Old Vine Cafe

Prepare to be wowed.
...by the various tastes and sensations brought about by your imagination while viewing the following pictures, of course. Not my weak, uninspired writing.

Crispy Blue Salad
Organic Greens, Crispy Proscuitto, Fried Onions & Maytag Blue Cheese Dressing.
-Paired with a 2007 Reuscher-Haart Piesporter Riesling

Pairing this salad with a dry white wine is a very good idea if you intend to order it. The saltiness of the proscuitto and fried onions mandates it. Curiously enough, the dressing was not that heavy on the blue cheese taste. Thick, creamy dressing combined with all the fried goodies really kick-starts your appetite and wakes up your taste buds. It's a big bold salad. I dig it!

Veggie Quinoa Jambalaya
Cajun Quinoa & Seasonal Vegetables garnished with Fresh Cilantro

This was pretty interesting. My brother ordered it just for fun since we both wondered how a jambalaya could be tasty without meat. The usual jambalaya taste of spices is still there, but there's also quinoa's characteristic nuttiness. Even without the different meats you'd usually find in a jambalaya, this dish still holds its own and tastes "clean-n-simple". Solid alternative to a salad starter if you don't like to munch on rabbit food.

Sauteed Sea Scallops
Three Jumbo Scallops on a nest of Crispy Leeks finished with Tarragon Chardonnay Sauce

They were freakin' huge. Don't they look delicious? Beautifully seared...super juicy...these scallops are perfectly fine on their own but dipping each bite into the subtle tarragon chardonnay sauce somehow makes it even better. Order this.

Hand Made Ravioli
Filled with Smoked Duck, Goat Cheese & Porcini Mushrooms Sauteed in Brown Butter with Sage

This dish comes out as one giant 'roided up ravioli (use the cherry tomatoes as a scale). It kinda reminds me of the ravioli that came with my brother's duck at Pastis, but the flavors in this one is bolder and yells for your attention. Good dish to order as a starter if you are a light eater.

Beef Tenderloin Stroganoff
All Natural Beef Tenderloin Medallions & Shitake Mushrooms, served over Hand Made Fettuccini drizzled with Creamed Demi Glace

What can a restaurant do to make stroganoff taste 100x better than what we do at home? Oh I know: throw in the juiciest, meatiest beef tenderloins you can find and mix it up with the house's egg noodles and velvety sauce. G'damn this was so good. They make some damned fine pasta at Old Vine so make sure you give any one of them a try.

Lamb Meatloaf
Certified All Natural Lamb Meatloaf, on a bed of Caramelized Onions, garnished with Wilted Arugula & a Rich Syrah Demi
-Paired with a 2007 Tortoise Creek Shiraz, Languedoc France.

Very very fluffy meatloaf. I was surprised that they came as individual slices as opposed to a crumpled pile. No idea how it is being held together. These guys at Olive Tree are very skilled. Last two times I had restaurant 'loaf were at the Prado in Balboa Park and Hash House. Man they got nothing on Old Vine Cafe. The demi glace is made with the same syrah paired with the dish and adds more depth to an already smashin' meat loaf. Another must-order.

Fettuccini Pomodoro
Handmade Fettuccini Pomodoro garnished with Aged Pecorino Romano Cheese

Sure it looks just like spaghetti, but trust me on this one...the pomodoro sauce is mind-blowing. Pomodoro is pretty much a non-chunky marinara sauce but I am at a loss as to how a tomato sauce could taste so vibrant, bright, and alive on the palate. You gotta try this to see what I mean. The sauce is so light but packs so much great flavor.

Chocolate Cake
With Merlot–Port-Wine Dark Chocolate Sauce, garnished with Fresh Whipped Cream.
- Paired with a NV Ferreira Ruby Port.

This choco cake isn't a thick heavy beast like a fudge cake. It is a lot finer and delicate but still packs a good whollop of dark chocolate flavor. Bite of cake + the port made for a heavenly dessert experience. The two were so made for each other.

Grandma’s Cheesecake
Cream Cheesecake garnished with a Wild Berry Puree.
-Paired with a NV Ferreira Ruby Port.

Not your run-of-the-mill cheesecake. This rendition is sweeter, thicker, and for the lack of a better description, kinda has a honey/condensed milk taste to it. I like it a helluva lot better than the more traditional recipe.




Old Vine Cafe is one of the very few restaurants that make me go ":O wow..." and is very much worth the trip. I highly recommend you make reservations because it is a popular restaurant and there aren't many tables. Also, they currently offer "early bird" dinner specials at a phenominal price: $40 for three courses and three wine pairings on Tues/Wed/Thurs if you reserve a table between 5-5:30pm. This is now one of my favorite restaurants in Orange County.




Old Vine Cafe
2937 Bristol St. Suite A-102
Costa Mesa, CA 92626
714-545-1411

*note: the restaurant is hard to find. it is actually inside the CAMP retail center instead of in it's own building.

Beverly's Best Bakery

Beverly's Best Bakery is run by Carmela and Carmen Cella and specializes in gorgeous wedding cakes. They also make "Specialty Cakes" which I guess are decorative cakes for just about any occasion. But, the purpose of my visit wasn't for their cakes. There really was no reason for me to buy a huge cake anyway. I just wanted to pig out on their delicious pastries--eclairs, scones, cookies, brownies, cannoli, cheesecakes, etc etc.

It's been awhile, but I do remember buying two large double-chocolate cookies, an eclair, a New-York Cheesecake, and a brownie. The cookies were still warm when I bought them, so I just HAD to eat 'em right then and there. The others I brought home for a photo-shoot on my mom's good china. (DON'T TELL HER.)


