REPOSTING: In Honor of Jose Andres - Cafe Atlantico!

CAFÉ ATLANTICO & Molecular Gastronomy!

Molecular Gastronomy: “ the application or study of scientific principles and practices in cooking and food preparation; a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking…”.

So…how often does one order absolutely everything off the left side of a menu? Call it a first for my dining party when we enjoyed a fabulous meal at Café Atlantico in Washington, D.C. As if that was not enough, we also ordered one entrée, all five sweet treats off the dessert menu, a magnum of wine, another bottle of wine and each enjoyed a special aged rum aperitif! We were a gaggle of gluttonous fools taking pleasure in everything that passed our lips!

In October hubby and I along with dear friends from Los Angeles, Peter & Joan, had a delightful dining experience at the haute Nuevo Latino style cuisine of Café Atlantico in Washington, D.C. Located in the Penn Quarter neighborhood, Café Atlantico is a hip three story restaurant and home to world famous chef Jose Andre’s “minibar by Jose Andres" where small plates of indescribable goodness are served. To get a coveted restaurant reservation for minibar one must set their alarm clock to phone 30 days in advance at 10:00 a.m. east coast time. Well, on a rare occasion, hubby over-slept and we missed our reservation opportunity but ended up in the main restaurant at Café Atlantico instead.
Jose Andres is an executive chef, restaurateur, business man, father, husband, food scientist and a master of molecular gastronomy with hands on experience in world famous kitchens (protege to Ferran Adria of world famous El Bulli in Spain and various Michelin star restaurants) since the age of fifteen. In addition to overseeing seven restaurants offering “avant-garde and classic Spanish cooking” he also teaches a course on culinary physics at Harvard University and has been the recipient of many culinary awards as well as a semi-finalist for the prestigious James Beard Foundation award for outstanding chefs.

Never have I walked into a restaurant and ordered everything on the appetizer menu - 14 items…along with an entrée, every dessert (5 total) and copious wine and liquor (does this make me a lush?). My dining team decided the only way to truly experience Jose Andres in all his culinary glory was to “taste” everything on his appetizer menu, and then some.

Oy vay…where to begin?! How about with the Fried Oysters and Uni or the Dominican Conch Fritters or Shrimp & Grapefruit w/Chayote Spaghetti? For starters the Tuna Ceviche was spectacular. Small cubes of tender sashimi grade tuna folded into creamy coconut milk and topped with firm, ripe avocado slices was visually appealing and very refreshing. I was surprised to see my hubby eat his portion since he does not care too much for coconut milk…need I say more?

The Foie Gras Soup blended with wild mushrooms and poured table side was a first for me. Not that I have never dined on foie gras in the past just never served as a warm, rich, creamy soup…OMG! A chilled carrot soup with passion fruit and fresh herbs was served along side the warm soup and it was a cool accompaniment.

Once our server realized our passion and excitement for anything epicurean she alerted the famous minibar and the wonderful staff continued to send over several samples (little taste “gifts”) of their molecular gastronomic creations. Most praiseworthy was the ultra thin Cheese Empanadas. Gladly breaking the rule of polite society, I promptly shoved the small wafer thin morsel in my pie whole and was immediately pleased with the flavor sensation – a rich cheese taste emanated through the ultra thin empanada and disappeared instantly on my tongue. Enjoyably the cheesy aftertaste lingered in my mouth for several seconds. WOW!

There were many other items worth mention such as the Grilled Octopus and Watermelon Salad but I will leave you with a description of out main entrée. Cobia is a dense white fish which was thickly sliced and plated in overlapping layers sashimi style and floated in a broth of chicken jus! Who in their right mind puts fish chunks and chicken jus together? Creative Jose Andres does…and he does a mighty fine job of it too! The accoutrements of summer melon, fresh lime, passion fruit and green almonds plated with the fish were unimaginable combinations but truly glorious eaten as one.

Although Café Atlantico is known for their molecular artistic cocktails such as the Magic Mojito and Old Man and the Sea we selected from their extensive yet reasonable wine list a magnum of red and bottle of white wine and topped it all off with a special aged rum suggested by the sommelier to accompany our rum infused dessert. As for all the desserts we ordered I do not recall what they were (I was slightly inebriated) but I do recall they were utterly fabulous!

