Turning a New Page at Chapter One

Chapter One: the modern local

227 N. Broadway

Santa Ana, CA 92701

I have recently connected with my second cousin after nearly twenty years. He is a great guy. He likes to partake in some alcoholic beverages, he likes some great movies and music, he also likes to eat at some places that I have been wanting to try for ages. Hip, cool places that I read about in the OC Weekly, and have yet to try. When we texted each other setting up our long awaited meeting, he suggested meeting at Chapter One: the modern local. Needless to say I was very excited with his suggestion.

We arrived at Chapter One at 6:30 on a Friday night. We did not have a reservation, but were sat immediately. The decor of this restaurant felt more like a den or bookstore. That supposedly is not by coincidence. Chapter One is paying homage to the fact that their present location used to be home to a bookstore for many years. A very nice touch remembering the past.

Chapter One is the brainchild of former partner of Haven Gastropub, Jeff Hall. As you may recall, (or probably not, since it was a long time ago), I was not too big of a fan of Haven. I thought they might be trying to hard with their tobacco ice cream and blue cheese and apple tart. I admit that since that time, my tastes may have evolved a bit more. I am planning on returning to Haven in the near future for a revisit, but for now we we turn our attention to Jeff's current venture, Chapter One.

The culinary cocktail list at Chapter One is quite the assortment of mixed drinks. To be honest I was a little intimidated by the list. A lot of these concoctions are new to me, and I have been drinking for twenty plus years. I felt a little out of touch, so I asked our helpful waitress to bring me the most popular, so she brought out the Moscow Mule. This drink features a house made ginger beer, Russian vodka, and a lime, in a copper cup. This was a great choice. Very refreshing, with a mild taste. You could get a little taste of the ginger after every sip. The copper cup kept the drink very cold throughout it's stay at our table. There must be quite a problem of thievery with these cups, because the menu asks for an ID or $25 deposit for the cup. We must have looked honest, because our waitress did not ask for either from us. Guess we fooled her, just kidding.

We made it to the Modern Local a half hour before happy hour ended, so we quickly ordered two tapas from the menu. The first of which was the Tempura Frog Legs above. I admit I ordered this mainly for the shock value. They were heavily battered, and served with a lemon grass oyster sauce, radish sprouts, and julienned ginger. I likened this to a greasy chicken drumstick. Not a bad flavor, but nothing that I would probably order again. Plenty of meat on these though.

Katie went with a safer pick off of the happy hour menu, The Min Mac and Cheese. The mac and cheese here is made with white cheddar and Fontina cheeses, a smoky bacon and caramelized onion relish, toasted panko, and truffle oil. She felt this was a rich and creamy mac and cheese. She was very fond of this, but was happy she had a smaller version of this, because it was very rich.

On to the entrees, and first up is Daryl's dinner, the Skirt Steak Chimichurri. He really wanted this steak well done, but they would not do it that way. Are you sure we are related? Well done? Anyways, they compromised and got this medium well. Some pieces of this were more on the medium side, and I was lucky enough to have gotten some of those pieces. I liked the flavor of this meat. The steak was marinated in an apple chimichurri sauce. Very nice subtle flavor, which still let the natural flavor of the meat shine through. This steak was served with red pepper yucca fries. I am not really a big fan of yucca fries, but Daryl finished most of these off.

Katie's dinner may look like a pizza, but this was the House Flatbread. At the Modern Local they include grilled chicken, spinach, caramelized onions, blue cheese beciamel, arugula, and an interesting bacon infused powder on their flatbread. Katie liked all of the ingredients on top of this flatbread, calling everything, "well balanced and fresh".  She was not as excited about the bacon infused powder. This did not pack the bacon punch it promised, and begged the question to be asked, "Why not just use real bacon?" Not sure of the answer to this, but Katie ended up liking this anyways.

