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!

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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?

bangers and mash

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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Mesa’s new chef delivers a respectable menu

The last time I dined at Mesa was about three years ago — maybe more — when a group of us came here for dinner and drinks after the OC Auto Show. The only thing I took away from that experience was, well not much, seeing I never returned again.

A few weeks ago, a friend asked me to dinner at Mesa and I’d be lying if I said I was excited. However, that soon changed when I find out that the new chef, Niki Starr, is from the same school — maybe “family” is a better word — as some of my favorite young chefs in OC, including Aron Habinger and Joshua Han.

(photo below courtesy of Mesa)

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We were presented first with an amuse bouche of steak tartare. After the first bite, I already knew this meal would go in a very positive direction. It was perfectly seasoned, and there were inclusions of ingredients which made it a little different from all the other steak tartares out there. Besides chives, there was watermelon radish to give the tartare both color and texture. The minute I tasted the mayo, I knew it was Japanese Kewpie mayo — the only mayo I have in my home — and a sprinkling of togarishi added a touch of heat to the finish.

(all food photos courtesy of Bobby Navarro)

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Our first course of Beet Salad ($10) comprised roasted gold and red beets, nice chunks of Humbolt Fog blue to give it an element of saltiness, and an array of citrus which cleansed my palate between each bite. The orange and grapefruit were expected, but the one meyer lemon segment was definitely a surprise, making us giggle as the tartness surprised both my friend and I simultaneously. The prosecco vinaigrette is light and does not overwhelm, while the pistachio dust added a textural component to the dish.

beet salad

If you only order one dish at Mesa, make it Chef’s Spanish Style Mussels ($16). It was fun to watch as the sizzling hot plate makes its way from the kitchen to you. Black Prince Edward Island mussels with slivers of bilbao chorizo, tossed in a white wine sauce possess hints of smoked paprika, and is not to be missed. The flavors were intoxicating and you’ll want to soak up the juices with the grilled bread from OC Baking Company served on the side.

mussels

But perhaps, the simplest of all items is always the best. Holiday Sliders ($12/2pcs) were created in the spirit of Thanksgiving, but instead of turkey, Chef Niki uses shredded duck confit. A smear of potato puree on the mini potato bun serves as a base for the duck and then, it is topped with a festive cranberry orange compote. The sandwich brings the spirit of the holidays closer, but it is the gravy dipping sauce that’s really to-die-for!

turkey slider

Steelhead Salmon ($20) arrives with flaky fish under the crispy skin, and seasoned to perfection. Fire-roasted cauliflower and confit carrots accompany, with a spoonful of  stone ground mustard seed beurre blanc, and finished off with micro dijon.

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I would have been happy after the salmon, but there was one more course to eat. Kurobota Grilled Pork Chop ($22) is drizzled with a smoked blackberry jus prepared using the pork belly braising liquid, and seasoned with a touch of blackberry liqueur. Sweet potato puree and flash fried Brussels sprouts are good accoutrements, adding a hint of sweetness to the pork.

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Although dessert isn’t always on my dining agenda, I accept a taste of my friends’ Bread Pudding ($8). Vanilla maple bacon adds a touch of saltiness to balance out the dulce de leche on the plate. I love the variety of textures Chef Niki features on every plate and here, cashew bits add crunch to the softness of the pudding and ice cream.

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Mesa’s reputation of its menu being an after-thought to its libations will soon be a thing of the past if Chef Niki continues at the helm. The food is simple, but packed with appealing flavor profiles which even the fussiest of palates will appreciate. I, for one, was highly impressed by her ability to season her proteins perfectly. In time, the late night gourmands will find their way here and hopefully, change the perception that Mesa is only good as a drinking spot.

Mesa
725 Baker Street
Costa Mesa, CA 92626
Tel: 714-557-6700

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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 highly respectable menu at Fireside Tavern

I first experienced Fireside Tavern at its grand opening a few months ago. From the tidbits we sampled, I knew immediately that this new restaurant will be a winner. Why you might ask? Well, in my decades of experience, if the food you’re eating at a cocktail event, a wedding, or anything where food is served to the masses is actually delicious, then just think what they are able to accomplish when they’re cooking just for you and your party.

FIRESIDEChef Scott Brandon (photo courtesy of Bob Hodson) helms the kitchen and my knowledge of him was only limited to burgers (Crow Burger) and hotdogs (LinX). This is the first time I’ve had “real food” by this incredibly talented chef. Honestly, this guy can really cook!

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A small group of us were invited for a taste of the menu offered at Fireside Tavern recently, please note, prices listed are a la carte prices and do not reflect the portions depicted in the photos. We started in the lounge area for some cocktails and appetizers before heading into the dining room for a meal served family style.

Please note: some items are not featured on the menu but are reserved for special occasion menus.

