Sabatino's - Lido Shipyard Sausage Company

With only a handful of weeks left before summer is officially over, I felt it imperative to showcase a backyard BBQ favorite …sausage. Tucked away in a Newport Beach shipyard is Sabatino’s – Lido Shipyard Sausage Company. Peter Sabatino’s privately owned food factory is located next door to his restaurant where the family’s special sausage recipe, dating back to Sicily in 1864, and other food items are made fresh daily. The tubby tubes of encased meat are mixed with imported Sicilian goat’s milk cheese, various herbs and come in mild or spicy flavor.

As I left the comfort of my home in Laguna I contemplated the many dishes I wanted to try. Hungry and salivating, I walked past the outdoor hostess stand and dining patio into a lobby and storefront where a large refrigerated window display full of seafood, large coils of homemade sausage, fresh bell peppers stuffed with rice and sausage and other food items for take home beckoned.

Several of the pleasant staff greeted me and I was immediately seated. The bus boy quickly served me a small basket of French baguette slices and a delicious cup of complimentary soup. During these tough economic times I was pleased to discover Sabatino’s giving away a free cup of soup with my meal. My clam chowder was excellent - made with thick bacon pieces, tender bites of clams, dices of firm potatoes and oyster crackers. I may have enjoyed the chowder too quickly as the bus boy noticed me hastily gobbling up my soup and kindly offered another free cup (yes, I accepted)!

Grilled calamari steak limone is served piccata style with garlic, capers and fresh herbs, surrounded by lemon wedges and roasted red peppers. I am a seriously tough critic of properly prepared calamari (over-cooked, tough and rubbery calamari sucks) and my squid steaks were well prepared with a good balance of salty capers off-setting the tart lemon juice.

I rarely eat sandwiches but had to try the sausage sandwich at Sabatino’s. Peter and C’est Si Bon Bakery in Newport Beach have teamed up to create special baguettes made without yeast and very low in gluten with the end result a light, less filling bread. My Sicilian “low-fat” sausage sandwich over-flowed with fresh green peppers, onions and was served with a side of marinara sauce and a mixed green salad. One bite of the glistening, moist sausage sandwich filled my mouth with herbaceous flavors and sweet-salty cheese. I was satiated!

For my last attempt at a food coma I ordered the Pizza Sabatino – sauce and cheese pizza. With the addition of mushrooms, black olives, sausage and green peppers and made with fresh pizza dough this thin crust pie was mediocre at best. I must admit, my heart’s desire was won over by the fresh sausage, not a pizza pie.

Desserts at Sabatino’s are made fresh daily and include the “best Tiramisu around”, New York style cheesecake, cannolis and “After Dark in a Blanket” - homemade crepe stuffed with vanilla bean ice cream served with zabione crème, hot fudge and fresh strawberry sauce. After tasting many savory dishes my palate lacked the desire for sweets – my belly was full therefore I passed on dessert. Albeit, the After Dark in a Blanket teases my senses and sounds tantalizingly tempting!

My primary goal in dining at Sabatino’s was to try the homemade cheesy sausage. Fellow foodies don’t be mistaken the restaurant offers many more Italian food items from pastas, poultry, veal and seafood to a vegetarian menu. Wine and beer are available and should you decide to bring your own wine, there’s a $22 corkage fee.

Note: After my solo lunch I purchased one pound each of mild and spicy sausage and looked forward to the sights and lingering cheesy smell of grilling the fat tubes at home. After several minutes of cast iron grilling, I turned the sausages to grill the other side and noticed some crispy-chewy cheese chunks had oozed out of the meat casings and sizzled on the hot grill. As the goat cheese caramelized and hardened, I quickly picked off the crispy cheese cracklings and popped them into my mouth. The taste combo of moist and lean flavored sausage and Sicilian goat cheese was delectable!



Beer and Wine
Open daily for breakfast, lunch & dinner
Champagne brunch served Saturday & Sunday 8:30a.m. - 1:00p.m.

TRUE FOOD KITCHEN

Those who know me are aware of my many passions in life: food, wine, fitness-exercise and alternative healing (to name a handful). Therefore, I was pretty dang excited when I learned a new restaurant was to open in nearby Newport Beach that would focus on serving fresh, some organic, sustainable, low-fat and healthy dishes implementing Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid diet with all meals created and approved for optimum health by Dr. Weil himself. Bring on the healthy vittles baby, bring ‘em on!

