Broadway by Amar Santana

Years ago, I recall walking into one of the trendiest dining spots in downtown Laguna Beach – fondly and formerly known as “Michael Kang’s 5’0” restaurant. Upon entering the establishment a partition wall blocked my view of the dining room. A small waiting area with hostess stand and several chairs were in the foyer for patient patrons waiting to enjoy the flavors of Asian fusion style cuisine. In the dining area, was a wall painted with head shots of local loyal Laguna residents…I recognized a few faces. A fond memory for me was the “power” table in the back corner where I celebrated my 25th birthday with a gregarious group of my gal pals while we enjoyed a bottle of Dom Perignon champagne that had been sent over to my table by the gracious Donald Bren himself.

Those days when a painted wall of local faces gazed upon dining customers and where power tables were comfortably tucked in the corner are long gone. Currently, in 5’0’s stead is Broadway by Amar Santana. Of course, as is expected with a new restaurant and the personal style the owners want to convey, Broadway’s interior has experienced a major transformation - an open room with high beams and several dining areas. Corresponding with the name “Broadway”, the atmosphere conveys a lively New York scene with visuals and Broadway music to match the ambiance. An open kitchen (with a dining counter and six seats) allows patrons to witness first hand intense energy from the ebb and flow of Chef Amar as he commands with a controlled yet gentle manner his talented staff. The bar area hustles with busy mixologists blending special cocktails and customers who prefer a view of the flat screen television. Broadway musical tunes are heard through the speakers blending into the buzz of the dining crowd.

Ex-CIA graduate (Culinary Institute of America @ Hyde Park) and former Executive Chef at Charlie Palmer in South Coast, Amar Santana is no newbie to the restaurant scene. His daring creativity and deep conviction to perfection are apparent. Chef Amar is a new force to be reckoned with in the competitive culinary arena of Laguna Beach with the city’s many wonderful restaurants.
Mayan Eyes blends Corazon Blanco tequila, Xtabentun (an anise liqueur from Mexico), fresh squeezed citrus juices with herbaceous cilantro and jalapeno slices. Not too thick with a gentle spice, this cocktail is one of my favorites! The licorice flavor along with cilantro and spicy pepper slices is almost comforting. On this particular evening, I decided against ordering another drink since Mike McConnell, our waiter who also possesses a vast knowledge of wines, offered me a glass of pinot noir (I had hit my two drink maximum). A full bar with an extensive wine list and beers is available.

I always appreciate the efforts of a Chef who puts serious forethought into the amuse-bouche (bite size portions of hors d’oeuvre). Chef Amar composed an amuse-bouche of Ahi tuna in crème fraiche curry foam. It was a creative flavor combination and most enjoyable! Note: the latest trend for serving Edamame, Japanese style soy beans, is to either grill or sauté the small bright green legumes. Chef Amar serves this appetizer grilled and tossed with Yuzu (Japanese citrus). The smoky grilled flavor off-sets the tartness of the citrus - they are both “finger licking” good and addicting!

Generally, I like to dine at a restaurant on a couple of occasions before reviewing the establishment but my maiden voyage to Broadway left me feeling a bit perplexed since I heard rave reviews about the Executive Chef. Truth-be-told, I had gone to Broadway several weeks after they had opened the doors and clearly that is not a fair review on my part…the restaurant was newly opened and had a few kinks to work out. Service was lagging terribly, hubby’s duck breast was over-cooked and my Jidori chicken was rather pedestrian in flavor.

Upon my return I enjoyed the “special of the evening”- Lamb Pork Belly; Chicken Liver Mousse; Roasted Bone Marrow with Anchovies and Panna Cotta dessert. Lamb pork belly is an unusual find on any OC restaurant menu. Chef Amar cooked the meat a perfect medium-rare leaving a sweet crisp outer belly and soft, moist inside. Delicious!

