10 p.m. Mondays through Thursdays,
10:30 a.m. to 10:30 p.m. Fridays through Sundays.

Pop's Cafe - Santa Ana

2007-04-29T17:41:00.000-07:00

I was off on a Friday. Impossible! Unheard of! That can only mean one thing. I'm going to BREAKFAST!! Yeah, that opportunity is rare. So I planned on seizing the morning and running full speed with it.

I've read about this place briefly. I don't normally head North to satiate my hunger. This was something new and exciting. The only other place I've been to in this city was Ye Olde Ship, and that was excellent in a completely different way.

Pop's wasn't close to the freeway. It took a cruising thru neighborhoods to reach this destination. Fortunately, there was accessible metered parking right out front. Score. I mosey on over to find them not hurting for business. Tables were stationed out front with clusters enjoying the weather, while chatter went on inside. I grabbed a seat at the counter (my favorite place ~ quicker service IMO). As I leaned forward to snatch a menu from its holder, I took the whole thing with me. The metal flew to the floor with a clang. So much for being cool. Friendly face number one walked over to me and said that "it happens all the time". I sheepishly smile and bury my face in the selections.

I really wanted to be healthy today, but I've heard raves about the deep fried French toast. What is a gal to do? I confer with Friendly face number two. She understands my dilemma, but makes a point of asking if I'm sure I want the deep fried, "most people can't handle that". I assure her that I'm not most people. So it's settled. One gourmet omelet delite with a substitution of toast with a half order of deep fried French toast. I sip my apple juice and sit back.

A portable radio is set to an oldies station. My eyes start to wander around the space. I spy a small but impressive Coca Cola memorabilia collection perched on a high shelf. There were glass bottles from other contries, plus some nifty novelties as well. It's a small space, but they make good use of it. My meal has arrived.

Two plates are set before me. One has the best veggie omelet I've had in quite a while. Sauteed mushrooms, cheese, tomato, avocado, sprouts, and sour cream all fight for my attention. I can't help but make room for its neighbor of Irish Potatoes (hash browns with bell pepper and onion mixed in). Simply wonderful. And then there's the OTHER plate. Two slices of the richest, crispiest, artery-clogging toast a person could imagine. And syrup for dipping. I feel full just thinking about it.

I dig in with gusto. The servers compliment me on my bold choice and eating capabilities. It's all a blur. I try to shift plates around when other lone diners seat themselves next to me, but it's a bit of a challenge. I check my watch to make sure the meter is still running. Ok, there's still another 15 minutes left. I start to slow down. In the end, I might've left some hash browns, but that toast was toast. Excellent service from beginning to end. About $15 after tax and a sizeable tip. Oh, and on my way out...I thought I spotted another dining room!? Kinda like a place in Belmont Shore I've dined at. Guess it's not so unusual after all.

Pop's Cafe
112 East 9th Street
Santa Ana
714.543.2772
(no website available)

Thai Nakorn OPEN!

2007-04-27T17:01:00.000-07:00

According to Cynthia Furey of the OC Register, Thai Nakorn is now open!!

Thai Nakorn
11951 Beach Blvd.
Stanton, CA 90680
714-799-2031

Hours:
10:30 a.m. to 10 p.m. Mondays through Thursdays,
10:30 a.m. to 10:30 p.m. Fridays through Sundays.

Beach Cities Yogurt & Gelato (Grand Opening) - Huntington Beach, CA

2007-04-26T14:34:00.000-07:00

Looks like it's Frozen Yogurt Week here on OC Food Blogs. Breaking news via CP FoodWire:

Beach Cities Yogurt & Gelato is holding its Grand Opening this week. Located near the corner of Beach and Warner, it has set itself us as a direct competitor to the popular Golden Spoon franchise less than a block away. Beach Cities seems to be counting on its healthy frozen yogurt toppings to attract business from the nearby Huntington Plaza office tower. That's a tall order given the convenience and popularity of the Golden Spoon located at the tower's base. Will moribund office workers, such as myself, be motivated enough to walk the extra block for a slightly different product? My guess is no, but we'll see. According to my friend and fellow manager, Happy Hour, Beach Cities was completely empty today at lunchtime.

