tag:blogger.com,1999:blog-53392665894586646472024-03-13T15:58:20.195-07:00Mesa MunchiesThe Coast Report's food review blogUnknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5339266589458664647.post-79011592523138477392011-04-20T13:24:00.000-07:002011-04-20T13:27:14.299-07:00So truely statisfying<i>Originally published in the April 6, 2011 issue of the Coast Report<br />
By Britney Peraza, Staff Writer</i><br />
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With an adjective like true underlined in the name, I had high expectations for the True Food Kitchen and they were more than fulfilled. <br />
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The restaurant focuses on natural ingredients to keep the body healthy without sacrificing taste. The whole menu is based on Andrew Well’s Anti-Inflammatory Diet and Food Pyramid, which is focused on the ingredients needed to sustain a healthy physical and mental life.<br />
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The restaurant’s interior cultivates an eco-friendly look in its high ceilings, wooden and glass decor, green plates and planted grass sectioning off the tables. The relaxed aura adds to the sophistication of the atmosphere.<br />
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I started off with a refreshing red moon soda which was a mix of pink grapefruit, yuzu and agave. The tall glass paired with a slice of grapefruit made the essence of real chic come alive and the smooth taste with a kick of sweetness cleansed my mouth after every bite. <br />
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The soup of the day cleverly titled immunity soup was a delicious mushroom stock base with onions, shittake mushrooms, carrots, blanched broccoli and astragals root. The stock was a little strong but the vegetables added their own oomph to the soup to lighten the taste.<br />
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My main dish of choice was the natural certified angus beef steak tacos. Every second of eating these tacos was an experience in itself mainly because of the tenderness of the steak pieces that were piled high on tiny corn tortillas. <br />
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The steak’s juices and woodsy spice complemented the avocado, sprinkled cotija cheese, and tomatillo salsa laying gracefully a top the meat. Since the three tacos are assembled and prepared like three bite sized street tacos, each bite gives you a taste of every flavor. <br />
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Accompanying the tacos was a bowl of heavenly anasazi beans with a hint of cotija cheese, onions and tomatoes. The kitchen was a true success that left me feeling balanced and satisfied.<br />
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The True Food Kitchen’s prices range from $6 to $12 for appetizers and $7 to $24 for entrees.<br />
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The restaurant is located in Fashion Island at 451 Newport Center Drive in Newport Beach.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-85686788607095744242011-03-15T14:06:00.000-07:002011-04-20T14:53:48.781-07:00Irish beers to help make your St. Patty's Day authentic<i>Originally published in the March 16, 2011 issue of the Coast Report<br />
By Annie Kim, News Editor</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IvfKfKf6Sr8/Ta9G8F1HHAI/AAAAAAAAAEU/gJdJGRXJVyI/s1600/st-pattys-day-beer.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="http://1.bp.blogspot.com/-IvfKfKf6Sr8/Ta9G8F1HHAI/AAAAAAAAAEU/gJdJGRXJVyI/s320/st-pattys-day-beer.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><i>Photo courtesy of Google</i></span></div><br />
A St. Patrick’s Day celebration is never complete without a nice tall glass of cold beer. So for the sake of research and to become fully prepared for the upcoming holiday, four popular Irish beers were put to the test. <br />
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The first beer on the tasting menu was Smithwicks, pronounced “Smitticks.” This Irish ale was first produced by brewer John Smithwick in 1710. <br />
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On first sight the beer is a dark brown color but still somewhat clear with a thick white foamy head. It definitely had a malt taste with noticeable hops. The beer was smooth and it was fun to keep saying “Smitticks” with each sip. <br />
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The second Irish beer was Kilkenny Irish Cream Ale which originated from Ireland’s oldest brewery. This beer was reddish-brown in color and had a creamy taste to it.<br />
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Kilkenny, along with Smithwicks are both brewed by the Guinness brewery company. <br />
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The next beer was Bass and although it is an English ale it was recommended by Aubre Day, the bartender at Skosh Monahan’s because of its popularity in Ireland. This beer was much lighter than the first two ales but seemed to have just as much intensity in flavor. <br />
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The last and final beer on my quest of finding the perfect Irish beer was Harp Lager. This beer is also brewed by Guinness and is said to be made with water from the Cooley Mountains in Dundalk, Ireland.<br />
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This beer was the lightest in color and noticeably crisp in taste, especially when compared to the other three beers. <br />
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So, after tasting four different beers and contemplating which beer reigned supreme, the best answer I could find was — try all four. After all, it’s St. Patrick’s Day.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-14850219232477205932011-03-15T14:05:00.000-07:002011-04-20T13:30:52.848-07:00Festive food for St. Patrick's Day<i>Originally published in the March 16, 2011 issue of the Coast Report<br />
By Priya Gupta and Hanna Fry, Views Editor and Editor-in-Chief</i><br />
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When one goes to an Irish restaurant for traditional Irish fare, one might not know exactly what to expect.<br />
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Those who frequent Skosh Monahan’s, however, know that they can expect something wildly unfamiliar yet totally delicious. <br />
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While the restaurant boasts a variety of everyday favorites, even going as far as to healthful offer gluten-free options, the traditional Irish cuisine is a must try for the more adventurous among us.<br />
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The atmosphere in the restaurant was like being in your hometown pub, but with all of the contemporary amenities. It’s a comfortable mix of dark wood, dim lights and plasma TVs.<br />
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The traditional food is nothing like what you find at your hometown pub though.<br />
Skosh Monahan’s sheppard’s pie was definitely a pleasant surprise with its hearty and flavorful meat and potatoes. The gravy that came with the dish had a slight spicy kick to it and made for a perfect pairing.<br />
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The cabbage and corned beef was also quite delicious. While pickled cabbage in not everyone’s cup of tea, it was definitely worth trying and the beef was spiced and brined enough to give it flavor but not so much as to overpower the natural flavor of the meat.<br />
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On the other hand, the bangers and mash were less than satisfactory. The sausages seemed a tad overcooked and, accordingly, had a very dry, tough texture to them.<br />
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The mashed potatoes which were served with the sausages were light and fluffy and paired with the afore mentioned gravy. Interestingly enough, that gravy seems to taste great on just about everything.<br />
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The restaurant also features a full bar with all the traditional drinks and a selection of Irish beers and liquors.<br />
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For all those looking to go on a mouth-watering Irish adventure, Skosh Monahan’s can be found at 2000 Newport Blvd., on the corner of 19th street and Newport Boulevard, in Costa Mesa.<br />
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Prices range from $5 to $15 for appetizers and $10 to $30 for entrees. The traditional Irish favorites cost about $15 each.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-42366306861126104772011-03-15T13:58:00.000-07:002011-04-20T13:45:37.587-07:00Season's 52 offers tasty delights<i>Originally published in the March 16, 2011 issue of the Coast Report<br />
By Elizabeth Schmidt, Staff Writer</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MneMYAYTiMc/Ta9DYVjZSDI/AAAAAAAAAEE/sM0kGxteqgY/s1600/48709-hi-Mini_Indulgences.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="320" src="http://4.bp.blogspot.com/-MneMYAYTiMc/Ta9DYVjZSDI/AAAAAAAAAEE/sM0kGxteqgY/s320/48709-hi-Mini_Indulgences.jpg" /></a></div><br />
<div style="text-align: center;"><span style="font-size: x-small;"><i>Photo courtesy of Google</i></span></div><br />
A newer restaurant at South Coast Plaza does everything to impress from its unique décor to its versatile menu with every item less than 435 calories.<br />
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Season’s 52 opened in fall 2010, and has an upscale environment. It has a dining room, a wood fire grill kitchen, and a bar as well with many selections of wine.<br />