The beef marrow bone is split lengthwise in two, oven roasted and topped with several small bites of marinated white anchovy fillets. Bone marrow is pure fat and has a very “heavy” taste therefore the mild vinegar-tart flavor of the white anchovies was a perfect topping to the fatty bone marrow. Kudos Chef Amar!

I am one never to pass up dessert so I ordered the Panna Cotta with a large quenelle of berry sorbet, tender strawberry quarters (they appeared lightly poached) and tiny black currants. The pretty presentation was a welcomed sight for sore eyes. On this particular evening after a heavy meal of fatty roasted bone marrow and anchovies this dessert was light and refreshing and a treat.

Laguna Beach has become a foodie destination with many restaurants seemingly opening every month. My humble opinion…Chef Amar Santana and Broadway restaurant he oversees is destined to be one of the best local restaurants and a tough culinary competitor worthy of a visit!

Open daily for dinner 5:00 pm
Full Bar

Starfish Asian Coastal Cuisine

Starfish Asian Coastal Cuisine

Upon entering Starfish - the latest venture for local Laguna Beach resident and business owner, Nancy Wilhelm - I zone out and escape from busy Pacific Coast Highway where the cacophony of street cars buzz in my brain and the dusty funk of engine exhaust wafts through my nostrils. As I’m escorted past the hostess cubicle to my table, I find myself engulfed in a warm Shangri la and instantly my perception shifts from frenzied to peaceful-exotic as I anticipate the upcoming continental feast.

For her encore Nancy has succeeded in creating another alluring dining establishment with Starfish Asian Coastal Cuisine. Le Cordon Bleu graduate Chef Jarvis Yuan - a native San Franciscan reared by Taiwanese parents - is credited for confidently expediting dishes with his talented kitchen staff. Having spent many days of his childhood hanging out in his family’s many restaurants, Chef Jarvis confidently transports flavors from Southeast Asia to south Laguna Beach.

The setting of avant garde Asian inspired décor: thick padded-jade colored banquettes, shiny black lacquer furniture and Asian antiques, rekindles my memory of the wonderful dining establishments I visited in Southeast Asia. For an instant I consider a surreptitious pinch to my arm. Am I merely just minutes away from my home? Immediately I notice the pretty emerald colored glass tiles glistening from the horseshoe shaped bar where attractive mixologists cater to thirsty and equally attractive bar patrons. I gently shake the marbles in my dome grounding myself back to reality. A little voice in my brain confirms that I am in Laguna Beach and advises me to sit back against the comfy banquette and enjoy the culinary adventure.

Ahi poke, Korean style tacos, Vietnamese pho, garlic noodles and whole Asian style fish are merely a sampling of the many dishes I have enjoyed at Starfish. And that does not include the fabulous cocktails and dessert. I’m not quite sure where to begin!

Sichuan Yu Sang small Japanese eggplant is slow braised to tender perfection with house made sambal – Asian spicy chili sauce. I could have devoured this whole side dish alone had I not been forced to share with my dining comrades. A slow braising method reveals the rich deep purple hue of the eggplant and the sweet-salty and spicy combo triggered my greedy craving for more!

Starfish poke - small chunks of yellow fin tuna, crunchy pine nuts, micro shiso and tobiko caviar - is tossed with a hint of truffle oil and served with a side of taro chips. Traditional sesame oil does not over power this dish and the woodsy truffle oil blended with aromatic tiny shiso leaves is a nice gourmet touch.

The highlight of my dining experience at Starfish was the “fish of the day.” My dining group and I decided on the wok braised method. After all, woks are essential cookware in an Asian kitchen – it would have been sacrilegious not to eat wok fried fish. Choy sum (inner core of bok choy) cabbage, sweet Thai basil, black bean sauce, bits of sweet garlic and bright red Thai chilis are generously ladled over a whole slightly-crispy fish. In an interesting, non-traditional presentation, the fish seemed to “stand on its own” as it was methodically placed in a sculptured u-shape form on the plate. One of the servers offered to “filet” the fish and, needless-to-say, the server could use a little more experience filleting whole fish. But the flavor was lovely and I would not hesitate to order this dish upon my next visit to Starfish.