Beach Cities Yogurt & Gelato offers self-serve yogurt with 12 flavors that rotate monthly. The yogurt and toppings cost $0.30 per ounce. For a limited time, Beach Cities is offering the first three ounces for free. But, don't try to get just three ounces. Happy Hour said the owner got a bit tetchy when he asked for the free, three-ounce portion. I'll review this spot sometime in the next few weeks for Chubbypanda - The Epicurious Wanderer.

Free wireless Internet access is available for all customers.

(Edit 05/17/2007: Read my full, much more favorable review of Beach Cities Yogurt & Gelato here. Happy Hour and I are now regular customers.)

Beach Cities Yogurt & Gelato
16895 Beach Boulevard
Huntington Beach, CA 92647
1-714-841-3868

New Pinkberry-clone in Costa Mesa

2007-04-26T09:28:00.000-07:00

It seems the frozen yogurt phenomenon is finally spreading like a contagious rash down in our area.

This one's going to be located next to Video Tokyo, in the same plaza as Hashigo and Oki Doki, on Paularino and Bristol.

The flapping banner reads:
"COMING SOON: Fresh Berries and Yogurt"

CeFiore - Newport Beach

2007-04-25T00:12:00.000-07:00

Orange County residents who've been waiting for pricey tart frozen yogurt with fresh fruit toppings served in trendy cafe-like settings need wait no more. No, sorry, you're not getting a Pinkberry yet. But CeFiore, owned by sushi buffet chain Todai, is opening in Newport Beach on Saturday, April 28.

If you haven't had Pinkberry, you'll probably be quite pleased with this slightly tarty non-fat frozen yogurt with a selection of fresh fruit, nuts, and cereal toppings. And if you have had Pinkberry, well, this is pretty darn close to flavor, and a whole lot closer in distance.

For a general idea, you can read my review of the Little Tokyo CeFiore .

CeFiore
3305 Newport Blvd. #8
Newport Beach, CA 92663
949-566-0048

Green Parrot Cafe

2007-04-23T12:09:00.000-07:00

Here's some pictures I took recently at Santa Ana's Green Parrot Cafe on Main St. directly across from the Bowers Museum:

Made-to-order chicken and rice soup:

Southwestern ravioli:

Thai Nakorn's Opening Delayed

2007-04-19T22:10:00.000-07:00

The new Thai Nakorn has not yet been given the okay by the City of Stanton to open.

According to the young gentleman (a representative of the family) who was there tonight when we arrived ready for Thai food, the inspectors seem to have found yet another thing to nitpick. So they haven't been granted the permit they were expecting to get this Wednesday.

Since the inspector's office is closed tomorrow, Thai Nakorn won't get reinspected until Monday. So the doors won't open until then at the earliest.

Thai Nakorn
11951 Beach Blvd.
Stanton, CA 90680
714-799-2013

The Counter (Burger) coming to Irvine

2007-04-18T21:42:00.000-07:00

I have control issues. The kind of person who admires Meg Ryan in "When Harry Met Sally", but won't insult a chef by modifying his masterpieces. I'll examine the menu (thank goodness for online menus and faxing!) until something catches my fancy. Mom always said I was picky, and I'm proud of it. I'll just call it refined.

I was excited when I saw the newest addition to Irvine suburbia taking shape, Woodbury Town Center. I spied a Chick Fil-A, Trader Joes, El Pollo Loco, and even Panera Bread. Apparently, two of everything in the same city is the new black.

What I did not anticipate or spot initially was The Counter. A place where I call the shots. BYO Burger, baby. A clipboard outlines the 5 step process. Choose your patty (weight, too), cheese, topping, sauce, and bun. Of course, you can have more than just one of any attribute. And for those with sensory overload you can just go with some of their signature items. The original Counter is in Santa Monica, and they've started franchising this year.

I'm probably the only one excited. That just means less of a wait when it opens.
Summer 2007 says the website. I'll be there.

