Counterpoint San Diego is right on point

It isn’t often I walk away from a meal that makes me feel so utterly happy inside. A meal that is consistently good — no, great! — and the food, service, everything about the entire experience is simply top notch. This is one of those times.

Counterpoint in San Diego’s Golden Hill neighborhood has been in business for five years and I’m not surprised that the place is pretty packed on a Saturday night. The atmosphere is casual but absolutely inviting, with a great soundtrack of 70s and 80s’ hits playing one after another on the night of our visit.

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We start with some cocktails: Florida Canyon ($9) to satiate my thirst for tequila, and Counterpoint Gin & Tonic ($9) simply because I am intrigued by the house made tonic paired with the restaurant’s take on the traditional Plymouth gin and tonic. The Rancho Allegre Blanco tequila libation, with pineapple, ginger, sage and lime juice is great, but the gin and tonic wins hand down — I finish it quickly.

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Owner Cam Fomby walk by and stopped to chat for a few minutes. I have many questions which I ply him and he graciously answers them all. An ex-marine with no prior restaurant experience, I am curious, and at the same time, intrigued. He is passionate, that’s for sure, and he is definitely excited about chef Rose Peyron, previously at Alchemy, where I enjoyed a great meal earlier this year. But is is when Fomby tells me all he wants is in “making ordinary things, extraordinary” that my ears perk up and I keep this at the back of my mind throughout my meal.

Our first course of Burratta Salad ($12) arrives with arugula, tomato, dollops of gooey burrata, and smoked almonds. The unique element on the plate is the accompanying leek-bread pudding croutons made in-house — words which will resonate throughout the post.

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Next is Southern Fried Cauliflower ($7) with perfectly fried florets first soaked in a buttermilk marinade, then seasoned with creole spice. The coating is light but flavorful. The honey-hot sauce is slightly sweet with a lovely kick at the end. Pair everything together and it is a delicious mouthful. Definitely a must-order!

fried cauliflower

I always order rillettes because I love it, so Beef Cheek Rillettes ($8) — made in-house — is in order. The smoked beef cheek arrives topped with tomato confit in a mason jar. Toasted baguette — from Bread & Cie, one of my favorite bakeries in San Diego — is a lovely vehicle for the rillettes. Add a little of the grain mustard served alongside.

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Pickles are near and dear to my heart — anything salty and sour actually — therefore Pickle Jar ($5) is not to be missed. A creative assortment of house-pickled vegetables and fruit, which include blueberries, grapes, carrots, wax and cannellini beans, which surprised even me. I’ve never eaten a pickled blueberry or grape before and the taste is strange upon first bite, but it quickly grows on you. An ideal palate cleanser after the unctuousness of the rillettes.

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At this point I am losing the light very quickly and am never thoroughly happy with my photos when there is a lack of natural lighting. So from here on out, the photos won’t be as pleasing, but the food continues to tantalize.

Mac n Cheese ($8) using orecchiette pasta and house-smoked aged cheddar, is rich and decadent. The cheese adds a hint of smokiness without overpowering. The best part is enjoying the left-overs a few days later.

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One of the most over-used vegetables right now is Brussels Sprouts ($7), but I have never been happier eating the ones here. My son takes one bite and says “these are way better than yours” and I’ll have to agree with him. Fried to a perfect char, they are then tossed in a kimchi sauce with a hint of sambal. Those are staple ingredients in my fridge but I don’t have the creativity to step outside of the bacon or pancetta box when it comes to preparing Brussels sprouts. This is one of the best things I’ve eaten in quite some time — simple and addicting.

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Moving on to entrees, the Smoked Duck Sausage Pasta ($15) is a definite hit. The sausage is made in-house with the right amount of seasonings and the ideal texture I want when it comes to sausage. A light lemon cream sauce coats the pappardelle (made fresh by Assenti’s Pasta in Little Italy) tossed with roasted mushrooms, a handful of arugula and shaved parmagiana reggiano. Absolutely to die for!