Brownie:

Brownies from Beverly's are richer and more chocolaty than the ones from Extraordinary Desserts. They also get big points from the addition of thinly sliced almonds (stuck on by a thin layer of ganache). As with all good brownies, these were of the perfect thickness and consistency. It's pretty amazing how so much chocolate flavor is packed in here while still retaining some fluffiness. I know I said in my previous post that I don't like overly sweet desserts, but I make an exception when it comes to brownies and chocolate cake...usually. (Ew. choco lava cake from Roy's.) Brownies here aren't sugar-bombs, anyway.


Eclair:

Oh my eating this eclair was just orgasmic. The dough was light and delicate like that of a good donut but was still sturdy enough to hold up the cream filling and thick layer of dark chocolate on top. Each bite contains a near-perfect ratio of dough, chocolate, and cream filling. I had to scoop out some cream with my finger since I'm not all that into sweet cream. Plus, doing so helped to create a better balance of flavor by letting the chocolate come through. Did I mention I <3 chocolate?

The cheesecake I bought is not pictured. I think I might have eaten it while driving back home... I might have also eaten another item on the way back, but I don't remember. Oh and the cookie I ate while buying the rest of these goodies was fantastic--warm, soft, with slightly melted chocolate chunks buried in the dough. Awesome.



Beverly's Best Bakery
3020 Brea Boulevard
Fullerton, CA 92835
714-529-3989

Mother India

I was shopping at South Coast Plaza and stopped by one of my favorite ramen shop on 688 Baker. Yes, I'm talking about the Cursed 688 Baker Suite 7. It used to be Dadami, then for some reason the owners moved on and another ramen shop took its place. Now yet another ramen shop stands in its place--Mentatsu. It doesn't make any sense either. All three had great business even during weekdays! I remember customers waiting outside even at 1:30pm. Yeah the Shoyu Ramen was that damn good.

Though I hear the newest owners of Suite 7 churn out some great noodles, the fact that they don't specialize in any style ramen kinda makes me shy away. Besides, NO ONE WILL EVER BEAT DADAMI! There I said it. So I headed next door to Mother India.

Mother India has been in business for a long time, and I remember the family owned restaurant doing some pretty brisk lunch business back when I was a regular Dadami patron. They have a lunch buffet...but I'm never interested in buffets...maybe it's because of all those bad memories from eating at Las Vegas (/shudder).

I found the place to be empty on a weekday at around 1:15pm. There was a couple really workin' the buffet, but that was it. Usually I see a lot of business types out on lunch. Dunno what happened today. Well, on with the food!

Lamb Samosas:

A pair of triangular savories filled with spicy ground lamb and fragrant herbs (4)

I had these at a Pakistani friend's graduation party a couple years ago and just couldn't get enough of them. I'm not familiar with Indian herbs/spices, but I know the dominant flavors (other than lamb. duh) were curry and cloves. You can see a clove piercing the center of each samosa. The skin was nice and crispy, but not at all oily. I swear I can eat 30 of these.


Garlic Naan:

Well...half of the naan anyway. I only remembered to take pictures upon being served the samosas. After that, I was just too excited to dig in. The naan was fantastic. It was crispy on the outside, but still very fluffy on the inside. Striking such a balance really takes practice! Mother India makes better naan than the nearby Royal Khyber. No contest.


Lamb Vindaloo:

Tender sliced lamb in the famous fiery curry of tomatoes, onions, and potatoes simmered with mustard oil (12)

Jeebus this was spicy. The owner's daughter had asked me if I wanted it "Mild" or "Medium,"and I really did think she meant it in the white-man sense. Yeah...I ordered it "Hot". My family eats some pretty damn spicy Chinese/Taiwanese food and this vindaloo really made me sweat. By the way, the picture I posted features a half-eaten portion. No wait, I think I pretty much finished the plate before I took the picture. Eating this entree reminded me why I love Indian food so much. The curry was just so intense! Pair that with the aromatic lamb and BAM! Your tastebuds get a big whallop of flavor.


Seekh Kabab:

Finely Ground lamb mixed with fresh herbs and spices, formed onto skewers and served sizzling from the tandoor (12)

Half eaten again, before I remembered to take a picture. The lamb was really savory and heavy on the herbs/spices and went really well with the saffron and Basmati rice. Although they appear to be dry when you cut them open, I assure you they are sufficiently moist. I couldn't finish these kababs and the owner was kind enough to give me a take-out box with a big piece of garlic naan and some more Basmati rice + saffron. Family-owned ftw!


Gulab Jamun:

Rich pastry balls, delicate inside with a lightly fried crust cooked in syrup (3)

I first had these at Royal Khyber, so I just had to order them at Mother India to make a comparison. Mother India makes a larger version, but both restaurants aren't far off when it comes to texture and flavor. But because Royal Khyber charges you twice the amount, the winner is clearly Mother India! Like the description claims, these are lightly fried pastries that soak up a lot of syrup. Surprisingly, they are not overly sweet. Imagine a nice thick warm donut that oozes a delicate syrup when you chomp down on it--that's pretty much a gulab jamun.


For the amount of food you get, I'll always think Indian restaurants are a tad pricey (at least for the ones I go to anyway....tell me if you know better ones!). Regardless, I love the flavors and aromas of Indian cuisine so much that I really don't give a damn. I should have tried out this restaurant years ago when I was waiting for a table at Dadami.



Mother India
688 Baker St, Suite 8
Costa Mesa, CA 92626
(714) 668-9661

Honda Ya

Apparently Honda Ya has been much blogged about by the Orange County food blogging community and has received some raving reviews. After dropping by on a Saturday night, I can totally see why.