I am not sure if you have heard, but starting on July 1st, Foie Gras will be banned in California. So a lot of restaurants are making the goose or duck liver a featured item on their menus for the next few months. At Chapter One they had a special burger this night, the Foie Gras Burger. This burger was great, and it disappeared quickly. The foie gras was very rich and complimented the burger patty wonderfully. The caramelized onions and brioche bun rounded this burger out perfectly. I would not hesitate ordering this again. I had higher hopes for the duck fat fries, but they were just okay. The house made ketchup was more of a marinara instead the red tomato ketchup we are used to.

After the entrees we went with three very unique desserts, including this one, the Milk and Cereal. This tasted exactly like it sounds. Vanilla panna cotta is layered on the bottom of the bowl, along with kataifi, Cinnamon Toast Crunch ice cream, and fresh berries. Very light dessert with a mild flavor. The ice cream really had the Cinnamon Toast Crunch flavor nailed down. The berries were fresh, the panna cotta was ice cold, and the kataifi added a great cereal texture. Katie really enjoyed this.

Daryl's dessert was another kind of interesting take on Elvis's favorite flavor combination, the PB and B. Here peanut butter ice cream was topped with maple bourbon caviar, then placed alongside a bruleed banana, topped with candied bacon, and a drizzle of chocolate oil on the plate. As odd as all of this sounds it actually went well together, and created good flavor combinations. This is another dessert that was not very heavy, like a lot of other desserts tend to be. This kind of dessert will not replace a big old slice of cake or an ice cream sundae for my tastes, but it was nice for a change.

My dessert was probably the biggest disappointment of the night for me here. Not really even a dessert, it is listed on the bar menu. This was a version of a beer float made with Banana Bread Beer. This whole thing was just odd to me. I was not a fan of the banana beer, and the peanut butter ice cream really got lost here. I should have stuck with one of their other desserts.

Chapter One was a hip dining experience that I was not so sure I would like, but ended up enjoying. It is really not the kind of place that is for everyone though. I can see how some people may think this place is trying too hard to be artsy with their food pairings and flavors. They do seem to care about the quality of their foods, and the customers taste experience. Prices were not as crazy as I had expected. Most dinners will set you back about $20. Their happy hour is a great way to go here. They have drink specials, and on some appetizers they offer almost fifty percent off of the regular prices. Happy hour is weekdays 3 to 7. Our service was really good. Our waitress was very bubbly, and was very patient with us. The menu does change here four times a year, so be prepared for one of your favorite items not being available for sure. Glad we met my cousin at Chapter One, and glad he has such good taste in food.

Out of five encyclopedias, (because on the bookshelf right by our seats, there were a few World Book Encyclopedias that were identical to the ones my parents had when we were growing up), five being best to zero being worst, Chapter One: the modern local gets 3.5 encyclopedias.

For more information on Chapter One: the modern local, click here: http://chapteronetml.com/

Does Simon Say to Eat at Simply Simon's?

Simple Simon's Bakery and Bistro

3639 Main Street

Riverside, CA 92501

It is not every day that I make it out to Downtown Riverside for lunch. In fact, to be more precise, I have never been to Riverside for lunch. I had to give a deposition for a work situation, so I did a little research about restaurants in the area where I was going to be. I had about three places picked out, and based on time and location I picked Simple Simon's.

Simple Simon's is located right in the heart of downtown, right near the Mission Inn. Lots of shopping and dining options around this area. I got to the restaurant a little after midday, and there were about six people in front of me. Simple Simon's was full of business professionals on their lunch hours. I was a little worried about finding a table, but there were plenty of seats inside, and they also have a patio out their back door.

Ordering is done at a counter. The line moved quicker than I had anticipated. Besides ordering your sandwich, you can also order drinks, salads, and baked goods along your way to the cash register. After I was done paying for my food, it was ready in about two minutes. Let's see how this lunch turned out.

I was not sure what I would be having when I walked in here, and I did not need to look any further down the menu than the first specialty sandwich listed, the Grilled Pastrami and Swiss. The bread was very good here. It was a very sturdy sourdough. Held the contents of the sandwich well, with a mild sourdough flavor. Well made bread. The pastrami was a little under spiced. It could not really stand on its own. It was made better with the spicy mustard served with this. I kind of liked the thicker cut of this pastrami for a change. With my sandwich, I was allowed to pick one side, so it was Potato Salad for me. This salad really had a nice texture to it. Some bites were smooth, while others you could really taste the rough cut of the celery and onions.