I have had the benefit and joy of experiencing many world class restaurants in my life (Joel Robuchon, Taillevent, Louix XV, etc.) but my conclusion is Jose Andres’ Café Atlantico is outstanding in its own right with their many combinations of ingredients and use of molecular gastronomy in melding flavors extracted through a scientific approach! I look forward to one day dining at the six other restaurants Andreas owns and operates and I am certain I will experience a bon vivant’s delight all over again!

Cheers!

Great $Price$ Point
Vast Wine Selection; Wine & Beer
Closed Mondays Lunch & Dinner

SAPPHIRE LAGUNA

Well known to locals as the old Pottery Shack building in charming Laguna Beach is “Sapphire Laguna” restaurant. Executive Chef Azmin Ghahreman (formerly of the St. Regis and Four Seasons) has been offering cosmopolitan dishes since 2007. Sapphire’s indoor/outdoor dining areas - enchanting outdoor fire pit, warm dining room ambiance, global cuisine and Chef inspired signature cocktails lure loyal locals and tourist alike.

When Chef Azmin is not overseeing kitchen prep and creating new menu items, he chivalrously spends time helping the children of our community by creating alternative healthy, low-fat meals for our local school cafeteria lunches. Kudos to Chef Azmin for his commitment and energy serving the progenies of Laguna Beach and surrounding areas!

I have dined at Sapphire on a handful of occasions for lunch and dinner sampling many different dishes and my favorite on the menu is the “Hawaiian Style Steamed Barramundi”. Barramundi is a dense Hawaiian fish and my fillet was moist-tender and melted in my mouth. The fish was served with a mixture of fresh ginger, shitake mushrooms, cilantro, green onions and shoyu – soy based sauce and was very well prepared.

A big hit on the menu are the “Home-Fried Potato Chips” which are lightly sprinkled with sage-rosemary sea salt and for a mere $4.75 should be ordered by every potato chip aficionado before every meal - they are pure potato chip perfection! There is nothing better than fresh and warm, thinly sliced potato chips!

My last dining experience at Sapphire invoked the global cuisine gods who bestowed upon me the desire to order “outside of the box” for a Laguna Beach restaurant. From the Global Cuisine menu I ordered three items to see for myself what this “global cuisine” fuss was all about. With seven different small plates to choose from, I decided on the “Tak-Koji Tacos”, “Shrimp and Andouille Sausage Skewers” and the “San Francisco Rickshaw Pork and Shrimp Dumplings”.

The Skewers were so-so with the shrimp in need of a little more gusto and the Pork and Shrimp Dumplings were pretty average with subtle flavor (guys, periodically I drive to Little Saigon in Westminster for some serious authentic Chinese and Vietnamese cuisine where dumplings are perfected hence, a tough standard to live up to). Alas, I did click my heels with joy when I tasted the Korean style Tak-Koji Tacos with tender grilled chicken meat that had been marinating in a spiced marinade sauce and served with freshly chopped cilantro and a lime sour cream. The accompanying Crunchy Sesame Slaw was slightly sweet and refreshing creating a nice balance with the savory spiced chicken in my tacos.

During one afternoon repast my dining partner and I shared the “Lunch Box” which offers a handful of “surprise” samplings. For the most part everything I tasted was good with a couple of minor exceptions. The “Southern Fried Chicken Salad” left no noticeable impression on my taste buds with an over-dressing of Buttermilk Ranch making a very soggy salad. Although, the "Crazy Cobb Salad" with fresh seafood and smoked pork was crisp and yummy! We also concurred that the “Thai Chicken Lettuce Wraps” were rather “dull” but we thoroughly enjoyed the “Sesame Crusted Ahi Salad” with lightly seared Ahi and Enoki mushrooms and we agreed that the “Sautéed Jumbo Shrimp in Rosemary-Garlic Milk” was delicious ultimately leaving us totally satiated!

Chef Azmin does a wonderful job of offering many international dishes such as the “Greek Octopus Salad”, “Hong Kong Style Salt/Pepper Shrimp” and “Tiradito of Kampachi” to mention a few. Although I have yet to taste the various items on the menu, I am sure I will find more than one of them to satisfy my finicky palate.

Sapphire has a well stocked bar for those who just want to hang out, order a couple of small plates and whet their whistle. I have savored a couple of the chef inspired “Signature Cocktails” and the “Lychee Martini” with lychee puree was delightful. My dining partner ordered the “Pure Passion Martini” which was dressed with a cayenne sugared rim and mixed up with fresh passion fruit puree and vanilla vodka. One sip told me I should stick to my “lighter” Lychee Martini since her cocktail was a bit thick and sweet for my taste buds. I was informed by Chris the bartender that the “Adult Lemonade”, a refreshing libation made up of homemade lemonade, vodka and St. Germaine was also available for those desiring a lighter specialty tipple.