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Sausage lovers can revel in Bangers & Mash ($15) — yes, the bangers are made in-house — with creamy brown butter mashed potatoes and a succulent onion-bacon stout jam. A heavenly, but immensely filling dish quintessential for the cooler weather. Is it bad I just want a few of the sausages and a side of those Brussels sprouts and call it a night?

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Beef Tongue Pastrami Sandwich ($13) is one of those things which can either be really good, or really bad because everyone loves pastrami, but tongue? The thinly sliced tongue is sandwiched between a rye roll along with sauerkraut, Swiss cheese, spicy aioli and house pickles. The flavor profiles come together so harmoniously and I wish I have more room to take another bite. I end up eating it for lunch the next day after warming it up a tad in the toaster oven. Still good! And don’t forget the generous portion of house-made black pepper chips which sits alongside. You won’t be able to stop eating even half way through.

tongue pastramiIt has definitely been a while since my last encounter with a little restaurant where the chef takes pride in creating as much of the menu in-house as possible. Counterpoint is definitely impressive with tasty cocktails and solid fare, most of which are familiar, but take on a different approach. I think the menu is a clear indication that Cam Fomby’s vision of ordinary things being extraordinary has come to fruition. We will be back, my son will make sure of it.

Counterpoint
830 25th Street
San Diego, CA 92102
Tel: 619-564-6722

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fall menu items at Fig & Olive

Each season, Fig & Olive features new menu items reflecting the abundance of the new bounty. The food has always been safe, staying within the confines of what Newport Beach will accept. For me, it is a tad boring and never has that “wow-factor”, but that’s changed with the launch of some fall menu items this week.

I was quite pleasantly surprised by the flavor profiles in the new dishes. As always, crostinis are a signature item at Fig & Olive and with the new season, there are new offerings.  Crostini Trio ($12) started the meal:

Grilled Vegetable crostini was rather tasty. The vibrant use of colorful vegetables made this a feast for the eyes as well. The crostini is first smeared with ricotta and olive tapenade before it is topped with an assortment of grilled vegetables.

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Heirloom Carrot crostini with charmoula and carrot tapenade was another delight. In fact, I loved the vegan and vegetarian offerings most the season. The carrot puree is delectably smooth and various forms of carrots provide nice textural balance to this item.

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Pata Negra crostini is always a favorite (even though the other two options won hands down this time around) with the ever so delicious jamon Iberico as the centerpiece. The blend of tomato and peach adds both tartness and sweetness to each bite while parmesan and ricotta gives a salty rich finish to the crostini.

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Each season, I find a favorite salad at Fig & Olive, usually having burrata as one of its components. The Heirloom Baby Beet & Burrata ($16) is the current winner. A generous serving of lusciously creamy burrata is surrounded by red, golden and candy stripe beets. A few slivers of mandarin oranges add some fresh citrus hints to the dish.

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If you’re at Fig & Olive for lunch, I highly suggest indulging in the Maine Lobster Roll ($17 not available for dinner). Your sandwich will include grilled lobster tails enveloped between a thyme brioche bun. The accoutrements for the sandwich includes apple, celery root, harissa and a lot more. Each bite is heavenly because the plump chunks of lobster are abundant and each bite will leave you feeling more than satisfied.

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If you’re looking for something light, definitely choose the Mediterranean Branzino ($29).  The fish is moist and flaky with accompanying flavors including fig and 18-yr-old balsamic vinegar. The mashed potato is unique in that olive oil replaces butter and cream. An absolutely savory dish without the extra calories.

DSC05023My past visits to Fig & Olive have always been filled with hits and misses. I’m happy to say this is one where every dish has exceeded its expectation and I look forward to returning again for the lobster roll.

Fig & Olive
151 Newport Center Drive
Newport Beach, CA 92660
Tel: 949-877-3005

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esquire — Brisbane, Australia

I am searching for a restaurant to have a family get-together while in Brisbane, but I also want it to be something different, something special. I do research and think hard about it, but am not able to make a decision. One evening, I am watching TV in my parents’ living room and this food show features a segment on Chef Ryan Squires’ esquire. I make up my mind immediately when I hear The French Laundry and El Bulli, being part of Squires’ resume.

