tag:blogger.com,1999:blog-7738446268634465762024-03-28T07:39:49.070-07:00Eating My Way Through OCOCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.comBlogger1156125tag:blogger.com,1999:blog-773844626863446576.post-55755195479522976412024-03-27T17:08:00.000-07:002024-03-27T17:08:02.349-07:00Hoping Baekjeong Can Break Our Korean BBQ Curse<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62Y_RiCv88BRIwzql8sMev0gf9NP0g2RS2SyMQJi5KFhSAskZrGyIUcTuqHT8bWjcjIFecRSOVCs08QKY06aqAB74BF7fjfoUxOdgRMJzmDO3xPU4nLr3I0DztwFwg-0lj4xDNRdxP9aFH2yd5bLQGXQl2FD3Amyjfs0FyEQoiEh8BPbM2sXovFHFWWQ/s4032/20231015_160732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62Y_RiCv88BRIwzql8sMev0gf9NP0g2RS2SyMQJi5KFhSAskZrGyIUcTuqHT8bWjcjIFecRSOVCs08QKY06aqAB74BF7fjfoUxOdgRMJzmDO3xPU4nLr3I0DztwFwg-0lj4xDNRdxP9aFH2yd5bLQGXQl2FD3Amyjfs0FyEQoiEh8BPbM2sXovFHFWWQ/s320/20231015_160732.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Baekjeong Korean Barbecue</div><p></p><p style="text-align: center;">14160 Culver Dr. </p><p style="text-align: center;">Irvine, CA 92604</p><p>I long for simpler times when my nieces were younger. I used to take them to Toys R Us for their birthdays and let them spend $50 as they wished. They were pumped and felt they could have almost anything they wanted in the store. It also gave us time to bond. As they grew older, they put together a wishlist on Amazon, and Katie buys them what they want and sends it to them. This year, we let them pick any restaurant they would like, and we treated them. Gracie chose Baekjeong Korean Barbecue in Irvine when it was her birthday. </p><p>I have only had Korean barbecue a handful of times and have never been excited about it. I'm not that fond of restaurants where you have to cook your own food or they cook in front of you. The portion sizes at these kinds of restaurants, whether it's a fondue, teppanyaki, hot pot, or Korean BBQ, are very skimpy, and you are mainly paying for the experience, and the food often takes a back seat. </p><p>The last time we had KBBQ was for Gracie's previous birthday. We tried Gen in Chino Hills, which is the most popular of all the Korean barbecue spots, mainly because they have the most locations, and almost everyone has been there. My experience at Gen was anything but glowing. I found the meat to be subpar, the service was severely lacking, and even though the price for the AYCE was very reasonable at just less than $30 per person, I left feeling let down by yet another KBBQ restaurant. </p><p>So when Gracie suggested Baekjeong as her birthday dinner selection, I was less than thrilled. Still, my love for my niece prevailed, and we showed up at the restaurant on Sunday afternoon just before 4 p.m., hoping to avoid the dinner rush. Our plan worked, as we only had about a twenty-minute wait, which is far shorter than the wait times I've heard of during weekends when waiting times of an hour and more are not uncommon. </p><p>Baekjeong is part of a chain of KBBQ restaurants. It opened in Los Angeles in 2012, and 12 years later, it has eight locations on the West Coast and more in other parts of the US. OC is also home to one other location in Buena Park. This Irvine location has been operating since 2017 and has amassed an impressive four-and-a-half star rating on Yelp, with well over 4,000 reviews. According to Yelp, this is one of OC's highest-rated restaurants. </p><p>When we walked into Baekjeong, I noticed some significant differences from other Korean barbecue restaurants. They don't have an AYCE option, as everything here is a la carte. This restaurant is also much more open, with natural light pouring through the windows and plenty of lighting fixtures hanging from the ceiling. This contrasts with the other Korean spots I have been to that are trying to achieve a more nightclub kind of feel. The most significant difference here is that you have someone who cooks what you order for you at the table. This helps eliminate the guesswork of wondering if something is done or needs to stay on the grill longer. Let's see if Baekjeong will help lead me to liking Korean barbecue. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjamcAWrrS2Uuron-NPEYk-DsGJMjTSc0gCHQ7Bo3K-RaSnDCO6TVJ-dNRvDDGvF8SeW55vWIkDoUWx5JO1Vnm3tp80IpfM0oVPc4o_h1-WMCHuMbadkS_yaPS7NJvGaxJt-7XqzqdYsyJHsXURx183dbIf7Q7NG84qVaN294kj0EQHXjWaC8M9BTd9WI/s4032/20231015_162735.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjamcAWrrS2Uuron-NPEYk-DsGJMjTSc0gCHQ7Bo3K-RaSnDCO6TVJ-dNRvDDGvF8SeW55vWIkDoUWx5JO1Vnm3tp80IpfM0oVPc4o_h1-WMCHuMbadkS_yaPS7NJvGaxJt-7XqzqdYsyJHsXURx183dbIf7Q7NG84qVaN294kj0EQHXjWaC8M9BTd9WI/w400-h300/20231015_162735.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JAFbqKAFE6o3HmhmfciWyIgxj2qhfAtCJhMbMwBhBb7mbZ-nviZXMmmWebNJ9V6TytdeW5y-nWal6wJ8CXz3E5Wa-PzHHd9G5F5UFauqgsG5fY8BvFYEeO3ivPGLGS3aWpSo7FYeszpqIspoX5uDB36xK-FZITGh4BFW5dlAsLLkOSGqHmUuS3OKELc/s4032/20231015_162733.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JAFbqKAFE6o3HmhmfciWyIgxj2qhfAtCJhMbMwBhBb7mbZ-nviZXMmmWebNJ9V6TytdeW5y-nWal6wJ8CXz3E5Wa-PzHHd9G5F5UFauqgsG5fY8BvFYEeO3ivPGLGS3aWpSo7FYeszpqIspoX5uDB36xK-FZITGh4BFW5dlAsLLkOSGqHmUuS3OKELc/w400-h300/20231015_162733.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGbH_dCdXu76mfgqcftLGpt09mAx_uJvCmCGdSc5HT-1mzCt82YOqwik75RgG2xIohyphenhyphenlIrEuDBwvwOYzlZWJQu4r1abQWBD1L9hw_p9TY4zwOsrL8fw_knVfLlQV62lr9ne8eJzTGT7pGRLSKvX-BJ1ZNTchnoH8xlXDto4e3kBVYZ02ebA9V0KvzK3E/s4032/20231015_162726.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGbH_dCdXu76mfgqcftLGpt09mAx_uJvCmCGdSc5HT-1mzCt82YOqwik75RgG2xIohyphenhyphenlIrEuDBwvwOYzlZWJQu4r1abQWBD1L9hw_p9TY4zwOsrL8fw_knVfLlQV62lr9ne8eJzTGT7pGRLSKvX-BJ1ZNTchnoH8xlXDto4e3kBVYZ02ebA9V0KvzK3E/w400-h300/20231015_162726.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPyLqLMlGQZh-0zWGERUvZReyKJ4Dh4-pWhOHnr0N8Y8RQTP2nSaGlr8CgOtKuO3BrHRyGjtXkNtbryPTVeNpR94OHFA_nMX2FUbV0zmM4CKFcrzcFvkU31q-tiDMLO1QG3_Fx81csfLXJQH34Tui3dhTJ8MlOIXfdZ1YGE5nySKkXCfuQ4UDboAGf6s/s4032/20231015_162724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPyLqLMlGQZh-0zWGERUvZReyKJ4Dh4-pWhOHnr0N8Y8RQTP2nSaGlr8CgOtKuO3BrHRyGjtXkNtbryPTVeNpR94OHFA_nMX2FUbV0zmM4CKFcrzcFvkU31q-tiDMLO1QG3_Fx81csfLXJQH34Tui3dhTJ8MlOIXfdZ1YGE5nySKkXCfuQ4UDboAGf6s/w400-h300/20231015_162724.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOSt4CwBvjlDvWolAs38daGASYm9sBExPZAesKFhIxogWVo33Gt4B0DSa-tfomZ5O8M2cSNpPSM5vPzAcRlW9-gD1RHEALBoZVPMvU4PEiy_7PUCaeue5vb2DlYCoMTPFvjX-kXYDYP6EnV70uf6G0qN_CpyTv7aPfXxgNr0z_IKwh1HcqJn8Y1o9GYQ/s4032/20231015_162722.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOSt4CwBvjlDvWolAs38daGASYm9sBExPZAesKFhIxogWVo33Gt4B0DSa-tfomZ5O8M2cSNpPSM5vPzAcRlW9-gD1RHEALBoZVPMvU4PEiy_7PUCaeue5vb2DlYCoMTPFvjX-kXYDYP6EnV70uf6G0qN_CpyTv7aPfXxgNr0z_IKwh1HcqJn8Y1o9GYQ/w400-h300/20231015_162722.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3Kyblu1w28yJyo_JdFf8kZN2i24GaiMdfZIn-sFODz_QRjTi_E-pMhWAMNNEsuG-H-d5W5RHGzGN7ib9hMPg6YYwuacFlL70Jnmc_p2l2rB1WDxypLekxZ7JNaH_yi-jGYOF0oHk2J52GQyFKzwciBsYkwXSuKYIUgAcTu6ghZT7pAwQEkmwuaUQXOg/s4032/20231015_162719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3Kyblu1w28yJyo_JdFf8kZN2i24GaiMdfZIn-sFODz_QRjTi_E-pMhWAMNNEsuG-H-d5W5RHGzGN7ib9hMPg6YYwuacFlL70Jnmc_p2l2rB1WDxypLekxZ7JNaH_yi-jGYOF0oHk2J52GQyFKzwciBsYkwXSuKYIUgAcTu6ghZT7pAwQEkmwuaUQXOg/w400-h300/20231015_162719.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhv6O0NwTjVdEu_9ZTNh5VydAFADFknRW5Z6fWbVa9OTo2fy5OiPtUk44smxWVWhyphenhyphenY67X4oC3hO4tV2oOYHj99k3n6epeFTmxdNgRBI-edF5_B9gEFUqGpoQX-h8n1R10KjmC9kyKDCAmgxEsWVSDmLQQlBmG95BeWhptLrd9rcK1dVmW5PdzwozgL7Mc/s4032/20231015_162742.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhv6O0NwTjVdEu_9ZTNh5VydAFADFknRW5Z6fWbVa9OTo2fy5OiPtUk44smxWVWhyphenhyphenY67X4oC3hO4tV2oOYHj99k3n6epeFTmxdNgRBI-edF5_B9gEFUqGpoQX-h8n1R10KjmC9kyKDCAmgxEsWVSDmLQQlBmG95BeWhptLrd9rcK1dVmW5PdzwozgL7Mc/w400-h300/20231015_162742.jpg" width="400" /></a></div><p></p><p>One similar thing at Baekjeong is that they presented you with banchan before you even ordered your meal. Most people probably think of these little bowls of food as appetizers, but they are more like snacks eaten before and during your meal, mainly to break up the meat-heavy meal you will enjoy. I could be better versed in what a lot of these were here. I know the basics, like Kimchee, but I need help with the rest. I won't try to fake you out, thinking I know what I'm talking about. Most were pickled or had a little spice to them. Be bold about asking for more of one you particularly like because they offer free refills. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBRmRlR5W6iaqZOhbLV2xB9mhkhwy1cBfvd1-TVJA2mD6CfO1Fjk0Me9ie4t_xZHDoxIIm1MdF-MeknwSPitXyU1AnRXddLjxfwmwulhyphenhyphenEVNq4jni6iIybD2HCVl9SMzfL9ka9OVeq3QZKJB_cfWEU04hd_8oLTb9aI3_XYrBQcGE_CCVovpQK6JVxmg/s4032/20231015_163654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBRmRlR5W6iaqZOhbLV2xB9mhkhwy1cBfvd1-TVJA2mD6CfO1Fjk0Me9ie4t_xZHDoxIIm1MdF-MeknwSPitXyU1AnRXddLjxfwmwulhyphenhyphenEVNq4jni6iIybD2HCVl9SMzfL9ka9OVeq3QZKJB_cfWEU04hd_8oLTb9aI3_XYrBQcGE_CCVovpQK6JVxmg/w400-h300/20231015_163654.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-BXvmXV47YHZa8YI8qhDfzyfXz1Z6vpF22y8q3rSzJlL1oXdMSazY0EBtgElJzstMwymXcJrftdvXOVZaAJsO8dE598qZqbmqwZCzvhyKj83IrtyNSWNo-5jSNJrcFkQqZSjjZp7XdL9gKzbjUjzrU5LKN2XVGu4wxIjDoXtzCfff7CTxCTkMEQqZIEY/s4032/20231015_163709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-BXvmXV47YHZa8YI8qhDfzyfXz1Z6vpF22y8q3rSzJlL1oXdMSazY0EBtgElJzstMwymXcJrftdvXOVZaAJsO8dE598qZqbmqwZCzvhyKj83IrtyNSWNo-5jSNJrcFkQqZSjjZp7XdL9gKzbjUjzrU5LKN2XVGu4wxIjDoXtzCfff7CTxCTkMEQqZIEY/w400-h300/20231015_163709.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYwymv9qlix-RQu-qqB267RSbaMG14dlcWDVqWfH6OoHM-5Zeif88VBgvrjDM0qRVLcUumtz09nQRLk3VE_Y7yhyphenhyphentEaXcQ7R25_LCIOd1baGYNpesOYZazDI9DF8KpYuFZTx0QK15md7yB9EiHqzE9F-tiqV5r2shPuKJ_vSHDmqfLg_AtWVBQiFKuu8/s4032/20231015_163729.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYwymv9qlix-RQu-qqB267RSbaMG14dlcWDVqWfH6OoHM-5Zeif88VBgvrjDM0qRVLcUumtz09nQRLk3VE_Y7yhyphenhyphentEaXcQ7R25_LCIOd1baGYNpesOYZazDI9DF8KpYuFZTx0QK15md7yB9EiHqzE9F-tiqV5r2shPuKJ_vSHDmqfLg_AtWVBQiFKuu8/w400-h300/20231015_163729.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4VwMa4z-Ql38SDofGONkd9owqnQoRPC3Bi1Yl1LUxLeseOpgLkV-1i5RimVF8bb4VhJ91Ap2z_bnR_boU8dy9YmQESMiSZ4yaKkpkJ1urL4Ghu8HoZfF0lLL6nTcprJTckE46SzU8SbY7nnme1KRTHX_VixJGNR-c251QsQT-s48glM1Q0H_bxHSJww/s4032/20231015_164809.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4VwMa4z-Ql38SDofGONkd9owqnQoRPC3Bi1Yl1LUxLeseOpgLkV-1i5RimVF8bb4VhJ91Ap2z_bnR_boU8dy9YmQESMiSZ4yaKkpkJ1urL4Ghu8HoZfF0lLL6nTcprJTckE46SzU8SbY7nnme1KRTHX_VixJGNR-c251QsQT-s48glM1Q0H_bxHSJww/w400-h300/20231015_164809.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRqV0vb-tZi7u5sevU-x4j8vOUd1agzWJotgnsia9_Qja6N0NW88MhISWoM1s_Zbe27IhIbN1Rw2m8-Y1fd3Qlsf36z3_PMyCTT-aNilkl8mSHuWfZ8R_44ka0_n6YkjrTlnpG8JG8cT9m3Xy9ijDZoIQQaOlzGck7oaRvxW8bsmFuqVUAF9uDLAqRGk/s4032/20231015_165241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRqV0vb-tZi7u5sevU-x4j8vOUd1agzWJotgnsia9_Qja6N0NW88MhISWoM1s_Zbe27IhIbN1Rw2m8-Y1fd3Qlsf36z3_PMyCTT-aNilkl8mSHuWfZ8R_44ka0_n6YkjrTlnpG8JG8cT9m3Xy9ijDZoIQQaOlzGck7oaRvxW8bsmFuqVUAF9uDLAqRGk/w400-h300/20231015_165241.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1eF4Zj2WPJutr-mi_jnWn6aWuT4nrZRmkZCjmzFEVNTc9gn155dbSzKkePVOdGaKkABFxHovET2p-6a6YfcEjPRr3y6vLG1nWmX4jRpW9dwfDmgJoXQQ84byEy7JFa2pt5GEKeEzWZD7xExGf40VukwDCqw4WhKm0sShfjWCvFYyFqvrsKgFhTmyhYR8/s4032/20231015_165922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1eF4Zj2WPJutr-mi_jnWn6aWuT4nrZRmkZCjmzFEVNTc9gn155dbSzKkePVOdGaKkABFxHovET2p-6a6YfcEjPRr3y6vLG1nWmX4jRpW9dwfDmgJoXQQ84byEy7JFa2pt5GEKeEzWZD7xExGf40VukwDCqw4WhKm0sShfjWCvFYyFqvrsKgFhTmyhYR8/w400-h300/20231015_165922.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw1W1606HC7q0cTiLgX8U0ZBWS8zbSEtJJEdjzWrW60-5vA_NeE2Nb-o9KbhD9FJnTWjQP3uam48OB6K3iZN6_UGKAOH5SSQ3uzpyH43_E6xrKgVqNI474XB4M1nYJlhCNrdTn5IWlbGrrZscmkAtuukWdTRybQp27jQwWLA4UvDdA4Vc6t307E-P4Ic/s4032/20231015_170235.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw1W1606HC7q0cTiLgX8U0ZBWS8zbSEtJJEdjzWrW60-5vA_NeE2Nb-o9KbhD9FJnTWjQP3uam48OB6K3iZN6_UGKAOH5SSQ3uzpyH43_E6xrKgVqNI474XB4M1nYJlhCNrdTn5IWlbGrrZscmkAtuukWdTRybQp27jQwWLA4UvDdA4Vc6t307E-P4Ic/w400-h300/20231015_170235.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ht5v76dVz4mK1jWGYM0nhQsJiuhyLP8ABlrKRqGiq-01WWXJmUCszhYjXt7WhNv5Yki_w_YVgGWfT0QeyLmQVH0pJiKQ2MyeMavb5z2OepaKhXeraspol9cgbvOxxbcfptoPjrzo-LfOWpbpWowc5wiyDJK4hZungdL-lIYmQHyOwtAsFzFZVfPLJoA/s4032/20231015_164006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ht5v76dVz4mK1jWGYM0nhQsJiuhyLP8ABlrKRqGiq-01WWXJmUCszhYjXt7WhNv5Yki_w_YVgGWfT0QeyLmQVH0pJiKQ2MyeMavb5z2OepaKhXeraspol9cgbvOxxbcfptoPjrzo-LfOWpbpWowc5wiyDJK4hZungdL-lIYmQHyOwtAsFzFZVfPLJoA/w400-h300/20231015_164006.jpg" width="400" /></a></div><div><br /></div>Now, the main reason most people visit Baekjeong is the meat. We let the birthday girl, Gracie, order what she wanted. We had two rounds of the Marinated Short Rib ($49), Thinly Sliced Brisket ($37), and Boneless Short Rib ($56). Our final bill would have been cheaper if we had gotten a combo meal instead of getting all of these separately. Live and learn, but at least Gracie was happy. <div><br /></div><div>Instantly, I could tell this was way higher-quality beef than we had at the other Korean barbecue restaurants we had visited. Maybe it was because our server cooked it for us, and she asked how we liked our beef and cued us to take it from the grill when it was to our desired doneness. The meat was flavorful, especially the marinated short rib, which we could not get enough of. Make sure to take a break from all that meat to sample the cheese-corn and egg that cooks alongside the outer ring of the grill. I ended up making a delicious omelet with it. <div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBiG9rscGqC6Vs2zk5DnUsL2uE8IlikzZ7bMLx2bRP5BdcQRq53-1_Q0Tl95caTRVTcs2sBH7wB4cBQ5xdkD_fS1Ue28fAtWJNdGTdJCd0SroPjhID9R3N26Woof2-NfcGO9zflnCRrAW0XTKEWPArsCvJAIrIVBLnBvZr0Fhbhi91_0HXJPk9J1TqqU/s4032/20231015_164613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBiG9rscGqC6Vs2zk5DnUsL2uE8IlikzZ7bMLx2bRP5BdcQRq53-1_Q0Tl95caTRVTcs2sBH7wB4cBQ5xdkD_fS1Ue28fAtWJNdGTdJCd0SroPjhID9R3N26Woof2-NfcGO9zflnCRrAW0XTKEWPArsCvJAIrIVBLnBvZr0Fhbhi91_0HXJPk9J1TqqU/w400-h300/20231015_164613.jpg" width="400" /></a></div><p>Katie needed a break from all the meat because she ordered these Fried Dumplings ($14). I had one of these, but with all the meat I had, I only remember a little about what was inside. It was fried well and lacked any greasiness. It was an excellent plan to deviate from all the meat, but this may have been better at the start of our meal. </p><p>This is not the most in-depth review I've ever done, but I was not even sure I would review Baekjeong because Korean BBQ places let me down so many times. This place restored my faith in Korean barbecue. The meat was higher quality than the AYCE places, and having someone cook for you was a game changer. Of course, the tradeoff is that eating here is more expensive, but our niece Gracie is worth it. I'm just hoping next year, she wants pizza or maybe my famous meatloaf. Fingers crossed. </p><p>Out of five bone saws (because the name of this restaurant translates to butcher in English, and butchers use bone saws to prepare meat), five being best to zero being worst, Baekjeong Korean Barbecue gets 3.5 bone saws. </p><p>For more information about Baekjeong Korean Barbecue, head to their website by clicking here: <a href="https://www.baekjeongkbbq.com/">https://www.baekjeongkbbq.com/</a></p></div></div>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-24219745791468174482024-03-21T10:01:00.000-07:002024-03-21T10:01:12.863-07:00Flying into Another Hockey Season at Green Cheek Beer Co.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbm5DcgXu3-uG34wiM4S8P7Oz6PCmQ0XRJWhlzCeqDZ0dOTeGq29r-JW7YtAZs5r_Q6M8Op4yMsgn72fG_4XtcfRF7qwVZ_vcML-5Zof5lD5adf5nufsYsMLGSkkjspUtTYJOhgeMDMfLt4TykNouMbcGg8fAxWn1ULLJGQL0875b_6mB02c66yFHF3O8/s4032/20231008_181427.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbm5DcgXu3-uG34wiM4S8P7Oz6PCmQ0XRJWhlzCeqDZ0dOTeGq29r-JW7YtAZs5r_Q6M8Op4yMsgn72fG_4XtcfRF7qwVZ_vcML-5Zof5lD5adf5nufsYsMLGSkkjspUtTYJOhgeMDMfLt4TykNouMbcGg8fAxWn1ULLJGQL0875b_6mB02c66yFHF3O8/s320/20231008_181427.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Green Cheek Beer Co.</div><p></p><p style="text-align: center;">2957 Randolph Ave. Unit B</p><p style="text-align: center;">Costa Mesa, CA 92626</p><p><br /></p><p>It's that time again, the time of year when we pick our Ducks tickets. We split the 41 home games with my parents and our good friend Steve. Usually, the upcoming hockey season is a time for optimism, but our beloved Ducks have been in rebuilding mode for the last five years and have failed to make the playoffs all of those years. They have good young players, but it's still anyone's guess whether they will meld well together and transform into a Stanley Cup-caliber team. Time will tell, but I was less hopeful than I have been. </p><p>When we pick our tickets, I like to choose a place in the middle of where we all live. That puts us in the Huntington Beach or Costa Mesa area. I also want to pick a place where I have never been, and they must serve beer because Steve and I like to imbibe with a few drinks as we choose the games we want to see and catch up with each other's lives over the preceding year. This year, I picked Green Cheek Beer Co. as the meeting place for our ticket swap. </p><p>I had not heard of Green Cheek until my Yelp search led me to its existence. My craft beer game is less strong than my restaurant game, as I usually like to eat my calories rather than drink them. Green Cheek must be doing something right, as they now have four locations (Orange, Sunset Beach, Oceanside, and this one in Costa Mesa) in just seven years of existence. They produce beers, lagers, stouts, and seltzers and have won numerous awards here and abroad. All of their locations have a rating of four stars and above on Yelp, so I was excited to experience what they were all about. </p><p>We arrived at Green Cheek on a Sunday just before 3pm. The place was packed, but there was ample seating in the room adjacent to where you order both food and drinks from the people behind the bar. The weather was perfect for outside dining, so we grabbed a picnic table on their partially covered patio in the back of their space. The crowd was friendly and relaxed, enjoying the last few minutes of their Sunday Funday activities before the realities of the looming workweek invaded their minds. </p><p>The menu at Green Cheek is small, but the staple items are here; a trio of starters, burgers, and chicken sandwiches. They also have about a third of their menu dedicated to plant-based items. Nothing on their food menu is priced above $18, which is a nice change of pace when considering that a typical combo meal at your favorite fast food spot is going for just a dollar or two less. Before picking the Ducks games we would suffer through this year, we ordered food and waited for our buzzer to spring to life. Here's how it all came out for us. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9ePk3uQbMX0YIaskdC7An98BqpGdtLc1Gtb9hvvBbWKKsVcrwKs4h6gNuR2HPgjK2KESIAadC7nslDNyKtBgQGa9V1kRmjK2nU9zex9wpwSLfJq2VtDDPk4KRof6bOyof2YtOqGuMiH0LBe6eo0U498-Eq8WMgGcex-kPiia09pGlfyNaRBsSM54riw/s4032/20231008_145342.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9ePk3uQbMX0YIaskdC7An98BqpGdtLc1Gtb9hvvBbWKKsVcrwKs4h6gNuR2HPgjK2KESIAadC7nslDNyKtBgQGa9V1kRmjK2nU9zex9wpwSLfJq2VtDDPk4KRof6bOyof2YtOqGuMiH0LBe6eo0U498-Eq8WMgGcex-kPiia09pGlfyNaRBsSM54riw/w400-h300/20231008_145342.jpg" width="400" /></a></div><div><br /></div><div>I've been on a real tater-tot kick lately. Wherever I've eaten lately, I've ordered these tiny little barrels of fried potato. At Green Cheek, we started with their Cheeky Style Tots ($10). This is also available with fries, but I like the crunch of the tot a lot better. Tots are also a lot easier to eat with a group of people. This is their version of animal-style fries, but it's way better than what you can get at In-N-Out. For one thing, bacon is added here, and the grilled onions are in bigger chunks, so they are more pronounced. I'm not usually a fan of cheese sauces, but this one was unobtrusive and went well with the other items on the tray. The tater tots held their crunch way longer than any french fry would have. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQa_P45F5PXB37PcznetH8rfPcZd9ePByLxLQiL-yZaXBF_FBcTKj_12u1D3b0hfTMJjJoRsjtMq3PsWuPVwWfgo4LqenyQEwfa5dbPVW8XrhBjnUe4zvGZZuCVzBvmyJKSfN4gB8DSmeW0TGOfazzGpR4ilLYXHMS7fl-krVkvnRPsK0jXH4BmENCaw/s4032/20231008_165638.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQa_P45F5PXB37PcznetH8rfPcZd9ePByLxLQiL-yZaXBF_FBcTKj_12u1D3b0hfTMJjJoRsjtMq3PsWuPVwWfgo4LqenyQEwfa5dbPVW8XrhBjnUe4zvGZZuCVzBvmyJKSfN4gB8DSmeW0TGOfazzGpR4ilLYXHMS7fl-krVkvnRPsK0jXH4BmENCaw/w400-h300/20231008_165638.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNWVHB3Ia78JUHzM0RoFSMKaJOGhpCL8jDrZjHGngaE7KNTM92S1xK30fecBtJhAnE87EE_b9OH7IiXchWgPHoKZwuU4ObQS9mr5vzJBR5ZRACKFUcmwmnBc27x_q7-S2q9qX1CY8yh2qZelEV2MBEbarX1Um0aVP7LwFyJly_B1Huoj911AWdfpxxAw/s4032/20231008_165636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNWVHB3Ia78JUHzM0RoFSMKaJOGhpCL8jDrZjHGngaE7KNTM92S1xK30fecBtJhAnE87EE_b9OH7IiXchWgPHoKZwuU4ObQS9mr5vzJBR5ZRACKFUcmwmnBc27x_q7-S2q9qX1CY8yh2qZelEV2MBEbarX1Um0aVP7LwFyJly_B1Huoj911AWdfpxxAw/w400-h300/20231008_165636.jpg" width="400" /></a></div><div><br /></div><div>Katie is usually a casual bystander while picking our hockey tickets, only occasionally reminding me that I shouldn't choose a particular game because we have a previous commitment that would conflict with going to a hockey game. My little social coordinator selected the Grilled Chicken Club ($16) for her meal. From where I was sitting, this was a good-looking chicken sandwich. It came with herby lemon mayo, thick-cut bacon, lettuce, tomato, and Swiss cheese on a brioche bun. She also added avocado for an additional charge, but I did not note how much extra it was. Katie liked the freshness of everything involved here but thought the sandwich was missing something. The chicken itself was moist and seasoned well. The avocado and bacon were on point, but the lemon mayo did not shine here. It was too mellow and did not stand out. The fries were nicely done, with a light and crunchy breading. They went well with the provided ranch dressing. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqE28q8Kk2YfevR-RkF325Ijuw1tPOPYyeA6NUKubSCU7GffBjuz-VWafoGF7LXMzi_-tud8NKAgKiNGoRzi8RWOUixMB57qn-Sbh_3RpY5ucwWVOmnPKmf_fYNSvNVqixNtmSABxrAE5U6dJPmY5DxbieS2dsYGM2bp3X88KrxhsMkTjih6BnzGtBJc/s4032/20231008_165726.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqE28q8Kk2YfevR-RkF325Ijuw1tPOPYyeA6NUKubSCU7GffBjuz-VWafoGF7LXMzi_-tud8NKAgKiNGoRzi8RWOUixMB57qn-Sbh_3RpY5ucwWVOmnPKmf_fYNSvNVqixNtmSABxrAE5U6dJPmY5DxbieS2dsYGM2bp3X88KrxhsMkTjih6BnzGtBJc/w400-h300/20231008_165726.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb16qwYjnw5gy1AIq8a5r8sHwJtz1MuUxzuI79J6CnuWvfWmYBTE68RZMd3QJTCoS8cJFeb4al4covy9Oh8B_0hbpgbyqYjyYOnOhsIiUtwLFpeMrrRTifhlA3gASCvOUi-ZgiUDS8r6HJF9BIteFaSQfwMAJIlYMa08Xi8FAH5TP7V63e-1TutqY4ee4/s4032/20231008_165728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb16qwYjnw5gy1AIq8a5r8sHwJtz1MuUxzuI79J6CnuWvfWmYBTE68RZMd3QJTCoS8cJFeb4al4covy9Oh8B_0hbpgbyqYjyYOnOhsIiUtwLFpeMrrRTifhlA3gASCvOUi-ZgiUDS8r6HJF9BIteFaSQfwMAJIlYMa08Xi8FAH5TP7V63e-1TutqY4ee4/w400-h300/20231008_165728.jpg" width="400" /></a></div><div><br /></div><div>Smash burgers are all the rage right now, even appearing at fast food joints, but Green Cheek was doing them when they opened 7 years ago. Trendsetters apparently. I've mentioned many times on this blog how my parents are not big eaters, and that was evident again at Green Cheek when they split the Burger For the Kiddos ($9). This single three-ounce beef patty came with just American cheese on a potato bun and a small serving of fries. My parents were quiet this early evening, so I only really got their reaction to this burger and fries when I asked them a week later. My dad claimed he liked the burger but had to get some ketchup packets at the condiment stand set up outside to put on the burger. I bit my tongue so I wouldn't say that's probably why you shouldn't order a kid's burger, but I held it in. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNOIL5bCk9pRHcUVxUX5CVR2SGCJUz-hEHsYrG-kOfnUsmGUBzdqpD99ErVJVqRypDTcLi_fL6sET-3pYxNTvttGU4c7qzKA4Bmzb0M2UCAFFkfUHrzL4hHdockuLXKmfYuA1jWFNhC5ElTGEMvToYSZmti8iXTROACiNU7yEf-nto_uWjd6Jy2I8zAE/s4032/20231008_165822.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNOIL5bCk9pRHcUVxUX5CVR2SGCJUz-hEHsYrG-kOfnUsmGUBzdqpD99ErVJVqRypDTcLi_fL6sET-3pYxNTvttGU4c7qzKA4Bmzb0M2UCAFFkfUHrzL4hHdockuLXKmfYuA1jWFNhC5ElTGEMvToYSZmti8iXTROACiNU7yEf-nto_uWjd6Jy2I8zAE/w400-h300/20231008_165822.jpg" width="400" /></a></div><p>I, of course, went for an adult burger. The Classic Double Smash Burger ($14) comes with six ounces of beef, sliced American cheese, grilled onions, and burger sauce. I liked this burger, but it did have a few flaws. The bun was squished and did not hold its form very well while I ate my burger. The inside of the bigger was enjoyable but would have been better with more of their burger sauce, which they applied sparingly. The beef, cheese, and bacon ratio were excellent. Asking for an extra side of the burger sauce will be my priority the next time I'm here. </p><p>Ultimately, Green Cheek Beer Co. was a great place for us to meet. The atmosphere was nice and relaxed, the food was good, and getting together with my parents and Steve was also excellent. They were very affordable, which you can only say about a few spots these days. On my next visit, I'd like to return and try their wings or the buffalo chicken sandwich. I hope the Duck's season goes better than I imagined, but since I'm writing this well into hockey season, I know it will be challenging for our local hockey team. </p><p>Out of five soccer balls (because green cheek parakeets are found in the wild in Bolivia, Argentina, Paraguay, and Brazil, all of these countries are rabid about soccer), five being best to zero being worst, Green Cheek Beer Co. gets 3 soccer balls. </p><p>For more information about Green Cheek Beer Co., head to their website by clicking here: <a href="https://greencheekbeer.com/#home">https://greencheekbeer.com/#home</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-38881677765648682882024-03-14T16:17:00.000-07:002024-03-14T16:17:24.891-07:00JD’s, King of the Wing?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2itLwmaDevQwwwJq6ODKtRgYxlyi2S05WLcZ8LF2qo7_0tgYZgFCAeLxXwzyHllX5bs1iKRdzJH9JQabzrAcS4w_QjRM2O1IMXrGeXY4e-DDDDIceqJMbjGFeBvNerV5QFSDIQldeyPMiFYD1nIFmQKwi7Nznb21WzVE2jI_-Z33Y9f-JLJeh4f_PtoM/s4032/20231005_131841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2itLwmaDevQwwwJq6ODKtRgYxlyi2S05WLcZ8LF2qo7_0tgYZgFCAeLxXwzyHllX5bs1iKRdzJH9JQabzrAcS4w_QjRM2O1IMXrGeXY4e-DDDDIceqJMbjGFeBvNerV5QFSDIQldeyPMiFYD1nIFmQKwi7Nznb21WzVE2jI_-Z33Y9f-JLJeh4f_PtoM/s320/20231005_131841.jpg" width="320" /></a></div><br /><div style="text-align: center;"> JD's Wingz</div><p></p><p style="text-align: center;">117 East Chapman Avenue</p><p style="text-align: center;">Placentia, CA 92870</p><p><br /></p><p>Except for pizza and burgers, I get asked most about where to find the best wings. I'm not the world's biggest chicken fan, but I like chicken wings, especially when watching sports. My competitive eating days are mostly behind me, but my last contest was with some punk from work about who could eat the most wings in one sitting. I quickly mopped the floor with the kid, and my finishing total was 71 wings in less than an hour. </p><p>Okay, back to my point. When people ask me where to get wings, I recommend Santora's across from Saddleback College in Mission Viejo, SoCal Wings in Westminster, and Krave in Irvine. This Korean fusion restaurant makes some excellent wings that will not disappoint. As for the chains, I enjoy Epic Wings and Fire Wings but try to avoid Buffalo Wild Wings at all costs. Even though they have over twenty choices of sauces and dry rubs, their chicken is average at best, and the rest of their menu is way worse than that. </p><p>I learned about JD's Wingz through Instagram when they contacted me for a visit. We had trouble connecting, but I added them to my list of restaurants to try. A few months later, I finally made it here when I was up this way for a dentist appointment. They are located in the shopping center at the corner of Bradford and Chapman Avenues, in Placentia, right by the water tower. </p><p>JD's opened for business in August of 2021 and is run by MMA fighter Christian Aguilera. Christian is a native of Whittier and has exchanged the octagon for this small storefront where he sells baked wings, chicken sandwiches, and sides. Yes, you read that right, baked wings. I'm always skeptical about baked wings because I like the skin to be extra crispy. I know frying is not the healthiest way to go, but wings are not something I have every day, although I would not be opposed to it. Let's see if these baked wings can satisfy like fried wings do. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbw8rTV0at1_yM7srNlW04Lb8RH2ZI0O78rznEA7LmINCbUJYMYZAytckN7FhOVQTJ6OxYZOU90iUKRu4q6-_rMB8b4jk-pyJZV7VQ35aMiuxE2XlQZPzuTh7nK9S3xbKb6sGNFaZgV04-g-CKkEEyTrYBsJQPRHrGZo6pbt0LEVhfbYAZ8KKoUsMlMNo/s4032/20231005_125712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbw8rTV0at1_yM7srNlW04Lb8RH2ZI0O78rznEA7LmINCbUJYMYZAytckN7FhOVQTJ6OxYZOU90iUKRu4q6-_rMB8b4jk-pyJZV7VQ35aMiuxE2XlQZPzuTh7nK9S3xbKb6sGNFaZgV04-g-CKkEEyTrYBsJQPRHrGZo6pbt0LEVhfbYAZ8KKoUsMlMNo/w400-h300/20231005_125712.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPtXwc8aC2JKQiqJUTMqrJS6hRSYiRub0x3W8siRgkjHgziKFVhVkXGuYmmWD_6FcvC600QMRIRj1ioTktl0G0WeNQebnbumLwWNE9LJZeLtjmEtKJaZzpPAXSI67rV_7t9AeMO3f3aE7IhhmHDbExp4JmlKjqYt_tOwrvIDCuVe_squHq15s2b4Yvcs/s4032/20231005_125705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPtXwc8aC2JKQiqJUTMqrJS6hRSYiRub0x3W8siRgkjHgziKFVhVkXGuYmmWD_6FcvC600QMRIRj1ioTktl0G0WeNQebnbumLwWNE9LJZeLtjmEtKJaZzpPAXSI67rV_7t9AeMO3f3aE7IhhmHDbExp4JmlKjqYt_tOwrvIDCuVe_squHq15s2b4Yvcs/w400-h300/20231005_125705.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzqP0kN2c_QN5BMKbRAs_90ygjuwMxrhU3tZJw2nUPaehmvKLqIUW3a78AbOIpungzYnx1ZcE_yyHl186Ufh_pe6WKTNYENXK31juIfvn4eFkQUCb1XfKg4UYO0J1QyycFvUVi8LKY9PndKu7IWzuRLzk-bqdDHs6Zv2w6yDYMweinWSU4Qh-N4Br7wk/s4032/20231005_125707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzqP0kN2c_QN5BMKbRAs_90ygjuwMxrhU3tZJw2nUPaehmvKLqIUW3a78AbOIpungzYnx1ZcE_yyHl186Ufh_pe6WKTNYENXK31juIfvn4eFkQUCb1XfKg4UYO0J1QyycFvUVi8LKY9PndKu7IWzuRLzk-bqdDHs6Zv2w6yDYMweinWSU4Qh-N4Br7wk/w400-h300/20231005_125707.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwefHQgj0xXQgbMakm4kKNHS3guAyxqm6U5KWGRWiCg2eulUJYNOytA7XgcWAmkdkjAZYtfs-1p7Rg-udZpF-FSSy1qJRfEePh87XpZJIeon5mty66yzjJvPvAVjDa0-juYN8zHJ-EH6-z0pWnHNGzj7snIJVwBNrouHBI68lpncvHs1VX0yZbyczUPxk/s4032/20231005_125709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwefHQgj0xXQgbMakm4kKNHS3guAyxqm6U5KWGRWiCg2eulUJYNOytA7XgcWAmkdkjAZYtfs-1p7Rg-udZpF-FSSy1qJRfEePh87XpZJIeon5mty66yzjJvPvAVjDa0-juYN8zHJ-EH6-z0pWnHNGzj7snIJVwBNrouHBI68lpncvHs1VX0yZbyczUPxk/w400-h300/20231005_125709.jpg" width="400" /></a></div><p>Yes, to answer your question I was eating alone, and yes, I did eat all of this while I was at JD's. Going to the dentist makes me hungry; what can I say? I got the 5 Wing Combo ($16.96), which comes with one flavor of wings, a side item, and a drink. I also got 5 Wings Ala Carte ($10.25) just for a little more variety. One ranch was free with my combo meal, while the other cost me $.80. </p><p>I selected the OG Hot flavor with Tater Tots as my side for my combo meal. The first thing I noticed when these were placed in front of me was that they seemed bigger than other wings. There was lots of meat included here, and the manageable spicy sauce covered every inch of the wings. Maybe they were bigger because they were not fried and did not shrink up like their fried cousins seem to. The meat underneath was moist and tender, and I enjoyed how the sauce dried into the skin after cooling off so they were less messy to eat. The tater tots were baked nicely and had a slight crunch, but other than that, they did not really stand out from others I've had. Next time, I'd try their loaded tots or the coleslaw, which people love. </p><p>My garlic parmesan wings were good, but the garlic and parm dry rub did not stick to the wing when I picked it up or dipped it in their magnificent ranch. Luckily, they put lots of the dry rub on here, which still provided plenty of flavor to the outside of the wing. I'm always partial to garlic parmesan on wings, but I'd like to try their mango habanero, creole BBQ, or lemon pepper on my future visits to JD's. </p><p>JD's Wingz has made me a convert to baked chicken wings. There are pros and cons to both fried and baked wings, but there's room for both in the world of chicken wings. You don't get quite as crunchy skin with the baked, but the chicken underneath is more moist and tender. The sauces and rubs were a great complement to the chicken, and with 14 available, there's definitely one you're going to enjoy. Not a fan of wings. They also have a chicken sandwich and their version of boneless wings, a chicken meatball ground in-house, and topped with any rubs or sauces. Sounds interesting. I'll definitely add JD's Wingz to my response when people ask me where to find good wings in OC. </p><p>Out of five title belts (because the owner of JD's was an MMA fighter and the goal of any fighter is a title belt), five being best to zero being worst, JD'sWingz gets 3 title belts. </p><p>For more information about JD's Wingz, head to their website by clicking here:<a href="https://www.jdswingz.com/">https://www.jdswingz.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-20970634145599918152024-03-13T08:54:00.000-07:002024-03-13T08:54:57.612-07:00Getting Sushi Wasted at Sushi Damu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoEk8IHRzc8VgL-d959XE_jwRIqSVB9MUmG-cmUyTjwZVcHSsdpnQCEjO8FwLpJmTgb8jZhH8qYyvXQAtNFHeVs94WVKY42xomjES1JgNdjQ4ieZasgmOzKzFx4oPxyC4zN5ss7Nc08pU7PBjMi_eOgRThCoplZSN0aa8Omqq1p4wETkeBdZIi_k_zr0/s4032/20230924_181808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoEk8IHRzc8VgL-d959XE_jwRIqSVB9MUmG-cmUyTjwZVcHSsdpnQCEjO8FwLpJmTgb8jZhH8qYyvXQAtNFHeVs94WVKY42xomjES1JgNdjQ4ieZasgmOzKzFx4oPxyC4zN5ss7Nc08pU7PBjMi_eOgRThCoplZSN0aa8Omqq1p4wETkeBdZIi_k_zr0/s320/20230924_181808.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Sushi Damu</div><p></p><p style="text-align: center;">13962 Newport Ave/ Suite D</p><p style="text-align: center;">Tustin, CA 92780</p><p><br /></p><p>For most of you three people who read my restaurant blog, this may become your favorite review in a long time. It has nothing to do with the restaurant or the food but with how little I'm actually going to write, thus sparing you from reading my horrible writing. Instead of going in-depth over every piece of sushi that we had here at Sushi Damu, I'll let the pictures do the talking. </p><p>Sushi Damu is an all-you-can-eat sushi restaurant. I like sushi well enough, but I do not consider myself a sushi expert by any means. I prefer quantity over quality when it comes to eating sushi. I've had some high-quality sushi, and I can see the appeal, but for something that I'm not that passionate about, I can't see paying the high price for premium sushi. </p><p>So, an AYCE sushi option is always preferable to me. I'm not a sushi purist, either. I'll eat a full range of sushi, from nigiri to deep-fried rolls that most people scoff at. That being said, I also don't want fish that's on the verge of not being fresh. No one wants the after-effects of eating sushi that's just about to turn. </p><p>I've been to Sushi Damu three times now, and it's one of the best AYCE experiences I've had in OC. It's situated on the corner of El Camino Real and Newport Avenue in Tustin, in the same shopping plaza as Habit Burger and other small businesses. Parking has never really been an issue for us, but we usually avoid the prime dining times of 6pm or later on weekends, when wait times for tables can easily eclipse the two-hour mark. </p><p>There are three dining options at Sushi Damu. Their choice offerings, which cost $39.99, include everything but sashimi and premium cuts—this is what I always get. The other two levels, which cost $45 and $60 per person, include omakase-grade cuts, sashimi, and bluefin tuna. As with all AYCE sushi places, you must agree to some rules. There's a 90-minute time limit per table and a five-item limit per person for each round. Leftovers are charged at the price on the sheet, and uneaten sushi rice is also charged. Pretty standard stuff for AYCE sushi places. </p><p>We arrived here at half past four and were seated right away. The contrast from the bright outside to the fluorescent blue light inside takes a little getting used to. The music pumping through the speakers adds to the club-like vibe, but it's not loud enough to drown out your dining companions. We made our picks for our first round and waited less than ten minutes for our first of three rounds to arrive. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAhAomZM8yDMo1ljCu3vhkeZMLBRoDM0a217HnfUJoktwztkTGrbl3fCkEpWHq0PdvU8sjoXfS5DU9CPVUnrA4orVRbwzENDY3Xi2xwGBhbxbJWbWJhf9Lko5s3tnOYVaEQtdQDbvHRAQ7rL8iGmyTS1t0CBEuEQFu20k6KHXVTselfMx45Q6NH8zRbE/s4032/20230924_163504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAhAomZM8yDMo1ljCu3vhkeZMLBRoDM0a217HnfUJoktwztkTGrbl3fCkEpWHq0PdvU8sjoXfS5DU9CPVUnrA4orVRbwzENDY3Xi2xwGBhbxbJWbWJhf9Lko5s3tnOYVaEQtdQDbvHRAQ7rL8iGmyTS1t0CBEuEQFu20k6KHXVTselfMx45Q6NH8zRbE/w400-h300/20230924_163504.