In addition to a full bar Sapphire has approximately 900 bottles of wine, 37 wines by the glass (rather impressive) and the gourmet food shop “Sapphire Pantry” which is conveniently located next door! In addition to a varied cheese and wine selection, the Pantry offers various “to go” items including sweet and savory for your beach picnic needs. During one trip to the Pantry I was thrilled to find “Boquerones” (Spanish white anchovies) in stock…these tender marinated plump white anchovies are pretty difficult to find and I am happy to know I can purchase them within a ten minute drive from my home!

Cheers!


Open Daily for Lunch and Dinner
Sunday for Brunch
Reservations recommended on a beautiful Laguna day!
Good $Price$ Point

MY BIRTHDAY BLOG PART II - THE FINALE!

In 2001, Charles Schultz (creator of Charlie Brown) decided to bring into existence the beautiful Mayacama Resort in Sonoma County. Where the Alexander, Dry Creek and Russian River Valleys all come together and minutes from lovely Healdsburg, Mayacama is snuggled within 675 acres of natural forested beauty with such amenities as a Jack Nicklaus golf course, European spa, state of the art fitness center, underground grotto for the members only wine cellars (members by ‘invitation only’), swimming pool, tennis courts, secret hiking trails and private chefs. It has come to be known as the “Vintner’s Resort” as its membership includes some of Napa and Sonoma Counties most renown wine makers.

Through the years I had heard many wonderful things about this enchanted retreat therefore I was truly looking forward to my maiden voyage in order to experience the resort and all its glory first hand. Due to my hubby’s sweet connections, we were able to enjoy a private casita at Mayacama which was our home base for the next several days, and not a bad spot at all.

The drive from San Francisco to Mayacama is only about 60 miles. We arrived late morning, checked into our Tuscan style casita and after unpacking, my spousal unit left to make his morning golf tee time. I sat outside on the dining patio with beautiful views and enjoyed a solo light lunch which involved a fancy martini from the Mayacama bar. Besides, how does one prepare for a tranquil afternoon of spa beauty treatments without enjoying a cocktail prior to embarking on a tough schedule of massage, exfoliating body scrub and European facial?
On our first night we drove to Healdsburg to dine at “Barndiva” joining our dear friends from Sebastopol. Barndiva is a family operated business with Chef Ryan Fancher (formerly of Thomas Kellar restaurants) in the kitchen serving up organic, sustainable food…support your local organic farmers! I always enjoy dining with more than one person since we are able to order various items and we end up sharing each dish with one another.

We began with the “Haricots Verts Tempura” - the crispy Healdsburg string beans (local) were fried nice and crispy accompanied by a creamy Thai Basil Aioli and served with tiny basil leaves on a wooden cheese board. Such a pretty presentation of fancy green beans too! I followed with the “Compressed Watermelon Salad” which consisted of one of my favorite veggies - heirloom beets. Crystalized ginger, freshly picked Purslane (another local field green) and Lemon Verbena made up this salad arrangement which was refreshingly, delicious and very pleasing to the eye.

My main course was the “Chicken & Dumplings”, a fricassee of young chicken with gnocchi (potato dumplings), fresh corn, fava beans and some bacon. Although this entre was very tasty, I would have liked more fava beans in the dish as I am also a huge fan of fava beans. Alas, hubby never lets me down with his private wine selection and on this particular evening we sipped a 2006 Kistler Pinot and a 1996 Pahlmeyer Red Table Wine.

The piece de resistance this evening was a special luscious dessert from talented pastry chef Tracy Mattson (formerly of Cyrus). Fresh, large, succulent mission figs were bruleed (caramelized with a dusting of sugar) and placed over a crème Anglaise, balsamic drizzle and crunchy, chocolate ganache nibs sprinkled on top. I am not a big fan of sweets but this dessert was great. Thursday afternoon we took a ten minute drive to Healdsburg for a leisurely lunch in the warm sun at a local brewery. Healdsburg is a quaint country town with many small boutiques, what seems like a wine store on every corner and very good restaurants! We made a pit stop in “The Wine Shop” a local wine boutique and wine bar owned by Aaron Tomforde and his family. Aaron, a former Navy deep sea diver and submarine rescue dude (and artist), currently runs his family’s wine store business. He is a wonderful host as he was very helpful and patient with us in determining which local wines we should try and why we should consider buying them. Need-less-to-say, we walked out with a case of local wine - thank you Aaron for the education on local wineries and their products.