Since Simple Simon's is not only a bistro but also a bakery, I had to order one of their Chocolate Chip Cookies. Glad I did. This cookie was very solid. Plenty of chips and baked perfectly. Nice crunch around the outer edge and little chewier in the middle. I should have gotten a few of these to go, or at least have tried some of their other baked offerings.

Simple Simon's really reminded me of some of the delis I have been to back east. Not saying they are as great as some of the ones we went to in Boston and New York, but they are still pretty good. The style of Simple Simon's is what really reminds me of our back east trips. The dark woods, the high counters, and the bustling employees working hard to get the sandwiches out quick. Parts of the sandwich I had here were really good, but the pastrami was a slight let down. The cookie was excellent though. Prices for all the sandwiches are under $10. Not a crazy price for a solid sandwich, but not much of a bargain either. Be advised that Simple Simon's is only open for breakfast and lunch. They close at 5 on weekdays and are closed all day on Sunday. I would not hesitate to come back and try other sandwiches on their menu the next time I have to give a deposition for work. Hopefully, it will be soon, so I can have another cookie.

Out of five piemen, (because in the nursery rhyme Simple Simon, Simon met a pieman on the way to the fair), five being best to zero being worst, Simple Simon's Bakery and Bistro gets 3 piemen.

For more information about Simple Simon's Bakery and Bistro, visit their website here: https://www.simplesimonsbakerybistro.com/

Blazing On to the Burnt Truck

The Burnt Truck

Food Truck

Irvine, CA 

Fresh off of our first food truck review, we were ready to tackle another right away. Our first food truck review of Soho Taco resulted in a positive experience. On this particular Friday night, in an apartment complex near the Spectrum in Irvine, Soho Taco's partner in crime was the Burnt Truck.

The nice thing about food trucks is they seem to travel in clusters, or as in the case this night, in pairs. Very easy to do reviews of numerous trucks all in one night. I had heard of the Burnt Truck before but did not know their specialty until we got in line and read their menu. It's sliders, but not just your basic, everyday sliders that you can get at any old sports bar. These sliders have a little twist to them.

The Burnt Truck must have quite a following. During our visit, they consistently had many people in line for their gourmet sliders. Their menu was very easy to read from the two video screens near the ordering window. On this night, they offered nine different sliders and specials. We had already eaten at Soho Taco, so we ordered four items to split. This is how it came out for us.

So the Burnt Truck is known for sliders, so of course, the first thing I show you is not a slider. Don't worry. We will get to those in a minute. These are the Sloppy Tots. One of Burnt Truck's staple side items is the tater tot, and this is their unique version of that side item.  The tater tots are topped with Sloppy Joe meat, pepperoncini, and a mellow cheese sauce. This combination really worked well together. It starts with a crispy tater tot and is helped along by the subdued cheese sauce and simple Sloppy Joe mixture. The pepperoncini give this a nice little finishing kick. I liked this side item a little more than Katie.

See, I was not lying about getting to the sliders. The first of our three was the Cheeseburger Slider. This slider was made of Angus beef, American cheese, grilled onions, and avocado spread, and for a little extra something, we added a quail egg for an additional charge. This was my first time having a quail egg, which was good on this slider. Not much different from a regular egg, just smaller. I have been all about sunny-side-up eggs on burgers lately. If you have not had a burger this way, do yourself a favor and try it. The burger patty was seasoned well, but the avocado spread got a little lost for us. It was not very prominent.

This odd-looking slider is the Crispy Pork Belly Slider. As a bacon lover, I order it anytime I see pork belly on a menu. This was delicious. The pork belly is joined with a hoisin sauce and green onions. The hoisin sauce was not as overpowering as others we have had, which is good because it lets the pork be the star of this show. The buns here are also worth mentioning. They are Hawaiian rolls, which were fresh and made everything taste better. I would get this slider again, but I would get my own and not split it with anyone. Sorry, Katie.