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The name of the restaurant reflects its menu because the menu changes when the seasons change.<br />
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The lunch and dinner menus consist of flavorful choices including wood fired flatbreads, appetizers, salads, entrees and mini indulgences for dessert. <br />
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I had the Organic Baby Spinach Salad and the Grilled Chicken Caesar Sandwich which were both delicious.<br />
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The tangy vinaigrette dressing and sweet pears complemented the salad. The chicken in the sandwich was cooked to perfection and had a balanced medley of tomatoes, lettuce and Caesar dressing. <br />
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Season’s 52 also has mini dessert indulgences which are served in a shot glass and are $2.75.<br />
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My dessert selections were the chocolate peanut butter mousse and keylime pie. The keylime pie was accented with a layered graham cracker crust that was savory with every spoonful.<br />
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The other mini indulgence choices are mocha macchiato, Meyer lemon pound cake, pecan pie, Belgian chocolate rocky road, carrot cake and fresh fruit. <br />
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The customer service exceeded expectations from the moment of entering the restaurant to leaving and it created a very pleasant atmosphere.<br />
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For such a busy Saturday afternoon, my friend and I were served in 45 minutes and everything came out in a timely manner.<br />
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I would recommend this restaurant not only for its delicious items on the menu, but also a healthier option when going out to dine in Orange County.<br />
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Lunch at Season’s 52 ranges from $10-$20 and dinner from $15-$25. <br />
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Seasons 52 is at 3333 Bristol St., Ste. 2802 in Costa Mesa.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-71998234064826772972011-03-08T12:12:00.000-08:002011-04-20T13:26:02.616-07:00Mama D's serves Italian food with a familial feel<i>Originally published in the March 8, 2011 issue of the Coast Report<br />
By Britney Peraza, Staff Writer</i><br />
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Warm greetings, nook-like dining, soft jazz in the background and a mix of artwork including children’s drawings and family photos–this mama knows how it’s done.<br />
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The Original Mama D’s Italian Kitchen is all about family and hospitality with the age-old recipes to go with it. The picture of Mama and Papa D over the fireplace gives it that real feel of the love that comes with being together around an Italian meal. <br />
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This restaurant is a new found love and not just because of the homemade food, but for its over-the-top customer service. <br />
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While waiting over an hour just to sit down on a Saturday night there was a non-stop bustle from hosts and managers to make sure every customer waiting received bread, drinks, free appetizers and complimentary blankets for those outside.<br />
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This is a place that makes sure you enjoy every single moment during your experience. Every employee feels like family, and encompasses the character to go with it. <br />
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The menu consists of genuine “like mama used to make it” Italian food with the option to add Mama D’s famous pink sauce. A creamy blend of their homemade alfredo and marinara sauce.<br />
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I completed my Saturday with friends at Mama D’s by starting with parmesan crusted bread—warm and made from scratch. The calamari fritti with marinara was the perfect shareable appetizer with a crunchy fried shell covering tender pieces of squid. <br />
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The Roma pasta with delicate mushrooms, Roma tomatoes, soft flavorful artichoke hearts tossed with moist chicken and Mama D’s famous pink sauce.<br />
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The developed richness of the sauce gave every bite the real taste of authenticity. Although the linguine pasta was heavy, the fresh vegetables gave the plate a light finish.<br />
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After falling into a Mama D’s food coma a dessert seemed far from an option and surprisingly there is no dessert menu. A tiny oven-warmed and gooey chocolate chunk cookie for each guest was brought to the table for the flawless ending to Mama’s experience.<br />
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Prices at Mama D’s range from $5 to $8 for appetizers and $10 to $22 for entrees. <br />
The restaurant offers complimentary valet parking for guests and is located at 3012 Newport Blvd. in Newport Beach with two other locations in Manhattan Beach and Hermosa Beach.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-23430341740361977742010-11-21T01:35:00.001-08:002010-11-22T23:26:40.867-08:00Mobile food truck offers delicious gourmet sliders<i>By Annie Kim, Staff Writer</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TjSaxerrHbA/TOjnhTmEITI/AAAAAAAAADs/Nttuzn7uU2g/s1600/Burnt+Truck%2527s+Truck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/_TjSaxerrHbA/TOjnhTmEITI/AAAAAAAAADs/Nttuzn7uU2g/s400/Burnt+Truck%2527s+Truck.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>Photo courtesy of <a href="http://mobimunch.com/">Mobi Munch</a></i></span></div><div style="text-align: center;"><br />
</div>There were about eight different food trucks that Thursday afternoon at the Orange County Fairgrounds’ Food Truck Fare, ranging from sweet and savory to Asian and Mexican. <br />
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Still, the noticeably long line at The Burnt Truck gave me the clue that that’s where I should probably start. <br />
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After speaking to several people in line and asking them what was good, my order was decided for me: the cheeseburger, the fried chicken slider and their special of the day, a Korean BBQ slider. <br />
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A cheeseburger slider sounded simple enough but The Burnt Truck’s version is anything but. I think the trick is in the grilled onions and the avocado spread—plus, when you bite into it, the cheese kind of oozes into your mouth, but not in a thick gushing sort of a way. Imagine a thin piece of cheese that is perfectly melting as you bite into it. <br />
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For some reason, when I thought of a fried chicken slider a picture of the Colonel from Kentucky Fried Chicken automatically popped into my head. Except when I tried The Burnt Truck’s slider, I realized that it was far removed from KFC’s idea of fried chicken. <br />
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The slider resembled an updated version of southern fried chicken with biscuits and gravy. The chicken in the slider wasn’t dry and not too salty. The crunchy exterior of the chicken was delicate and crumbled after biting into it. <br />
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The gravy and garlic potato spread ratio was just enough to not overwhelm the slider and made my bites neat and tidy but still flavorful. Whoever made this recipe is, I’m assuming, a culinary genius. <br />
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The cheeseburger slider had incredible flavor and the fried chicken slider had great texture. Both were really good and I would definitely go back again. <br />
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Unfortunately, I didn’t love the Korean BBQ slider, which happened to be one of their specials that day.<br />
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It was too sweet for my taste and the flavors were much stronger than the other two sliders. It was a bit overwhelming and seemed to lack the finesse the other two sliders had.<br />
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Head over to <a href="http://theburnttruck.com/">The Burn Truck's website</a> to take a look at their menu and to find out where they’re going to be for the week or follow them on <a href="http://twitter.com/theburnttruck">their Twitter page.</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-77397724532871826232010-10-21T11:10:00.000-07:002010-11-08T18:55:52.162-08:00Rudy's Pub is more than just a sports bar<b><i>*Editor's note: the writer of this review was previously employed at Rudy's Pub & Grill*</i></b><br />
<i>By Priya Gupta, Staff Writer</i><br />
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<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_TjSaxerrHbA/TMCCXSk3GLI/AAAAAAAAADo/OE89kWkdCx8/s1600/rudy_s_pub___grill.png.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_TjSaxerrHbA/TMCCXSk3GLI/AAAAAAAAADo/OE89kWkdCx8/s1600/rudy_s_pub___grill.png.jpg" /></a><br />
<span style="font-size: x-small;"><i>Logo courtesy of Rudy's Pub & Grill</i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div>Great food, friendly service and sports galore are hallmarks of the Rudy’s Pub and Grill experience.<br />