My first experience with the garlic noodles left me feeling less than satisfied due to the oil which had coagulated at the roof of my palate. Alas, never give up…every restaurant deserves another chance. Upon my third trip to Starfish, I ordered the wild mushroom garlic noodles. Third time was a charm as these noodles were prepared well with a blend of three types of exotic mushrooms, sweet basil and delicate noodles. One taste confirmed the over- dressing of oil problem had been solved although my dining partner complained that the ratio of noodles to veggies seemed a bit out of balance – he would have liked more veggies in the over abundant noodle mound.

I would gladly visit Sarfish solely to drink the specialty cocktails. A groovy libation is the Citrus Brynner made with Hangar One Citron Vodka, elder flower liqueur, white wine, grapefruit bitters and lemongrass. As I sip my refreshing aperitif, I remind myself of the medicinal benefit of lemongrass being a gentle degestivo and I take root looking forward to my upcoming dessert.

Those in the know appreciate my love for all things coconut – especially coconut cuisine! Therefore, at the conclusion of my savory meal it was imperative that I had my very own order of coconut panna cotta. To my delight I was served an over-sized portion of Bavarian cream layered with essence of exotic passion fruit. Although the consistency was a bit gelatinous, the flavors and creativity of this dessert was wonderful. I closed my eyes and savored each layer separately. As I enjoyed each individual flavor again I was reminded that Nancy, along with Chef Jarvis, had succeeded in transporting me – even for a brief repast – through the tastes, sights and smells of Asia at Starfish. Bravo!


Open Daily 4:00p.m.
Spirits, Beer & Wine

Laguna Beach Chef/Owner - Backed Into Corner To Defend Championship Title!

The second OC Sunday Night Chef Fights found Laguna Beach Chef Lindsay of Nirvana Grille sans the championship title of “Best Chef in the OC”. Despite a very close scoring decision, Chef Lindsay yielded her championship status to new champion Chef/Owner Nicola Bellazzi of Enne Cucina Italiana in San Clemente.

In front of an anxious sold out crowd of 65 OC foodies, both chefs and culinary teams worked quickly to accomplish the goal of assembling, plating and serving 3-4 dishes incorporating the main ingredients: sweet potato, ham, cauliflower with the secret ingredient coconut. Note: the hidden item is revealed to the chefs 48 hours prior to competition!

Chef Nico, first to take the stage, did a great job of utilizing all ingredients in his four dishes. First course presented was a cauliflower & sweet potato zuppa with crispy prosciutto bits & shaved coconut. Although the soup had great flavor and was seasoned well, I found the consistency of the soup thin and runny.

A coincidence? Chef Lindsay’s first course was also a cream of cauliflower soup blended with pancetta and cauliflowerettes. A perfect, creamy consistency and lovely presentation using pretty swirls of crème fraiche does not account for flavor – my dining companions and I agreed the soup lacked in taste. Second course presented by Chef Nick was penne pasta with prosciutto, arugula, coconut cream and truffle oil. The vibrant arugula leafs made a colorful presentation with a hint of truffle oil offsetting the rich coco cream and salty Italian ham. And leave it to a classically trained Italian chef to cook perfect al dente pasta. Kudos Chef Nico. Although pasta is not on my gluten-free diet, I savored every morsel and wanted more!

Chef Nico served an entre of white meat chicken tender wrapped in prosciutto which had been cooked in coconut milk then topped with cauliflower and served over sweet mashed potato, scented with gorgonzola cheese and coconut bits. One taste and I was baffled – this dish was pedestrian and left me unimpressed. I had higher expectations from a well-trained chef/owner. Chef Nico had done a great job with his prior dishes blending all the flavors together but this dish was trite and lacked the flavor I had expected.