“SCOPA” is a very small, fabulous Italian restaurant in Healdsburg with indoor and outdoor seating. I am sorry that I did not take notes or photos of my various taste treats to write a small review but that night we dined with a local couple whom I had just met for the first time and I did not want to be rude with my camera flashing and note taking. If you ever get a chance, dining at SCOPA should be on your list of dining experiences!

I am unable to share very much information about the chef other than as of 2008 the owner/chef was Ari Rosen (who spent some time honing his culinary skills in Tuscany) and I will tell you it is the best Italian restaurant I have ever dined at…outside of Italy, of course! One of the many courses I had was “Nonna’s Tomatoe-braised Chicken” with sautéed greens and toasted polenta. The chicken, served in small, black iron cassolet pan, was tender and moist and the polenta toasty on the outside and rich and creamy on the inside. It was delicious!

As I recently perused SCOPA’s menu, I noticed many other fascinating items. How about the “Trippa Napolitana”, tomato braised tripe with pecorino cheese, chili and mint? Or, the “Sardines ‘In Saor’ which are Venetian style sardines that have been marinated with currants, pine nuts, onions and vinegar? I am willing to make the more than seven hour drive just to dine at SCOPA so that I can experience items I missed on my maiden voyage.

I was glad I burned so many calories with my workout and glorious morning hike because hubby and I had lunch reservations at Charlie Palmer’s Dry Creek Kitchen in Healdsburg. I like the atmosphere of this restaurant with its huge sliding glass doors that open up to outdoor patio seating. My hubby and I both ordered the pre-fixed lunch menu which totaled $32 for three courses and wine pairings. A very reasonable price for some very good food and nice glasses of wine! Without going into any detail I will say this lunch spot was a very good choice with the usual seasonal produce and herbs, local ingredients and exclusive Sonoma district bottlings of tasty and reasonably priced wines. As a connoisseur of fine food and wine it is my sincere belief that at least once a year I need to venture out for an outstanding and memorable meal. Well, my hubby and I did just that for my ultimate birthday dinner celebration. We thoughtfully choose “Cyrus”. I feel strongly in stating that Cyrus is one of the finest restaurants in the world. Yep…I said, “in the world”!

Nick Peyton (Masa & Gary Danko) and partner/chef, Douglas Keane have created a culinary masterpiece with the beautiful building and façade of Cyrus, the indoor ambience and fantastic world class gastronomy! Chef Keane and staff have been awarded two stars from the prestigious Michelin Guide, a James Beard Award (Pacific) and numerous awards from Gourmet Magazine, Esquire and the Zagat Guide to mention a few.

The fist time I dined at Cyrus, I was fortunate to experience the Grand Caviar and Champagne cart since how could one say “no” as the fancy cart is rolled alongside your dining table with at least six bottles of superb champagne and a handful of delectable caviar to choose from. On this special occasion hubby and I did say “no” to the caviar but we did say “yes” to the huge (brain size), aromatic black truffle flown in from Australia. For a reasonable fee (2 grams for $18) the black truffle was generously shaved and added to any of your dishes - we elected to add it to our chicken dish. With a tasting menu of eight courses (which did not include the canapés, amuse bouche and mignardises), needless to say, you won’t go hungry. I will not inundate you with all of the fine haute cuisine which satiated my palate during this awesome repast but I will explain a couple that left a deep impression on my gluttonous soul. Several nice slices of fresh black truffle could be seen peeking through the transparent crispy skin of my “Poussin with Potato Moussseline and Haricot Verts and Fine Herbes”. I could not have served up a finer tasting poussin in the comfort and security of my own kitchen! The “Soft Shell Crab with Rice Noodles and Pickled Green Papaya-Coconut Milk Froth” was pure excellence. I am a sucker for coconut milk and Chef Douglas worked magic with the tropical flavors of the coconut milk and papaya. The crab was delicious, very crispy on the outside yet tender and moist inside (and believe me when I say that these thin crabs are very easy to ruin by over cooking) and they were perfect!

Our tasting menu included three desserts and the dessert concoction I was most impressed with was the sweet and savory “Passion Fruit Gelato with Miso Custard and Sesame Sable” served with a chilled peach soup and extra virgin olive oil (EVOO) drizzle. Guys, it was a very interesting combination of sweet and savory creating an amazing taste.

