In February, I attended a party at SOL COCINA to celebrate Chef Deborah Schneider and her Baja-style tacos being featured in Oprah’s O Magazine! (February issue).

Writer Julie Powell declares a Taco Fiesta: the Easiest Dinner Party You’ll Ever Throw; there’s no argument from me that a taco bar with an array of fillings and toppings is a quick, easy, and fun way to entertain, and an excellent way to satisfy the dietary needs of your friends and family, whether it be vegan, vegetarian, gluten free, dairy free, etc.

Now, the vegetarian taco, one of Chef Deb’s featured recipes from Oprah’s O Magazine, and a big hit at the recent Share Our Selves 19th Annual Wild & Crazy Taco Night, has been added to SOL’s seasonal menu, along with tacones, shrimp salad ‘esquites‘, and an ultimate burrito ‘Mar y Tierra‘. The mouthwatering taco is a delicious tangle of caramelized onion, roasted poblano chile, roasted sweet potato and black beans served on a corn tortilla with melted Oaxacan cheese, a drizzle of spicy chipotle salsa and pico de gallo. The Sweet Potato and Black Bean taco is Vegetarian and Wheat-Free and can be made Vegan without cheese and chipotle salsa. Shown as made by Chef Deborah (above) and my homemade version (below).

I like to call SOL my office – it’s quintessentially Newport Beach and there’s no better place to discuss a little business while sipping SOL’s refreshing Skinny Margarita  But, in case you’re not in the OC, you’ve lucked out today because I’m sharing the recipe right here on She’s Cookin’!

As a lover of the nutritious, sweet orange flesh of the sweet potato and the mild smokiness of poblano chiles (also called Pasilla) , this just may be my new favorite veggie taco –  until now,  it was grilled portabello with peppers and onions, but that’s what’s so great about tacos – they’re versatile. You can pack about anything between a tortilla, and it’s delicious! Of course, you can save time by serving your favorite prepared salsas. Same with the chipotle sauce, but you can make your own by blending one chipotle pepper (found in the Latin aisle at the store) with about a 1/2 cup of sour cream until smooth.

This taco is prepared dorado-style where the cheese-topped tortillas are grilled in a skillet (cast iron if you have one) before serving. You can try it with any kind of filling  - so, let’s get this party started!

Make it yourself, or let Chef Deborah prepare it for you Either way, Enjoy!

SOL Cocina

251 E. Pacific Coast Highway

Newport Beach, CA

(949) 675-9800

Two photos from the SOL celebration courtesy of Albert Evangelista Photography

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Sunday brunch at Cha Cha’s Latin Kitchen in Brea is nothing short of sizzling hot! Take two margaritas, add the energetic Latin rhythms of  Sombra Quieta, shake it up, and you just might find your inner Latina/o!

What we found on a gray and rainy Sunday in March was flavorful, familiar Latin food, killer cocktails, and music that makes you want to move! With drinks on the way and warm chips and two salsas to appease our mid-day hunger, I could concentrate on where I had heard Sombra Quieta before. Then I remembered, it was Art, Brews and Bites, two years ago at The Shorebreak Hotel – click on the video at the bottom  for a taste of their unique sound.

A little chilled and very hungry, we ordered cocktails straight away. Ranging in price from $7.95 to $9.50, we started with the Classic Margarita (left), the Mango Habanero (center) , and the Cha Cha’s Margarita (right) with ruby red grapefruit. The margaritas pack a punch but fresh-squeezed  fruit juices and homemade infusions (no sweet & sour mix used here)  make them go down real easy!

With 5 in our party, we were able to try numerous dishes and this is what I’d suggest for you as well because there is much to choose from and not a single one was disappointing.

For those who love rich cheesy dips, there’s the Wood-Fired Queso Fundido (above, $8.50) of baked cheeses over roasted potatoes and poblano peppers adding a depth of flavor often missing from more main stream fundidos. The lighter, fresh flavors of Shrimp Ceviche (below, $10.95) were calling my name: shrimp marinated in orange and lime juices with Serrano chile, red onion, and chunks of creamy Haas avocado was a sublime!