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Usually when you head down to a pub, you brace yourself for the greasy—and usually not too tasty—pub fare, however, eating at Rudy’s requires no such preparation.<br />
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In addition to all the normal amenities of a sports bar, such as the 38 TVs throughout the restaurant and the full service bar, Rudy’s also offers patrons a full restaurant menu.<br />
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Rudy’s menu includes a variety of food, from gourmet pizzas and burgers to pasta roma and shrimp scampi. The restaurant also offers wings, sliders and an assortment of the usual pub food suspects.<br />
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When I stopped by the establishment with a friend to watch the US vs. Colombia soccer game Tuesday, we started ourselves off with the Carolina pulled-pork sliders. The slight sweetness of the rolls was perfectly offset by the tang of the sauce and the crisp of the fried onions gave the sliders just the right texture.<br />
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The spiced pear and pecan salad that followed had a nice touch of sweet to its dressing but not too much to be overwhelming. The greens tasted like they were fresh from the farm and the pear slices had a great crunch to them.<br />
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Also delicious was the baked macaroni & cheese with its spicy Italian sausage and its roasted tomatoes; an all out infusion of Italian spices baked into an American favorite. <br />
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The Thai chicken pizza slice I stole from my friend’s plate almost made me rethink my choice of an entrée. It’s not a combination I would have thought of for a pizza, but Thai spices and pizza seem to mix a lot better than one would think.<br />
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We split, the brownie ice cream sandwich for dessert and it was also a big win, figuratively and literally; it’s big enough to be a meal all on its own.<br />
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Rudy’s has two locations, one at 26772 Portola Parkway in Foothill Ranch and at 3110 Newport Blvd. in Newport Beach.<br />
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Prices at Rudy’s range from $4 to $10 for first courses, low to mid-teens for entrées and around $6 for dessert; happy hour, from 3 to 7 p.m. on weekdays, makes the place more than affordable for a good, casual meal.<br />
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For more information visit their website at <a href="http://rudyspubandgrill.com/">http://rudyspubandgrill.com/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-55086651428880758602010-10-14T20:42:00.000-07:002010-10-14T20:43:26.158-07:00Onotria Wine Country Cuisine is hidden treasure<i>Originally published in the Sept. 22, 2010 issue of the Coast Report<br />
By Priya Gupta, Staff Writer</i><br />
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When occasions that warrant a formal dinner come around — be they big celebrations or just a thank God it’s Friday moment — most people will head over to one of the many big name chain restaurants in the area.<br />
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Sometimes, however, there are hidden gems to be found right in one’s own backyard. Costa Mesa’s own Onotria Wine Country Cuisine is certainly one of those gems.<br />
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I was lucky enough to have dinner at the cozy, rustically-decorated restaurant recently with a friend and must say that I was pleasantly surprised.<br />
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Though it is tucked away discreetly on the corner of Bristol and Bear streets and is rather unassuming from the outside, the restaurant provides a truly enjoyable dining experience.<br />
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The menu consists of an eclectic mix of dishes which can be roughly categorized as Mediterranean.<br />
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There are a variety of vegetarian and non-vegetarian options available at Onotria and many of the dining options are made with natural and organic ingredients.<br />
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The golden beet, Belgian endive and micro-greens salad with the Vin Santo vinaigrette was a perfect mix with the sweetness of the beets balanced out by the slightly sour undertones of the vinaigrette dressing. The beets and dressing were supported beautifully by the mild flavored micro-greens, which are essentially tiny edible leaves produced from the seeds of vegetables and herbs.<br />
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The agnolotti pasta with goat cheese and white truffles in a mascarpone sauce was a simple dish that served as a good palate cleanser after the strong flavors of the salad. The dish was gentle in flavor but surprisingly light considering its cheese base.<br />
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The lemon, garlic and herb-seasoned chicken, on the other hand, was very flavorful in addition to being extremely succulent and tender.<br />
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Espresso crème brulee served as a sweet and rich finish to the meal.<br />
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Prices at Onotria range from $8 to $12 for first courses, mid-teens to high $20s for entrées, and $8 to $14 for dessert.<br />
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The restaurant also offers an extensive wine selection and complimentary valet parking for all diners. It is located at 2831 Bristol St. in Costa Mesa.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-73202436353099382372010-10-13T18:42:00.000-07:002010-10-13T19:02:04.195-07:00Five Guys burgers good, not great<div class="separator" style="clear: both; text-align: center;"></div><i>Originally published in the Oct. 13, 2010 issue of the Coast Report </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_T9g3EYVccus/TLZj_JrUNbI/AAAAAAAAAOo/Qy7rgI66Gyo/s1600/DSC01381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_T9g3EYVccus/TLZj_JrUNbI/AAAAAAAAAOo/Qy7rgI66Gyo/s400/DSC01381.JPG" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;"><i>Photo by Andy Nguyen</i></span><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_T9g3EYVccus/TLZfWMtDLKI/AAAAAAAAAOU/QtkwjjPn_Ho/s1600/DSC01381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>When I read on the Orange County Register’s Fast Food Maven blog that there was going to be a Five Guys Burgers and Fries opening in Huntington Beach, I was ecstatic.<br />
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Called the “In-N-Out of the East Coast” in some circles, I first tried their burger at the Five Guys location in Cerritos a while ago, when Conan O’Brien was still the host of “The Tonight Show,” and said to my friends that it was superior to In-N-Out.<br />
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So I drove down to the Huntington Beach location during its grand opening and I have to say, while it was certainly filling, my opinion on it has changed.<br />
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One of the main selling points of Five Guys are the free toppings for their food, which include mayonnaise, tomatoes, grilled mushrooms, ketchup, mustard, green peppers, jalapenos and many more.<br />
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I decided to order a cheeseburger all the way — which meant that it came with practically all the toppings — and a regular drink.<br />
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The hamburger patty was cooked to perfection — it seemed that the cook left the meat cooking long enough to give the exterior a nice crunch.<br />
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While the patty was cooked perfectly, I was extremely disappointed that the meat itself lacked any discernible taste.<br />
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Thankfully, the meat’s lack in taste was compensated by the toppings’ which tasted really fresh. It was as if the lettuce and the tomatoes just arrived from a farm before being put on my burger.<br />
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Halfway through eating my burger, the buns became soggy and everything started to fall apart which required me to use a fork and knife—which the restaurant provides to diners as if they know it will have to come to that.<br />
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I found myself ambivalent toward Five Guys after finishing the burger. It wasn’t better than In-N-Out as I first thought, but it was certainly better than what McDonald’s or Burger King had to offer, so maybe a notch below it — although, to be fair, it all comes down to a matter of taste.<br />
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If I can think of any major downside of Five Guys it’s their prices. My order of a cheeseburger and a regular drink was almost $10 and it didn’t even come with fries.<br />
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As for the visit itself, I was presently surprised. While there was a line that was almost out the door, I was able to get my order taken within two or three minutes of arriving and it was ready in about three more.<br />
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Even if I had to wait awhile for my order, they provide customers with free peanuts (that are still in the shell) to munch on.<br />
