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

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?

FYI - Opah (Irvine) undergoing renovations

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/

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

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/

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

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