Chicken Flautas ($14.95) of  fresh free-range chicken, roasted corn, guajillo chili, and Oaxacan cheese wrapped in crispy flour tortillas and topped with a not-too spicy tropical mango-habanero salsa is a winner for kids and adults.

By this time, the dining room was full with parties celebrating birthdays and babies; couples and friends having lunch, and folks ducking in out of the rain, drawn by the Latin beats and the thought of warm, comforting Mexican food.

Our entrees arrived and we worked ourselves into a photo-taking frenzy between mouthfuls of “Wood-Oven” Carnitas ($17.95) slow-braised, marinated pork with achiote onion, – satisfying wrapped in corn tortillas with rice and black beans.

Always looking out for healthy choices, the pan roasted, fresh Mahi Mahi ($19.95) with sautéed calabasitas (squash), fresh corn, and lime-herb vinaigrette was outstanding and it’s nice to have a lighter alternative to the heavier meat and egg dishes.

Of course, we had to try a few of the eggy dishes – the Chorizo Scramble Souffle ($14.50) was fluffy with a perfect balance of spicy bits of chorizo, buttery Yukon Gold potatoes and green chiles baked in the wood-fired oven.

It’s hard to split a poached egg, but we tried because we could not resist ordering Cha Cha’s Hash and Poached Eggs ($15.50)! No wonder that it is one of the most popular items on the menu, its a flavor bomb of roasted chicken, poblano peppers, and potatoes with fresh tomatillo sauce, topped with Mexican cheeses, and baked in the oven to perfection.

That pretty much says it all! I’m officially hungry and can’t wait to visit Cha Cha’s again. Oh, except for their sublime coconut cake in light lemon buerre blanc sauce dotted with fresh fruit!

WAIT – THERE’S MORE! Cha’s Cha’s has generously offered to give away two $50.00 gift cards to two lucky readers. Leave a comment below telling us what you see that has you craving Cha Cha’s and, for a second entry, Like She’s Cookin’ and Cha Cha’s Latin Kitchen on Facebook and leave another comment to let us know that you did Two winners will be chosen at 10:00 p.m. on Thursday, May 3rd at 10:00 p.m. THE GIVEAWAY IS NOW CLOSED. Congratulations to Dana Sipper (#25) and Leanna Cruz (#20) – you’re the winners!

Cha Cha’s Latin Kitchen

110 W. Birch St.

Brea, CA  92821

(714) 255-1040

Sunday Brunch 11:30 a.m. -2:30 p.m.

Brighten your day with the sounds of Sombra Quieta:

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Whether you’re fueling your body for a strenuous day of shopping or taking a break to relax and recharge, Z Café in South Coast Plaza has what you need, from the pizza that made Z famous (available with gluten free crust, too) to a hefty sandwich or a fresh salad of organic greens, to “Sharables” and warming seasonal soups. All are house-made using only organic and natural ingredients with a number of vegan and gluten free offerings and, overall, a very heart healthy menu, not often found at fast-casual mall eateries.

With free wi-fi and a comfortable outdoor lounge area that invites you to linger, start with a nibble from the “Sharables” side of the menu such as fresh house-made hummus with accoutrements ($5.95) or Quinoa Taboulleh with Chicken ($10.95).  Salads, such as the Pear & Gorgonzola ($7.95) are an excellent choice and, if you desire the best of both worlds, you can opt for a Combo of half pizza or sandwich (select varieties) and soup or salad, probably the best deal of your day at $7.95! I highly recommend the Tortilla Soup if it’s featured as the Soup du Jour – appealing textures and deeply flavorful.