On the day of our visit, my whole family make our way into the city. I choose lunch mainly because I want good lighting for my photos, but also, my niece and nephew are younger and I am not sure they are good candidates for a relatively upscale meal during dinner time.

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We arrive to an empty spot, having the dining room pretty much all to ourselves. Our server Joanna is pleasant and patient with all of my questions and inquiries and hurries away in search of answers to those she is unable to fulfill.

Although the restaurant generally recommends the entire table partake in prix fixe menus, I ask if we are able to order from both. There are several dishes not available from the a la care and I am eager to try as many of the selections as possible. This piece will be a tad discombobulated since we order two of the 5-course prix fixe lunch menu (AUD75/$69.50) and then off the a la carte menu to complete our meal.

The set menu begins with Rye Bread, pickles and cultured butter, as well as Beef Tendon with peanut and lime. The presentation is interesting but pleasing.

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Second course is Sashimi Grade Yellow Eye with a green mustard sauce and air-dried brassica (from the turnip family which includes rutabaga and kohlrabi) leaves. I love the crispiness of the leaves!

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Holmbrea Chicken Breast, the third course, is a perfectly executed piece of meat. The chicken is first braised, then poached, making it moist, tender and very flavorful. Toasted buckwheat adds a textural dimension while the roast bone sauce is rich without being cloying. I want more of the roasted chestnut puree, as well as the preserved fig “sheet” enveloping the chicken breast. A hint of thyme finishes the dish off perfectly!

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The fourth course is Pastrami Wagyu Beef, my least favorite dish of the entire meal. The wagyu is bland even with the onion bouillon it is draped with. The mustard cream, pickles and spicy ketchup are delightful additions, as is the finely diced gherkins, however, the accoutrements are not enough to save the under-seasoned wagyu for it to be a mouth-popping experience.

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The prix fixe ends with Campari, an ice cream comprising mandarin orange segments, as well as curds and whey. It is quite delicious really, being so simple, and mouth teasing. Unfortunately, I am only afforded a bite as the kids monopolize both bowls and are not interested in giving us another taste.

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The rest of us continue on with the rest of the a la carte menu. Since I am busy taking photos, I miss out on the first course so I order Rye Bread (AUD10/$9.30) so I am able to taste it. The pickles are lackluster, but the butter is lovely — not quite the one at Walter Manzke’s Republique — but still, delicious!

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The tendon is presented as Fried Beef Puffs (AUD12/$11.15) on the a la carte which the kids gleefully chomp away on thinking it is a cracker. I don’t tell them what it is seeing they are enjoying it so very much. I absolutely adore the dusting of peanut and lime seasoning the chicharron-like crisps.

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Of course, we are not able to sit through a meal without vegetables. I order Radicchio Leaves (AUD15/$13.90) which is a bigger portion than I expect. Balsamic, olive fried onion and shredded goats cheese are tossed with the brightly hued leaves. So simple, so tasty.

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Roasted Beetroot (AUD12/$11.15) is a vision when it hits the table. While my dad is not a fan of beets, I convince him to try a piece. The goats curd, apple gastrique and hazelnut combine together nicely giving the whole composition a sweet, tart, salty and crunchy finish.

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Everyone agrees Oak Smoked Rainbow King Trout (AUD15/$13.90) is their favorite. The melt-in-your-mouth trout is perfectly smoked and comes with half a soft boiled egg and a dollop of horseradish yogurt. The other intriguing ingredient is fried dill root. It not only gives a crispy element to the dish but also, an aromatic one. Each element combines together for the perfect mouthful. Sublime!

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The next three dishes are all from the “charcoal” section of the menu meaning everything is charcoal-grilled. Being an octopus fiend, my eyes automatically hone on to Baby Octopus (AUD15/$13.90) with olive oil and parsley. My brother, son and I love this dish and order another.