This slider made me nostalgic for KFC's Chicken Little. I could eat about ten of those when the Colonel used to sell them. However, this Fried Chicken Slider at Burnt Truck was better than KFC's. They had tender fried chicken with a garlic potato spread and country gravy. Stick to your ribs kind of food. Did not detect a lot of garlic, but the gravy was spot on, with good flavor and thick. It covered everything well.

We really liked everything we got at the Burnt Truck. These guys can definitely cook. The little twists that they sneak into their sliders are greatly appreciated. Katie and I split everything we ate here, but I could have eaten it myself. Like most trucks, their menu does change with what they have on hand, but some items never leave their rotation. Sliders are $2.50 each and $3.00 for the pork belly. Kind of a little on the high side, but way better than that $2.50 burger you can get at your local fast food joint. We can now say we are two for two on hitting the right food trucks.

Out of five Dalmatians, (because if I had a burnt truck, I would want the fireman to come right away, and they might bring their Dalmatian. Okay, I know that is kind of lame, but I could not think of anything else), five being best to zero being worst, the Burnt Truck gets 3 Dalmatians.

For more information about the Burnt Truck, click here: http://www.theburnttruck.com/site/

Finally Getting Into the Food Truck Game

Soho Taco

Gourmet Taco Truck

Santa Ana, CA 92707

This post is a long time coming for a lot of reasons. The most important reason of course is, this is going to be our first food truck review. I know, way to get into the food truck craze a few years too late. Hey, I did not even have a Twitter account until a few months ago. Also, if you see my cell phone, it is an old school flip phone, with no internet, so it was hard for me to follow food trucks. At least these are my reasoning's.

It is fitting that Soho Taco would be our first mobile food truck review, because they have more than their fair share of great press. Our good friend Anita, from Diary of a Mad Hungry Woman has raved about these guys for so long, it really made us want to try them. The great food/novelist at OC Weekly, Gustavo Arellano, dubbed Soho Taco, one of the best restaurants of 2010. With all of this great word of mouth, from impeccable sources, I knew this was going to be a great experience.

Just in case we were still sitting on the fence as to whether we would be coming to Soho Taco, Rico contacted me about coming out to see their operation. It turns out that he reads the blog. So, I felt if he could sit through reading all of my ramblings, then the least I could do is come try his food. So we checked out Twitter, and headed to their location in Irvine.

We arrived to their location, an Irvine apartment complex at about six on a Friday night. I was surprised that there were not tons of people, because I hear sometimes the waits can get very long. We must have been a little early for the dinner rush. After ordering one of everything on the menu, I introduced both Katie and myself to Rico. He could not have been a nicer guy.

Rico showed us around his food truck, like a proud papa would show off his new baby. You can really see the pride that these guys have in their truck and the food they serve. The night we were here they offered five different tacos. With the carne asada, chicken, and chorizo tacos they let you dress the tacos up by adding their salsas, cilantro, pico de gallo, and onions. For an additional charge of fifty cents you can also add a mango salsa, or some guacamole.  The veggie tacos and shrimp come already dressed. Enough talk, I was getting hungry and made it to the table just in time. Here's how it all came out.

Let's start with the taco I was least excited to try, The Veggie Taco. This meat free taco was filled with portabello mushrooms, spinach, bell pepper, and grilled onions with some jack cheese and chipotle sour cream. To tell the truth, I only missed the meat here a little bit. There was a smokey, almost meat component to the veggies here. The cheese was a nice touch, and the tortilla was one of the best we have had. Not going to replace my carnivore craving anytime soon, but a solid alternative for people not into meat.

From time to time they offer some specialty tacos, and this night it just so happened they had a Shrimp Taco. This taco combined marinated shrimp, garlic butter, shredded cabbage, jack cheese, and their signature chipotle sour cream. Not to ruin it for you, but this taco was the best of the bunch. Delicious. All the ingredients went so well together, played well off of each other. The shrimp was fresh and cooked wonderfully.