Our try my new fave, the Curry Chicken & Yam pizza that I tried during a recent blogger event where Z Pizza owner Sid Fanarof invited us to taste from their menu and filled us in on their Laguna beginnings and how Z Pizza addresses the needs of today’s health conscious consumer with concern for both the individual and the environment by supporting organic agriculture through organic menu items and their eco-friendly approach to operations.

Z Pizza’s signature hand-thrown, fire-baked, organic whole wheat crispy crust is reliably satisfying to my pizza-loving palate and my inner Cal-Italian craves the traditional Margherita pizza with fresh roma tomatoes, roasted garlic, and basil (above), but after tasting the Curry Chicken & Yam pizza – I have a new fave that pulls me across the Garden Bridge like a magnet. For me, their perfectly crisped crust is artfully complemented by the chunks of roasted yams, and fire-roasted curry chicken, with a smattering of mango chutney, mozzarella, and fresh cilantro.Try it and let me know what you think!

Prefer a sandwich on a chewy ciabatta roll? Go for the Grilled Carne Asada ($10.95) with sweet corn salsa and a nice zing from chipotle aioli or the Roasted Veggie ($8.95) chock full of seasonal vegetables, mixed greens, caramelized onions and artichoke hearts with provolone cheese.

Top it all off with a chilled brew or glass of wine from their selection of artisanal beers and boutique wines and you’re good for another run at the stores or maybe a quickie power nap on the comfy chaise tucked in the corner.

Z Café

South Coast Plaza

Macy’s/Crate & Barrel Home Wing

3333 Bear St.

Costa Mesa, CA  92626

(714) 545-5500

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As if THE CAMP couldn’t get any cooler, the recent opening of  the Wine Lab seems to say “you complete me”  The casual, hipster, eco-chic vibe of THE CAMP is a favorite of mine –  and many others who seek respite from SoCal’s ubiquitous strip malls and gargantuan shopping districts – and the perfect place for the Wine Lab to continue  their successful concept of daily wine tasting in a non-stuffy environment.

Designed with a mid-century flare, Wine Lab is right at home among the indy restaurants and unique shops at THE CAMP. Being a fan of mid-century modern design, I was totally smitten with the space and their play on the “lab” in Wine Lab with tasting flights served in a test tubes

Specializing in smaller family wineries, Wine Lab at The CAMP  also features a retail shop where customers have an opportunity to buy the wine, cheese, bread, honey, and goat butter that they taste on the bar. An expanded, small plate menu, includes Flatbread Pizza’s made by a French quiche-maker in Glendora; local-baked Sadie Rose Breads served with organic Meyenburg goat butter from Central California; and artisan cheeses paired with local honey made by Costa Mesa beekeeper Amy Cripps.  In addition, Costa Mesa’s Christopher Michael Chocolates (Voted America’s Best Chocolatier in 2010) stocks a selection of his confections.

Wine Lab proprietors ChrisAnn and Roger Richards are excited to bring a more sustainable approach to their unique services:

* A MicroMatic wine dispenser that serves eight wines on tap is a first in Orange County, California.  Wines are delivered in 19 liter reusable kegs which eliminate the waste of bottles and have a much smaller carbon footprint. “Small family wineries are embracing this medium of wine delivery, because of the size of the keg, the temperature stability during transport protects the wine which increases the quality for our customers.”

*A Natura water purifier has also been installed.  This system removes impurities and contaminants from the water without taking out the minerals.  It provides cold sparkling, still or room temperature water in large glass carafes that are washed and reused.

*An innovative iPad and iPhone system is used to take customer orders by the staff.  Roger noted that it allows the flexibility to be anywhere in the space and take a wine, food or to go order, plus they can swipe a customer’s card right in front of them so their card is never out of their sight. “If you see our staff on the phone they are not checking messages, they are checking on your order.”

A beer dispenser with six taps predominately features local microbrews. Currently, three beers from Fullerton-based Bootlegger’s Brewery on tap. Besides wine and beer tastings, Wine Lab will continue to provide education opportunities through winemaker events. “Customers really enjoy talking to the owners and winemakers plus it gives them an opportunity to taste a variety of the producer’s wines without making the trip to wine country.”