Part of me is grateful that my birthday is once a year since the 10 day road trip eating and drinking my way through Northern California and the Sonoma wine region “forced” me to gain several fatties (which I have yet to drop!). As of this very moment I am back to the reality of my daily existence thinking about my client’s next workout program, who will receive a much needed Reiki treatment from me this week and what simple meal I will make for dinner.

Until next year…Cheers!

My Birthday Blog - Part I

I’m taking it upon myself to force just a little bit of my personal life upon my loyal followers out in blog land. After all, one can only experience so many good restaurants, write about them and expect everyone to stay interested. Therefore, I decided to throw a little coal on the embers to keep the flames red-hot and my readers somewhat interested…I hope it works. Please enjoy!

My birthday was in July but during the week of that glorious day, my family and I journeyed to Lake Tahoe for a family wedding and reunion. Hubby and I decided since we were driving (I just love long drives: naps, reading, introspection, Reiki self-treatments, more reading and naps!) why not make a long road trip out of it, wining and dining along the way.

With much fore-thought and planning the 10 day trip was in the bag with hotel and dinner reservations, day spa appointments, tee-times, trails to be hiked, etc. We were leaving the beauty of “So Lag” (South Laguna) to drive to a different type of beauty only to discover later that my soul deeply longed for this particular trip.

On Thursday, July 15th my spouse and I arrived at the lovely Ritz Carlton Resort at Northstar in Lake Tahoe where we met up with our three adult children (“adult children”, is that an oxy-moron?). After morning hikes on the Ritz Carlton hiking trail (I LOVE hiking) which led to a view of the very pretty Sawmill Creek Lake, workouts in the well-equipped fitness room, good food, and hot, lazy days by the pool with pool side cocktail service (my kids and their cousins managed to buy out Ritz Carlton’s supply of some tasty concoction of ice tea flavored vodka!!) it was time to switch gears and head out to the next destination on the agenda…misty and cool San Francisco, aka “Bagdad by the Bay.” With all the fabulous dining establishments in the city, it made sense to stop in the quaint little town of sweltering Auburn for a fresh country home-style lunch and an ice cold brew before venturing out to the big city.

We arrived in San Francisco in the early afternoon and checked into Joie de Vivre’s very boutiquey, “Hotel Drisco”. Located in the Pacific Heights residential area and built in 1903, the hotel lives up to its standard of excellence with luxurious personal service, a fancy breakfast buffet and extremely comfortable goose down beds. For the fitness enthusiasts (remember guys, I am a ‘fitness enthusiast’ whose always on the lookout for an out of town exercise session), the hotel is within walking distance of Golden Gate Park. Should you decide to do a challenging stair workout walk or jog over to the Lyon Street steps (Lyon and Broadway streets). The start of the training steps is a couple of blocks from the hotel which allows time for a nice warm up and an opportunity to trek right past Diane Feinstein’s grand pad…worth seeing with its lovely garden sculpture!

One of my favorite restaurants in the City is “The Slanted Door” at the famous Ferry Building. Although most locals consider this spot very “touristy” each time I travel to the city, it is imperative that I get my feast fix of The Slanted Door’s wonderful, low-fat and fresh cuisine of Vietnamese and Asian fusion. On this particular trip, I did not hesitate to stuff my face for fear of not returning soon enough for my next fix! I indulged myself with “Wild California Uni” (sea urchin) with avocado mousse and black tobiko caviar. It melted in my mouth with a familiar sweet ocean flavor. The “Caramelized Tiger Prawns” were caramelized, plump and cooked moist to perfection making them along with the accompanying garlic slivers and onions slices naturally sweet and juicy. I had many more courses during that satiating meal…way too many to mention at this time but did enjoy my ‘fix.”

The highlight for dinner my first night in the city was “Flour & Water” a very small Italian restaurant nestled in the heart of the Mission District with Chef Thomas McNaughton specializing in local, seasonal foods. Chef Thomas (trained at CIA at Hyde Park in New York and in European kitchens) creates such taste treats as the famous “Thin Crust Neopolitan Pizza” (cooked for a couple of minutes in an imported Italian Valoriani oven at 800 degrees farenheit), house made pastas and “Salumi” – house cured and smoked meats. My dining group of four shared many items from the very interesting menu and each was equally fabulous! One fact I must mention - the Italian whole grain “Farro Radiatore” with anise braised pork cheek and fennel pollen was utterly marvelous. The farro was nutty and al dente and the pork cheeks moist and fork tender. Although, the reastaurant sets half the seats aside for walk-ins, you would be very wise to make a dinner reservation at Flour and Water since without one you, like Steve Jobs, would be turned away at the door like a sad pooch with his tail between his legs!