Thai Nakorn Re-opening in Stanton

2007-04-14T08:03:00.000-07:00

Thai Nakorn is re-opening in Stanton this Wednesday, April 18. Here's all the new location info because I'm sure many of you will want to come out and celebrate!

Thai Nakorn
11951 Beach Blvd.
Stanton, CA 90680
714-799-2013
Mondays through Thursdays 10:30 a.m. to 10 p.m.,
Fridays through Sundays 10:30 a.m. to 10:30 p.m.

The Orange County Register has a little more about the update here and here.

Thai Nakorn burned to the ground three months ago. Owner Wanida Sreewarom planned to rebuild, but the Garden Grove site would take too long.

Thai Nakorn has been a beloved Orange County restaurant for 20 years specializing in the Isaan (Northern Thai) style of cooking with its pungent flavors of garlic, lime, and ground rice. Fans of the restaurant offered to help rebuild, with one fan offering to pay for a whole new restaurant.

So go check out the new location and see why Thai Nakorn has garnered so much love.

Yogurtland to open in Irvine

2007-04-09T09:21:00.000-07:00

Looks like the Irvine Yogurtland is well on its way to being finished. Judging by the location, right next door to Taiko, it will be a madhouse when it finally swings its doors open. I can picture it now: lines out the door, yogurt machines overtaxed, chopped fruit supplies low. It's going to be awesome!

Farewell New Shanghai (Closing Night) - Irvine, CA

2007-03-25T23:42:00.000-07:00

Lo, there do I see my dinners.
Lo, there do I see my breakfasts, my brunches, and my lunches.
Lo, there do I see the line of my meals back to the beginning.
Lo, they do call to me.
They bid me remember the dishes of New Shanghai in the halls memory,
Where their taste may live forever.

- Parody of the funeral chant from the 13th Warrior

Close to one month ago, New Shanghai, my favorite spot for late night eats in Irvine, closed its doors. Having been tipped off earlier by the lovely Rasa Malaysia, Cat and I assembled a group of her graduate student friends, New Shanghai devotees one and all, for a final, blowout meal.

(Read my review of New Shanghai on Chubbypanda.com)

(Last call.)

I don't know what it was that made the food so wonderful that night. Maybe it was the nostalgic melancholy we felt as we carefully savored every dish, enshrining them in our memories. It could also have been that the cooks at New Shanghai, knowing that this was their final opportunity to show us their skills, decided to pull out the stops in one last blaze of glory. Whatever the cause, everything we feasted on was authentic and delicious down to the core.

(Green Onion Pancake)

Moist, flakey, and al dente, this simple Green Onion Pancake tasted like the culmination of all the green onion pancakes I'd consumed at New Shanghai before.

(Sizzling Satay Beef)

The Sizzling Satay Beef, which was one of my favorite dishes, arrived vibrant and bursting with flavor. The Chinese satay sauce seemed thicker and stronger than I'd remembered, as if the dish was trying to sear itself into my mind.

(Kung Pao Chicken)

Cat's usual order of Kung Pao Chicken, which the owner's wife brought out to us without being asked, was amazing. There are two flavors that are central to classic Sichuan cuisine; ma and la. Ma is a numbing sensation in the mouth and on the lips, usually brought about by the use of Sichuan peppercorns. The numbing helps prepare the mouth for piquant flavors by acting as an anesthetic against very spicy food, so that the flavor added by the seasonings can be enjoyed. La is a burning sensation added through a number of fresh and processed chili pepper products. In addition to heat, the peppers also contribute layers of complexity, which the ma component makes discernible.

Normally, in Chinese restaurants in the West, the la component in Sichuan dishes is toned down and the ma component is practically nonexistent in order to accommodate the palates of customers who might not know how to appreciate Sichuan cuisine. Since this was the close of New Shanghai's long and successful career in Irvine, I think the cooks finally felt free to go back to China on our unsuspecting tongues. I have never had a Kung Pao Chicken in the States as authentic as the one I had that night. So painfully good!