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Southern Calamari (AUD22/$20.40) is embraced by all. My mother prefers this over the baby octopus as it is so very tender. A spritz of lemon and garlic are all it needs.

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Whole Side of Murray Cod (AUD32/$29.70) is smaller than expected but flaky and moist. Garlic and a sprinkling of finely chopped herbs top the fish. A lemon wedge accompanies.

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Our last dish is Buttermilk Fried Chicken (AUD18/$16.70). A ramekin of creme fraiche and chive puree accompanies for dipping. We end up ordering two of these as my brother and son want more. The chicken is juicy and moist, albeit the second order sees the skin not rendered completely. Still, the seasoning penetrates deep into the chicken which makes for an perfectly executed offering.

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At the meal’s end, each diner receives a bar of chocolate — can’t remember if they make it in-house, or if it is made especially for the restaurant by a chocolatier — but it is rich, dark, and delicious.

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I am very happy to see Brisbane’s food scene at a different level from when I left over two decades ago. Through the years, my parents have introduced me to several higher-end restaurants which have never quite hit the mark with me. We need more chefs like Ryan Squires returning home and pushing Brisbane forward, towards where it will be on par with other major cities around the world. I hope my next trip home will be even more delicious!

** Parking is a problem in the city which could be the reason why the restaurant is empty during lunch. We ended up paying AUD71 per car for three hours of parking. In the evenings, parking lots offer more reasonable flat rates. I suggest taking a cab or CityCat **

esquire
145 Eagle Street
Brisbane, QLD 4000
Tel: (07) 3220-2123

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a perfect meal at The North Left

I was never a big fan of The Crosby’s menu, so when it closed I wasn’t too sad about it. However, the restaurant which now occupies that space is a whole new story. Chef Ryan Adams of 370 Common is one of my favorite chefs in Orange County, and when I heard he had taken over, I was excited and pleased because I knew it would be a place where I would love the food and libations as well. If you’re not familiar with the space it’ll be hard for you to see it from the street simply because of the way the light reflects off the windows during the day. It is right next door to the Starbucks if that makes it easier. DSC04221 Chef Ryan spends his time at both restaurants which means he had to elicit the expertise of some trusted members of staff to keep the place going when he isn’t physically there. One of the notable personalities is Chef Aron Habinger, executive chef of The Crosby since its inception until about a year ago. I’m not a gin drinker, but agreed to try Cucumber Gimlet ($10) because I trust everything Chef Ryan does. The cocktail is refreshing with cucumber and lime with a good balance of sour for my palate. DSC04257 Order Salmon Belly ($14) if you are a seafood fan. The cured egg yolk shavings add a wonderful salty component to the delicate fish. The incredible asparagus spears are sous vide in beef fat — yes! how awesome is that — and light salad is refreshing and palate cleansing. A very respectable offering. DSC04265 I’m torn between the over-use of Brussels sprouts on menus and my love for them, but when push comes to shove, I will always order them, especially when they’re crazy good. Brussels Sprouts ($9) is a combination of my favorite flavor profiles — tart and salty — San Joaquin Gold cheese provides the latter. Hazelnuts add a lovely crunch for textural contrast. Divine! DSC04230 Have you ever had fresh chick peas? If not, Garbanzo ($8) is a perfect place to start. Garlic, chile, arugula, mint, what’s not to love? Squeeze some caramelized lime over skillet and it’s an ideal side for sharing. DSC04242 Even though this is a vegetable dish, Mushrooms ($12) is anything but vegetarian. Discs of King trumpet mushrooms are cooked in wagyu beef fat, topped with smoked maitake possessing a rich, robust flavor I can only smile about. DSC04249 If you’re a fan of Three Seventy Common’s fried chicken, then you’re in luck! You don’t have to wait every month to get some. Chicken Nuggets ($15) are just as good as the fried chicken Chef Ryan prepares at his Laguna Beach restaurant. In fact, I might like these just a tad more probably because they’re just that much crispier. The biscuit is amazing and the maple bourbon barbecue sauce is more tart than sweet — can I say I’m in love? DSC04233 A palette of colors makes Sea Bass ($19) not only pretty to look at, but it is equally delicious in my mouth. Charred pickled onions, espelette pepper powder, cauliflower, pistou, shallot soubise — so many flavors, all mouth-popping good. I love the balance of acid in every dish. Here, the pickled onions are just intoxicating. I want a bowl of it! DSC04253 Scallops $18) with smoked paprika, chorizo, roasted corn, popcorn — yes, popcorn — avocado and lemon is sublime. Now, there are two things I will always order when I see them on a menu. Scallops is one of them. The mollusks are cooked to perfection and the use of avocado works surprisingly well, although I’m not sure about the popcorn. I didn’t dislike it, I just wasn’t sure if adding that texture component was necessary. DSC04270 I don’t need dessert at the end of meal, but when it tastes like this, I say, “bring it on”. Strawberries ($9) is not as simple as it sounds. I have nothing but praise for Chef Andrea Guzman because she got me to take more than one bite — actually, I ate half of this bowl. But then again, panna cotta is one of my favorites and this is exceptionally smooth and the consistency is spot on. The strawberry granita adds some texture, while the cereal adds crunch. This is my kind of dessert and one of the simplest, yet most memorable, I’ve ever eaten. Bravo!