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One of my favorite starters was the Royal Red Rock Shrimp Hushpuppies ($11) with Creole remoulade and green tomato chow chow, a relish made with green tomatoes, napa cabbage, green and red peppers, sweet onions and jalapenos. Crispy on the outside and soft on the inside, these are awesome accompaniments to go with our drinks.

hush puppies

Not being a big pork belly fan, the Berkshire Pork Belly Sliders absolutely won me over. The well-rendered slices of pork belly are sandwiched between Rockenwagner salt & pepper brioche buns with apricot mostarda, pickled shallots, wild rocket (arugula) and reggiano. I loved the sweet tart flavors of the mostarda which helped balance the unctuousness of the pork belly along with the pickled shallots.

sliders

We moved into the private dining room to continue our experience at a larger scale. The first thing we were presented with were these incredibly fluffy Tillamook cheddar cheese biscuits ($5) dotted with bacon and chives served with hand churned butter. I was trying to pace myself but devoured an entire one. It was hard to resist.

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One of my favorite items of the evening was Pickled Wild Gulf Shrimp, a delightful array of my favorite things in a jar. I loved the fennel, the beautiful array of radishes, and especially the pickled quail eggs. Of course the wild Gulf shrimp were delicious too, but those quail eggs won me over. This item was featured on the Mother’s Day menu this past Sunday.

gulf shrimp

We sampled three entrees, all of which were pretty outstanding. Chef Brandon is a master when it comes to seasoning proteins. I was highly impressed by how everything was salted to absolute perfection.

Cedar Plank Loch Duarte Salmon ($24) was melt-in-your-mouth tender with a really distinctive taste which I love in Scottish salmon. Accompanied with twice cooked fingerling potatoes, creamy kale and preserved kumquats, the latter is an accoutrement I did not expect to work with the dish, but it was genius.

salmon

I was so impressed by Pan Roasted Mary’s Chicken (served as half roasted chicken on the menu for $21) which was moist and juicy and of course, beautifully flavored. I’m not a huge fan of panzanella even though this particular one embodied some really rich roasted tomato piquancy.

chicken

The one which blew everyone away was Grilled Tavern Steak Bone-In 20oz Greater Omaha Ribeye ($35), at a perfect medium rare with an outstanding bone marrow butter on top. I was so full and took only half a piece of the steak, but ended up reaching for another half piece because it was just THAT good. If I had more room, I would no doubt have polished off half a piece of this.

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Dessert was an Icebox Cake ($8) which was very interesting to me. I love how this is a no-bake cake using chocolate wafers and is layered with a mocha mascarpone cream, chocolate ganache and drizzled with raspberry coulis. I think even I am able to make this! So simple yet really pretty.

ice box cake

I cannot wait to return to Fireside Tavern to try more of what Chef Scott Brandon has to offer. This man can seriously cook, a highly attractive trait in my book!

Fireside Tavern
at the Crowne Plaza Hotel
3131 Bristol St
Costa Mesa, CA 92626
Tel: 714-557-3000

Fireside Tavern on Urbanspoon

Oceanside’s Hello Betty Fish House is a breath of fresh air

While having lunch with a San Diegan friend of mine recently, I was told that downtown Oceanside has been getting a face-lift of late with new restaurants and businesses sprouting out of nowhere. So when I drove down to have lunch with a friend of mine who lives nearby, I made sure to be mindful of this fact. Traversing through downtown Oceanside, the abandoned storefronts still exist, but once I turned on to Mission Avenue, things started to look different.

Therefore, when I arrived at Hello Betty Fish House and saw this beautiful restaurant sitting at the edge of the street just steps away from the beach, I was utterly blown away. This is exactly what Oceanside needed, a beautiful restaurant with an even better view!

This modern seafood shack reminds me of Connie & Ted’s in LA, except this eatery actually has an ocean view. I would call the ambiance nautical shabby chic —  with heavy rope as part of its decor, as dividers, as part of the banquette new, but with the illusion of vintage. I love the use of heavy rope almost everywhere, including the cushions and also, interspersed into wooden planks dangling from the ceiling. If you’re not sitting facing the water, no problem! You will see its reflection off the mirrors aligned against the wall.

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When gals get together, there will always be cocktails involved, especially since we haven’t seen each other in almost a year. Our selection included: She’s A Betty ($8) on draft, Mt Gay Black Barrel, Cruzan Blackstrap, pineapple, lemon, tea syrup, Kraken float; El Toro ($9) Cazadores Silver, Licor 43, raspberry, cilantro, jalapeno, lime; Beach Break Therapy ($8) Hangar 1, kaffir lime, Sugar Island coconut rum, pineapple, lime, bitters. We agreed, the El Toro was definitely our favorite followed by She’s A Betty. 

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The first thing I popped into my mouth was raw Littleneck Clams ($10/6pcs), filled with that umami taste I love so much. Served with a jalapeno mignonette and cocktail sauce, the former was definitely the favorite dressing between the two.

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Hamachi Crudo ($14) was possibly the favorite dish of our meal. Generous slices of hamachi is topped with wasabi caviar, sliced red jalapeno chile, crispy shallots, radishes, cilantro and drizzled with a delicious citrus soy. The salty tart flavors were so addicting we were fighting for the last piece.

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I love salmon rillettes and the Smoked Fish Spread ($9) is exactly that! Served with crackers and toast points, the salmon is nicely textured and seasoned well.