I went with some pals at 9:30pm to find eight parties ahead of us waiting for a table. "Shit. Sorry guys," I said. Well, the wait was actually not all that bad and we were promptly seated (on a tatami!) after about 40 minutes. Normally I would have been in a foul mood after waiting for so long, but time really flies when you're with good company. Eating and hanging out with friends is such a great pleasure in life.

Honda Ya has quite an extensive list of items to order from and I was completely overwhelmed. Hell, if I could, I'd order every damn item on the menu. While my buddies and I were still deciding what to order, we had a pitcher of Sapporo brought over to help us think. I settled with Fried Oysters, Crab & Cheese Croquettes, Takoyaki, and some items from their yakitori menu (not pictured). These items ranged from $4-6. Keegan "The Generous" bought our party two premium bottles of sake. Thanks a lot bud!

Sorry for the crappy pictures. My excuses?
1) I was getting pretty fkin' hungry. I have little patience when I'm hungry.
2) Dim lighting and no room to use a (mini)tripod.
3) Well...I was kinda buzzed. So buzzed that I forgot to get photos of the yakitori items.
4) IT'S KYLE'S FAULT, YOU GUYS!


Fried Oysters:
Came with tartar sauce and what tasted like tonkatsu sauce. I enjoyed them a whole lot more with the tartar sauce and a squeeze of lemon juice. I'm not a fan of oysters because of what I describe as the "rotten+sea taste," but these oysters had no trace of that. The batter was light and fried to a gorgeous golden brown. Delicious! I'd definitely order them again.


Crab & Cheese Croquette:
I love how flash photography makes the oil in fried foods glisten as it does here. The croquettes didn't feel very oily, though. I ordered these to compare them with Cafe Hiro's croquettes (which they call crab cakes). This was the downer of the evening. The croquettes were unremarkable in flavor. Plain. Uneventful. Very boring. Cafe Hiro makes better ones, but at more than double the price.


Takoyaki:
Hot damn this plate was a real winner. I've only had takoyaki here California so my exposure is quite limited, but I gotta say...these are terrific! Honda Ya's takoyaki is a tad larger than what I'm used to, but that's because a generous hunk of squid is wrapped up inside. Other than the sauce you see drizzled on top, there is also a dab of mayo on the right side. ....tasted so fkin' good with the mayo... Takoyaki here is better than at Genki Living. I'm ordering two sets of these next time.


Sake, courtesy of Keegan:
The bottles (300mL each, enough for 1.33 drinks for 4 people) were served cold. Apparently, you only serve lower quality sake warm as to mask undesirable traits. I was too buzzed to remember the names, but I do remember how each tasted. The one on the left was fruity and slightly sweet. I really really really hate sweet alcohol. The one on the right was dry, aromatic, and very smooth. I'm a sake newbie, so I really can't say much more, but I like the bottle on the right a whole lot better then the left one. Thanks again, Keegan!


Yakitori items:
We ordered from the Yakitori menu pretty late into our visit, so needless to say we had a nice buzz going by now. Well...I had a good buzz going cuz I'm a lightweight, I'm not sure about the other guys. I tried a "Specialty" item (steak + mushrooms) and a skewer of pork belly. As good as the skewers of meat were, I can't justify paying $3-4 for 2.5 bites per skewer. I just can't. In any case, the steak was some fine quality beef. Salt was all the seasoning it needed. But $4 for it? I don't know...
Keegan and James ordered some Eel, which looked really good. Honda Ya was very generous with the Eel. I think each order required four skewers to hold it together?


What a great night. Honda Ya is without a doubt worthy of many revisits. There are still so many items I want to try. Of course, having a DD is essential! Thank you Kyle for the ride...sorry we kept you up so late.

Burrell's BBQ Pit

After reading about Burrell's BBQ Pit at Elmo's Monster Munching, I decided to make a big detour on my way home from San Diego. The joint is a small shack in a residential neighborhood and has a dining area out in the back. Inside, there is a wall adorned with numerous newspaper and magazine clippings all praising Burrell for the great BBQ he churns out. Hmm...we'll be the judge of that!

I made my stop at around 1:30pm on Saturday. Kinda late, I know. Traffic was god awful on the 5 and I was really worried about getting served dried up leftovers from the lunch rush. Burrell's lunch plates are moderately priced, ranging from $8-10. With the lunch plates you get meat (ribs, chicken, sausage, tri-tip, etc), one side dish of your choice, and one cube of cornbread. Dinner is two to three bucks more and you get an additional side. I bought three lunch plates:


Beef Ribs with Potato Salad:
I was really disappointed with the beef ribs. The meat was a bit too dry and tough. Furthermore, it lacked flavor. No offense, but I've made better ribs at home...I hope these ribs were just a fluke. On the other hand, the cornbread and potato salad were awesome.


Pork Ribs with Baked Beans:
These were much better than the beef ribs, although I do wish the meat was more tender. I guess they just sat under the heat lamp for too long--my fault for coming late. The pork had some good meaty flavor, but some more BBQ sauce would have been nice (to make up for the dryness). Baked beans were very enjoyable, striking a perfect balance between savory and sweet. I've had baked beans at quite a few BBQ joints and I have to say, Burrell's is totally kickass.


Baby-back Ribs with Candied Yams:
These ribs were just fantastic. The meat was tender, flavorful, and fell right off the bone. I don't understand how there can be such a discrepancy between the baby-back ribs and the others. I really don't. My only beef is that the ribs were sitting in a really watery sauce. Monster Munching's Elmo raised a similar complaint. It could have been condensation, though. After all, I did not open the take-out boxes until I arrived home half an hour later. Regardless, the ribs were pretty damn good, though I've had better at Phil's BBQ in San Diego.