(Scalded Fish)

The Scalded Fish, which the owner's wife recommended to me as one of their signature dishes, was equally deadly. Thick filets of catfish swam in a crimson sea of broth flecked with green onion slices and chili flakes, and redolent with Sichuan peppercorn. The occasional piece of leek broke the fiery surface like the emerald fin of an herbaceous shark, prowling the blood red depths. I was delighted with this dish, but dismayed that my first time tasting it would also be my last.

(Stir-fried Chinese Mustard Greens with Pork)

After the onslaught of Sichuan cuisine, the Stir-fried Chinese Mustard Greens with Pork brought gentle relief to our mouths. The thin mung bean sheets sashaying through the dish shimmied across my tortured tongue and down my throat like the cool, silken fingers of a skilled masseuse. Another recommendation from the owner's wife, who wanted to make sure our meal was memorable.

(Eggplant in Garlic Sauce)

One of Cat's friends was desperate to taste New Shanghai's Eggplant in Garlic Sauce again, but couldn't remember what it was called. In the end, she had to describe it to the owner's wife, using me as an interpreter. Rich, sweet, and mildly spicy, it was a hit at the table. I'd forgotten how much I enjoyed this dish until Cat's friend ordered it.

(XLB)

The most surprising item I tasted that night were the Xiao Long Bao, which arrived last. In my review of New Shanghai, I'd warned my readers away from ordering them due to their dryness and the fact that they often arrived broken. This night, New Shanghai redeemed their Xiao Long Bao beyond measure. With thin, resilient skins, balanced seasoning, and tender meat filling swimming in juice, the Xiao Long Bao were simply wonderful. It felt like the restaurant's way of saying goodbye.

So long, New Shanghai, and thanks for all the food.

New Shanghai
5408 Walnut Ave # B
Irvine, CA 92604
1-949-733-3836

***

Don't be too sad, though. New Shanghai's delicious dishes live on right across the shopping center at Hsin Hsin Shao Mai Deli, which is owned by the same family and now staffed by the same cooks. For the full story behind the move, a breakdown of the dishes offered at Hsin Hsin Shao Mai Deli, and a critique of how some of my old favorites measure up in their new home, read my review of Hsin Hsin Shao Mai Deli at Chubbypanda.com.

Monte Cristo Sandwich Blue Bayou

2007-03-11T19:00:00.000-07:00

Years ago I took a trip to El Paso, Texas to visit relatives. One of the most exciting things I talked about when I returned (other than the incredibly cheap happy hours) was the Monte Cristo Sandwich. The sandwich is stuffed with ham, turkey, and cheese, dipped in batter and deep fried. After given a dusting of powdered sugar the glorious concoction is then served with strawberry preserves. For years I had been trying to track down a Monte Cristo Sandwich as good as the one I had in El Paso. I located one at the Jolly Rogers Hotel in Anaheim and it was good, but not great. I tried to get one at The Tartan Room in Orange, only to discover that they only serve 'em up on the weekdays from 11:00-2:00 (which is when I'm usually at work).

Imagine my surprise when someone told me that the best Monte Cristo Sandwich is served at The Blue Bayou restaurant in Disneyland......you know that restaurant you see when you board the Pirates of the Carribean ride. I had a hard time believing that, seeing as I've never had a good meal at Disneyland. I haven't had time to make it down to the theme park lately, but was pleased when I found a recipe in the Orange County Register last week! It's simple and delicious. Here's the recipe...

Monte Cristo Sandwich Blue Bayou

Batter
2/3 c. water
1 small egg
1/2 t. salt
1/8 t. white pepper
few drops yellow food coloring
2/3 c. all-purpose flour
1 3/4 t. baking powder
Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches
8 slices white bread
4 slices turkey (1 oz. each)
4 slices swiss cheese
4 slices Pullman ham
Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.
Final Preparation:
soybean or vegetable oil for frying
Confectioners' sugar
currant jelly or strawberry preserve

Recipe

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners' sugar. Serve with currant jelly or strawberry preserve and fries.

Blue Bayou is located in New Orleans Square in Disneyland (the moonlit dining terrace that overlooks Laffite's Landing, entry to the Pirates of the Caribbean attraction)

McCormick & Schmick's $25 Dining Certificate For Making an Online Reservation

2007-02-21T13:49:00.000-08:00

Thanks to "mofomo" of slickdeals.net.