Slow braised chicken was Chef Lindsay’s entree for the evening. Using various exotic Indian spices including curry with coconut, dark meat was cooked for several hours and served with a beurre blanc sauce then plated over a bed of coconut-cilantro rice. Albeit my rice had a mushy consistency, accolades to Chef Lindsay for her creativity, appearance and nice flavor combos. Chef Lindsay did a fine job with regards to the combination of ingredients!

After plenty of savory small plates I was ready for dessert. Both desserts lacked in creativity. With so many desserts to create incorporating sweet potato, coconut, cauliflower and ham, why settle for a traditional crème brulee or standard custard? Chef Lindsay’s sweet potato custard with caramel sauce had well balanced flavors and was not too sweet but was runny in consistency. In fact so runny, I was able to pour some custard out onto my dinner plate – not a good example of properly cooked custard. Consistency was not an issue for Chef Nico’s sweet potato and coconut brulee but the confection lacked the traditional crispy-thin caramelized topping.

When the time clock stopped and the final scores tallied, the breakdown was: Creativity – Chef Nick: 284, Smith-Rosales: 258; Appearance –Chef Lindsay: 279, Chef Nick 263; and Taste: Chef Nick: 285, Chef Lindsay, 255. After an intense evening, the winner by a ‘razor thin split decision’ was Chef Nick.

Please come out to support our local chefs when Chef Nick returns to defend his title in the next Orange County Sunday Night Chef Fight competing against Challenger Chef James Harris, Executive Chef of the Royal Hawaiian in Laguna Beach on Sunday, August 21st at the Standards of Excellence showroom in Huntington Beach.

Cheers!

Patty Pinto
pgpinto@cox.net

http://www.OCinSite.com/

http://www.p3shotdish.blogspot.com/
www.twitter.com/PsHotDish

For more information on Sunday Night Chef Fights visit http://www.sundaynightcheffights.com/ or email info@sundaynightcheffights.com

What the heck...Fish & Beer?!?

Yes-sir-ee, ya got that right, ‘fish and beer’! “HOUSE OF BIGFISH & ICE COLD BEER” lives up to their name…big, plastic fish on the walls surrounded by fish netting, big fish fillets on your plate and a menu of fifty beers (yep, guys and gals...50) to choose from!

Located on the second floor (former site of the Aegean Café) in a shopping center within walking distance from downtown Laguna, Chris Keller, et al., (“K’ya” and “Roof Top Bar” also in Laguna Beach) has introduced a new type of restaurant to our sweet little town which combines wonderful seafood and a plethora of great beers.

With views of the ocean, a full bar, five flat screen televisions showcasing various sports from surfing to mixed martial arts, and a separate…albeit enclosed, dining patio, I would say the ambiance of this dining establishment is “baja style” and a cool place to hang out with your pals. I expected Jimmy Buffet to stroll in at any moment and settle himself among the crowded room of happy patrons who range between the ages of the early 20’s to mid-late 60’s. House of Bigfish & Ice Cold Beer is a great meeting place with excellent energy everywhere. Folks, I do not recommend dining at Bigfish if you are looking for a quiet, romantic setting since the noise level can get fairly loud. For a quieter experience reserve or suggest a spot in their separate dining patio.

I have had the pleasure of dining at Bigfish & Ice Cold Beer on several occasions and found the food very good and the service to be mostly inconsistent with my dining partner telling me he believed the service “sucked” (omitting explitive!) on one particular evening! In defense of the restaurant, they are recently opened therefore working out the “service kinks” is still in the making.

The first time I dined at Bigfish my waitress was the lovely Natalia, a Laguna local with a wonderful smile and gracious disposition making my experience even better! Although the restaurant is still in the infancy state Natalia managed to do a fantastic job serving us in a timely manner. My next couple of visits left me feeling as if the service was somewhat off. I must admit the service one particular evening was an utter disaster since I was unfortunate to have a waitress who must have sniffed way too much glue (she was a ding bat and screwed up all of our simple orders). Alas, I reminded myself that is why it is not a good idea to review newly opened restaurants.