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The interior of the Five Guys has the same red and white coloring as In-N-Out, but the walls are adorned with various reviews in praise of their burgers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_T9g3EYVccus/TLZkIzoYQiI/AAAAAAAAAOs/eHdhpEmgBu8/s1600/DSC01384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_T9g3EYVccus/TLZkIzoYQiI/AAAAAAAAAOs/eHdhpEmgBu8/s400/DSC01384.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-style: italic;">The kitchen of Five Guys</span></span> </div><div style="text-align: center;"><span style="font-size: x-small;"><i>Photo by Andy Nguyen</i></span></div><br />
In addition to the dining room, the location also has an outdoor patio including tables affixed with umbrellas.<br />
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Each of the regular burgers comes with two meat patties and diners have the option of ordering a “little” version that comes with only one patty.<br />
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They also have hot dogs, sandwiches and two different styles of fries.<br />
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The Huntington Beach location is at 18645 Beach Blvd. They’re open seven days a week, 11 a.m. to 10 p.m.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>For more information you can visit their website at www.fiveguys.com or call (714) 861-4448.Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-69842804188706045472010-08-16T02:02:00.000-07:002010-08-16T12:15:43.818-07:00Pee Wee's Famous Hot Dogs and Hamburgers<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_T9g3EYVccus/TGj_7nVfQEI/AAAAAAAAANg/IdLa5V5E1zU/s1600/Pee+Wees+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://4.bp.blogspot.com/_T9g3EYVccus/TGj_7nVfQEI/AAAAAAAAANg/IdLa5V5E1zU/s320/Pee+Wees+Logo.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i>Logo courtesy of <a href="http://peeweesfamous.com/">peeweesfamous.com</a></i></span></div><br />
Contrary to the name, this restaurant has no affiliation to the hyperactive alter-ego of Paul Reubens, which is probably good thing if you think about it--but I digress.<br />
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Pee Wee's Famous Hot Dogs and Hamburgers has been open for about a month now so, at the suggestion of a friend who seems to go to the place for every one of his lunch breaks, I decided to head over with a group of friends to see what they have to offer.<br />
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I got the Hawaiian dog, made with a chicken sausage on Hawaiian bread with mango relish and a slice of pineapple, and an order of their onion rings.<br />
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When I got the Hawaiian dog, the bread was soggy, extremely soggy. It started to fall apart in my hands. Maybe if I asked for the relish on the side it could've been avoided, but nevertheless, I got over it and really enjoyed eating it. There was a nice balance between the savory taste from the sausage and the sweetness that the relish and pineapple had. <br />
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I'd recommend getting a Hawaiian dog for anyone who's a first-timer, as long as you don't mind a soggy bun.<br />
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As for the onion rings, I liked it. I'm not much of fan for onion rings--usually because when I get them they either have too much of the breading or too little of it. Thankfully, like the Hawaiian dog, there was a nice balance between the breading and the onion.<br />
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Unfortunately I don't think there's an onion ring on Earth where you can bite into it and NOT have the onion come out of the breading. <br />
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As for my friends, the all got something different and they all enjoyed it for the most part. One friend complained about the sogginess of her hot dog while another complained that their supreme chili dog wasn't "supreme enough." Despite their complaints, they still enjoyed their dogs.<br />
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Their prices are pretty much the same compared to other hot dog places I've been to and the service was great, the guy who took my order was friendly and I didn't have to wait long before I got to chow down.<br />
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As for the place itself, like I mentioned earlier they've been open for about a month. The dinning room is pretty clean and the décor is pretty plain with the exception of a few framed posters and a flatscreen TV (which was sadly off during my visit since there seemed to be a lull in customers).<br />
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Really, my only complaints (technically non-complains) were the soggy bun, the fact that it's literally a hole in the wall and it took me awhile to find. Other than that, I totally recommend this place to anyone who's looking for a good hot dog (haven't had their burgers yet) and want an alternative to a place like Pink's.<br />
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Pee Wee's is located at 5942 E. Edinger Ave, Huntington Beach. They're open Monday to Friday 11 a.m.--7 p.m. and Saturday 11 a.m.--5 p.m.<br />
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For more information call 714-846-3100 or visit their website at <a href="http://www.peeweesfamous.com/">http://www.peeweesfamous.com/.</a>Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-44333956042696170282010-05-09T21:07:00.000-07:002010-05-09T21:07:07.949-07:00An addiction so delicious it shouldn’t even be legal <i>Mesa Munchies isn't just about food reviews, it's about our love of food. Here's a piece I did for the February 10, 2010 edition of the Coast Report on my love of sushi.</i><br />
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Hello, my name is Andy Nguyen and I have an addiction. It has been three days since I had a hit and I’ve been craving for more ever since.<br />
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It’s all I could think about lately, never mind doing well during this semester, I’ve just been thinking about when I can get my next fix—of sushi.<br />
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I was hooked at a young age. It started off cheap with some California rolls at my local Costco and 7-Eleven. Sure it wasn’t the greatest quality, but in my mind it was one of the best things I ever ate.<br />
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Eventually I moved on from eating convenience store sushi and started eating at conveyor-belt sushi bars but that wasn’t enough. It never was.<br />
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Hoping that an overload of sushi would make me sick of the stuff, I went to an all-you-can-eat sushi bar with some friends. Boy was I wrong.<br />
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It only made me want the stuff even more!<br />
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I soon found myself at another AYCE sushi bar, stuffing my face with salmon nigiri and caterpillar rolls.<br />
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But as I lied in bed — recovering from my sushi induced coma — I vowed to never eat sushi again.<br />
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My sushi addiction had become too expensive to go on any longer.<br />
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I sell my textbooks online only to have the money spent at the nearest sushi bar.<br />
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And even at the mere mention of sushi I become excited and begin to salivate as if I was one of Pavlov’s dogs.<br />
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No longer will I waste any more money on sushi; no longer will I have it control my life.<br />
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I went cold turkey on sushi and seafood in general.<br />
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Two days after going cold turkey, I went to Little Tokyo in Los Angeles with my friends. I was practically surrounded by sushi restaurants.<br />
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So did I fall off the wagon and dive right back into eating sushi despite having the option of going to a Quiznos?<br />
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You bet your ass I did.<br />
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I don’t think I’ll be able to stop eating sushi no matter how hard I try.<br />
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Even if I’m low on cash, I always seem to find a way to get my next fix.<br />
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My name is Andy Nguyen, and I love sushi.Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-51030389103461005472010-04-16T22:44:00.000-07:002010-04-16T23:10:54.841-07:00The KFC Double Down Sandwich: A ReviewKentucky Fried Chicken’s Double Down sandwich made its debut this past Monday and I have to say, I am not impressed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_T9g3EYVccus/S8lNQzzNOrI/AAAAAAAAAJk/8qbLrsKAyI0/s1600/DDS1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://4.bp.blogspot.com/_T9g3EYVccus/S8lNQzzNOrI/AAAAAAAAAJk/8qbLrsKAyI0/s400/DDS1.png" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i>It looks as good as it tastes, which isn't saying much.</i></span></div><br />
<a name='more'></a>If you have been ducking all the media coverage on the Double Down, it contains two pieces of bacon, slices of pepper and Monterrey jack cheese slathered in the non-descript “Colonel’s Sauce” sandwiched between two pieces of chicken breast fillets. <br />