Oh yeah. The yams were good too.


To be honest, I don't share the same enthusiasm for Burrells' BBQ Pit as all those journalists who wrote the articles posted on Burrell's wall. The ribs weren't awful, but they weren't great either. I've had better ribs at Chile's, Claim Jumper, Lucille's, Phil's, and a ton of other places I don't remember. Sure the prices are great at Burrell's, but they are the same (roughly) as Phil's. And Phil totally kicks Burrell's ass. While it was fun exploring Santa Ana, (I got lost finding Burrell's...) but I won't be making a second trip.


**EDIT 4/6/08: Guess I'll give this place another shot. I dig Charlie's tastes, so I'm going to trust him on his comment below.



Burrell's BBQ Pit
(714) 547-7441
305 N Hesperian St
Santa Ana, CA 92703

Cafe Blanc

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Close friends know how big of a health nut I am. They know I religiously stick to my weight training and cardio regimens, and they also acknowledge my adhering to a strict diet formulated for muscle growth and tone. But, despite my strong discipline I am helpless when faced by my nemises--pies, cakes, and tarts. As a tribute to the old SAT I Verbal, Kryptonite : Superman :: Desserts : Roger. Desserts will mean the end of me. They cloud my judgment, strike a crushing blow to my health, and always appear at the worst possible times. Unlike Superman though, I just can't resist my Kryptonite. I suppose that kills the analogy, but you get the idea.

Taking advantage of the beautiful coastal weather we've been having recently, I headed down to Newport Beach for an afternoon jog along the coastline. It was a relaxing change of pace compared to my interval sprints on the steep hills of my neighborhood. As long as I was down there, I decided I might as well cruise around the area and take notes on promising looking restaurants. That's how I ended up on 17th Street in a desolate strip mall home to Cafe Blanc.


Cafe Blanc is a Japanese owned dessert shop specializing in Western style cakes and desserts. Unlike their Western counterparts, Japanese pastry chefs do not make heavy, overly sweet desserts. The Asian palate is not fond of foods sweet enough to induce tongue cramps. Thus, it makes perfect sense that Cafe Blanc also offers gelato instead of ice cream. I tried to include the cute young lady behind the counter in this picture, but I guess she's shy. Pastry Chef Harase can be seen peeking from the kitchen.

The selection of cakes and tarts at Cafe Blanc was endless. There was something for everyone's taste: fruits, chocolate, coffee, cheese, etc. I am amazed at how much variety the staff was able to cram into the display (on the left of the gelato counter). To the amusement of the staff, I took a full five minutes to decide what to order. I wanted everything. I regret not being able to take a picture of their desserts for readers to see due to the glare on the glass. If you could see what I was up against, I'm sure you too would stand at the counter speechless and gaze with childlike wonder at Cafe Blanc's offerings.

I ordered three items to eat on the spot. Apparently, if you dine in, each dessert will come with a gelato paired by the staff to compliment the respective dessert's flavor. What a treat! Keep in mind, though, if you order more than one dessert, the staff will bring you the entire order at once. Good for feasting your eyes with, bad for the rapidly melting gelatos. Next time I will specify to have each dessert brought out one by one instead of on a giant rectangular plate. Plates are decorated with chocolate, caramel, or any variety of syrup, by the way. Very pleasing to the eye.


Florence:

The cashier personally recommended this one, claiming it was her favorite. A great choice! The bottom is a very thick moist lemon cake, and sandwiched between the gelatinous raspberry sorbet is some sort of custard/pudding wrapped with whipped cream. The custard/pudding also has a lemony flavor. The staff paired this dessert with a scoop of cappuccino flavored gelato. Though the Florence is aiming to please citrus lovers, the acidity is well controlled and did not cause me to pucker up like a prune. I'd definitely order this baby again. It goes very well with the thick Miroir by giving my palate a quick breather.


The Miroir:

This decadent dessert consists of layers and layers of rich, dark chocolate in various forms. The foundation is a thin teardrop shaped slice of solid chocolate, and above it is a multi-layered treat featuring two types of chocolate mousse cradling the dessert's heart of shaved frozen raspberry juice dipped in chocolate. The delicate outer layer of melted chocolate somehow provides this beauty with enough support for it to stand. A scoop of raspberry gelato is paired with the Miroir, my favorite dessert at Cafe Blanc.


Strawberry Shortcake:


In my opinion, the Japanese make by far the most delicate and exquisite cakes. Cafe Blanc did not disappoint. The cake, however, is not the traditional crispy biscuit. Instead, Cafe Blanc opted for the modern take on strawberry shortcake and simply substituted the biscuit with a soft, moist, spongy cake. I'm usually a stickler when it comes to traditional preparation, but I do make rare exceptions. This would be one of those rare exceptions. A well made Japanese cake is heavenly. Extremely light and airy while still maintaining substance, these cakes are a perfect example of how the Japanese borrow a Western concept and perfect it. I do wish the cake was topped with more strawberries, though. Of course, it would seem appropriate for a strawberry gelato to accompany a strawberry shortcake. I guess the gelato makes up for the lack of berries.


It was impossible to leave without bringing some treats home. I was concerned about the heat affecting my take-out box during the hour long drive home, but the cashier happily informed me that she could prepare a bed of ice in the box for my desserts to sit on. What a gal! I bought three more items: a fig tart, a mandarin orange tart, and a chocolate cake. The chocolate cake is not pictured because I ate it while sitting in traffic.