Allow me to discuss food…for all of you herring lovers Bigfish has a delicious “Pickled Herring”on the menu and I found that to be a pleasant surprise since I have yet to find a restaurant that offers herring much less the picked version. My appetizer (a large portion) was tender chunks of lightly pickled herring with small diced sweet onions which made for a nice flavor balance.

My hubby and I decided the “Steamed Clams” were the best we have ever tasted! They were served in a huge bowl with an over abundance of baby clams which nestled in a gently spiced tomato-garlic and fresh herbed broth. We used our garlic bread for dipping and they were just delicious!

I very much enjoyed an order of “Hamachi Poke” which was presented as a mound of small cubed yellowtail in a sweet-soy base with threads of cabbage, seaweed and crispy chips. Although the fish was very tasty I must say there was not enough of it. I found my amount of Hamachi to be very minimal and would have been much happier with another spoonful.

Bigfish has eight different types of fish to choose from with preparation and sauce options along with “side fish toppings” for an extra buck. My entre was the grilled “Opakapaka”. For those in the know, I love my spice and for folks, who also enjoy an extra “bite” of spice, order your fish fillet blackened instead of Cajun style. The blackened spices are pressed into the fish fillet and the effect is pretty hot on your tongue bumping up the scoville units leaving you to beg for an ice beer to cool down your pie hole! In addition, you also get a choice of two sides from Cajun rice, grilled vegetables, home-style potatoes and coleslaw. The grilled vegetables are a blend of bell peppers, onions, carrots, zucchini and teeny tiny cauliflowerettes; they are very well prepared and tasty.

For patrons with small appetites Bigfish offers small plates for $5 each which are “irresistible to your wallet”. If fish does not sound appetizing, how about a “Hot Sausage Sandwich”, “Steak Bites” or “Shrimp Scampi Pasta” (guys, so “shrimp” is seafood, please do not discount the pasta aspect of that dish with garlic butter, tomato and Parmesan cheese) to satisfy all the non-pescetarians out there? Heck, you may even be in the mood for “Huevos Rancheros”…the choices are endless. I have yet to try some but rumor has it the “Shrimp Cocktail” tasted mushy as if it were frozen way too long.

To end a lively evening filled with people watching, a full bar, high energy and well prepared food have one of the five desserts on the menu. Actually, I guess I should count six desserts but the sixth is not for under age drinkers…“adults only” when ordering this dessert. The “Raspberry Beer Float with Chocolate Ice Cream ($6) has Lindemans Framboise Lambic…a berry flavored liquor. Yummy, must try it next time!

Due to the incredibly reasonable prices I highly recommend dining at “House of Bigfish & Ice Cold Beer”. Go and enjoy well prepared food, an ice cold “Organic Pinkus Heffeweiazen”, “Dopplebock” or a “Redhook Mud Slinger”, check out the scene or wait for the live entertainment after hours. Give them some more time to work out the service kinks and you will have a grand ol’time.

Cheers!

Dinner 4:30-10:30p.m.
Happy Hour: Mon-Fri 4:30-5:30p.m.

$GREAT$ Price Point

"Studio" at The Montage Resort

Although it has been since January 27th that I last dined at “Studio” at the luxurious Montage Resort in Laguna Beach, it seems as if it was just yesterday that I was able to experience the wonderful flavors I savored that special evening. I must tell you, the fact that I shared the evening’s culinary treats with my daughter Monica, herself a classically French trained chef, made it an even more spectacular food adventure…we both felt like kids in a candy store waiting for the next awesome bite of yummy goodness!

Welcome to lovely Laguna Beach Chef Craig Strong! Formerly of the Ritz Carlton in Pasadena, Chef Strong has been serving gastronomic delights at Studio since May of 2009. Laguna Beach is also fortunate to have Chef Craig and his lovely wife reside in town. Guys, that way we have him in very close proximity to the restaurant to oversee quality control and maintain consistency in his kitchen! You may even “run” into him sometime since he takes advantage of this town’s numerous beautiful hiking and biking trails (note to self…that’s probably why he appears so lean and fit under his chef’s coat!).