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So there you have it. The North Left is open and it is good. Really good. Grab a few friends and head on down. Sip on some cocktails, share some bites. I am confident you won’t regret it.

The North Left 400 N Broadway Santa Ana, CA 92701 Tel: 714-543-3543

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The Republique of belly busting goodness

I’ve been wanting to visit Walter Manzke’s Republique ever since it opened. In fact, I wanted to visit the minute I found out about it, and that was a while ago when we were dining at Petty Cash and Chef Manzke stopped by our table for a minute to chat and told us about it — his family was eating at the next table. Many of my friends have dined there and I have heard nothing but praises for its libations and its menu.

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We arrived about 30 minutes after the restaurant opened on a Saturday night. We had no reservations and decided to wing it. Luckily, we were seated right away in the front of the restaurant against the window parallel to the bar. It was a good seat, a perfect vantage point for me to people watch. The restaurant is stunning with cathedral-high ceilings and seems to sprawl well on into the far back.

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I love the homage to Marco Pierre White, the original celebrity chef and enfant terrible (bad boy) of the culinary world — way before Gordon Ramsey or Anthony Bourdain made it fashionable.

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Our server Rosie was absolutely delightful. I had a lot of questions and she answered everything she could. Whatever stumped her, she immediately went to seek out answers.

We started with the essential cocktail, a Whiskey Fix ($12) comprising lemon, berries and rye whiskey. It was refreshing and not harsh at all which is really surprising. Even I liked it. If you prefer wine, there is an extensive wine list and there is a sommelier available to help you out if you’re unsure of what to select.

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The breads here are simply incredible. Complimentary baguette is brought to the table on a wooden block with butter. However, I highly suggest ordering the Normandy Butter ($5) as well as a side of Wood Oven Pan Drippings ($5) which arrives in a baby Staub cast iron cocotte. Be careful when you lift the lid as it is still steaming.

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The butter is creamy, thick, salty, everything I want butter to be. We slather it onto the warm baguette slices and watch it sink into the bread, melting into the crevices, before devouring it. The pan drippings are a whole ‘nother story. Dotted with bits of onion, this is what dreams are made of — well, MY dreams anyway. We went through the initial baguette, PLUS two more refills and we still could not finish all the drippings and butter on the board. This is definitely worth the 10 dollars, and I highly recommend it especially if you love good bread.

If you’re a Charcuterie aficionado, definitely order a board ($28/or $7pp) as everything is made in-house (I can see the meats hanging from where I’m sitting). It is simply breathtaking and absolute debauchery!