Wine Lab at The CAMP

2937 Bristol Street

Costa Mesa, CA

Open: Tuesday through Thursday from 11 am to 9 pm; Friday and Saturday from 11 am to 11 pm; Sunday 11am to 7 pm

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Have you tried Spike’s Fish House yet?

Normally, I don’t write about fast/casual concepts because they don’t fit in with my heart healthy focus. But when I finally tried Spike’s Fish House – unfortunately, there’s not one near Huntington Beach, so it took me awhile, I was really impressed with the freshness of the fish, the overall quality of all the ingredients, and high healthy quotient in everything I tried. The lettuce wrap photo (above) received a bunch of likes and comments when I posted it on Facebook – today’s equivalent of a successful micro test market blitz

Spike’s is a simple fast-casual concept that revolves around offering a great selection of fish that’s simply grilled for every order. There aren’t any secret recipes – just fresh fish that’s simply grilled and served with the best ingredients to deliver great food, at a great price, while maintaining responsible practices.

Unlike most fast-casual concepts in the area, Spike’s Fish House prides itself on displaying its fresh fish, and allowing guests to view it being grilled from an open display kitchen. The restaurant’s specialty is a Fish House Plate that features a ½ pound of a grilled fish, such as Tilapia “panko style” or fresh Salmon, with a choice of white or brown rice, and seasonal vegetables, all chopped and sautéed fresh.

Guests may select from Spike’s popular fish options, including Tilapia “panko style,” Wild Salmon, Basa, Snapper, Yellow Tail, Swordfish, Ahi, and Mahi Mahi; and choose to enjoy their fish between the bun as a slider; in a corn or flour tortilla as a taco; with white or brown rice in a bowl; or as a healthy lettuce wrap. Those who prefer a non-seafood option can enjoy fresh, grilled all-white meat chicken.

Spike’s house-made sauces, offered on the side with every menu item, are made from scratch in-house and include Spike’s Sauce (Greek yogurt and smoked paprika), Poke Sauce (sesame oil, ginger, and soy sauce), Chimichurri (fresh parsley, lemon, extra virgin olive oil, garlic, and red pepper flakes), Pico de Gallo (salsa fresca, the Spike’s way), and Lemon Pesto Aioli (lemon, garlic, basil, pine nuts, and extra virgin olive oil).

Both Spike’s locations now offer Happy Hour every Monday through Friday from 3 p.m. to 5 p.m.  Guests will have the opportunity to try new items such as Spike’s Cajun Basa Hard Taco for $3.25 and Panko-Style Basa Nachos for $3.95. Each evening a menu highlight will be a $5 combo of one of four select Spike’s items (soft or hard taco, slider or lettuce wrap) with an ice-cold bottled beer.

Lucky for those living in South County, you can enjoy Spike’s in Rancho Santa Margarita or Laguna Niguel! I’m hoping owner Tim Aspel will open a Spike’s in the Huntington, Newport, Costa Mesa area soon. Until then, I can fulfill my craving for their lettuce wraps with this recipe, which I’m happy to share so you can make them at home, too

Spike’s Fish House

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Named “Restaurant of the Year” by Riviera Orange County in July 2011, Raya lives up to the acclaim with its unique Pan-Latin Coastal Cuisine prepared with sustainable seafood, local produce, natural and organic meat and Chef Richard Sandoval’s signature Latin flavors.

A stunning restaurant with unparalleled views of the sweeping Laguna coastline, Raya is destination dining at its finest. If one is fortunate to partake in a leisurely pleasure or business lunch as I was, the gorgeous view can be appreciated from any table in the dining room.

Raya’s menu is divided into Small Plates, Large Plates, and Sides with designations for naturally gluten-free dishes. First to arrive, the unique cheesy bread poufs dusted with cumin are a delightfully telling teaser for what lies ahead. Warning: stop at one if you can!

