_The Llano Poblano The ninth location to open in the country, I would like to welcome Hopdoddy with open arms. The burgers were yummy. I had the LLano Poblano which was delicious Angus Beef, Apple-Smoked Bacon, Pepper Jack, Seared Poblanos, Chipotle Mayo. As you can see I loaded it with the works. The FRESHEST available, all-natural ingredients!! Their beef comes from HUMANELY RAISED COWS, never, ever given growth hormones or antibiotics. They grind everything in-house daily. Their fries are HAND-CUT from select Kennebec potatoes. The buns are made from scratch & BAKED FRESH all day everyday. ENJOY! So, break your diet and break up your Holiday, shop til you drop at Fashion Island and try Hopdoddy on for size! Hopdaddy . 401 Newport Center Dr . #311. Newport Beach, CA 92660 . (949) 640-2337 Sun–Thurs 11am–10pm |Fri–Sat 11am–11pm hopdoddy.com | Hand cut Truffle, Parmesan Fries Nutella, Chocolate, Pretzel Shake This was truly one of the better shakes that I have tasted. It is hard to beat the Galley's Coffee and chocolate shake but the crunchiness of the pretzels made this a winner. |
I rarely start with my BFO on the Pour. Really nice pour was served to me by the most friendly waiter. Hopdoddy Burger bar has come to the OC from Austin, Texas where they obviously know great meat and definitely know how to party.
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“Vegetarians beware” – it’s “all about the carnivores” at this “hip” Fairfax American restaurant where celeb chefs Vinny Dotolo and Jon Shook revel in the “sheer creative fun” of conjuring up a “decadent” menu.
Animal is a New American restaurant celebrated for its interesting combinations of flavors and it's creative meat plates. I had been hearing about this restaurant for years and finally decided to dive in. Only open for dinner and brunch on weekends, it is definitely worth a trip to try some of the very tasty dishes on the menu. We started with the street corn which was out of this world. Slightly charred with a delicious aioli sauce topped with parmesan cheese. Poutine, a traditional Canadian diner dish was our next choice. French fries, topped with a delicious veal shank gravy. I am not really a Poutine fan but I could not stop my fork from diving in to this scrumptous side. It had tender chunks of veal that had this dish addicting. Before we sunk out teeth into the classic patty melt, we had Hamachi topped with a crisp, fresh and most interesting cole slaw garnished with crisp onions and a hint of Jalapenos. They call it The Tostada. Our dessert were equally great. The Trés Leche cake so dense and moist, dripping with a creamy sweet milk. These chefs Vinny and John have six restaurants to try. Stay tuned! Reservations Recommended! 435 N Fairfax Ave . Los Angeles . CA 90036 . (323) 782-9225 . animalrestaurant.com Ordering from this chalk board seems simple but making your selection is truly challenging. Next on my list to try will be the meatball Sub. The burger was really juicy and delicious with a soft, locally baked brioche bun. To wash your burger down, local craft beers are on Tap. MOUTHWATERING!
At Working Class Kitchen they value old-world ideals like skill, craftsmanship, and integrity. They grind all the beef for the hamburger you’re about to eat. Of course the arugula in the salad you’re buying is hand-picked and grown locally. The fresh mozzarella melting in your grilled cheese panini is also made locally.
From house-made to Devil's Gulch to Hudson Valley, their deli counter is full of fine cuts and choice meats. Swing by and grab some Chianina beef by the pound or an entire Porchetta for your next grill out. The Working Class Kitchen . 1322 CORONADO AVE. . LONG BEACH, CA 90804 . 562.494.0306 workingclasskitchen.com OPEN SEVEN DAYS SUN – WED, 11AM – 5PM THURS - SAT, 11AM - 7PM Our first delicious sample was Toscana Porchetta, a delicious Panini with sliced Porchetta, a flavorful thinly sliced pork that has been cooked on a spit wrapped in pork belly. Next sample was the fried cauiflower with blue cheese and Sriracha. The rice balls and Burrata melted in your mouth. The Marinara sauce that was served with the rice balls and meat balls was the best I have had since cooking school in Italy. Sharron Barshishat, Owner and Chef, former Cordon Bleu graduate, found his love for Italian cooking when he lived and cooked in Florence. Moving back to the US, he started a food truck, called Great Balls on Tires. Paninoteca Maggio is a welcome addition to Santa Ana's Food scene. Sharron is so personable. Not only did he cook up a delicious lunch but he treated us to his smooth espresso to complete our amazing meal and fun dining experience. Open for lunch and brunch. I can't wait to try everything else on the menu. This is a must try from the OC Wino.
Paninoteca Maggio . 304 N Main St, Santa Ana, CA 92701 . (949) 393-333 . paninotecamaggio.com We headed to Sushi Roku one Thursday night and we were greeted by one of the nicest restaurant managers, Jeff Kingsbury. Not only did he send us our first drink on the house, he had some very special sushi in store for our dinner.