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If you’ve been to Chef Manzke’s Petty Cash, you will understand the concept of this next dish. Chips & Dip ($14) is Tasmanian sea trout tartare cubes topped over essentially what we know as raita (cucumber, mint, yogurt, cumin seed). But the best part is the cone of crispy pork rinds sprinkled with espelette pepper, za’atar and salt to use as your “chips”. At Petty Cash, Chef Manzke offers them with a guacamole topped with uni. It is one of the best things I’ve ever eaten.

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On the topic of uni, Manzke is a man after my own heart. His love of uni is possibly equal to mine. Therefore, when I scanned through the menu and did not see any uni in sight, I was perplexed, but also, disappointed. Turns out, the restaurant did not receive any uni shipment the day of our visit and therefore, no uni was offered. Guess I’ll have to make another trip.

Eggs on Toast ($11) typically with uni on top of scrambled eggs is instead substituted with smoked yellowtail and a disc of breakfast radish. This might be my least favorite dish of the night. Perhaps it was my pre-conceived notion of it having uni on top, but nevertheless, it was the only item I wasn’t excited about.

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If you happen to see Charcoal-Grilled Santa Barbara Spot Prawns ($16 each), order it. The tender flesh almost melts in you mouth and I can’t stop myself from sucking on the head for every drop of the shrimp tomalley (it is actually hepatopancreas in shrimp but tomalley sounds so much better) I am able to find. The corn, peaches and peanut accoutrements are surprisingly well-paired albeit, the Thai curry was a tad on the mild side making it difficult to detect.

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Crispy Fried Maryland Soft Shell Crab ($26) is possibly the priciest soft shell crab I have ever eaten. The crab is perfectly crispy accompanied by a Santa Rosa plum sauce, blistered green beans, slivers of garlic and julienned ginger. There is chile, but not enough to cause much damage. It is delicious, possessing familiar flavors of Asian cuisine.

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We finish with Spaghetti Rustichella: Carbonara ($19) style. The noodles are sublime, perfectly seasoned and unctuous on the palate. Unfortunately, the bits of pancetta are fatty and gristly. We move them to the side and polish off all the pasta.

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The restaurant becomes extremely loud as the evening goes by. The hoards of thoroughfare going through the bar area is frustrating. There is little space for people to hover — yet they do — while trying to snag a bar seat as soon as someone vacates their spot. It reminds me of dim sum in Asia where people are waiting for you to finish eating so they can take your table.

If you are unlucky enough to sit with your back against the bar, it will be inevitable that you’ll be knocked about by passersby who are trying to squeeze between you and the lingerers. There just isn’t enough room for so many people to be in one area without strangers touching you for no reason. My suggestion? Make a reservation and ask not to be seated by the bar.

Republique
624 S La Brea Avenue
Los Angeles, CA 90036
Tel: 310-362-6115

République on Urbanspoon

 

Watertable wins my heart on so many levels

Watertable at the Hyatt Huntington Beach has been open around three months, and I’ve already visited seven times. To say I am falling in love with this place is an understatement. If you were a regular visitor of The Californian, you won’t recognize the space. There is not a shred of the former decade-old restaurant to be found.

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The only way I can describe Watertable is a sprawling hacienda-style mansion featuring Andalusian themes. Regardless of what you call it, the restaurant is a sight for sore eyes and my photos definitely does it no justice. It’s something you will have to step inside to really soak in what I’m talking about.

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The metamorphosis is stunning, no expense spared, the intricacies and details are elaborate, but yet, classy and not over-the-top. There are many ways to enjoy Watertable beginning with “the library” to the adjacent gastro-bar, where a different menu may be enjoyed as opposed to the dining room menu offered in the various rooms which lie ahead — including the outside patio and the corridor with iron arches.

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I can truly say, during each of my visits, I have sat in different rooms including “Sofia’s Room”, named for the lady in the painting hanging on the back wall. However, my favorites are the “lounge” situated to the right of the namesake watertable extending as high as the ceiling, proudly situated in the middle of the dining room. This is where all the water you drink comes from.