1.Visit: http://www.mccormickandschmicks.com/...splay&pageID=2 to make your reservations.

2. Print the confirmation and note your Confirmation Number.

3. Visit: http://www.fishbowl.com/clt/mccrmck/pc/200702/2/jmp/jmp.htm to print an online dinner certificate.

4. Write your confirmation number on your dinner certificate.

5. Bring your dinner certificate to the restaurant to enjoy the freshest seafood, a great steak or one of our other 80+ menu items

Stephen Colbert's Americone Dream

2007-02-19T13:14:00.000-08:00

My favorite political comedian and my favorite (store bought) ice cream come together at last. Last week Ben & Jerry announced a new ice cream flavor in honor of The Comedy Central comedian called Stephen Colbert's Americone Dream. It's vanilla ice cream with fudge-covered waffle cone pieces and caramel. Ben & Jerry jokingly refer to it as "The sweet taste of liberty in your mouth". Colbert, who spoofs flag-waving conservatives on his show, The Colbert Report, is donating his proceeds to charity through the new Stephen Colbert Americone Dream Fund, which will distribute the money to various causes. Being the type of individual who is easily fixated on things I began looking for the new flavor at grocery stores in the Orange County area. After being unable to find it, I only wanted it more! I've since visited the Ben & Jerry's shop at The Block in Orange and a couple more grocery stores and I am still unable to locate the new flavor. Any of you foodies out there seen it?

Bangkok Taste

2007-02-19T13:07:00.000-08:00

This is qiuckly becoming my favorite place to eat. These days if I don't eat at Bangkok Taste at least once a week, then something seems amiss. Located in a strip mall in Santa Ana, Bangkok Taste has consistenly churned out fabulous Thai dishes such as Larb and Pad Thai.

Their curries are also excellent, their Yellow Curry with Chicken and Potatoes is still my favorite. If you manage to save a little room for dessert I'd recommend the Sticky Rice with Mango, which is one of my favorite desserts and I'm not even particularly fond of mangos. When you pop in be sure to checkout what their daily specials are, as they are usually not on the menu. Also make sure to not order your dishes extra spicy unless you're positive you can handle it, otherwise you'll be drinking water by the gallon.

Bangkok Taste is located at:
2737 N Grand Ave
Santa Ana, CA 92705
(714) 532-2216

New Shanghai Closing Soon

2007-02-13T21:25:00.000-08:00

I was told by the boss at New Shanghai that the restaurant is sold and that it will be closed end of February. I don't know if the new owner will take over the restaurant and runs it as is or it will be closed down and reopened as another new restaurant. Either way, I am very sad because New Shanghai is definitely one of my favorite Chinese restaurants in Irvine. In fact, it's the only Shanghainese restaurant around that serves cheap and very decent food.

For those who love New Shanghai, the clock is ticking, so go there and load up on the special menu items on weekends or for lunch/dinner.

I love their weekend brunch menu and here are some of my favorites:

Yau Char Kway/Chinese Doughnut. This goes very well with their soy bean milk.

Fiery hot noodles soup.

Wine and sweet rice ball dessert.

Jiao Zhi/dumplings.

New Shanghai

5408 Walnut Ave # B

Irvine, CA 92604

Open until midnight every night

Other review: Chubby Panda's Super Post

Chowhound Orange County?

2007-02-13T11:59:00.000-08:00

If you're like me, you occasionally visit chowhound.com, click down on Boards, and curse a little, silently under your breath, about how Orange County has been subsumed into "Los Angeles Area". Then you type "orange county" into the search bar, read a few posts, and then wonder why you can't RSS subscribe to the search results even though can subscribe to the "Los Angeles Area" board as a whole. And then you read a bit about Yahoo Pipes, and realize you can DIY.

Okay, maybe you're not like me. But maybe you'd still like to just read just Chowhound's Orange County related posts in your own newsreader or personalized homepage. Here's a link to the pipe I've made- you can see and edit the search terms if you'd like by making your own copy of the pipe and editing. Hope you enjoy it.