Salmon Tiradito – mango, citrus, white soy ponzu, wasabi aioli, and pomegranate

The small plates offer an array of sustainable seafood selections from an assortment of ceviches, steamed mussels and clams, oysters on the half shell, to lobster tacos. Then there are the salads and Latin-influenced beef huaraches, Dungeness crab quesadilla, as well as Asian chicken dim sum. With 17 ways to go, it was not an easy decision, but I’m confident none of your choices will be disappointing.

 Dungeness Crab Curry Quesadilla – oaxaca, manchego, green onions, cilantro, and roasted poblano-honey salsa

Beef Huarache – NY sirloin, manchego cheese, black bean, caramelized onion, and chile toreado salsa

Large plates are pared down to 12 selections including Wagyu beef short ribs, dry-aged NY steak, Jidori chicken, and a vegetarian Arepe. Seafood choices include organic King salmon, black bass, Alaskan black cod, dscallops, and a Maine lobster salad .- all certified sustainable by Monterey Bay Aquarium’s Seafood Watch.

Pan Seared Sea Scallops – roast corn,  sushi rice, nopalito, char siu pork belly, snap peas. and white soy mojo

Chimichurri Jidori Chicken Breast – cinderella pumpkin, caramelized apple, wild rice, cavalo negro kale, pipian sauce, and lime pomegranate pine nut salsa

Miso Alaskan Black Cod  - daikon radish, charred broccolini, lemon togarashi aioli, and kabayaki sauce

You taste with your eyes; first, the vibrant colors and myriad textures captivate, then, the complexity and layers of flavors render you speechless as you savor each tantalizing bite – all are beautifully executed by Chef Marissa Gerlach.

Being fully satisfied and wanting nothing more from life but to recline on a chaise lounge poolside or a stroll on the sand with the surf chasing our heels, we shared the Dessert sampler – a fitting finale to a stellar afternoon.

Dessert Sampler – milk chocolate coconut cake, cinnamon spice churro with kahlua pudding, dulce de leche and almond tres leches with praline ice cream

I can only end by saying, you owe it to yourself to reserve an afternoon sometime soon, make your way slowly down the coast and treat yourself to a meal at Raya – whether it be lunch, dinner, or Sunday brunch, just do it – you’re worth it! And, don’t wait three years, like I did

The Ritz Carlton Laguna Niguel has generously agreed to offer you a chance to WIN dinner for two! (Note: holidays excluded, includes appetizer, entree and dessert, gratuity and alcohol not included.) Simply leave a comment below, telling us which of the stunning dishes is calling your name. For an additional entry (so that’s 2 entries total), we’d love for you to Like the Ritz Carlton Laguna Niguel and She’s Cookin’ pages on Facebook and leave a second comment letting us know  – we love new friends  If you already Like us – let us know that, too. Comments will be accepted until Thursday, March 29, 2012 at 10:00 p.m. The winner will be randomly selected and notified via the email included with your comment.

RAYA

The Ritz Carlton, Laguna Niguel

One Ritz-Carlton Drive

Dana Point, California 92629 USA

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Oh yeah! This week, and any week’s obsession, Lucca Cafe’s Own Cured and Braised Crispy Pork Belly, on a bed of corn kernel and mascarpone polenta, topped with a slather of dried apricot chutney: the sticky sweet apricot is the perfect foil for the crisped porcine richness and creamy polenta wraps each bite with a silken finish. I’m hot just describing it! My fellow food writer Anne Marie declares “compounding flavors transforms any rowdy table into one where chewing and silent worship rule”, and that, my friends, is the “occasional indulgence to drool over” that I refer to (see sidebar).

Obviously, you know from the title that said dish can be had at Lucca Cafe which, lucky for us, is located in a typical shopping center in Irvine, conveniently accessible from the 405 freeway. Lucca Cafe is redefining happy hour and bar food every day of the week from 4:00 – 6:00 p.m. with their Bar Snacks menu. Small plates continue to be popular – they’re easy on the wallet and guests are able to experience many different dishes and leave full and satisfied. Enjoying them in a European-type bistro like Lucca is the perfect way to end a hectic day or set the tone for the rest of your evening.