Now on to the tacos that we dressed ourselves. Starting with the Grilled Chicken Taco. I added chopped red onions and half the taco with their green Jalapeno Salsa and the other half for Katie, with their Roasted Red Tomato Salsa. The jalapeno salsa was really spicy, but did not overpower the chicken. Great pop to this salsa. The chicken was tender and could stand on its own.

Next up was the Carne Asada Taco. We dressed this taco the same way as we did the chicken. The meat was marinated well here. Tacos are funny things. They seem so simple in theory, but one thing goes wrong, or one component is off, and the whole thing goes out of whack. Not the case here. These are well balanced  tacos. The tortillas are definitely worth mentioning. Soft and very well made. Held the contents of the taco and still tasted great. Good scene.

The only miss of the night for us was the Chorzio Taco. This was dressed simply with red onion, a little cilantro and some cheese. The chorizo was a little on the dry side. I moistened it up with some of the very good Mango Salsa. This salsa was not overly sweet like a lot of mango salsas can be. The sweet with the saltiness of the meat really had a nice yin and yang thing going, and saved this taco.

Rico was so nice he comped our chips above. They went well with the guacamole that we had bought. The guacamole was very fresh tasting, and spiced just enough. Well worth the fifty cents we paid for this. The chips were thicker than you normally get at Mexican restaurants, which I totally like. Not greasy at all, but you get the feeling that they were made very recently.

It was no surprise to me that the Soho Taco lived up to all the hype. I would have been shocked if it had not. Almost everything we ate here this night was very good. All the tacos are either $2.55 for the basic tacos, (pork, chicken, beef, and veggies), or $3.01 for shrimp, salmon, and lobster. Special note, all of these are not available everyday, so you may have to hit them up a couple times before you get to try the whole menu, but it will not be too much of burden trying Soho Taco every chance you get. The guys behind Soho Taco are even nicer than I imagined. Rico introduced us to Chef Gabe, who seemed like a great, but busy guy in the truck. It might start getting even harder to make it out to the truck because the catering business for Soho Taco is really picking up for these guys. They are in great demand. So when a truck event announces that they are going to be there, make plans to try it. Glad we could make this our first food truck review. The other trucks have a lot to live up to.

Out of five cast iron buildings, (because the Soho district in NYC boasts the greatest collection of cast iron architecture in the world), five being best to zero being worst, Soho Taco gets 3.5 cast iron buildings.

For more information about Soho Taco, and where they will be located, click here: http://www.sohotaco.com/

Making It Just In the Nick of Time!

Nick''s Laguna Beach

440 S. Coast Highway

Laguna Beach, CA 92651

Laguna Beach is one of those cities we do not make it to nearly enough. There is literally a treasure trove of great restaurants in the city. We were going to be meeting our good friends Matt and Mary, but we arrived early for our dinner reservations. So we walked around looking at menus around the downtown area. Walked by Broadway, 230 Forest, and Brussels Bistro, making mental notes as to what I would order at each of these places, and adding them to our list of places we are eventually going to get to. This killed our thirty minutes in no time, so we headed back to where we would be dining this night, Nick's.

We had wanted to eat earlier, but there were no reservations for anything earlier than 7:30, on a Wednesday night. The other restaurants we had walked by looked half empty, so I had a good feeling about Nick's. The place was very loud, and busy as we were brought to our table.

Nick's is owned by the son of Claim Jumper Founder, Craig Nickoloff, hence the name of this restaurant. There are two other locations, (San Clemente and Belmont Shore), as well as a spin-off restaurant, which has a south of the border inspired menu, also in San Clemente. The atmosphere at Nick's is sophisticated, but not stuffy. Waiters are all dressed in black, the restaurant is on the darker side, and wood dominates the hip-looking dining area. At this point, I was famished, but lucky for me the food was brought out soon enough. Let's take a look at it.