As a foodie and fitness expert I have often fantasized (yes, periodically I have food related fantasies!) about dining at a trendy spot where delectable, well prepared food is served, with a lovely ambiance pleasing to the eyes, great cocktails and various wines flowed. In addition to all of my standards, an extra benefit is that the food served is equally as healthy for my body. That being said, welcome to Orange County Mr. Fox and Dr. Andrew Weil…both of you have satisfied my healthy culinary desires at True Food Kitchen in Newport Beach, a wonderful alternative to folks looking to eat healthier in 2011!
Sam Fox, a San Diego entrepreneur, knows restaurants learning the business while a student at the University of Arizona with a total of 29 restaurants under his belt and more rolling out on the horizon. In case you did not know, Dr. Andrew Weil is a well regarded author and Harvard Medical School trained physician. As a highly “respected alternative medicine guru” (with healing retreats around the country), he is an expert on several alternative modalities some of which include eating anti-inflammatory diets and implementing cooking methods to help maintain a healthy body and lifestyle. Dr. Weil and Mr. Fox have teamed up to design a healthy menu at True Food Kitchen that will satisfy just about every taste bud out there.

I have yet to enjoy a feast in the outdoor patio next to the “living wall” of green succulents, nor dine in the 800 bottle wine cellar, but I have sat at the juice bar (which offers freshly squeezed fruit and veggie juices and handmade libations) enjoying a light lunch and in the large dining room on more than one occasion. The various times I have been to True Food Kitchen there has always been a wait to get in – standing room only, so I suggest you arrive early or plan on waiting a bit since the restaurant is very popular and you will wait! For those who enjoy healthy sweet-dried fruits, light and lean protein with some crunchy greens, the “Chicken Chopped Salad” is right up your alley (it was up mine…hum, that just doesn’t sound right)! Diced fresh dates, cranberries, Marcona Spanish almonds, white meat chicken chunks, crisp salad greens, Manchego cheese and the ancient grain farro mixed with a refreshing champagne vinaigrette graced my plate. I was pleasantly surprised that I was able to order half a portion of the salad since they are so large (and a great value) and I needed to save room for an appetizer or two! My idea of a successful dish is when the chef designs and creates the food item to taste great as if the item was to stand alone…well, each ingredient blended in my chopped salad tasted wonderful by itself, from the tender chicken to the quality of the dried fruits. That, my friends, is a successful tasty salad.

Another salad which rocked my gustatory cells was the “Tuscan Kale Salad”. I am a huge fan of collard so I gladly ordered the mound of deep-green freshly chopped kale that was gently blended with fresh lemon, parmesan and bread crumbs accompanied with a side of the Italian high-protein farro grain. The farro had a slightly chewy texture and a nice nutty flavor but lacked an interesting presentation (my senses are easily stimulated visually). Although the grain was just plopped onto my side dish, it had a nice essence and each tiny grain was gladly gobbled up.

I have had the fortunate experience of tasting many items from True Food Kitchen:

· Edamame Dumplings
· Caramelized Onion Tart
· Today’s Raw Fish
· Tuscan Kale Salad
· Roasted Eggplant
· Panang Curry
· Miso Glazed Black Cod
· Organic Ricotta Ravioli
· Flourless Chocolate Cake
· Apple Cranberry Crumble; and
· Banana Chocolate Tart

With all of these dishes being very appetizing, it is pretty tough to choose my favorite. But alas, I suppose I must…therefore the “Miso Glazed Black Cod”, bok choy and Asian mushroom was very yummy with a lovely sweet/sour miso glaze on a thick cod fillet that was cooked to perfection, tender and moist.
I have yet to try the “Wild Ahi Sliders” with wasabi aioli, radish, avocado and cucumber. They look fabulous with a generous slice of seared ahi tuna and chunky avocado spread sandwiched between a golden wholesome mini bun…two per order. They are a must order on my next visit.

In all fairness I must mention the desserts, they are luscious! How can one expect worthy sweet treats from a “health food” restaurant? Guys, trust me when I tell ya that True Food Kitchen delivers the unexpected with their desserts. Out of the three I tasted, my favorite was the “Banana Chocolate Tart” with its mesquite flour crust and Brazil nuts giving the tart a sweet and smoky flavor. Never before had I ever heard of ‘mesquite flour’ much less taste it in a confection and it was worth every calorie(s) that accumulated on my chunky thighs!

Of course, I did not include all the libations that have crossed my sweet lips! How can one go wrong ordering the “Cucumber-Kumquat Skinny Margarita” (for goodness sakes, it’s a ‘skinny margarita’)? Hand mixed with Casa Noble Silver Organic Tequila, fresh lime, fresh mint and soda this cocktail had me craving for more! For those in need of a little therapy the “Retail Therapy” with Belvedere Vodka, Grand Marnier, fresh strawberry, basil and lemon will settle the most anxious of nerves. And for all of you whiskey drinkers out there, “Peace Maker” will chill you out for sure with the perfect blend of smooth whiskey, black tea, honey lemon syrup and Averna (Italian liqueur). In addition to the many fabulous hand mixed cocktails, TFK has a good beer and sake selection along with many wines by the glass from various regions around the world.