Bresaola hand rolls | poached pears, baby arugula, balsamic reduction, lemon creme fraiche

All of owner Chef Cathy Pavlos’ menus are based on the use of healthy and high quality ingredients, such as certified Angus beef, free-range turkey, hormone-free chicken, wild salmon and locally grown organic produce. The idea behind the small plates is to let the creativity talents of chefs in the kitchen shine, so the menu changes weekly and reflects the changing seasons and the best of the local markets.

For me, the Giao burrata in a basil pesto bath, drizzled with balsamic, accented with a single sublime roasted tomato, epitomizes the quality of their sourcing – surpassing many housemade burratas I’ve experienced.

Always important: The bar features more than 30 wines by the glass, with a choice of 2.5-ounce or 6-ounce pour of wine for $5 to $14. Lucca’s European bent carries through to the wine list where 2/3 of the wines are of European origin and 1/3 domestic. From 4:00 to 6:00 p.m. they have special wines by the glass for $6.00 and imported and microbrew beers, $4.00 – $6.00.

Other highlights of the menu on this night:

Tempura Sand Dabs  |  Fennel slaw

New Zealand lamb chops  | cumin and cinnamon scented, mint/parsley yogurt

Crab-stuffed wild jumbo shrimp  | wrapped in prosciutto, fiery sauce

Blue Cheese tart  | gorgonzola, cippolini onions in agrodolce, port wine reduction

Angus beef short ribs |  braised in balsamic and red wine , yukon mash, horseradish creme fraiche

The entire menu is priced from $5.00 to $8.00 – an unbelievable bargain, especially considering this is not your usual simplistic bar fare. Before leaving, treat yourself with dessert from the regular dinner menu; like the Italian Affogato – one scoop of handmade vanilla bean ice cream with a double shot of Lavazza espresso, fresh whipped cream and chocolate chips:

or this decadent LUCCA Brownie warmed in a skillet with locally made goat’s milk ice cream and fresh berries. Can I get a second “Oh yeah” ?! 

LUCCA Cafe
6507 Quail Hill Pkwy
Irvine, CA 92603
Tel: 949-725-1773

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First, take a deep breath, aahhhh, relax, make yourself comfortable, let the sunlight caress your skin as you absorb the magnificence of the Pacific, brilliant sun piercing the sky on a clear day and you do feel as if you can see forever. Begin with a flute of bubbly or the world famous St. Regis Bloody Mary and realize how lucky you are!

Having been to the original St. Regis in NYC, there was no question that this gorgeous Sunday afternoon repast be ushered in with the famous St. Regis Bloody Mary. Although the origins of popular cocktails are generally disputed, most people agree that the St. Regis in New York City is the American birthplace of this signature cocktail, which they call the “Red Snapper”.  Credit goes to Fernand Petiot, a Frenchman who became head bartender at the St. Regis Hotel in 1934 and brought with him the drink that he created while working at Harry’s New York Bar in Paris in the early 1920′s.

I’ve read that the original Red Snapper recipe did not contain horseradish — but this one definitely did, and if you like a Mary that packs a punch, you’ll love the St. Regis Bloody Mary. Each St. Regis has their own signature local Mary and the St. Regis Monarch Beach’s is the Agave Maria with tequila as the base spirit.

Located in Monarch Beach in Dana Point, you won’t find a more alluring choice than St. Regis’s European-style Motif for elegant oceanfront dining with true flair. Popular in Orange County for its Sunday Champagne Brunch, Executive Chef Frederic Castan offers a unique culinary experience featuring an array of eclectic international dishes in a warm and inviting atmosphere. Motif offers striking Pacific views for both terrace and indoor dining and lively weekend entertainment.