The first of our three appetizers was this Fire Roasted Artichoke, which is marinated, broiled, and served with lemon butter. This artichoke was very fresh, and we all detected a hint of peppercorn which helped punch up the flavor factor here. The lemon butter helped in this department as well. The portion size of this does not look too hefty, but we seemed to be going at this for a while.

Next up was our order of Short Rib Sliders. These came with onions and horseradish cream. The bun was very sturdy and held the meat well. Unfortunately, the short rib was not as memorable as the bread. I thought these were just okay. I did enjoy the horseradish sauce, but it also needed a little more oomph behind it.

The last of our trifecta of starters was the unique sounding Asparagus Fries. These stalks of asparagus are breaded with a crispy Parmesan crust and served with a buttermilk ranch sauce. The breading was very easy here. Not too overpowering or greasy. As unusual as this appetizer sounds, it actually worked. The only drawback of this was the ranch dressing. It was a tad on the runny side.

The last time we went out with Matt he had ordered a salad with fruit in it, and I gave him a bunch of grief about it. Matt was not to be deterred, even with my scorn, when he ordered the Citrus Pecan Salad. This colorful salad contained chopped greens, mixed berries, avocado, pecans, mandarin slices, crumbled blue cheese, sliced apples, and raisins, with a citrus vinaigrette. This creation seemed like the cross-breeding experiment of a garden salad and a fruit salad. Matt felt this had plenty of dressing, with a real prominent citrus taste. The produce was fresh here, and the portion size was pretty generous as well.

I have been flip-flopping between Caesar salads and wedge salads recently, and at Nick's, the Baby Wedge won out. This wedge salad consisted of all the basics you would expect on this kind of salad. Bacon, tomatoes, buttermilk blue cheese dressing, and red onion. This salad turned out great. I loved that there was more than enough dressing on this. The big-time flavors here really complimented each other. The one drawback about this salad, and all wedge salads, is that they are all hard to cut. I am sure they would have chopped this for me, but I did not even think about it at the time of ordering. I would definitely get this on my next trip here.

On to the main entrees, and let's start with the ladies selections on this night. Katie had the wildly popular Blackened Halibut Sandwich. Included on this fish sandwich were a house-made tartar sauce, cabbage, tomato, and fried onions all on a brioche bun. Katie really enjoyed this sandwich. The bun and fish were fresh, the cabbage gave this a good texture, and the tarter sauce was well made. With her sandwich she was given an option of one side item, so she selected the Mac and Cheese. She felt this big noodle mac and cheese was spot on, delicious.

Mary is a vegetarian, so the House Made Veggie Burger was right up her alley. This veggie burger was accompanied by avocado, Swiss cheese, fried onions, mixed greens, tomato, and herb mayo all on a wheat bun. Mary felt this burger was, "good-sized and had a texture that was spot on". She was also a fan of the bun here. For her side item, she got the Burnt Brussels Sprouts without the crumbled bacon on top of them. She felt these were great as well.

Matt always enjoys a good steak, so it was no surprise that he went with the Center Cut Filet. This steak was topped with a blue cheese crust, which Matt wishes had been a little better. He did enjoy this steak though, calling it, "good". Matt was much more excited by the side items that came with this steak. Calling the seasonal roasted vegetables, "fantastic", and the brussels sprouts, "the best ones I have ever had". Glowing praise from our friend Matt.

I was not so sure what I would be getting when I got to Nick's, but as soon as I heard the special, I instantly knew that the Sea Bass would be my choice for this evening. This was a very good, and well-seasoned piece of blackened sea bass. The fish was very flaky and had a nice mellow taste. Side items were fair here. The mashed potatoes were smooth but did lack the butteriness I would have liked out of them. The creamed spinach was decent, but I would have liked more creaminess here. Still a decent entree though.

Recently we have been having great luck with desserts. This was definitely the case at Nick's as well, with the Warm Butter Cake. The picture above does not do this dessert justice. The cake was served warm and had a great rich flavor. Very decadent. There was plenty of ice cream with this as well. This is the perfect way to end your meal at Nick's.