We ate the most delicious Hamachi with chopped peppers. The Albacore sushi with crispy noodles was off the charts. Eating a wide variety of sushi is what I like to experience and Jeff was truly accommodating to our wants and palates. With all the competition in OC, Sushi Roku will have a nice stab at competing. Convenient location, friendly staff, full bar, and great Sushi. One of 4 in the chain. Worth a try to pop in and experience this lovely new restaurant. Ask for Jeff and tell him the OC Wino sent you. You might get a free pour. Sushi Roku . 327 Newport Center Drive . Newport Beach . CA 92660 949.706.3622 Some people love the taste of the spices and dishes that come from Mexico, and for those people, Amorelia Mexican Cafe offers you a taste of Michoacan right here in your own town of Costa Mesa, CA.
I am always skeptical when someone tells me, "This place is to die for." As you all know, I am really picky but I was really impressed by Amorelia. Everything was very authentic and really great. Worth a trip to Harbor Blvd. Whether you are out buying a car, barbecue, appliances or just simply in the area, it is well worth a lunch or dinner. Added bonus, they have a full bar. Amorelia Cafe . 2200 Harbor Blvd . Costa Mesa, CA 92627 . (949) 646-1422 Amorelia I bet you never knew that the ingredients were so basic. Now the cooking method. Clean and chop the bell peppers. Please due yourself a huge favor and use a Cuisinart. Drain the juice from the peppers overnight through cheesecloth. Next day, add all the ingredients. I always add more Tobasco because as most of you now realize, I like things a little hotter than most. Cooking time will vary. You want to make sure the mixture is thick and muted in color, 1 hour +. Watch not to burn so stir often. When you think the consistency is where you want it and the peppers are soft, now is the time to use a candy thermometer or insta-read thermometer. You must bring the temperature to 160 Degrees and hold it for at least 10 minutes to kill any bacteria.
Meanwhile sterilize your glass jars in boiling water. Pour pepper relish in your glass and cap immediately to seal the top. Makes 8 1/2 pint jars. This recipe is very easy to double. It is important to know the relish gets a little hotter and thicker when it cools. Serve with Hot Dogs, Hamburgers, Tuna, as an appetizer over cream cheese. People will go nuts on the stuff. You can thank me later for divulging a top secret recipe from Fox's Fine Foods.
Get a recap on our lunch at République.
Republique 624 La Brea Ave . Los Angeles . CA 90036 . 310.362.6115 republiquela.com Chef Chandra Gilbert finds herself once again reliving her lifelong dream of opening a vegan Mexican restaurant featuring bold flavors and seasonally-conscious ingredients. We started off with these delicious tacos. Grilled zucchini - salsa verde, grilled mushrooms - mole, and my favorite cauliflower - cilantro pesto. Thanks to Ronnie, we were able to sample quite a few really amazing dishes. We ordered the potato - tempeh chorizo quesadilla, and Flautas De Camote, filled with sweet potatoes - onions - pico de gallo - guacamole -cashew nut cheese - cilantro. He wouldn't let us out the door until will finished our meal with the Mexican Wedding Cookies and the most delicious dairy free chocolate coconut ice cream. He was really helpful in creating a most outstanding lunch for Miss Pearl, Aubrey, and myself. With the opening of Gracias Madre in West Hollywood in January 2014, Gilbert brings that passion to Los Angeles with a menu that blends produce from Be Love Farm with ingredients sourced from local farmers markets.
Gracias Madre is a beautiful restaurant with a lovely bar, indoor dining, and a great outdoor space. They offer an amazing selection of Tequila, Mezcal, and delicious cocktails. The food is healthy, clever, and very tasty. A must try. Word has it, the awesome team is opening a similar concept in Orange County. With the opening of Gracias Madre in West Hollywood in January 2014, Gilbert brings that passion to Los Angeles with a menu that blends produce from Be Love Farm with ingredients sourced from local farmers markets. Open 7 days a week: 11am – 11pm -Weekend Brunch: 11am – 3pm -Weekday Lunch: 11am – 4pm -Weekday Happy Hour: 3pm – 6pm 8905 Melrose Avenue . West Hollywood, CA 90069 . 323-978-2170 graciasmadreweho.com Marinate over night, rub the pork with: Brown sugar, ground coffee beans, salt and pepper, cumin, chili, tumeric. Simply raid your spice cabinet for your favorite flavors. I prefer the All-Clad Slow Cooker. You can take the insert and actually use it to sear your meat stove top before you add all your ingredients. Less pans to clean. Brown the meat on all sides with garlic and olive oil. Add two slices of bacon just for fun and flavor. Once the meat is browned add: 2 beers 2 root beers or coca cola, enough liquid to cover the meat. Drizzle with Maple Syrup Add any vegetables in your refrigerator. Turn your slow cooker on Low for 8 to 10 hours. When you come home from a long day, it is ready to eat and your house smells yummy! Strip the fat away and shred this lean and flavorful pork and lay on a cookie sheet, put in a 300 degree oven for 20 minutes if you like the meat crispy.
Meanwhile warm the tortillas and place all your taco serving out so people can build their own. This night, I served them with a delicious Mango Salsa from Trader Joe's. Blend up a delicious Skinny Margarita! Bon Appétit |
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