After sleeping in late and a day trekking around the city, I eagerly anticipated my maiden voyage to “Spruce” in Presidio Heights. Informally trained chef, Mark Sullivan, rocks with his contemporary American cuisine of organic produce, line caught fish and naturally raised beef. Spruce is the place to hang for those who want to see and be seen….hip and trendy. The large glass wine locker behind the bar, brilliant Baccarat Crystal chandeliers and overstuffed faux ostrich benches with chocolate mohair walls are all pretty damn impressive and a site for sore eyes.
This special birthday repast was celebrated with four dear friends, allowing us to order plenty of lovely dishes for communal sharing. A starter course was “Seared and Preserved Foie Gras” atop fresh strawberry chunks, pink peppercorns in a strawberry broth. Chef and staff did a great job of pan searing my foie gras perfectly since even the slightest overcooking would have ruined this dish. I was fortunate to enjoy this first course with a Chateau Roumieu La Coste Sauterne. Guys, foie gras without sauterne is like the desert without rain…unbearable and just plain painful!

My main course was “Honey Lacquered Duck Breast” on a bed of spicy fresh arugula with cinnamon spiced foie gras and poached apricot halfs. This dish may have been one of the best duck breast courses I have ever tasted! I have had duck liver served with sautéed apples or peaches but never fresh apricots and they were a pleasant fresh fruit alternative. Given an opportunity hubby brings wine from his cellar and on this particular night we were fortunate to imbibe a 1999 Kistler Chardonnay and a 1995 Araujo Eisele Vineyards Syrah. Both wines would have smacked a crisp smile on Bacchus’s chubby face. They were wonderfully delightful. I finalized my meal with a sampling of the four desserts our table ordered and I will not list all of them but allow me to inform you that Spruce’s beignets would rival those of New Orleans any day. Steamy hot and sprinkled with sugar, served alongside a chocolate sauce and cream anglaise, they are sinfully yummy!

After two days and two nights of gourmet gluttony I should be ashamed to divulge that before departing the city hubby dragged me out to “Bi-Rite Creamery & Bakeshop” in the Castro district for the “best ice cream in all San Francisco”. The ice cream is handcrafted in small batches using local, organic and sustainable ingredients and I must admit it is pure decadence. For my sweet tooth (and I hardly ever indulge in sweets) I choose “Honey Lavender”, “Balsamic Strawberry” and “Chocolate/Coconut Vegan” (made with creamy coconut milk). All of the above flavors and the consistency of my frozen taste treats were worth every calorie and fat gram they embedded in my thighs…bring it on baby, bring it on!

Stay tuned for Part II of my Birthday Blog Journal which will take you to the serene Santa Rosa foothills and Healdsburg- soon to follow.

Cheers!

HIDE-E-HO EVERYONE!

I am currently working on my next blog review...mine. YIKES!!! My birthday travel journal blog. It will include trips, eating and drinking and just a tab bit about my private life.

Please stay tuned!!!

Cheers!

Patty Pinto

"ERIN Go BRAGH!" - PATSY'S IRISH PUB

With a plethora of pubs to choose from in the O.C., in my most humble of opinions, “Patsy’s Irish Pub” in Laguna Niguel is the grooviest of them all. If you are wondering why I feel this way (after all, it is my blog, haha!)…two of the many reasons are the pub’s great atmosphere and very good food. With two full bars, energetic and accommodating bartenders and waitresses, small dance floor, a handful of flat screen televisions (for the sports enthusiasts) and karaoke seven nights a week, this pub is most definitely my favorite!

As a young lassie, Patsy’s Irish Pub namesake, Patsy Donahue Wagoner, dreamt of opening up a seafood/oyster house restaurant. Patsy’s is no longer a seafood restaurant but I can guarantee you it is one of the best pubs (if not “the best”) in the O.C. – some of you foodies out in blog land agree with this little fact since several months ago a handful of you voted Patsy’s #1 on my “best pub in the O.C.” poll.