Folks, my point is…True Food Kitchen has very tasty, well prepared, fresh, low-fat dishes that would satisfy just about everyone from the strictest vegan to the hungriest carnivore (beef tacos are on the menu also) and my heart flutters with delight knowing that I can dine out guilt free without feeling overly stuffed having eaten too many unhealthy calories, processed foods and bad fats.

Cheers!


Open Daily
Great value and price point!

Bistro Le Crillon

How is it that some of the quaintest little restaurants are hidden away in measly little strip shopping centers? Tucked away in the Eastbluff Shopping Center in Newport Beach is a diamond in the rough, the charming French bistro, “Bistro Le Crillon”. Owned and operated by the husband and wife team of Chantal Berton de Crillon as chef and Diego Ostroski as Wine Director, Bistro Le Crillon has been at this location since 1989. Chantal, originally from the south of France, can proudly say she is a descendent of the famous Hotel de Crillon family in Paris whose grand hotel, impeccable service and extraordinary haute cuisine date back to the 1700s. Chantal also happens to be the Executive Chef and a “seasoned” one at that!

To get into the bistro you must first walk through a semi-enclosed courtyard that has a warm fireplace and plenty of comfortable seating. Should you decide to order a drink from their full bar prior to your dining experience, the outdoor patio with classic French songs playing in the background is a lovely place to enjoy a cocktail (guys, for the record… Diego mixes up a perfect vodka martini) or glass of wine before you head into dinner. Although hubby tapped into to his personal wine cellar and brought along a 1989 Vieux Telegraphe Chateau Neuf-du-Pape (ONE of my favorite varietals!), next time I dine at Bistro I may just have to try a bottle from their extensive wine collection – a Wine Spectator Award of Excellence.

We ventured out to Bistro Le Crillon on a weekend and although our reservation was for 7:30 p.m. the restaurant had only one patron who was sitting at the bar chatting with Chantal. The fact that business was extremely slow did not keep Chantal from greeting us graciously and serving up some wonderfully tasty Provencal bistro fare.

For our first course we ordered the “Terrine of Wild Duck with Pistachios and Cornichons.” Guys, a cornichon is a baby gherkin pickle which is small, very crunchy and sweet. The terrine was a tad bit on the dry side and I did expect a creamier texture but the flavor was very good. My spousal unit started with “French Tomato Soup” that Chantal makes with low-fat sour cream, croutons and parsley. It was velvety and delicious, we almost licked the bowl (ok…”I” almost liked the bowl)! How in the world can a “low-fat” soup be so darn tasty?

My second course was the “Medallions of Venison” with a scoop of pureed chestnuts, polenta, lingonberry sauce and green apple and celery puree. Chantal suggested I cut a small piece of venison then dip the piece into each separate sauce so I would be able to experience the various flavors that accompanied my meat. Great idea since each sauce and the puree had such distinctive flavors each one working very well with the gamey venison. My chestnut puree had a nice “earthy” flavor and my only “beef” is that it was slightly dry but the green apple and celery puree made up for it since those sauces were so delicious. The mixed puree reminded me of pommes mousseline (classic French mashed potatoes) with its rich taste and perfect consistency. I could have done without the polenta since it was a little on the torrid side. Chantal also makes a spectacular lingonberry sauce which is a slow reduction of mixed berries. My sauce was splendid and had a beautiful, vibrant burgundy color!

For hubby’s second course he chose the “Wild Boar Papparedelle” which marinates in “secret” ingredients for hours then is slow cooked in its own juices and served aux jus. The intense aroma and smooth texture of the Wild Boar stew tantalized my taste buds and had me humming La Vie en Rose…it was a lovely dish. I have dined at Bistro Le Crillon in the past and have had the “Lapin Aux Prunes” (rabbit stew braised with prunes) and tasted the “Navarin of Lamb Tenderloin” with turnips, carrots and potatoes. Both dishes were spectacular and I have yet to experience a bad meal at Bistro Le Crillon! I must confess Chantal works wonders with wild game.

The piece de resistance for the evening was the “French Valrhona Dark Chocolate Soufflé” which has to be ordered in advance. There are two words that come to mind when I think about that dessert…”deliciously decadent”! The perfect accoutrement to the soufflé would have been a lovely sweet dessert wine such as a golden Chateau Eyquem Sauterne. Alas, maybe next time I will enjoy a glass of sauterne with my dessert from their award wining wine collection.

During these cold, blistery nights should you feel the need for some Provencal comfort food take a ride over to Bistro Le Crillon and allow Chantal and Diego to make you feel warm and fuzzy all over by satiating your palate with their delightful taste treats.

Cheers!


Lunch and Dinner Served
Reasonable Price Point (wild game dishes is more expensive)