Fig Tart:


This baby was just amazing. Chef Harase had paired the sweetness of the figs with the saltiness of two small cubes of cheese (type unknown). It was a great tasting contrast. I plucked out the rosemary, though. I think it's only there for decoration. The brown bed the figs sit on is sweet and savory. I'll have to ask Harase what it is next time. I just can't identify the taste.


Mandarin Orange Tart:


Damned good tart. Like the Fig Tart, the crust was nice and crumbly. I'm very happy that the topping was not too sweet and maintained the flavor of a fresh mandarin orange.

I've eaten a lot of desserts in my time, both in restaurants as well as cafes/bakeries, and I have to give it to Cafe Blanc. Its creations definitely rival those of pastry chefs from esteemed restaurants, and are sold at half the price. Despite being an hour long commute from my house, Cafe Blanc is really worth the drive.


Employees at Cafe Blanc were very interested in watching me set up for the photo shoot. I even got a job offer to be their photographer!

El Gallo Giro

Finding good Mexican food in Orange County requires a drive over to the Latin American community down in Santa Ana. It's a totally different world down there. The streets are just awful--cracks and potholes will torture your car's suspension. Deep in Santa Ana, there is not a single gringo face in sight. It is as if you just crossed the Border. Think: Colima's Chinese & Korean strip malls. See: Little Saigon. But if you are willing to come this far, rest assured you will be rewarded.

I found El Gallo Giro packed on a Tuesday evening. Turns out, it is an extremely popular take-out restaurant that also does a brisk business in desserts and pastries. A bright illustrated menu covers pretty much all the standard Mexican fare we are accustomed to. And then some. I settled for a plate of braised beef and a Torta Cubana even though El Gallo's specialty is carnitas.

It is very helpful to have at least a basic understanding of Spanish when coming to El Gallo. The staff does not seem to speak or understand much English, thus forcing customers to speak Spanish. I initially attempted to order and ask questions in English, but that got me nowhere. Needless to say, the cashier calls out order numbers in Spanish, so stay sharp. Drinks are sold at a separate counter, by the way.

The Beast.

This behemoth boasts four kinds of meat (spicy chili-marinaded filet of lean pork leg aka pierna, jamon, sliced headcheese, breaded and subsequently fried beef steak aka Milanesa.), jalapenos, tomatoes, avocado, and a spread of refried pinto beans. All this greasy goodness is sandwiched between two thick sturdy yet surprisingly springy pieces of bread.

Mind you this is a hot sandwich, fresh off the girdle. Each bite is a meat lover's dream. Crispy beef, spicy tender pork, headcheese!, and fresh creamy slices of avocado to top it all off...This manwich makes me as happy as when I watch my baby Alizee perform. Yeah. It's THAT good.

It was so good my dining partner couldn't help but ask for a bite...then another bite, then another, and yet another.

Not shown in this post is the savory, ultra-tender plate of braised meat plus the complementary oh-so-fluffy tortillas. I dug in and cleaned the plate before I realized I brought my camera.

On the way out, I purchased my favorite pan dulce:

The bread was fluffy and springy. Its outer surface was a beautiful golden brown and appropriately crispy. The sugar on top was baked to perfection and not overly sweet. Hints of cinnamon were present, and some bites reminded me of horchata. I personally like my pan dulce extra crispy and thick/chewy, similar to how Las Brisas (R.I.P.) used to serve it. But, these guys make awesome pan as well.


With just one meal, I consumed a day's worth of calories, 2 day's worth of saturated fat, and an entire day's worth of carbs. Was it worth it? Hell yeah.

Royal Khyber

DISCLAIMER: Tonight's post is sloppier than usual. I'm exhausted! A post without pictures is half-assed, so I'll make this brief. I'll make a real post on Royal Khyber in a month or two.

Ever since attending a friend's high school graduation party way back in 2004, I've been a huge fan of Indian and Pakistani cuisine. For many of the guests of that party was memorable because of the hip DJ, dancing, gorgeous high school graduates, and plentiful food & drink. I, on the other hand, remember the party solely because the catered food exposed me to new tastes and smells. Dancing with high school sprites wrapped in tube tops is good wholesome fun, but the food kept me occupied throughout the night.

Never have I let an opportunity to eat Indian food slip by. Recently while shopping and making myself available to the young pretty things at South Coast Plaza, I decided to drop by Royal Khyber for a quick lunch. Mind you, I had breakfast at 8am and it was 12:30pm by the time I made it to the restaurant. Friends familiar with my eating habits know I am a stickler to my 5-to-6-meals-per-day program, a necessity for body builders. I lugged my camera bag into the restaurant but failed to take any pictures of food because I was too gad-dang hungry to remember I had a camera with me.

Royal Khyber's contemporary dining room is luxurious and relaxing. During lunch hours, the main source of lighting is sunlight filtered through tinted windows on the eastern side of the restaurant. This light is very cool (photography term for "has a blue tinge"), but small halogen lights accent each table for warmth. Indian style artwork adorn the walls, capturing scenes of a rustic life in the Indian countryside. With soft Indian music flowing from hidden speakers, the peaceful and romantic ambience is maintained by customers never speaking above a volume reserved for libraries and museums.

All too familiar with the menu, I wasted no time ordering the Lamb Tikka Masala, Chicken Basil Coconut Curry, and for dessert: Kulfi & Gulab Jamun. Hot Naan was complimentary and generously given.