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There are two versions available of the sandwich, original recipe and a surprisingly saltier, grilled version.<br />
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The moment the Double Down was available for mass consumption, I headed straight to my local KFC – okay, maybe not straight away, but as soon as I was done with school.<br />
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I drove up to the KFC’s drive-through station and ordered an original recipe Double Down combo meal – in addition to the sandwich – the combo includes a small order of potato wedges and a medium sized soda.<br />
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The cashier taking my order was actually surprised that I ordered the sandwich and even asked twice if I was sure that I really wanted to order it. I guess even the employees are in disbelief in what the Colonel has concocted.<br />
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I instantly regretted ever buying the sandwich – especially as a combo – as soon as I took my first bite. <br />
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Immediately I felt a tightness in my chest and a queasiness in my stomach, although it might have just been all in my head.<br />
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The two slices of “bread” tasted like an average piece of KFC chicken and was slightly on the dry side as well as being tough and chewy. <br />
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And the breading of the chicken was a disappointment. Only the outer edges of each fillet were thoroughly breaded and crunchy while everything else was saggy and incredibly oily And as the picture above shows, it obviously doesn't look like the sandwich used in <a href="http://2.bp.blogspot.com/_T9g3EYVccus/S7cQWe9HmOI/AAAAAAAAAIU/tu-qpwBoy8g/s1600/KFC+Doubledown.jpg">KFC's promotion</a> of it. <br />
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The actual content of the double down was the biggest disappointment of the sandwich. I could barely tell the difference between the two cheeses that were used, the bacon was two small strips that were extremely rubbery and chewy and the sauce was practically nonexistent. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_T9g3EYVccus/S8lNU6SL-pI/AAAAAAAAAJs/5IXr0hv23Yk/s1600/DDS2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_T9g3EYVccus/S8lNU6SL-pI/AAAAAAAAAJs/5IXr0hv23Yk/s400/DDS2.png" width="360" /></a></div><div style="text-align: center;"> <span style="font-size: xx-small;"><i>Why yes, it does look like someone put a fried egg on top of it.</i></span></div><br />
But that didn’t matter, the two pieces of (extremely salty) chicken overpowered everything else, so I wasn’t able to differentiate between the different ingredients that were used – and half-way through eating the sandwich, I discovered that the insides had coagulated into one, unappetizing mass. <br />
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After plowing through and downing everything in my combo meal I can safely say that no one should get the Double Down sandwich.<br />
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It’s greasy, it’s unhealthy and it’s not worth the price of $7.60 – for the combo meal plus tax, but it’s also not worth it by itself. <br />
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If you real want to have a chicken sandwich, I suggest that you go to your kitchen and make on yourself. Your heart will thank you for it.<br />
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<span style="font-size: x-small;"><i>Photos by Andy Nguyen</i></span>Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-4046352710504049942010-04-09T22:06:00.000-07:002010-04-16T23:11:39.769-07:00OCC’s Captain’s Table sails to Greece<i>This story originally appeared in the April 7, 2010 issue of The Coast Report.</i><br />
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Once again, I had the fortunate pleasure to dine at the Captain’s Table, Orange Coast College’s on-campus restaurant.<br />
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Prepared and run by students of the Food Service and Culinary Arts program, The Captain’s Table offers patrons a full-course meal for $16 a person — a rise from last semester’s $12.<br />
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It becomes apparent that not many students on campus know about the restaurant as most of the diners were either Coast faculty or residents of the area.<br />
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Two friends and I were able to get a table for their Greek themed lunch service.<br />
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Our group was seated in a timely manner and, to our surprise and terror, near a group of older women all clothed in red hats and purple dresses — I later found out that they were members of the Red Hat Society.<br />
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We had our choice of either an appetizer or a salad, but being the men that we are, we all chose to have an appetizer.<br />
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My friends both chose to have the meatballs (kephtethes) — spiced ground beef friend and served with tzatziki, a cucumber yogurt dip. I had the spinach triangles (spanakopita) — spinach and feta cheese baked in phyllo dough.<br />
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The phyllo crusts of the triangles were flakey with a buttery taste, and despite the feta cheese that overpowered the taste of the spinach, I greatly enjoyed them.<br />
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Both of my friends also enjoyed their meatballs. The meatballs had a hard, crunchy exterior while the interior had a soft, “melt-in-your-mouth” consistency. One friend said that the tzatziki sauce helped augment the flavor of the meatballs.<br />
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For the entrees we all had something different and they were all served with a side of rice and vegetables.<br />
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One of my friends had the lamb kabob (souvlakia) which is a marinated lamb leg with peppers and onions that are placed on a skewer and grilled. And while he enjoyed his food, he felt that the $16 price tag was too much for the amount of food we got.<br />
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The other had the baked fish (psari plaki) that’s baked with onions, peppers, herbs and olive oil. He thought that the fish by itself wasn’t flavorful, but said that the taste improved when he squeezed some lemon juice on to it.<br />
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I had the sautéed lemon chicken, which is a chicken breast that’s sautéed with garlic, lemon, tomato and herbs.<br />
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The vegetables that came with my dish lacked some taste and needed a bit of salt while the rice seemed a bit undercooked after encountering a few hard grains. The chicken, on the other hand, was just perfect, the meat was moist and tasted great with a sprinkle of lemon juice and the skin was crispy and cooked to a nice, golden color.<br />
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But we all agreed that the baklava we had for dessert was the highlight of the meal.<br />
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Made with layers of phyllo dough and baked with walnuts and sweet syrup served with a strawberry and a small dollop of whipped cream, the baklava at the Captain’s Table was quite possibly the greatest thing I have ever eaten.<br />
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It had a sweet, nutty taste and the syrup just oozed out of the baklava as I cut into it and the strawberry was neither too sweet nor too tart.<br />
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I anxiously wait for what else the Captain’s Table has to offer.<br />
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The Captain’s Table is located next to the Student Center. It’s open for lunch service Thursdays at noon.<br />
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Call (714) 432-5876 ext. 22 to make a reservation and for more information.Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-44807054173094270802010-04-03T03:06:00.000-07:002010-04-03T03:12:26.488-07:00The KFC Double Down Sandwich is coming, run for your lives (if you can)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_T9g3EYVccus/S7cQWe9HmOI/AAAAAAAAAIU/tu-qpwBoy8g/s1600/KFC+Doubledown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://2.bp.blogspot.com/_T9g3EYVccus/S7cQWe9HmOI/AAAAAAAAAIU/tu-qpwBoy8g/s320/KFC+Doubledown.jpg" width="320" /></a></div><br />
That's right, Kentucky Fried Chicken's sin-against-cardiologists is coming to a location near you. To quote their website, a Double Down sandwich "features two thick and juicy boneless white meat chicken filets (Original Recipe® or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel's Sauce."<br />
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<a name='more'></a>Why the people at KFC's corporate offices thought that replacing two slices of bread with chicken was a good idea is beyond me. But if this is a sign of things to come in the world of fast food, then I think we're all going to end up like the humans in Wall-E:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_T9g3EYVccus/S7cR7jOGfBI/AAAAAAAAAIc/5SZKBQincEw/s1600/wall-e-captain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Actual picture of Jeff Garlin, seriously." border="0" height="312" src="http://2.bp.blogspot.com/_T9g3EYVccus/S7cR7jOGfBI/AAAAAAAAAIc/5SZKBQincEw/s320/wall-e-captain.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i>Actual picture of Jeff Garlin, honest.</i></span></div><br />