The brunch menu changes to reflect the seasons and the freshest ingredients available locally as well as Chef Castan’s creative touch. Staples of  Motif’s Sunday Champagne Brunch are the carving station, seafood station with fresh crab, shrimp, and oysters in the half shell with changing ceviches, gourmet selections of salad, an impressive sushi bar, an Asian BBQ and wok station, and the omelet and pancake station with toppings that stretch as far as the eye can see. Fortunately, the amazing array of desserts are strategically placed near the entrance so guests know to save room and can contemplate what sweet delicacy(s) to choose as a grand finale to this royal feast.

My strategy to avoid pure gluttony at a buffet brunch of this caliber is to choose what I love most: egg dishes, salads, and seafood, and select carefully from the rows of elegant silver servers. On this day, I chose the Achiote marinated duck breast with orange quinoa and crisped sage and it was outstanding. Motif utilizes classic round chafers which are smaller than the more common rectangular servers and hot foods are brought from the kitchen in small batches to maintain quality.

This well thought-out approach also allows for maximum enjoyment from the stunning array of decadent dessert delights that await.

 Of course, if you possess an obsession for the sweet things in life, there’s nothing that says you have to save the best for last!

As you can see, I managed to exercise some restraint!

What better way to celebrate a special occasion; whether a birthday, visiting family, bridal shower, or treating yourself to a rejuvenating day by the sea.

The St. Regis has generously agreed to offer you a chance to WIN brunch for two! Simply leave a comment below, telling us what’s your favorite occasion for brunch. For an additional entry, we’d love for you to Like the St. Regis and She’s Cookin’ pages on Facebook and leave a comment that you like us – you really like us Comments will be accepted until Saturday, March 17, 2012 at 10:00 p.m. The winner will be randomly selected and notified via the email included with your comment.

Have a fabulous weekend and remember Easter, Mother’s Day, and Father’s Day are just around the corner!

The winner, selected by Random.org, is Comment #8 – Jack Liao. Congratulations!

Motif Sunday Brunch

11:00am – 2:30pm last seating
$69.00 w/o champagne
$79.00 w unlimited champagne
$39.00 children 5-12

St. Regis Monarch Beach
One Monarch Beach Road
Dana Point, CA 92629
(949) 234-3200

Photos of property courtesy of the St. Regis.

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Enoteca is the Italian word for a “wine shop” where one can sample and buy local or regional wine at a reasonable price while enjoying good food and good company; CUCINA Enoteca is uniquely that, and a breath of fresh air in our suburban dining landscape. On my first visit to CUCINA Enoteca in Irvine Spectrum, I was utterly enamored by the eclectic decor, the perfectly executed, rustic comfort food and how owner Tracy Borkhum and the Urban Kitchen Group of San Diego manage  to exude the conviviality of a local Italian taverna/enoteca in a sizable space, in the middle of destination-mall Irvine Spectrum, in the midst of suburban Orange County sprawl. But, based on the rave reviews garnered in the first few months, CUCINA enoteca will soon be as lauded as it’s sister restaurant CUCINA Urbana in San Diego – OC foodies are ecstatic that they decided to come north!

The spacious garden patio hints as to what lies within: a relaxed feeling takes hold as your eyes take in the eclectic mixture of reclaimed wood communal tables, brightly painted garden furnishings, and colorful retro modern patterns punctuated with perfectly shabby chic flea market finds as you enter the soaring interior space striking in its contemporary eco bohemian eclecticism.

We began our lunch with a vasi selection: mini mason jars of tasty condiments and creations to be slathered on toasted Tuscan style bread. We had to try the burrata and roasted garlic confit, but chicken liver paté with brown sugar shallot and duck rilletes with apricot mustard sound intriguing.