Do not let Patsy’s gentle demur and petite stature fool you….she may be one of the toughest Irish gals you will ever meet. A successful business owner of a fine china and crystal shop and a single mother of three young children, Patsy left Philadelphia, Pennsylvania and drove out west to settle in Laguna Niguel, California to begin a new life. Well folks, I will say Patsy has succeeded in attaining her goal of making this Irish pub (and sister pub in the city of Mission Viejo) a great neighborhood watering hole.

Most folks go to the local pub for a pint and the social aspect of catching up on the local area news (think of the former T.V. show “Cheers”) and may not give a hoot about the food the pub has to offer. If your taste buds crave that old fashioned recipe of “Corned Beef and Cabbage” you will not be disappointed when your dinner arrives. The plate is full of an over abundance of very lean corned beef and large chunks of buttery cabbage which is cooked to firm perfection yet still slightly crispy.

Although I have yet to taste it, the “Philly Cheese Steak” is a local favorite. I did have the pleasure of eating the “Deviled Crab Cakes” - huge, moist and freshly, delicious, they are made with a “secret spice” which gives them a devilishly yummy flavor. The “Clam Chowder”, a rich creamy soup with tons of clams and veggies, is also very good. I savored pleasant flavors of clams and not flour – which one tastes in most restaurant chowder.

The “Corned Beef Tacos” come three to a plate with chunks of lean corned beef, fresh salsa and a creamy horseradish sauce. A must for oyster lovers is the “Devils on Horseback”, sautéed fat oysters in zesty garlic, wine sauce topped with bacon….WOW! In addition to other traditional Irish fare, Patsy’s offers eleven different sandwiches, several very fresh salads, three types of burgers, and many “seafood delicacies” and appetizers. There are also a couple of home style desserts on the menu.

"Wexford" are battered french fried fresh green beans and they are succulantly amazing! The beans arrive at your table crispy fried and sizzling hot with a yummy, thick dipping sauce. I found them to be rather addicting. The "Bangers and Mash" with peppered caramelized onions and cabbage are worthy of a Gaelic Bardic Poet!

Two completely stocked bars with plenty of bar stools for lounging and a nice selection of beers from Smithwicks, Guinness and domestic brews would please any finicky pub officianado. Red and white wine are also available for the non-beer drinker. During my last visit I enjoyed a “Snake Bite” which is a libation consisting of one-half pear cider and one-half Guinness. It was a nice balance of sweet and savory on my tongue and went down my throat easily in a rich and creamy gulp. This cocktail looks like a cocktail for chicks but it was very flavorful and worthy of any Champion comfortable with his male prowess!

“Erin go Bragh”…Up With Ireland!

Cheers!


Open Daily for Lunch and Dinner
Karaoke Nightly and Great $Price Point$
Happy Hour Specials (Monday – Friday) from 3 – 6:00 p.m.
Early Bird Specials Daily from 4 – 7:00 p.m.

THE PRIDE OF LAGUNA - "TABU GRILL"

Fellow foodies out in blog land, I have unanimously decided that “Tabu Grill” in Laguna Beach is arguably one of the best restaurants in Orange County…if not in all of California! Yes, my friends, you heard it here! I am well aware that this statement is a matter of opinion but the well-recognized Zagat national restaurant rating guide has given Tabu Grill a rating of 29 out of 30 two years in a row (the highest rating was given to star Thomas Kellar’s French Laundry in the beautiful Napa Valley). Located on the hillside of Pacific Coast Highway in South Laguna Beach (near the Nyes Place intersection), Managing Partner and Laguna Beach resident Nancy Wilhelm oversees all the magic that is Tabu Grill. Nancy has guided the restaurant into utter success for the last six years and brings over 30 years of restaurant experience to Laguna Beach having assisted in putting Sorrento Grill (formerly Cucina) of Laguna Beach on the map. Along with the Executive Chef of Tabu, Kevin Jerrold-Jones, she is a breath of fresh air in a town where restaurants can easily become stifled due to lack of creativity, imagination and the sluggish economy. Laguna Beach is very lucky to have Nancy and Tabu Grill to tantalize our taste buds!

Upon entering Tabu Grill, with its Pacific Rim theme, I instantly felt a sense or warmth and coziness. The restaurant’s interior color hues of royal blue and dark green painted walls and the golden glow of the soft lighting created a cozy mood beckoning me to sit, rest and enjoy what was to come. The sexy lit umbrellas which hang upside down from the ceiling along with a lovely painting of a Polynesian goddess made me think of the tropics on a toasty summer evening. As quickly as I entered the restaurant I was at ease and ready to enjoy a lovely repast.