The Original Recipe of the Double Down is 540 calories with 32 grams of fat and a whooping 1380 mg of sodium. The Grilled version on the other hand is 460 calories with 23 grams of fat and 1430 mg of sodium.<br />
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I'm pretty sure the healthy option is suppose to be <i>less</i> salty than the regular one, but then again, I'm just a writer.<br />
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Now excuse me while I go lie down, I feel a heart attack coming.<br />
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<span style="font-size: x-small;"><i>Double Down photo courtesy of <a href="http://consumerist.com/">The Consumerist</a></i></span><br />
<span style="font-size: x-small;"><i>Wall-E photo courtesy of Google, with apologies to Jeff Garlin</i></span>Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-83125431872053288572010-03-17T10:32:00.000-07:002010-11-21T01:42:00.312-08:00Korean cuisine goes south of the border<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_T9g3EYVccus/S6ETAVKqdjI/AAAAAAAAAHs/DOG9MBvkxTQ/s1600-h/kogi_logo2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://3.bp.blogspot.com/_T9g3EYVccus/S6ETAVKqdjI/AAAAAAAAAHs/DOG9MBvkxTQ/s320/kogi_logo2.png" width="320" /></a></div><div style="text-align: center;"> <i><span style="font-size: xx-small;">Photo courtesy of Google</span></i></div><br />
When I hear taco truck, I think of mobile health code violations and food that will give me the worst stomachache imaginable.<br />
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Thankfully, the Kogi Korean Barbecue truck is neither of those things. The truck’s kitchen is clean and efficient, and the food combines aspects from Korean and Mexican cuisine to give your taste buds the best sensation imaginable.<br />
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<a name='more'></a>I was fortunate to dine at one of the four taco trucks recently when it made a stop in the Huntington Beach area. Thankfully, a friend of mine was able to get a spot for us at the front of the line because by the time I got there the line numbered around 30 to 40 people.<br />
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The menu, for the most part, is the standard fare when it comes to taco trucks. You have your choice of different tacos and burritos. <br />
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But, unlike your average taco truck, you also have the choice of ordering hot dogs, burger sliders, quesadillas or dessert.<br />
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There are a variety of tacos ranging from short-rib to calamari tacos and each one of them – with the exception of the calamari – is made with Kogi’s house salsa, onion-cilantro relish and a salad with chili-soy vinaigrette. <br />
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The spicy-pork taco was my least favorite taco. While the pork was cooked perfectly – not too dry and not too moist – I was disappointed to find out that it wasn’t as spicy as the named implied. <br />
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The calamari taco, on the other hand, was a step-up in a flavor. Unlike the other tacos, the calamari taco is made with a citrus, soy and ginger marinade and topped with onions and Salsa Naranja – made with bird’s eye chili, orange juice and Thai basil. The calamari thankfully wasn’t chewy and instead had a soft texture to it and the salsa gave the taco a nice sweet flavor. <br />
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But by far, my favorite taco out of the others was the short-rib. The beef – which is marinated in a sweet, soy based marinade – was incredibly tender and it just had that melt-in-your-mouth quality to it.<br />
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However, the standout item of the evening was the short-rib burrito. Each burrito is made with hash browns, scrambled eggs, shredded cheddar and jack cheese, chopped onions, cilantro, romaine and cabbage lettuce that’s tossed in a Korean chili-soy vinaigrette. <br />
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Words fail to describe the taste that the combination of these different ingredients made. But, if I must describe my experience after having a burrito I have to quote Keanu Reeves of “Babes in Toyland” fame, “Whoa.”<br />
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One of the main draws of Kogi – besides the great food – is that they don’t have a set location that they serve out of. <br />
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Instead, they use the micro-blogging site Twitter as well as their website to inform their customers of the location that they’re going to set-up shop at for the day.<br />
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Prices range from $2 for tacos – with the exception of the calamari, which is $3 – to $5 for burritos while quesadillas and chef special’s are around $7.<br />
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Currently, there are three trucks servicing the Los Angeles area while there is only one for Orange County. To find out where they’re going to be for the week you can check their main site <a href="http://www.kogibbq.com/">www.kogibbq.com</a> or their Twitter account <a href="http://www.twitter.com/kogibbq">www.twitter.com/kogibbq</a>.Andy T. Nguyenhttp://www.blogger.com/profile/08794308528355654652noreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-63260860839671835172010-02-23T18:42:00.000-08:002010-03-17T10:39:47.280-07:00Cheese Whiz and steak make an incredible meal: surprisingly authentic cheesesteak hits the spot.<i>Originally published in<span class="timestamp"> the December 9, 2009 edition of The Coast Report </span></i><br />
<i><span class="timestamp">by Andy Nguyen, Views Editor </span></i><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_T9g3EYVccus/S4SEnnrgNjI/AAAAAAAAAG4/0RFWQdQiLr4/s1600-h/distractions0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_T9g3EYVccus/S4SEnnrgNjI/AAAAAAAAAG4/0RFWQdQiLr4/s320/distractions0104.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i>Photo by Geoff Davis </i></span><br />
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<div style="text-align: left;">As the name implies, Philly’s Best Authentic Cheesesteak and Hoagie Shop is home to the most authentic Philly cheesesteak you’ll have short of actually going to <st1:city w:st="on"><st1:place w:st="on">Philadelphia</st1:place></st1:city>.</div><div class="MsoNormal" style="text-align: left;"><br />
I was aware that Philly’s Best was a chain restaurant and was at first dubious at that the sandwiches were “authentic,” but after having a cheesesteak from Pat’s King of Steaks (credited as the birthplace of the Philly cheesesteak) over the summer, I can safely say that their claim is justified.<o:p></o:p></div><br />
<a name='more'></a><div style="text-align: left;">I went to Philly’s Best with a friend of mine during what seemed like a lull in their lunch rush, and within a minute of placing our order, we got our sandwiches.<br />
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<o:p></o:p></div><div style="text-align: left;">My friend humorously referred to Philly’s Best as a “Quiznos that doesn’t suck.”<br />
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<o:p></o:p></div><div style="text-align: left;">He got the pepper steak, a cheesesteak with sweet peppers, while I had the standard cheesesteak with onions and Cheese Whiz.<br />
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<o:p></o:p></div><div style="text-align: left;">After taking my first bite, I was pleasantly surprised on how much it tasted like the cheesesteak I had in <st1:city w:st="on"><st1:place w:st="on">Philadelphia</st1:place></st1:city> — cheese whiz and all.<br />
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<o:p></o:p></div><div style="text-align: left;">When I first had a cheesesteak with Cheese Whiz, a variant on the classic sandwich, on it I was highly skeptical if it would even taste good.<br />
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<o:p></o:p></div><div style="text-align: left;">But now I can’t even picture eating a cheesesteak without it, in addition to the copious amounts of black pepper and Old Bay Seasoning I powder the sandwich with.<br />
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<o:p></o:p></div><div style="text-align: left;">I wholeheartedly recommend Philly’s Best for anyone who always wanted to try an authentic cheesesteak but does not have the time or money to make a trip to <st1:place w:st="on"><st1:city w:st="on">Philadelphia</st1:city></st1:place>. But word to the wise, this location is cash only.<br />
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<o:p></o:p></div><div style="text-align: left;">The interior of the restaurant is obviously Philadelphia-centric with a Philadelphia Eagles themed wallpaper boarder decorating the men’s restroom. A wall of the restaurant is adorned with Polaroids of various people praising their sandwiches, many of whom are from <st1:city w:st="on"><st1:place w:st="on">Philadelphia</st1:place></st1:city>.<br />
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But if cheesesteaks aren’t your cup of tea, the place does have other items to choose from including burgers, hoagies and something called pizza-fries.<br />
