"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