If you are interested in meeting new people and observing the kitchen staff perform their magic then request or reserve a seat at the counter. It is also a great way to chat up Chef Kevin or his staff asking them any questions you may have regarding your meal. Heck, you may even walk away with a few culinary tricks you can use in your own kitchen!

At the helm and doing a wonderful job of navigating Tabu Grill through the tumultuous rough waters of these economic times is Executive Chef Kevin Jerrold-Jones whose knowledge and experience range from the St. Regis to the Montage Resort in Laguna Beach. While most restaurants are struggling to attract and keep loyal customers, Chef Kevin does not seem to tussle with keeping his customer base due to his create innovative dishes and use of fresh ingredients which are always seasonal.

In my most humble of opinions the best dish on the menu is the 16 oz. “Angus Bone in Rib Eye Steak” plated on a bed of “Forbidden Rice Risotto”. A sexy concoction of firm yet creamy Black Bali Thai Rice (while dry, the rice is black in color but when moisture is added it cooks to a deep beautiful purple color), exotic mushrooms, caramelized onions and a creamy sauce, this entree had me begging for more (I am a glutton for a delicious grain dish). The steak was seasoned very well and cooked to perfection for my picky palate.

Seriously fellow foodies, it is extremely difficult for me to decide on a favorite dish at Tabu Grill since I find them all to be rather delectable. The seasonal soup of the day was the “Corn and Lobster Bisque” and it was better than good, it was great! The consistency was a velvety cream base that included smokey flavored lobster chunks, crisp sweet corn, tiny diced ham hock and purple potatoes. My mother-in-law with her sophisticated palate (she cooked for James Beard and Julia Child in her day) said the bisque was “ambrosia”…and yes, I must agree with her whole-heartedly.

Although I felt there were too many different flavors going on in my palate, the “Ahi” was interesting but very tasty. A compilation of Dungeness crab, avocado and stir-fried veggies is served atop a mound of sticky rice. What makes this dish very different is that the accoutrement's are little balls of “frozen dipping sauces” in the flavors of Soy Sorbet, Wasabi Frozen Yogurt and Pickled Ginger Ice Cream. I must admit that eating the Ahi with the frozen sauces created an interesting explosion in my mouth! I will definitely try this entree again upon my return to Tabu.

A light and refreshing starter is the “Tabu Style Yellow fin Poke”. The Poke was yummy and delicate with fresh diced mango, small chunks of avocado, mint and soy ginger essence. Although I have yet to savor it, the “Three Cheese Macaroni” is a favorite among diners along with Tabu Grill’s signature “Caesar’s Salad”.

Chef Kevin has just changed his menu to the new summer menu and one particular dish that perked up my senses was the “Colorado Double Lamb Chop” with oven dried strawberries and a champagne strawberry-mint gastrique. I have yet to try this dish but it sounds amazing with a combination of complex flavors and based on the many dishes I have had at Tabu Grill, this entree will be amazing I am sure!
To celebrated their 60th wedding anniversary (after all these years of matrimony they still like each other!) hubby and I took my in-laws to Tabu Grill. My spousal unit dug into his wine cellar and we all shared a 1999 Kistler Chardonnay and a 1982 Chateau Mouton Rothschild….they were absolutely exquisite on my taste buds (enough boasting)! In any case, Gretchen Andrews is Wine Director at Tabu Grill and I was pretty impressed with her nice variety of wines from many different countries (from Italy, Spain, France to the Russian River and Napa Valley in California). There is also a multitude of wines available by the glass including split bottles as well as various beer and ales.

I was assured by Nancy that Tabu Grill accommodates vegans and vegetarians alike with fresh made to order dishes. And, for those who are looking for great food at a great price from Sunday to Wednesday, Tabu offers a four course fixed price menu for a mere $35….reservations required.

Do not experience Tabu Grill without savoring some dessert! I have had many yummy taste treats at this fine dining establishment but one of my favorite desserts is the "Valrhona Chocolate Cake" with white chocolate ganache and house made ice cream. My dessert came with house made caramel ice cream and fresh berries...lovely!

With great food, a lovely setting, excellent service and a wide range of wines from countries all over the world, Tabu has earned every point Zagat has awarded them. I look forward to my return to Tabu Grill to experience the many other tantalizing items on the menu.

Cheers!


Open nightly from 5:30 p.m.
$25 Corkage fee