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCLxC9b8VFu9UtaLbpsBHl4yYzvTo7750ytFFTicAFP6NuHMdsBptf8GFx9kqMH7_WCbaTG82D-HpYcJ7G3vQNm9yXV4vOc2CDJONodSabcnztuhy4PkhViq1ynibiFL6ouAq_FCA_LqBokQF8zJiFsnw9QnDGlKcG9VkABVvjAt2T6eB-O1nCFjq6Gg/s4032/20230924_165005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCLxC9b8VFu9UtaLbpsBHl4yYzvTo7750ytFFTicAFP6NuHMdsBptf8GFx9kqMH7_WCbaTG82D-HpYcJ7G3vQNm9yXV4vOc2CDJONodSabcnztuhy4PkhViq1ynibiFL6ouAq_FCA_LqBokQF8zJiFsnw9QnDGlKcG9VkABVvjAt2T6eB-O1nCFjq6Gg/w400-h300/20230924_165005.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4HP_eufIViEc3uGJS72nR19nHvxuGgjX-tnEii6ciCgnKRJZJ2MvOKZNlomap5VPUWOGSVlyPZSb4eGjs8-MVMLCRBdSOGtxCOvroHzAaHTbdSM80wAUBnEo35Ib7XqKd5zHalpCHy_i5g0BVMjRtHf1uU0cnn82RjftxJ__EZ89xGfZVg-PjiUlbX4/s4032/20230924_165229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4HP_eufIViEc3uGJS72nR19nHvxuGgjX-tnEii6ciCgnKRJZJ2MvOKZNlomap5VPUWOGSVlyPZSb4eGjs8-MVMLCRBdSOGtxCOvroHzAaHTbdSM80wAUBnEo35Ib7XqKd5zHalpCHy_i5g0BVMjRtHf1uU0cnn82RjftxJ__EZ89xGfZVg-PjiUlbX4/w400-h300/20230924_165229.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGXYv3X7Zmzf_P81QKd2bcSYPVY-2cC_r0IPt-fUjCBpsVGJUBWB9aHw56-K3sAay_moDqPhNeE5BEtUz3qxIoNfMhnrWHoxXOtlZhTJswEGOHzhzmsnBToSP6I1G1LK7em2MZk3XIbSlHrR9aKIr8KiAeFmc6iLtUYuqOcQJPAPovkqwmn8F-_lj47I/s4032/20230924_165232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGXYv3X7Zmzf_P81QKd2bcSYPVY-2cC_r0IPt-fUjCBpsVGJUBWB9aHw56-K3sAay_moDqPhNeE5BEtUz3qxIoNfMhnrWHoxXOtlZhTJswEGOHzhzmsnBToSP6I1G1LK7em2MZk3XIbSlHrR9aKIr8KiAeFmc6iLtUYuqOcQJPAPovkqwmn8F-_lj47I/w400-h300/20230924_165232.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXvoU8_9u1_z3h4HjMHK6Z-eoS0_6P1OI7mq9fFr8Jc76wiv_ljMNFM2XCYn0bh3HRVeMe_SeXTDhMG8JULWX7Cdv8Rsi3NQIaySajMmyNHySy5rRec0acpHNTV52Wkmv_E7rgeKPWtWaDLjZlvGFAw9vgRiQjeQFv9vFjkBAFgOItb3vxFbzSoPodB0/s4032/20230924_170151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXvoU8_9u1_z3h4HjMHK6Z-eoS0_6P1OI7mq9fFr8Jc76wiv_ljMNFM2XCYn0bh3HRVeMe_SeXTDhMG8JULWX7Cdv8Rsi3NQIaySajMmyNHySy5rRec0acpHNTV52Wkmv_E7rgeKPWtWaDLjZlvGFAw9vgRiQjeQFv9vFjkBAFgOItb3vxFbzSoPodB0/w400-h300/20230924_170151.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxryzwuhiUPYzeICUAheYiIugUCvwqrh2J0f7-4m519TJKmkxIExtdx3HVZQ7kr5wL0z-f2vtfu9qNKGvW1qTmveODTHRT93bnLaAqvgBDCBPBF-Kc_kQBQ54Q6kVCU-ANWlyRQbJlRz1cWkLFPgdLOKP3516RBbHYRQQO61Khg6d7cy98fRsXSSLMRY/s4032/20230924_170220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxryzwuhiUPYzeICUAheYiIugUCvwqrh2J0f7-4m519TJKmkxIExtdx3HVZQ7kr5wL0z-f2vtfu9qNKGvW1qTmveODTHRT93bnLaAqvgBDCBPBF-Kc_kQBQ54Q6kVCU-ANWlyRQbJlRz1cWkLFPgdLOKP3516RBbHYRQQO61Khg6d7cy98fRsXSSLMRY/w400-h300/20230924_170220.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9rXt6KHJYIcRK7h4TqBfR0JOwWQBPKF_KlQWK8OwoHUI-vZifd4zte04e8wZwKN8Nq88tkK0yZjRDXshS0-0o7bHH-lZVCsuPKx2-1Jq7Pm6RqxFgdV513vX80TdDEFq3rOagOxlraW47zohHthMY-tawr0VHPgcMeEjGpNpf886f3hfVimPDP4JVGM/s4032/20230924_170231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9rXt6KHJYIcRK7h4TqBfR0JOwWQBPKF_KlQWK8OwoHUI-vZifd4zte04e8wZwKN8Nq88tkK0yZjRDXshS0-0o7bHH-lZVCsuPKx2-1Jq7Pm6RqxFgdV513vX80TdDEFq3rOagOxlraW47zohHthMY-tawr0VHPgcMeEjGpNpf886f3hfVimPDP4JVGM/w400-h300/20230924_170231.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLd8HrxxeHJhGQ5FEqadAhUmqw_qnYh92_lsU6MaGcsmFi-Olv5nC4WkR7ds2wruvn9BZlCVLGDCGYVN1TinlTH03DsM41hRUAz2T1JIFEuR4UsO-IFLFe1mZCjRAQXi1TG-lbMKvlD2j668CsyGMH3TBtptsUoXQAGVhDWtW8noJxHtfaqQocliFJmno/s4032/20230924_170235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLd8HrxxeHJhGQ5FEqadAhUmqw_qnYh92_lsU6MaGcsmFi-Olv5nC4WkR7ds2wruvn9BZlCVLGDCGYVN1TinlTH03DsM41hRUAz2T1JIFEuR4UsO-IFLFe1mZCjRAQXi1TG-lbMKvlD2j668CsyGMH3TBtptsUoXQAGVhDWtW8noJxHtfaqQocliFJmno/w400-h300/20230924_170235.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrOe-s33fxODcYExG-n9bzgssHJ4vHrV6tbUyDeqjTFV9SsQn34F1-HwaAsUzIUlMhSweX_t7pyuBfvZub32u0cRJHb3HrBU2JdJFX_OwzMIEv8REmhKYZenrLl-UNukGo2DmiOo7tjYUvE3HKTBtwSCvynWG8HbgMd9B4q0NITJNtxkcSiGSKx6bans/s4032/20230924_170302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrOe-s33fxODcYExG-n9bzgssHJ4vHrV6tbUyDeqjTFV9SsQn34F1-HwaAsUzIUlMhSweX_t7pyuBfvZub32u0cRJHb3HrBU2JdJFX_OwzMIEv8REmhKYZenrLl-UNukGo2DmiOo7tjYUvE3HKTBtwSCvynWG8HbgMd9B4q0NITJNtxkcSiGSKx6bans/w400-h300/20230924_170302.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SSaKIctRNXNzRWBc2tK6ZCT9k3S5qGcWaezmGyQR6x2dsJZwPGeMTz3Mmu4S0voKOXJ_515JqtSNMqUouiqMGK28piMGMXfBWFG2tYqNiDajF9p99bNvZz6lec9ygxdhyphenhyphenMRazTRqLfwgc7K8F19zRxG02-31sDCZv4THXg12BTMPt1uo5Y0Npt8s1U4/s4032/20230924_174007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SSaKIctRNXNzRWBc2tK6ZCT9k3S5qGcWaezmGyQR6x2dsJZwPGeMTz3Mmu4S0voKOXJ_515JqtSNMqUouiqMGK28piMGMXfBWFG2tYqNiDajF9p99bNvZz6lec9ygxdhyphenhyphenMRazTRqLfwgc7K8F19zRxG02-31sDCZv4THXg12BTMPt1uo5Y0Npt8s1U4/w400-h300/20230924_174007.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3XiRhu9i_ViMcMaMU2rILIcgJ7AOld0K3UjwEVOBDA4_9StepLciOuJqENFq3B-wvNIHHCYwLYtyzixY7w5J52U365wd2mMm0AVmbgIfJkCaPIbGaCgXyHw5WYYX75EcvEie6DUvX9wfAmXR9PgjKExwqT2PXGSh6GjTOGy-cD0SpQFecQAXt0OiZ_4/s4032/20230924_174010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3XiRhu9i_ViMcMaMU2rILIcgJ7AOld0K3UjwEVOBDA4_9StepLciOuJqENFq3B-wvNIHHCYwLYtyzixY7w5J52U365wd2mMm0AVmbgIfJkCaPIbGaCgXyHw5WYYX75EcvEie6DUvX9wfAmXR9PgjKExwqT2PXGSh6GjTOGy-cD0SpQFecQAXt0OiZ_4/w400-h300/20230924_174010.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJfRFg4LoDy3A73W-6Xx5L2AjIzVfE7P1eOrWHbgFO52ql6jb0fyDnUXh7MP0YbRs_hPG7YBi27cwC1qpt8sJ7i0cNJHZy8vBbiRmIVdeylYcR1zbZiSrIQaw5ukbkqnYxGQ3-IHI9-X2C7z5alr4Sr984xBPOz1hWc9NYFMOfPZPspBP7asO6ievrww/s4032/20230924_174310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJfRFg4LoDy3A73W-6Xx5L2AjIzVfE7P1eOrWHbgFO52ql6jb0fyDnUXh7MP0YbRs_hPG7YBi27cwC1qpt8sJ7i0cNJHZy8vBbiRmIVdeylYcR1zbZiSrIQaw5ukbkqnYxGQ3-IHI9-X2C7z5alr4Sr984xBPOz1hWc9NYFMOfPZPspBP7asO6ievrww/w400-h300/20230924_174310.jpg" width="400" /></a></div><p>As promised, I'm not going to go into detail about all the things we ate here. You're welcome. I will tell you that everything was fresh, and we left very satisfied with everything we had. The variety here was impressive. I counted 30 items on their izakaya menu alone. There are dozens upon dozens of signature rolls, cut rolls, hand rolls, and nigiri to pick from. We definitely ate our $40 worth. </p><p>The only drawback about this place is that it seems to be run by teenagers. For the most part, their service was on point, but empty dishes sat in front of us way too long. They were slow about picking up our paper for our next rounds, and we waited a long time for our check. Maybe we just caught them on an off day, but we will be back when we crave all-you-can-eat sushi. </p><p>Out of five pieces of ginger (because I'm sure with how busy this restaurant is, they go through quite a bit of ginger), five being best to zero being worst, Sushi Damu gets 3 pieces of ginger. </p><p>For more information about Sushi Damu, head to their website by clicking here: <a href="https://sushidamu.com/">https://sushidamu.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-69469326174837160922024-03-09T08:44:00.000-08:002024-03-09T08:49:04.720-08:00The Best Breakfast Burrito in OC That No One’s Talking About<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WqFyK9cjMg9ljkBmZOsNO15Lw0sWpZIQII7UhmCBdLUgZ8kJ9sknfImzlAXYJtTB1MDmw1XsuxCLKjqkAQ6OTeDfCAIPozS-eSSwXfd1ckO7XS1J1Rm7sZiavjec-O_XI1HQYmmzT4VW9j46BbtgoHLxSErNVh6WWNaPFAweqlZ9ewJD3w61rmJrM0g/s4032/20230914_113025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WqFyK9cjMg9ljkBmZOsNO15Lw0sWpZIQII7UhmCBdLUgZ8kJ9sknfImzlAXYJtTB1MDmw1XsuxCLKjqkAQ6OTeDfCAIPozS-eSSwXfd1ckO7XS1J1Rm7sZiavjec-O_XI1HQYmmzT4VW9j46BbtgoHLxSErNVh6WWNaPFAweqlZ9ewJD3w61rmJrM0g/s320/20230914_113025.jpg" width="320" /></a></div><br /><div style="text-align: center;"> 3rd Place Coffee</div><p></p><p style="text-align: center;">26741 Portola Parkway</p><p style="text-align: center;">Foothill Ranch, CA 92610</p><p><br /></p><p>In case I have not mentioned it before, we moved near the end of last year, our first move in over ten years. It's not a big relocation, although any move can feel like it's across the country, especially when your wife is a pack rat. We migrated from Mission Viejo to Rancho Santa Margarita for a six-month stint. We will then return to what feels like civilization when we move to Laguna Hills. </p><p>I decided to make the most of this change of residence by trying some of the local restaurants and eateries I would not typically have known about. Most people, including myself, are not too keen on the restaurants in this part of OC, but I wanted to dispel that notion by highlighting a few that I found to be worth visiting, starting with 3rd Place Coffee. </p><p>Those of you who know me probably know that I'm one of six people in the country who is not a fan of coffee. I always joke that Katie drinks enough for both of us, and she visits Starbucks twice daily. 3rd Place is not usually a spot I would veer towards, but they also get glowing reviews for their breakfast burritos, so after a hike to nearby Red Rock Canyon, I gave them a try. </p><p>3rd Place opened a year and a half ago in the Foothill Ranch Marketplace, which also features Ralph's Supermarket, Arby's, Avila's El Ranchito, and a Waba Grill at the corner of Portola and Bake Parkways. This is strictly a morning and mid-afternoon business, as they open their doors at 6:30 and close at 3pm, with the lone exception being Wednesdays, when they open back up from 6 to 9pm for an open mike night. </p><p>Their short, concise breakfast menu features seven bagel sandwich options on the six varieties of bagels they offer daily. There's a yogurt parfait and a Hawaiian fruit bowl, but I had my eye on one of their three breakfast burrito options, which range in price between $8.99 to $10.99. I was a little early for lunch but noted their wraps and sandwiches, most notably the Classic TBA, a turkey, avocado, and bacon sandwich on sourdough bread. That would have to wait for next time, as I had a breakfast burrito in my sights. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4IS-4Wn7lpEdv7vChyTAdJ9pcui-t6pQgeX5ARP02_YyiPAIzQ30KDh9MadVtS6k-8cqoET48qP0PWh3R8eIBVk1yzZsz2YFRAPm3vt3R-LZEc-GGgGcJ3KGFLYSlnHuslykEHHizLe0niNXrTHHrS2gbUdoqd3nYxsmBaxpH_a9CAkjQ17ZOyvQCWc/s4032/20230914_104247.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4IS-4Wn7lpEdv7vChyTAdJ9pcui-t6pQgeX5ARP02_YyiPAIzQ30KDh9MadVtS6k-8cqoET48qP0PWh3R8eIBVk1yzZsz2YFRAPm3vt3R-LZEc-GGgGcJ3KGFLYSlnHuslykEHHizLe0niNXrTHHrS2gbUdoqd3nYxsmBaxpH_a9CAkjQ17ZOyvQCWc/w400-h300/20230914_104247.jpg" width="400" /></a></div><div><br /></div><div>As I'm almost always conditioned to do when eating breakfast out, I like to pair my savory item with something sweet. I had heard good things about their cinnamon coffee cake, but they were out. This Blueberry Crumble ($3.50) stood in nicely. They offered to heat it, which allowed the provided butter to melt nicely over the moist cake. The crumble added a little sweetness, and the blueberries were fresh. I saw pictures online where this had an icing drizzle over the top of it, but it was still good even though mine did not have it. I'll have to get up earlier to try the coffee cake. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTh67eA1uHlVDQtKauIi-6s0tm4fbgKAJ7aMO_vOezI-6wAI38r53OerXuYSnEQdC96zynM3wRIrM-iQvPLzDBNG2Ab0GgsaDtWgO_4fO99WMS2ilqbmtpEeXTRf3EjDtr62rM7Uy1l-5NM0LpFfVKgspQfyp0iUG7q3OOAUAPi2CexaluphL3bkmvd3E/s4032/20230914_111950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTh67eA1uHlVDQtKauIi-6s0tm4fbgKAJ7aMO_vOezI-6wAI38r53OerXuYSnEQdC96zynM3wRIrM-iQvPLzDBNG2Ab0GgsaDtWgO_4fO99WMS2ilqbmtpEeXTRf3EjDtr62rM7Uy1l-5NM0LpFfVKgspQfyp0iUG7q3OOAUAPi2CexaluphL3bkmvd3E/w400-h300/20230914_111950.jpg" width="400" /></a></div><p>At 3rd Place Coffee, they have five kinds of breakfast burritos offered; Bacon, Sausage, Vegetarian, Vegan, and the Brochacho Burrito ($10.99), which provides both sausage and bacon encased in the wrapped flour tortilla. I know, it's a big surprise that I would opt for the one with bacon and sausage. This one also features other things that the other burritos do not, avocado and a delicious ancho chipotle sauce, which gives this burrito a jolt from the usual red or green salsa other breakfast burritos have to make do with. Add crispy hashbrowns for texture and light and fluffy eggs, and you get one of the better breakfast burritos in OC. My one complaint about this would be that they were a bit light in the amount of breakfast meats they utilized in this burrito. The bacon and sausage were absent in some bites, which was not as noticeable because the eggs, avocado, and hashbrowns helped to pick up the slack. I suggest asking for extra meat next time. </p><p>It's not the most massive breakfast burrito, and it's not going to keep you from eating dinner eight hours later, but it's one you should definitely consider trying if you're on a quest to find all the great breakfast burritos that the OC has to offer. On my first visit here on a Thursday past 10am, it took 25 minutes for my burrito to appear at our table, while my friends' burritos had come out ten minutes prior. Maybe a miscommunication between the kitchen and the front counter staff. They made it up to me without prompting by giving me a gift card for a later visit, which I gladly used the next month with no further issues. 3rd Place Coffee is definitely one of the places I'll miss when our six-month exile in RSM is over, but I'll still find a reason to make it out this way for their breakfast burrito. </p><p>Out of five bronze medals (because that's the medal that someone who finishes behind the leader and second place traditionally receives), 3rd Place Coffee gets 3.5 bronze medals. </p><p>For more information about 3rd Place Coffee, head to their website by clicking here: <a href="https://3rdplacecoffee.com/">https://3rdplacecoffee.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-82106652180538711712024-02-25T10:12:00.000-08:002024-02-25T10:12:16.273-08:00Lucy in the Sky With Pizza<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2sgCM4BczVY-AQk0KEslPrAt-dvKVgKYOvNCSP2OHKDbzhz6moMeCQUj7Hv5zVkF4EiOgM5wwrKOjG8jsaj922BTeRjgupRdk8cuW_NoMapAAxbyGL96mXIjtQJ_AqOg7kiIoyouoAjHig7bgWUPee7dkbBvLP8fruhFaoJLP6IcBTW-GbczUl0VoM8/s4032/20230903_192633.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2sgCM4BczVY-AQk0KEslPrAt-dvKVgKYOvNCSP2OHKDbzhz6moMeCQUj7Hv5zVkF4EiOgM5wwrKOjG8jsaj922BTeRjgupRdk8cuW_NoMapAAxbyGL96mXIjtQJ_AqOg7kiIoyouoAjHig7bgWUPee7dkbBvLP8fruhFaoJLP6IcBTW-GbczUl0VoM8/s320/20230903_192633.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Sgt. Pepperoni's Pizza</div><p></p><p style="text-align: center;">26601 Aliso Creek Road, Suite D</p><p style="text-align: center;">Aliso Viejo, CA 92656</p><p style="text-align: left;"><br /></p><p style="text-align: left;">Whether you know it or not, we are living through OC's pizza renaissance right now. People used to lament that no excellent pizzas were available in Orange County. That has changed with the additions of some of my favorite spots to get a slice. Gibroni's, Terra Mia, Folk's, Truly Pizza, Tony's Little Italy, and Brooklyn City, to name a few off the top of my head. </p><p style="text-align: left;">I feel I had let Sgt. Pepperoni's slip by me. They have been in business since the mid-70s, and I had never visited until they recently reached out to me via Instagram and invited us to see what they were all about. Their original location on Bristol in Newport is still operating, but now they have added two other locations in Irvine and Aliso Viejo to spread their pizza vibes to a broader audience of OC pizza fanatics. </p><p style="text-align: left;">Sgt. Pepperoni's was started by childhood friends nearly fifty years ago. Like many pizza places, they are very involved in the communities they serve. Supporting youth sports teams, donating and participating in community events, and raising funds for local charities. Their passion project is Julian's Lego Corner fundraiser every September. They urge their customers to donate Lego sets to the children of Choc Hospital, and they also donate a portion of the sales of the pizza of the month to this worthy cause. This proves once again just how generous the restaurant industry is with not only nurturing us through food but also making others' lives better. </p><p style="text-align: left;">We arrived at the Aliso Viejo location of Sgt. Pepperoni's at 6pm on a recent Sunday. We were met with a bustling restaurant. I was immediately drawn to the glass pizza case near the register. It featured a dozen varieties of pizza by the slice and their famous pinwheels, pizza dough, which is filled with toppings and sliced to resemble the child's toy of the same name. I could barely stop myself from drooling on the glass as we headed to the register to order. </p><p style="text-align: left;">The menu here is, of course, pizza, pizza-focused. By my count, they offer 14 custom pizza options and build-your-own, gluten-free, and vegan pizzas. They also provide the unique option of having your favorite two specialty pizzas on each half of your pizza, which is great for the indecisive, which we were. Apps, sandwiches, salads, family meals, and desserts round out the rest of the menu. We quickly grabbed a table and waited for our food. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp6VMez9VLN5wrbh7c0X-B2fXSCnO7S0NnTWtow1buA3ceKAxiyOBAJ9qm9-duUXRnREMRfgb_KkXTkaEiklMaCutX0sNztZTY_k70LXq2qil_GeM3qny4hRdqm1dy0rFRwBAqRkI2mpl5kmu0GFRGU74e7xY8BXDdAqeKsbifx854mf7uPc7Q2v5X8g/s4032/20230903_185301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp6VMez9VLN5wrbh7c0X-B2fXSCnO7S0NnTWtow1buA3ceKAxiyOBAJ9qm9-duUXRnREMRfgb_KkXTkaEiklMaCutX0sNztZTY_k70LXq2qil_GeM3qny4hRdqm1dy0rFRwBAqRkI2mpl5kmu0GFRGU74e7xY8BXDdAqeKsbifx854mf7uPc7Q2v5X8g/w400-h300/20230903_185301.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfvdnPPDX_l_ErlwZuTAY2pkvnOeuZo3WStT3qf5MDVgE86tBJNh9vuN7E3GGhGiL95TKlpoO_AVn26hPFIK4ghbsLCbWdNlbpQOS91YzVSFlmGdn-TofHbNCYQFd9zBmk0xO-iw_HdY6dnfawzxd867lgWuVb7lbFcOzLoTdt-2UCbA_aPrKpqWcHYg/s4032/20230903_185353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfvdnPPDX_l_ErlwZuTAY2pkvnOeuZo3WStT3qf5MDVgE86tBJNh9vuN7E3GGhGiL95TKlpoO_AVn26hPFIK4ghbsLCbWdNlbpQOS91YzVSFlmGdn-TofHbNCYQFd9zBmk0xO-iw_HdY6dnfawzxd867lgWuVb7lbFcOzLoTdt-2UCbA_aPrKpqWcHYg/w400-h300/20230903_185353.jpg" width="400" /></a></div><div><br /></div><div>I've been trying to eat more salads as of late, and Katie was inspired by my produce-eating habits, so she opted to get one of her own as well. She selected the House Salad ($12.50) to start off with. This salad featured mixed greens with tomatoes, mozzarella, pepperoni, cucumbers, pepperoncini, and croutons with ranch dressing. This was a good-sized salad that could have easily fed two people. She felt </div><div><br /></div><div>I went with my old reliable when it comes to salads, the Caesar ($12.50). This was about as straightforward of a version of a Caesar as you could make. Chopped romaine, shredded parmesan cheese, and croutons were all there was to this salad. It was still good, especially with the freshness of the romaine and the delicious Caesar dressing. They could have added more parmesan to this, though. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2w2lp1yKZ_HNXhq9rrSKes-0XEI_Jzxirm04VajxWjGt4H3EgJVPZNIM40tAWTY4gOvAMj9w78sgpX9Zvkfbj67GO-4oTrJXYYScYFbYN1nysVGmeOkD8CVe9fl8jV_ImcZI23FzsPkaiuX8BQwtrMVvJZcKh52ymHVo9Jgoge-FfyuMtaE_gSIQa2Q/s4032/20230903_185419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2w2lp1yKZ_HNXhq9rrSKes-0XEI_Jzxirm04VajxWjGt4H3EgJVPZNIM40tAWTY4gOvAMj9w78sgpX9Zvkfbj67GO-4oTrJXYYScYFbYN1nysVGmeOkD8CVe9fl8jV_ImcZI23FzsPkaiuX8BQwtrMVvJZcKh52ymHVo9Jgoge-FfyuMtaE_gSIQa2Q/w400-h300/20230903_185419.jpg" width="400" /></a></div><div><br /></div><div>If Garlic Knots ($8.50) are on the menu, Katie must try them when eating out. This pizza dough is rolled into a ball, coated with garlic and butter, and then baked. I liked these but was partial to the bigger ones, as they were a little more doughy on the inside. The garlic and butter really came through, but I would have liked some of their excellent ranch dressing for dipping these. I'll ask for that next time we get these. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNzjRbm3wJ_JRkXlToa2CFLUveoUmFpMBo9TaNuD3IjwZI2s3cEVaQve5sMmaXix7kxtrt9NHPfwp999U-YzTU3XEhgt3TWHy4ULiPiTXkyeFh1a-EkXPFe_84KUQuhNUFKXstpP8n6VE70j6iGxO85c4acJgGx1NxcDtFrZyMcG00SoL3J5bzEmnn_E/s4032/20230903_190349.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNzjRbm3wJ_JRkXlToa2CFLUveoUmFpMBo9TaNuD3IjwZI2s3cEVaQve5sMmaXix7kxtrt9NHPfwp999U-YzTU3XEhgt3TWHy4ULiPiTXkyeFh1a-EkXPFe_84KUQuhNUFKXstpP8n6VE70j6iGxO85c4acJgGx1NxcDtFrZyMcG00SoL3J5bzEmnn_E/w400-h300/20230903_190349.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsW3ObJkVsvEICInLh9Tyypzi8BcSATIqzr4ZvnODI4H-e5BO9g7BW2Fj7P02iiwWZHefqhyu-49zdRBjHsMbphxm-Y_G56VIjUVqDNB_OG0Q4nt34X5XJNMgSIau3Urf_rIFlTxF7NSfQ5XNJRic9l7q2nv8lNXLisxqHbenWeojDKAR-bMy-cAiQEA/s4032/20230903_190355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsW3ObJkVsvEICInLh9Tyypzi8BcSATIqzr4ZvnODI4H-e5BO9g7BW2Fj7P02iiwWZHefqhyu-49zdRBjHsMbphxm-Y_G56VIjUVqDNB_OG0Q4nt34X5XJNMgSIau3Urf_rIFlTxF7NSfQ5XNJRic9l7q2nv8lNXLisxqHbenWeojDKAR-bMy-cAiQEA/w400-h300/20230903_190355.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejHGf9b4_Xi9bDQtVcRF6t1BblwX4j9t-_TkLOfRFcmBGrptyf9QUfw1AMWDUspYY2qs1P9XXD4uKO5B8DNi1mQtyYqXxQMX91GPcSGEhBOP1VVBkZTL5aPSBFCNDZ7xWuS6BN0fNjxfSv2_bl2_cZNbmZQTgHju0BrMTHyN7UuCIJwbkQoMmbS2Jebc/s4032/20230903_190358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejHGf9b4_Xi9bDQtVcRF6t1BblwX4j9t-_TkLOfRFcmBGrptyf9QUfw1AMWDUspYY2qs1P9XXD4uKO5B8DNi1mQtyYqXxQMX91GPcSGEhBOP1VVBkZTL5aPSBFCNDZ7xWuS6BN0fNjxfSv2_bl2_cZNbmZQTgHju0BrMTHyN7UuCIJwbkQoMmbS2Jebc/w400-h300/20230903_190358.jpg" width="400" /></a></div><p style="text-align: left;">As I mentioned before, Sgt. Pepperoni's allows you to have two supreme pizzas on each half of your pizza. Perfect for us, who like different things on our pizza. On our 18-inch Pizza ($34.50), we got half with the works and the other half with all the meats. The works included pepperoni, meatballs, sausage, bell pepper, onions, olives, mushrooms, and garlic. This was Katie's side, as I'm averse to olives of any kind. I had a piece that was not covered in olives, which was good. I liked that the crust was manageable and held up structurally when lifted. The onions and garlic added a nice flavor boost as well. Katie was happy with her pick. </p><p style="text-align: left;">I was happy with my meat side as well. Bacon, pepperoni, sausage, and meatballs covered much of the surface area. Every bite I took included some meat, which is only sometimes the case for other pizza places. The pepperoni crisped up around the edges, and the sausage was nicely spiced. I was also surprised that this was less greasy than expected due to the meat quality they use here. Next time, I'd spend the extra $1.50 and opt for extra cheese to help balance the toppings-to-cheese ratio. My additional two pieces heated up nicely for lunch the next day, </p><p style="text-align: left;">It's no wonder that Sgt. Pepperoni's has been in business for close to 50 years. They offer some solid pizzas, perfect for youth sports teams, whether winning or losing, celebrating birthdays or any other occasion, and even a night in just watching movies and making memories at home. There's no time that pizza is not a good choice for any meal, especially nowadays, when pizza is having its moment in the sun. </p><p style="text-align: left;">For more information about Sgt. Pepperoni's, head to their website by clicking here: <a href="https://sgtpepps.com/">https://sgtpepps.com/</a> </p><p style="text-align: left;"><b>** We were provided this meal for free in exchange for an honest review of their service/food. No other compensation was received. </b></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-13235053801348140532024-02-15T07:52:00.000-08:002024-02-15T07:52:22.569-08:00Say Cheese! We’re at Los Ayala’s in Orange<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdam8O1XA0XEy2-g0i85r_nDdFz1G1m4xnv2vSyuWQXft-piufQswztiNew1Le2VlUbdQdmZRAOch15td5M2ownm3BwnyGL48q6wsfCUXKdBPKJ4V4XxLooxkRRnbPy1DCgTDS89dC-bbbZlqDjHCASjqj73knd2GHKyfiPVvBC5xaPO3UHOz7J43iH-Q/s1000/o%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="1000" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdam8O1XA0XEy2-g0i85r_nDdFz1G1m4xnv2vSyuWQXft-piufQswztiNew1Le2VlUbdQdmZRAOch15td5M2ownm3BwnyGL48q6wsfCUXKdBPKJ4V4XxLooxkRRnbPy1DCgTDS89dC-bbbZlqDjHCASjqj73knd2GHKyfiPVvBC5xaPO3UHOz7J43iH-Q/s320/o%20(2).jpg" width="320" /></a></div><br /><div style="text-align: center;"> Los Ayala's </div><p></p><p style="text-align: center;">2139 North Tustin Street #1</p><p style="text-align: center;">Orange, CA 92865</p><p><br /></p><p>We were back from our East Coast trip and needed some Mexican food and to visit with my parents. I wanted them to stay near home, so I looked for a Mexican restaurant in Orange. I only had to scroll for a second on Yelp before finding Los Ayala's. It was the first listing there, and it had an impressive four-and-a-half-star rating with just over 150 reviews. This is impressive for a spot that has been open for two years this month. </p><p>If this address seems familiar to you, you must have eaten here when this used to be Bobby D's. It's in the same shopping plaza with Target, Hickory and Spice BBQ, Flame Broiler, and a Domino's Pizza, right across from Trader Joe's at the corner of Meats and Tustin. I had never eaten here when this was Bobby D's, but people loved that place and expressed apprehension that Ayala's would be as good as its former tenant. </p><p>We arrived at Ayala's at half past 5 on a Saturday evening. The restaurant was probably at seventy percent of capacity. Ordering is done at the counter, and the food is brought to you. The menu here is more varied than expected at a typical fast-casual Mexican restaurant in Southern California. There are one and two-item combination plates, burritos, tacos, starters, salads, and Mexican favorites. They also have a breakfast menu, but it's unclear whether it's available all day. Most items hover around the $16 mark, with only a shrimp platter eclipsing the $30 price point. We made our picks, found a table, and waited for our food to arrive. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mBv3TbIMvonvgidK2s41kcNy1V8wuwT0KZAcQQ5Rq3kLT7f4ckHLyldolz8pvwjIBdht3n7Kx7c7tZEWV9QARhV5zPsHTfE8fSoo_IIsjh73rFvgvMyc3mCiHjJ5GmKW0CR0fWIuFv9TJ6mhxDiThTEGqLJGgS3UVZTxzZAFagnQpO89BnWXDzzWLSI/s4032/20230819_173300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mBv3TbIMvonvgidK2s41kcNy1V8wuwT0KZAcQQ5Rq3kLT7f4ckHLyldolz8pvwjIBdht3n7Kx7c7tZEWV9QARhV5zPsHTfE8fSoo_IIsjh73rFvgvMyc3mCiHjJ5GmKW0CR0fWIuFv9TJ6mhxDiThTEGqLJGgS3UVZTxzZAFagnQpO89BnWXDzzWLSI/w400-h300/20230819_173300.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKL2Ti0FXD6JkW6jcIL0xWm7lgUiQLJt_xlVA65gamKCxsQEhiigb1TYF4gXYzfRE-102A8HsBogrVuuFe2bCZfUF_Olcjj_XTsZvQAVE8rz7sErWlCjUwx7ysqvBfczKOCl2dUW0wUrKU4WfLGIitAVQ5r-FrDY4HF_dtfr3pNOYgszYXbWjhGcKhEQ/s4032/20230819_173302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKL2Ti0FXD6JkW6jcIL0xWm7lgUiQLJt_xlVA65gamKCxsQEhiigb1TYF4gXYzfRE-102A8HsBogrVuuFe2bCZfUF_Olcjj_XTsZvQAVE8rz7sErWlCjUwx7ysqvBfczKOCl2dUW0wUrKU4WfLGIitAVQ5r-FrDY4HF_dtfr3pNOYgszYXbWjhGcKhEQ/w400-h300/20230819_173302.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1y5XGyDF9JdBad6d5SNDvgXm47kbqM0B8pHO_xmTjV2lPCcABtYVfF5KPeSfYqczmBqDW0rk0biuDNn705y3pJcH5rg9bSuA9jcc-Va8-JWEQibMmiVH2VCV2bKPO4MOIo8_CLe-y_cvnkorkiE2t1FWl5K_ZW3uluMClK2AYbkA021MOzpLCGXyytVE/s4032/20230819_173310.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1y5XGyDF9JdBad6d5SNDvgXm47kbqM0B8pHO_xmTjV2lPCcABtYVfF5KPeSfYqczmBqDW0rk0biuDNn705y3pJcH5rg9bSuA9jcc-Va8-JWEQibMmiVH2VCV2bKPO4MOIo8_CLe-y_cvnkorkiE2t1FWl5K_ZW3uluMClK2AYbkA021MOzpLCGXyytVE/w400-h300/20230819_173310.jpg" width="400" /></a></div><div><br /></div><div>Since this was a fast-casual Mexican spot, I was slightly surprised when they brought these Chips and Salsa. The chips were crisp, and the salsa had a slight bite of heat. It will be manageable if you are averse to heat; it's just a hint of spice on the back end of each bite. The salsa was also very well blended, with little to no chunks. Good to nibble on while waiting for our food to come out. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFikEFN4RDaj01IhlSXN1pM_y0gFjXqhXcg7-kEu0qSb_h-1aJHBf1xMRouIZrupALhw_EH0JeOZYGSgA-UQTfuouzN_1NSPhZ_heJnpfC4oSGrOF7Ja8fd93qdTqkba9CqBwaQR_YtF034IrdHdnLQ7vt4uR_LFpy_91xBby0CuoUvEInYYCSnbPEgyA/s4032/20230819_174344.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFikEFN4RDaj01IhlSXN1pM_y0gFjXqhXcg7-kEu0qSb_h-1aJHBf1xMRouIZrupALhw_EH0JeOZYGSgA-UQTfuouzN_1NSPhZ_heJnpfC4oSGrOF7Ja8fd93qdTqkba9CqBwaQR_YtF034IrdHdnLQ7vt4uR_LFpy_91xBby0CuoUvEInYYCSnbPEgyA/w400-h300/20230819_174344.jpg" width="400" /></a></div><div><br /></div><div>I have been on a big nacho kick lately, which continued here at Los Ayala's with these Nachos ($16). A bed of tortilla chips was topped with beans, shredded beef, jalapenos, cheese, salsa ranchera, sour cream, and a dollop of guacamole. These nachos get plus points because they had plenty of toppings and used shredded cheese instead of liquid cheese, and even though this was topped with a good amount of wet toppings, the chips stayed relatively crisp until the last few bites remained. My only two critiques are that they could have gone a little easier on the sour cream, and there could have been more guacamole, as we were fighting over it as soon as this was sat down at our table. An excellent start to our meal, though. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4UoyF9Q7x4Na0SgQFMWUkNGHXLhwjSApGRXENcqo-qrq3gq_D_jT8oTRH6zuXQsA6A-KIo__gn7djfB4m5GUe_Rq5McxRDtcGHeWQOvbYJns4Tr8xiK0OjhAsXm3q7sUBuvibakcV42AGor7aj4cZz7LE6NtboMkyaMyTHn3JpG1Cp2gm4VSzRYbQZ4/s4032/20230819_174526.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4UoyF9Q7x4Na0SgQFMWUkNGHXLhwjSApGRXENcqo-qrq3gq_D_jT8oTRH6zuXQsA6A-KIo__gn7djfB4m5GUe_Rq5McxRDtcGHeWQOvbYJns4Tr8xiK0OjhAsXm3q7sUBuvibakcV42AGor7aj4cZz7LE6NtboMkyaMyTHn3JpG1Cp2gm4VSzRYbQZ4/w400-h300/20230819_174526.jpg" width="400" /></a></div><div><br /></div><div>My mom is a one-trick pony when it comes to eating in Mexican restaurants. She always veers towards a cheese enchilada. There needed to be better communication between my mom and dad when ordering her meal. She wanted a cheese enchilada ala carte, but my well-meaning father got her the Cheese Enchilada Combo Meal ($13) instead. This traditional red sauced enchilada was filled with cheese and then topped with more melted cheese. My mom seemed to like this but felt too much cheese was involved here, which was the point to me. She sparingly ate the refried beans and rice, which I happily took home for dinner the following evening. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLw0rrm1cftWexbhZZB1vKE7sjGk3QqTEI1-EAGbLjsmd65tS-RduEmIilTq4gYRyGqkeBn52qlP-2x15CCSZds1nHglJV813_i8fTgTn66YpBCMqm-niIlt9iVqyvzk5LRTQJeLCGjAS8k1t9cNPObmYu6_EGh2tBDUhqBzjg2l_cxV5FWc5oxLZtz74/s4032/20230819_174533.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLw0rrm1cftWexbhZZB1vKE7sjGk3QqTEI1-EAGbLjsmd65tS-RduEmIilTq4gYRyGqkeBn52qlP-2x15CCSZds1nHglJV813_i8fTgTn66YpBCMqm-niIlt9iVqyvzk5LRTQJeLCGjAS8k1t9cNPObmYu6_EGh2tBDUhqBzjg2l_cxV5FWc5oxLZtz74/w400-h300/20230819_174533.jpg" width="400" /></a></div><div><br /></div><div>Katie kept the combination vibe going with her selection of this 2-item Combination Plate ($16) featuring a Crispy Chicken Taco and a Cheese Enchilada. Unlike my mom, Katie really enjoyed the cheesiness of the enchilada and would get it again. The crispy taco was indeed crispy, and the chicken inside was seasoned well and not as dry as most she's had. It came dressed simply with pico de Gallo, cheese, and lettuce. The beans and rice rounded out her plate nicely. She left Los Ayala's completely satisfied with this meal. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IK0EPErdto072cJpUlpP0wIqNusxHV7cx5Ay7lWGXAFM9MNO_G2eP3L0mspM4FKpAgCY3to9yH0yjiNP0xDL0nlRZtVvNBQrSAG-3frbwjica-YltOLIERbi4uwrq0uXXQ_e7bNaH56097uD0PrfbSiNQiDaR01gxEnmdh4wXspij3WEADnJAhw7qeo/s4032/20230819_174553.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IK0EPErdto072cJpUlpP0wIqNusxHV7cx5Ay7lWGXAFM9MNO_G2eP3L0mspM4FKpAgCY3to9yH0yjiNP0xDL0nlRZtVvNBQrSAG-3frbwjica-YltOLIERbi4uwrq0uXXQ_e7bNaH56097uD0PrfbSiNQiDaR01gxEnmdh4wXspij3WEADnJAhw7qeo/w400-h300/20230819_174553.jpg" width="400" /></a></div><div><br /></div><div>I've been on a real losing streak lately regarding carnitas. I have not been impressed with the last dozen places where I have gotten this fried pork dish. I like variety in my carnitas: a little fat, some crispy tips, and tender bites. This Carnitas Plate was better than the last few versions I have had at other restaurants, but they were not good enough to break my carnitas slump. I liked their citrus marinade, but the pork was too lean and lacked any fat. Some of my bites were on the dry side, but that was remedied by adding some refried beans to each forkful. I'm not usually a rice guy, but the Mexican rice here was light and flavorful. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjro0ynhKNo31z6ySKGCcN0Z7abzP-JLLqrMrzeNJy9bGvc7woJdQa3zUeXqwIzjAvJSsXms2_e6R7dJQCou9TCth01bwWi_-ELOQ1TTkEds8BSYX3HgJeEwKihQhU3s9u_tuzhQEvyxBS5-mNPxiqyT7Vkpt7qPgCAbjBO_Iy3vPBoHsmQZyGLWd2BbKI/s4032/20230819_174601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjro0ynhKNo31z6ySKGCcN0Z7abzP-JLLqrMrzeNJy9bGvc7woJdQa3zUeXqwIzjAvJSsXms2_e6R7dJQCou9TCth01bwWi_-ELOQ1TTkEds8BSYX3HgJeEwKihQhU3s9u_tuzhQEvyxBS5-mNPxiqyT7Vkpt7qPgCAbjBO_Iy3vPBoHsmQZyGLWd2BbKI/w400-h300/20230819_174601.jpg" width="400" /></a></div><p>As I stated earlier, my mom is an easy read regarding her Mexican food choices. My dad is just as easy to peg. He's a Chile Relleno ($13) fiend. At Ayala's, their chile relleno is filled with cheese and then topped with red sauce and even more melted cheese. For my dad, this was too much cheese. What's with my parents? Who have they become? Too much cheese is never something I'd say, but that was my dad's takeaway with his meal. He said all the cheese neutralized the chile, so it was like it wasn't even there. He liked the beans and rice but would probably get something else on his next visit. </p><p>My parents were not impressed with Los Ayala's, but Katie and I liked it. Even though my carnitas were just okay, I enjoyed the nachos, cheese enchilada, beans, and rice. Los Ayala's would be one of our usual spots if we lived in the area. The food came out quickly, the staff were friendly, and the prices were reasonable. For a fast-casual Mexican spot, they are doing a good job, and maybe, over time, people will even forget how much they miss Bobby D's. </p><p>Out of five talking reindeer (because this restaurant is across the street from the recently closed Orange Mall, which had reindeer that would speak to you while you waited to see Santa back in the '70s and '80s), five being best to zero being worst, Los Ayala's gets 3 talking reindeer. </p><p>For more information about Los Ayala's, head to their website by clicking here: <a href="https://losayalas.com/">https://losayalas.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-38908758780596068492024-02-04T16:28:00.000-08:002024-02-04T16:28:38.151-08:00Late Night Eats in Ridley Park<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4pCqvdkANGjTrXPC0_kJhfLBxG1KRr5MEp6IT-uqLoYlm-cQ2lETpC7rtudHDDvmmXcAwiKK1iWaF0pxWk1XkOSxEIcc0h-i9yd9tOB680Tc_n1vDEcyDgEkt6tIDEvW9Huad8ucTqQ8XB1iZLRFZctfUXqpbeshnfbfxqsutnyQ8HXLwWSAxFqXhu0/s4032/20230722_224805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4pCqvdkANGjTrXPC0_kJhfLBxG1KRr5MEp6IT-uqLoYlm-cQ2lETpC7rtudHDDvmmXcAwiKK1iWaF0pxWk1XkOSxEIcc0h-i9yd9tOB680Tc_n1vDEcyDgEkt6tIDEvW9Huad8ucTqQ8XB1iZLRFZctfUXqpbeshnfbfxqsutnyQ8HXLwWSAxFqXhu0/s320/20230722_224805.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Stargate Diner and Restaurant</div><p></p><p style="text-align: center;">240 W. Chester Pike</p><p style="text-align: center;">Ridley Park, PA 19078</p><p><br /></p><p>My favorite part about being on vacation is the freedom to do what you want. Back home, it's rare that we eat dinner past 7pm, but while we're on vacation and can sleep in, anything goes. We had just attended a soccer match, and not wanting to eat at the stadium, we were all famished when the game was over close to 10pm. I quickly searched for restaurants that were still open, and that brought us to Stargate Diner in Ridley Park. </p><p>Ever since the pandemic hit a few years ago, it's been hard to find diners that are open 24 hours. From what I've gleaned, Stargate Diner reduced their hours for a time, but now they are back to serving their community every hour of the day. This used to be a Burger King many years ago, but it's been Stargate Diner for at least 13 or more years. There's another Stargate Diner in Delaware, but I need clarification on the connection between the two. </p><p>Our eight-person group arrived at just past 10pm and were met with a nearly empty restaurant, but some charming staff set us up in the back of the dining area. In true diner fashion, the menu at Stargate is enormous. They serve breakfast all day, and there are plenty of choices. Sandwiches are also plentiful here. Deli classics, paninis, clubs, cheesesteaks, burgers, open-faced sandwiches, and pulled pork sandwiches, which they call porkers, are all available. Then, if you still need more selections, they also offer more significant dinners featuring steak, seafood, and Italian offerings. It was quite a lot to take in. We quickly made our selections and waited for our food to come out. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfht8K-1Hyqpg2i-q5c9GP09kliBWwEcPTl-pKS6S9xX-xnOUsAXa9c3aobC75AD3-XDydig_abCYuZIcxujIwPeO2mXPUYQt_Aiz7v4nhB8TMyeofF1M-NElJLz-5W_-whinjXQXr0tPS8BJZyEnSGEPSPwKQ_PFcbKUIWmMHEYt9b7OwWn3O-GQ9hTs/s4032/20230722_221852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfht8K-1Hyqpg2i-q5c9GP09kliBWwEcPTl-pKS6S9xX-xnOUsAXa9c3aobC75AD3-XDydig_abCYuZIcxujIwPeO2mXPUYQt_Aiz7v4nhB8TMyeofF1M-NElJLz-5W_-whinjXQXr0tPS8BJZyEnSGEPSPwKQ_PFcbKUIWmMHEYt9b7OwWn3O-GQ9hTs/w400-h300/20230722_221852.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-efsy-0vRGCUNyxHH5psK1wbXHwTGKp0S5G0i9tyP7WhHCr7wSwqxzW-OGNynWc76Lk5fqpPSUnmhYsekBHTnZ1w5Jv9AgYQl8YuddpSIf8R3brHzsfAraXoUt_yurMQ0MnA_SONHIVNZZu2LEqDsZn1LgdI5VPrQuphrrpahOEh8JH9PHmtVIy7ByWE/s4032/20230722_221922.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-efsy-0vRGCUNyxHH5psK1wbXHwTGKp0S5G0i9tyP7WhHCr7wSwqxzW-OGNynWc76Lk5fqpPSUnmhYsekBHTnZ1w5Jv9AgYQl8YuddpSIf8R3brHzsfAraXoUt_yurMQ0MnA_SONHIVNZZu2LEqDsZn1LgdI5VPrQuphrrpahOEh8JH9PHmtVIy7ByWE/w400-h300/20230722_221922.jpg" width="400" /></a></div><div><br /></div><div>Usually, when I'm eating after 10pm in a diner, I always veer towards the breakfast side of the menu. I deviated from that course of action, but others we were with did not. Hot Cakes with Bacon ($9.99) and Two Eggs with Bacon ($9.99) both got passing marks. The bacon was crisp, and the pancakes were golden brown with plenty of butter provided. One drawback was the packaged syrup, which didn't taste as good as pouring it from a syrup dispenser. The eggs were cooked to a perfect over easy, but the home fries could have been more seasoned and crisped up. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeeYzGz5OkufXii0QWL23LKAecYld1Q3hG3MiOnIepauSv_L7gipiCJW7Qfq-_P3LcTC1cTHoP71x5NBOrvQrndydM8K0lhnbZ_P1U6jMHlNIXW2BlscNGk1KRmudbRthdrYb-i9R2BK3WunbHcnB-6ItnHMX1wK9YHWejxWp-n4OXPRAkBoJtBFeObI/s4032/20230722_221926.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeeYzGz5OkufXii0QWL23LKAecYld1Q3hG3MiOnIepauSv_L7gipiCJW7Qfq-_P3LcTC1cTHoP71x5NBOrvQrndydM8K0lhnbZ_P1U6jMHlNIXW2BlscNGk1KRmudbRthdrYb-i9R2BK3WunbHcnB-6ItnHMX1wK9YHWejxWp-n4OXPRAkBoJtBFeObI/w400-h300/20230722_221926.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUC1i9DGypP74xfcAx06H0HDIh_Euda9irqEN_19gg1Yn8Bs0SQ5Qw2L1FeKqyW2fKxjX9bucJJgFEKSW1khZCYJSRllsaaFFT9c4LaxVfjUydplXIwcshvV8rRTU20qY2CvVvvscBMQCZcw6sCYAA0_VRCH7wFnx4XHX8YNaeei9gRo5edBrH7bnPHc/s4032/20230722_222102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUC1i9DGypP74xfcAx06H0HDIh_Euda9irqEN_19gg1Yn8Bs0SQ5Qw2L1FeKqyW2fKxjX9bucJJgFEKSW1khZCYJSRllsaaFFT9c4LaxVfjUydplXIwcshvV8rRTU20qY2CvVvvscBMQCZcw6sCYAA0_VRCH7wFnx4XHX8YNaeei9gRo5edBrH7bnPHc/w400-h300/20230722_222102.jpg" width="400" /></a></div><div><br /></div><div>Philadelphia is known for cheesesteaks and Italian pork sandwiches, but Scrapple should also be mentioned. It might surprise some people living in the Mid-Atlantic region. Still, scrapple is only on a few menus around the rest of the country and is almost nonexistent in California. For those who do not know what scrapple is, it's an ethnic food of the Pennsylvania Dutch. It's made by mincing ground pork, adding spices and a coarse binding agent like buckwheat or cornmeal, and then frying it. It was actually terrific. It has a good crunch on the outside and a sage/pork taste, like a firmer sausage aura to it. I'd order it if it was available on more menus back home. </div><div><br /></div><div>Another thing we see very little in California is Creamed Chipped Beef ($5.49). Erven gave it a whirl at Stargate Diner and really found it enjoyable. The dried beef is submerged in a thick white sauce that drowns out the dried steak. It was okay but very filling. I'd only be able to have a couple spoonfuls of this at the most. Erven did an admirable job of almost finishing it. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUaJ1okkaOxxsjoNLR8zUdWsJ7iU0-0hc3AMySUQYIuuNqebkK3NMe-7X0IZ76G-fK4HI3pQa1yqH9AryPnB1U_M_lOhA2DgnTuICdu9_SgkK_5jI04JOt8SFbtCQue-LqtwhT1SzaZQU2D17mzu6rwNxyQeXAjjsUQokBcUzpdfbLNAKWf3InigkY-M/s4032/20230722_221843.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUaJ1okkaOxxsjoNLR8zUdWsJ7iU0-0hc3AMySUQYIuuNqebkK3NMe-7X0IZ76G-fK4HI3pQa1yqH9AryPnB1U_M_lOhA2DgnTuICdu9_SgkK_5jI04JOt8SFbtCQue-LqtwhT1SzaZQU2D17mzu6rwNxyQeXAjjsUQokBcUzpdfbLNAKWf3InigkY-M/w400-h300/20230722_221843.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXOEzXRiVDd5pWnVIamDeYXvISPVMedlJpam50MYeCDfB9HWGPo-1Urkr8HSci5XvQvLdOTa_qA-s7HD0WTCYjPxDbTR09LcmXPW6_Hw1OXI3pCC7Kl-5F9_xmvcj0YEyq8ZUEutCxXoqIu-MG-Tj-tRDGklBnHobSsZ2DZS89CiuL0D2I5lJfW1SKis/s4032/20230722_222121.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXOEzXRiVDd5pWnVIamDeYXvISPVMedlJpam50MYeCDfB9HWGPo-1Urkr8HSci5XvQvLdOTa_qA-s7HD0WTCYjPxDbTR09LcmXPW6_Hw1OXI3pCC7Kl-5F9_xmvcj0YEyq8ZUEutCxXoqIu-MG-Tj-tRDGklBnHobSsZ2DZS89CiuL0D2I5lJfW1SKis/w400-h300/20230722_222121.jpg" width="400" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MWfYgW0966QlcWyvN_wKQBP7RoROOxh0xOkM_sCR9qttPa6eyJ4qSsYg9JzRwzjiOoWw1S8pLWt-viE2AGxhclR5WkLYoAIXd8Vti9QIx8P9n0gELEofRAoW1ITHso-tI5XoE8ZWIWHJreUgi6E4rGBs5QulA9pPBHYcUHbtC5SKorSHZzjMCWktnlc/s4032/20230722_221904.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MWfYgW0966QlcWyvN_wKQBP7RoROOxh0xOkM_sCR9qttPa6eyJ4qSsYg9JzRwzjiOoWw1S8pLWt-viE2AGxhclR5WkLYoAIXd8Vti9QIx8P9n0gELEofRAoW1ITHso-tI5XoE8ZWIWHJreUgi6E4rGBs5QulA9pPBHYcUHbtC5SKorSHZzjMCWktnlc/w400-h300/20230722_221904.jpg" width="400" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LVLcl5whBpO09AP1wNARDUbg21zhQprws1GPo0SXGlyR_-Gxw26FeNscxHu0Jburdy4mDsbE0jX04Smqn1ZK3CKnWRbirQkBf3HrBDV4zbMK4iOWNjd3DxKqi_z0M5qhlAGBnm0rsFqIwQr9B9xFy1B2ZS-7XfXEfxMQ_5JuKJFvVDkalYGOg17DhYI/s4032/20230722_222226.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LVLcl5whBpO09AP1wNARDUbg21zhQprws1GPo0SXGlyR_-Gxw26FeNscxHu0Jburdy4mDsbE0jX04Smqn1ZK3CKnWRbirQkBf3HrBDV4zbMK4iOWNjd3DxKqi_z0M5qhlAGBnm0rsFqIwQr9B9xFy1B2ZS-7XfXEfxMQ_5JuKJFvVDkalYGOg17DhYI/w400-h300/20230722_222226.jpg" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMFMnyRJSrzvFHirG8bDtz81ggJ3v-WwF7lC_3IEjcFds1BOxUN0NLIY2aYtazQ56N5yiIDysCwbfCDS9v3SzRz9XX3emPbIROtlaW4YNOGX__NcAY1gXF2G8fNuwBMLllqsvyPjPzKqfPnlfbZ64UIDEyRx8XBbxrdOEL_SIy3tByqF83wI1UuWuAms/s4032/20230722_221908(0).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOMFMnyRJSrzvFHirG8bDtz81ggJ3v-WwF7lC_3IEjcFds1BOxUN0NLIY2aYtazQ56N5yiIDysCwbfCDS9v3SzRz9XX3emPbIROtlaW4YNOGX__NcAY1gXF2G8fNuwBMLllqsvyPjPzKqfPnlfbZ64UIDEyRx8XBbxrdOEL_SIy3tByqF83wI1UuWuAms/w400-h300/20230722_221908(0).jpg" width="400" /></a></div><p></p><p>The rest of us got sandwiches and other assorted things. The Bacon Burger ($11.99) looked good from across the table. It came with lettuce, tomato, Swiss cheese, and two strips of bacon. There were also plenty of fries included on each plate. Rocio tried to be extra fancy when ordering the Tuscan Panini ($11.99). This pressed sandwich came with chargrilled chicken breast, roasted red peppers, provolone, and basil pesto sauce. Rocio ate half of this and let Erven take the rest back to the hotel for breakfast in the morning. The only fried fish I could find on the Stargate menu was the Fried Fish Flounder, and I'm pretty sure the one pictured above was not that. I don't know who ordered this, but it looked basic from where I was seated. </p><p>My standard meal when eating in a diner is a Patty Melt ($11.99). The menu called for rye bread to be used here, but I believe they used just regular white bread, which was fine. Plenty of grilled onions and Swiss cheese joined the eight-ounce patty between the bread. It was a good patty melt and made even better when I asked for a side of Russian dressing for it. The fries were your basic frozen fries, which were fried crispy and hot. Last But not least was Katie's selection, the Turkey Bacon Panini ($11.99). This was a better version of the Super Bird I've had many times at Denny's. They were generous with the sliced turkey and bacon and the melty provolone bound nicely to both meats. Katie had wished that there was a bit more mayo on here to moisten it up a bit. </p><p>As I was writing this review, I knew just how I would sum up our visit to Stargate Diner. Stargate is a solid choice if you need food after 10pm and want something other than fast food. This is not fine dining by any means, as the food is pretty average, but they have an enormous menu, making it impossible for anyone eating here not to find something they want to eat. The prices were fair, our food came out promptly, and the service was efficient and pleasant. It's not always something that happens when eating this late at night. </p><p>Out of five cherry trees (because George Washington led his troops through this area in 1777 on his way to Willmington, and he was famous for chopping down a cherry tree), five being best to zero being worst, Stargate Diner and Restaurant gets 2.5 cherry trees. </p><p>For more information about Stargate Diner and Restaurant, head to their website by clicking here: <a href="https://stargatedinerpa.com/">https://stargatedinerpa.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-33630854716796582202024-01-24T15:53:00.000-08:002024-01-24T15:53:46.659-08:00This Little Piggy Went to John’s Roast Pork<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ymevGj1B8mhYeNxRWactdPPXCFnaXLoBVYGa92TFUF-skw-cOgkejkIi1Axe5tbAYHqsQw8lg8hkvpRfAiqDW0zUWVUnKVCh7xz3UWuV8Au-he0Iosz4LnFuJO5N_aZwXcljZLs7nN7smv5dqhasx-R7KEOp2d6MOPTtPaqWblR8nrYyjqj3WyTTRFU/s4032/20230722_105121.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ymevGj1B8mhYeNxRWactdPPXCFnaXLoBVYGa92TFUF-skw-cOgkejkIi1Axe5tbAYHqsQw8lg8hkvpRfAiqDW0zUWVUnKVCh7xz3UWuV8Au-he0Iosz4LnFuJO5N_aZwXcljZLs7nN7smv5dqhasx-R7KEOp2d6MOPTtPaqWblR8nrYyjqj3WyTTRFU/s320/20230722_105121.jpg" width="240" /></a></div><br /><div style="text-align: center;"> John's Roast Pork</div><p></p><p style="text-align: center;">14 East Snyder Ave. </p><p style="text-align: center;">Philadelphia, PA 19148</p><p><br /></p><p>I know it seems that my trip to Philadelphia was all about sandwiches. Before I left on this trip, I thought people were overexaggerating when they told me that the cheesesteaks we had in California were nothing compared to what we'd find in Philly. How different could they be? As I learned from my first cheesesteak experience at the Phillies game, these people were not just blowing smoke. They were telling the truth, and I expected our visit to John's Roast Pork to be the pinnacle of my cheesesteak journey. </p><p>John's has been in business at this spot in South Philadelphia since 1930. At first, they served mainly the neighborhood's local dock and warehouse workers. Cheesesteaks were not even on their menu for the first 30 or so years; instead, they focused on roast pork brought here by Italian immigrants at the turn of the century. The cheesesteaks were elevated when the current owner, John Bucci Jr., took over the business from his dad in the 70s. He decided to make these sandwiches to order and upped the quality of the ingredients to make the most fantastic cheesesteak in a city full of great cheesesteaks. </p><p>Far from the tourist-infested area of downtown, it took a little time for people to notice the sandwiches at John's, but once the accolades came pouring in, so did the crowds. John's has been featured on many TV shows that declare their cheesesteaks and roast pork sandwiches are the best Philadelphia offers. Celebrity chefs and food personalities sing their praises. They may need to create a new part of the internet just to list all of the "best of" lists they have been mentioned. As if all that was not enough, they also have won a James Beard Award for Excellence. </p><p>We were heading to a soccer match later in the evening, so we were hanging out at our hotel all day, a bit lazy. My good friend Erven and I decided to pick up an early lunch from John's for the gang. We left our place at half past 10 and drove bout fifteen minutes to John's. We hit it at a good time, as we could walk right up to the order window. I had known what I would be having, so it took me no time to get my order in. We waited ten minutes for our sandwiches to be made and were back in the car with what we hoped would be a memorable lunch. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTleJWgGuTRTGRuBBaYB2ibLU4XAQ460OdJ3KIAnO9SOlhJZ1flR9D3QkFnj-aSVuwfgyXXaPoVa9uuI_6gdW9WdHIMDPKlwAqAmOT8GbfbSdmwgwZNhwe6BItYoUz0N-I84xZkQgoOZ0JZ3Jjca3BzEpq5U9Yozf3NnLotjTYt96TIyOIquCSm5wfvKE/s4032/20230722_113725.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTleJWgGuTRTGRuBBaYB2ibLU4XAQ460OdJ3KIAnO9SOlhJZ1flR9D3QkFnj-aSVuwfgyXXaPoVa9uuI_6gdW9WdHIMDPKlwAqAmOT8GbfbSdmwgwZNhwe6BItYoUz0N-I84xZkQgoOZ0JZ3Jjca3BzEpq5U9Yozf3NnLotjTYt96TIyOIquCSm5wfvKE/w400-h300/20230722_113725.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR7QgHYOeV-LTAPwR1KnfHry9w3z9zRUdhAnQVjOYecEOgZTGKhuRAMdWGhkzxaX86jrA8Rck92-KzK76gD_LhtaUb_-Zp5awxbvm5HK_qqu-R2NxeWv-pRaoevphM7QtGR3uId-TfMl1HerHR16xyOOAbKwZbH6-2pJnxGbSVKGcKrJZ4bynZ9RBYAs/s4032/20230722_113744_01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR7QgHYOeV-LTAPwR1KnfHry9w3z9zRUdhAnQVjOYecEOgZTGKhuRAMdWGhkzxaX86jrA8Rck92-KzK76gD_LhtaUb_-Zp5awxbvm5HK_qqu-R2NxeWv-pRaoevphM7QtGR3uId-TfMl1HerHR16xyOOAbKwZbH6-2pJnxGbSVKGcKrJZ4bynZ9RBYAs/w400-h300/20230722_113744_01.jpg" width="400" /></a></div><div><br /></div><div>It's in their name, so I had to start with John's Roast Pork Sandwich ($11.25). Up until that point, I had only had one roast pork sandwich in my life, and that was at Phillie's game a few days earlier. This one was a whole other level than the one at the ballpark. The seeded bun held plenty of roasted pork, spinach, and sharp provolone tightly layered inside. The pork was moist and tender and went perfectly with the spinach and the sharpness of the cheese. I would have liked more au jus added to the sandwich, but I'm very partial to wetter sandwiches. I'm not a roast pork sandwich expert, but I can see why this one is considered the benchmark that others are held up to. It was really that good. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzq4Rlxy1lC8vAW7Mp6v69ZLwAioL4YBSIku4Jqilan6BYRnVLRp5ofurOugWhi_lSWuTZlbpjzbMT9OCIoM_baTX3t_IP2Ubf-g7VxBJSfsLrNVcd0bxdDdoF6sXMrC3v6j_Hb6s20Vi9EeJH0v5BH7F-go30dP_8FuhJw8jkMSacFXakE998En-kQac/s4032/20230722_114126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzq4Rlxy1lC8vAW7Mp6v69ZLwAioL4YBSIku4Jqilan6BYRnVLRp5ofurOugWhi_lSWuTZlbpjzbMT9OCIoM_baTX3t_IP2Ubf-g7VxBJSfsLrNVcd0bxdDdoF6sXMrC3v6j_Hb6s20Vi9EeJH0v5BH7F-go30dP_8FuhJw8jkMSacFXakE998En-kQac/w400-h300/20230722_114126.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedVJbUhLiEQ9oc27rTr6MP0zKUxB3pHwozEyPtoVUy8Ut_N-vuqlu7RdrhVMQysttdPnbdl7PBYLqcijJgJZyevLPlAe9d7KSXgGrA8H-1vWI8RQPRPQUDvyJ0ZQoRm9ok2iFUnSeVsVTxqpGTIwjnUb_rtHQNAxf3WFZou9X-DrtZ9aHk941XEIxZeQ/s4032/20230722_114143.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedVJbUhLiEQ9oc27rTr6MP0zKUxB3pHwozEyPtoVUy8Ut_N-vuqlu7RdrhVMQysttdPnbdl7PBYLqcijJgJZyevLPlAe9d7KSXgGrA8H-1vWI8RQPRPQUDvyJ0ZQoRm9ok2iFUnSeVsVTxqpGTIwjnUb_rtHQNAxf3WFZou9X-DrtZ9aHk941XEIxZeQ/w400-h300/20230722_114143.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe4DA0gi9OSiedAu_I8BfNAg5fRPlGkStGxwTGO_fI2tAND0470mqUulTgHzFb_EmlYqSo9lTYfYsW6zXhybKgUCBFItYi7AGTwry0NOStI2HzppO8dAXDlOe6z_VuNewsCE0P4-6qgI6g2h8FfJXNAE4ZHtXiD6nVxklfezwAQHuZ99_UoDZpTjc06k/s4032/20230722_114146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe4DA0gi9OSiedAu_I8BfNAg5fRPlGkStGxwTGO_fI2tAND0470mqUulTgHzFb_EmlYqSo9lTYfYsW6zXhybKgUCBFItYi7AGTwry0NOStI2HzppO8dAXDlOe6z_VuNewsCE0P4-6qgI6g2h8FfJXNAE4ZHtXiD6nVxklfezwAQHuZ99_UoDZpTjc06k/w400-h300/20230722_114146.jpg" width="400" /></a></div><p>Even though roast pork was first on their menu, John's is most known these days for their cheesesteaks. I selected their Sweet Pepper Steak ($16.75) to try. The first thing I noticed when I unwrapped this sandwich was its beauty. The seeded roll is from Carangi Bakery and was stuffed masterfully with steak, peppers, and cheese. The sandwich was so well made that there was no spillage of its contents while I ate it. Out of the handful of cheesesteaks I had on this trip, this one from John's had the most cheese. The provolone did not overshadow the meat, which was less chopped than others I have had. It's more in ribbons, which allowed the cheese to cling to the beef better. One heck of a sandwich. </p><p>This would be my last cheesesteak during our short four-day trip to Philadelphia. I'd put this one up with my cheesesteak at Leo's Steaks. Both cheesesteaks are tremendous but different. If you are a big cheese person and like a well-crafted sandwich, John's is the place for you. If you enjoy a massive cheesesteak and where the meat is front and center, then Leo's should be your pick. I really could not pick which one I liked better. They are both incredible, and you'd be lucky to have either of these fine cheesesteaks. The roast pork at John's is fantastic as well and worth trying. Now, if we could just get one of these legends of cheesesteaks to open an outpost in California. </p><p>Out of five tongue depressors (because the first hospital in the US was, of course, situated in Philadelphia in 1751, and I'm sure they used plenty of tongue depressors in all that time), five being best to zero being worst, John's Roast Pork gets 4.5 tongue depressors. </p><p>For more information about John's Roast Pork, head to their website by clicking here: <a href="https://johnsroastpork.com/">https://johnsroastpork.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-26435004710941524822024-01-14T17:32:00.000-08:002024-01-14T17:32:05.041-08:00Reading Terminal Market, a Foodies Wonderland<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeSbCK-do8KrQ-vZ6anqnve7E-na4S3iaFpUnTfVdU8f56ZsisXPXeViVhcGnbIq0VEVEfzvYhgWCg5cyrs5M-5bg34seT0jlfFqlBS1Y8Fz0mZVTmsLj_RXdaLJovuERDONFkOIyHZ5G2FavMT_JLpqdRtuat1Fwyr8KX5PnSKCsfdR0wHw1aRUZ-zQ/s4032/20230721_125852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeSbCK-do8KrQ-vZ6anqnve7E-na4S3iaFpUnTfVdU8f56ZsisXPXeViVhcGnbIq0VEVEfzvYhgWCg5cyrs5M-5bg34seT0jlfFqlBS1Y8Fz0mZVTmsLj_RXdaLJovuERDONFkOIyHZ5G2FavMT_JLpqdRtuat1Fwyr8KX5PnSKCsfdR0wHw1aRUZ-zQ/s320/20230721_125852.jpg" width="320" /></a></div><br /><div style="text-align: center;"> City Food Tours and Reading Terminal Market</div><p></p><p style="text-align: center;">1136 Arch Street</p><p style="text-align: center;">Philadelphia, PA 19107</p><p><br /></p><p>A great way to get to know a city you have never visited is to take a tour. An even better understanding of a city is to eat where the locals eat, along with a local tour guide. That's what we did on our third day of being in Philadelphia. Before leaving home, our good friend Rocio was kind enough to book the eight of us on the Flavors of Philly Food Tour run by City Food Tours. </p><p>This is one of five tours that City Food Tours operates in the city, and it's the most popular, as they offer it every day of the week. This two-and-a-half-hour tour spans six city blocks and includes five stops at locally-owned restaurants where they claim that locals eat. We met at a coffee shop, and after a quick introduction and some general housekeeping by our tour guide, Kaitlyn, we were quickly on to stop number one. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_HsKHaMWmh7Lu2YNWom34_5sUaFICUf-y1eFfzWuqmEg2to2ya9ZwAAQsBeV29DjAxdwH2D9iccvKSX17R_UZ_rCqt-B29FN70YZznxkUw6ch2y4CaC5Wdd9yeae-LACNax8fEphXmZd49RLFPpUDvr1Blb9pgVKZKQ4saEMSW4XwInB6er2O4yof44/s4032/20230721_140829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_HsKHaMWmh7Lu2YNWom34_5sUaFICUf-y1eFfzWuqmEg2to2ya9ZwAAQsBeV29DjAxdwH2D9iccvKSX17R_UZ_rCqt-B29FN70YZznxkUw6ch2y4CaC5Wdd9yeae-LACNax8fEphXmZd49RLFPpUDvr1Blb9pgVKZKQ4saEMSW4XwInB6er2O4yof44/w400-h300/20230721_140829.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzugScP77Dy1oN31fPAWzMkWWU__LEKJl8SrjkoKmcAYwsH7YmdLrj9PO-ciUalxeL5d95SYqd31d4x5xPDcvIh3v8LjpJhwuUf1FOyvOfkYG0-9AC4RRHZlsTNZ4BJIqLY2xVRAYjhWP6TxtUdh1G_2HPKo8Q6p4ADc2waLg_TAmj12j3A_ZtVWuv7Y/s4032/20230721_135313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzugScP77Dy1oN31fPAWzMkWWU__LEKJl8SrjkoKmcAYwsH7YmdLrj9PO-ciUalxeL5d95SYqd31d4x5xPDcvIh3v8LjpJhwuUf1FOyvOfkYG0-9AC4RRHZlsTNZ4BJIqLY2xVRAYjhWP6TxtUdh1G_2HPKo8Q6p4ADc2waLg_TAmj12j3A_ZtVWuv7Y/w400-h300/20230721_135313.jpg" width="400" /></a></div><div><br /></div><div>At <a href="https://www.joespizzaphl.com/">Joe's Pizza</a>, I learned something I had never known. Tomato Pie is a big thing in Philadelphia. Italian immigrants brought it here at the turn of the last century. Joe's Pizza has been in business for 35-plus years, and they cook their pizzas in a brick oven. The tomato pie is simple, with just the San Marzano tomato sauce on the crust. The simplicity of this pizza is meant to highlight the very well-done tomato sauce. There's no cheese or other toppings included. I liked my first slice, but it's not like I would eat a whole pie by myself like I could do with a typical pizza. Everyone enjoyed this, though. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllfHlVRa5ZUPpB1w1mfNt_shPiSaj-FkWR20wrpV3s85kxR7ZwJ8GwBFwtVLc24AqAZx-s9iirc8Fy5Zf7dLRV1PAHh7lrCtSj-ryU-SYVqxPDscBNirocMVZC3iKIKsvZEo2BY5hXuCHk2dgykx4BLSumWCxJBIrg4HFnN_c03BdZoVHvdC-g8n9LnU/s4032/20230721_140949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllfHlVRa5ZUPpB1w1mfNt_shPiSaj-FkWR20wrpV3s85kxR7ZwJ8GwBFwtVLc24AqAZx-s9iirc8Fy5Zf7dLRV1PAHh7lrCtSj-ryU-SYVqxPDscBNirocMVZC3iKIKsvZEo2BY5hXuCHk2dgykx4BLSumWCxJBIrg4HFnN_c03BdZoVHvdC-g8n9LnU/w400-h300/20230721_140949.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4hpYmtLXR4QVZogqQUFp0zPEW5lSc2kIkjccmYPQw9c_tHH8hxXrIQTgUm_4tqhT34cIcJzLx1dIEtTBV6YsVJM8Xnl_aPfLy382XyfjBQTaRWJ0RWMipII7Fm37_-TrymOiDkfiZS3_gOrBfg8x_pIszPgHY0kiHie_M-c2o6K2xGqfX0HYZ89l9wA/s4032/20230721_141123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4hpYmtLXR4QVZogqQUFp0zPEW5lSc2kIkjccmYPQw9c_tHH8hxXrIQTgUm_4tqhT34cIcJzLx1dIEtTBV6YsVJM8Xnl_aPfLy382XyfjBQTaRWJ0RWMipII7Fm37_-TrymOiDkfiZS3_gOrBfg8x_pIszPgHY0kiHie_M-c2o6K2xGqfX0HYZ89l9wA/w400-h300/20230721_141123.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlh21ax_S8NIrvGYxyW_paX0odvNjfDfv0OV4LZ62RuwuLuH17vxfdWUlJnnWAquVbl_KgiCz89yZetfT4sbhEDMzLBnGLFrt0aiC7D7FDpxTMGqAkOXdbPDefn7OkGmn_rGLXpJTythx6fFZZvSnYcnTLlGhC4tRushfJ-H3pov3h_opifaY-2qMN0o/s4032/20230721_141201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlh21ax_S8NIrvGYxyW_paX0odvNjfDfv0OV4LZ62RuwuLuH17vxfdWUlJnnWAquVbl_KgiCz89yZetfT4sbhEDMzLBnGLFrt0aiC7D7FDpxTMGqAkOXdbPDefn7OkGmn_rGLXpJTythx6fFZZvSnYcnTLlGhC4tRushfJ-H3pov3h_opifaY-2qMN0o/w300-h400/20230721_141201.jpg" width="300" /></a></div><div><br /></div><div>On our next stop, I learned another fact I did not know. Philadelphia is the pretzel capital of the US. Their population eats more pretzels than anywhere else in the country. Most Americans eat two pounds of pretzels yearly, while Philadelphians eat six times that amount. A staggering 12 pounds of pretzels per person. Wow. A quick Yelp check yielded plenty of pretzel options in the city. </div><div><br /></div><div>The most popular pretzel spot is <a href="https://phillypretzelfactory.com/">Philly Pretzel Factory</a>. They have 165 locations throughout the US, and a whopping 29 of those are located in Philadelphia. These are soft pretzels, lightly salted. I'm not the world's biggest fan of pretzels, but I liked this one well enough. It tasted freshly made, had just enough salt, and the chewiness of it was on point. These are something that I could only see myself eating sometimes, but every once in a while, it would be more my jam. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjTWvqGv2maG0OVaAFwDg_G_w_wKEu6E_2QcnnOD5qoGlQbvJ5FW8Xw2IJCE1KPEcaJMegAoLxO773WntmB9Iriu_Q_YN1ixKVjdWG23lbL3VpFOALcz6YqXu9sm15JV_87EWTGKCquf0-hm_R5YKuC3gg8HQSRPR38KIg8aASpBgQfpAhqed5lyhRWE/s4032/20230721_145321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjTWvqGv2maG0OVaAFwDg_G_w_wKEu6E_2QcnnOD5qoGlQbvJ5FW8Xw2IJCE1KPEcaJMegAoLxO773WntmB9Iriu_Q_YN1ixKVjdWG23lbL3VpFOALcz6YqXu9sm15JV_87EWTGKCquf0-hm_R5YKuC3gg8HQSRPR38KIg8aASpBgQfpAhqed5lyhRWE/w400-h300/20230721_145321.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjFM3xsaYcxUcNWko6fn25CVV0ltgNjaO4LoOSA4SsMq494uWKJ5bfba76oRnRUayczrSg9fLSWnT_X0Tzs1QdNzl4K7PGrY3n3QMqsJoZuIix8DXpRVzsXLV-h2hyths9mH97iuGLFZP6i1Bn93etNqRBTA0czQSVgiJ8QfnYOD5OW4F_uMafDD1bB8/s4032/20230721_150657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjFM3xsaYcxUcNWko6fn25CVV0ltgNjaO4LoOSA4SsMq494uWKJ5bfba76oRnRUayczrSg9fLSWnT_X0Tzs1QdNzl4K7PGrY3n3QMqsJoZuIix8DXpRVzsXLV-h2hyths9mH97iuGLFZP6i1Bn93etNqRBTA0czQSVgiJ8QfnYOD5OW4F_uMafDD1bB8/w400-h300/20230721_150657.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaPAT86FyHIaCuxA6jPW3MooyF1G3U4d2hGL6TEClymJPlRx0lJF9kjg7q31PDxZc_UNBd5Rv5gjQkZKPHP-BZopI2p2iGgUdkpSr9Z9geUn3gs7ZkBr2TDGXQ7qwfFjZuinOVPtxBMk6nbgJcIkSCjPTgx-muvgO31fM8ITjknaW49Fon_kSZ8Smqys/s4032/20230721_150802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaPAT86FyHIaCuxA6jPW3MooyF1G3U4d2hGL6TEClymJPlRx0lJF9kjg7q31PDxZc_UNBd5Rv5gjQkZKPHP-BZopI2p2iGgUdkpSr9Z9geUn3gs7ZkBr2TDGXQ7qwfFjZuinOVPtxBMk6nbgJcIkSCjPTgx-muvgO31fM8ITjknaW49Fon_kSZ8Smqys/w400-h300/20230721_150802.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbx9CGVNRb9mSUu2nNGoPtmXM_mLpfhgX96dx-ZtM63RIK0SWghNVTuwIFaRY1p10SuRPx9jt8sT7qNCvaZzPB2kwX5i4QKTd88ftk28PwPU9elRpGB4uqWwug1WoNVTAgpiEF5TdzlDy797NzOsR2gh4xN0mAy_bnClJsh7-qtPPUND-iQr2jDpxGCbM/s4032/20230721_151136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbx9CGVNRb9mSUu2nNGoPtmXM_mLpfhgX96dx-ZtM63RIK0SWghNVTuwIFaRY1p10SuRPx9jt8sT7qNCvaZzPB2kwX5i4QKTd88ftk28PwPU9elRpGB4uqWwug1WoNVTAgpiEF5TdzlDy797NzOsR2gh4xN0mAy_bnClJsh7-qtPPUND-iQr2jDpxGCbM/w400-h300/20230721_151136.jpg" width="400" /></a></div><div><br /></div>Stop number three was <a href="https://www.ziospizzaphilly.com/">Zio's Brick Oven Pizza</a>. We weren't here for pizza. We tried a sampling of their Cheese Whiz Fries and their Cheesesteak. Again, cheese whiz is not my favorite thing, but these were good for what they were. The fries were crispy, and I picked the fires with the least whiz. <div><br /></div><div>We didn't need it, but Katie wanted to try their Rice Ball Parmigiana ($7.74). This rice ball was filled with ground meat, peas, carrots, and meat sauce, then topped with more sauce and a good amount of mozzarella cheese. A little different spin on the usual arancini that we've had in other places. This was a good version. I enjoyed how the cheese and sauce elevated the rice ball and its contents. I could see us eating this often if we lived in the area. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PUuY2rwJf4w6ZFLDK4H9ckgGl4HJvamMQMCMbtdx2NjUi7_elgbQDNvrjVnMndkkAccPs691-Ql0CcTqCzAkmkpRUoFQl84-J9O56aQ7rgdX1cxk2fHda0gU2IZGGJvWrvDcr1LHwrGJ_sYWddN_N-HhQA3J1qochIhFh6q57mCxF9Rp56eZ905aWgE/s4032/20230721_154507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PUuY2rwJf4w6ZFLDK4H9ckgGl4HJvamMQMCMbtdx2NjUi7_elgbQDNvrjVnMndkkAccPs691-Ql0CcTqCzAkmkpRUoFQl84-J9O56aQ7rgdX1cxk2fHda0gU2IZGGJvWrvDcr1LHwrGJ_sYWddN_N-HhQA3J1qochIhFh6q57mCxF9Rp56eZ905aWgE/w400-h300/20230721_154507.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXzxkiTDDK4sTMICvjLNS4fXq3730ftTkz77dch4U2zV9sNG2TwR3ZTMweK0Jmk8hZi6Da_hwStMPcMYIsjW3IYlu7fD3cTYCjkZ_-a206HshHvR0EldYsPR-6_3xQjZLRQ9wZvcP24ysGeEuUFsIV7JRyPK7Y1bq0uvRkNDDwxg8SLkqnC_MnTbIysk/s4032/20230721_154905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXzxkiTDDK4sTMICvjLNS4fXq3730ftTkz77dch4U2zV9sNG2TwR3ZTMweK0Jmk8hZi6Da_hwStMPcMYIsjW3IYlu7fD3cTYCjkZ_-a206HshHvR0EldYsPR-6_3xQjZLRQ9wZvcP24ysGeEuUFsIV7JRyPK7Y1bq0uvRkNDDwxg8SLkqnC_MnTbIysk/w400-h300/20230721_154905.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSSYAbahd0A7OwI6qAn1nHyY2Yimv6wpWhFQY_7r68Ay6fIzZpJIoGyQHQcNERU-1pDc6VRLhOzqW-ulABM4OHJ9BakuqYCB0m_xjH1oiWjXLFu9e_YhIZZWlcOgCiDQQm6du43C-ohPV5tDz-iWXExoDGOdrzquhWxqUcRfISxwur_QIuAzLhTOKnUU/s4032/20230721_154827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSSYAbahd0A7OwI6qAn1nHyY2Yimv6wpWhFQY_7r68Ay6fIzZpJIoGyQHQcNERU-1pDc6VRLhOzqW-ulABM4OHJ9BakuqYCB0m_xjH1oiWjXLFu9e_YhIZZWlcOgCiDQQm6du43C-ohPV5tDz-iWXExoDGOdrzquhWxqUcRfISxwur_QIuAzLhTOKnUU/w400-h300/20230721_154827.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnUEvxVyeNg9mFj-74gGBWE7bGXIhQ_UD56RnJkQr7V8cjWPf1b_c6cIPE48eZwBhVOFN-YLFlkHl5iF152X7ggqV3dEIzlj9Q-iM9wep7lQ7B0aF3Vo38zZQ8Fnr82niZqviOGTG12AxOmHPTyb-oo2MqILQxUOQPjMHzsHwoN-Jrx0AZPc6Ooq9qxI/s4032/20230721_155155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnUEvxVyeNg9mFj-74gGBWE7bGXIhQ_UD56RnJkQr7V8cjWPf1b_c6cIPE48eZwBhVOFN-YLFlkHl5iF152X7ggqV3dEIzlj9Q-iM9wep7lQ7B0aF3Vo38zZQ8Fnr82niZqviOGTG12AxOmHPTyb-oo2MqILQxUOQPjMHzsHwoN-Jrx0AZPc6Ooq9qxI/w400-h300/20230721_155155.jpg" width="400" /></a></div><p>The last two places on our tour were at the famous Reading Terminal Market. If you are a food person, this is where you need to head when you are in Philadelphia. It was overwhelming figuring out where to eat, and so many people were everywhere. Luckily, our tour guide, Kaitlyn, could answer all of our questions and give us some good tips about one of the country's largest and oldest public markets. </p><p>Our last two stops on our food tour were of the sweeter variety. First up was a Chocolate Chip Cookie from <a href="https://famouscookies.com/">The Famous 4th Street Cookie Company</a>. This 40-year-old company made some seriously great cookies. They were chewy, with a good amount of decadent chocolate chips included in every bite. This cookie was served warm and tasted more homemade than most cookies I've bought. I still regret not returning to their booth and trying one of their peanut butter cookies. </p><p>On Saturdays, the line for Beiler's Doughnuts can stretch as far as the eye can see. We hit them at a good time, even though they were out of the apple fritter I had wanted to try. We were given an Original Glazed as our last offering on our tour. Beiler's is a Pennsylvania Dutch bakery with other locations in Lancaster and Germantown, Maryland. They offer salads, pickles, and traditional Amish puddings, but the donuts draw the most praise. </p><p>The glazed donut was different in texture from any I had before. This is partly due to how the dough is kneaded during baking. It was not an overly sweet doughnut, but it did feel like it could have melted in my mouth. There was also an excellent buttery taste on the back end of each bite. It reminded me of an Entenmann's glazed but made with fresher ingredients and way higher in quality. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrnCvSkbi6tGGI0LmHRTng5kqnzYnHiScJGLlrpTaXko-UtouFKfja4kiGJ1_KtIoL2jmkZQXj2qdvB1K5k2p4yoNoE8bXPUr4qJ2QJpB9-xPCI1q-LuSECirh66G2fTnYWx4keqFk6e7R-qwJCRMCliJI708Ur4KqaN_c-wFgh3-ZA7VwEoArBdwAUs/s4032/20230721_160700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrnCvSkbi6tGGI0LmHRTng5kqnzYnHiScJGLlrpTaXko-UtouFKfja4kiGJ1_KtIoL2jmkZQXj2qdvB1K5k2p4yoNoE8bXPUr4qJ2QJpB9-xPCI1q-LuSECirh66G2fTnYWx4keqFk6e7R-qwJCRMCliJI708Ur4KqaN_c-wFgh3-ZA7VwEoArBdwAUs/w400-h300/20230721_160700.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyiRJmiAP5sO4CXv221ZafqacUYz3YtDPzOuuSrEB9KJUQ54wVdpUfRT5zco4hKfzv1p7gqNxSJ2_f9MGOgAljTTHV4J885MrEfB6IvuhC2EUPgbIw8cjivxbrH-XPKBlGnna7tgNFCNwou9eqoY8jPuKAS_4d-KMF9NSvHaWsJq_EsM68YHPweS9wGc/s4032/20230721_193859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyiRJmiAP5sO4CXv221ZafqacUYz3YtDPzOuuSrEB9KJUQ54wVdpUfRT5zco4hKfzv1p7gqNxSJ2_f9MGOgAljTTHV4J885MrEfB6IvuhC2EUPgbIw8cjivxbrH-XPKBlGnna7tgNFCNwou9eqoY8jPuKAS_4d-KMF9NSvHaWsJq_EsM68YHPweS9wGc/w400-h300/20230721_193859.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZSnaVonjTQSXAgEZqQ6UXkC0tnNvDW5ZYDgfVTF3NCQqRWuHBvBC_xJVO1Vc_xRUPzhSYKh5jVsIEvwHRBkLH1f75B5X3DwfQkL-0HNCw0M2lAakgmQQ6wKc8Z-eIvTMCyNBirPvHw-_6n2BnX0MQq_TjRht0mijtC7fGvqvQ8qHU5P0ajpoH3FeI50/s4032/20230721_193853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZSnaVonjTQSXAgEZqQ6UXkC0tnNvDW5ZYDgfVTF3NCQqRWuHBvBC_xJVO1Vc_xRUPzhSYKh5jVsIEvwHRBkLH1f75B5X3DwfQkL-0HNCw0M2lAakgmQQ6wKc8Z-eIvTMCyNBirPvHw-_6n2BnX0MQq_TjRht0mijtC7fGvqvQ8qHU5P0ajpoH3FeI50/w400-h300/20230721_193853.jpg" width="400" /></a></div><div><br /></div><div>Our tour was now wrapped up, and we could walk around the market. I had my eye on a roast pork sandwich from DiNic's, but unfortunately, they had closed for the day because they had sold out. Mental note to self: get here early for their legendary pork sandwich. Hershel's East Side Deli did a more than admirable job of stepping in. Locals call this place "the best Jewish deli outside of New York." Hershel was originally the head chef at Katz's Deli for over 40 years, so I knew I would be in for a treat when I ordered my Pastrami Reuben ($15.05). </div><div><br /></div><div>The pastrami was thick-cut and piled between two grilled slices of rye bread with Russian dressing, Swiss cheese, and sauerkraut. I really enjoyed this sandwich, with the tanginess from the sauerkraut, the savory and tender pastrami, and the creamy Swiss. I'd get the Rachel version the next time I was here, as the touch of sweetness that the coleslaw would bring would make this sandwich unbelievable. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4J0pX0IvwAWCyunLugJNLSE1ULYXgwpRcIsgrxDn1gVf_ucXWiMDCOjhlg6nJZdKDHiH10u3ITeg1DvbK3dEQ-laxZoxTZkO6zXCUiU2CmCZgXehgTHdNEbyxVQBKseltdzSznSYaeUxDg70kdeYljqDAg__wXMJM4QdHmH_MR6r9TgIAR8ML9ZZVb1o/s4032/20230721_161614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4J0pX0IvwAWCyunLugJNLSE1ULYXgwpRcIsgrxDn1gVf_ucXWiMDCOjhlg6nJZdKDHiH10u3ITeg1DvbK3dEQ-laxZoxTZkO6zXCUiU2CmCZgXehgTHdNEbyxVQBKseltdzSznSYaeUxDg70kdeYljqDAg__wXMJM4QdHmH_MR6r9TgIAR8ML9ZZVb1o/w400-h300/20230721_161614.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHtzdWEC2ulmUokDU5i9rcz9nnvuHxZymGNMJTRCLOHHYyf1FK5-LKjGUQ5LUlsQLBp8Iz8a-NL_LuxfVMhQmy9IwINggb_bMklVjntPrF3PJd71WQLT07jueNN4H14Wjrzj2dlxVKV80BgsECSzlKy6u2PwjtkYhUFEV6MOrt7fp1Vjhd2sl3VpTdX0/s4032/20230721_162020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHtzdWEC2ulmUokDU5i9rcz9nnvuHxZymGNMJTRCLOHHYyf1FK5-LKjGUQ5LUlsQLBp8Iz8a-NL_LuxfVMhQmy9IwINggb_bMklVjntPrF3PJd71WQLT07jueNN4H14Wjrzj2dlxVKV80BgsECSzlKy6u2PwjtkYhUFEV6MOrt7fp1Vjhd2sl3VpTdX0/w400-h300/20230721_162020.jpg" width="400" /></a></div><p>Any TV program I've ever seen about Reading Terminal Market has always mentioned <a href="https://www.bassettsicecream.com/">Bassett's Ice Cream</a>. In business for 163 years, yes, you read that right, they occupy the space closest to the front of the market and are the last original remaining tenant at the market. The day we were here, they offered 37 different flavors to choose from. I had a scoop of their Chocolate Fudge Brownie ($7), which had some good-sized hunks of brownie mixed into its very creamy chocolate ice cream. I figure I would have enjoyed this a lot more if I hadn't just eaten so much on our tour and at the market. Still, it was an excellent end to a day that anybody who likes food as much as myself will think back fondly on. </p><p>For more information about City Food Tours, head to their website by clicking here: <a href="https://www.phillysfoodtour.com/">https://www.phillysfoodtour.com/</a></p></div>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-10342122645613184582024-01-11T10:07:00.000-08:002024-01-11T10:07:57.218-08:00Cheesesteak Paradise at Leo’s Steak Shop<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQQvOakGE0uIG88d0ioRANlICvvxZ7wPs81xQyvoBaXCXkXt5WJ_2gU8t5l5CX0nAr8We55zZni7Vg3-V5gN-aOcRaWv5kWcX0uF6m8Sgt0FhdmA4Rcca_vgSptoxQV_ivTcvz1Fn8aiZNrD_feQXQzCeJLLKhapo9hUopNB4Twy2tSups_8eUtwVeqA/s4032/20230720_203732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQQvOakGE0uIG88d0ioRANlICvvxZ7wPs81xQyvoBaXCXkXt5WJ_2gU8t5l5CX0nAr8We55zZni7Vg3-V5gN-aOcRaWv5kWcX0uF6m8Sgt0FhdmA4Rcca_vgSptoxQV_ivTcvz1Fn8aiZNrD_feQXQzCeJLLKhapo9hUopNB4Twy2tSups_8eUtwVeqA/s320/20230720_203732.jpg" width="240" /></a></div><br /><div style="text-align: center;"> Leo's Steak Shop</div><p></p><p style="text-align: center;">1403 Chester Pike</p><p style="text-align: center;">Folcroft, PA 19032</p><p><br /></p><p>We decided that we were going to lounge around our hotel for the night. After two busy days of sightseeing, going to a Phillies game, and enduring a red-eye flight to get to Philadelphia, we felt we owed ourselves a quiet night to relax before our last full day in Philly. We still needed to eat dinner, so I scoured Yelp for a nearby restaurant to grab some takeout. Little did I know that we were about to hit the cheesesteak lottery. </p><p>Less than fifteen minutes away from our airport area hotel was Leo's Steak Shop. Leo's has been open for business since 1974 and is run by the Mullan brothers. Originally opened less than a block away, they moved to their present location in 1986 because they needed a bigger space due to their popularity. One of the reasons for their acclaim was that they have won numerous awards for their cheesesteaks, appearing on plenty of best-of lists, multiple mentions in print media, and a healthy four-and-a-half-star rating on Yelp. </p><p>With all these accolades, I felt ashamed that I had not had Leo's on the original restaurant list I had crafted before leaving California. I was too focused on Philadelphia instead of thinking we might have wanted to find a spot closer to our hotel in Delaware County. Since we were a group of eight, we called in our order to give them time to put it together. We arrived at their storefront just after half past eight, and they were just finishing our rather large order. </p><p>Leo's serves burgers, but the cheesesteaks and hoagies are the main draw. They offer nine different versions of cheesesteaks and 13 varieties of hoagies. The small sandwiches cost $12 or less, while the giant 18-inch sandwiches hover around the $22 price point. There's seating outside at a few picnic benches, but we opted to take our food and eat in our hotel lobby. Let's see what Leo's had in store for us. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-LbX9fWXbpKNqJ1_5pGpvNGxu3dR-7yCxifGUPtGAbyoP-Hvsk9CLuCvK9c1BVWA-p7LfRYkBIglktwh_fEzBTBCo_SfHYKGTceNlDZZNl-3QkzJcmqSodT4PHtYVe-7JgYNKHkrQsVWMXWvmiAOQxicSGkZ9gEmcr5njFeWV7xuEbI06dPs7Vr5VmM/s4032/20230720_212636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-LbX9fWXbpKNqJ1_5pGpvNGxu3dR-7yCxifGUPtGAbyoP-Hvsk9CLuCvK9c1BVWA-p7LfRYkBIglktwh_fEzBTBCo_SfHYKGTceNlDZZNl-3QkzJcmqSodT4PHtYVe-7JgYNKHkrQsVWMXWvmiAOQxicSGkZ9gEmcr5njFeWV7xuEbI06dPs7Vr5VmM/w400-h300/20230720_212636.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhd2adfNjNphaIozw1kXGGN2PnHA0r9vqAD8_8Pthyphenhyphen5QZJExd-ndpu012mC2iuz40xLCx09G3ExnEvYQI5Et0ymMlxOqpFOr7O8HPo2bi8F2QrP_3yRKO2145OFiQDovSy3OPFZB83CiZRbLceWKLn_RqDTjZtSQ39Kb6WBYOd7gjUT8RiD5DjBQck6iE/s4032/20230720_212634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhd2adfNjNphaIozw1kXGGN2PnHA0r9vqAD8_8Pthyphenhyphen5QZJExd-ndpu012mC2iuz40xLCx09G3ExnEvYQI5Et0ymMlxOqpFOr7O8HPo2bi8F2QrP_3yRKO2145OFiQDovSy3OPFZB83CiZRbLceWKLn_RqDTjZtSQ39Kb6WBYOd7gjUT8RiD5DjBQck6iE/w400-h300/20230720_212634.jpg" width="400" /></a></div><p>I promised cheesesteaks but wanted to start with the Corned Beef Special ($11.45). This sandwich came on Jewish rye, piled with more corned beef than you could get your mouth around, thickly sliced Swiss, coleslaw, and plenty of Russian dressing. This sandwich was good, but it would have been better if the rye bread had been toasted and the coleslaw had been slightly more pronounced. I enjoyed that they used a lot of Russian dressing on this, and the corned beef was sliced thin, and there was more than plenty of it included here. A delightful surprise in a steak shop. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmpPiJTmHqJkdfVpqXGL878SJhLrOIpJpty6WvSvbfkJAW3a51-17GlTwyqUMvfTFY07ldnhImEgnLiKlKLwe6Qocw1hyM3H-crH0KCx0vMe1Fz9Bnn9eXCoexZGuDYqDRBHWx4fnK9YBazNVF8ICapxw-w0umTUwoZDkkmOiKd6j8Lf7j2Wf7QbHoog/s4032/20230720_211919.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmpPiJTmHqJkdfVpqXGL878SJhLrOIpJpty6WvSvbfkJAW3a51-17GlTwyqUMvfTFY07ldnhImEgnLiKlKLwe6Qocw1hyM3H-crH0KCx0vMe1Fz9Bnn9eXCoexZGuDYqDRBHWx4fnK9YBazNVF8ICapxw-w0umTUwoZDkkmOiKd6j8Lf7j2Wf7QbHoog/w400-h300/20230720_211919.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qGQ1q8SA7KOo63nqHz8_51HsfVUAA7lffTNoIrLLXFoHoM0Z_vlyLgGY0E_QCUVlxXTHzM2PEJY3dj6WVNPjmQBBnFUD7lGIMe2QJoiTKDOUWOC3ovxUW4WW8k5gpghPWgL8jggxjihrQo7Pdgk2nGe9-X6ZbO8M8Uvcq4PthJNHoBfHERGtszNRoPo/s4032/20230720_211906.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qGQ1q8SA7KOo63nqHz8_51HsfVUAA7lffTNoIrLLXFoHoM0Z_vlyLgGY0E_QCUVlxXTHzM2PEJY3dj6WVNPjmQBBnFUD7lGIMe2QJoiTKDOUWOC3ovxUW4WW8k5gpghPWgL8jggxjihrQo7Pdgk2nGe9-X6ZbO8M8Uvcq4PthJNHoBfHERGtszNRoPo/w400-h300/20230720_211906.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyyYSygmvaxRuf1zkDhwJgF1nApUWXnlwwBo9jJ4GK_CWWq7vlfYB-7C_GFlChj0Flx3I24rDGwtdhxcT51Jak0U6alcriWeGvdWciP69KRI8_dFV-UUhQcFuQvyzmNwBu3caV8AJcgfhyHTZYHuiE0pumenADz4KpLisxVwbT6Wl-vlR3uzu72oaiLw/s4032/20230720_211807.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyyYSygmvaxRuf1zkDhwJgF1nApUWXnlwwBo9jJ4GK_CWWq7vlfYB-7C_GFlChj0Flx3I24rDGwtdhxcT51Jak0U6alcriWeGvdWciP69KRI8_dFV-UUhQcFuQvyzmNwBu3caV8AJcgfhyHTZYHuiE0pumenADz4KpLisxVwbT6Wl-vlR3uzu72oaiLw/w400-h300/20230720_211807.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dy-znN6tY3z3oDj6yQHGshP3cqqGZmZU6nUYQZwdbH6-Y9lOCxWkelYHs0sRrTUNtfQkAPWfmMgs4bmhx1K7bj8itXa78tkjRTuJp3ed0wDYMNAEjJBWGZNjYk7DNPWk2i2eWgSfNgrR2y47P8Jbup-nbqlVxmd9fz8QqrNequGukhn85B0D8OK_QiU/s4032/20230720_211600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dy-znN6tY3z3oDj6yQHGshP3cqqGZmZU6nUYQZwdbH6-Y9lOCxWkelYHs0sRrTUNtfQkAPWfmMgs4bmhx1K7bj8itXa78tkjRTuJp3ed0wDYMNAEjJBWGZNjYk7DNPWk2i2eWgSfNgrR2y47P8Jbup-nbqlVxmd9fz8QqrNequGukhn85B0D8OK_QiU/w400-h300/20230720_211600.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTdHUZDvK-Houb1r1rjctG6lYyEDdnkGxR2NBYKmm_Ew1ubh3FT9sQIKnNiYxnuTqXGS0dOf8aElAdARqnt9khkFp2nRvDujhNcGbWkna_WkvUIQIpwXhMr4tMVOFFqGr1lPVkQgqeddgqcjuiknPupzYbafHwdxuQTgjNamRUY2kIC11ednX9U__zNI/s4032/20230720_211431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTdHUZDvK-Houb1r1rjctG6lYyEDdnkGxR2NBYKmm_Ew1ubh3FT9sQIKnNiYxnuTqXGS0dOf8aElAdARqnt9khkFp2nRvDujhNcGbWkna_WkvUIQIpwXhMr4tMVOFFqGr1lPVkQgqeddgqcjuiknPupzYbafHwdxuQTgjNamRUY2kIC11ednX9U__zNI/w400-h300/20230720_211431.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCbd9uFANaad5-l2ColJ0zXE100FKEhYCZV7PO_Hj4Qd11IOX-xenv3REolh8wt-kq8UzWORnTptJI2uUCmudM53EDOSoEXKAzpvW0exgPVDd60dPfJZrz9Je4_nsKfKEnDJZQZbSrpH-KkolMF-a3Exv7QwSYeQp_bj0w6A71W1OAInevXT-0JmXEqU/s4032/20230720_211417.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCbd9uFANaad5-l2ColJ0zXE100FKEhYCZV7PO_Hj4Qd11IOX-xenv3REolh8wt-kq8UzWORnTptJI2uUCmudM53EDOSoEXKAzpvW0exgPVDd60dPfJZrz9Je4_nsKfKEnDJZQZbSrpH-KkolMF-a3Exv7QwSYeQp_bj0w6A71W1OAInevXT-0JmXEqU/w400-h300/20230720_211417.jpg" width="400" /></a></div><p>Now, what you come to Philadelphia for, or in this case, what you come to Folcroft for, cheesesteaks. Special thanks to Erven for doing the obligatory forearm picture showing how big his Large 18-inch Mushroom Cheesesteak ($22.65) was. He finally finished it for breakfast the next day. I did not finish mine either, as I got two sandwiches and some cheesesteak fries, but I added the inside meat of my cheesesteak to my omelet at the hotel buffet the following day. A genius move, if I do say so myself. </p><p>What we have featured in these pictures is the following: a Regular Cheesesteak ($11.45) and a Pepper Cheesesteak ($11.85) that I got. These sandwiches were heavenly to eat. The chopped meat had just the right amount of American cheese mixed in, which was noticeable but did not overwhelm the beef. A perfect balance. The semi-soft roll held the massive amount of beef and cheese admirably, with little to no spillage. The meat was incredibly tender and seasoned well, and the peppers added a touch of sweetness that went well with the savory sandwich. Easily the best cheesesteak I've experienced up until now in my over 50-plus years of life. I was not alone in this sentiment. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAR-nG9l82kdxGbUxuOkudPSRvYzwfjyiUcpZfAHWmwtpuTZoPZAsj1u6CWq2b71PYdzxL5MOqEF3Dk63EwwxEWJ-Gt_lzX0LEDFYyZuJQO76JQW7FYnu6Ij5nz7vbAynVknXUVhMJFYZEsyMNKNifvuwSAyDppvGPisJJPg_C1qubJlbzv0ccTowD7U/s4032/20230720_211327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdAR-nG9l82kdxGbUxuOkudPSRvYzwfjyiUcpZfAHWmwtpuTZoPZAsj1u6CWq2b71PYdzxL5MOqEF3Dk63EwwxEWJ-Gt_lzX0LEDFYyZuJQO76JQW7FYnu6Ij5nz7vbAynVknXUVhMJFYZEsyMNKNifvuwSAyDppvGPisJJPg_C1qubJlbzv0ccTowD7U/w400-h300/20230720_211327.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEBG1L5QMRYM6GLDbAouRntX5yQuYkeiQZ2Fz3npIazKVwTo49EytfxHvs-V2RIgY0e6C1g_HRtpNziOJxLg-ky209iTch6ciWt2l5451hKg_Z7LhZSo12ZQ_RSB0xhYgCUus8HTokRxPKJhNYnl2q0C28ZWSteDy_ekBzKc8dJDLVA2dB0n32XDTNwo/s4032/20230720_211233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEBG1L5QMRYM6GLDbAouRntX5yQuYkeiQZ2Fz3npIazKVwTo49EytfxHvs-V2RIgY0e6C1g_HRtpNziOJxLg-ky209iTch6ciWt2l5451hKg_Z7LhZSo12ZQ_RSB0xhYgCUus8HTokRxPKJhNYnl2q0C28ZWSteDy_ekBzKc8dJDLVA2dB0n32XDTNwo/w400-h300/20230720_211233.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiBGc8VkVkQV4uml6IDtUYL7CEz8cMKMCufQuwiL_ybN9xb-lFGcEvEufosuIViltF5LuSUBtNL7F2UP4xg51h8_xVVX9BxcwB4JX8jS4cB-HwNMkulpiBwKovr81r1Ehrar5ohr4OfNd1qXr9x6u7RyQm5WxD6v7yCHT56LFMzWlTct2_FbE5hX9Us0/s4032/20230720_211228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiBGc8VkVkQV4uml6IDtUYL7CEz8cMKMCufQuwiL_ybN9xb-lFGcEvEufosuIViltF5LuSUBtNL7F2UP4xg51h8_xVVX9BxcwB4JX8jS4cB-HwNMkulpiBwKovr81r1Ehrar5ohr4OfNd1qXr9x6u7RyQm5WxD6v7yCHT56LFMzWlTct2_FbE5hX9Us0/w300-h400/20230720_211228.jpg" width="300" /></a></div><p>Katie had a cheesesteak at the Phillies game we were at earlier in the day, so she wanted something different, opting for the Turkey and Cheese Hoagie ($11,85) instead of Philadelphia's most famous sandwich. This hoagie featured as much shaved turkey shoved into the roll as possible, plenty of provolone cheese, a touch of mayo, and some lettuce. Katie called this a simple yet classic turkey hoagie that was a real treat to eat. </p><p>The Ham and Cheese Hoagie ($11.85) was Addison's pick. Her family says she's an aficionado of ham sandwiches, as she has one almost every chance she gets. Like the turkey hoagie, this one had meat spilling out of it. This hoagie came like the turkey one, with some lettuce, provolone cheese, and a little lettuce. I am still waiting to get a review of how Addison liked this sandwich. She's quiet unless it's about some of her passions, like soccer, pop music, or her love of license plates. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIbfhMZwVR5UIgcZe59qFvSHaAhgCnYS-Xdmm53su0piOleUEpNfOSmIZB_MpX1k-F-Uz4Mw9JeiploZP3TLCuRLvA5rFPC36n5XPPqZ6tLTxNExLgxHTQwprZqUY4ejaVuFPAad9hrTh5mAGFLlcL0ZplfkZAAqyByYik6RMTlb2icCqzBmkFiI5aPg/s4032/20230720_211855(0).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIbfhMZwVR5UIgcZe59qFvSHaAhgCnYS-Xdmm53su0piOleUEpNfOSmIZB_MpX1k-F-Uz4Mw9JeiploZP3TLCuRLvA5rFPC36n5XPPqZ6tLTxNExLgxHTQwprZqUY4ejaVuFPAad9hrTh5mAGFLlcL0ZplfkZAAqyByYik6RMTlb2icCqzBmkFiI5aPg/w400-h300/20230720_211855(0).jpg" width="400" /></a></div><div><br /></div>Not that we needed them, but we finished things off with these Cheesesteak Fries ($11.95). This was straightforward: fries with cheesesteak placed on top of them. Even though the fries were frozen and not fresh, they were fried well and held their crunchiness even after our ride back to our hotel and under the weight of the meat and cheese on top of them. The beef was seasoned, and the cheese bound well to it. I ignored this a bit because I got a cheesesteak already, probably due to cheesesteak overload. This would have been better if they added extra cheese on top. <br /><p></p><p>Leo's Steak Shop was more than a pleasant surprise. This was the best cheesesteak I have had, and it made me realize that the cheesesteaks we have back home in California do not even come close to what we experienced this evening. The meat was way better, the cheese-to-beef ratio was on point, and the amount of meat they used on each sandwich was awe-inspiring. Their prices were incredible, and if I lived here, Leo's would definitely be in my restaurant rotation at least every two weeks. The lady taking our order over the phone was a little overwhelmed with our large order, but she got everything squared away, and it was just about ready at our quoted time. If you find yourself near the Philadelphia Airport, do yourself a favor and go to Leo's for one of the best cheesesteaks you will ever have. </p><p>Out of five buckets of popcorn (because the first 3D movie premiered in 1922, the same year Folcroft was incorporated into a borough), five being best to zero being worst, Leo's Steak Shop gets 4.5 buckets of popcorn. </p><p>For more information about Leo's Steak Shop, head to their website by clicking here: <a href="https://leossteakshop.com/">https://leossteakshop.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-76848974362894491622024-01-05T07:59:00.000-08:002024-01-05T07:59:51.009-08:00Take Me Out to the Ballgame, Buy Me Some Cheesesteaks and Roast Pork<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofVf6wV3PCcRncTqcfoYC46oc81vo7pvm0fE3Uz4T5nakP3jbjXPLb40Vgh2zWBhwZESdxWV6Xqeb6TncYVTQtse1rubaeJE2phdoaK1dlknJo-yTdx8OFfKjwGBr1doqG8JehSbpNmtPBsphy5zyOrtRvvCb9KUu3Oj5azfsrPLYwuUUO6NOXTAD8eI/s4032/20230720_133205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofVf6wV3PCcRncTqcfoYC46oc81vo7pvm0fE3Uz4T5nakP3jbjXPLb40Vgh2zWBhwZESdxWV6Xqeb6TncYVTQtse1rubaeJE2phdoaK1dlknJo-yTdx8OFfKjwGBr1doqG8JehSbpNmtPBsphy5zyOrtRvvCb9KUu3Oj5azfsrPLYwuUUO6NOXTAD8eI/s320/20230720_133205.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Tony Luke's </div><p></p><p style="text-align: center;">Citizens Bank Park</p><p style="text-align: center;">1 Citizen Bank Way </p><p style="text-align: center;">Philadelphia, PA 19148</p><p><br /></p><p>I'm always amazed when we visit other ballparks and arenas away from home. Not only are the fan bases way more passionate and into the game, but the food is so much better than anything we have at Anaheim Stadium or Honda Center. I could never fathom writing about either of these venue's food scenes. Honda Centre only has one outside vendor, California Pizza Kitchen, while the rest of their food is made in-house, is average at best, and is priced exorbitantly high. C'mon, $9 for a hot dog. Go to Costco before the games for their higher quality hot dog for $1.50, and you also get a drink. </p><p>Anaheim Stadium's outside food vendors will not make you want to get out of your seat to grab some grub, even though the team is so bad they are hard to watch. This past season included Oggi's Pizza, Yogurtland, Juice It Up, Wetzel's Pretzels, and Chronic Tacos. A weak lineup when you consider most of these you can just get at your local mall food court, assuming you still visit the mall instead of shopping online. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJBOJoOydTtNl5KSzERAIb9iJ8qyqjeHJMjnEdXlVY38zYrTjy4m_oLKt8CFbrblwUpOYUNPjhnhuHY_E46U6GTuU_KaunGUp3V8YtqXNybzBGi4VnJRX0o2pd6V6N8n9Gaxf0QgSLxhIOzjlFidR5oFHuzAFcwaHgO4TSxYqwFtY_EeDkhBEi2E7VAc/s4032/20230720_121013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJBOJoOydTtNl5KSzERAIb9iJ8qyqjeHJMjnEdXlVY38zYrTjy4m_oLKt8CFbrblwUpOYUNPjhnhuHY_E46U6GTuU_KaunGUp3V8YtqXNybzBGi4VnJRX0o2pd6V6N8n9Gaxf0QgSLxhIOzjlFidR5oFHuzAFcwaHgO4TSxYqwFtY_EeDkhBEi2E7VAc/w400-h300/20230720_121013.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w0gKScbdYLpIl2-eXSOAshG7hiPMOGqqnxRzWxXoR9jLSAlZanmEm8x0L8XElzX-dhzUKpTJPeJzQFx73iVfz0HkaVNU95WRePkSL1Uuyt0z-XkjRGru5VuhBeyy8XCwZ22lviXEx-qc6oj6KD4b7dVdySBaZX_bpmPDT-sQv9ehB6oO0uiQzj50Z20/s4032/20230720_125432.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w0gKScbdYLpIl2-eXSOAshG7hiPMOGqqnxRzWxXoR9jLSAlZanmEm8x0L8XElzX-dhzUKpTJPeJzQFx73iVfz0HkaVNU95WRePkSL1Uuyt0z-XkjRGru5VuhBeyy8XCwZ22lviXEx-qc6oj6KD4b7dVdySBaZX_bpmPDT-sQv9ehB6oO0uiQzj50Z20/w400-h300/20230720_125432.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFZs-9x8OnGD3eNJuO17GUe7az6Ehr-jFEfs-fKd0Pd_U2AB36Y80HGJp8xghL_boEW2TsVQpMnFM2tSkigMusMcgPRRMMr6ft_BhXB84K5tTqsmsmFhY1UOJGFLkN7gyTq8lEPUOFJN6MCmTbeacHZk_5chvTY5RKtcn6ZfUIHRsHBwDdkk7wDymCbM/s4032/20230720_131835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFZs-9x8OnGD3eNJuO17GUe7az6Ehr-jFEfs-fKd0Pd_U2AB36Y80HGJp8xghL_boEW2TsVQpMnFM2tSkigMusMcgPRRMMr6ft_BhXB84K5tTqsmsmFhY1UOJGFLkN7gyTq8lEPUOFJN6MCmTbeacHZk_5chvTY5RKtcn6ZfUIHRsHBwDdkk7wDymCbM/w300-h400/20230720_131835.jpg" width="300" /></a></div><p>We were on vacation in Philadelphia and went to a Phillies day game on a Thursday. The first thing I noticed when we got to Citizens Bank Park was how many people wore Phillies gear here. Back home, nearly half of the attendees would be wearing the opposing team's colors. These Phillies fans were also passionate about the game. Most were off their phones, watching the game, and cheering at appropriate times. The next time you're at an Angel game, just notice how many people are on their phones the whole time, and only look up when the rest of the crowd cheers. </p><p>Citizens Park has plenty of food options that got me excited. They have a Shake Shack behind home plate. They also have food stalls that are backed by former Phillie's players and managers, like Ryan Howard's southern-style chicken sandwiches, and Charlie Manuel, manager of the 2008 world championship team, runs Uncle Charlie's Steaks, a spot serving cheesesteaks to hungry baseball enthusiasts. Other notable vendors are Federal Donuts, Jersey Shore favorite Manco and Manco Pizza, and the iconic Campo's Philly Cheesesteaks, which has been in business since 1947. I had circled another cheesesteak place on my list at the ballpark to try: the legendary Tony Luke's. </p><p>Tony Luke's started in South Philadelphia in 1992 as a family-run business. Times were tough the first few years, but customers came in droves as the years rolled by, and the awards started piling up for their cheesesteaks and roast pork sandwiches. There are now 17 Tony Luke's locations in the Mid-Atlantic region, most at sports arenas, entertainment venues, casinos, and airport locations. </p><p>We got up during the fourth inning of the game and walked to the food concourse in centerfield known as Ashburn Alley, which is also home to other purveyors of food and drinks. The line was one of the longest we saw, so we felt good about this spot. We waited in line for about 25 minutes or so. The menu is a paired-down version of other menus I've seen for their other locations. They offer only two sandwiches, the cheesesteak, and the roast pork. The only other item on their menu is curly fries. We grabbed our sandwiches and returned to our seats to experience the first cheesesteak of our visit to Philly. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHJEj9zrc64GozZ-oVPrMNZ3thiVZC809OdcrJzwDSaetzfj2O4K77Iky_JWcYPKDrvea16eljNmGvYWzJVodUJ9xLTWfC5VLh630doATGicz3z3S1uVo3E0qt11aVCEOZOOL672P80aIjHh9WZJvmBgX4S3eB6PcXzQlvszDphc2HiaPhAPlKHVv65c/s4032/20230720_141138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHJEj9zrc64GozZ-oVPrMNZ3thiVZC809OdcrJzwDSaetzfj2O4K77Iky_JWcYPKDrvea16eljNmGvYWzJVodUJ9xLTWfC5VLh630doATGicz3z3S1uVo3E0qt11aVCEOZOOL672P80aIjHh9WZJvmBgX4S3eB6PcXzQlvszDphc2HiaPhAPlKHVv65c/w400-h300/20230720_141138.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqg5kws74536r6MQ7pQFFh5k0AKQ84rld9gNFAMrWINPIiQKcXv9BZp7iLGGF7IhV26v_1MsXilqWd_SwcEtqaOJVVPQShmEPlehjCaXrI7Z4lteDuYm8Rc0EcXNxMvFSSBW6y0auHM_Pv9LXDPL7a35vmANVqNucFTekILHRJvAVfpQyeyq0wtGRJ-0/s4032/20230720_141337.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqg5kws74536r6MQ7pQFFh5k0AKQ84rld9gNFAMrWINPIiQKcXv9BZp7iLGGF7IhV26v_1MsXilqWd_SwcEtqaOJVVPQShmEPlehjCaXrI7Z4lteDuYm8Rc0EcXNxMvFSSBW6y0auHM_Pv9LXDPL7a35vmANVqNucFTekILHRJvAVfpQyeyq0wtGRJ-0/w400-h300/20230720_141337.jpg" width="400" /></a></div><p>So, when only two sandwiches are on the menu, I must get them both. Let's start with the Roast Pork with Cheese ($9.50). Roast pork sandwiches are a big part of Philadelphia culture. You'll find these all over the city and surrounding areas. They all have the same ingredients: roast pork, sharp provolone, and broccoli rabe or spinach in an Italian roll. I liked this sandwich more than I thought I would. Not to ruin anything, but it was not as filled with meat as others I would have on this trip, but at less than $10 at a ballgame, this was a great value. The sharp provolone worked nicely with the garlicky broccoli rabe and the savory pork. Some of the pork was on the dry side, but that was remedied by adding extra broccoli rabe. The bread made by Liscio's Bakery was fresh and had a good chew to it. </p><p>The Cheesesteak ($9.50) was not as stuffed as the others you'll see in upcoming reviews, but this was a pleasurable sandwich. Tony Luke's only uses ribeye for their meat; you can taste the difference. It was not oily like others tend to be, and the American cheese was of good quality. I added a Pepper Cup ($1.50) to the sandwich. The peppers added a bit of moisture, which I liked. The roll again was good, keeping everything together until our last bite. </p><p>If you are from Philadelphia, most of you feel that these are sandwiches for tourists, like the ones from Pat's and Geno's downtown. Yelp reviews for these sandwiches are not kind, only giving this place 2.5 to 3 stars, which could be better. You'd be more forgiving if you had to suffer through the food we have to eat at Anaheim Stadium or Honda Center. Not very good. These sandwiches are better than anything I've eaten at either of those sporting venues at about half the price. I would have liked to have tried Campos Cheesesteaks, but the game flew by, and I needed more time. Maybe if the game was a doubleheader. </p><p>Out of five zookeepers (because the first zoo in all of the US was opened in 1874 in Philadelphia, and before that, zookeepers were not even needed), five being best to zero being worst, Tony Luke's gets 3 zookeepers. </p><p>For more information about Tony Luke's, head to their website by clicking here: <a href="https://tonylukes.com/">https://tonylukes.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-22603362299873481342024-01-03T17:07:00.000-08:002024-01-03T17:07:34.876-08:00Hot Diggety Dog, We Are in Philadelphia!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2YUZFUT2f2wtgLtw7iRWJkyASGt3CZwB6qmLL4pIxNrE3A_dgM9dToeG7f_HjbAyIuNqe1mCXuGpW6UswIRbP6jcbTnVO6eyDsHzxhxhezAkfHHmZZ1zAMf_qKWEhZd2Jgr9fEFFhRuG6ZRuM1QVzpOGk3LP7MOl02IIKsOUMGwlwjrfUGyWFzA5N8w/s4032/20230719_173509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2YUZFUT2f2wtgLtw7iRWJkyASGt3CZwB6qmLL4pIxNrE3A_dgM9dToeG7f_HjbAyIuNqe1mCXuGpW6UswIRbP6jcbTnVO6eyDsHzxhxhezAkfHHmZZ1zAMf_qKWEhZd2Jgr9fEFFhRuG6ZRuM1QVzpOGk3LP7MOl02IIKsOUMGwlwjrfUGyWFzA5N8w/s320/20230719_173509.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Good Dog Bar</div><p></p><p style="text-align: center;">224 South 15th Street</p><p style="text-align: center;">Philadelphia, PA 19102</p><p><br /></p><p>Family vacation time in Philadelphia! My good friend Erven and his wonderful family were vacationing in the City of Brotherly Love to sightsee, attend a soccer and baseball game, and see what Philly has to offer in food. That's where I came in. I scoured Yelp, TV Food Maps, and obsessively read every best-of-restaurant list I could get my hands on from when we were invited to join the family on this four-day adventure to Philadelphia. </p><p>I was apprehensive at first. This would be my first family vacation with teenagers in quite some time. It was more pressure than usual for me to pick restaurants I thought these youngsters might like. Then I realized I knew these kids. They are open to trying things and can find something on any restaurant menu they would like. I put together three restaurant pages and was sure it would be impossible to hit them all, but it would be fun trying. </p><p>We took a red-eye from LAX and arrived in Philadelphia at noon. Tired but determined to make every minute count, we dropped off our bags at our hotel and headed out to explore the city we would call home for the next four days. We did a double-decker bus tour, visited the Liberty Bell, and explored some of the neighborhoods of this historic town. By the time it was 4pm, we were all famished and tired, so I whipped out my restaurant list and realized we were within a mile of one of the restaurants I had wanted to try. So we all trudged to Good Dog Bar near Rittenhouse Square. </p><p>Good Dog made my list because they were featured on Diners, Drive-Ins, and Dives, have a 4-star rating on Yelp with over 1,400 reviews, and are consistently ranked as having one of the best burgers in all of Philadelphia. At the helm of this place are Heather Gleason and Dave Garry, dog enthusiasts who opened it in 2003 and married a few months later. </p><p>This 100-year-old building is three stories high, with bars and tables on both the first and second stories, a game room featuring a pool table, and a Ms. Pac-Man arcade game on the third floor. Every wall is adorned with black and white framed pictures of dogs. Our party of eight was here between lunch and dinner, and they were kind enough to set up a table for us on the second floor, which they opened just for us. </p><p>The menu here is divided into soups and salads, small and big bites, two burgers, and a quintet of sandwiches. A big draw at Good Dog is their daily specials, which usually include a daily empanada, flatbread, steak offering, and other assorted items. Price points for their menu items hover around the $20 mark, with only steak entrees going for more. We were hungry, so we ordered as quickly as seven people could make their selections. Let's see if Good Dog Bar was a good selection for the first meal of our vacation. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1Fe85XGrTDp3IwBpow-CSxiW6VpdwacC_eN0a61vnjDWF1YvECWMg2ksxICOxypKailf9aT63ivBUXszZBUMDKdWUAxT1ezoTphVaeyLy2MNXkuRuI5XejmN-LNOed7340UtTWOFKo0k9W4XEar8Loe3dnSxoEPO8zufofplI9nR1nyA_Jmil35ZKx0/s4032/20230719_163856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1Fe85XGrTDp3IwBpow-CSxiW6VpdwacC_eN0a61vnjDWF1YvECWMg2ksxICOxypKailf9aT63ivBUXszZBUMDKdWUAxT1ezoTphVaeyLy2MNXkuRuI5XejmN-LNOed7340UtTWOFKo0k9W4XEar8Loe3dnSxoEPO8zufofplI9nR1nyA_Jmil35ZKx0/w400-h300/20230719_163856.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7wfahokEV4aJGRnuo9OAPrqPfi5yXum94f9dNAR9qqLtdkLly7xvGojHKgg4W_wkWYNd__PB7iTHNwJ5apieJcGdUPNDWLUxBoMGDwlfAWeegcMPQZtJ78mIq_Vy2jdsu-uLQcNvSn-2ReVgzbRrR8J4QmXM2kGDR0vU5iugsSxvUAgPMgZWSlc4uQU/s4032/20230719_163951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7wfahokEV4aJGRnuo9OAPrqPfi5yXum94f9dNAR9qqLtdkLly7xvGojHKgg4W_wkWYNd__PB7iTHNwJ5apieJcGdUPNDWLUxBoMGDwlfAWeegcMPQZtJ78mIq_Vy2jdsu-uLQcNvSn-2ReVgzbRrR8J4QmXM2kGDR0vU5iugsSxvUAgPMgZWSlc4uQU/w400-h300/20230719_163951.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWSL-UzE1mOmReg8tq0OeQVdjAqDKDT3IWifVpoh6-yyf3XHmYOkX25OfeHDP9ORkLKR0WsuPeqZKW_1EzqLXwfLZDcMFQ0sZeO8TtK_eHyLecGVQPg4rroxgkAdvct1fNFj9U0l3PccChoGJbsmzw9_F1mJ7cOeQMftrzMitLzjn2YGvvNS3jGMsIH4/s4032/20230719_165254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWSL-UzE1mOmReg8tq0OeQVdjAqDKDT3IWifVpoh6-yyf3XHmYOkX25OfeHDP9ORkLKR0WsuPeqZKW_1EzqLXwfLZDcMFQ0sZeO8TtK_eHyLecGVQPg4rroxgkAdvct1fNFj9U0l3PccChoGJbsmzw9_F1mJ7cOeQMftrzMitLzjn2YGvvNS3jGMsIH4/w400-h300/20230719_165254.jpg" width="400" /></a></div><p>Since we were so hungry, some starters were in order. We began with two orders of the Esquites Empanadas ($14). These come three to an order, and the empanadas are rotated daily. The esquites empanadas were predictably filled with corn and were dusted with cotija cheese. They were a little bland on their own, but they were saved by a delicious sauce with just a hint of spice. The outer shells of the empanadas were crafted well, and I would have liked a different version of their empanadas, like the Philly cheesesteak that they offer often or any other one that featured meat. </p><p>The Buffalo Wings ($17) were a bigger hit. They came dressed in slightly spicy buffalo sauce, celery sticks, and perfect ranch dressing. The wings were fried well and featured plenty of meat on them. The consistency of the ranch was nicely achieved, as it clung to the chicken when dipped. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDDurHwrXNFMOGT2hwxqrbG_m9kT5liZx8ptjoasxT89oq9DFGd6DZUBEd5qRxrDwRpzkl_UE-Pwqnf2mxg43d7PDsclxQw3bByuKLF_DDnCkM-0OyItJjz7mYa4mbgEPjxxi8C5QNGkspiGn1ArYrmcKoKgcPRK-DhhMyEcfmajpprEb6VB5_BeRUEo/s4032/20230719_165305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDDurHwrXNFMOGT2hwxqrbG_m9kT5liZx8ptjoasxT89oq9DFGd6DZUBEd5qRxrDwRpzkl_UE-Pwqnf2mxg43d7PDsclxQw3bByuKLF_DDnCkM-0OyItJjz7mYa4mbgEPjxxi8C5QNGkspiGn1ArYrmcKoKgcPRK-DhhMyEcfmajpprEb6VB5_BeRUEo/w400-h300/20230719_165305.jpg" width="400" /></a></div><p>Not every day, you see a Banh Mi Sandwich ($14) on a menu in a bar. The long roll was filled with daikon, pickled carrots, a little sambal for some spice, cilantro, jalapenos, miso mayo, and pork belly. Katie liked this well enough but has had better banh mi sandwiches. She felt the pork belly was overcooked and nowhere close to tender. She enjoyed the rest of the sandwich, especially the way the condiments went well with the veggies. The fries were nicely done and were plentiful. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguguQuLJNB4jTqXZinnS6goAtVXDgt_D6XIaGkghjzhz33LAOi8wWh_ipZDlsxOFI5AWW_jvTXYZgjcbfU1wpqsBaprwhyphenhyphenuXBf0g1J9ibcmsGHBRUJREdNkaJNqLpHQ0yeORwZ0dwDL3r-8LrKh69wCdE8zT8u4CA4k06KtHMqmJwQzEvE0MzB_VyZdog/s4032/20230719_165349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguguQuLJNB4jTqXZinnS6goAtVXDgt_D6XIaGkghjzhz33LAOi8wWh_ipZDlsxOFI5AWW_jvTXYZgjcbfU1wpqsBaprwhyphenhyphenuXBf0g1J9ibcmsGHBRUJREdNkaJNqLpHQ0yeORwZ0dwDL3r-8LrKh69wCdE8zT8u4CA4k06KtHMqmJwQzEvE0MzB_VyZdog/w400-h300/20230719_165349.jpg" width="400" /></a></div><p>Erven is all about seafood and gave these Steamed Clams ($17) a whirl. These were listed on their daily specials menu. They were served in a classic white wine and garlic sauce and came with a sliced loaf of crusty bread. The clams were on the smaller side, but I liked the one that I had. The sauce was well done with lots of garlic present. I imagined sopping up the sauce with the bread would be great. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglD_Fe3aMIbLuzHPTtWqQM3sN9_pHuYi8fpdI4G4BXOlPJnSvG69FisWB2ByHNwlDTGGOAzEPEFGA_546LeC3bMvhRbeE7xKj2HzScVlsAY8YsJ9o8s7UZBaJT12AjWoz-Q16hrkRcFMzZsRhGVssdbGmfKOsRD7aM6ph1pep_3KxHxTI3E7MtJEzvY_o/s4032/20230719_165352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglD_Fe3aMIbLuzHPTtWqQM3sN9_pHuYi8fpdI4G4BXOlPJnSvG69FisWB2ByHNwlDTGGOAzEPEFGA_546LeC3bMvhRbeE7xKj2HzScVlsAY8YsJ9o8s7UZBaJT12AjWoz-Q16hrkRcFMzZsRhGVssdbGmfKOsRD7aM6ph1pep_3KxHxTI3E7MtJEzvY_o/w400-h300/20230719_165352.jpg" width="400" /></a></div><p>Here's a quick shot of the Kid's Cheese Pizza ($10). For a kids-sized pizza, the size of this was more than generous, and as you'll see as you scroll down, it's no smaller than the flatbread pizza coming up. I enjoyed how this looked from across the table, with its slightly crisped dots of cheese topping this pie. I heard no complaints from Addison about this, but she's pretty mild-mannered, except when dealing with her three brothers. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7UvVDlTd82-ymjX0jJu3eJhis2p-BtRT-dTF_N41SnDMP7NZTMHoCFX1xuxWYUffodEKf1Igx6JG_5Jyv61i5JZV5lG5odlItErgGFLKRx_G_Vk7BksbDtqrsgRq5OuMnUziB_Eowec3uUAd0EJxp327xnHDSGXWVBJ9Xj2a2yX3e6w5BeoWWUDQKio/s4032/20230719_165443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7UvVDlTd82-ymjX0jJu3eJhis2p-BtRT-dTF_N41SnDMP7NZTMHoCFX1xuxWYUffodEKf1Igx6JG_5Jyv61i5JZV5lG5odlItErgGFLKRx_G_Vk7BksbDtqrsgRq5OuMnUziB_Eowec3uUAd0EJxp327xnHDSGXWVBJ9Xj2a2yX3e6w5BeoWWUDQKio/w400-h300/20230719_165443.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjLfzaDIbAGRC-AwSQxhJq2lM8exixC4KwlwA-ax1UaHHftkz_WQjgK_Nkpx45r8dIPmLSnl8wrPx4p5-U9BtGIzRt8t6KBRgApuTKW4LNVGd7tGVkN40zlKmHaBon61x27fn-uHIyrWNpew05XHVQ7g02lsOhbDoXAZ3QBL1glbBkNiccELMo8XFYBs/s4032/20230719_165657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjLfzaDIbAGRC-AwSQxhJq2lM8exixC4KwlwA-ax1UaHHftkz_WQjgK_Nkpx45r8dIPmLSnl8wrPx4p5-U9BtGIzRt8t6KBRgApuTKW4LNVGd7tGVkN40zlKmHaBon61x27fn-uHIyrWNpew05XHVQ7g02lsOhbDoXAZ3QBL1glbBkNiccELMo8XFYBs/w400-h300/20230719_165657.jpg" width="400" /></a></div><p>When Guy Fieri was here, he tried this Good Dog Burger ($16), so I followed suit. This half-pound ground sirloin patty was stuffed with Roquefort cheese and topped with caramelized onions on a Challah bun. This burger was delicious, and was made even better when I asked for some mayo to add to the burger. It was cooked nicely medium rare, which made this one of the most tender burgers I have had. The Roquefort cheese added just the right amount of tanginess to each bite, and the onions added a nice sweetness. A very balanced burger. The hand-cut fries were like In-N-Out fries from back home but were seasoned and not over-fried to resemble the old Durkee's Fried Onions used only to top green bean casseroles during the holidays. These fries were way better than In-N-Out's version. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYokPMO4e6McAyZwL_JnyC3JIa-VT-A57PlmqKXBiivhPuOV9C_4cwB3Gh-AFmFa8V_U3xwxsiiVmAXOFOb9mWqROTJd7MmXMT-pvMeBjyjI8X9XuDZlcTJCUzzzfUzhVEdCUGW70VqENnW0-sUs5JoXWfeQ3NP_aGNfjvZ2Ik4_WDlre9p2edTATQXw/s4032/20230719_165506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYokPMO4e6McAyZwL_JnyC3JIa-VT-A57PlmqKXBiivhPuOV9C_4cwB3Gh-AFmFa8V_U3xwxsiiVmAXOFOb9mWqROTJd7MmXMT-pvMeBjyjI8X9XuDZlcTJCUzzzfUzhVEdCUGW70VqENnW0-sUs5JoXWfeQ3NP_aGNfjvZ2Ik4_WDlre9p2edTATQXw/w400-h300/20230719_165506.jpg" width="400" /></a></div><br />Not content with just the steamed clams, Erven also got this Flatbread Pizza ($17). We were on vacation, so live it up, big guy. Flatbread pizza is usually rectangular when we are home, but not here at Good Dog. Like the empanadas, the flatbread changes daily and appears on the daily specials menu. The flatbread featured mushrooms, garlic, and onions on the day we visited. It has the same cheese and red sauce as the kid's pizza. I don't remember Erven giving me much info about how much he liked this pizza, but he finished it, so that's a good sign. <p></p><p>Good Dog Bar was a great way to start our eating adventure in Philadelphia. Everyone seemed to enjoy their food, and this place proves that this city is not just about Cheesesteaks. This restaurant serves what I'd call elevated bar food. Even better than the food was the service that we experienced. They were so lovely setting up our private room when we walked in and catering to our every whim. These are some really great people who run this place. Dave and Heather should be really proud of the staff they have put together. It was fantastic to see my research paid off with a great selection right off the bat. Let's hope the rest of the restaurant choices are just as good. </p><p>Out of five fire hydrants (because where you have good dogs, you will also find dogs marking their territory on fire hydrants), five being best to zero being worst, Good Dog Bar gets 3.5 fire hydrants. </p><p>For more information about Good Dog Bar, head to their website by clicking here: <a href="https://gooddogbar.com/">https://gooddogbar.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-68041359848787548382023-12-31T09:47:00.000-08:002023-12-31T09:47:53.423-08:00Best Restaurants of 2023<p>We are down to our last day of 2023. It's hard to fathom that this is my 14th year writing this restaurant review blog. Most of my fellow food bloggers have stopped writing and either drifted off to other pursuits or have transitioned to becoming influencers on Instagram, TikTok, Snapchat, or whatever the latest visual app is the hottest. Sometimes, I feel like I'm the last of a dying breed. But I carry on to bring you my thoughts on restaurants in OC and beyond. </p><p>This year is the least amount of reviews I have ever written in a calendar year. No, I have not been on a diet, incarcerated, or been told to curtail my eating by my doctor. I have had another hobby that has taken up my time this year, namely audiobooks. Before, when I used to get home from work, I'd write for a few hours before Katie got home. This year, I got home and continued listening to the audiobook I was listening to on my twenty-minute commute. I have decided that I need more balance in my life, so I'm determined for that to change in 2024. </p><p>Needless to say, I have a significant backlog of restaurants I need to write about that we've already visited, and my restaurant wishlist has ballooned to over four pages. I've set a goal to write at least 80 reviews in the upcoming year, hopefully getting me back on track. Thanks to everyone who has stuck by me this year, checking to see if I've posted a new review, commenting, liking, and recommending places you feel I should visit. It's much appreciated. </p><p>This was also the year I hit one of my personal goals for my blog: 1000 different restaurant reviews. I hit that significant number in August and do not intend to stop anytime soon. My new goal is to be the most prolific restaurant reviewer in OC. I'm still determining who has reviewed the most restaurants in Orange County, but I'm gunning for them. I will also take the time to update my past reviews by fixing broken links, editing my grammar and spelling errors, and denoting restaurants that have closed for business. </p><p>So, here's to a great 2024! Now, my top ten restaurants of 2023. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGk1KKxAUgoU-LXhUAMteyrGmNObdK61jY2WkbWkWntS5WdWm2IiU9hwEV3w6fi58HzNVXbsCUPtMzEXh0TW2R5S3-zxfu8Q-F3kXm1kylhCay5oZUa8tPDaq1yfOvDfK14Rga5SA8RZNv0-S0NHZ_NgyE6YDZr_DSbZc3cnAM2xAQ7rE2rz0fmGZp0w/s4032/20230205_141816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGk1KKxAUgoU-LXhUAMteyrGmNObdK61jY2WkbWkWntS5WdWm2IiU9hwEV3w6fi58HzNVXbsCUPtMzEXh0TW2R5S3-zxfu8Q-F3kXm1kylhCay5oZUa8tPDaq1yfOvDfK14Rga5SA8RZNv0-S0NHZ_NgyE6YDZr_DSbZc3cnAM2xAQ7rE2rz0fmGZp0w/s320/20230205_141816.jpg" width="320" /></a></div><p>#10 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/05/a-little-noshing-in-tustin.html">Nosh House</a> - Tustin</p><p>Starting things off is Nosh House, which claims to be the only Glatt kosher restaurant in OC. They are run by the same people who own OC Kosher Market a few doors down. The menu here is diverse for such a small place, but don't sleep on the Reuben sandwich, one of the best OC offers. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGt7X15zHLw2s4uoXowtPxc9tjcL-4EIe7BZl-zaaryZLVlAyci97jnoLygLgVSSb7UoqmHh9LaXvKk4iHI-BdnxmBDm83V1Ri81rwZ3VyJpO8IC1O8LGXNc6TEf1cnlw3UoTUgUuQ2p1YfLRII05b0HmxMdYmw00n-UKiv1pC8dWjaYcono-gUHdD1w/s4032/20230422_171117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGt7X15zHLw2s4uoXowtPxc9tjcL-4EIe7BZl-zaaryZLVlAyci97jnoLygLgVSSb7UoqmHh9LaXvKk4iHI-BdnxmBDm83V1Ri81rwZ3VyJpO8IC1O8LGXNc6TEf1cnlw3UoTUgUuQ2p1YfLRII05b0HmxMdYmw00n-UKiv1pC8dWjaYcono-gUHdD1w/s320/20230422_171117.jpg" width="320" /></a></div><div><br /></div>#9 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/06/a-slice-of-nyc-in-la.html">Prince Street Pizza</a> - Los Angeles<div><br /></div><div>I love that some of NYC's most popular restaurants are opening outposts on the West Coast. One of the best we ate this year is Prince Street Pizza, which is opening in Costa Mesa this coming year. Sicilian-style pizza is sold by the slice, with my favorite being the meat lovers and the spicy spring, which features pepperoni and an addictive spicy red sauce. Expect long lines when they finally open their Triangle Square spot, but this pizza is worth the wait. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IgJlhNoUO71B_hpn_lyF7r6dI-aHxU42Z40-qtteWZsOzanOupD30CAjkw5ydi5wR4lo3m-iMaGIDPz_-dn0nvptQ9xtpA36KeiQiUUZtXo-XJFR9pPNanCYBnnx6Azu-xDUoke1ExxFK8iMSIq4h5lDS7JMwSGRgvkkhmyQbUx_LD_Dsci1eBamYcw/s4032/20230413_112224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IgJlhNoUO71B_hpn_lyF7r6dI-aHxU42Z40-qtteWZsOzanOupD30CAjkw5ydi5wR4lo3m-iMaGIDPz_-dn0nvptQ9xtpA36KeiQiUUZtXo-XJFR9pPNanCYBnnx6Azu-xDUoke1ExxFK8iMSIq4h5lDS7JMwSGRgvkkhmyQbUx_LD_Dsci1eBamYcw/s320/20230413_112224.jpg" width="320" /></a></div><p>#8 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/06/hoping-felixs-will-provide-some-righty.html">Felix's BBQ with Soul</a> - Oceanside</p><p>I was down in Oceanside renewing my library card and decided to try Felix's, which has been on my list for as long as I can remember. The ribs are the things to get here, whether beef or baby backs. Both were delicious. Also, do yourself a favor, and however much mac and cheese you're going to order, just double it. This is one of the best I've had in years. Worth the trip. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslK_TJRN7yku2tn3yhc6HxkKaBD74iJqbwnAmWy_ctzkRfuKFyOgtcmfuTzpvcnYsX92PyY4rdJnYlNJcUD8HYeA9XrqlHXZc8xiOBldhG-7DGn4pCXxvBG7XDX3y7Zmotq4ZMVH2JIsCqEeIR0rfxmogg0a7Wm1v5ksRDmMzSHOd822jkPvJJeStOus/s4032/20230108_144348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslK_TJRN7yku2tn3yhc6HxkKaBD74iJqbwnAmWy_ctzkRfuKFyOgtcmfuTzpvcnYsX92PyY4rdJnYlNJcUD8HYeA9XrqlHXZc8xiOBldhG-7DGn4pCXxvBG7XDX3y7Zmotq4ZMVH2JIsCqEeIR0rfxmogg0a7Wm1v5ksRDmMzSHOd822jkPvJJeStOus/s320/20230108_144348.jpg" width="320" /></a></div><p>#7 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/04/a-taste-of-guadalajara-in-laguna-woods.html">Tacos De Birria Estilo Guadalajara</a> - Laguna Woods</p><p>Birria is still all the rage, and the best we had this year was served at an Episcopal church in Laguna Woods? Yep, you read that right. The birria quesa birria taco and the birria quesadillas are tasty but don't think the birria ramen is just a humdrum fusion item. It's a dish that will warm you from the inside out. Excellent. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1sz_1z1goc-nYc0zBNeEH0FbS0_ztRkOBAFAEI8Jgt0ges5Dg-tbSdgEDPKNoDsOrADrI02zFJPnDwo4rPSNNJTaMh7wwZHbK3_b7AcsME6CvxpjyIr5-loO-G5X0iIN4RR1Fx8Vub1cWVBJe9TNBk52kFt8SlYjqnKrWtkAuWM2-8wAAgx1nl4w4fg/s4032/20220901_113012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1sz_1z1goc-nYc0zBNeEH0FbS0_ztRkOBAFAEI8Jgt0ges5Dg-tbSdgEDPKNoDsOrADrI02zFJPnDwo4rPSNNJTaMh7wwZHbK3_b7AcsME6CvxpjyIr5-loO-G5X0iIN4RR1Fx8Vub1cWVBJe9TNBk52kFt8SlYjqnKrWtkAuWM2-8wAAgx1nl4w4fg/s320/20220901_113012.jpg" width="320" /></a></div><br />#6 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/01/building-better-breakfast-burrito-at.html">LJ's Lil Cafe</a> - Cypress<p></p><p>We don't make it up to Cypress very often, but you won't be able to keep us away after we tried the most talked about breakfast burrito in OC this year from LJ's. Run out of a space in front of Home Depot, LJ's uses tater tots in their burritos, and they are a game changer. Add in the light, fluffy eggs and excellent breakfast meats, and you get one of my top 3 breakfast burritos in OC. I just wish they were a little closer to where I lived, but this is another spot worth battling freeway traffic. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJTCuZ-9cVtf5KJ1oTddG1bdARDryd2qULCI3rBPTzrJSAS6eTM5CiQYNqlffvNL6NW1CBy-MBdXt-8FLW_PMu6ZQg-WufGVCaE4HX8RW4-IB2_z6l94vBz3OYJ2bNGYEqIqNAKDJlXVEJX08cMLzQEd2jsWHj6xg9BNK8y9Dn_jDeE-XWLyeYmZFpqg/s4032/20230429_201008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJTCuZ-9cVtf5KJ1oTddG1bdARDryd2qULCI3rBPTzrJSAS6eTM5CiQYNqlffvNL6NW1CBy-MBdXt-8FLW_PMu6ZQg-WufGVCaE4HX8RW4-IB2_z6l94vBz3OYJ2bNGYEqIqNAKDJlXVEJX08cMLzQEd2jsWHj6xg9BNK8y9Dn_jDeE-XWLyeYmZFpqg/s320/20230429_201008.jpg" width="320" /></a></div><p>#5 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/07/making-pigs-of-ourselves-in-oceanside.html">Flying Pig Pub and Grill</a> - Oceanside</p><p>Our yearly trip to get Katie a new purse at the Outlets in Carlsbad was even better when we combined it with dinner at the Flying Pig. This highly-rated restaurant lived up to our expectations. It provided me with my best steak of the year, a 14-ounce ribeye, while Katie raved about their house bolognese pasta. Definitely one of the better dining options in Oceanside. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwEGiR-uG0w3nAZLMWKL2yrCBDS2VSgM58F0ntyTVScwSgMnswBIiBhKx2dM8vyUdnXO-uDCA50VYmRMxPS3bYvYuWm0i7IGuDO4oDm9OLsAXd1S-SAmtvhf6oTkO4Gv-hvbRauFj-ne2YwR76JeBkEkiYVGS-lDzisI2GQmHM-vh03nooemMlXpBmyA/s4032/20230616_205940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwEGiR-uG0w3nAZLMWKL2yrCBDS2VSgM58F0ntyTVScwSgMnswBIiBhKx2dM8vyUdnXO-uDCA50VYmRMxPS3bYvYuWm0i7IGuDO4oDm9OLsAXd1S-SAmtvhf6oTkO4Gv-hvbRauFj-ne2YwR76JeBkEkiYVGS-lDzisI2GQmHM-vh03nooemMlXpBmyA/s320/20230616_205940.jpg" width="320" /></a></div><p>#4 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/10/dinner-with-eddie-spaghetti.html">Da Bianca Trattoria</a> - Orange</p><p>Da Bianca is an Italian restaurant that everyone wishes was in their neighborhood. It has a cozy and lively dining room with a caring staff and owner, and most importantly, some delicious Italian food. We visited two times this year, and both meals were delicious. Every pasta has been first-class; their Caesar salad is the best I've had this year. I can envision some more trips here in 2024. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQavq9H-rjvStddRfI19NkeSTel6ThZrWESo4syv44O9SgFaReW_lrYu_mqvz6LmH8MC8j9vk0WIBL6QwKZHvWcDNHH507zRoRCNYV2JGAVb52AKfdteZXpMZaNChMCls8moZc1FY_GDZ7RNtYWO_tsQvnbPCmnFUEDlb_ZDChe4xyeFA0Z-TmYer6Q9M/s4032/20230528_103002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQavq9H-rjvStddRfI19NkeSTel6ThZrWESo4syv44O9SgFaReW_lrYu_mqvz6LmH8MC8j9vk0WIBL6QwKZHvWcDNHH507zRoRCNYV2JGAVb52AKfdteZXpMZaNChMCls8moZc1FY_GDZ7RNtYWO_tsQvnbPCmnFUEDlb_ZDChe4xyeFA0Z-TmYer6Q9M/s320/20230528_103002.jpg" width="320" /></a></div><div><br /></div>#3 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/09/easy-breezy-breakfast-in-san-juan.html">Breezy</a> - San Juan Capistrano</div><div><br /></div><div>It's tough for a breakfast joint to stand out. Breezy has stayed with me long after our initial visit with their unique Filipino fusion breakfast specialties. Their pork adobo breakfast burrito is something you should not miss, while their s'mores french toast will satisfy everyone's sweet tooth. They deserve all the love they have gotten from the local print media this year, and it's easy to see why there's almost always a wait outside their door most mornings. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVmbq5UczsyR5M6ujXw4TPoJabSO4MNbT2L6oq63bnXVM6sqBEgqiUV-ifoo_sGPPioX0yGcDsdNnSS1FTd8hPMXyceSgFrwLvEJVr9IFwCe4onvkLJDP6fbzGeJPceg_H8RBbrlHguKCQBWQdMIEsKE820WQ1pd3B7-rhhsEHzYFuwiWkNGTF0wEY9k/s4032/20221028_124944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVmbq5UczsyR5M6ujXw4TPoJabSO4MNbT2L6oq63bnXVM6sqBEgqiUV-ifoo_sGPPioX0yGcDsdNnSS1FTd8hPMXyceSgFrwLvEJVr9IFwCe4onvkLJDP6fbzGeJPceg_H8RBbrlHguKCQBWQdMIEsKE820WQ1pd3B7-rhhsEHzYFuwiWkNGTF0wEY9k/s320/20221028_124944.jpg" width="320" /></a></div><br /><div>#2 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/03/another-awesome-barbecue-choice-for.html">Moo's Craft BBQ</a> - Los Angeles</div><div><br /></div><div>I used to lament the fact that we did not have any great barbecue restaurants in Southern California, like the ones I've had in Texas and other parts of the country. This is not the case anymore. Moo's Craft is on par with my other So Cal favorite, Heritage BBQ. All the meats we've had have been spectacular, and their sides, especially the Frito Pie, were equally as good. It's been hard passing by Broadway on the 5 Freeway and not stopping here every time. It's that good. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EDJ1_8NPlBYgq-gBVP4JTp_3vHDdEFveditFupTUs74-89VAq108Zrubm9En7bA25dVqZENZ6jDAUs6-SNttdMI-W6v0Sx0q0djhXnfrP3JYeZCzR16LH63_hMZnQT0DEIqQFXWsI-arC2l_gNAV7pvPJgHc2ENk2TKnxpVzbwgUIhBhSMSGCasY2xA/s4032/20230603_200533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EDJ1_8NPlBYgq-gBVP4JTp_3vHDdEFveditFupTUs74-89VAq108Zrubm9En7bA25dVqZENZ6jDAUs6-SNttdMI-W6v0Sx0q0djhXnfrP3JYeZCzR16LH63_hMZnQT0DEIqQFXWsI-arC2l_gNAV7pvPJgHc2ENk2TKnxpVzbwgUIhBhSMSGCasY2xA/s320/20230603_200533.jpg" width="320" /></a></div><div><br /></div>#1 - <a href="https://eatingmywaythroughoc.blogspot.com/2023/08/celebrating-restaurant-review-number.html">Bourbon Steak</a> - Dana Point</div><div><br /></div><div>The very definition of a special occasion restaurant. We live 12 miles away from Bourbon Steak and felt we were on vacation when we arrived at this restaurant inside the Waldorf Astoria Resort. The service is world-class and matches the food we encountered. My lobster pot pie is not a meal I will soon forget. A very fitting restaurant to celebrate my 1000th restaurant review on this blog. <p>I look forward to sharing many more great restaurants with you in 2024. What restaurants will be on this list next year? Time will tell. As for now, happy new year, and have a delicious 2024. </p></div>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com1tag:blogger.com,1999:blog-773844626863446576.post-78092732794445304632023-12-26T17:17:00.000-08:002023-12-26T17:17:38.421-08:00Hoping Matador Cantina Hits the Bullseye<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm03R6cDjm_q2IA-RZcI66sxr2skbIgd8wrNv7DKcza1iPbxVS_360r5GGlvL6owz71n-dDYBBR3kb2Q5Qqstn0kLs2A3tFakZD1M9fyBCTuBsz5E0Vh15JPe1oNM0TgMljaGjQMzeve2AIE99vQA6SMh3t8WBcQaAZd_b1JoaesIu6uua7qSJ93pgcqI/s348/Matador.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="348" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm03R6cDjm_q2IA-RZcI66sxr2skbIgd8wrNv7DKcza1iPbxVS_360r5GGlvL6owz71n-dDYBBR3kb2Q5Qqstn0kLs2A3tFakZD1M9fyBCTuBsz5E0Vh15JPe1oNM0TgMljaGjQMzeve2AIE99vQA6SMh3t8WBcQaAZd_b1JoaesIu6uua7qSJ93pgcqI/w200-h200/Matador.jpg" width="200" /></a></div><br /><div style="text-align: center;"> Matador Cantina</div><p></p><p style="text-align: center;">111 North Harbor Blvd. </p><p style="text-align: center;">Fullerton, CA 92832</p><p><br /></p><p>This is one of those restaurants I had to double-check to ensure I had yet to write a review. It seemed like I had been here before, but then I realized it was just for drinks and an appetizer. Adding to my confusion was the at least weekly emails I used to receive from their former PR firm. With so many emails announcing special events and new menu items, I quickly put them on my restaurant wishlist but have just made it here. </p><p>Matador Cantina has been around just as long as this blog. Opened for business in 2009, Matador Cantina is located in one of the oldest buildings in Fullerton, dating back to 1899. From the time they debuted until about 2014, they won numerous awards for their margaritas, got lots of love for their Taco Tuesday, and had glowing reviews from many bloggers and print media outlets. </p><p>Almost as rare as writing a restaurant review blog in 2023, Matador Cantina still has its opening Executive Chef from when they first opened their doors all those years ago. Chef Dave Dennis has even added General Manager to his list of duties. He describes his food as a fusion of authentic and contemporary Mexican cuisine, with some South American flavors thrown into the mix. We grabbed my parents for a long overdue meetup and headed to the restaurant. </p><p>We visited on a Sunday at 4pm, just as the stragglers from the Sunday Funday crowd exited Downtown Fullerton. Parking was no problem at this time between meals. Like many older buildings, Matador Cantina is long and narrow. Coming in from the Harbor Boulevard entrance, there's a long bar to your left with TVs hung above it, showing sports when we visited. The other side featured a row of booths where we were seated. </p><p>The dinner menu is split into starters, tacos, quesadillas, burritos, salads, and restaurant specialties. Appetizers hover around the $13 mark, while more substantial entrees range between $12 to $25. These are reasonable prices for this area of town. Tacos are listed at $6, but on Tuesdays, they offer street tacos for $2.25 and specialty tacos for $3.25 after 2pm. Matador Cantina also offers a weekend brunch, and they have happy hour every day except Saturdays from 2 to 6pm. Now that you have some background about this place let's see what we had on this late afternoon. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEatF2ENyZL036LetM0HhPZyPCkoHw97Wo_MmF84EF7B7sJ4yCmbmEAjuCwacasm8FurxSsBmMaH9BvYNKwk40pj38RX8nO-FoAz-OUgWG2RAPmrqaKxvJCtmqukzBQjHeLhc0vck3-2L5nZw0JaCTmndS1oHJ9YpMGTJKszTQlK1mAV4an1FamDKlPQ/s4032/20230716_160021.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEatF2ENyZL036LetM0HhPZyPCkoHw97Wo_MmF84EF7B7sJ4yCmbmEAjuCwacasm8FurxSsBmMaH9BvYNKwk40pj38RX8nO-FoAz-OUgWG2RAPmrqaKxvJCtmqukzBQjHeLhc0vck3-2L5nZw0JaCTmndS1oHJ9YpMGTJKszTQlK1mAV4an1FamDKlPQ/w400-h300/20230716_160021.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cdKGrNyk9g7A3dPI7C5QDockcSpF1DXg3XLdvOBrJ5wfXxKWiLahXeusxYZpAdzvpMZUenbiRJ5ebLAGMJeFB2KFHD2C7NdUzYUoj9lY4ZRO7aZ20dn8g_FaVu4wi9RCO2VqzepjJuaRrpv_MsH5_0CwC2sGcUtJgIUF7vpOwNSDa7CIoWw9TgViFuU/s4032/20230716_162309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cdKGrNyk9g7A3dPI7C5QDockcSpF1DXg3XLdvOBrJ5wfXxKWiLahXeusxYZpAdzvpMZUenbiRJ5ebLAGMJeFB2KFHD2C7NdUzYUoj9lY4ZRO7aZ20dn8g_FaVu4wi9RCO2VqzepjJuaRrpv_MsH5_0CwC2sGcUtJgIUF7vpOwNSDa7CIoWw9TgViFuU/w400-h300/20230716_162309.jpg" width="400" /></a></div><div><br /></div><div>As is my custom when eating in a Mexican restaurant, I'll start with a shot of the Chips and Salsa that came to the table when we were seated. The chips were fresh, and the salsa had a smokiness with a tinge of heat. It had a good consistency to it. Katie ordered the Guacamole ($11) for the table. The guacamole at Matador combines onion, tomatoes, cilantro, serrano chile, garlic, and lime. It was okay, but I expected more flavor with these ingredients. The avocado was the prevailing flavor, which is fine, but the other ingredients failed to show up in my bites. I was also not really a fan of the tostadas that this was served with. They were too over-fried, so I instead used tortilla chips that came with the salsa. A much better choice. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R3RODGcyJoZOr7n9DFvjwdiqVN22koSpD5DyquhcVa7BuXD4zCkBuOYsk6VJPkjscda8MqXuAVeqxgpY8xf3jbi4lxiTm1ACBaySSpikjcDYqIciYSHGqIOoKmPkYuAOCgfzPnO0cGCm4FT6N4oT1aMEXhPJaPeQETOCVhEsU09bJG03gNbUleqpzdE/s4032/20230716_164126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R3RODGcyJoZOr7n9DFvjwdiqVN22koSpD5DyquhcVa7BuXD4zCkBuOYsk6VJPkjscda8MqXuAVeqxgpY8xf3jbi4lxiTm1ACBaySSpikjcDYqIciYSHGqIOoKmPkYuAOCgfzPnO0cGCm4FT6N4oT1aMEXhPJaPeQETOCVhEsU09bJG03gNbUleqpzdE/w400-h300/20230716_164126.jpg" width="400" /></a></div><div><br /></div><div>Starting off the entree portion of our evening is Katie's selection of the El Gaucho Pasta ($16). Yes, pasta at a Mexican restaurant. The pasta came with a delectable cilantro chimichurri cream sauce, a distant pesto cousin, but not as oily. The grilled chicken was moist and tender, not something I usually say about chicken when eating in a restaurant. The plate was rounded out with garlic bread, which I did not try. Katie was delighted with her meal choice here. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMutUd2N-8fgHXo4d0QNqNf1m1EYcWYpbc02pYvn4pAtg8fbGnwOY7rLU35aw2lUrU6nKowK2-chLZ29Eo83fRW7u-DL8SOApj9-scFKa08LNBYPBYskOIkxbhE9p0eSpYmdj8R9bpesXRU_LDN9gbNNm7oknf_2wDBA7p9_YHwlEc8GEw2Me17E6gEZw/s4032/20230716_164142.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMutUd2N-8fgHXo4d0QNqNf1m1EYcWYpbc02pYvn4pAtg8fbGnwOY7rLU35aw2lUrU6nKowK2-chLZ29Eo83fRW7u-DL8SOApj9-scFKa08LNBYPBYskOIkxbhE9p0eSpYmdj8R9bpesXRU_LDN9gbNNm7oknf_2wDBA7p9_YHwlEc8GEw2Me17E6gEZw/w400-h300/20230716_164142.jpg" width="400" /></a></div><div><br /></div><div>Also excited about his dinner was my dad and his Drunken Shrimp ($24). The shrimp was sauteed in a garlic and butter sauce that had my dad singing its praises. Joining the shrimp was some diced zucchini, which went well with the sauce. This plate was finished off with some cilantro lime rice and two pieces of the same garlic bread that came with Katie's meal. Again, not a typical dish that you'd see at a Mexican place, but my dad could not have been happier. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzx3UcLDdsRDNDq1u4RwRvpDT77lZ0TgcLEnBaE6_yxBJ_mAZHVXEhFZ-0z4E1VKCovhsusqej1uGqxfpMKViaVaAErHMPx3Af0kclSMxS1x3qHzVmY3EML6qCJ_JXs_I7reUdkzpfKoD1x5eLvzelW43sQccLbZrhfL5lhFVd0m1V1Wx1CoFBX-tJYgs/s4032/20230716_164147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzx3UcLDdsRDNDq1u4RwRvpDT77lZ0TgcLEnBaE6_yxBJ_mAZHVXEhFZ-0z4E1VKCovhsusqej1uGqxfpMKViaVaAErHMPx3Af0kclSMxS1x3qHzVmY3EML6qCJ_JXs_I7reUdkzpfKoD1x5eLvzelW43sQccLbZrhfL5lhFVd0m1V1Wx1CoFBX-tJYgs/w400-h300/20230716_164147.jpg" width="400" /></a></div><div><br /></div><div>So, leave it to my mom to get something I'd expected to see when we walked into Matador Cantina: a Shredded Pork Taco ($5). The corn tortilla was filled, stuffed to its gills, with pork, lettuce, and pico de Gallo. My light-eating mom struggled to finish this but gave it a game effort. She was happy with this taco but wished some cheese was included in it if they could have found some room. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7U0gU_9GhdgQNEZi8eAQmWurl0-urLnLCIPREKY_PLBNfs9LlLFhBS2ldvFlaxHz_eKULA5gIDRlSK9B8w0eIn98Wlvm3V2vH5h3cKFTUeWrxI6hv9nRv-ZHqqWvRt4TbFZVaRwc8QIRr2F_a2iJX5QnfZa-Uln8ub_xRZcroji7ViFSc2lBtO_Hplo/s4032/20230716_164157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7U0gU_9GhdgQNEZi8eAQmWurl0-urLnLCIPREKY_PLBNfs9LlLFhBS2ldvFlaxHz_eKULA5gIDRlSK9B8w0eIn98Wlvm3V2vH5h3cKFTUeWrxI6hv9nRv-ZHqqWvRt4TbFZVaRwc8QIRr2F_a2iJX5QnfZa-Uln8ub_xRZcroji7ViFSc2lBtO_Hplo/w400-h300/20230716_164157.jpg" width="400" /></a></div><p>Everyone was excited with what they had ordered, and then there was my Carnitas ($16). When this was placed in front of me, I was surprised by the amount of pork included on the plate. These were some massive hunks of swine. Unfortunately, most of the bites for me were on the dry side. These carnitas lacked the fattiness that I like mixed with some lean parts when I order carnitas. There was no variety here, just dry lean pieces of pork. The cilantro lime rice was good, and the refried beans were okay, but I wish there had been more to help alleviate some of the dryness of the pork. Disappointing. </p><p>Even with my less-than-stellar dinner selection, everyone else left Matador Cantina very happy with their meals. This is definitely a Mexican fusion restaurant, as shown in the pictures above. I would visit again, but I'd steer clear of the carnitas and try some of their specialty tacos, steak a la plancha, or seafood enchiladas. The prices here were reasonable, and they offer some excellent deals for happy hour, taco Tuesday, and other daily specials. We experienced good service on this visit, and their was not too much complaining about their service on Yelp, so that's a good sign. Now, I can officially cross them off of my restaurant wishlist. </p><p>Out of five red capes (because matadors use capes to get bulls to charge them), five being best and zero being worst, Matador Cantina gets 2.5 red capes. </p><p>For more information about Matador Cantina, head to their website by clicking here: <a href="https://thematador.com/">https://thematador.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-78294360238204363422023-12-07T09:50:00.000-08:002023-12-07T09:50:48.343-08:00An Upswing in Good Pizza in South OC<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6JshXS2mtzR0JKk4GRmQzEQV3Ra-ea2h0PSRMrABpmGXlLk8rkziT-JOKrKoaytzJ7IzqeXcnn6hRsDIJ95nenBQ0mVGmmvO_KxuIfj-NRM9ryu6h0Xju96wFm78jKhjIRToPkJvs1k17WP8XJdQbLZCgGZ2B-RtO-mzjkXiO3Se4Ei_2h572HIBGSQ/s4032/20230707_175406.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6JshXS2mtzR0JKk4GRmQzEQV3Ra-ea2h0PSRMrABpmGXlLk8rkziT-JOKrKoaytzJ7IzqeXcnn6hRsDIJ95nenBQ0mVGmmvO_KxuIfj-NRM9ryu6h0Xju96wFm78jKhjIRToPkJvs1k17WP8XJdQbLZCgGZ2B-RtO-mzjkXiO3Se4Ei_2h572HIBGSQ/s320/20230707_175406.jpg" width="320" /></a></div><p style="text-align: center;">aPizza Doho</p><p style="text-align: center;">34255 Pacific Coast Highway</p><p style="text-align: center;">Dana Point, CA 92629</p><p><br /></p><p>If there's one thing I've learned in all my years of writing this blog, it's that people are passionate about pizza. Except for barbecue, pizza gets the second most responses when I write about it. Most people write to tell me that they don't agree with me or I don't know what I'm even talking about. I'll add fuel to the fire in this review by saying that the best pizza in OC can be found south of Irvine. Yes, there are some good spots north of Irvine, but South OC has recently had an influx of great pizza places open up. I was hoping that aPizza Doho would continue this trend. </p><p>aPizza Doho took over the old Parallel Pizza spot open for business from 2018 to 2021 and was one of the numerous restaurants that did not survive the pandemic. The space sat vacant for close to a year, and like the former tenant, they are going for an East Coast-style pizza with an emphasis specifically on the pizza from Connecticut. Unlike its predecessor, aPizza Doho does not offer a clam pizza, but maybe that's for the best, even though I enjoyed it. </p><p>The owner of this restaurant is Marcos Costas, a first-time restaurant owner but definitely not a stranger to the restaurant industry. He's been employed at Salt Creek Grill, Glasspar, French 75, Andrea Restaurant, Savanah Steak and Chop House, and others. Marcos is joined by cousins Anthony and Christopher Christian, who are co-owners and also have restaurant experience. While we were here, Marcos was very involved in the dining room operations, running food, introducing himself to each table, and ensuring things went smoothly. </p><p>The aPizza Doho menu is what you'd expect from a pizza place. There are six appetizers, salads, three sandwiches, and what has brought most people here: pizza. Their pizzas are 15 inches, so they can easily feed two people or three if they are lighter eaters than Katie and me. They have a 10-inch personal pizza offered only for lunch that also comes with a salad. There are 10 featured pizzas, but they also have a build-your-own option. Pizzas will set you back anywhere from $19 to $28. We were famished, so we quickly ordered from our server and waited for our food to arrive. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCWNgcgVd7sllLdPxiCFT9s5FztQJuMgT58Uw2GrZVNG54QwWzkma4IyI28jU4WCC8xEkUYULlAxNkvfBsSaeAzeQ83dxznCiQs8NWO4hd0hlzhUnzllisq3agCI56_cfPYRGCEJtSTuqVI2Rx_tREMAXmypwlnRwibWgnSB5L8bHMkjo5K21WHpgfJc/s4032/20230707_181428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCWNgcgVd7sllLdPxiCFT9s5FztQJuMgT58Uw2GrZVNG54QwWzkma4IyI28jU4WCC8xEkUYULlAxNkvfBsSaeAzeQ83dxznCiQs8NWO4hd0hlzhUnzllisq3agCI56_cfPYRGCEJtSTuqVI2Rx_tREMAXmypwlnRwibWgnSB5L8bHMkjo5K21WHpgfJc/w400-h300/20230707_181428.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DoE60KfJM2igvNmjzKTnNZWbR4kxvIDs2U8NffqoOZxCEwZk9fhS9uxQjAk3dJ7zuElO5jun42zh3Jk7mz5jOm4Ps3-zEsZEOLsYAmqmDFnRgBbKsNfwpagcJwT97e7aMp-zBq7oIvlPZfRWUelPdmi2BgTcKGri83S5WN5DVE03qBqc6nPPkjbp2hw/s4032/20230707_181715.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DoE60KfJM2igvNmjzKTnNZWbR4kxvIDs2U8NffqoOZxCEwZk9fhS9uxQjAk3dJ7zuElO5jun42zh3Jk7mz5jOm4Ps3-zEsZEOLsYAmqmDFnRgBbKsNfwpagcJwT97e7aMp-zBq7oIvlPZfRWUelPdmi2BgTcKGri83S5WN5DVE03qBqc6nPPkjbp2hw/w400-h300/20230707_181715.jpg" width="400" /></a></div><p>Our salads were out within five minutes. I went with my usual Caesar Salad ($15) selection. This version used a black kale and romaine mix topped with grated grana padano cheese and garlic bread crumbs. Maybe the menu did not mention the dressing because they used it sparingly. They could have used a heavier hand when applying some dressing. The lettuce was fresh, and I liked the inclusion of the bread crumbs, which added a nice bit of texture to this salad. </p><p>Much better was Katie's choice, the Simple Salad ($12). This came with mixed greens, cherry tomatoes, toasted pine nuts, gorgonzola, and an excellent spiced ranch dressing. Katie was generous enough to give me a bite of this, and after that bite, I wished she had wanted to trade salads. This was full of flavor. The gorgonzola and the pine nuts were excellent additions, but the dressing was the show's star. The salad was dressed perfectly, with just the right amount of ranch dressing covering each piece of lettuce. Very well done. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmlzSZTZBVcWmVG81bfY9hTJuzywctuBm2VsIESsbQrMgNYCcwC8Ajf0x7dyjaCqRJbQJzW9XlLQUPFpW-51XA24B93QywL4KlqCvXeFqqJWvysdTgnWglXfNA7yDccMVdqdUVqGHxApxCOP8eJlCHVvvl2mNMiVT9VXduZWsKLp0smTdQ8rvEVGdnh8/s4032/20230707_182111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmlzSZTZBVcWmVG81bfY9hTJuzywctuBm2VsIESsbQrMgNYCcwC8Ajf0x7dyjaCqRJbQJzW9XlLQUPFpW-51XA24B93QywL4KlqCvXeFqqJWvysdTgnWglXfNA7yDccMVdqdUVqGHxApxCOP8eJlCHVvvl2mNMiVT9VXduZWsKLp0smTdQ8rvEVGdnh8/w400-h300/20230707_182111.jpg" width="400" /></a></div><br />Their appetizer offerings included meatballs, arancini, hummus, calamari, and these Zucchini Chips ($9). We picked these because we both got salads and wanted something on the light side to accompany our upcoming pizza. These are basically zucchini sliced thin and fried like a potato chip. They had a little crunch but were not seasoned enough with the promised sea salt. They might have been better with a creamy dipping sauce or their excellent ranch dressing. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuSB6dVbHV0ERC3FxsbSkmQYzceNCVqqcECQkCZQajHNUs4iiBAcqCku-e_qSD7UHaXQKxRPb3i8Axr_nGJH8_Z5aLDWG0bsigUcnySBGjfHwY3xa8m2dOgdzWcIIN7y0WSmChabPB1tszjbUqjyTV43Wuc28EnvSlClLMY0AtsW2eOkTTcbpKnnBliA/s4032/20230707_182518.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuSB6dVbHV0ERC3FxsbSkmQYzceNCVqqcECQkCZQajHNUs4iiBAcqCku-e_qSD7UHaXQKxRPb3i8Axr_nGJH8_Z5aLDWG0bsigUcnySBGjfHwY3xa8m2dOgdzWcIIN7y0WSmChabPB1tszjbUqjyTV43Wuc28EnvSlClLMY0AtsW2eOkTTcbpKnnBliA/w400-h300/20230707_182518.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT30W3NlC2y0CEWVMI9co0NDX7BjIG89kAcnsbUiY3fDm-Hjfx20LaF_eRpjrOl_W-3_a7n0mZza6XZqZDxqvhfy0kCm-WMfu2CH8lmVEuJnieuYSdbnROQ2edmkQPUFPea1LX0OadbbSUcZrFAuRu-z5141fcZ8rszRYAsXHS8haJ9fWGM8Gb_kktwkw/s4032/20230707_182530.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT30W3NlC2y0CEWVMI9co0NDX7BjIG89kAcnsbUiY3fDm-Hjfx20LaF_eRpjrOl_W-3_a7n0mZza6XZqZDxqvhfy0kCm-WMfu2CH8lmVEuJnieuYSdbnROQ2edmkQPUFPea1LX0OadbbSUcZrFAuRu-z5141fcZ8rszRYAsXHS8haJ9fWGM8Gb_kktwkw/w400-h300/20230707_182530.jpg" width="400" /></a></div><div><br /></div><div>When I'm the one picking pizza, I usually gravitate towards the one with the most meat on it. Our server had suggested this Mia Mushroom Pizza ($25 plus $3 for adding sausage), and since I tasked Katie with choosing the pizza we would have this evening, she went with our server's recommendation. This pizza uses a rich garlic cream as its base and then builds on it with mushrooms, mozzarella, truffle oil, pecorino romano, and plenty of arugula. I liked the crust well enough. It was crisp and light, with no soggy parts. For me, I'm all about the toppings. I enjoyed the way that the cheese, sausage, and mushrooms interacted. They were not trying to upstage each other, but rather, they were sharing the spotlight. I could have used more garlic cream, sausage, and cheese, but it was still a solid effort. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfWC8VlRr_W0t_stQrDlTgXln6UiTpSBK8BjE9NJE5PeRAAXWj3WPa4yQbycSbu0VrCE2XMY2WScnLcLxMMXaU6O-jSe_8tSyXXgDlPoPkhWJxgwXlN_yWpNTDLrHzK_Smv1gZA3HWja_mokRSj1sd8r5zEyLP8mvraM294vz0-pd39y8OA-2lu5A0lA/s4032/20230707_185518.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfWC8VlRr_W0t_stQrDlTgXln6UiTpSBK8BjE9NJE5PeRAAXWj3WPa4yQbycSbu0VrCE2XMY2WScnLcLxMMXaU6O-jSe_8tSyXXgDlPoPkhWJxgwXlN_yWpNTDLrHzK_Smv1gZA3HWja_mokRSj1sd8r5zEyLP8mvraM294vz0-pd39y8OA-2lu5A0lA/w400-h300/20230707_185518.jpg" width="400" /></a></div><div><br /></div>Since we had a lighter appetizer and the pizza was more delicate than others, we had room for dessert. We had two choices: tiramisu or Banana Walnut Crumble ($8). You can see which we went with. This comprises sliced bananas in a banana pasty cream alternated with a walnut crumble in a small mason jar topped with whipped cream. It was okay, but it did not knock our socks off. It was not overly sweet, but I did like the unusual choice of the walnut crumble, which I assumed was the reason for the muted sweetness. <br /><p>aPizza Doho is another good pizza option for the people of South OC. Based on this visit, they sit just outside my top five pizza spots in South OC (Truly Pizza, Gibroni's, Brooklyn City Pizza, Terra Mia Pizza, and Lunitas Pizza are my current top 5). I look forward to a return visit to try more of their custom pizzas and to have that simple salad again. We experienced excellent service on this visit, as our server was warm and cordial but not too intrusive. A delicate balance to achieve. I found the prices here reasonable for a sit-down pizza place, primarily when one pizza will feed two, so you're paying only $13 per person. A steal in this economy. I hope 2024 will continue the trend of great pizza places opening up in South Orange County. </p><p>Out of five phone books (because this restaurant is an homage to Connecticut pizza and the first phone directory was published in that state in 1878), five being best to zero being worst. aPizza Doho gets 3 phone books. </p><p>For more information about aPizza Doho, check out their website by clicking here: <a href="https://apizzadoho.com/">https://apizzadoho.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-54525619488906036482023-11-26T09:17:00.000-08:002023-11-26T09:17:52.677-08:00Pacific Catch Opens in Tustin<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbJDJQ9BtvMIWUWKIdBFyUu-cLpB4Wfk6w7mXWxidEq90EV89SkQ9a_7N03KANWoJeyaWtwPKneeOnM0X7SgeanU-UWNKWlYuSC5IBV1HIvV5we_XBc0foQhxT24yfi8M64Gp2xLCGpTffM-vrzbXkWMcfXwzn6Cf0EkaxZhyphenhyphen5xtGSb7t3s_MzDUjcio/s4032/20230622_181700.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbJDJQ9BtvMIWUWKIdBFyUu-cLpB4Wfk6w7mXWxidEq90EV89SkQ9a_7N03KANWoJeyaWtwPKneeOnM0X7SgeanU-UWNKWlYuSC5IBV1HIvV5we_XBc0foQhxT24yfi8M64Gp2xLCGpTffM-vrzbXkWMcfXwzn6Cf0EkaxZhyphenhyphen5xtGSb7t3s_MzDUjcio/s320/20230622_181700.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Pacific Catch</div><p></p><p style="text-align: center;">3040 El Camino Real</p><p style="text-align: center;">Tustin, CA 92782</p><p><br /></p><p>I've been writing this blog for a long time when I have been to three restaurants at the same address. This is the case with this review. In the early days of my blog, this location was home to a Black Angus. That restaurant was torn down to the studs, rebuilt, and turned into Bonefish Grill. They had a nearly five-year run before they closed their only California restaurant. The space sat vacant during the COVID years but has been reborn as Pacific Catch. </p><p>Pacific Catch is a fourteen-unit seafood chain restaurant founded twenty years ago, with a significant presence in Northern California. The only other Southern California location is in La Jolla. Still, I've heard rumblings of two or more OC restaurants opening soon and one in Santa Monica. Good news for seafood lovers. </p><p>They call themselves a West Coast fish house, but a Pacific Rim fish house might be more appropriate. With a quick glance at their menu, you will find influences from Japan, Hawaii, Korea, Mexico, and more dotted across the page. The menu includes starters, sushi offerings, mix-and-match entrees, bowls, tacos, and sandwich options. Starters range between $9 to $27, while entrees go from $15 for an ahi burger all the way up to $59 for a mixed seafood grill for two. </p><p>We arrived at Pacific Catch on a recent Thursday at the peak dinnertime of 6pm and were met with a bustling restaurant. We had made reservations, so we got seated right away. This dining room seems much lighter now from when it was Bonefish Grill. Natural light pours through the large windows and the skylight in the dining room. A very relaxed and peaceful atmosphere plays into the island vibe they have going on here. Our order was promptly taken, and we were excited about our first experience at Pacific Catch. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJW1GplPm7VS5oNbD2Lhkz1fJbiLjhkNdl8zF4pH01uQ7DpdE2JGvNxVzH_b6gX1GxAlo5tOi4oOadcuWbkmZUNsDsMfh-9EaAYqgUc31RfPDp7nEjB0hI4ugVvW7KQHGfIQ4YRrO_OPW2IlL01jxeSR63JLk_oEg2nOIKS7dzAJ_jpID2HHS7zAYVEE/s4032/20230622_183618.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJW1GplPm7VS5oNbD2Lhkz1fJbiLjhkNdl8zF4pH01uQ7DpdE2JGvNxVzH_b6gX1GxAlo5tOi4oOadcuWbkmZUNsDsMfh-9EaAYqgUc31RfPDp7nEjB0hI4ugVvW7KQHGfIQ4YRrO_OPW2IlL01jxeSR63JLk_oEg2nOIKS7dzAJ_jpID2HHS7zAYVEE/w400-h300/20230622_183618.jpg" width="400" /></a></div><div><br /></div><div>I don't usually get a drink when we eat out, preferring to save room for more food, but the island vibe I was getting from this restaurant drew me to the Mai Tai ($14). This was a very high-quality mai tai, not made from a mix. This beverage had a smooth feel with three kinds of rum, lime juice, and a housemade mixture of papaya, orange, and guava. I enjoyed this because it was not too sweet and made me feel like I was in the tropics. Very well done. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGiy9AqFbtEnRbFjmwkA9mRrqtPPaCJku4ApQvfjSnE4VS9W6kMKsTcIN2Ef0keD9OmwCIu2wpDhyphenhyphenM_FZMlfdco_ypwZm74-LCp3p6AqKGNNq8n9CfeNDF_d4zsLjuCoxO1Aq1GWtfK105493rVPJ-MbqGfH2C0cIg9s5WnUrAO_7amai15FNSszKWEo/s4032/20230622_184308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGiy9AqFbtEnRbFjmwkA9mRrqtPPaCJku4ApQvfjSnE4VS9W6kMKsTcIN2Ef0keD9OmwCIu2wpDhyphenhyphenM_FZMlfdco_ypwZm74-LCp3p6AqKGNNq8n9CfeNDF_d4zsLjuCoxO1Aq1GWtfK105493rVPJ-MbqGfH2C0cIg9s5WnUrAO_7amai15FNSszKWEo/w400-h300/20230622_184308.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDZ9JIiQlELm3rVhr0io5YNlbDcocnbX5zoCyXWyKvFl8nT3_aa4WWXKF5dAEGwGQy_2hpMhd3z7qEIjDw2ogSt4zu5lKdFZO7CK3fKX2XCnP6jaZt7lajM5V9g3jqsJXu4KcbLPPWI8uH5otTxIjSrDKgpviUDC0nyR1fdb9ZevrIbq4WqoInUmfsDg/s4032/20230622_184311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDZ9JIiQlELm3rVhr0io5YNlbDcocnbX5zoCyXWyKvFl8nT3_aa4WWXKF5dAEGwGQy_2hpMhd3z7qEIjDw2ogSt4zu5lKdFZO7CK3fKX2XCnP6jaZt7lajM5V9g3jqsJXu4KcbLPPWI8uH5otTxIjSrDKgpviUDC0nyR1fdb9ZevrIbq4WqoInUmfsDg/w400-h300/20230622_184311.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7kwKVFoe_VgwHuUm_5uutTQuB_tzBP0Ei0q6QQiQ5vfbW4BrfJR1b7YnfwbED0dEjLOyd2Pc99FUJIjyIIw0sdljHuP15ArlHGor5yhkYPK5PQ4WtPzznYLpI1IvxJlOygBd8SVyQ6VNO-E5uCVj1fBTt3lbWDQdCP_QDKZikCng_E3zAfBiSZ1fCtw/s4032/20230622_184313.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7kwKVFoe_VgwHuUm_5uutTQuB_tzBP0Ei0q6QQiQ5vfbW4BrfJR1b7YnfwbED0dEjLOyd2Pc99FUJIjyIIw0sdljHuP15ArlHGor5yhkYPK5PQ4WtPzznYLpI1IvxJlOygBd8SVyQ6VNO-E5uCVj1fBTt3lbWDQdCP_QDKZikCng_E3zAfBiSZ1fCtw/w400-h300/20230622_184313.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26CQ7qyj809GQPtngGLdTo7uqy5Xnt7ltxHx3F-dfEgefQPsu2nw17kuYhVwpFXFe4iKBX9ZMzsqr7B2FetaRJFQdQbxh0-oc5jMUxEF_uYtlzxHwgFiI73bRcg-bLi7c7LyLMuOk1D_8lbcmPUZIwj_EM-_JT64IB7yii-B8lWVKaDiI0ut8EwWG0RY/s4032/20230622_184317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg26CQ7qyj809GQPtngGLdTo7uqy5Xnt7ltxHx3F-dfEgefQPsu2nw17kuYhVwpFXFe4iKBX9ZMzsqr7B2FetaRJFQdQbxh0-oc5jMUxEF_uYtlzxHwgFiI73bRcg-bLi7c7LyLMuOk1D_8lbcmPUZIwj_EM-_JT64IB7yii-B8lWVKaDiI0ut8EwWG0RY/w400-h300/20230622_184317.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkXWsCvVQkh1j3Icl21Lzd6SuCJ5266Yd7HLZG9StvvtgUYjnASQS3V0MjMVcVaEz3xlI5-XLFR7HBH5OGX-DxwOHtsYtITsKxwpFRj0j3FThjX4NVV3WsyZboUZi_lm2PZLMksYuXk1WwhDWx-nVg3dhpzOpbKf17bKPRVEGp0CgZ_hXw5FYTS78NIo/s4032/20230622_184326.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkXWsCvVQkh1j3Icl21Lzd6SuCJ5266Yd7HLZG9StvvtgUYjnASQS3V0MjMVcVaEz3xlI5-XLFR7HBH5OGX-DxwOHtsYtITsKxwpFRj0j3FThjX4NVV3WsyZboUZi_lm2PZLMksYuXk1WwhDWx-nVg3dhpzOpbKf17bKPRVEGp0CgZ_hXw5FYTS78NIo/w400-h300/20230622_184326.jpg" width="400" /></a></div><div><br /></div><div>When you check out the Pacific Catch Yelp page or look at other tables while dining here, you'll see just how popular this Pupu Platter ($27) is. Every table near us ordered one. This platter changes slightly with the seasons, but when we were here, it featured coconut shrimp, guaca-poke, two pork belly musubi, blistered shishito peppers, and a spicy cucumber banchan. My favorite of these items was the guaca-poke. The yellowfin ahi was dressed with their sesame-soy marinade, which was not too overpowering, so it let the ahi shine through. The guacamole was an excellent accompaniment. I have a love-hate relationship with coconut shrimp, as I usually find the breading way too overwhelming, so you can not taste the shrimp underneath it. That is not the case here. The outer coating was light, yet crispy, and did not need too much of the provided Thai sweet chili sauce. I popped many shishito peppers in my mouth, served with an addictive wasabi aioli. The pork belly musubi did not do it for me. I found it lackluster, and I'm a pork belly fan. It needed to be more prevalent, as the teriyaki glaze covering it, along with some grilled pineapple, sabotaged the richness of the pork. The cucumber was okay but not spicy, and we left most of that alone to focus on the more substantial items of this platter. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8_rYmJMJzSPy6YPbJRREzY5E9IzWgHxvsZ8DLH6RTLRkUD432Crsz3lyP-Nz9BHWmKeX2pEi_ykbWgOmmKQgGjrNGWYbLFRbpTM3BA2X6veiCRnhRpDwrVrWTBXzxqB6w0yoPRq-GRspF8I_W8__wxAV3-FPO_SCYwUwpECfuar9Hi4L5yxBuyd_fbo/s4032/20230622_184330.