Tikka Masala, a relatively new dish in Indian cuisine, is prepared very well at Royal Khyber. Though not considered authentic, it still utilizes staple Indian ingredients. I ordered it simply because of my love for coconut milk. The orange gravy was very aromatic with the presence of all those herbs, but just as importantly, coconut milk helped to achieve its distinct sweetness. The lamb was very tender and I was able to easily cut the huge pieces into bite-size morsels with a fork. Basil curry lived up to my expectations, satisfying this month's craving for its spices.

Each entree was served with a mildly entertaining salad of bitter greens drizzled with a dressing heavily laced with Indian herbs, which was in my opinion a little too much. Rice also accompanied each plate, but I found dipping naan into the sauces to be more appetizing (and fun). Royal Khyber's naan is skillfully made and not overly fluffy.

I really lack the vocabulary to describe Indian food. No, that doesn't sound quite right. Correction: I really lack the vocabulary to poetically/vividly describe emotions and sensory perceptions. Yep, I am a science major about to get a Bachelor's Degree in Human Biology. Whatever. Moving on to dessert.

Kulfi is essentially "Indian ice cream", and Royal Khyber serves it with crushed pistachios. "Indian ice cream" is what my server called it, but I think that is a stretch. "Frozen cream" might be more suitable because it does not have the malleable property of ice cream. (Yes, I just used a term reserved for describing metals of the Periodic Table to describe ice cream.) Interestingly, Kulfi has a rich creamy taste reminescent of Chinese caramel. Served as two small blocks, I made short work of this dessert.

Gulab Jamun, my favorite of the two, is a popular Northern Indian/Pakistani dessert. These lightly fried balls of dough were brushed with honey and caused my tongue to cramp due to the intense flavor of the dough(lots of milk/cream) and the honey it soaked up. Heavy stuff, but coffee tamed this beast.

Though a bit overpriced and not completely authentic (according to my Indi/Paky pals), Royal Khyber is still a noteworthy restaurant for Indian food because of its beautiful dining room, skillful creations, and fresh ingredients. It's true one could drop by a more casual and authentic Indian restaurant, but the ambiance in Royal Khyber is too much for me to pass up. I'll stay here for a relaxing lunch in plush seats, thanks.

Bluefin

Former chef of the internationally renowned Nobu chain, Chef Abe brings over his mastery to Bluefin. After leaving Nobu to open his own restaurants, Abe developed a distinctive style of sushi to meet the picky and fickle demands of Newport Beach. Chef Abe blends traditional Japanese cuisine with European flavors in a modern restaurant complete with an illuminated sushi bar.

Bluefin's greeter seated my friends and I at the sushi bar, which despite being it being lunchtime, was already lit. The dramatic contrast between the glowing counter and black waterfall behind the sushi chefs was very impressive. Almost equally impressive was their sake selection at the end of the bar. Bluefin carries some real high end sake. As usual, I made a quick scan of the visible slabs of fish at the bar as a preliminary freshness check. I say "preliminary" because it is now a common procedure to expose tuna and red meat to carbon monoxide, which prolongs the appearance of freshness. My concern was partially allayed from what I saw, all that remained was a taste test. Paranoid...I know....but seriously, after you've had Japanese at the places my friends took me to....you'd understand.

After dining at Bluefin, I feel stupid for every doubting this restaurant.

As mentioned before, I came for Chef Abe's lunch tasting menu, or "omakase," which is precisely what I ordered.


The First Course:

Appetizer

1. Prosciutto wrapped honeydew.
2. Shot of roe.
3. Lobster, Octopus, and shrimp ceviche.
4. Marinaded Conch atop of sea salt.

Ceviche is the closest name I can attribute to the refreshing mix of octopus, shrimp, lobster, and cucumber. I call it a ceviche because the seafood is marinaded with lime juice and parsley. All three seafood items were cooked perfectly. They were chewy without being rubbery, and the lime juice had not completely broken down the protein yet (completely broken down = mushy).

The conch was a very interesting treat. An uppity white lady next to me left her's untouched. What a shame. She missed out on a savory delight marinated with soy sauce and just a little bit of star anise. The texture of the flesh was much like a braised tendon of oh let's say a cow. Readers unfamiliar with this texture should try to imagine the flesh as chewy, but at the same time retaining a certain crunchiness.


The Second Course:

Light Salad Accompanied by Maguro, Shiromaguro, and Spanish Mackerel.

I wasn't too enthused about the salad, which contained my favorite bitter greens but also too much cilantro. I had such a fun time picking out cilantro...

The dressing is Japanese themed and made with grated onion, carrot(white), apple, and sesame oil. I also spotted a dash of pesto near the sashimi. I was happy to see that Chef Abe, like all good chefs, does not use a lot of oil in his creations. I don't know how the flavor of sesame was so strong without the use of a lot of sesame oil.

The featured sashimi were some great cuts and most importantly, extremely fresh. My palate confirmed my earlier observation of the tuna's healthy red tone. I was very pleased to notice that none of the slices of fish contained tendons or any connective tissue. It was great!


The Third Course:

Grilled Red Drum Fish and Pureed Potatoes Served with a Rich Lobster Sauce.

Two generous slabs of grilled Red Drum Fish was presented to me as the third course. Coming from a Chinese family, I am far more accustomed to steaming this particular fish and garnishing it with a blend of hot oil, green onions, and a special soy sauce. Chef Abe's Western take on this fish was delicious. The temperature of the grill was controlled very well, evident by the crispy skin and moist interior. Only salt was used to season the fish, which is honestly all it really needed. The lobster sauce was very flavorful but did not interfere or overpower the fish. I also spotted some lobster eggs floating about. Score!