Our evening included a six course tasting menu which Monica and I thoughtfully customized. Where most restaurants are sticklers to their printed menu and what is to be served that evening, Studio is very accommodating when it comes to satisfying their dining guests allowing you to mix and match their menu. There is NO SPLIT CHARGE and complimentary Sole Sparkling and Figi bottled waters (oh..."SNAP" all other restaurants that charge for quality bottled water)! In addition, the freshly baked crusty bread rolls are delicious and served with organic, lightly-salted butter. Heck, I could eat crusty bread rolls all day long (with a lovely dry Chardonnay, of course).

Although the amuse bouche of grilled asparagus, Serrano ham and red pepper couli was wonderful, I won’t describe it in detail. Our first course was “Chilled Kusshi Oysters” from British Columbia which were lusciously plump, moist and I could taste the fresh ocean in each bite. Chef Craig floats the oysters in a tomato consommé and serves them with a quenelle of Bloody Mary Sorbet. Utterly delightful!

The “Roasted Beet Salad” was served two ways and it was unlike any other beet salad I have ever tasted. First and foremost, the visual presentation was almost too pretty to eat with ultra thin slices of fresh red beet wholesome, goodness which were then shaped into gentle flower raviolis and filled with cauliflower cream then topped with gracious amounts of caviar which was spooned onto a bed of horseradish dressing. Oh Lord, please have mercy on my gluttonous soul! The thicker yellow beet slices each had a trout fillet which were perfectly seasoned with salt and blended well with the sweet fresh root slices.

I could go on and on about how fabulous the remainder of my meal was but decided the four other “tastings” were all pretty spectacular in and of themselves. That being said, the dishes were: “Pan Seared Monterey Calamari”, “Dungeness Crab Leg Risotto”, “Sautéed Hudson Valley Farms Duck Breast”, and a “Toasted Meringue (which had the appearance of a fat, luscious, toasted, marshmallow) with Passion Fruit Crème, Banana Fritter and Passion Fruit Banana Sorbet”.

In all fairness to all you serious foodies in blog land you deserve to know every detail about the mouth watering Crab Leg Risotto I experienced! For those that love and appreciate risotto, Chef Craig makes a killer version. First of all, this particular dish is very difficult to perfect…there is a lot of stirring involved and attention to detail in making it and the grain (Arborio rice) needs to be served al dente. Chef, job well done! Your risotto was perfectly creamy and ‘al dente’ at the same time with mega chunks of sweet Dungeness crab legs, essence of preserved lemon, vanilla bean and mascarpone cream. In addition to the fabulous flavors, this dish is served with teeny tiny eatable baby orchids (from the vanilla bean family). If you click on the accompanying photo you will see the beautiful teeny orchid flowers. Heck, go to Studio for this dish alone…worth the trip!

I have only one complaint…my preference would have been to have a tad bit more “acid” flavor in my naturally spicy arugula salad which accompanied my stuffed calamari dish since the garlic aioli was a little too creamy for my palate (I prefer a more tangy aioli...a personal preference). A dash of lemon juice would perfect an otherwise wonderfully emulsified salad dressing andother than that, I am back to Studio as soon as I drop a couple of fatties. This whole blog thing is conflicting with my fitness goals. Oh well, a gal has to prioritize…right?!?!

In a nut shell, the service was great (alas, I do expect great service at a high end resort such as The Montage), the food very well prepared, visually intriguing and wonderfully delicious.

Cheers!


Closed: Monday and Tuesday.
Hours: 6:00-10:00 p.m.
Reservations Required and Upscale, Elegant Attire.