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8_rYmJMJzSPy6YPbJRREzY5E9IzWgHxvsZ8DLH6RTLRkUD432Crsz3lyP-Nz9BHWmKeX2pEi_ykbWgOmmKQgGjrNGWYbLFRbpTM3BA2X6veiCRnhRpDwrVrWTBXzxqB6w0yoPRq-GRspF8I_W8__wxAV3-FPO_SCYwUwpECfuar9Hi4L5yxBuyd_fbo/w400-h300/20230622_184330.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEign0IoXqR5dwVSk0CV5ElJpnW7GThjnHxDDj_ByCWvJu7ouJPG6reLVVXnq7FZzY5aEf5ELdANOeY1zq-Fo8azfIfERCxsx8FYYwhQVYjb7i-NUf9k78LzaXwmQBNbfVr1ASq7i2VxbW-FMOJuYn1K-2rltdP7aiYKI2QF604T8SC9Nff6McjufA8CfqI/s4032/20230622_184301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEign0IoXqR5dwVSk0CV5ElJpnW7GThjnHxDDj_ByCWvJu7ouJPG6reLVVXnq7FZzY5aEf5ELdANOeY1zq-Fo8azfIfERCxsx8FYYwhQVYjb7i-NUf9k78LzaXwmQBNbfVr1ASq7i2VxbW-FMOJuYn1K-2rltdP7aiYKI2QF604T8SC9Nff6McjufA8CfqI/w400-h300/20230622_184301.jpg" width="400" /></a></div><p>Katie was excited to try the Sushi Bombs ($5 each). These are other items that I do not see on their current menu, so this may also be a seasonal item. We went with the original ahi poke and the serrano ahi poke versions of these. The tuna is encased in a sweet-soy inori pocket with some sushi rice. I enjoyed the relatively large size but found the original one too bland. Some soy sauce or another sauce would have helped liven things up with this. The Serrano version was better as it was dressed up more, and the slight spiciness awoke my taste buds. A much better pick.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh258teSYITjZZvZU7PIwbbBgh7J9yz2sFrEXoo2oe5hJINcoL-0UcVfLvQmtl3OWFu_uE2DtosLon2lUayJ1YEy-hvTkqGkmtKvP8jrpRdBueX2xV53OSwOAznVYJoMSeAIXkZqqhyphenhypheni0gWjokulfJ7MrDGQiSRAi3SN8GIu1dhH-jbK75VUtpMqIFWp1w/s4032/20230622_185359.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh258teSYITjZZvZU7PIwbbBgh7J9yz2sFrEXoo2oe5hJINcoL-0UcVfLvQmtl3OWFu_uE2DtosLon2lUayJ1YEy-hvTkqGkmtKvP8jrpRdBueX2xV53OSwOAznVYJoMSeAIXkZqqhyphenhypheni0gWjokulfJ7MrDGQiSRAi3SN8GIu1dhH-jbK75VUtpMqIFWp1w/w400-h300/20230622_185359.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsETAf_6qe0HjSVwvfUbl3txwXJ7WkuXcX6EzLWQn7Q7Cf4bTbZLjSXB8ni-lwVhE4558aFj96cHsR9tEFplaA0a3ZCMX3ld5529AVZ8uVXDk2ebHr4ebOgzVE_dyyE7bIdf01T3nS5hty9zd6oRD5VvhCpxeK54lPc2imjThd9D3AS3n8EQljAZ3Dkk/s4032/20230622_185420.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsETAf_6qe0HjSVwvfUbl3txwXJ7WkuXcX6EzLWQn7Q7Cf4bTbZLjSXB8ni-lwVhE4558aFj96cHsR9tEFplaA0a3ZCMX3ld5529AVZ8uVXDk2ebHr4ebOgzVE_dyyE7bIdf01T3nS5hty9zd6oRD5VvhCpxeK54lPc2imjThd9D3AS3n8EQljAZ3Dkk/w400-h300/20230622_185420.jpg" width="400" /></a></div><div><br /></div><div>Most seafood restaurants offer a mix-and-match menu, where you pick the kind of fish you want and the style and sides you'd like to complete your meal. At Pacific Catch, they call theirs the fresh catch meal. Out of the five types of fish offered when we were here, Katie selected the Kanpachi Yellowtail ($32). I was struck by the portion size of this cut of yellowtail. She picked the Asian chimichurri to top the fish and kimchi fried rice with a sunny-side-up egg and Mexican elote corn as her sides. Katie felt the yellowtail was cooked perfectly, moist, and tender. She was also a big fan of the chimichurri, which bursts with flavor. She enjoyed the uniqueness of the kimchi fried rice but felt that the elote fell flat in the flavor department, with only the pickled onion adding any taste. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMS1Tf9yl7Kmg96cq4SF4CERWkVc-_dIGcZHiYPdYtvx8ivnQagBi0jKfJ1fmRuCB3kIHJye927AB_ucrisO8lrs9yIvNMqgovmJ5o6sCXCCrOMTIWMyBsAbxoL5Z3bcn8ne6HDinHknSK3Wl_0cnLEdI7oPc_dEjGnXN342_ISIk0h2yPwHecI2r-kE/s4032/20230622_185433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMS1Tf9yl7Kmg96cq4SF4CERWkVc-_dIGcZHiYPdYtvx8ivnQagBi0jKfJ1fmRuCB3kIHJye927AB_ucrisO8lrs9yIvNMqgovmJ5o6sCXCCrOMTIWMyBsAbxoL5Z3bcn8ne6HDinHknSK3Wl_0cnLEdI7oPc_dEjGnXN342_ISIk0h2yPwHecI2r-kE/w400-h300/20230622_185433.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1roVdD5OxeGwS0ZwwLV9F-W32bawhChvtVSaytivw7fgzNOJhZssLmXSJ0hjLUYxRJXOpEcdyHBM1J0mLhtQURhdnxfF0sdwCBE-IJZX0963X5xPw0WdEHNJVzIKocAhs_yJ7GNXGnmLHyEtQdpbUm-JzsoaiIEfcDEgeF5U_P8sdiuYR-4SwVu2soyo/s4032/20230622_185438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1roVdD5OxeGwS0ZwwLV9F-W32bawhChvtVSaytivw7fgzNOJhZssLmXSJ0hjLUYxRJXOpEcdyHBM1J0mLhtQURhdnxfF0sdwCBE-IJZX0963X5xPw0WdEHNJVzIKocAhs_yJ7GNXGnmLHyEtQdpbUm-JzsoaiIEfcDEgeF5U_P8sdiuYR-4SwVu2soyo/w400-h300/20230622_185438.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8HDTMAQhVV9yarRW0c7WOK_e_phbkLdMY4IXbhlS4LGew7lAD6K_7tMhvkr-RT_EbFsmbyoXYNU5rT3bNBcntY7SNB3nDmsK0VhBm8LBW71F8JULuPlTmhhv1gbNUeJj3YpXoCTPG9y_bOCl5hysGoVjOCK_szWgDBe-iT37VosXXj7i4a-shidrW9Q/s4032/20230622_185440.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8HDTMAQhVV9yarRW0c7WOK_e_phbkLdMY4IXbhlS4LGew7lAD6K_7tMhvkr-RT_EbFsmbyoXYNU5rT3bNBcntY7SNB3nDmsK0VhBm8LBW71F8JULuPlTmhhv1gbNUeJj3YpXoCTPG9y_bOCl5hysGoVjOCK_szWgDBe-iT37VosXXj7i4a-shidrW9Q/w400-h300/20230622_185440.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvocPmPWp-8O3lXRgLZW6OV8JViHO2AvIVuyOV-Tk_wWcIg1_T1BJayC0nPE8T4TXQp42RZhghUPHdC-o47nXXNbxqhKkWTBBRGBpPPOl5GHGVsmNpDlf21PP_c1KnL2GHR5-a8K1OAH2SwUxBMuuMKUMhVf6u0wVOZxaQxgWZaeVtbswRjfh4Ehm_fM/s4032/20230622_185446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvocPmPWp-8O3lXRgLZW6OV8JViHO2AvIVuyOV-Tk_wWcIg1_T1BJayC0nPE8T4TXQp42RZhghUPHdC-o47nXXNbxqhKkWTBBRGBpPPOl5GHGVsmNpDlf21PP_c1KnL2GHR5-a8K1OAH2SwUxBMuuMKUMhVf6u0wVOZxaQxgWZaeVtbswRjfh4Ehm_fM/w400-h300/20230622_185446.jpg" width="400" /></a></div><div><br /></div><div>As usual, when eating in a restaurant for the first time, I get as many items on one plate as possible. That meant it would be the Korean Surf and Turf Platter ($35) for me this evening. As has been the case for most of this review, this is not on the current Pacific Catch menu, but it may come around again. It included grilled skirt steak, prawns, kimchi fried rice, glazed shitake mushroom, edamame, kimchi, and cucumber banchan. The skirt steak was nicely cooked to my desired preference of medium rare, with a simple marinade giving it a flavor boost. The prawns were large and filling. For the sides, I really enjoyed the kimchi fried rice with the sunny-side-up egg that bound everything together. The rest of the sides were filler. The glazed mushrooms and edamame, the pickled carrots and ginger, and the spicy cucumbers were okay but were not really anything that made me swoon. They were all boring. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcyhyodmhnRgYVMGYxj-k2JqLTFp7DxPvp3HGCbak6hNoC7yrBmE7PBAT9YVH-YoWQNJV4I56ywM_tH7WfsWVqZtek09GEqFRFWx3LOvIHH1OPNlzNqfsfT6ukRBLkYZWXaARzRgU33s5qZBsLfVTVgo5CH6sL_sFehAhmsOTZEi8G6cPAQY24FSmR7I/s4032/20230622_193436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcyhyodmhnRgYVMGYxj-k2JqLTFp7DxPvp3HGCbak6hNoC7yrBmE7PBAT9YVH-YoWQNJV4I56ywM_tH7WfsWVqZtek09GEqFRFWx3LOvIHH1OPNlzNqfsfT6ukRBLkYZWXaARzRgU33s5qZBsLfVTVgo5CH6sL_sFehAhmsOTZEi8G6cPAQY24FSmR7I/w400-h300/20230622_193436.jpg" width="400" /></a></div><p>Our server was excited about these Crispy Dulce De Leche Spring Rolls ($12), so we tried them. I was not a fan. The cheesecake filling was very dense inside the spring roll, and it was hard to eat with a fork, so I just picked it up and ate it that way. The dulce de leche gelato and the caramel sauce were my favorite parts, but not enough to get this again. I'd go for the hula brownie sundae or their malasadas the next time I visited. </p><p>Pacific Catch was hit-and-miss for me this evening. I feel that I really just ordered the wrong things. I should have gone the more seafood route with my entree and gone with my gut about our choice of dessert. On my next trip here, I'd veer towards their fish and chips, mixed seafood grill, or the mix-and-match fish option. The service we encountered at Pacific Catch was first-rate. Everyone was so cheerful, and the food was brought out promptly. I'm glad this address is active again after Bonefish Grill closed. We definitely need more seafood restaurants to choose from. </p><p>For more information about Pacific Catch, head to their website by clicking here: <a href="https://pacificcatch.com/">https://pacificcatch.com/</a></p><p><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">** </span><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">We were provided this meal for free in exchange for an honest review of their service/food. No other compensation was received. </b></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-5068092060080664202023-11-09T16:20:00.001-08:002023-11-09T16:25:15.547-08:00Making Out Like a Bandido in Tustin<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO9_i4p-XQGMbk4uPsv0P4vvnmFdx5D2PmDnHJWiHweVue_LMN1-cq8iTph_jHs2jN33FUpZin-YcRHaUvATA6WD_U2jH7GHWSGv49PX2IuS82TYtjf_aPNS6CMqjK4LDotdF9dS2__pptKQ8ab9P6tbvdF_vBFNgQOKMQ4ldyw5u7e81TdFAoK8axAc/s4032/20230625_172018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO9_i4p-XQGMbk4uPsv0P4vvnmFdx5D2PmDnHJWiHweVue_LMN1-cq8iTph_jHs2jN33FUpZin-YcRHaUvATA6WD_U2jH7GHWSGv49PX2IuS82TYtjf_aPNS6CMqjK4LDotdF9dS2__pptKQ8ab9P6tbvdF_vBFNgQOKMQ4ldyw5u7e81TdFAoK8axAc/s320/20230625_172018.jpg" width="320" /></a></div><br /><div style="text-align: center;">Tacos El Bandido Express</div><p></p><p style="text-align: center;">13812 Newport Ave. </p><p style="text-align: center;">Tustin, CA 92780</p><p><br /></p><p>I usually take my nieces out to dinner once a year for their birthdays. This was not my niece Kaylie's birthday. We took her to dinner this time because she would be leaving with her church to visit the Philippines for two weeks. She had never left the country before, and we wanted to wish her well and learn about her upcoming trip. I asked her what she wanted, and she suggested tacos. She must have great taste in food, just like her uncle. I looked up places in the middle of where we both live, and the one that stood out to me the most was Tacos El Bandido Express. </p><p>To tell you the truth, I don't know much about this place other than they have a very respectable 4-star rating on Yelp, and they opened in December of 2021. There's a food truck that is located on Garden Grove Boulevard that is named Tacos El Bandido. They use the same logo and have similar menus, so they might be related. There's no website listed for either place, so I'll assume they are somehow related. </p><p>We arrived at this blink, and you'll miss it strip mall at 4pm on a recent Sunday. The best landmark I can give you is that El Bandido is across from Wahoo's, at the corner of Walnut and Newport Avenue. There are wanted posters above the register featuring large pictures of most of their menu items, which is helpful for indecisive eaters like my niece Kaylie. </p><p>The menu is varied, and they offer descriptions of everything in both English and Spanish. One portion of their menu is dedicated to the hottest trend right now, birria. The menu does not clarify whether this is goat or beef birria, but as you'll later see, we can confirm that it's birria de res, also known as beef. There's a menu board of specialty items and another one listing the options for their tacos, burritos, tortas, and flour and corn quesadillas. Nine kinds of meats are offered, ranging from asada and carnitas to the more adventurous lengua, cabeza, and the always delicious suadero (beef) taco. Lots of options, so we quickly ordered and waited less than ten minutes before our food was ready. Let's see if this place would be an excellent send-off for Kaylie. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1XTxE4-Q-16tHWrxjNBM_EQ2VL0dD0TTmvGP1kC7Bhh8ZCo5AypMxViYHdKXkDP6ITTCsMLgm5vJVVsrG7yWNVdTt1cuCnh56PrK5Ji0z4gYJSev6Pt35-3wS6_LpTi82eTg4s3mmyWzH24jpyH4h4d-84qBhEiNOThLlyR_5ax8OFYfNAEOViNonOc/s4032/20230625_160714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1XTxE4-Q-16tHWrxjNBM_EQ2VL0dD0TTmvGP1kC7Bhh8ZCo5AypMxViYHdKXkDP6ITTCsMLgm5vJVVsrG7yWNVdTt1cuCnh56PrK5Ji0z4gYJSev6Pt35-3wS6_LpTi82eTg4s3mmyWzH24jpyH4h4d-84qBhEiNOThLlyR_5ax8OFYfNAEOViNonOc/w400-h300/20230625_160714.jpg" width="400" /></a></div><div><br /></div><div>It's not the most authentic of dishes, but I have been on a real Asada Fries ($10) kick lately. This version was straightforward, with pinto beans, cheese, pico de gallo, asada, guacamole, and sour cream topping the fries. I loved that they used crinkle-cut fries because they stay crispy longer than regular fries. The asada was seasoned well and was another standout. These fries could have been balanced out with some extra cheese and guacamole added to the mix. They were layered well, and I'd get them again. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_oOXPZsy3_XvJ7Hik0fO6R0ZuyXa3RAb7YYzXHUiKtmlp7aJCSbLu9LY_Kx_JLGlVeafl2MkTelT6qfEg5y4Mfp08fSKpU_6NOPIG-Uw8pxomAozSf7k2MIFm_I0UPc3rJgRoIClzNWtz-N53ciAd6fysoWkBFe_d07ilZS7QIKpFi_7Eh_wQCVWLPQ/s4032/20230625_160717.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_oOXPZsy3_XvJ7Hik0fO6R0ZuyXa3RAb7YYzXHUiKtmlp7aJCSbLu9LY_Kx_JLGlVeafl2MkTelT6qfEg5y4Mfp08fSKpU_6NOPIG-Uw8pxomAozSf7k2MIFm_I0UPc3rJgRoIClzNWtz-N53ciAd6fysoWkBFe_d07ilZS7QIKpFi_7Eh_wQCVWLPQ/w400-h300/20230625_160717.jpg" width="400" /></a></div><div><br /></div><div>Katie is a big fan of birria and an even bigger devotee of Ramen Birria ($10). I used to think this mashup was just a fad, but it's pretty good. I should have had Katie lift some of the noodles with her spoon for the picture, but you'll just have to trust me that there is ramen in this rather large bowl. The birria was hearty and went well with the provided noodles. Katie calls this dish comforting and looks forward to the cooler days ahead when she can see this dish heating her up against the arctic chill that winter in Southern California can sometimes provide. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmB6g0G1xPJNThfJvw8DRupQDOs6rOt4CEzfkrFtC3SpcYuOVxJEhgUToY6hZlk5oZXHIx6tmh_2whsgzVnJhpm1yHYXX2RnAeUTfkkPeSauhccLkTSYfjdjWDkSQn0yyRm6dXnJ4n9_0gkBcRGN9oIYvrUQliF3fdbEmRMgxZ6tHLInus9ZgcMq4ByE/s4032/20230625_160934.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmB6g0G1xPJNThfJvw8DRupQDOs6rOt4CEzfkrFtC3SpcYuOVxJEhgUToY6hZlk5oZXHIx6tmh_2whsgzVnJhpm1yHYXX2RnAeUTfkkPeSauhccLkTSYfjdjWDkSQn0yyRm6dXnJ4n9_0gkBcRGN9oIYvrUQliF3fdbEmRMgxZ6tHLInus9ZgcMq4ByE/w400-h300/20230625_160934.jpg" width="400" /></a></div><div><br /></div><div>Keeping the birria train running, we also ordered this Quesadilla Birria ($9.50). This is my favorite way to eat birria besides a quesa birria taco. The corn tortilla was handmade and provided a sturdy structure for the plentiful birria and cheese housed inside. It was not the easiest thing to eat, but it was satisfying. I should have opted for some consome to dip this in. Next time, I will know better. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oYrMig9HuJUdOgUedZBDniRAKMKxLr_NRTMWCbR_X29HTPlvENQUHem7Zu32bRAJoTWA8T9LWW_SnlET4mwd-LJjeBiluhpbFOlaBtnIoZtyUMARH16bBn9YLu1rksZu6DEKJOzme2OEQwULdXAs3Tls2PmC0hV_Th0WqXEGf5cInLUvLdA9jSokj3M/s4032/20230625_160927.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oYrMig9HuJUdOgUedZBDniRAKMKxLr_NRTMWCbR_X29HTPlvENQUHem7Zu32bRAJoTWA8T9LWW_SnlET4mwd-LJjeBiluhpbFOlaBtnIoZtyUMARH16bBn9YLu1rksZu6DEKJOzme2OEQwULdXAs3Tls2PmC0hV_Th0WqXEGf5cInLUvLdA9jSokj3M/w400-h300/20230625_160927.jpg" width="400" /></a></div><div><br /></div><div>Here's a quick shot of the cavalcade of tacos we ordered this early evening. They have eight meat options, and these street-style tacos are priced at a modest $2 each. They drop to $1.50 if you eat here on a Tuesday. They are very reasonable, and they come with two corn tortillas and are dressed simply with some avocado sauce. Onions, cilantro, and red and green salsa are available at the salsa bar on the left-hand side of where you order. Let's see which tacos I liked the best. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12z1iIZlu4zL9pTRw-LwMxl6sqVr-YQavZ2ksf7xL1pCcojyAD-o1nxDZFe2rVo2HgVS3wgosfwfiJ2YHh0wP13OKnXFJzfitXaeAkLG2dI7KvrzXrUS4Uuo_qZeW9vFOM5jcs8m2o5a4eWBOLsTNp8Hd7OOuMX-chS4gapKcppXdDqa9Wwt0ZFWmp6M/s4032/20230625_161247.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12z1iIZlu4zL9pTRw-LwMxl6sqVr-YQavZ2ksf7xL1pCcojyAD-o1nxDZFe2rVo2HgVS3wgosfwfiJ2YHh0wP13OKnXFJzfitXaeAkLG2dI7KvrzXrUS4Uuo_qZeW9vFOM5jcs8m2o5a4eWBOLsTNp8Hd7OOuMX-chS4gapKcppXdDqa9Wwt0ZFWmp6M/w400-h300/20230625_161247.jpg" width="400" /></a></div><div><br /></div><div>My first three tacos were Carnitas, Asada, and Pastor ($2 each). Each of these was very solid. I loved the pastor with its little chunks of pineapple, adding bursts of flavor with the marinated pork. The asada, like on the fries, was seasoned well but was more tender than what was on the fries. The carnitas were good, but I would have liked more variety in the carnitas. I like it when you have different textures of the shredded pork. Still, not a bad taco out of the bunch. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCtwFjtZNSyHOdV2PJureSTvxs3TcsiWWAY3nj9vLEhLgTQxoKTQ72_7IZSAuzjxDIcXzPImh9iQmGlJUVNaIJOUfPBsAzqWNaFQyJmhIS_2t23mtSDGKIGrW2MCOsrmTzfEvfV6iKl_fjGwVIlRDghp1s8zNeFTPRQkvjTQcdd9HJ6ZtebqvZCW8ZKw/s4032/20230625_161250.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCtwFjtZNSyHOdV2PJureSTvxs3TcsiWWAY3nj9vLEhLgTQxoKTQ72_7IZSAuzjxDIcXzPImh9iQmGlJUVNaIJOUfPBsAzqWNaFQyJmhIS_2t23mtSDGKIGrW2MCOsrmTzfEvfV6iKl_fjGwVIlRDghp1s8zNeFTPRQkvjTQcdd9HJ6ZtebqvZCW8ZKw/w400-h300/20230625_161250.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">For my last taco, the one on the left, I tried their Suadero Taco ($2). For those of you unaware, suadero is a brisket taco. It's cooked in its own fat until it becomes melt-in-your-mouth tender. The one here at El Bandido was very tender and not a taco to be missed. I've now made it my mission to order a suadero taco at every place I visit that offers one. I want to raise awareness of how delicious suadero is. The carnitas taco on the right was not mine, but I may have helped Katie finish it after she was too full from slurping down her birria ramen. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really enjoyed our visit to Tacos el Bandido Express. Everything we had was very good, and the prices were very modest, a combination you don't often find. Even though we were here at the early dinner hour of 4pm on a Sunday, this place was busy and had a good, consistent flow of customers during our stay. Even though a sign alerted guests that they made their food to order, so it might take a little longer to get their meals, we did not find that they took any longer than we had expected. I foresee plenty of return visits here in the next few months. </div><p>Out of five locomotives (because one of the most famous bandits in history is Jesse James, a man who is presumed to have robbed at least 20 trains in his time), five being best to zero being worst, Tacos El Bandido Express gets 3 locomotives. </p><p>As I mentioned before, Tacos El Bandido Express does not have a website, so for all the latest information about them, click here to check out their Yelp page: <a href="https://www.yelp.com/biz/tacos-el-bandido-express-tustin">https://www.yelp.com/biz/tacos-el-bandido-express-tustin</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-33294836984529652872023-10-23T11:29:00.000-07:002023-10-23T11:29:59.325-07:00A Pizza Spot to Good to Be True?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxx-aD2hcxxrRWSwQrzZFmpJH4XXvBxPk7O_9X7tcZh-gyQz_bktvpSCtcyGKfj1-VW54K2aXwRuVnrBv7sy-CAhIV1wWVRI2GxClLTG_Gey6spkOwXLa5-7UNSL5nihw00MPdQCy-D2cZzS9TtA4bGijevRdZj3aEw3LiGQneztqrwzjpAxZ-4hXoTs/s4032/20230621_203923.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxx-aD2hcxxrRWSwQrzZFmpJH4XXvBxPk7O_9X7tcZh-gyQz_bktvpSCtcyGKfj1-VW54K2aXwRuVnrBv7sy-CAhIV1wWVRI2GxClLTG_Gey6spkOwXLa5-7UNSL5nihw00MPdQCy-D2cZzS9TtA4bGijevRdZj3aEw3LiGQneztqrwzjpAxZ-4hXoTs/s320/20230621_203923.jpg" width="240" /></a></div><br /><div style="text-align: center;"> Truly Pizza</div><p></p><p style="text-align: center;">24402 Del Prado Ave. </p><p style="text-align: center;">Dana Point, CA 92629</p><p><br /></p><p>I will give you a little behind-the-scenes peek at the food blogging/Instagram world. The more followers a person has, the greater the chance they are being paid to visit or promote the restaurant they are showcasing. This leads many top food influencers to over-inflate what they may think of a restaurant. The tell-tell sign of this is when they say something is the "best of my life" or "this is perfect." I hear these phrases constantly while scrolling through Instagram, and these phrases lose their value after so many instances. </p><p>My policy for my blog and social media posts is to always honestly convey what I think of a restaurant. Even though I have a very modest following on social media, I get invited to some restaurants for a free meal, but I only give them a rating once I return and pay for a meal. I want my brand to be more of a reference point for all of you instead of a commercial for whatever restaurant invites us in for dinner. That's why 946 of my 1088 posts on this blog do have a rating attached to them. </p><p>I bring this up because, yes, we got invited to Truly Pizza in Dana Point for their media event before they opened. What follows will feel like I'm gushing about this restaurant, and I am. Since our initial visit, I have been pleading with anyone I encounter that they must try this place, and I've gotten three Truly Pizza gift cards for people. So, yes, I will shower affection on Truly Pizza, but it's not because we got a free meal. It's because it's excellent. </p><p>Truly Pizza opened in June and was an instant hit. They had wait times of over 2 hours for walk-ins on weekends and peak meal times. Their reservations were booked solid, and they had to suspend online reservations briefly. They are back now, and as I'm writing this four months after their opening date, online reservations have become more accessible, which is great for pizza lovers in Dana Point and the surrounding area. </p><p>It's not really surprising that people have flocked to this restaurant. The team behind this spot has an excellent pedigree. John Arena collaborated with longtime friend and hospitality industry veteran Donna Baldwin and her developer partner Steve Muller to co-found Truly Pizza. John is a third-generation pizza maker who brought New York-style pizza to the people of Las Vegas with great acclaim. Rounding out the team and helming the kitchen at Truly Pizza is Chris Decker, a renowned pizza champion and a new resident of Dana Point. </p><p>They have created a menu that will not overwhelm you with too many choices, but most people will find something to satisfy their cravings. There are four starters and a quintet of salads to start your meal. Two sandwiches are available for the two people out there who are not fans of pizza. Speaking of pizza, there are two types to choose from at Truly. They have their round 12-inch American artesian, which they describe as crispy and airy. There's also a square pizza reminiscent of Detroit-style pizza but with a much lighter touch. Prices for pizzas range between $17 to $30 and can easily feed three people with no leftovers to be taken home. Let's look at the food that got me hot and bothered since I had it a few months ago. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8whTxxihlxzPOmB_QioA2so8bfOSG3Vi2Faww_kE8BphOy_-ULhZNMNG4AwwUdiyjKNcZKpXV9JtKeWTeZSGW3UBpqY46kIBAift0SZ11wS9PWnydD_VMQhsXpIEwueba8GjA7eC0L3X6X7GaOYt9LcdqcuJMraEBhv9LjtSG4H9xU60ZO8CCL0u7iAQ/s4032/20230621_185226.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8whTxxihlxzPOmB_QioA2so8bfOSG3Vi2Faww_kE8BphOy_-ULhZNMNG4AwwUdiyjKNcZKpXV9JtKeWTeZSGW3UBpqY46kIBAift0SZ11wS9PWnydD_VMQhsXpIEwueba8GjA7eC0L3X6X7GaOYt9LcdqcuJMraEBhv9LjtSG4H9xU60ZO8CCL0u7iAQ/w400-h300/20230621_185226.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpm_1hKZaZqzjstfokWbxl6jLG7P5AUhJgpZ88d5Ng0Fpq_9I7mU2PJa27Uhdg0rfjKl-24A7OmLx7w3T9wsXYuKSR_elAX0ZIALZOkqvClSdptgqvB8IxB6MlSXHzsVQUdDV0D49jqt3zrigNkmt97f4pDJ_j49KhmIxsFuCOgH4zAv9fdTe8XaUr3gA/s4032/20230621_185302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpm_1hKZaZqzjstfokWbxl6jLG7P5AUhJgpZ88d5Ng0Fpq_9I7mU2PJa27Uhdg0rfjKl-24A7OmLx7w3T9wsXYuKSR_elAX0ZIALZOkqvClSdptgqvB8IxB6MlSXHzsVQUdDV0D49jqt3zrigNkmt97f4pDJ_j49KhmIxsFuCOgH4zAv9fdTe8XaUr3gA/w400-h300/20230621_185302.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1V8j6GRhSu5tAYip39fP8VkMjWv6R49tYJh3MHwvRHRbS-MOm7cuECmd0WwC3-EHVXwTvS83fVJ_EBTgqLACwVPLfQi0a9d_p2l65XI4AVl84Jj_qC_hFNNUnkBUfpiuffepYZPFqFUmjKQs87cYG_UfLSTLf5YJaHNG38vydQ3JI9gx7NCEjcDOclI/s4032/20230621_202005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1V8j6GRhSu5tAYip39fP8VkMjWv6R49tYJh3MHwvRHRbS-MOm7cuECmd0WwC3-EHVXwTvS83fVJ_EBTgqLACwVPLfQi0a9d_p2l65XI4AVl84Jj_qC_hFNNUnkBUfpiuffepYZPFqFUmjKQs87cYG_UfLSTLf5YJaHNG38vydQ3JI9gx7NCEjcDOclI/w300-h400/20230621_202005.jpg" width="300" /></a></div><p>I know I promised food, but I wanted to give you a glimpse into the atmosphere that Truly Pizza has created. We were seated upstairs with a beautiful view of the surrounding Lantern District of Dana Point. The faux lemon lattice above us provided a garden feel to the setting. Downstairs, the dominant feature is the glass-enclosed kitchen, which gives an excellent view of the hardworking kitchen staff creating pizzas and other menu items. Now, I promise, here's a look at the food. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQM2weNnXH5DUwqtmdMIEBQHCHd0SqO2dZ_Bsafr9PnCzF2KVm1Hbny1adna2lyOZKdHWtFxkWStTHLFDKDgMaPYlBuMgzKQ5PUaRRE6igjmqpjtPRmOW-sKskuNIHKRV58R8Dhg-d4bSOi8ZR5RWxqC7t8_C3nXfGEJ4_S1nv9ribTunqKtafYgY1kA/s4032/20230621_190215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQM2weNnXH5DUwqtmdMIEBQHCHd0SqO2dZ_Bsafr9PnCzF2KVm1Hbny1adna2lyOZKdHWtFxkWStTHLFDKDgMaPYlBuMgzKQ5PUaRRE6igjmqpjtPRmOW-sKskuNIHKRV58R8Dhg-d4bSOi8ZR5RWxqC7t8_C3nXfGEJ4_S1nv9ribTunqKtafYgY1kA/w400-h300/20230621_190215.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4S-Bfk1w4-DOuVd74uBaPTlEG60Mt-5sM-pG1NKBbeQZ5LbfG3OJTvMmYVaAB3CLAuGjCTjonYopOhrjpWaQhVnBHbsMec4vcIENe9fn088CamqExO4QMcDxDRg6_ezM5SgIMsd4aPMK4gyghyUhRKW3bWrDJWGlF6q507rOpWwYs0m-1vaVhdgLt8c/s4032/20230621_190230.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4S-Bfk1w4-DOuVd74uBaPTlEG60Mt-5sM-pG1NKBbeQZ5LbfG3OJTvMmYVaAB3CLAuGjCTjonYopOhrjpWaQhVnBHbsMec4vcIENe9fn088CamqExO4QMcDxDRg6_ezM5SgIMsd4aPMK4gyghyUhRKW3bWrDJWGlF6q507rOpWwYs0m-1vaVhdgLt8c/w400-h300/20230621_190230.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisp7dz9MA1OtuQUcxr66hkMfahGrM0WLhp-X62rUme2vYdxBu4DMH04FpGNsEzST92Qr6dymr7V2GDaod8yCAIk6jOcheyX9iYPNc_Y6PWI-nXKu7SuBskuSVTc0M7BcRpDHcvfvMvV4dE8TvaKtR7OmFPFvJj11kELzoGNGbbywmtmCdXPH5aPrreFW8/s4032/20230621_192833.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisp7dz9MA1OtuQUcxr66hkMfahGrM0WLhp-X62rUme2vYdxBu4DMH04FpGNsEzST92Qr6dymr7V2GDaod8yCAIk6jOcheyX9iYPNc_Y6PWI-nXKu7SuBskuSVTc0M7BcRpDHcvfvMvV4dE8TvaKtR7OmFPFvJj11kELzoGNGbbywmtmCdXPH5aPrreFW8/w400-h300/20230621_192833.jpg" width="400" /></a></div><p>We started things off at Truly with two salads and a starter. Katie selected the Salumi Chopped Salad ($22) to begin with. This salad uses little gem lettuce and Calabrian chili vinaigrette as a dressing. The dressing had a tinge of spice to it, which played well with the rest of the ingredients of this salad. The high-quality soppressata and sliced salami were plentiful and joined in the bowl with red onion, fresh mozzarella cubes, shaved fennel, beans, and olives. Katie called this a meal in itself and would not hesitate to get this salad again. I had the popular Dana Point Wedge ($18). This version of a wedge starts with iceberg lettuce portioned into six stacks of easy-to-manage lettuce and then is complemented with candied pecans, dates, shaved egg, chives, red onion, smoked bacon, cracked black pepper, Point Reyes blue cheese, and finished off with their unbelievably good herby ranch. Yes, the produce was fresh, and the inclusion of the pecans and dates made this their own, but their incredible ranch dressing really set this apart. It stole the show here and ruined me for the bottled stuff I use because I'm too lazy to make my own. This wedge is a must-get. </p><p>We added the Garlic Pull Apart Bread ($12) as a last-minute addition to our order. It's baked in a cast iron skillet and is topped with garlic, butter, and a sprinkling of Romano cheese. I could have used more garlic on this, but I always favor plenty of extra garlic. The rolls were nicely done, with a crunchy outer shell and pillowy soft bread underneath. These were made even better when we asked for some ranch to dip them in. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBH-XtFSKFvN095JG1iJvqglaS7uRUzrxZGaAChwc-kMIsAD8pKwK4hF6Ya69k3RfwjsV9bDk9YprjaUhkT4y_HVWtHOAfopQPWlZtdIumHV8twJZnqkaGujSOC6j5-b82Vr9anaeOpQv6G011kFmJ3IT_2IBfn5AKRvbB0Ul5wht9-O1n6CS0B-Iyzo/s4032/20230621_191216.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBH-XtFSKFvN095JG1iJvqglaS7uRUzrxZGaAChwc-kMIsAD8pKwK4hF6Ya69k3RfwjsV9bDk9YprjaUhkT4y_HVWtHOAfopQPWlZtdIumHV8twJZnqkaGujSOC6j5-b82Vr9anaeOpQv6G011kFmJ3IT_2IBfn5AKRvbB0Ul5wht9-O1n6CS0B-Iyzo/w400-h300/20230621_191216.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBj1FWnNUYURHGmQ43EhgND0tnuHr7O8ycAlslaN1rrNQsP7NxH55-G66Aw_oPoa3_lnGSkxp6nUGAkuMgUJt_NqVTuSxHue0pc9sS1iWJuaZ4Taz_m4dCfiuqQPwpCelRFWCzJMOUhl3byRri5Ql3BXoWBx3e-a-cQpBNPBXujwBmThz9t76niuEXmS8/s4032/20230621_191208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBj1FWnNUYURHGmQ43EhgND0tnuHr7O8ycAlslaN1rrNQsP7NxH55-G66Aw_oPoa3_lnGSkxp6nUGAkuMgUJt_NqVTuSxHue0pc9sS1iWJuaZ4Taz_m4dCfiuqQPwpCelRFWCzJMOUhl3byRri5Ql3BXoWBx3e-a-cQpBNPBXujwBmThz9t76niuEXmS8/w400-h300/20230621_191208.jpg" width="400" /></a></div><div><br /></div><div>Pizza Time! I've never really been into supreme pizzas, preferring to go for pizzas with the most meats and leave the vegetables for someone else. Our server and Katie talked me into getting this beautifully presented Suprema Pizza ($30). This square pizza came with roasted mushrooms and peppers, cup and char pepperoni, sausage, garlic confit, and a spicy giardiniera resting on a whole milk mozzarella and a red sauce underneath it all. I'm not a crust guy at all. I almost always leave the crust alone, but the crust here at Truly Pizza is light and airy, and I found myself eating all of it. The toppings are of the highest quality and yield no grease whatsoever. I love the cup pepperoni, as it has a great crunch to it. I thought the giardiniera would overpower here, but it went well with the other toppings. Katie and I could have finished this pizza, but I wanted a few pieces for the next day to see how it would hold up. The next day, it was just as good, even heated up in the microwave. I have my eye on their Crispy Pepperoni or their La Foresta pizza, featuring sausage, mushroom, and ricotta, for my follow-up visits. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQByrnpCo6V6b6L3lPEbDYRVhvRQc9_NhlDhDpjnJ6LbdITUjC8_DZu4VhnigSxrv_dIPtmwhP9HYeiK0dDEc4VUXY_drfz7a5SliLsw73cRJy6QxU9VjjAOhP2PxtuBTIMA_x9mAMU1Q4uHtxU0zBq2-CS1ehpAYsfpotj0dEHvHb_HDEnQOxDULxCEQ/s4032/20230621_195905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQByrnpCo6V6b6L3lPEbDYRVhvRQc9_NhlDhDpjnJ6LbdITUjC8_DZu4VhnigSxrv_dIPtmwhP9HYeiK0dDEc4VUXY_drfz7a5SliLsw73cRJy6QxU9VjjAOhP2PxtuBTIMA_x9mAMU1Q4uHtxU0zBq2-CS1ehpAYsfpotj0dEHvHb_HDEnQOxDULxCEQ/w400-h300/20230621_195905.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjql8FuBO9Xz4qIbicWml5KDEKm2LIoABifWgvqooOUw5lB0D58CEQRL2B7HPcaYmMKjtdgcAicrRbYpTHbDywKDPvZtXPYZzSk4JPVmuQRoNiC_yr6cL0mP8iTXT-phGXVCp19vrQ_tj-xpTVl_OH1rEPhENF3ZA6i45avxOc4Fa5n90AVoj0y4rjg0M/s4032/20230621_195913.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjql8FuBO9Xz4qIbicWml5KDEKm2LIoABifWgvqooOUw5lB0D58CEQRL2B7HPcaYmMKjtdgcAicrRbYpTHbDywKDPvZtXPYZzSk4JPVmuQRoNiC_yr6cL0mP8iTXT-phGXVCp19vrQ_tj-xpTVl_OH1rEPhENF3ZA6i45avxOc4Fa5n90AVoj0y4rjg0M/w400-h300/20230621_195913.jpg" width="400" /></a></div><p>A sweet treat to end your meal at Truly is a great idea, as I watched table after table trying their house-made Soft Serve Ice Cream ($8). They rotate their flavors, but they had the classic chocolate and vanilla when we were here. You can choose one topping, picking between olive oil and sea salt, sprinkles, grape nuts, chocolate sauce, Oreo crumbles, or pistachios. I had the vanilla chocolate swirl with olive oil and sea salt. The contrast between the sweet and salty was a nice balance. Katie got straight chocolate with grape nuts because it reminded her of her childhood. I liked the added texture that the grape nuts brought. </p><p>Hopefully, this blog post will entice you to try Truly Pizza. People are really partial to the kinds of pizza they like, whether it's New York, Detroit, Chicago, or any other type of pizza that is popular at any given moment. I would characterize this pizza as Californian, with its fresh and high-quality toppings, light crust, and unique topping combinations. I definitely got the sense that they pay attention to every detail here and want to showcase their pizzas and other items' greatness. It shows in the pride that they emit when complimented about their restaurant. I will be back soon to do a proper review when we pay for our meal, but honestly, I can't imagine not being impressed with Truly Pizza on my next visit. </p><p>For more information about Truly Pizza, head to their website by clicking here: <a href="https://www.trulypizza.com/">https://www.trulypizza.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com1tag:blogger.com,1999:blog-773844626863446576.post-61671135951800893092023-10-11T11:11:00.000-07:002023-10-11T11:11:35.664-07:00Dinner With Eddie Spaghetti<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTMUfm99k6AC5ZxbkR0D930S-SKFkBEbAdZ3yYtHCQiy_7NiY0ucwmpi1XqYZFcrGxm34KKBfkUx9utMty6rs0CcLqHYAkM9Xudm8QPRbayoi2eC_iMNSz8XILEFVMc9zWEYJgyfMhkQeqS1sZrJu1OLjegquWbPd-3bPoruMq-VGEJlzViyroGjWPmA/s4032/20230616_205940.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTMUfm99k6AC5ZxbkR0D930S-SKFkBEbAdZ3yYtHCQiy_7NiY0ucwmpi1XqYZFcrGxm34KKBfkUx9utMty6rs0CcLqHYAkM9Xudm8QPRbayoi2eC_iMNSz8XILEFVMc9zWEYJgyfMhkQeqS1sZrJu1OLjegquWbPd-3bPoruMq-VGEJlzViyroGjWPmA/s320/20230616_205940.jpg" width="320" /></a></div><br /><div style="text-align: center;">Da Bianca Trattoria</div><p></p><p style="text-align: center;">7448 East Chapman Ave. </p><p style="text-align: center;">Orange, CA 92869</p><p><br /></p><p>I've had some powerful male role models in my life. As we are all getting older, I've made it my goal to get together with the people who have shaped me into who I am today. It's hard because most days after work, I just want to be home reading one of the latest best sellers or binge-watching the TV show everyone else at work has been discussing. This particular Friday, Katie and I decided we'd take my lifelong friend Ed out for a long-overdue dinner. </p><p>Ed and his family moved across the street from us when I was 6 years old. He had one son and four daughters; our families became fast friends. Much like my own dad, Ed is very much a family man. He'd take us in his VW van to run errands. We'd go furniture shopping, Mervyn's, and sometimes we'd get him to take us miniature golfing if we begged enough. These were some fantastic times, and even when they moved away six years later, we still stayed in touch, and our families remained close even as the decades passed. I felt that I'd repay him for all the times he drove us around as kids, so we picked him up for dinner and took him to a spot close to where he's living now, Da Bianca Trattoria. </p><p>This place came across my radar a few years ago when legendary OC chef Pascal Olhats named this his favorite Italian restaurant in OC in the Orange Coast magazine. Respecting his opinion, I quickly jotted it down on my restaurant wishlist. Da Bianca has been around since 1981, with their first nine years operating from Irvine. They moved to their current location near Newport Boulevard and Chapman Avenue in 1990. It's a little hard to find, and that might account for them only having 350 reviews on Yelp but possessing an over four-star rating. </p><p>I made reservations on a Friday evening at 7:30, and even though we arrived a half hour early, they still sat us near the back of the restaurant. They must have known that Ed could get quite rambunctious. The dining area is comfortable, but the tables are too close to each other. Starters and salads lead off the menu, and plenty of pasta combinations with meat, chicken, vegetables, and seafood. There are ten entrees, but their customers rave about their nightly specials, which have become quite popular. Most pasta options are around $23, while the seafood options are about $8 more on average. With as much catching up as we had to do, it took a lot of work to concentrate on picking things from the menu, but we eventually made our selections. Let's see how everything turned out for us. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DVqP-FdS6vKXOyZblfoe0cl0Ga1y2tacXtR2IqqKqyZ4BoDPFvTrUEHGhVkon0__ajVwiHlwXAONf_5_UNUiX6Xzt3fbbfm4bpR9AkhninkVeZtdOxScqsXphSllh-eCsIjaSW_SXhnASLHMjSb1Mv3rIHnWyRYuOPv0QjMJ71VVrxnx_hND7svKYMk/s4032/20230616_190210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DVqP-FdS6vKXOyZblfoe0cl0Ga1y2tacXtR2IqqKqyZ4BoDPFvTrUEHGhVkon0__ajVwiHlwXAONf_5_UNUiX6Xzt3fbbfm4bpR9AkhninkVeZtdOxScqsXphSllh-eCsIjaSW_SXhnASLHMjSb1Mv3rIHnWyRYuOPv0QjMJ71VVrxnx_hND7svKYMk/w400-h300/20230616_190210.jpg" width="400" /></a></div><p>Everyone who sits down at Da Bianca has some complimentary Garlic Bread to start. This was like a better version of when my mom would apply some Lawry's Garlic Spread over some French bread and place it under the broiler. I believe this was also placed under the broiler, but they use butter and fresh garlic instead of the stuff you can get at your local supermarket. Very good; I only wish they had made another pass through the dining room so I could have had more. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhrnhDGDwCweDRQ409CWY3t0YKRI9Mmg72myPVqO8t7KoDmQ8u6NGfb-n8zrggMRDFJBj4aUVuWkeGSabHHz8bhwaA_YWOKk_ahiq5OMCFCLuMNw1BVoElDTqn5uF679ZXXr36NFgabMMn6uEB6d81YLJpICbOh2F60t8A7z_cOCkRGoz2XmJo7sL3FE/s4032/20230616_190247.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhrnhDGDwCweDRQ409CWY3t0YKRI9Mmg72myPVqO8t7KoDmQ8u6NGfb-n8zrggMRDFJBj4aUVuWkeGSabHHz8bhwaA_YWOKk_ahiq5OMCFCLuMNw1BVoElDTqn5uF679ZXXr36NFgabMMn6uEB6d81YLJpICbOh2F60t8A7z_cOCkRGoz2XmJo7sL3FE/w400-h300/20230616_190247.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN_KD2EYUVhmGWoO9uvS5MsqVguVxdf2wQR8C0X4152kpXW6jujQpuhxi6T1qDOStqoT8eIzHsC__10CaxgSZqZfwMvW3lIviVB7CJ6whbcRf4Hv5TEN3769wPctntQOcygAj9qg1_XiwQnQM3Irg53-phyrkZKUOROtZIleR65r2Avx5oxCQMS_gSBA/s4032/20230616_190300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN_KD2EYUVhmGWoO9uvS5MsqVguVxdf2wQR8C0X4152kpXW6jujQpuhxi6T1qDOStqoT8eIzHsC__10CaxgSZqZfwMvW3lIviVB7CJ6whbcRf4Hv5TEN3769wPctntQOcygAj9qg1_XiwQnQM3Irg53-phyrkZKUOROtZIleR65r2Avx5oxCQMS_gSBA/w400-h300/20230616_190300.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp9OBaEwjt-JMQmoyOmJEbLl8OMD0mUT3ekmhRicmeeRj2cIgjqzUKugEnlEu4gSsJcHZ4bz9GaAmernfYfmkOV29MMvCsldqzNJjvCpUEhl2k0hsSeAH4olXdBTvsxIa4um8mIU0R2vonCYFC82pUSzrrsRcYoqhRSTi9vmqo6l9cTFwQzfpbm0yvbU/s4032/20230616_190343.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp9OBaEwjt-JMQmoyOmJEbLl8OMD0mUT3ekmhRicmeeRj2cIgjqzUKugEnlEu4gSsJcHZ4bz9GaAmernfYfmkOV29MMvCsldqzNJjvCpUEhl2k0hsSeAH4olXdBTvsxIa4um8mIU0R2vonCYFC82pUSzrrsRcYoqhRSTi9vmqo6l9cTFwQzfpbm0yvbU/w400-h300/20230616_190343.jpg" width="400" /></a></div><p>We've been hooked since we had Arancini ($16.95) at another Italian restaurant. For those who need clarification on arancini, it's a rice ball stuffed, coated in bread crumbs, and deep-fried. Here at Da Bianca, they fill theirs with some meat, cheese, and peas. These were nicely fried with a crunch, while the inside rice was soft and pillowy. The meat was seasoned well inside, but more would have been welcomed. A good representation of Arancini. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS53aTL_iVXcQ1X6W6X2bO-slPcLIpyPOefoZRvYbqAWDLqwwLvVK0nZokNOqxQiRF3oNVvr0SmKLQeA_A1U8BpGIuIi-AYyesf2y4KydulNX2BdaFfSsm9cZv9HJXMmV4XZIHZ3HLSAXEv2ifqhCY5y6kMgi4fbKp7OpSzWvyN4kzN3iMc2oMYocCvBE/s4032/20230616_191731.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS53aTL_iVXcQ1X6W6X2bO-slPcLIpyPOefoZRvYbqAWDLqwwLvVK0nZokNOqxQiRF3oNVvr0SmKLQeA_A1U8BpGIuIi-AYyesf2y4KydulNX2BdaFfSsm9cZv9HJXMmV4XZIHZ3HLSAXEv2ifqhCY5y6kMgi4fbKp7OpSzWvyN4kzN3iMc2oMYocCvBE/w400-h300/20230616_191731.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcLdjTWWmTHFqw6D4NMSKEbAZN3q2jEsBaaKpYkX8RPMoQbPAQfORxYFAoEdxyrsMwFTQUzTYvFltpTggriBw5AG7TNC2tXFGWZ_8VzHnIBntX8UZHQBW6BDc6mj-PZLZ-CDgle1AMD0kFK7fPAuKiK20AZrFNp0vHht2lzbovN-ZDL2mRS-i4iH_zzM/s4032/20230616_191741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcLdjTWWmTHFqw6D4NMSKEbAZN3q2jEsBaaKpYkX8RPMoQbPAQfORxYFAoEdxyrsMwFTQUzTYvFltpTggriBw5AG7TNC2tXFGWZ_8VzHnIBntX8UZHQBW6BDc6mj-PZLZ-CDgle1AMD0kFK7fPAuKiK20AZrFNp0vHht2lzbovN-ZDL2mRS-i4iH_zzM/w400-h300/20230616_191741.jpg" width="400" /></a></div><p>Salads are not included with meals here, but we all got one. Ed and Katie opted for the Insalata Misto ($5.50), which had mixed greens with mushrooms, carrots, tomato, and a house-made Italian dressing. This salad was simple yet satisfying. They mentioned how fresh the produce was and that they liked the dressing. I've got a Caesar Salad ($5.50) fetish, and this one was one of the best I've had in a long while. Again, this was a pretty basic version of my favorite salad, but this was elevated because each piece of romaine included a very liberal amount of their delicious Caesar dressing. It was dressed just as I liked, and I was almost tempted to order another. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yJ8NLx_X2Do3I8Sd2OfPA2hzd4LJsY8RpSIJOulL7pomLI2thx0-QP7ooTlvwGzRRlN9mOCo3podK8ADMqdRzCPwj-COweguodZh2ZnIjXnB1L5_MzpydPUTOvAmC1duy3hxXvFsYhJhCTS0HPXULJACIMhyhL3E6OnWYtfClMlN6i9NQLeWgb3iOeE/s4032/20230616_193459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yJ8NLx_X2Do3I8Sd2OfPA2hzd4LJsY8RpSIJOulL7pomLI2thx0-QP7ooTlvwGzRRlN9mOCo3podK8ADMqdRzCPwj-COweguodZh2ZnIjXnB1L5_MzpydPUTOvAmC1duy3hxXvFsYhJhCTS0HPXULJACIMhyhL3E6OnWYtfClMlN6i9NQLeWgb3iOeE/w400-h300/20230616_193459.jpg" width="400" /></a></div><p>Katie was torn between a few things on the menu but eventually went with the Spaghetti Bolognese ($23.95). This classic Italian dish included pork, beef, and a mushroom sauce. Katie felt this was one of the best versions of this dish she's ever had. The noodles were cooked perfectly, and the meat-to-sauce ratio was on point. She claims she'd get this one hundred times out of a hundred when dining at Da Bianca. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmae4vzaPdqO8If5fBwomhzyA4lncLnIRhuEGCDn0_pqguNhlQPmQLsilTkUyWguHQVfsMBoXs4-q_Ll-r_eCrj4MhR8bZ-8pG5ARCxxNMCaWoT-Lf2JfAMvQxZcu0ytHiGK9rgHIuZw344ywdSKJvnpFmT18yvWFy2CMs2va645mtEj5L9aSS6Jgl2zY/s4032/20230616_193504.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmae4vzaPdqO8If5fBwomhzyA4lncLnIRhuEGCDn0_pqguNhlQPmQLsilTkUyWguHQVfsMBoXs4-q_Ll-r_eCrj4MhR8bZ-8pG5ARCxxNMCaWoT-Lf2JfAMvQxZcu0ytHiGK9rgHIuZw344ywdSKJvnpFmT18yvWFy2CMs2va645mtEj5L9aSS6Jgl2zY/w400-h300/20230616_193504.jpg" width="400" /></a></div><p>Ed got sidetracked when ordering, as he wanted to catch up before we ate. He finally went with the Cannelloni alla Romana ($24.95). Good choice. These Italian crepes were filled with chicken, mushroom, and spinach and then topped with cheese, marinara, and bechamel sauces. Ed was gracious enough to let me have some of this, and it was perfect. Even though I'm not the biggest fan of chicken, it did not detract from this. The combination of the bechamel and marinara was fantastic and tied everything together wonderfully. This has inspired me to order cannelloni more frequently. I can only hope it will be just as good as this one. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXWqwsGVSSASuS9E2Qx1T0knaCw16jue8H-0xsapbCh8ybjw166wdXl3Xeg811wrez9ax2XwCAnSkCV37P5zOuOvCbIXQxVHKnysDkJ2JcmWmfhy3ObNQ-u5QqiUedI7GmVnUT_1tAMmwKjmOn0dEUOxRyRUBXYAsLtiEhg1NqlTU5jalUpe_Sxnlizg/s4032/20230616_193523.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXWqwsGVSSASuS9E2Qx1T0knaCw16jue8H-0xsapbCh8ybjw166wdXl3Xeg811wrez9ax2XwCAnSkCV37P5zOuOvCbIXQxVHKnysDkJ2JcmWmfhy3ObNQ-u5QqiUedI7GmVnUT_1tAMmwKjmOn0dEUOxRyRUBXYAsLtiEhg1NqlTU5jalUpe_Sxnlizg/w400-h300/20230616_193523.jpg" width="400" /></a></div><div><br /></div><div>I deviated from my usual order in an Italian restaurant, which is lasagna, and picked the Rigatoni al Gorgonzola ($23.95) at Da Bianca. The tube pasta was joined with thinly sliced zucchini, sausage, and a creamy gorgonzola sauce. I loved this unusual mixture of ingredients. The gorgonzola sauce tied everything together well, and the ground sausage was plentiful and flavorful. It's not something I'd typically order, but passing this up on future visits would be hard. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPR8L7ioweqj4O4BKMklezOO9lIcu7KtoBHNx2X4bW81hkXN_2YaScAzhwZRWu9mUUxomEk1YXR8LDPUPJxrT0sHaCaCEdhCbDCAZZdo3tFoTtXIwWkPt5ZISN6rOs9bWiA5oOKQSoh7s0fOfFUmduFm_rP_dwTLH1i2c5LBGFrf8ugf5iI3QDc2S75sM/s4032/20230616_202236.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPR8L7ioweqj4O4BKMklezOO9lIcu7KtoBHNx2X4bW81hkXN_2YaScAzhwZRWu9mUUxomEk1YXR8LDPUPJxrT0sHaCaCEdhCbDCAZZdo3tFoTtXIwWkPt5ZISN6rOs9bWiA5oOKQSoh7s0fOfFUmduFm_rP_dwTLH1i2c5LBGFrf8ugf5iI3QDc2S75sM/w400-h300/20230616_202236.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJiOCWomHx2lM0kFt4V1GwlV-pC6CfA6sspisziAjCWbj06oj4rMySMY-VH9qiYVBB6EkAe2bXRZ87m2lP3nvBqIFbdVwDENaOCABh6mtd16bivRZp_-s2jXc3fJ7WzDWJGXtjm6dBEgDTFIrYA-2K4opXvCus5OuNXGA-B8EZ-kVR4Uo454tV5dYxbU/s4032/20230616_202330.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJiOCWomHx2lM0kFt4V1GwlV-pC6CfA6sspisziAjCWbj06oj4rMySMY-VH9qiYVBB6EkAe2bXRZ87m2lP3nvBqIFbdVwDENaOCABh6mtd16bivRZp_-s2jXc3fJ7WzDWJGXtjm6dBEgDTFIrYA-2K4opXvCus5OuNXGA-B8EZ-kVR4Uo454tV5dYxbU/w400-h300/20230616_202330.jpg" width="400" /></a></div><p>I've never really been a big fan of Italian desserts. Cannoli's and tiramisu are okay, but I never really crave them. I let Katie pick the dessert this evening, and she went with the Tartufo ($9). The menu describes this as a rich gelato with a cream center and rolled-in caramelized hazelnuts. I never did get to the cream center, as my spoon only hit the gelato, which was okay. It also seemed they had forgotten about the crushed hazelnuts because all I could taste was the overabundance of cocoa powder coating this orb of gelato. </p><p>Even with the less-than-stellar dessert, I left Da Bianca feeling good about our visit. With entrees and everything else we had here as good as it was, it's easy to see why they have been in business for so long. It also makes me wish they were in a more high-traffic area to get the recognition they deserve. It could be for the best that they are hidden a bit, so it's easier for the people in the know to get a table at this little eatery. We experienced warm and friendly service during our visit to this family-run restaurant. Da Bianca was a great place to catch up with my dear friend Ed and show him some appreciation for helping me become the man I am today. </p><p>Out of five hawks (because nearby Santiago Canyon College has the hawk as their mascot), five being best to zero being worst, Da Bianca Trattoria gets 3.5 hawks. </p><p>For more information about Da Bianca Trattoria, head to their website by clicking here: <a href="https://www.dabianca.com/">https://www.dabianca.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-45586824535872404952023-09-27T18:08:00.000-07:002023-09-27T18:08:03.755-07:00Birthday Dinner at 1886 Brewing Company<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7I8kcdtYlvCxAUnsGgPt4r_NPfnevkp5ytOGGM0ftL4DqupeQOP2pkvxvYPNeIPBfg3BKJCg7MyOTW2z61VQ9RKXtOmrC5oazPCRQoUjWPjJZah-cDqcLOXEeOZ5KPL4F351gwUJEygiUYqyjx4LSY7pBauYe4cJpoONa9DcwbduVQOXUFz3AWYgMzHk/s4032/20230604_184227.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7I8kcdtYlvCxAUnsGgPt4r_NPfnevkp5ytOGGM0ftL4DqupeQOP2pkvxvYPNeIPBfg3BKJCg7MyOTW2z61VQ9RKXtOmrC5oazPCRQoUjWPjJZah-cDqcLOXEeOZ5KPL4F351gwUJEygiUYqyjx4LSY7pBauYe4cJpoONa9DcwbduVQOXUFz3AWYgMzHk/s320/20230604_184227.jpg" width="320" /></a></div><br /><div style="text-align: center;"> 1886 Brewing Company</div><p></p><p style="text-align: center;">114 North Glassell St. </p><p style="text-align: center;">Orange, CA 92866</p><p><br /></p><p>I got ripped off with my birthday dinners this year. Usually, Katie and I celebrate dinner by ourselves, then my parents take me out, and I finish it with another dinner from Katie's parents. Since it has been far too long since my and Katie's parents have seen each other this year, we combined our meals with them. This shorted me out of a birthday dinner, but it was worth it to get them together for a long-overdue meetup. The hard part was finding a spot they would all like. After much research, I decided on the 1886 Brewing Company. </p><p>Opened for business for three years now, 1886 Brewing Company is located right next door to Citrus City Grille and on the same side of the street as Smoqued BBQ, O'Hara's Pub, and Pandor Bakery and Cafe. Speaking of Smoqued BBQ, this restaurant is run by the same owners of that restaurant. They named this restaurant after the year this building was constructed. In those 137 years, this spot has been many businesses, but most recently, it was an antique store about five years ago. There are not too many restaurants in OC that can claim to be housed in a 137-year-old building. </p><p>Beer is brewed on the premises, and as recently as this year, they have won awards for it. You can see the large, shining tanks proudly standing behind the bar when you enter the restaurant. The six of us were ushered to the back patio, which was covered to prevent the sun from baking us. It was quieter out there, which I'm sure our parents were thankful for. </p><p>Like most bars/restaurants, the menu here is varied and offers plenty of choices that even the most picky of eaters can find something they will like. There are 11 appetizers to pick from, along with salads, sandwiches and burgers, and most substantial entrees. The price point for most items hovers around $17, with only a couple of things exceeding $20. Happy hour is offered on weekdays from 3 to 6 p.m., Taco Tuesday is celebrated all day with $3 tacos, and brunch is highlighted by either a $29 prix fixe option or they get a lot of love for their brunch charcuterie board, which features lots of breakfast staples. We were here at 5 p.m., so dinner was what we were after. Let's see if this was a good pick for the six of us. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-aJg3fb5NQ84hWL0sHRKNxJCBdMW54zIThO5xh2A2PZ1IvaE890TOrHARAvEkY0KBAW1U1q2dottfEKW5BTwfFatwgPQLm-ONipYDdlIIKL0A3nhx-pwLSJEJXIzEdnZxv0-opA4jOsBzK4nSg1QYiKGN_L-RXaxvdzrfaQIEe_audIUqnzyl_9-J5g/s4032/20230604_170805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-aJg3fb5NQ84hWL0sHRKNxJCBdMW54zIThO5xh2A2PZ1IvaE890TOrHARAvEkY0KBAW1U1q2dottfEKW5BTwfFatwgPQLm-ONipYDdlIIKL0A3nhx-pwLSJEJXIzEdnZxv0-opA4jOsBzK4nSg1QYiKGN_L-RXaxvdzrfaQIEe_audIUqnzyl_9-J5g/w400-h300/20230604_170805.jpg" width="400" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikaNFCF75s4K7-fVBQbN9LYLdDIlCsVtaCUL4CQwfA02HPUPYMaql0tCR5eqZLbFtrXlodBTwlXiDHoipjUY5eMZ15oVeCVQEcC-6gxOAdxJGywlUFl9ADTfC4oOF_dUI3KgQTnGG5_Wj_CnVCInZx5Bc_VsQfKUKgq2dLlcESZjPWCIvlCVmcdv6pFI/s4032/20230604_170820.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikaNFCF75s4K7-fVBQbN9LYLdDIlCsVtaCUL4CQwfA02HPUPYMaql0tCR5eqZLbFtrXlodBTwlXiDHoipjUY5eMZ15oVeCVQEcC-6gxOAdxJGywlUFl9ADTfC4oOF_dUI3KgQTnGG5_Wj_CnVCInZx5Bc_VsQfKUKgq2dLlcESZjPWCIvlCVmcdv6pFI/w400-h300/20230604_170820.jpg" width="400" /></a></div><p></p><p>If I had left it up to Katie, she would have gotten the hummus or the Bavarian pretzel as an appetizer, but it was my birthday, so I would not submit to her (at least not today). I was intrigued by the nachos and chori-queso, but I went the safe route here and picked the Crispy Brussels Sprouts ($10) and the Chile Verde Poutine ($16). The better of the two was the poutine. The fries were topped with chile verde shredded pork, pickled red onion, and cheese curds. The fries were done nicely and stayed crisp the whole time we were chowing down on this. I liked the contrast between the pickled onions and the rich pork. This could have been made even better if more pork had been added and it was layered better. Near the end, we just had fries left. The sprouts were crispy but not conducive to sharing between six people. They were topped with bacon and a sweet and sour sherry gastrique that was a nice deviation from the usual balsamic that most places use. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90r8bM4XW0Il5S6FtGyBSTpbQ8qDyiaDiNlr4W0uF7wyReYSDFmSDp_qJbUAOHWLKPstwo2_ThaGVjLxE-RPEkjVELCGy8o5pDZER1qcQThmucuyiZh46llY3Lf2G8hgfthKTDZOOHWi9EiMjLKNiIpxEfszYHjmDMuj_WTjQTnQ_8BsWxyAHCsRgfEM/s4032/20230604_174022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90r8bM4XW0Il5S6FtGyBSTpbQ8qDyiaDiNlr4W0uF7wyReYSDFmSDp_qJbUAOHWLKPstwo2_ThaGVjLxE-RPEkjVELCGy8o5pDZER1qcQThmucuyiZh46llY3Lf2G8hgfthKTDZOOHWi9EiMjLKNiIpxEfszYHjmDMuj_WTjQTnQ_8BsWxyAHCsRgfEM/w400-h300/20230604_174022.jpg" width="400" /></a></div><p>My mom will start the entree portion of our meal with these Boneless Wings ($12). These five pieces of chicken were crispy and plump. They usually come with buffalo sauce, but my mom wanted them naked with a side of ranch. She ate three tenders, making me think my light-eating mother was a big fan of them. The chicken strip I tried was tender and juicy and went perfectly with the provided ranch dressing. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVr07fTGVePAyQZPpAQJdB0wV2wqPj_sBhCaXoGAbLShD7kMwNF7eXmaEKP5VrFvrHoEQSZtFJb_0eNsZ7xlNNBLgsa_vD1VgnibSKhzgTimbY0vrKNLhMBsrVYEyjh4ga6KoefU_3fNEMcJbYSVqbtW35GTb3bxoIG-mgcY7cfcJMiBKURirpZexfvAw/s4032/20230604_174027.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVr07fTGVePAyQZPpAQJdB0wV2wqPj_sBhCaXoGAbLShD7kMwNF7eXmaEKP5VrFvrHoEQSZtFJb_0eNsZ7xlNNBLgsa_vD1VgnibSKhzgTimbY0vrKNLhMBsrVYEyjh4ga6KoefU_3fNEMcJbYSVqbtW35GTb3bxoIG-mgcY7cfcJMiBKURirpZexfvAw/w400-h300/20230604_174027.jpg" width="400" /></a></div><p>Katie seemed to need help picking what she wanted at 1886, and she finally settled on the T-Bird Sandwich ($16 plus a $2 upcharge for fries). The toasted sourdough housed a good amount of sliced roasted turkey, two slices of provolone, tomato, red onion, pepperoncini, and shredded lettuce tossed in a red wine vinaigrette. This sandwich exceeded her expectations. She liked the sliced turkey and the crunch of the toasted bread and found the tanginess of the pepperoncini and the lettuce with the vinaigrette to keep her interested while she was eating this. The fries were nice and crispy and were an excellent accompaniment to the sandwich. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PbWJXE9zBshkNCQhAOWNUwHMfv3dEMWQD3KcfPJP-Z3tzid4PADuUaE2w0s4GVk5wkVfYDb_se6KUXhbJil7k9gmFSmFifv6HWXxRmkGGVtyI8F5yzih7DDErH2kT-cKZ8LRdrkC1Ik84ao0_JRqmh7W2Z6_BKVq2hDgugUbSxxEN86ecAskRKfzpN8/s4032/20230604_174040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PbWJXE9zBshkNCQhAOWNUwHMfv3dEMWQD3KcfPJP-Z3tzid4PADuUaE2w0s4GVk5wkVfYDb_se6KUXhbJil7k9gmFSmFifv6HWXxRmkGGVtyI8F5yzih7DDErH2kT-cKZ8LRdrkC1Ik84ao0_JRqmh7W2Z6_BKVq2hDgugUbSxxEN86ecAskRKfzpN8/w400-h300/20230604_174040.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMVBaRfhienn1VFu0CB5LIdPR9OR196OkAa64c3nttkgh8PNAnUZU0PBHOLaPRYjLZYk3oYA3z0TNIx1dwBWMImFgIUi8K18x0II2-zHAU6wH59MEDRMIQrEvneicIOnFcsh0dB26X76uuN6jf_vzpuK2NPaF_o-aPdOFr3ndKFUbl7S3gf223UPhRzo/s4032/20230604_174043.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMVBaRfhienn1VFu0CB5LIdPR9OR196OkAa64c3nttkgh8PNAnUZU0PBHOLaPRYjLZYk3oYA3z0TNIx1dwBWMImFgIUi8K18x0II2-zHAU6wH59MEDRMIQrEvneicIOnFcsh0dB26X76uuN6jf_vzpuK2NPaF_o-aPdOFr3ndKFUbl7S3gf223UPhRzo/w400-h300/20230604_174043.jpg" width="400" /></a></div><p>I've wanted a good patty melt for some time now and hoped that this Meatloaf Patty Melt ($17 plus a $2 upcharge for a side Caesar) would satisfy my craving. It actually did. Again, toasted sourdough was the bread of choice for this sandwich and included a slice of bacon meatloaf, grilled onion, provolone, and American cheeses. The sandwich was delicious, even though the bacon could have been slightly more pronounced. A very well-built patty melt. My only tweak for next time will be to jettison the lackluster tomato jam that came with this and get their much better house sauce that was way better for dipping the sandwich in. The Caesar was okay, but I could have used more dressing and parmesan cheese. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrWB0zVf4SDtHPkPKE6af9WD_enpq7wPgls1KuCyF9VQE3plQ4iEA_VhQkpVUecmypZEfz_W5RxwehQhH7F9oUOZ7E2UBS_p4c71zZKFL8gfAqYAEeA1SwKqkOKaZkByq_INCh1NS7akuhOo6xEo9NQXUWnUDAb9O00r3zpQWblXW7TCYyaognPIx0bA/s4032/20230604_174146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIrWB0zVf4SDtHPkPKE6af9WD_enpq7wPgls1KuCyF9VQE3plQ4iEA_VhQkpVUecmypZEfz_W5RxwehQhH7F9oUOZ7E2UBS_p4c71zZKFL8gfAqYAEeA1SwKqkOKaZkByq_INCh1NS7akuhOo6xEo9NQXUWnUDAb9O00r3zpQWblXW7TCYyaognPIx0bA/w400-h300/20230604_174146.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF1L_z0h8mTtKz8reoRrQQ3YmJgmFASnVrmBu1otmlprIJAYjU0gnsmEN-LvXpnQ20TkWQkjuoEF6acYnwRqZkqET7_IMT9E9NQqyX2MLzCcGjhszWfETbCEnLh1l-tko1OGb7tSmTjHG2t-BM3hRPkYsGaYuRBMwJcOekEJZdpi_QHjzOVQBtp7CS_s/s4032/20230604_174247.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF1L_z0h8mTtKz8reoRrQQ3YmJgmFASnVrmBu1otmlprIJAYjU0gnsmEN-LvXpnQ20TkWQkjuoEF6acYnwRqZkqET7_IMT9E9NQqyX2MLzCcGjhszWfETbCEnLh1l-tko1OGb7tSmTjHG2t-BM3hRPkYsGaYuRBMwJcOekEJZdpi_QHjzOVQBtp7CS_s/w400-h300/20230604_174247.jpg" width="400" /></a></div><p>My dad selected the Fish and Chips ($18) this evening. The three pieces of cod are beer battered and came with hand-cut fries and a ravigote sauce, which is something I've never heard of and had to look up what it was. It's a mustard-based French sauce freshened with shallots, capers, or herbs. This one looked like a creamy Thousand Island, as it did not have any noticeable mustard hints. My dad thought it was a tarter sauce, as he didn't bat an eye while dipping his fish into it. He ate these three pieces rather quickly. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQ87-O0xNSNOh7QCr6dxxsMRxyBaR9JzoRpbzVRfOR3AXttw5YmwLZ00b9tLUiFeRekUbYclXzE4LJQeTMco9-hbcO778_2oN25aUVbu6XTOQ65GzlRAv2SEs5KrsEYSNe7Zq1WRxSHQMeiRHdW-2X-j5SmP6iGBET9skdFrO8zaZYo0aunfuNOLIqwg/s4032/20230604_174153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQ87-O0xNSNOh7QCr6dxxsMRxyBaR9JzoRpbzVRfOR3AXttw5YmwLZ00b9tLUiFeRekUbYclXzE4LJQeTMco9-hbcO778_2oN25aUVbu6XTOQ65GzlRAv2SEs5KrsEYSNe7Zq1WRxSHQMeiRHdW-2X-j5SmP6iGBET9skdFrO8zaZYo0aunfuNOLIqwg/w400-h300/20230604_174153.jpg" width="400" /></a></div><div><br /></div>Katie's dad Dennis never met a shepard's pie that he could resist. This one at 1886 is called the "Loated" Shepard's Pie ($18) because it utilizes their popular Loated stout as a braising agent with the beef under the mashed potato topping. Joining the meat is plenty of carrots, onions, and peas. The top of the mashed potatoes had a nice crunch as they were crisped underneath the broiler. The inside filling had an excellent depth of flavor, which was rich and hearty. Nicely done. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8TXdZA8RgFGL8i6WvR0_YLzKyhHapPYC4P1F7_GfVbZguWl4XU065NyFnW84UkyrnqneYDLK3TccOuBCOz-DHeC9AhoAFAI6jh6FzUQ0Hq1STMuJGlX1Aq4QLMhuMlZIe0e5uIxAEr_7kNtzHaZX5D4EdE7PkpZJ7efhZjbQVDVi3_y_PR4m4aYCdbk/s4032/20230604_174409.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8TXdZA8RgFGL8i6WvR0_YLzKyhHapPYC4P1F7_GfVbZguWl4XU065NyFnW84UkyrnqneYDLK3TccOuBCOz-DHeC9AhoAFAI6jh6FzUQ0Hq1STMuJGlX1Aq4QLMhuMlZIe0e5uIxAEr_7kNtzHaZX5D4EdE7PkpZJ7efhZjbQVDVi3_y_PR4m4aYCdbk/w400-h300/20230604_174409.jpg" width="400" /></a></div><p>Last but not least was this Rosemary Chicken that Katie's mom ordered. It was served with a bordelaise sauce, roasted garlic mashed potatoes, and mixed vegetables. Lynn was on the other side of the table from me, so I did not get the chance to try any of this, but she seemed to have liked it, even though she took a good amount home. </p><p>1886 Brewing Company was an excellent choice for my birthday dinner with our parents. Their menu is varied enough that everyone can find something to order from it. No, the food will not be up for a James Beard award anytime soon, but if you are looking for better-than-average bar food at reasonable prices, give 1886 a try. We experienced reliable service during this visit, with no complaints about our server or any of the other employees we encountered. Even though I got swindled out of an extra birthday dinner, it was worth it to have our parents get to see each other, and even better, we all seemed to enjoy our time at 1886 Brewing Company. </p><p>Out of five railroad cars (because 1886 is the year that the first trainload of oranges left Los Angeles via the transcontinental railroad), five being best to zero being worst, 1886 Brewing Company gets 3 railroad cars. </p><p>For more information about 1886 Brewing Company, head to their website by clicking here: <a href="https://1886brewingco.com/">https://1886brewingco.com/</a></p></div>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-2026166807027847642023-09-17T14:08:00.003-07:002023-09-17T14:08:42.486-07:00Does Super Antojitos Live Up to Its Name?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMpfPKMhPgMIH6rRYoBYmC5PHq_PkBUbxAIRFL6PUtZhENjf_ZZGuKeJ68WsWAGKjoGoXoxrpvmBnwmti9B2RDdSL90AAAhsmXv3CMVVRmqsmUOYDt4ECCMWkx6zAMPTwYEEgHjC-tlRy86InYw3IJwbaYerJ1X-wcbpy82QFTIXXfKciUQ_aA28xAWg/s4032/20230601_125400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMpfPKMhPgMIH6rRYoBYmC5PHq_PkBUbxAIRFL6PUtZhENjf_ZZGuKeJ68WsWAGKjoGoXoxrpvmBnwmti9B2RDdSL90AAAhsmXv3CMVVRmqsmUOYDt4ECCMWkx6zAMPTwYEEgHjC-tlRy86InYw3IJwbaYerJ1X-wcbpy82QFTIXXfKciUQ_aA28xAWg/s320/20230601_125400.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Super Antojitos</div><p></p><p style="text-align: center;">642 West Chapman Ave. </p><p style="text-align: center;">Orange, CA 92886</p><p><br /></p><p>I've become quite obsessed with restaurant review videos on Instagram. I love watching them and find that they are an excellent resource for a restaurant that has not caught my attention. These videos have inspired me to consider doing two-minute restaurant reviews on my social media channels. I'm seriously thinking about it, but I am taking my time to ensure I know what I'm doing before jumping in. </p><p>Super Antojitos came across my radar when I watched Grub With Greg visit a few months ago. He enjoyed his time here and called this one of his top ten restaurants in Southern California. He was also very enthusiastic about the burrito he consumed here, calling it the best he had in his life. Very high praise for someone who has eaten at tons of places. The food looked great, and I wondered if this was just hyperbole on his part. I decided to find out for myself. </p><p>I met my friend Jeff at Super Antojitos on Thursday just before noon. This popular spot is located near the intersection of Chapman and Parker, just a couple blocks west of the historic Orange Plaza. Parking might be challenging around peak meal times, as I counted only 11 parking stalls. Street parking is available in the surrounding neighborhood, but be prepared to walk a bit. </p><p>Like many Mexican restaurants, this one is family-run. The Rodriguez family came to the US in 1968, and after hard work and determination, they transitioned into the restaurant business by first waiting tables at the Arches in Newport Beach. 1985, their dream was realized when they opened their first Super Antojitos restaurant in Santa Ana. It's not there anymore, but three other restaurants appear on Yelp with the Super Antojitos name. This Orange location has the most positive reviews and has only been open for close to two years. </p><p>Their dining area is small but bright and colorful, thanks to the tablecloths and art hanging on the walls. The menu features all-day breakfast options, combo meals, appetizers, fajitas, molcajetes, burritos, enchiladas, and specialty plates. Only some seafood selections exceed the $20 mark, with most other items hanging out in the $15 neighborhood. Let's see if we were as excited as Greg was about Super Antijitos food. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lHz6WtR7rCLKABICipRITN2WQ8leM_BHTevaA_exNhzNE5ive-IxOp3yaxSlHWiLuRHtOoWpRxHqkfoYDwHk71LicFq4nyc8D198885foSXCe6d08gITtuhHcbHl9qTd9dusm-NMH9gnlN6oDqs5khOGN_nokT8DF-GuywMZey8NJe5vTPm-YEEeEm4/s4032/20230601_114159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lHz6WtR7rCLKABICipRITN2WQ8leM_BHTevaA_exNhzNE5ive-IxOp3yaxSlHWiLuRHtOoWpRxHqkfoYDwHk71LicFq4nyc8D198885foSXCe6d08gITtuhHcbHl9qTd9dusm-NMH9gnlN6oDqs5khOGN_nokT8DF-GuywMZey8NJe5vTPm-YEEeEm4/w400-h300/20230601_114159.jpg" width="400" /></a></div><p>When we sat down, even before we ordered, we were presented with chips, salsa, and a bowl of refried beans. Getting bean dip always feels like a bonus, which usually adds to an upcoming great experience. The chips here were fresh and went well with the refried beans. The salsa was spicy, even for me, but I would have liked a little more chunk to it. It would definitely be a welcome addition to any taco or burrito. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQ2LsV5mKr9OLpP32QCrt_oLUS-GOn0ZysVg-Rvz5BYXHCmm7-BMyXfTpL6tDahkQixlcX8g7bIMSXeasyAsr-rwtx-EzEslelUDWQuFtzR6PW4saNaAjYO7tuij4VpJwJI-tpxvqVvRJYgTnnEWdTnub2taZDEz1kpok7dYs60MhUgowClyAmadc0eA/s4032/20230601_120241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQ2LsV5mKr9OLpP32QCrt_oLUS-GOn0ZysVg-Rvz5BYXHCmm7-BMyXfTpL6tDahkQixlcX8g7bIMSXeasyAsr-rwtx-EzEslelUDWQuFtzR6PW4saNaAjYO7tuij4VpJwJI-tpxvqVvRJYgTnnEWdTnub2taZDEz1kpok7dYs60MhUgowClyAmadc0eA/w400-h300/20230601_120241.jpg" width="400" /></a></div><p>For some time now, I've been searching for my favorite Choriqueso ($13.99) in OC. So far, my favorite is from El Maguey, located in San Juan Capistrano. This one at Super Antijitos was good, but it could not topple the one from down at El Maguey. I really enjoyed that they put this under the broiler to get the cheese a bit crispy and bubbly. It was scorching when it came to our table, and it was torture waiting for it to cool down so I could try it. We were given three tortillas to eat with this, but we could have used more. The cheese was on point, very stringy, and delicious. This could have had more chorizo, as it got pushed to the side by all the cheese and did not really stand out. This was still a good start to our meal. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpXI3go-BaCLltrhQxp2f6aRLg8j-bIEziuINPEMi0D4lvghX1Y4ab12XzgbRUn2TLrF-_bTSZg9GiBbYevf-2BzDDDyGY_SOT-vnm9Cn1xb4HXWnZJbB5gQf9IRgxTUKKXAundWwBqg8TAOTs3mKGCdfRPjQOmsM325Hbgx842-jrphUUjSi1ff7phg/s4032/20230601_121241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpXI3go-BaCLltrhQxp2f6aRLg8j-bIEziuINPEMi0D4lvghX1Y4ab12XzgbRUn2TLrF-_bTSZg9GiBbYevf-2BzDDDyGY_SOT-vnm9Cn1xb4HXWnZJbB5gQf9IRgxTUKKXAundWwBqg8TAOTs3mKGCdfRPjQOmsM325Hbgx842-jrphUUjSi1ff7phg/w400-h300/20230601_121241.jpg" width="400" /></a></div><p>You can never say I'm not a gracious person. I came into Super Antojitos thinking I would get the Chapman Burrito ($17.99), but my good friend Jeff wanted to try it instead. This was the burrito that Greg had said was the best burrito of his life. This burrito comprises carne asada and chorizo mixed with refried beans, rice, and pico de Gallo, all simmered in a spicy roasted tomatillo salsa. It's then wrapped in a large flour tortilla with melted cheese and avocado on top of a hot, sizzling plate. Jeff was not as enthusiastic about this burrito as Greg was. However, he liked it much more when he took the other half home and had it the next day. He claimed it came out so hot that he could not enjoy it while he was here, and it burned his mouth. I tried it once it cooled down and felt it was a solid burrito. I liked the inclusion of both the chorizo and carne asada, which you rarely see on many menus around OC. The avocado helped balance out the richness, and I feel that if Jeff had gotten the sour cream that usually comes with this, it also would have helped elevate this burrito. It's not the best burrito of my life, but it is worth trying. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2JYO_OfEZqpOJDuAmy_ZDRTfkiBtdqirCdtkorYiJjDJNGclr7R0yvkeSuZNBkkB_gSGDyye63J4WcAyh_JeVXYjSvep_Est0rGtvSDLLfaNlzWPxmrMpyYm7N033NAArDpsiRecCrg_iv8bHn92L4aSSKAFMReMDim6QhMsOuHh3DcpFrYovrAoX6A/s4032/20230601_121207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-2JYO_OfEZqpOJDuAmy_ZDRTfkiBtdqirCdtkorYiJjDJNGclr7R0yvkeSuZNBkkB_gSGDyye63J4WcAyh_JeVXYjSvep_Est0rGtvSDLLfaNlzWPxmrMpyYm7N033NAArDpsiRecCrg_iv8bHn92L4aSSKAFMReMDim6QhMsOuHh3DcpFrYovrAoX6A/w400-h300/20230601_121207.jpg" width="400" /></a></div><p>Since I did not get the chance to have the Chapman burrito, I went with my second choice here, the Chapman Chilaquiles with Carne Asada ($18.99). I'm a chilaquiles fiend and liked this version. This also was served on a sizzling skillet and came out red hot. This seemed to be a trend for us here. These chilaquiles came not in a red or green sauce but a spicy cream salsa, which was a nice little twist. It was mildly spicy but did not overpower the rest of the meal. The beef was cut into strips and was a little overcooked. I liked that the cheese got crispy on the edges because it was served on a hot skillet. The chips were a little limp, which is understandable because there was the meat, queso fresco, a fried egg, and sour cream layered on top of them. This also came with a side of refried beans. </p><p>Was this the best burrito of my life? Is Super Antojitos in my top ten restaurants in all of Southern California? Unfortunately, the answer to both questions is no. It is, however, worth a visit if you are in the area, and I can see us eating here before Ducks games this upcoming season. The menu is varied and large enough to warrant return visits. I'm curious about their carnitas, combo plates, and the deluxe burrito, which measures a whole foot. Challenge accepted. We experienced excellent service while we were here. Our food was out promptly, and everyone was amicable and made us feel welcome. Even though Greg and I don't see eye to eye on this place, I still see myself turning to his excellent videos for restaurant tips. Someday, I will follow in his footsteps. </p><p>Out of five law books (because this restaurant has a lot of items named after the street it's located on, and Chapman Avenue is named after Alfred Chapman, one of the founders of the city of Orange, who was also a lawyer), five being best to zero being worst, Super Antojitos gets 3 law books. </p><p>For more information about Super Antojitos, head to their website by clicking here: <a href="https://superantojitosmexicanfood.com/">https://superantojitosmexicanfood.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-58979504263970269012023-09-08T17:55:00.001-07:002023-09-18T17:35:58.224-07:00Easy Breezy Breakfast in San Juan Capistrano<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhxHUuueEzjaw8y_gtYnIalhlBhMIS920buvucyQhG3gMo0vwX2upyWwKVDZ-qhQWUkyXtcEIPiHbku8Q0ULHmbcue7i85ZTPBSFUQUVu1DDXXmGTOw8GHjr9uTYhz5PlBIeszoivthBVKPDhOzV-U02xzn8DuNKWXDRsS3XUi6pfmNdnU2kqZeEzH7Q/s4032/20230528_103002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhxHUuueEzjaw8y_gtYnIalhlBhMIS920buvucyQhG3gMo0vwX2upyWwKVDZ-qhQWUkyXtcEIPiHbku8Q0ULHmbcue7i85ZTPBSFUQUVu1DDXXmGTOw8GHjr9uTYhz5PlBIeszoivthBVKPDhOzV-U02xzn8DuNKWXDRsS3XUi6pfmNdnU2kqZeEzH7Q/s320/20230528_103002.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Breezy</div><p></p><p style="text-align: center;">31761 Camino Capistrano Suite 4</p><p style="text-align: center;">San Juan Capistrano, CA 92675</p><p><br /></p><p>Football season is rapidly approaching, and if it's anything like the last few years, Katie and I will be sitting in front of the TV every Sunday until January from 10am til 8pm. For the first time in years, we have legitimate hope that our football team, the Jacksonville Jaguars, will be relevant this year. In the last 20 years, they have only had a winning season five times, and last year, they showed signs that they were ready to have another winning season this year. Time will tell, but as our Sundays will soon be filled with nothing but football, we needed to get out and try a brunch spot that has gotten quite a lot of buzz in the last year. That's what has brought us to Breezy in San Juan Capistrano. </p><p>Breezy has been open for 11 months, and their Yelp rating is a respectable four and a half stars with close to 300 reviews. They have had write-ups in the Orange County Register and the Los Angeles Times. They were also mentioned as having one of the best breakfast burritos in OC by Eater LA, and the throngs of people waiting for a table on weekends are a testament to their apparent popularity. </p><p>Taking over the former Ramen Shack space in the Capistrano Plaza, which is mere steps away from the famous San Juan Capistrano Mission and the always bustling train station, Breezy was brought to life by commercial real estate developer Jasmin Gonzales and a collaboration between the guys from Shootz Hawaiian and butcher shop Primal Cuts, both tenants at Rodeo 39 Public Market in Stanton. Jasmin wanted to bring a brunch concept that featured Filipino-inspired breakfast items to the people of South OC. </p><p>The one-page food menu is broken up into pancakes and French toasts, benedicts, avocado toasts, acai bowls, and specialties of the house. Most items hover around the $16 price point, with only the Ribeye Steak and Eggs and the Crab Cake Benedict over the $25 threshold. We were met with about a half-hour wait on a recent Sunday morning at half past 10. During less busy times, you wait to be seated, and during peak times, like when we visited, you sign in through the Yelp stand at the front of the restaurant and wait for your party to be called. </p><p>The restaurant is very comforting, with its pink-hued walls, flower-shaped lighting fixtures, and ivy-covered wall proclaiming to everyone to " keep it breezy." The decor here appeals to the Instagram set, but not in an annoying way. We waited about fifteen minutes for our food, which was good considering how packed they were. Let's see if all the love this trendy brunch spot gets is warranted. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SJlr1WSau3dan_VWmT_PwH76WG3LgsNJhybRGTKRxAWDsuvV55J7Yqtyci21WBLF7qq2tLAXRMcstmeUFomqW0JKC39fApDJ8g1QYh7V4i1ectSAPQrXvIhXx9BTNRMTqY8UA6bRX-x63xX4DIFVM9CeGxp_E3Se8KXXFZnTEHKr9s8YkX6Crg8S49k/s4032/20230528_110453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SJlr1WSau3dan_VWmT_PwH76WG3LgsNJhybRGTKRxAWDsuvV55J7Yqtyci21WBLF7qq2tLAXRMcstmeUFomqW0JKC39fApDJ8g1QYh7V4i1ectSAPQrXvIhXx9BTNRMTqY8UA6bRX-x63xX4DIFVM9CeGxp_E3Se8KXXFZnTEHKr9s8YkX6Crg8S49k/w400-h300/20230528_110453.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ix02Hzv48GhWZHvJlxRNqNDHf2lMfeL6fATk175lR9XXUKAfMmfLhddn3BsbwwFRNfl8VHmHlwxOcZ8FBRy6sgGOkvdYsC8RqQEWzAQ_lejdecDhStfc53X6kSSldk68jYIQ1ZGwmGVZQE5BzEX3lt11hLkXCK-1Tyvdh22I8Vam9hyoPolSsVLcJJ4/s4032/20230528_110459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ix02Hzv48GhWZHvJlxRNqNDHf2lMfeL6fATk175lR9XXUKAfMmfLhddn3BsbwwFRNfl8VHmHlwxOcZ8FBRy6sgGOkvdYsC8RqQEWzAQ_lejdecDhStfc53X6kSSldk68jYIQ1ZGwmGVZQE5BzEX3lt11hLkXCK-1Tyvdh22I8Vam9hyoPolSsVLcJJ4/w400-h300/20230528_110459.jpg" width="400" /></a></div><p>Up first for us was the S'Mores French Toast ($16.99). For their French toast, they utilize milk bread and top this version with a Nutella drizzle, toasted marshmallows, mixed berries, graham cracker crumbs, and an ube whipped cream. This had a muted sweetness on its own, but I added some of the maple syrup available on each table to make this a tad sweeter for my tastes. I would have also liked this better if it featured more of a s'mores taste. There was just a dusting of graham crackers, and this needed a bit more Nutella to represent the s'mores feel they were going for. It was still good, but I decided to try the more popular Ube French Toast on my next visit. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnWjKDXVQ66DwRqRhjT-REdt8Yo2gUjWLQYNJXg_K8FgakZ9B_7DL-_2XnXVduLxEBDOH-bwBUT3DZQFXzowc_vu2hjp_7IuMd3krAjGYC9_1lcImrh00bEK1RUVnhih6ZLU-zGZaDP0LgInpsicqyInIuns5vx9BI8gq6VD6nxurM7Mha3-1XpEmlBE/s4032/20230528_110545.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnWjKDXVQ66DwRqRhjT-REdt8Yo2gUjWLQYNJXg_K8FgakZ9B_7DL-_2XnXVduLxEBDOH-bwBUT3DZQFXzowc_vu2hjp_7IuMd3krAjGYC9_1lcImrh00bEK1RUVnhih6ZLU-zGZaDP0LgInpsicqyInIuns5vx9BI8gq6VD6nxurM7Mha3-1XpEmlBE/w400-h300/20230528_110545.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-odD_KM6Ddtxotq4aPmwZywHF0PlOtWfQoM4ag4qbWWi1dDNO-dRciw-_iXQlc0u5VHUY1cu0UbZP8SqTcHLmn9bAExU96-6XTp15J2_TWg8fQO9cBRBY3fylVihlSo7g2QVztGlEPHE1ILAtAYd4NmCpsdKxjqDF67EX8AY9I-7NKVFzmJXzHkZr0M/s4032/20230528_110550.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-odD_KM6Ddtxotq4aPmwZywHF0PlOtWfQoM4ag4qbWWi1dDNO-dRciw-_iXQlc0u5VHUY1cu0UbZP8SqTcHLmn9bAExU96-6XTp15J2_TWg8fQO9cBRBY3fylVihlSo7g2QVztGlEPHE1ILAtAYd4NmCpsdKxjqDF67EX8AY9I-7NKVFzmJXzHkZr0M/w400-h300/20230528_110550.jpg" width="400" /></a></div><p>Katie's a creature of habit when it comes to eating breakfast out. About ninety percent of the time, she'll opt to get a breakfast burrito, and at Breezy, that meant she'd be having this Adobo Breakfast Burrito ($14.99). Shredded adobo pork is not included in most breakfast burritos that we've come across, but it was here. Joining the pork here were some scrambled eggs, garlic rice, avocado, sour cream, cotija cheese, salsa verde, and pickled red onions. Katie has been daydreaming about this burrito since she had it. She loved the tender pork and the fluffy scrambled eggs in this, but most of all, she loved the garlic rice that added even more flavor to each bite. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaUkWWwuhqjffgVJqsvJ6OmwVoxk4VE8Ht1jQYVZkKLlqoKFfO06-AviCGMwEcT0V-2P-adfDR9cSz3TqUOzLM1ykbo6nP0LtIeoJbCuS6mdgO8waIYJk-ROWFqKuctqwIaWltn7r5kLpiuUqHM0TOejrEPeqXqDrux4TAllp3_yAFonzRpDVHuP1YvU/s4032/20230528_110556.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaUkWWwuhqjffgVJqsvJ6OmwVoxk4VE8Ht1jQYVZkKLlqoKFfO06-AviCGMwEcT0V-2P-adfDR9cSz3TqUOzLM1ykbo6nP0LtIeoJbCuS6mdgO8waIYJk-ROWFqKuctqwIaWltn7r5kLpiuUqHM0TOejrEPeqXqDrux4TAllp3_yAFonzRpDVHuP1YvU/w400-h300/20230528_110556.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg502RPG05LO_FHCTE8h2v9REguzDPFaho4qHLcJbtABz2OlRcpw17Jkgu86Sp00pCFkEItsL-ZISLZs4LTxPLDB52BYKAJMYdVrYLBh8XNEbNaUoAReXsnUq2enwtDi4ennpDjowl9gP4H2PHKF-SvdVYFR7zgqEKS7Sga72AzhVVxefCTS_0m5L5-eKo/s4032/20230528_110610.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg502RPG05LO_FHCTE8h2v9REguzDPFaho4qHLcJbtABz2OlRcpw17Jkgu86Sp00pCFkEItsL-ZISLZs4LTxPLDB52BYKAJMYdVrYLBh8XNEbNaUoAReXsnUq2enwtDi4ennpDjowl9gP4H2PHKF-SvdVYFR7zgqEKS7Sga72AzhVVxefCTS_0m5L5-eKo/w400-h300/20230528_110610.jpg" width="400" /></a></div><p>I shouldn't harp on Katie about always getting the same thing at breakfast restaurants because I'm pretty predictable when I spy chilaquiles on a menu. I had initially entered Breezy thinking I would be having the Loco Moco, but I reverted to my tried and true love, the Adobo Chilaquiles ($15.99). Two sunny-side-up eggs topping a mound of fried tortilla chips, shredded adobo pork, sour cream, radishes, pickled red onion, a sprinkling of cotija cheese, and just enough salsa verde made up this very filling plate. I really enjoyed the uniqueness of these chilaquiles. The adobo pork was tender and had just enough tang to it without being too much. The tortilla chips stood up well to the toppings and stayed relatively crispy throughout the meal. The eggs added a lovely richness that helped balance this a bit. I will try the loco moco next time, but I will find it hard to skip this. </p><p>I've always said that it's hard for breakfast restaurants to set themselves apart from each other. Most menus are basically the same, with a few minor tweaks. Breezy is one brunch spot that has carved out its niche with its nod to Filipino flavors and ingredients. Filipino food has been primed for its breakout in OC for years, and Breezy is just another step in that direction. The love this restaurant has garnered from the people of SJC in its first year might prove my point. Even if you're unfamiliar with Filopino flavors, I think you should visit Breezy. The waitstaff worked as a team, which worked perfectly on this particular morning. We never waited for refills, and plates were cleared promptly. Breezy will find its way into our breakfast rotation with some regularity, even during football season. </p><p>Out of five silver salmon (because Cold Bay, Alaska is the breeziest/windiest city in the US, and they hold the Silver Salmon Fishing Derby every year), five being best to zero being worst, Breezy gets 3.5 silver salmon. </p><p>For more information about Breezy, head to their website by clicking here: <a href="https://www.experiencebreezy.com/">https://www.experiencebreezy.com/</a></p>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-29537140827987530642023-08-25T05:32:00.000-07:002023-08-25T05:32:40.494-07:00Hoping for a Red Letter Day at Scarlet Kitchen<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq0aDP6yLQpFSQAk94ElQooGgYvD9IXNwvwQvRrhl5Dd_fXJvZrj6pXLLZoDzILjp8V5eGPoMsw5u7XXhd1oHmIGe9-vfoHlWz7FwR0W6_ZYqO_gaOuP_kn7DQc3GcuzUH0ggi4HBEeIqBX75bYtxi9OzJ2d56DHtm9DEQ6K9MDNOGTUivu1fUCE8WqA/s4032/20230504_200710.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq0aDP6yLQpFSQAk94ElQooGgYvD9IXNwvwQvRrhl5Dd_fXJvZrj6pXLLZoDzILjp8V5eGPoMsw5u7XXhd1oHmIGe9-vfoHlWz7FwR0W6_ZYqO_gaOuP_kn7DQc3GcuzUH0ggi4HBEeIqBX75bYtxi9OzJ2d56DHtm9DEQ6K9MDNOGTUivu1fUCE8WqA/s320/20230504_200710.jpg" width="320" /></a></div><br /><div style="text-align: center;"> Scarlet Kitchen and Loung</div><p></p><p style="text-align: center;">30865 Gateway Place</p><p style="text-align: center;">Rancho Mission Viejo, CA 92694</p><p><br /></p><p>This would be Katie's third and final birthday dinner for those keeping track at home. We went out alone for one, then my parents took her out, and now it was her parent's turn to celebrate the well-deserved birthday girl. As is par for the course, restaurant selection duties were handed off to me. I gave seven suggestions in a group text, and the consensus was that we would celebrate Katie's birthday at Scarlet Kitchen and Lounge in Rancho Mission Viejo. </p><p>Scarlet Kitchen, much like this area of Orange County, has been around for a while. They opened for business just before the pandemic hit and are still going strong. This might be due to the numerous articles and features I have seen about this restaurant. They were written up in the OC Register, Orange Coast Magazine, Voice of OC, Los Angeles Times, and Forbes named one of their cocktails one of the best brunch beverages. Very high praise. </p><p>This is truly a family restaurant. The Executive Chef here is Paige Riordan, a former dancer, and choreographer who gave up dancing to graduate from culinary school in New York. Her father went to culinary school at the same time as her in California and handles the day-to-day operations at Scarlet Kitchen. His wife runs the business side of the restaurant, while Paige's husband is the General Manager. I always envy people who can work with family because I'm not sure I'd be able to do that with mine. </p><p>The menu at Scarlet Kitchen opens with a trio of raw bar options and then goes on with bites, salads, tacos, sandwiches, main dish offerings, and sides. Appetizers and salads hover around the $15 to $20 range, while main dishes are priced from $25 and up. With only four restaurants that I could find in this newish city, I would imagine that Scarlet Kitchen is valued by residents of Rancho Mission Viejo for its diversity and varied offerings on its menu. I was curious if I would also become a new devotee of Scarlet Kitchen. Let's check out the food and see if this was a good pick for Katie's birthday dinner. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIJ_oApwKNoXe8lolbhbFoeFteeJZzSqY0lo50o31h21LNV6_-omp0oR6ORyXKuisr2t2stcNII_YYZ7n1Jh8-KwYokKQ2SngwOY1gsmHHAOCSXil-g6Bo4xu0SHNGk3E95fXdB0jN4Jg4pyN-oNP4-wLOJv_j2VsndMxL0EE0hvvvSkr7cnOQlfru-E/s4032/20230504_184315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIJ_oApwKNoXe8lolbhbFoeFteeJZzSqY0lo50o31h21LNV6_-omp0oR6ORyXKuisr2t2stcNII_YYZ7n1Jh8-KwYokKQ2SngwOY1gsmHHAOCSXil-g6Bo4xu0SHNGk3E95fXdB0jN4Jg4pyN-oNP4-wLOJv_j2VsndMxL0EE0hvvvSkr7cnOQlfru-E/w400-h300/20230504_184315.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSh1epsvJ0c4l0vgLcyBv75xFMz70cMC-5TAD8nAGVOrjuDMyucjz3gGX2O-9_dFHBQBSYdhT1Y9VjdrWc4Jb00MjfqIo7IACyrhpxIwr00ZvpiUH_6qaLsUgY1ovCSm-FJqN-ci9Y1d0E6JK9l2Hnqso3ZmOn7TGxYinuvETTuR4iosBf0QyvhlwFNo/s4032/20230504_184319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSh1epsvJ0c4l0vgLcyBv75xFMz70cMC-5TAD8nAGVOrjuDMyucjz3gGX2O-9_dFHBQBSYdhT1Y9VjdrWc4Jb00MjfqIo7IACyrhpxIwr00ZvpiUH_6qaLsUgY1ovCSm-FJqN-ci9Y1d0E6JK9l2Hnqso3ZmOn7TGxYinuvETTuR4iosBf0QyvhlwFNo/w400-h300/20230504_184319.jpg" width="400" /></a></div><p>Katie's dad is an aficionado of chowder. He orders it almost every time he sees it on a restaurant menu. The one here at Scarlet Kitchen is Marty's Clam Chowder ($10), and it's Chef Marty's concoction. It's a creamy chowder, rich and substantial, topped with real bacon and chives for an added flavor boost. Dennis enjoyed this immensely, calling it one of the better chowders he's had in recent memory. </p><p>The rest of us tried the Maple-Roasted Brussels Sprouts ($10), which is not actually a starter but is listed as a side. We felt like rebels. This was a muted version of what we usually get when ordering Brussels sprouts at other places. These were not drenched in sauce. I would have liked a little more maple, but these allowed the sprouts to be the focal point, which is nice if you are a big sprouts fan. They also added currants and pine nuts for a burst of sweetness and texture. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6JbRzbzVc0oRJujvSbMaVVoYHnOKPGUK5ITDYYjlmzW3w2z17QRKOaV1-0D-FGBcWa-CyukIduIFJ-EXMsatzrOUDIZ5WMwYE-J-8-tTvqK2FhmKt-dsSIr5rLHe9PT8vvChz-_0it1LlzBcT8WTBh_Xal5ygSVBT8J6RNjIXAfwBb6gnFigFKynnrY/s4032/20230504_185741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6JbRzbzVc0oRJujvSbMaVVoYHnOKPGUK5ITDYYjlmzW3w2z17QRKOaV1-0D-FGBcWa-CyukIduIFJ-EXMsatzrOUDIZ5WMwYE-J-8-tTvqK2FhmKt-dsSIr5rLHe9PT8vvChz-_0it1LlzBcT8WTBh_Xal5ygSVBT8J6RNjIXAfwBb6gnFigFKynnrY/w400-h300/20230504_185741.jpg" width="400" /></a></div><div><br /></div>Katie's mom will start us off with the entree portion of our meal, as she selected the Chicken and Corn Rissoto ($33). The pan-fried chicken breast came out tender and juicy and lacked any dry bites that I usually associate with chicken when I order it in restaurants. It came with a corn puree streaked across the plate and topped with some chimichurri sauce topping it. The two sauces kept things interesting when used in alternating forkfuls. The risotto was creamy and studded with roasted corn, while some sauteed spinach, not visible in this picture, was plated directly underneath the rather large chicken breast. An interesting plating of the spinach. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCA1ijtNwHNzsIAva-7rx8_4kPbGywgizh7DZJlF_mdrL77W-xJZIJTvFG4SqUeop21zt8YjIQ0ao-iyf6GM_EPF5LTgUlDvmKfIrQOj9cBMUKVgW4QUck0jBleLRmBU4FBqWYkNMUASO0Bhxf4iopTvoHtY9FDkkE1LlHJem9jaFr8O303WDr9IgIHE/s4032/20230504_185750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCA1ijtNwHNzsIAva-7rx8_4kPbGywgizh7DZJlF_mdrL77W-xJZIJTvFG4SqUeop21zt8YjIQ0ao-iyf6GM_EPF5LTgUlDvmKfIrQOj9cBMUKVgW4QUck0jBleLRmBU4FBqWYkNMUASO0Bhxf4iopTvoHtY9FDkkE1LlHJem9jaFr8O303WDr9IgIHE/w400-h300/20230504_185750.jpg" width="400" /></a></div><p>The birthday girl opted for the Blackened Fish Tacos ($23) for her birthday meal. I did not catch what kind of fish was used in these, but it was grilled and was joined in the tortilla by some sliced avocado, tomatoes, slaw, and a cilantro sauce. Katie felt these were very clean-tasting tacos. They did not rely on anything other than the blackened fish to do the heavy lifting flavorwise. The fish was plentiful, but she'd try something else on her next visit to Scarlet Kitchen. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQpG7QDXfJHwP5c_P1H73UUmlk05fav_wf-7TkBSESPnousfrpZL3ztO-D0KH6WhI9p80diuBV_GqZ-fxXtWo2WAkAE1TJ0WFipNJVPAAxEqCPH6sUufupJAnXtWJasfpQvhY0LQlzPGR_bOAFQ02vI2VOZ8ki0MYP4YOBUz19CXrnIM9T3SevtdHhMs/s4032/20230504_185821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQpG7QDXfJHwP5c_P1H73UUmlk05fav_wf-7TkBSESPnousfrpZL3ztO-D0KH6WhI9p80diuBV_GqZ-fxXtWo2WAkAE1TJ0WFipNJVPAAxEqCPH6sUufupJAnXtWJasfpQvhY0LQlzPGR_bOAFQ02vI2VOZ8ki0MYP4YOBUz19CXrnIM9T3SevtdHhMs/w400-h300/20230504_185821.jpg" width="400" /></a></div><p>It must have been seafood night because Dennis continued the trend when he got the Fish and Chips ($25). This came with three beer-battered pieces of cod and tarter sauce and scarlet sauce, which resembled the sauce from Raising Cane's but less peppery. The batter on the fish was crispy, and the fish underneath was flaky and tender. Again, I liked that they offered two dipping options, which helped keep this interesting. The french fries were nicely done as well. Hand-cut, fried to perfection, and seasoned simply with salt. It is a nicely done fish and chips. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgaN6mayJrXCeEtCSq6JEH94uuMQWYBoUeVQu5nEWgHYY7L8N8sfmcSfm0XgjhmB8iJsaACLJr702wnh0hn39R3pQ2sNt7nRvFzXsYvtdvSZUb6UYdqgZNkkVCkPGYPUPhW5wj_8OEPXCxW-xUzO5Ww_x2GIGMZkVyDfgH5k7qmrJ7jLrLMIUpKuLmh4/s4032/20230504_185830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgaN6mayJrXCeEtCSq6JEH94uuMQWYBoUeVQu5nEWgHYY7L8N8sfmcSfm0XgjhmB8iJsaACLJr702wnh0hn39R3pQ2sNt7nRvFzXsYvtdvSZUb6UYdqgZNkkVCkPGYPUPhW5wj_8OEPXCxW-xUzO5Ww_x2GIGMZkVyDfgH5k7qmrJ7jLrLMIUpKuLmh4/w400-h300/20230504_185830.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dKk115vdZeHn7LNtOupLyetIsd3sv2lk1yRGYIiXOBCd4-nGtyV1aN0M5GSkXNTwnW6NDS84nhmENEiMT5WFb04lEyVENhHqZhGaJ3RmVep-M9qq_SX4F1Xq6GJWx44BS8vb0dxgZsQfAJnArGr6AP5YGGTwKSnBmkvAq7q8UBbpR1A3fqnhOc-Eu3A/s4032/20230504_185826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dKk115vdZeHn7LNtOupLyetIsd3sv2lk1yRGYIiXOBCd4-nGtyV1aN0M5GSkXNTwnW6NDS84nhmENEiMT5WFb04lEyVENhHqZhGaJ3RmVep-M9qq_SX4F1Xq6GJWx44BS8vb0dxgZsQfAJnArGr6AP5YGGTwKSnBmkvAq7q8UBbpR1A3fqnhOc-Eu3A/w400-h300/20230504_185826.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCZor5CmGeaDcEzOSK7FDg7pySv2fL9fQBNq233xOftM2xhlQJLXtRE-R-j7C4C8U0Cvc8e9_grz9noyRsFs32L7FpdVenukKInBu2LQhxmRzuCOgoP5WAmAEHj94NJ-hL_g3k-yDb5A28ew4n-hsPIUT3JVt8LMYSXUJkdO20-LNWaVzLLF17lLBIsE/s4032/20230504_185834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCZor5CmGeaDcEzOSK7FDg7pySv2fL9fQBNq233xOftM2xhlQJLXtRE-R-j7C4C8U0Cvc8e9_grz9noyRsFs32L7FpdVenukKInBu2LQhxmRzuCOgoP5WAmAEHj94NJ-hL_g3k-yDb5A28ew4n-hsPIUT3JVt8LMYSXUJkdO20-LNWaVzLLF17lLBIsE/w400-h300/20230504_185834.jpg" width="400" /></a></div><p>I walked into Scarlet Kitchen, knowing precisely what I'd be having this evening. It's not uncommon since I study menus online before eating anywhere, but every once in a while, I do waver. I stuck to my guns and ordered the Scarlet Burger ($23 plus $2 for adding avocado). This burger utilizes grass-fed beef and is joined between the brioche bun with Irish white cheddar cheese, maple bacon onion jam, and garlic aioli. The burger was good, but did not blow me away. The beef was very clean tasting, but the inside condiments fell flat. Bacon onion jam never really meets my expectations, and the garlic aioli could have been applied with a heavier hand to make this pop. I did like the inclusion of the white cheddar, which melted wonderfully over the patty. This came with rustic fries, which were thicker and not as good as the fries with the fish and chips. I did enjoy my fries better with the scarlet sauce, but I still found myself sneaking most of the fries from the fish and chip plate. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqVXDITwwy0sfYIWSxMG3cQeWf1BPrjfqaJ1d-Xgul9YSU7NWJYJ2X0yszkzcjNxvpYVgZNranv5IvUscCD8LcvN5CBzbe4a4NxoVLK60PyYM5dEZcCLvP9QOB4TAbI7Jz8W3GSKFer5LVU27S-BFxTZYhJoh4t5OUudcoeP1X3OGpeChDJ0cmuoBs-E/s4032/20230504_193518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqVXDITwwy0sfYIWSxMG3cQeWf1BPrjfqaJ1d-Xgul9YSU7NWJYJ2X0yszkzcjNxvpYVgZNranv5IvUscCD8LcvN5CBzbe4a4NxoVLK60PyYM5dEZcCLvP9QOB4TAbI7Jz8W3GSKFer5LVU27S-BFxTZYhJoh4t5OUudcoeP1X3OGpeChDJ0cmuoBs-E/w400-h300/20230504_193518.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgdAacD_tbcDpKWNirw3gCVtzIm-FR0ZYr51Qrzsk_w18OUbC4OKip2dvf6GTCdd4IM3QoPiyHzzmPAwa17BlGzcCBJsqxeVPciFjKu_GiUCCVB9TiBQI3o5QALgCD19GZch8is4ffkuNTXd33EXiFMmkIwmjUj-_yjOhnEhuOHdjDpwC-Pj712OnahM/s4032/20230504_193530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgdAacD_tbcDpKWNirw3gCVtzIm-FR0ZYr51Qrzsk_w18OUbC4OKip2dvf6GTCdd4IM3QoPiyHzzmPAwa17BlGzcCBJsqxeVPciFjKu_GiUCCVB9TiBQI3o5QALgCD19GZch8is4ffkuNTXd33EXiFMmkIwmjUj-_yjOhnEhuOHdjDpwC-Pj712OnahM/w400-h300/20230504_193530.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMIECoELdlGItHqV4QiWraNvkC_F2FeoptqFAv35XlCCXSB-gQhEzZ3AbPGljW7H6mFiWPrj8kxO1MEwsAkVjZzvK0sdnRt2AGbZRkkKfKn6IkefPVOUUmHevuFmOCcNR1044Faf5PS2auUJQD-dUPDAsrB1tkVqYjsYVu5xKhQLcl42e8ipUzmjAy40/s4032/20230504_193548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMIECoELdlGItHqV4QiWraNvkC_F2FeoptqFAv35XlCCXSB-gQhEzZ3AbPGljW7H6mFiWPrj8kxO1MEwsAkVjZzvK0sdnRt2AGbZRkkKfKn6IkefPVOUUmHevuFmOCcNR1044Faf5PS2auUJQD-dUPDAsrB1tkVqYjsYVu5xKhQLcl42e8ipUzmjAy40/w400-h300/20230504_193548.jpg" width="400" /></a></div><div><br /></div>Dessert is a must when celebrating a birthday, so we went big with a trio of sweet treats. The Classic Creme Brule ($15) was exactly as it sounds: very straightforward. A crystallized crust topped it, revealing a creamy custard base when broken. This was not as sweet as others, but we all enjoyed it. The Strawberry Cheesecake ($14) was the same. It was a traditional cheesecake that did not overwhelm you with sugar. I'm not the biggest fan of cheesecake, but everyone else enjoyed this. Much more to my thing was the free birthday sundae they gave Katie. Vanilla ice cream with hot fudge, whipped cream, and a cherry. I ate most of this while they were eating the other two desserts. <br /><p>Scarlet Lounge made an excellent first impression on us. I enjoyed that they had a wide array of choices to pick from. Even with this wide variety, Scarlet Kitchen is a restaurant you'd visit only occasionally. This is the place I'd envision more for date nights, girl's night out, and, like us, birthdays and other special occasions. The food was on point, and as this area grows, Scarlet Kitchen will become a favorite of all the people who are moving into this area. </p><p>Out of five dice (because in the board game Clue, Miss Scarlet is the first person to roll the dice to get the game started), five being best to zero being best, Scarlet Kitchen and Lounge gets 3 solid dice. </p><p>For more information about Scarlet Kitchen, head to their website by clicking here: <a href="https://scarletkl.com/">https://scarletkl.com/</a> </p></div>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com0tag:blogger.com,1999:blog-773844626863446576.post-537155483995721542023-08-14T17:46:00.002-07:002023-08-14T17:46:44.494-07:00Celebrating Restaurant Review Number 1000 at Bourbon Steak<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXN6-xAbROELFTS8wdMOC6Q5BW4FeeQzHuxK61lSE6-5CTPBDPwtiBzB4m7o0RjxLoYM53EXjRpv0szxwgopdYnd0MgGNnz2npTxMtiY1UwmEgWFAbBqDjpHZroH3rKvhHOMluD2BASnQRg4AfiwfKTmwCoPVcmkPXUr2VrvwDv2ZU9PAzMtGT39Rxx0/s4032/20230603_223156.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXN6-xAbROELFTS8wdMOC6Q5BW4FeeQzHuxK61lSE6-5CTPBDPwtiBzB4m7o0RjxLoYM53EXjRpv0szxwgopdYnd0MgGNnz2npTxMtiY1UwmEgWFAbBqDjpHZroH3rKvhHOMluD2BASnQRg4AfiwfKTmwCoPVcmkPXUr2VrvwDv2ZU9PAzMtGT39Rxx0/s320/20230603_223156.jpg" width="320" /></a></div><br /><p></p><p style="text-align: center;">Bourbon Steak</p><p style="text-align: center;">1 Monarch Beach Resort North</p><p style="text-align: center;">Dana Point, CA 92629</p><p><br /></p><p>As my restaurant reviews began piling up, especially in the early days of this blog, I started to think about where I'd like to review for my 1,000th different restaurant. I wanted to pick a place that was fitting for such a milestone. I wanted it to be something other than the latest hot chicken spot or a run-of-the-mill chain restaurant. Even though there are no guarantees, I wanted a place that I believed would be memorable and one of the better restaurant experiences in Orange County. Around a year ago, I decided my 1,000th restaurant would be Bourbon Steak. </p><p>Bourbon Steak is located inside the Waldorf Astoria Resort in Dana Point. It's been open for five years and comes to us from celebrity chef and restauranteur Michael Mina. His website lists 14 restaurant concepts spread across the US and one international location in Dubai. This is one of seven Bourbon Steak restaurants operating today. Bourbon Steak is Chef Mina's riff on a traditional steakhouse. He strives to elevate his steak and seafood offerings to a new level with his technique and creative flair. </p><p>We arrived at the Waldorf Astoria at 8pm on the Saturday of my birthday week. We usually do not eat so late, but this was one of the few time slots available when I made my online reservation. Parking is valet, and the Bourbon Steak entrance is to the left as you pass by the front desk in the lobby. If you were familiar with Stonehill Tavern when this resort was St. Regis, that's where you head for Bourbon Steak. </p><p>Bourbon Steak's dining room is much brighter than other high-end steak restaurants in OC. The lighter wood walls blend nicely with the tan booths and chairs, and even though we were seated as the sun dipped into the sea, the natural light streaming in through the numerous windows added to the brilliance of the space. We sat at a booth towards the back of the restaurant, just adjacent to the patio overlooking the pool area, golf course, and the magnificent Pacific Ocean. </p><p>Every Bourbon Steak has a different menu based on their locale and because they are chef-driven. The menu at this location is led off with shellfish platters and a caviar selection. There are then five appetizers and salads to select from. Entrees include Angus and Wagyu steak options, seafood, and four highlighted entrees shown prominently in the menu's center. Eight signature sides close out the menu. Prices for appetizers and salads range between $21 to $45. Entrees, of course, only come ala carte and will set you back anywhere between $41 to $294 for the 50-ounce Wagyu tomahawk. A little rich for my blood, but let's see if Bourbon Steak was an excellent pick for restaurant review 1000. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgIt3fs7OlY04wrN2JA7xgMzQ6wr2RIUttLwij_lvmCWqScOhZivmwUgYK004E3U_CiHzCl5XBjbF0eEQ6xl_o4clHXLENLycSQOCgTozeZN2piHQUh5Sgze4-x4_MwjFtElYOrrtm6HTDQm6shWG4kGrOxgmsC_YkbUDEIVrSY9s1cJ0CjuOrHKhfCw/s4032/20230603_201559.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgIt3fs7OlY04wrN2JA7xgMzQ6wr2RIUttLwij_lvmCWqScOhZivmwUgYK004E3U_CiHzCl5XBjbF0eEQ6xl_o4clHXLENLycSQOCgTozeZN2piHQUh5Sgze4-x4_MwjFtElYOrrtm6HTDQm6shWG4kGrOxgmsC_YkbUDEIVrSY9s1cJ0CjuOrHKhfCw/w400-h300/20230603_201559.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT4eODC_HHlbWAT48PqWG5c6W7l6IauiROUbyvoVEYgV9vFRkmq41EpJow-TIKGQVzrmOfH8RIfrQc7n3UZJ7I-CKwCrNqzrPLveGotXoBU3J9dnwPFzcKl_vZzvpb84OKrP0_AqxL0-Rthz02NzD8sfkxp6sdVMi-fQLMRCWuV2DjaK_iwHthPqL98k/s4032/20230603_201842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT4eODC_HHlbWAT48PqWG5c6W7l6IauiROUbyvoVEYgV9vFRkmq41EpJow-TIKGQVzrmOfH8RIfrQc7n3UZJ7I-CKwCrNqzrPLveGotXoBU3J9dnwPFzcKl_vZzvpb84OKrP0_AqxL0-Rthz02NzD8sfkxp6sdVMi-fQLMRCWuV2DjaK_iwHthPqL98k/w400-h300/20230603_201842.jpg" width="400" /></a></div><p>When eating at Bourbon Steak, you will be presented with some extras throughout your meal. Amuse Bouche and the much-raved Duck Fat Fries. The amuse-bouche offered this evening was a mushroom truffle soup, which was rich and flavorful, and a foreshadowing of what we had in store for us later in the evening. The duck fat fries are brought to every table right after your order. They come out hot and crispy and are all explicitly seasoned to correspond with the sauce in front of them. The dipping sauces included a green goddess with tajin, a parmesan truffle aioli, my favorite, and rosemary thyme ketchup. I was astonished to see that the couple next to us had barely touched their fries, and I fought back the urge to ask them for theirs until they were taken away by their server. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH_rwv9sjfeiMK9sAkK484J-z1SE_MoPs5_yver5laZW2gGQc0-g0dKa6oRxwWSetLjBAB8Dj8dRWRVQucdRd5sGcCq9Yw2E3phYmP4ko8XZxX-J5DZjJ20-CBWNkOMGnvd8-SwxQuCD5B50jr9BDKc8sDt_5SIr6NmP2YJv9IgBkbfQ1P66Q-4D2RHg/s4032/20230603_204014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH_rwv9sjfeiMK9sAkK484J-z1SE_MoPs5_yver5laZW2gGQc0-g0dKa6oRxwWSetLjBAB8Dj8dRWRVQucdRd5sGcCq9Yw2E3phYmP4ko8XZxX-J5DZjJ20-CBWNkOMGnvd8-SwxQuCD5B50jr9BDKc8sDt_5SIr6NmP2YJv9IgBkbfQ1P66Q-4D2RHg/w400-h300/20230603_204014.jpg" width="400" /></a></div><p>We went without any appetizers and dove straight into the salad portion of our meal. Katie selected the Baby Artichoke Hearts ($21). This mini tower was full of flavor, with the artichokes complimented with creamy avocado, puffed quinoa, Marcona almonds, and a subtle red wine vinaigrette. This was delicate but still packed a punch. I loved how the other ingredients played nicely with the artichokes but did not overpower them. Katie called this one of the best salads she has ever had. Very high praise. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6YoUpJSzJWy6Dc7SL47j1HBmcrU1pnKPZ3KFlDGehMAtcUn5LLmZgoGKkLGK0NY2sECRoJmAU-ovHrrZAygWskKnyhZrGqRpwxSJtqLwNb4JDo08URCU-T2ZOP-ab0kmLWdynaF01Ept-D1zRrJxJYQG2VfAj9g2Lf6A142PdhOTkvZ_xalcateUNuE/s4032/20230603_204039.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6YoUpJSzJWy6Dc7SL47j1HBmcrU1pnKPZ3KFlDGehMAtcUn5LLmZgoGKkLGK0NY2sECRoJmAU-ovHrrZAygWskKnyhZrGqRpwxSJtqLwNb4JDo08URCU-T2ZOP-ab0kmLWdynaF01Ept-D1zRrJxJYQG2VfAj9g2Lf6A142PdhOTkvZ_xalcateUNuE/w400-h300/20230603_204039.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJq4n8QI_26F4LgTAgvvtL6bGCV_BzSx03cPdgAIotygHoCt4QYEB5MOL_jUXt2_3rqurcwlttjwZxkAJQUYI4WxIUsuocHb6xsDS74FAR7GxrJ8Z4ZN-eVDtn-lt1DigNfnMz8fjNr9aXnKJtgf8ufjugSsbvfHn7pANTu98w2-pfCiHcX2l59MPEPjw/s4032/20230603_204034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJq4n8QI_26F4LgTAgvvtL6bGCV_BzSx03cPdgAIotygHoCt4QYEB5MOL_jUXt2_3rqurcwlttjwZxkAJQUYI4WxIUsuocHb6xsDS74FAR7GxrJ8Z4ZN-eVDtn-lt1DigNfnMz8fjNr9aXnKJtgf8ufjugSsbvfHn7pANTu98w2-pfCiHcX2l59MPEPjw/w400-h300/20230603_204034.jpg" width="400" /></a></div><p>While reviewing restaurants on this blog, I've eaten my fair share of Caesar Salad ($21), so it was appropriate to have at least one more, as this was our 1000th restaurant. This upscale Caesar utilized baby gem lettuce, a garlic streusel, and plenty of parmesan reggiano sprinkled on top. The muted dressing was evenly distributed on each piece of lettuce like it was applied leaf by leaf. The garlic streusel added a nice flavor boost, but I did miss the absence of croutons, which would have added a bit more texture to this salad. </p><p>Another treat from the kitchen was the Roll served with our salads. It was pillowy soft, and filled with rich truffle butter that I ate way too quickly. The top was salted just enough to not become a distraction. I should have asked for another one, but I had a big meal coming up. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT8fITtITGQf8-Yw00i-0J1SiNbcuK7Nv0P0DH0TU4GHyevTp2FR4xslnyE7xeivQ-T8dGiPDZ955lZPge8jZpTtasbFGSj2aP1se76ByS_6MFSSE9N9S6oDLOgK0rZlubCUUlMh4qsRRTsJTrG_TaHEoCf5JPSmNaRJ-5aGC7dy58dQYlZb4QTLahVU/s4032/20230603_210500.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJT8fITtITGQf8-Yw00i-0J1SiNbcuK7Nv0P0DH0TU4GHyevTp2FR4xslnyE7xeivQ-T8dGiPDZ955lZPge8jZpTtasbFGSj2aP1se76ByS_6MFSSE9N9S6oDLOgK0rZlubCUUlMh4qsRRTsJTrG_TaHEoCf5JPSmNaRJ-5aGC7dy58dQYlZb4QTLahVU/w400-h300/20230603_210500.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXLyyjNhhDzTwO79MoTyfBPiSGxTkQ4xHuCtwNsS8vTclyh8Zw1gQQI4bu97PVUDzeRJaQCHsHIaFPXpPKrkzEjd_atJoVcN5-WKAHfCBnseL8Ob2EcH3uTiOZeCIfUTfWkcS-00gGI6hJXxvK2StWaU2X3cMcMyJS1z-EWfgQq_ALbxusjma_hYG8_k/s4032/20230603_210526.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGXLyyjNhhDzTwO79MoTyfBPiSGxTkQ4xHuCtwNsS8vTclyh8Zw1gQQI4bu97PVUDzeRJaQCHsHIaFPXpPKrkzEjd_atJoVcN5-WKAHfCBnseL8Ob2EcH3uTiOZeCIfUTfWkcS-00gGI6hJXxvK2StWaU2X3cMcMyJS1z-EWfgQq_ALbxusjma_hYG8_k/w400-h300/20230603_210526.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHuZznfyjKrMAuwLsRQQkw9vS1PajnMKDXgJUDfx3tYnpjJcH2173jwJkkwC5vCPZvwAttqjna63aKhxBYRBfzNHj6if42BothLC5T4l2f4DPAKJdqmE0BMCXi4sNuf5KA3W1bZJxlQNycPs3ZVwRMfuz8voBE0iSEsjuDP5cE3GkZOufnEhfVvKwNhA/s4032/20230603_210728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHuZznfyjKrMAuwLsRQQkw9vS1PajnMKDXgJUDfx3tYnpjJcH2173jwJkkwC5vCPZvwAttqjna63aKhxBYRBfzNHj6if42BothLC5T4l2f4DPAKJdqmE0BMCXi4sNuf5KA3W1bZJxlQNycPs3ZVwRMfuz8voBE0iSEsjuDP5cE3GkZOufnEhfVvKwNhA/w400-h300/20230603_210728.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyhWmAbgCyDdUQGZYHy5EswAnDLoLUaWKrGPZiVdvWLyCLUduZCWFjyH2YSe5-_OJMRHoaizP6FAW3v-1NNgjeSkFQBsMLP4NSXmhe9QrPp_kH2BaIvrD2VfhUxsM31P341FxcA7OEsBP_OVwdFsyYMWhvpNC7ckc6yDeHwZZ_M1ovF1k1qoUHCqqD9w/s4032/20230603_210732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyhWmAbgCyDdUQGZYHy5EswAnDLoLUaWKrGPZiVdvWLyCLUduZCWFjyH2YSe5-_OJMRHoaizP6FAW3v-1NNgjeSkFQBsMLP4NSXmhe9QrPp_kH2BaIvrD2VfhUxsM31P341FxcA7OEsBP_OVwdFsyYMWhvpNC7ckc6yDeHwZZ_M1ovF1k1qoUHCqqD9w/w400-h300/20230603_210732.jpg" width="400" /></a></div><p>It pained me to not get a steak here, but we were celebrating, so I decided to treat myself to this Lobster Pot Pie ($140). This Michael Mina signature item was finished tableside with a staff member removing the top part of the buttery crust and placing it on the plate. He then completed the brandied lobster sauce and mixed it with the seasonal vegetables before expertly separating the lobster meat from the shell. It was quite the performance. </p><p>The lobster was one and a half pounds and was very tender. The sauce was unusual, as it was less rich than the drawn butter that has become commonplace when eating this crustacean. The seasonal vegetables on this evening resembled more of a crab boil than what you'd consider for a pot pie. I spied large chunks of red potatoes, celery, pearl onions, and some sliced carrots instead of the more traditional peas and smaller cuts of carrots and onions. Placing the top crust on the bottom helped let the lobster shine even brighter. A rich meal, but one that was very well balanced. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWxameowXnFiVUcodkO2B0J2CSdueAoj48PFAVEYc5rWMwb7FkPzrjiTtEBgSoo0CjcYGEJ3IPsVim1efBzkf4fnMb0lz15sWorjzX5Jovw2o4Jd62govF7Cr9Jgm-3Jzyf63nI-GmVpEzZWmHcD9OqJndnM7TPWHI9GAEhdFFkE0DFW-cqZlxtol4lY/s4032/20230603_210540.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWxameowXnFiVUcodkO2B0J2CSdueAoj48PFAVEYc5rWMwb7FkPzrjiTtEBgSoo0CjcYGEJ3IPsVim1efBzkf4fnMb0lz15sWorjzX5Jovw2o4Jd62govF7Cr9Jgm-3Jzyf63nI-GmVpEzZWmHcD9OqJndnM7TPWHI9GAEhdFFkE0DFW-cqZlxtol4lY/w400-h300/20230603_210540.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgYMrvZYl8xlQu9YDpP1h9m9bfDT355DgrLDOQ7Edj5KWgBdUX_xkTTTx-S6pT1v87rHtJJM6xUwkuw-AZHwwuYSpNXiXisNoVWqGC73VQEjtMyo_-j69mn3bNJuZf8XsSjy8eiqZwE1DAmk2BvsBfPbuc0fEPywQcajALg3QWFQ9Vutw5qCgnaibrMs/s4032/20230603_210625.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgYMrvZYl8xlQu9YDpP1h9m9bfDT355DgrLDOQ7Edj5KWgBdUX_xkTTTx-S6pT1v87rHtJJM6xUwkuw-AZHwwuYSpNXiXisNoVWqGC73VQEjtMyo_-j69mn3bNJuZf8XsSjy8eiqZwE1DAmk2BvsBfPbuc0fEPywQcajALg3QWFQ9Vutw5qCgnaibrMs/w400-h300/20230603_210625.jpg" width="400" /></a></div><div><br /></div>Katie went the more traditional route at Bourbon Steak when she settled on the 8 Ounce Filet Mignon ($76). Our server did not even bristle when she asked for this medium well, which has happened plenty of times at other steakhouses in OC. It might have been because she also upgraded to the optional Blue Cheese Crumble ($8), but this was delicious, even though the steak was cooked to a medium well. Something that only happens sometimes at other spots. When I asked how she liked her steak, Katie threw out adjectives like delicious, perfectly cooked, and unforgettable. <div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxctLzn8FVJRz1QHtQDEK3Wbr0V_fWK-8P1RTGDDigUQMAF-KifN5WdM1UcivdnBqPSjtmhx7PiGZ5pL-lLUQusdxh4h3IJosApO4athymTvyv8Xr1FCTax1SNz_z0S-KczHygLarNNoOJgh2sZN7MsseQZVX4VMReiow16hQZh8w4TGY0mOYPCmjKbI/s4032/20230603_210613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxctLzn8FVJRz1QHtQDEK3Wbr0V_fWK-8P1RTGDDigUQMAF-KifN5WdM1UcivdnBqPSjtmhx7PiGZ5pL-lLUQusdxh4h3IJosApO4athymTvyv8Xr1FCTax1SNz_z0S-KczHygLarNNoOJgh2sZN7MsseQZVX4VMReiow16hQZh8w4TGY0mOYPCmjKbI/w400-h300/20230603_210613.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyiFL2Peus3sqUTc5Yg8OyxH51WgqzigAUX_0Z-8hGbAwX94WwLm2C6lDOBOUdntaGazpbM2or9er-PKtDYhrubicFeFSA2PcmsJCvDOmKwjHKBtzCR7a2FZECDmYleXPD3UbKBopYQG8KP4-O3aSHPFCUIKLBP3K-3v1XN-bvB_KMeaFX0w6WrrI2QM/s4032/20230603_210603.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyiFL2Peus3sqUTc5Yg8OyxH51WgqzigAUX_0Z-8hGbAwX94WwLm2C6lDOBOUdntaGazpbM2or9er-PKtDYhrubicFeFSA2PcmsJCvDOmKwjHKBtzCR7a2FZECDmYleXPD3UbKBopYQG8KP4-O3aSHPFCUIKLBP3K-3v1XN-bvB_KMeaFX0w6WrrI2QM/w400-h300/20230603_210603.jpg" width="400" /></a></div><p>As is the case at all high-end steak places, sides must be ordered separately. We chose the Brussels Sprouts ($19) and the Black Truffle Mac and Cheese ($19). Both were adequate but did not make me swoon like the lobster mashed potatoes at Capital Grill or Fleming's Potatoes. The Brussels sprouts were crunchy, but more gastrique was needed to liven things up after my initial forkfuls. The truffle mac and cheese was better, but I expected a bit more richness, and while the truffle was present, I had wished for a bit more. A little more cheese would have helped things out here. I might have better luck ordering the baked fingerling potatoes and the mushrooms in a soy glaze. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju13NKa3_gmQe4pBj3NQbtj5LfHZQi0KamW8Fp-aPNm-AvHKZpI71sh5i--JetG0gM82CFuaPHl7BYh9SLKKx5KVKxSeADunTatU5qbEvp2MB1SLFveH9K-DHPZPr-Xqw4qAw_ao04SRifbvGNzXLpScGusILhuJwwc8LCaOcd8bOV2ksFP4BYdcJLbR8/s4032/20230603_215308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju13NKa3_gmQe4pBj3NQbtj5LfHZQi0KamW8Fp-aPNm-AvHKZpI71sh5i--JetG0gM82CFuaPHl7BYh9SLKKx5KVKxSeADunTatU5qbEvp2MB1SLFveH9K-DHPZPr-Xqw4qAw_ao04SRifbvGNzXLpScGusILhuJwwc8LCaOcd8bOV2ksFP4BYdcJLbR8/w400-h300/20230603_215308.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm7amsWpliCKGlA_INAXwxw5IFGam5brLkoBvv5qTKXmF2R0mYqB9NcQtYVFywShC68jd0pdVoowtOJAJWcDoKmplvcpThRPTCQkibhwpD9FJ4cN4cB3SpzxRC0WA06U9At6GOAp58-D9V8-N7qmJd6_9C2FX9R4mnJAXwDmMscNLYvbxfxriVsOa_iQ/s4032/20230603_215327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm7amsWpliCKGlA_INAXwxw5IFGam5brLkoBvv5qTKXmF2R0mYqB9NcQtYVFywShC68jd0pdVoowtOJAJWcDoKmplvcpThRPTCQkibhwpD9FJ4cN4cB3SpzxRC0WA06U9At6GOAp58-D9V8-N7qmJd6_9C2FX9R4mnJAXwDmMscNLYvbxfxriVsOa_iQ/w400-h300/20230603_215327.jpg" width="400" /></a></div><p>The pastry chef at Bourbon Steak is brought to us by Rebekah Eastman, who also worked at the St. Regis Resort and Bottega Angelina. The most mentioned item out of the four on her dessert menu is the Spiced Beignets ($15). This was two desserts in one, as you get four beignets and a small bowl of vanilla creme brulee. The beignets were light and fluffy and dusted with plenty of powdered sugar. A more grown-up version of the ones at Disneyland. The creme brulee was good but could have been a tinge sweeter for my tastes. I also received a special birthday dessert, bagged caramel corn, and a piece of salted dark chocolate for each of us. A lovely touch. </p><p>Our visit to Bourbon Steak was like being on vacation for the three hours that we were here. Our every whim was catered to, service was first-rate, and the food was delicious. I must mention our fantastic server Jaci, who kept things moving without making us feel rushed. Lyle, the captain of the restaurant, was quite the character and is definitely someone that made sure our visit was as memorable as he was. The food at Bourbon Steak is just as good as what you get at the big chain steakhouses but might be even better due to the techniques they use in the kitchen. Bourbon Steak is the ultimate special occasion restaurant and was the perfect spot for our 1,000th restaurant review. Here's to the next 1,000. </p><p>Out of five pillows (because the world's most expensive bottle of bourbon is Old Rip Van Winkle 25 Year Old, which now sells for $50,000 or more, and it's named after a character in a story that sleeps for 20 years, and if you are going to sleep for that long you better have a good pillow), five being best to zero being worst, Bourbon Steak gets 4.5 pillows. </p><p>For more information about Bourbon Steak, head to their website by clicking here: <a href="https://www.michaelmina.net/restaurants/bourbon-steak/orange-county/">https://www.michaelmina.net/restaurants/bourbon-steak/orange-county/</a> </p></div>OCEaterhttp://www.blogger.com/profile/11147730640903771229noreply@blogger.com4