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<o:p></o:p></div><div style="text-align: left;">This particular Philly’s Best is located at <st1:address w:st="on"><st1:street w:st="on">18691 Brookhurst St.</st1:street>, <st1:city w:st="on">Fountain Valley</st1:city></st1:address> in the <st1:place w:st="on"><st1:placename w:st="on">Callens</st1:placename> <st1:placename w:st="on">Corner</st1:placename> <st1:placetype w:st="on">Shopping Center</st1:placetype></st1:place>. And according to its website, it is the first restaurant in the chain that was established.<o:p></o:p></div><div style="text-align: left;"><br />
They are open Monday through Saturday 11 a.m. to 9 p.m. and Sunday 11 a.m. to 8 p.m.</div><span style="font-size: xx-small;"><i> </i></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-79823115640580245692010-02-23T18:40:00.001-08:002010-02-25T11:53:58.212-08:00Conveyor belt sushi is surprise delight: restaurant puts a twist on classic California Roll<i>Originally published in the <span class="timestamp">November 11, 2009 edition of The Coast Report </span></i><br />
<i><span class="timestamp">by Andy Nguyen, Views Editor </span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_T9g3EYVccus/S4SISM_X9eI/AAAAAAAAAHA/TixmDo9d7cI/s1600-h/distractions0113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_T9g3EYVccus/S4SISM_X9eI/AAAAAAAAAHA/TixmDo9d7cI/s320/distractions0113.jpg" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i><span class="timestamp">Photo by Andy Nguyen</span></i></span> </div><br />
Conveyor belt sushi bars seem to have a taboo attached to them. Apparently you’re not supposed to grab sushi from the belt and instead order directly from the chef. But then, what’s the point?<br />
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Half the fun of going to a conveyor belt sushi bar is getting sushi off of the belt.<br />
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Kura Sushi is one of these conveyor belt sushi bars, and I always get my sushi off the belt.<br />
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<a name='more'></a>It wasn’t the first time I’ve been to Kura. It’s becoming my go-to place for good, cheap sushi and I decided to go with two of my friends for lunch.<br />
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My favorite roll at Kura has to be the Godzilla roll. Contrary to what the name may imply, the Godzilla roll is just a simple California roll that is deep fried and topped off with spicy sauce and eel sauce.<br />
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Kura was able to take something as bland and boring as a California roll and turn it into something so much better. It has a pleasant crunchy exterior and packs one hell of a punch when it comes to the spice department.<br />
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My friends and I love the Godzilla roll so much that we tend to eat every plate that’s on the conveyor belt.<br />
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Coming in a close second is the candy roll. Like the Godzilla roll, it’s essentially a California roll that Kura was able to make better by having it topped with salmon and cream cheese.<br />
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At first it seemed like something that would taste completely horrible but I was surprised how well the cream cheese worked with the fresh salmon.<br />
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I also had a spicy salmon roll topped with smelt egg. While initially eating the roll it didn’t have any indication of spiciness but its aftertaste put aside my doubts.<br />
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I also had tasted the tuna nigiri fresh and it’s something I recommend for anyone eating at Kura.<br />
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The crunchy roll was a hit or a miss with my friends. While one my friends loved it, another found that it was on the bland side.<br />
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Personally, the Crunchy rolls at Kura can be a hit or a miss with me as well, but on average they’re far from being bland, especially when drizzled with eel sauce.<br />
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I recommend Kura Sushi for anyone who’s in the mood for good sushi and wanting to try something different. The wait staff was friendly and accommodating and will make your experience one to remember.<br />
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Kura Sushi is at 212 E. 17th Street, Costa Mesa.<br />
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It is open 11:30 a.m. to 10 p.m. Monday through Thursday, 11:30 a.m. to 10:30 p.m. Friday, noon to 10:30 p.m. Saturday and noon to 9:30 p.m. Sunday.<br />
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Sushi prices range from $1.25 to $3.25.<br />
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For further information call Kura at (949) 631-3200.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-73873971407034314912010-02-23T18:38:00.001-08:002010-03-14T23:20:48.141-07:00Captain serves up feast: campus restaurant offers five-course meal on a budget<span style="font-style: italic;">Originally published in </span><span class="timestamp"><span style="font-style: italic;">Wednesday, October 14, 2009 edition of The Coast Report</span></span><br />
<span class="timestamp"><span style="font-style: italic;">by Andy Nguyen, Views Editor </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_TjSaxerrHbA/S4SDPlxawNI/AAAAAAAAAC8/3EbI1UlSnjY/s1600-h/captainstable-thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://3.bp.blogspot.com/_TjSaxerrHbA/S4SDPlxawNI/AAAAAAAAAC8/3EbI1UlSnjY/s400/captainstable-thumb.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i>Photo courtesy of Google</i></span></div><br />
Orange Coast College has a little secret that students may not know about: The Captain’s Table, Coast’s on-campus restaurant.<br />
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For $12 some lucky person can get a five-course meal prepared by students from Coast’s Culinary Arts department.<br />
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<a name='more'></a>A friend and I were fortunate enough to get a table at the last minute during their Florida theme, which was heavily influenced by Cuban cuisine.<br />
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The best way for me to describe the food I had is better left to a line from “The Simpsons” — “It’s like there’s a party in my mouth and everyone’s invited.”<br />
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But to further breakdown my experience I have to start with the best part of the meal, dessert.<br />
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The dessert was a trio of small treats in the form of vanilla ice cream and orange sorbet, key lime pie and a banana cake topped with whipped cream.<br />
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<div id="instory"><script language="javascript" src="http://coastreportonline.com/shared-content/adsys/creative.js">
</script> <script language="javascript" src="http://adsys.townnews.com/global/capped.js">
</script> </div>The real standout was the key lime pie. It had a nice consistency similar to cheesecake and the flavor wasn’t too tart. The only downside was that there wasn’t enough of it to fully savor.<br />
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Another highlight of the meal was the hors d’œuvres that consisted of coconut shrimp, marinated hearts of palm and bollitos, fritters made out of black-eyed peas.<br />
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The coconut shrimp had a sweet, savory flavor that was augmented with a sweet citrus flavored sauce, while the marinated heart of palm had a subtle tanginess to it.<br />
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While those two were good, the bollitos had a grainy texture and its flavor really didn’t stand out compared to the shrimp and palm.<br />
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During the lunch service the table was given a bread basket with three different types of bread to choose from.<br />
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The fried plantains, banana chips, were lightly salted but were lacking in flavor and the Cuban bread essentially tasted like any other bread you get at a restaurant, nothing special here.<br />
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But my favorite had to be the corn pone Think of fried cornbread, which had a crunchy exterior and a spongy interior. It was a nice change from the otherwise bland breadbasket.<br />
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For the entrée we were given a choice of either a broiled grouper with a citrus-rum glaze and marinated star fruit or charbroiled chicken breast flavored with jerk spices that are made up of habanero chilies and allspice.<br />
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They were served with black beans, sautéed plantains and chayote squash. Both my friend and I decided to go with the chicken.<br />
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While I usually find chicken breast a bit dry, this was surprisingly moist, and the smidgen of barbecue sauce that accompanied it gave it a nice kick.<br />
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We were also given watermelon salad and verzada soup which contained collard greens, bits of sausage and ham hocks.<br />
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All in all my experience at the restaurant was great.<br />