The Fourth Course:

Assorted Nigiri Sushi and Unagi Roll. ~Maguro, Hamachi, Golden Snapper wrapped with Saw Leaf, Shrimp.

No trip to a sushi bar is complete without having nigiri sushi! Chef Abe's technique truly shines in this traditional sushi preparation. Each piece was molded into the perfect shape and dimensions to facilitate dipping and handling. Furthermore, the fish to rice proportion was just right. Sushi connoisseurs are familiar with the fact that Nigiri sushi becomes cumbersome if too much fish is given. As good as Abe's technique was, the texture of the rice felt a bit off. It just wasn't "al dente" or "Q" enough. Texture aside, Bluefin's sushi rice is flavored pretty well, leaning a bit on the sweet side which reflects the Osaka style (that's what Wikipedia says. :P). From the great food that I've been served to far, I'll just assume that the overly soft rice was a fluke.


The Fifth Course:

Tofu Tiramisu with Seasonal Fruit Garnished with Sweet Green Tea Reduction.

Calling this a tiramisu is weird because it's quite a long shot from the traditional Italian dessert. It was a lightly sweetened Japanese style cheesecake with a hint of green tea. Very refreshing. Who knew tofu could be transformed into such a delicate dessert?


Bluefin's tasting menu at lunch is an AMAZING deal, in my opinion. Chump change at $30, given the quality and quantity of the food. Definitely will drop by if I'm around UCI.

Napa Rose

Situated deep inside Disneyland's Grand Californian Hotel, Napa Rose is Disney's best kept secret right after the exclusive Club 33. Its seasonal menu boasts nothing but the finest and freshest Californian ingredients. While enjoying Executive Chef Sutton's skillful contemporary Californian cuisine, a diner can either place himself in the midst of the kitchen action at the Chef's Table or relax with company to a sweeping view of Disney's California Adventure theme park. As beautiful as the night view is, a towering glass display of Napa Rose's extensive wine collection steals the show tempting and teasing diners with the promise of a taste of Heaven.


Upon arrival at Napa Rose, I promptly asked for the Chef's Table and the greeter was more than happy to oblige. A sleek dark marble table complete with a foot rest (it's a really tall table) awaited me. Here, I could watch each of the different kitchen departments perform their craft.

Warm bread was placed on the table the moment I sat down and a menu arrived seconds later with the usual "Would you like Sparkling or Bottled water?" The tap's fine, thanks. After studying the seasonal menu for over a year, I was intimately familiar with the menu. Daydreams of the Seven Sparkling Sins and Chef's Tasting Menu had haunted me for so long...I placed my order before my glass of water even arrived.

Napa Rose serves artisan bread. That's fancy-speak for "Napa Rose bakes its own bread". I'm accustomed to finding no more than two types of bread in a bread basket, but Napa Rose overdid themselves by offering me four. There was a mini-loaf of French bread, four slices of a bread with olives, four slices of its olive-free counterpart, and two towering pieces of crispy flat-bread. In about five minutes I left no evidence of there ever being bread in the basket.

Ahi Tuna tartare topped with tobikko and accompanied by hamachi in a light wasabi sauce.

Both items were made from sushi grade fish and roe. The tartare was mildly spicy and the delightfully crunchy flying fish roe was a nice contrast to the soft tartare. The golden sauce you see tastes faintly like a sweet mustard with a hit of lemon juice. It wasn't very necessary.

After not having tasted hamachi for a good one and a half months, this amuse bouche really picked up my spirits. It was perfect. Kaiseki sushi enthusiasts know what I'm talking about. A good buttery slice of fish can really cheer you up!

Small 1-biters they may be, but these two items did what they were made to do--wake up my taste buds.


My appetizer came with a disclaimer: "Please allow a 15 minute preparation time for this signature starter, as it is made to order!" Behold! The Seven Sparkling Sins:

An Array of Tantalizations Featuring Spicy Lobster, Ahi Tartare, Cured Salmon, California Caviar, Pheasant, Smoked Sturgeon and Truffled Quail Egg.

Allow me to break down its offerings in the order of Pope St. Gregory the Great's mnemonic:
1. Pride - I wasn't expecting much, but to my astonishment, truffled quail eggs > my killer home-made deviled eggs.
2. Greed - A lightly fried potato cake is garnished with a heaping tablespoon of caviar. More...more! I want more!
3. Lust - Cured Salmon lies on top of a generous lump of crab meat. I swear I felt a tingle in my dingle while masticating this smoky piece.
4. Envy - Smoked Sturgeon is stuffed into a crunchy little basket. As I took a bite, the gentleman on my left who joined me at the Table told me he is a regular at Napa Rose. Son of a...he must be rolling in it.
5. Gluttony - Lobster was served in a cute little tortilla cup and topped with red flying fish roe. Lobster used as a chip dip. Need I say more?
6. Anger - A thin slice of pickled Asian cucumber wraps around the Ahi Tartare. This piece, though tasty, I enjoyed the least. I already had a taste of the tartare in my amuse bouche and the pickled cucumber was a tad too sour.
7. Sloth - Pheasant is grounded into a patty and topped with tomato (sauteed with basil). It was as creamy as pate and barely needed chewing. Lazy pushes of the tongue sufficed.

Did I mention this $43 appetizer comes with two of each item? Each bite left me wanting more.

What a tease.


The First Course arrived from literally a few steps away:

Grilled Wild Alaskan Halibut & Calamari in a Yellow Tomato Fume and Summer Basil Oil

And thus my four course Chef's Tasting Menu began. The Halibut was grilled masterfully. I may be mistaken, but halibut is a fish that is very easily overcooked. The green peppercorn encrusted slab of fish on my plate was juicy, springy, and retained most of its original flavor despite the thick peppercorn rub. Grill temperature was perfectly set and controlled, as evident by the slightly crispy outer surface and juicy interior. I expected no less from Napa Rose.