La Calle

2007-02-11T21:23:00.000-08:00

I'm not sure where to begin. I had read good things about this restaurant tucked deep into a tiny strip mall years prior, but every time I happened to be in the area the place was closed. These days however, it is now my good fortune to live a hop, skip, and a jump away from what may be the best Mexican food I've ever had.

The first thing I'd highly reccomend ordering is the Panbaso, which is a soft bollillo roll dipped in a mild red sauce, filled with chorizo and potatoes, and topped with lettuce, sour cream, and green salsa. This is quite simply delicious...and at only a few dollars a pop you can't afford not to try one. The Potato and Chorizo Tacos in a hard shell (also shown above) are also especially tasty.

I'd also recommend you try the Chicarron (deep fried pork skin) Quesadilla. The crisp homemade dough is finished with lettuce, cotija cheese, green salsa, and sour cream and is light years away from any quesadilla I've ever eaten.

The Carne Asada Tacos (shown above) are also great, as are the Mole Enchiladas. I'm slowly beganing to work my way through the entire menu and I have yet to try a dish I haven't thoroughly enjoyed. The place boasts a new name now (El Moctezuma #3), but the food (I'm told) is still the same muy excelente comida as always.

La Calle (or El Moctezuma #3) is located at:
1740 W. Chapman Ave. Orange, 92868
Tel: (714) 456-0800

Sage Restaurant (Newport Beach) - LA-OC Foodie's Report

2007-02-08T21:16:00.000-08:00

After hearing about Newport Beach Restaurant Week last month on this very blog, I knew it would be a good excuse to check out some OC dining at a discounted price (during Restaurant Week, 3-course lunches are $12.95, and 3-course dinners $26.95.) As I scroll through the list of participating restaurants, which include the usual popular suspects such as Newport Beach Brewing Company, Rusty Pelican and chains French 75 & Daily Grill, my eyes fell upon Sage Restaurant and its sister Sage on the Coast. At first, I thought they're rivaling/piggybacking the Stinking Rose with their own herb, but upon seeing their menus online I realized the restaurants specialized in "creative American cuisines" with a nod to Pan-Asian and Mediterranean styles. Interested, and relieved it wasn't "let's put sage in, on and around everything", I made my reservation and took a trip to Sage (not Sage on the Coast, which was a bit further south in Newport).

Sage Restaurant is in the corner of the Eastbluffs Village Plaza, which has a small collection of shops and eateries and is anchored by CVS & Ralphs. The interior is both cozy and airy at the same time: dimmed lighting, blond wood floors with cream-and-sage colored walls and nondescript plants and paintings in a dining space that seats about . I went on a weekday around 8 p.m., and the crowd was pretty much professionals and colleagues having afterwork dinner, along with a few mature couples and foursomes.
Normally I don't talk much about bread (let alone take pictures of them), but the warm, sage-infused foccacia here are something special - a nice crust with a soft texture and a green grassy, slightly-minty perfume of sage, just strong enough against the accompanying garlicky hummus-like spread.

Shortly afterwards, my wine (a light, crisp & fragrant albarino) arrived with my appetizer:
Spicy ahi tuna spring rolls with a sweet-spicy sauce with asian slaw - I had higher expectations of the bite-sized rolls, which, while light and crispy, turned out have fairly bland and dry fillings and I had to submerge each in the soy-based sauce (a cheap trick, in my opinion) to make them kind of palatable. But I did love the slaw, bespeckled with toasted sesame seeds and tossed in a wonderful fruity, nutty dressing. If it was me, I'd rather bill and build the starter as "heaven-on-earth Asian slaw, accompanied with tuna rolls", but that could be just me.

Having mixed feelings already, my entree came:
Herb-crusted salmon over risotto with leeks, peas, beans and mushrooms with a champagne-saffron cream sauce. A bit clichéd but Holy crap! This is frickin' delish! The buttery and slightly salty salmon melds wonderfully with the sublimely aromatic sauce, and the creamy vegetable risotto side dish are better than most of the risotto main courses I've had at other places. Even though I tend to be mindful of how much refined carbs I'm eating, I can't help but take another half-slice of the bread to mop up the rest of sauce, risotto bits and stray flakes of salmon.