San Shi Go

The jewel of a town Laguna Beach has about six sushi bars between north and south Laguna to satisfy your sushi desires. The one that has my heart is “San Shi Go” and my family and I have been loyal fans of San Shi Go for the past twenty-one years. The restaurant is located on the third floor in a three-tiered shopping center at the corner of Pacific Coast Highway and Oak Streets. In addition to a full sushi bar menu, San Shi Go offers a complete traditional Japanese lunch and dining menu.

Yuji-San, our sushi chef for this particular evening, has been behind the sushi bar serving his customers for fourteen years and we were pleased to have him wait on us that night. Folks, don’t get me wrong…all the sushi chefs at San Shi Go (Koichi, Taku, Yoshi and Jimmy) are wonderful each with a special creativity and at times it is difficult deciding which sushi chef we want to serve us.

My traditional favorite dish is the “Spicy Seafood Salad” with fresh ginger dressing (a top secret recipe). This refreshing salad is a pleasant mixture of crispy romaine and iceberg lettuce layered with slices of salmon, yellowtail, albacore tuna, octopus, shrimp and crab meat then sprinkled with thinly sliced Thai chili peppers, crispy radish sprouts and drizzled with the famous house ginger dressing. I have had ginger dressing at other Japanese restaurants but San Shi Go’s ginger dressing tops them all due to the hearty flavor and lack of heavy oils in the ingredients.

Another favored of mine is the “Cajun Salmon Roll” which is filled with lots of veggies, crab meat, shrimp tempura, avocado, cucumber and a tad bit of spicy mayonnaise then rolled with Cajun seared salmon slices. This cut roll is then drizzled with ponzu sauce then topped with either slivered green onions or crispy fried onions and both toppings add a pleasant, distinct flavor. I could sit here and choose the perfect adjective to describe this cut roll, but you would have to experience it for yourself to get my drift.

The sushi chefs are so creative, any vegan or vegetarian can easily dine at the sushi bar counter and the chefs will make up all kinds of non-fish cut and hand rolls. Although, if you are a veggie head or vegan, you may want to dine in their dining room and save the sushi bar for the serious sushi and sashimi eaters. In any case, all you have to do is have the sushi chef eliminate the bonito flakes from the shishito pepper dish and omit the side of spicy calamari rings from the wonderful spinach salad and you have a dish fit for vegans and veggie heads alike!

A local favorite amongst the non-fish eaters are the “Shishito Peppers” which are vibrant little sweet-hot Japanese peppers. At San Shi Go the peppers are served two ways…one wrapped with seared albacore tuna and the other sautéed and topped with bonito flakes. For those with tender palates, do not let the peppers keep you from ordering them since they are only mildly spicy (humm…could that be an oxy-moron?).

San Shi Go offers a wonderful “Spinach Mushroom Salad” consisting of fresh spinach leaves which have been gently sautéed with sliced domestic and Portobello mushrooms. Crispy thin julienned potatoes and a special dressing are the finishing ingredients for the spinach salad. Occasionally, my spousal unit has an order of Spicy Calamari pieces added to the salad…a nice crunchy bite.

As sushi dishes go San Shi Go has all the traditional fare but another favorite of mine is the “Kampachi Sushi”. Nice size pieces of yellowtail (a firm white fish) are sprinkled with uzu zest (Japanese citrus) then topped with a special black pepper paste. It is a brilliant blend of lemon and pepper and very refreshing.

I had no room for dessert but San Shi Go serves up a good looking “Tempura Ice Cream” which is ice cream wrapped in pound cake then tempura battered and deep fried. This sweet, crispy dish is served to you with a mound of whipped cream…dig in!

This dining establishment has been doing great business in my little town since they opened their doors due to the fact that they have very fresh sushi, creative chefs, great service, an outdoor patio dining area for those sexy summer nights, sake, beer, wine and $great prices$.

In conclusion, two generations of my family have thoroughly enjoyed San Shi Go and, the restaurant is also a favorite local dining spot for the cast members (when they're back home for a visit) of the former MTV reality show, ”Laguna Beach”...bring your autograph book! Thanks San Shi Go and see you tonight for my sushi fix!

Cheers!