The calamari was a success as well. I really have to give it to Sutton and his team. They sure have timing and technique down for seafood preparation. The calamari was not overly chewy(hard), and the Tomato Fume went perfectly with it. Yes, that yellow liquid bed is the Tomato Fume. I was confused, however, about the addition of Basil Oil, which in my opinion did not contribute anything to the dish other than aesthetics.


The Second Course: Salad

Veal Carpaccio inlaid with Bresaola with Golden Roasted Beats, Wild Arugula Salad and Sherry-Truffle Vinaigrette.

I rarely get girly and emotional when I eat. But there are exceptions. Example: The first time I tried Kobe beef, the first time I tasted foie gras, and...oh what the hell tons of other times. Now I can add one more experience to the list: Veal Carpaccio. I've always loved the tender, unique taste of veal. I've had it braised, grilled, pan seared, you name it. But having it raw? What a decadent way to top off a salad. These thinly sliced pieces of veal were salted much like prosciutto and garnished with a thin line of olive oil.

I've never been a fan of beets, but this salad won me over. These lightly roasted beets were both earthy (meaning it tastes like earth) and sweet (as a result of the roasting, which brings out sugar). I was pleased to find out that the vinaigrette was not at all sour, but rather aromatic. It must have been the sherry. The choice of greens was nice too. I absolutely love arugula.
Bit of a small salad though...


The Third Course: Main Dish

Barbequed Grilled Duck Breast with Cavatelli Pasta tossed Roasted Chanterelles, Roasted Corn and Blad Mission Fig Sauce.

Usually when I have duck, I have them as Chinese preparations: Peking Duck and grilled duck. Needless to say, this was a welcome change. Grilling a duck to medium rare is an extremely tricky affair. There is a very fine line between rare and medium, the margin for error is nearly nonexistent. Too rare and the meat would be too chewy. Too well done, and the meat would be too dry.

Judging from this main course and the previous three, I can see why Napa Rose has won so much acclaim. The skin is crispy, the meat tender, flavorful, and a perfect medium rare. Bravo! The fig sauce complimented the breast by adding more complexity to each bite.

Waiting for me below the duck breast was the most interesting pasta. It was essentially creamed corn tossed with spinach, figs, a bit of pasta, XYZ? cheese, and cute little flavorful mushrooms called Chanterelles. Every taste and texture in this dish was well thought out. Furthermore, seemingly insignificant details such as the texture and consistency of the pasta managed to stand out and declare how perfect they are.

The chef personally came over to me and asked what I thought of this dish. What did I reply? "It's brilliant! I wouldn't change a single thing." It's amazing how well Chef Sutton can mix and match so many ingredients and still come out with a unifying theme. Apparently, this was his new creation. It would be great if it was offered on the regular menu because I'd definitely order it again.


Fourth Course: Dessert

White Nectarine Sorbet--Vanilla Creme Faiche Parfait with Wild Blue Berries and Fresh Nectarines.

The final course of the tasting menu was this delicate dessert topped with shaved ice and prune reduction. Holding up the shaved ice were thin candied nectarine slices. I absolutely loved the multiple layers to this dessert. The sorbet and shaved ice were very refreshing, a good way to end a summer meal. The cake was the thickest and sweetest component, contrasting with the airy fraiche. Light desserts have always been my favorite, and all the various flavors here worked together to bring a smile on my face.


Just as I was about to give a nod to summon for the check, the Chef dropped by again for a. He mentioned an earlier conversation we had as I was eating the Seven Sparkling Sins, and I was quite surprised that he remembered what I had said about my ideal dining experience--"I would much rather try a few bites here and there of several dishes instead of having just a single normal sized course."

He asked, "Do you like coffee and chocolate?"

"No. I LOVE coffee and chocolate!"

"I have just the thing for you," he replied, grinning ear to ear.

Wow.

This dessert was a two-parter. On the left I have a chocolate and cappuccino souffle decorated with a dark chocolate rose and rolled in creamy white chocolate flakes. On the right is a cup of what is essentially espresso pudding adorned with their own condensed milk. Both were very thick and masterfully crafted. A chocolate and coffee sledgehammer slammed onto my taste buds with each bite. Such concentrated flavor! Hot damn, what a finisher.


I held extremely high expectations coming to Napa Rose, but Chef Sutton and his staff completely shattered them and awed me with their artistry. In their hands, food and service is elevated to an art. I've been to many fine restaurants before starting this blog, but never have I met such efficient, courteous and friendly staff. They are willing to do anything to make sure you have a dining experience nothing short of perfect. Though I could not use his services because I was the designated driver for my party of one, the Sommelier still dropped by to further my knowledge in wine. To top it off, Napa Rose was more than willing to give me one of its menus. At other establishments the staff usually briefly hesitates or politely declines, though I don't see what the big deal is with giving away a menu.

Never have I experienced such personalized service and attentiveness at a restaurant. It's the little things people don't usually notice that elevates the service at Napa Rose above most restaurants. For someone as young as I am (finishing up college as of this post), dining solo at establishments with more mature and affluent clientele has in the past rendered me a victim of discrimination as well as sub-par service and attitude. But, here at Napa Rose, I was taken seriously and treated with courtesy and with respect. I hold the highest regard and deepest gratitude for Chef Sutton and his staff for providing me with such an amazing dining experience.