The wine paired well enough with the courses so far, even though in hindsight I should've chosen something a little more full-bodied (despite my love affair for lesser known, fragrant whites).
Wrapping up it all up, a vanilla cheesecake with creme anglaise and a citrus salad. The cheesecake was light and airy (as opposed to the dense NY style ones) with good vanilla flavors, and the oranges and grapefruits were good for rounding off the palate.

And so concludes my experience @ Sage Restaurant - all in all I really like the place and the food. I do feel just a little young and under-dresseed for the occasion, but when all your senses are locked upon great food and not how other diners are looking at you - who cares?

The Bill:
Three-course prix-fixe: $26.95
Wine: $8
Pretax/tip total: $34.95

The Rating:
Ambience: 3/5 (A nice, cozy place with nothing particularly remarkable. Tables spaced just a little too close for my comfort)
Value: 4/5 (For this event, I think the prices are more than reasonable -- perhaps less so for their regular menu which I also looked at, where a dinner can run around $35-50 a person, without drinks)
Service: 7/10 (Staff was prompt, efficient and attentive, but not particularly beyond-the-call-of-duty stellar and there was a bit of a lag time between courses)
Food: 16.5/20 (Lovin' it overall! The only downer was the spicy ahi tuna spring rolls)
Bonus/Demerit: +.5 for a perfectly-portioned prix-fixe (most others I've had is WAY too much food, this one left me thoroughly satisfied, but not bloatingly full.)
Overall: 31/40 (Worth the trip if in the area or for a slightly upscale occasion.)

Other notes:
*keep your change & small bills at home - ample free parking in the lot (thanks to Ralphs/CVS)
*according to the Website, they also have a small plates, small tastes menu (reminds me of tapas) ~ I didn't notice it when I was looking at my regular menu, so probably best to call them up on it.
*Sage on the Coast, on the other hand, offers a reasonably-priced prix-fixe menu year round ($30 , $40 with paired wines)

Sage Restaurant
2531 Eastbluff Dr
Newport Beach, CA 92660
(949) 718-9650
www.sagerestaurant.com

Jagerhaus

2007-02-04T19:26:00.000-08:00

After a late night I tend to wake up craving hangover remedies like pho or pozole. The typical eggs and bacon just don't seem to cut it for me these days, but then again Jagerhaus doesn't serve your average breakfast. This past weekend I packed up the family and headed to Anaheim to partake in an authentic German breakfast.

I started off with the German Apple Pancakes, a moist fluffy apple-stuffed pancake topped with powdered sugar is eons away from the sort of pancake you'd get at ihop. The pancake is accompanied by a delicous homemade apple jam that also goes great on toast. I also sampled some of the Fresh Corned Beef Hash and Eggs with Tomatoes plate and the Farmers Breakfast (Ham, Bacon, Onion, Potato, and Eggs). It's worth noting just how good and different from the norm the bacon (not greasy in the least) and the corned beef hash are.

The last time I was here for breakfast I ordered the German Omelette (with Polish Sausage or Brautwurst) with Sauerkraut and Onions and it was as good as I imagined it would be. The Crailsheimer Potato Pancakes with Applesauce are also especially delicious. I can never manage to save room for dessert and if you're hoping to I'd suggest you bring your appitite.

Jagerhaus is located at:
2525 East Ball Road at 57 Fwy
Anaheim, CA 92806

Mattern's Deli

2007-01-29T18:20:00.000-08:00

Hi, I'm new here and I just wanted to take a moment to say hello to all the other Orange County Food Bloggers (whose sites I frequent), as well as all you Orange County foodies out there. Now that we got that out of the way...

This past saturday I set out to have the perfect sandwich. It's no surprise my stomach led me straight to Mattern's Deli in Orange, which serves up old fashioned no-frills sandwiches at an affordable price.