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The Captain’s Table is next to the Student Center. It’s open for lunch service every Thursday at noon of this semester except for Nov. 26 and Dec. 17.<br />
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To make a reservation and for more information call (714) 432-5876 ext. 22.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-4352475232932388282010-02-23T18:28:00.001-08:002010-03-14T23:19:03.561-07:00Skosh, delicious but loud: Local Irish pub and restaraunt serves up yummy food with a discount.<i>Originally published in the </i><span class="timestamp"><i>May 13, 2009 edition of The Coast Report</i></span><br />
<i>by Michelle Slieff, Staff Writer</i><span class="timestamp"><i> </i></span><br />
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Costa Mesa’s Skosh Monahan’s is more than an Irish pub — it’s a place with quality food and better yet, it offers coupons. Check your Newport-Mesa coupon booklet in the mail.<br />
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Half the venue is an Irish pub with live entertainment and the other half offers a very different dining experience.<br />
<div style="float: right; padding: 5px;"><center></center><br clear="all" /><br />
<center></center> <script src="http://coastreportonline.com/js/zoom.js" type="text/javascript">
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<div id="ZoomSpin"><img id="SpinImage" src="http://coastreportonline.com/art/zoom/zoom-spin-0.png" /></div></div><a name='more'></a>If you’re not in the mood to be in the loud, obnoxious scene choose seating further from the bar.<br />
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You can eat on two different budgets with daily specials like corned beef and cabbage to more refined options like seafood and steak.<br />
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The shrimp and scallops dish is plated with big fresh veggies and steamed white rice. You can choose from sauce options like garlic and butter or chardonnay dill.<br />
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The burgers are huge and juicy and go well with the Boddinton’s Pub Ale on tap.<br />
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<div id="instory"><script language="javascript" src="http://coastreportonline.com/shared-content/adsys/creative.js">
</script> <script language="javascript" src="http://adsys.townnews.com/global/capped.js">
</script> </div>Wait for your entrée to arrive and skip the over-priced side salads. The blue cheese is good on the wedge salad but it’s a meal in itself.<br />
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The food was good but hopefully they learn to turn down the mic once in a while as it was hard to enjoy conversation with my companion.<br />
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Skosh Monahan’s is at 2000 Newport Blvd. in Costa Mesa. The restaurant opens at 4 p.m. Monday through Saturday and 12:30 p.m. Sundays.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-31433690997723122642010-02-23T18:27:00.000-08:002010-03-14T23:20:01.178-07:00Golden Truffle has breakfast treasures: The chef-owned restaurant has been in business for more than 30 years.<i>Originally published in the May 6, 2009 edition of The Coast Report<br />
by Michelle Slieff, Staff Writer</i><br />
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The Golden Truffle Catering and Restaurant caters to people who love to feel posh and pampered.<br />
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If good customer service is a must, then you’ll definitely appreciate the little details this spot has to offer.<br />
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<a name='more'></a>The host asked our names and remembered them throughout the meal. He pulled out my chair and placed the napkin on my lap. Like I said, the little details.<br />
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He checked back several times without even being our server.<br />
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Eating breakfast at The Golden Truffle is like being part of a secret club. No one knows they serve it considering it’s a monthly feature and is not shown on their normal hours of operation. I recommend getting on their email list at <a href="http://www.goldentruffle.com/">www.goldentruffle.com</a> to find out when their monthly breakfast is served. Otherwise they only serve lunch and dinner.<br />
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Right away I felt like royalty with all the white linens and the abundance of silverware on each table.<br />
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<div id="instory"><script language="javascript" src="http://coastreportonline.com/shared-content/adsys/creative.js">
</script> <script language="javascript" src="http://adsys.townnews.com/global/capped.js">
</script> </div>The dishes were simple with complex flavors and beautifully presented.<br />
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The eggs Benedict featured buttery hollandaise sauce with fresh blue crab and avocado. At $16 I expected either toast and spuds or mini food that look to pretty to eat. What I received was something in the middle—perfection.<br />
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The dish wasn’t weighed down by unnecessary carbohydrates put there to make you feel like you’re getting your money’s worth.<br />
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Instead, each muffin was piled high with a hearty helping of crab, there was plenty to share. Little donut puffs with sugar, vanilla bean ice cream and a raspberry puree were the perfect way to finish the meal.<br />
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The busboy consistently refilled our water glasses and every time we took the last bite of food he was there clearing our empty plate.<br />
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The food is a little pricey but totally worth it.<br />
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The restaurant is at 1767 Newport Blvd.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5339266589458664647.post-30267011788450166212010-02-23T18:26:00.000-08:002010-02-25T11:53:18.296-08:00Secret Soul Cafe: Memphis Cafe on Bristol offers a delicious twist on comfort food.<i>Originally published in the March 25, 2009 edition of The Coast Report<br />
by Michelle Slieff, Staff Writer</i><br />
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As I pulled up to Memphis Soul Café and Bar I noticed that from the outside it looked like nothing more than an average bar. I expected fried buffalo wings and nachos, but the experience was surprising and pleasant from the moment I walked in the door.<br />
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<a name='more'></a>Chef Diego Velasco offers a sophisticated menu with a presentational twist on common comfort food. Specials are prepared daily and are kept secret until five minutes before dinner service.<br />
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Walking around the corner you spot a full bar to the left and a room filled with strategically placed light wooden tables. The lighting is dim and cascades warm yellow hues throughout the room. The atmosphere is elegantly casual.<br />
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My guests and I were immediately greeted and told to sit wherever. We walked to the back to sit outside in a covered patio. Candles were lit and heat lamps were close by.<br />
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The dinner menu includes salads, gumbo and dinner items. The prices range from $7 to $20.<br />
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The shellfish jambalaya for $18.50 is a bowl full of flavor with smoky seafood broth, dirty rice, gulf prawns, mussels and Manila clams. Not only is this jambalaya fun to eat as you pull apart shells to get to marinated seafood, it also doesn’t leave you feeling sluggish like other more hearty jambalayas do. The broth texture was more like a soup than a stew.<br />
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The fried catfish for $17 is offered blackened or grilled and served with collard greens and hush puppies. Roasted jalapeno tartar sauce is what makes this dish. That or the hush puppies. Each piece of the dish textually complimented another with a smooth aftertaste of tangy tartar sauce. If you go fried you don’t feel that guilty.<br />
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The grilled eggplant napoleon for $15 was definitely the leader of the night. It featured zucchini, roasted red bell pepper, potato pancakes, oyster mushrooms, and barbecued corn on the cob. The tomato sorrel sauce was rich in flavor and very filling. This plate is one of those vegetarian dishes where you think it must have meat in it because it tastes so good.<br />
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What I appreciated about Memphis is the beautifully artistic plate presentations. This is where you go when you’re looking for a good plate of food, a warm inviting atmosphere and friendly service.<br />
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Memphis is at 2920 Bristol Ave. in Costa Mesa. Memphis features brunch on Saturdays and Sundays from 10 a.m. until 3 p.m. They are open daily for lunch from 11 a.m. until 3 p.m., and dinner is served Monday through Saturday from 5 p.m. until 10 p.m.<br />
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The restaurant turns into a small lounge and dance club after 10 p.m. featuring local DJs. For more information visit memphiscafe.com.Unknownnoreply@blogger.com0