We left Nick's feeling completely satisfied with our meals. Everything was pretty good at Nick's. Prices were decent here. Almost all of the items were under the $20 mark. The menu is a little on the small size, but there is enough variety that there will be something for everyone here. The service was excellent on our visit. Everyone we encountered was very down to earth and seemed to enjoy that we had come in. In a city with lots of great restaurants, Nick's is right up there with some of the best.

Out of five artists, (the old nickname of sports teams from Laguna Beach High School, which are now known as the Breakers), five being best to zero being worst, Nick's Laguna Beach gets 3.5 artists.

For more information on Nick's Laguna Beach, click here: http://nicksrestaurants.com/nicks-laguna-beach/

How Does Stacks Stack Up?

Stacks Pancake House

34255 Pacific Coast Highway

Dana Point, CA 92629

My last day of vacation came very quick. I had spent a long week of eating some pretty good food and then writing about it. We wanted to stay close to home to get ready for the week ahead, so we scoured our list of places to try for breakfast in south county. That is when Stacks Pancake House popped out at us.

Stacks is located right next to Chronic Taco on PCH, in Dana Point. They serve burgers, sandwiches, and salads, but their main claim to fame is breakfast. This is a pancake house after all. It even says so on the sign. We have not been here for lunch, but this place was cranking for the Sunday breakfast crowd.

The ordering process at Stacks might need a little tweaking. Ordering is done at the counter, but the restaurant inside is really small and cramped, so if you feel claustrophobic, be advised. We were here at peak breakfast time, so I kind of knew what we were getting into. After ordering and getting our number, we staked out a place on the patio out front and waited for our food to come out. This is how it all transpired.

Starting us off is Katie's selection, the Florentines Scramble. This egg dish contained bacon, onion, spinach, and Swiss cheese, served with two pancakes, and home fried potatoes. According to Katie, the cheese was melted evenly throughout this scramble. The veggies were fresh, and the overall texture of the scramble was good. She felt the potatoes were overcooked though. The pancakes are pretty solid here but are easily overshadowed by another breakfast bread staple that you will see in a moment.

There is a slight Hawaiian tint to the menu at Stacks, and that is nowhere more evident than with their version of the Aloha states famous breakfast dish, the Loco Moco with Portuguese sausage. Two eggs prepared whichever way you would like, I got my sunny side up, served over rice, sausage, and brown gravy. I have only had this dish one other time in my life, at Paul's Coffee Shop in Fountain Valley. At Paul's, they served this with a hamburger patty instead of the sausage. I liked this sausage version much better. The gravy needs to be a little thicker for my taste, but the sunny side egg is the way to go here. Loved the runny yolk mixed with the rice and gravy. The sausage was good as well.

All of this food is just a prelude to this next dish. It has been two weeks since we have been to Stacks, and this is the item I keep thinking about. The Captain Mac French Toast is simply the best French Toast I have ever had. Yes, it is that good! At Stacks they use thick pieces of Hawaiian bread, then coat it in macadamia nuts and crushed up Captain Crunch cereal, then as if that was not enough, they offer coconut maple syrup to pour over it. This is as sweet as it sounds. The nuts cut the sweetness just enough to not cause cavities with each bite. I will definitely be making the trek down to Dana Point to have these again, but they also offer a version made with peanut butter Captain Crunch. I might have a dilemma on my hands!

Man, if I just had to rate this restaurant on the Captain Mac french toast, it would be right up there with some of the best restaurants we have eaten at. I liked the french toast that much. The rest of the meal was good but paled in comparison. Food was all served warm, with no temperature issues. The girls that bring out the food are really hustling trying to keep up with the crowds. The prices were very fair. All breakfast items are under the $9 mark, and the french toast is $7, and I would pay double that. Sorry, a little obsessed. They are only opened until 2pm, seven days a week. Very happy to end my vacation on this happy note.

Out of five bicycles, (because the city of Dana Point hosts the Dana Point Grand Prix race every year, and it passes right in front of this restaurant), five being best to zero being worst, Stacks Pancake House gets 3.5 bicycles.

For more information on Stacks Pancake House, click here: http://stackspancakehouse.com/