RAMOS HOUSE CAFÉ

In 1994, CIA graduate and former Newport Beach resident John Q. Humphreys became Chef/Owner of the historic Ramos House Café located in the Los Rios district of San Juan Capistrano. Chef “John Q” currently resides on the premises and has converted the original kitchen of the 1881 board and batten style home into a professional kitchen serving breakfast, brunch and lunch. All dishes are made from scratch utilizing fresh herbs and veggies from his garden.

As I rambled slowly towards the Ramos House Café, I stopped in the middle of the street, gazed around and admired the surrounding sights of the original mid-1700’s n
eighborhood. I visited the restaurant on a weekday arriving early for breakfast and came upon Chef John Q standing alone at the hostess stand. With complete confidence he stood in his comfy bedroom slippers and pajama pants at the entrance to Ramos House, which also happens to be his permanent home. Instantly, I felt at ease and my anticipation of the upcoming meal had subsided. After all, Chef John Q was extremely relaxed in his p.j.s and slippies…why not me?

The Bloody Mary…amazing! Mixed with Soju – a distilled alcoholic beverage traditionally made from rice - this cocktail is almost a complete meal! A meaty crab claw protrudes from the Mason jar as if reaching for the sky along with several marinated green beans which seem to stand at attention. Like a beacon on a hill, the perfect Scotch egg is placed majestically on top of the beverage. The boiled quail egg is wrapped with ground meat, rolled in bread crumbs then gently fried creating a crisp outer shell and drizzled with mild mustard vinaigrette. The drink is visually intriguing and delicious!

I have enjoyed many meals at Ramos House Café – breakfast and lunch – and have yet to be disappointed. A signature dish of Chef John is Crab Hash with Egg and Bacon

Scramble and Citrus Cream. A heap of scrambled eggs and thick bacon smother two bounteous crab cakes which are served with a generous scoop of thick citrus cream. A haystack of golden sweet potatoes have been spun into curly threads - thin, wispy and light with a crispy finish, they fare well with the soft scrambled eggs. I found this dish slightly tart and perfectly seasoned...delightful!

Homemade southern style buttermilk biscuits are one of my many weaknesses. The savory nuggets are moist inside and golden-crunchy outside. The flavor is subtle and not too sweet and served with a side of house made apple butter - a perfect pairing. The burlap table cloth, Mason jars and the fresh biscuits are reminiscent of a southern county meal.

I visited Ramos House on a quiet weekday and although there were less than 5 tables occupied and less than fifteen patrons service was very slow. The lovely setting amidst Chef John Q’s 130 year old home, majestic century old Mulberry tree, garden and the nostalgic tune of the train toot from the neighboring train station had me feeling wistful and mellow. With the end result of the dishes that arrived at my table, slow

service was no longer an issue…well worth the wait! Besides, “Mrs. Chubbs” one of the resident felines welcomed me with a gentle nudge and cat-like smirk. With fabulous food and magical setting, I sat back, relaxed and enjoyed myself.

Cheers!


Open Tuesday through Sunday
8:30 – 3:00 (breakfast, brunch and lunch)
Wine, beer and mimosas served

www.RamosHouse.com

Coffee, Tea and Tulips

As I entered the small restaurant, the chef gazed intently at me from behind his kitchen counter. Affectionately known as the “Moody Chef”, he can throw down against any expert pastry maker. The clotted cream and scones are handmade daily by this cantankerous culinarian. She is a dark-haired, classic beauty who pours over 15 types of tea and runs the front of the house. With the congeniality of a doting mistress and the contrasting command presence of a Marine Corps Drill Instructor, my hostess had me feeling instantly at ease. Together, this ying-yang duo own and operate Coffee, Tea and Tulips, a shabby-chic tea parlor and petite bistro in Mission Viejo.

I was promptly seated in a comfy corner of the restaurant with a full view of the buzzing bistro. The hot teapot of Midnight in Paris tea bellowed steamy fumes of ginger, crème de coconut and vanilla flavors triggering endorphins and similar feel good chemicals in my brain. At Chef’s Michael’s recommendation, I ordered the freshly made orange scone with sides of clotted cream and raspberry imported jam. My scone was light and crispy on the outside and warm and tender on the inside - similar to a southern style biscuit. Moody Chef’s ability to whip up a mean scone and equally rich and thick clotted cream caught me off guard! How could an obviously brash personality create such a delicate and delicious scone? After all, his nickname was the “Moody Chef”.

Several years ago, Chef Michael Samawi left his corporate job and with his wife Lina (also hostess and waitress), once a missionary travelling the globe, opened Coffee, Tea and Tulips offering full tea service and internationally inspired dishes. “Tea and scones before any meal” is Chef Michael’s motto. Chef Michael and Lina’s concept is to cook healthy, homemade and sustainable food items serving the dishes “fast food” style – in a timely manner.

The charming parlor and bistro is nestled between an arts and crafts store and bowling alley in the confines of a large commercial shopping center. The setting is “country cottage” - a dried flower wreath and small pictures hang on walls, dining chairs sport comfy back pillows and a rustic armoire filled with tchotchkes rests against one corner of the restaurant. Each table setting is unique and a menu, as thick as a coffee table book, graces each place setting. Recipes are inspired by Lina and Chef Michael’s Middle Eastern heritage with many options from which to choose. Sandwiches are made with artisan bread and tortilla wraps are meticulously rolled and stuffed with crisp ingredients. The Tomato Bisque is thick, rich and velvety and served with a topping of big crunchy croutons.

My tapas of sliced hard boiled eggs, bright red Roma tomatoes and a hearty anchovy filet was drizzled with quality extra virgin olive oil then sprinkled with finely minced black olives. The briny flavor of the anchovy filet and salty black olives are the perfect spice for the otherwise bland tomato and plain boiled egg.

Ninety-five percent of the menu is vegetarian with many vegan alternatives available. The Roasted Vegetable Sandwich, a favorite of mine, is over-stuffed with an abundance of roasted veggies and pungent blue cheese. Lina’s Organic Spinach salad is fresh and filling. A towering pile of organic spinach, thick avocado slices and bacon pieces along with chunks of white skinless-boneless chicken breast overflow on my plate. The spinach salad is very good and a nice combination of lean protein, complex carbohydrates and healthy essential fatty acids.

Despite a busy “walk-in” lunch crowd, Lina managed to maintain a controlled calmness while taking precious time to greet each patron individually. In spite of Moody Chef’s intense demeanor and apparent nonchalant attitude, it is evident by his cuisine Chef Michael has a docile soul with a passion for cooking. Along with Lina and her heart for service, Coffee, Tea and Tulips will be recognized as a dining haven where guests may enjoy traditional tea service and healthy meals in the comfort of a warm, inviting setting.

Cheers!


Open daily - except Monday
Tuesday – Saturday: 9 a.m. – 3 p.m. Sunday: 9 a.m. – 2 p.m.
Serving breakfast and lunch

www.mycoffeeteaandtulips.com