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We always begin with a few cocktail selections which you will find featured on Watertable’s interactive menu. It is a difficult task deciding on one because there are just so many of them, all enticing and beautiful — cocktails average $12.

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On many occasions we have selected the Old Fashion, or the HB Old Fashion. Then there is the Water Table, also pleasing, leaving a slight sweet finish on the tongue. The one signature tequila cocktail is delicious, with a hint of smokiness from the mescal, but presentation is dated.

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On another occasion we have the light but refreshing version of the Moscow Mule, aptly named California Mule.

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My favorite thing to do is sit in the bar area. There, you will be able to enjoy Watertable in all its glory. Start with a few selections such as the Bar Jars ($5/each) which are served with piping hot epi baguettes baked in-house and brushed with butter. Make sure you don’t over indulge as it is very easy to do. Leave some room for other delectables.

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One of my favorites has been the Herb Grilled Baby Lamb Chops ($14). These succulent chops are served with a sweet onion chorizo-potato hash. Pick them up with your fingers and dig right in. You know I am not able to resist these when I have ordered them on every single visit — well except lunch but I’ll talk about that later.

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Creamer Potato Cakes ($9), is a carb-lover’s dream. An alternative to French fries, these twice-fried potatoes are crispy on the outside with a soft interior. Even more delectable with a quick dunk into the rich, creamy truffle dip, it’s more like a “smashed-potato” rather than “cakes”. Regardless, they’re really good!

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Baja California Yellowtail Crudo ($12), a vibrant palette of colors from pickled cauliflower, avocado, sweet peppers and micro mustard sprouts, creates a picturesque bounty, but unfortunately needed just a touch more acid and salt.

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We were blown away by the sheer beauty of the Iberico and Fig Tart ($11). I’m happy to say, it tasted as delicious as it looked. Iberico ham, crumbled chevre, stone fruit, olive oil and black pepper are laid atop a flaky tart crust. This is a must-try!

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In season right now is Organic Melon ($9), featuring compressed watermelon, ricotta salata, ver jus, golden pea shoots, radish, blueberry balsamic and meyer lemon. So simple, yet sublime. The combination of sweet, tart, salty is indescribable on the palate. You’ll just have to try it for yourself.

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Don’t forget the Grilled and Chilled Octopus ($16), it is one of my favorites. Make sure you get a bit of the salt sprinkled on to the plate to have the perfect mouthful.

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Another item not-to-be-missed item — Grilled White Corn Succotash ($6), an addicting side dish with smoky fire roasted peppers, vibrant baby green peas, and Sriracha butter. It is one of those things I order on every visit.

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Delightful servers — memorable ones include Danielle on one visit, and the delightful Ashley on another — help guide and shape a dining experience with knowledge and humor. Impeccable service and attention to detail makes a meal more enjoyable. We converse often, asking questions and trying to gauge which course of action to follow.

If you are still hungry after all of these, there are entrees to choose from such as the Grilled Veal T-Bone ($45) with roasted shallot, arugula greens, soft polenta, tomato pan jus.

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Or, create your own from the “Your Menu” section where you can pair a protein of your choice such as Organic Chicken Breast ($19 6oz/$24 8oz), with a house-made scratch sauce — salbaxitada is amazing — and a side.

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When it comes time for desserts, there is a good variety of sweet offerings. The best part is that they change seasonally to ensure optimum flavors in everything you put in your mouth.

If you happen to come during lunch, the menu is limited. There are some salads and a few sandwiches. However, the Chilled Avocado Gazpacho ($6) is what you should come for. It is absolutely breathtaking. Silky smooth avocado puree with chunks of blue lump crab makes for an ample lunch, especially when there are those addicting epi baguettes involved.

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Orange County has definitely been waiting for Watertable. It may not know it yet, but once you experience this elegant but unpretentious destination, you’ll understand why. Service is stellar, paired with an incredible menu, this is the very best of everything under one roof. Plus, complimentary valet is offered — what more would you ask for?

Watertable
21500 Pacific Coast Hwy
Huntington Beach, CA 92648
Tel: 714-845-4776

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