The deli specializes in sandwiches, most notably the Poor Boy (on a roll) and the Rueben (heated). The Corned Beef, Black Forest Ham, or Liverwurst sandwiches are also pretty tasty. Mattern's is also known for their delicious Bratwursts (with mustard and saurkraut). Pair that with any number of the imported beers they have on hand and you've got yourself a damn near perfect lunch.

Mattern's also carries a wide variety of meats, sausage, bread, beer, cheeses, and chocolates that you're not likey to find anywhere else. Note that there are only six small tables located inside and that the lines tend to get long on the weekends around lunch time, however I have no doubt you will find it worth the wait. Mattern's is located at 4327 E Chapman Ave in Orange.

Mattern's Deli is located at:
4327 E Chapman Ave
Orange, CA 92869
(714) 639-3550

Da Nang Com Tam Tran Quy Cap - Westminster (Little Saigon)

2007-01-29T00:45:00.000-08:00

Nestled inside the far right corner of the Bolsa Mini Mall, obscured behind two big yellow umbrellas, and overshadowed by the bright lights of the nail salon next door, it can be easy to overlook Da Nang Com Tam Tran Quy Cap.

The restaurant is an awkward L-shaped configuration, with the small entrance at the tail end of the L and is easily missed unless someone gives you exact directions. The interior is bare bones basic with about a dozen utilitarian tables and chairs. But then Tran Quy Cap doesn't need any fancy embellishments, it has stayed in business for years by offering arguably the best com tam (Vietnamese broken rice) plates in town.

Com tam is traditionally peasant fare, utilizing leftover broken bits of rice that were formed during the harvest or processing. The rice is cooked slightly drier than normal, and takes on a couscous-like consistency. Or you can opt for banh hoi (Vietnamese steamed vermicelli sheets). The menu is essentially variations of grilled meats to accompany your rice. Served with a side of Vietnamese herbs and pickled vegetables.

Your order comes with a small bowl of the obligatory nuoc cham (Vietnamese dipping sauce) and broth. The broth may be sipped as a light soup, or spooned over the rice if you think it's too dry.

Our order of cha gio (Vietnamese egg rolls) came first with a side of Vietnamese greens - lettuce, cilantro, mint, and pickled carrots and daikon. The egg rolls are crisp, filled with pork and shrimp. You can eat these plain, or wrap them in herbs and lettuce and dip them into the nuoc cham. One order was about $5 or so if I remember correctly.

Our order of banh beo, nine small discs of rice flour with minced shrimp, fried shallots and crouton bits, was only OK. The banh beo weren't pipping hot, so the rice flour consistency wasn't as smooth as I'd like. One order $4.95.

But I was really here for the com tam platter. Most plates fall within the $4.95 to $5.95 price range. I super-sized and shared, so this platter was $7.95. Tran Quy Cap is known for their marinades and the grilled pork chop took center stage, with grilled shrimp, egg omelet, shredded pork skin, and the house specialty - tom hau ky (Vietnamese shrimp paste deep-fried in a bean curd wrapper). While some other com tam restaurants might offer this, the shrimp is not nearly as thick, the wrapper not nearly as crispy, flaky. If you don't see the combination of grilled meats that you'd like, you can simply request particular ones be added to your plate.

But then if the juicy details in this photograph haven't convinced you of Da Nang Com Tam Tran Quy Cap's deliciousness, then I don't know what will.

Da Nang Com Tam Tran Quy Cap
9607 Bolsa Ave.
Westminster, CA 92683
714-839-3173
Closed Thursdays

Thai Nakorn Update

2007-01-28T09:38:00.000-08:00

Thai Nakorn fans can now rejoice. The owners will rebuild, but don't know where or when yet.

The Orange County Register has a brief update on the situation here.

Earlier this month, Orange County's Thai Nakorn burned to the ground. The cause of the fire still hasn't been determined yet.

Thai Nakorn was much loved and many of us mourned the loss. Owner Wanida Sreewarom said some of her regular customers offered money to help rebuild, with one fan offering to pay for a whole new restaurant. Now that's love.

Rebuilding on the same location will take more than three months though, so Sreewarom is scouting out other possible places.