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Another favorite item was Steamed Mussels ($14), so fresh and tender with bits of salty chorizo giving it an extra oompf. Tomato, chilis and garlic, together with Dos Equis amber combine together for the tastiest broth ever.

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We were rather intrigued by the thought of Fried Avocado Taco ($4.50) and were told it was half an avocado, battered and fried. It was a generous portion and texturally it was great, but needed just a touch more salt. Served on corn tortillas made fresh daily, it is an ample portion to share or just on your own. Vegetarians will revel in this!

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Our server Rachel recommended the Smoked Pork Belly Carnitas Taco ($5) and I’m glad she did because it was really delicious. For pork belly, it wasn’t fatty at all, well-rendered through and then finished off on the flattop for that bit of crispiness on the edges. Topped in the traditional style with onions and cilantro with a side of guacamole, I wanted something spicy, perhaps a side of salsa, to go with it.

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I saw the loco moco burger on the menu and asked why they didn’t have it the traditional way. Luckily I asked because they did and I had my Loco Moco ($13.75) over a bed of rice. The one here is fantastic because not only do you get the hamburger pattie, but you also get a slice of spam with an onion gravy slathered on top PLUS a runny fried egg. My son loved it and proclaimed it pretty close to the ones he used to eat as a child in Hawaii.

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When I saw Whole Fried Fish ($25) I was really excited because a lot of restaurants have been serving fish whole lately. However, here, they fillet and chunk out the red snapper, coat it with a corn meal crust before frying to perfection. The fish is moist inside and crunchy outside. They also fry the fish carcass and serve it alongside the fish nuggets. I would have preferred the fish served whole, but I get how that might freak some people out. The salsa verde and chipotle tartar were great dipping options although I loved the salsa just a little bit more.

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You also get a plate of red rice and beans with the fish — big portion — which was tasty, especially the rice.

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If you still have room after your meal, I highly recommend ending with the Horchata Sundae ($5.50). I am a huge sucker for ice cream and this one is fabulous. Creamy horchata ice cream is scooped over hot fudge and caramel sauce — a little too much for me — with bits of caramel krispies, fresh cream and topped with a crispy Mexican buñelo triangle. I couldn’t stop eating it but had to stop and give in! It was a very big bowl of ice cream goodness.

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If you’re ever in Oceanside, stop in and grab a bite! It’s a beautiful restaurant to stop into especially on a beautiful day!

Hello Betty Fish House
211 Mission Avenue
Oceanside, CA 92054
Tel: 760-722-1008

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A Restaurant is a perfect modern classic

I’ve been to A Restaurant many times in the past, but always during dinner. The restaurant is so dimly lit I’ve never been happy with the library of photos I’ve acquired so I’ve never written about it. Therefore, it was incredibly lucky that Chef Jon Blackford agreed to indulge me in my request to visit during the day so I can take some photos of his incredible food.

On previous visits, I’ve eaten a lot of steaks and comfort foods like mac n cheese, and of course, the delicious Brussels sprouts. This time, I came here for lunch with a friend and enjoyed some things I’ve never eaten before at A.

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We began with Seared Albacore Tuna ($15) and I was amazed at the beauty of the presentation. I joked that usually, I’ll have to pull out my trusty flashlight to get a good look at what I was eating, but my flashlight could not have done any of Chef Blackford’s dishes justice. The perfectly plated slices of tuna with jalapeno emulsion, shaved celery, hearts of palm and micro cilantro was so pretty and tasted delectable. It was light so ladies who are lunching can indulge without ever feeling guilty!

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Now, I’m not a salad person, but when it came to the Tuscan Black Kale ($12) it was a salad even I loved. You wouldn’t have known I’m not a fan of raw vegetables if you had seen me devour this bowl of shaved mushroom, red onion, brioche croutons, country ham, green goddess dressing, parmesan, all topped with a runny fried egg. I think I embarrassed myself a bit when the guy tried to take it away and I wanted to make sure every morsel had been eaten first.

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If you’re a fan of Steak Tartare ($18) this is definitely one to get. Black truffle, arugula, romano cheese, mustard and capers combine to season this ever so perfectly and with the right amount of saltiness to be eaten with the toast. There is nothing worse than under-seasoned meat and raw meat at that! This was sublime!

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But the best dish of this particular meal was Free Range Veal Chop ($38), the ultimate piece of meat executed to such precision it was just genius. Tender, succulent, and just top-notch! Served with Anson Mill’s grits, hedgehog mushrooms, baby spinach, leeks in a marsala reduction, this is definitely a winner in my book. Yes, their steaks are fabulous, but give the veal chop a try! You might just be hooked.

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I didn’t have room for anything else, naturally, no desserts, but you can be sure I’ll return here again now that I know they serve lunch. I never knew they were open for lunch! Silly me! Chef Blackford is a secret Orange County must share because he is masterful in his craft and his menu needs the recognition it deserves!

A Restaurant
3334 W Pacific Coast Highway
Newport Beach, CA 92663
Tel: 949-650-6505

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