Open Daily Serving Lunch and Dinner

"O" So Good

Friends, a new restaurant has moved into our lovely town. “O fine japanese cuisine” (yes folks, that’s the correct spelling) is located in the Albertson’s shopping center at Pacific Coast Highway and Wesley Drive in South Laguna. “O” is an off-shoot of a small chain of Japanese restaurants based in Irvine. Upon entering the eatery, behind the blue beaded curtains, you will find a small dining room which offers traditional Japanese cuisine and a lovely sushi bar that has a warmly-lit countertop which is filled with pretty cut blue glass. The ambiance with soft mood lighting, sushi bar countertop, beautiful hanging hand blown blue pendant lights, along with comfortable seating, is very inviting!

When my husband and I walked in we were graciously greeted by a smiling staff, seated and immediately served a nice amuse-bouche (a single, bite-sized hor’doeuvre, different from an appetizer, not ordered by the customer and selected by the chef as a pre-dinner treat). Our amuse-bouche was radish slices which were marinated in sesame oil, soy sauce and sprinkled with sesame seeds. Very tasty and a nice change from typical soba noodles or marinated cucumber slices.

Our meal consisted of:

Hamachi Belly Sushi;
Yellowtail Kampashio;
Crunch Salmon Tataki Roll;
Yellowtail Hand Roll;
Steamed Asari Clam Soup;
Mountain Potatoe w/Umei (Chef special treat);
Yellowtail Bones (ribs) Baked w/Garlic Chips; and
Mango Pudding w/Seasonal Fresh Fruits

The pieces of fish for the sushi were very large and very fresh. No skimping on fish at “O”!! My Crunch Salmon Tataki was a visually gorgeous cut roll filled with crab meat, crispy tempura shrimp and white onions (we had our sushi chef add asparagus for some veggie) then rolled with salmon slices that had been dredged lightly in cornstarch and quickly seared on the outside. The final result was a delicious roll which was topped with ponzu garlic sauce and red tobiko (flying fish eggs). I also tasted a hint of smokey flavor, very nice. Yes sir…may I have another!!

A wonderfully refreshing treat was the Yellowtail Kampashio. Small cucumbers cut into delicate flower halves were filled with a generous portion of sliced yellowtail sashimi then topped with jalapeno slices, tobiko and pickled wasabi. I have never had “pickled” wasabi and found it to be a little hot and spicy…just the way I like it!

For all you clam lovers out there you must have the Asari Clam Soup. The soup is a very simple but tasty light clam broth with an over abundance of fresh clams which flavors intensify over time. Delicious.

Mountain potatoes anyone? Prior to my maiden voyage to “O”, I had never heard of these little taters. The julienned potatoes were served sushi style in nori surrounded by a quail egg; shiso leave and umei (salty plum paste). When I popped one of those babies in my mouth the raw quail egg exploded and the crunch from the mountain potatoes and salt from the umei blended very well together. Obviously, raw quail eggs are an acquired taste but this chef’s surprise was a delight!

My evening concluded with the Mango Pudding which was topped with fresh fruit (diced strawberries, blueberries and kiwi). When I tasted the pudding I could only think of an exotic summer day…very light, refreshing and not too sweet. The pudding and ice cream are made fresh every week.

As for the booze menu, “O” stocks 24 (yes, 24!) premium sakes, including, but not limited to, Hot Plum Sake, Grape Sake and Yuzu Omoi Sake (with a citrus scent from the yuzu oranges). They also carry traditional Japanese beers, red wine, white wine and champagne.

As a local in Laguna for over 20 years I have been a loyal fan of the same sushi bar in town. I must admit I enjoyed stepping out of the box and trying a different sushi restaurant. O fine japanese cuisine is splendid, the chef is very creative and the sushi extremely fresh. I highly recommend “O", they definitely have my seal of approval. Welcome to Laguna Beach “O”!!



Open daily – lunch too!
Convenient parking and good $price$ point
Shelley Teng (owner)