I don’t think a visit to an Italian enoteca would be complete without sampling a few antipasti. A selection of formaggi + salumi, fried squash blossoms, and Mediterranean mussels quickly arrived. The cured meats: prosciutto, salami picante, and finocchio were accompanied by maytag blue, truffle tremor, and crotese cheese, but what was really was the cornucopia of condiments served alongside – the board was so busy, our cameras were having difficulty focusing! Stuffed fried squash blossoms filled with creamy herb ricotta were quickly devoured.

fried squash blossoms stuffed with herb ricotta + purple basil pesto + lemon aioli

Mediterranean mussels with peppadew pepper + chile aioli + torn toast

My dining companions and I had missed the media dinner and Executive Chef Joe Magnanelli and chef de cuisine  Lauren “Lulu” De Rouen wanted us to experience the best of their farm-to-table California-inspired Italian classics, and that we did! In quick succession came the insalate, pasti, the pizza, the piatti (small plates), and a couple of contorni (sides) for good measure.

beet + housemade ricotta with white balsamic orange vinaigrette

linguine vongole with piquillo peppers

honey roasted eggplant + herb goat cheese

grilled Berkshire pork chop and cippolini onion + seki ichi apple +cider reduction

truffle parmesan fries |  brussels sprouts + Ivan’s hot sauce

Overall we were impressed with the execution of the dishes and  the quality and freshness of ingredients, from the bread to the sauces, were superb. My favorite dish of the entire meal was the all-out rustic Daily Board: a braised meat prepared tableside and served atop polenta – on this day it was tender rabbit with caramelized onion and carrot – molto bene! Duck, veal, lamb, and pork are also featured as the Daily Board.

The consensus among us and our feedback to chef was mostly limited to editing flavors to highlight the fine seasonal and sustainable stars: we felt the toast with drizzled chile aioli did not add to the mussels although you certainly want the toast to sop up the delicious broth; for us, the ricotta was a bit mild and the lovely candy-striped beets were overwhelmed by the lettuces; for our taste, honey roasting the eggplant made it too sweet, etc. Unfortunately, duty called and I missed the dolce (dessert), all the more reason to return to CUCINA enoteca, soon!

More on the wine shop: The wine list follows an affordable retail pricing program – one of the only in Orange County – offering approximately 200 selections. Guests can select a bottle for dinner (corkage fee of $8 applies) or purchase wine to go. Because wine is sold at retail prices, a bottle is priced much lower than you would typically find it on a restaurant menu; the relatively small corkage fee (other restaurants charge up to $20 corkage) keeps the cost low for guests. Wines of the Americas and the Mediterranean are among the major wine-producing regions in the wine shop, and CUCINA enoteca offers a diverse selection of wines by the glass for diners.

CUCINA enoteca

Irvine Spectrum

31 Fortune Drive

Irvine, CA

(949) 861-2222

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Savannah Chop House has the classic Rat Pack vibe that has been enjoying a renaissance in the past few years; picture yourself lost in the embrace of a red leather booth, ice cold martini in hand. Whether attributed to disenchantment with the times, a desire to return to what we view as simpler days, baby boomer nostalgia, the popularity of Mad Men, or simply the need for a good stiff drink and a perfectly-cooked prime cut of meat – you can find this, and more, at Savannah Chop House.

I first visited Savannah Chop House for the Lobster Challenge - it goes until February 28th, if you want to try this amazing Maine lobster dish:

Boiled Lobster with Cappelini and Lemon Buerre Blanc Sauce

Since then, I’ve been back to talk to Executive Chef Mark Anthony Pariano about what he’s done to freshen things up at Savannah Chop House since coming on board in June of 2011. He is committed to a changing seasonal menu, buying locally as much as possible and sourcing from quality purveyors such as Melissa’s Produce. Nearly every dish has a fresh component that lends immense flavor and a contemporary twist as well as a nutritional bonus: the All-Natural Prime Pork Chop is served with Brule apples, Slow Braised Short Ribs are complemented by sautéed green beans and carrots, and Napa cabbage slaw with pineapple, peaches, and papaya pairs well with Macadamia Hoisin Crusted Halibut.

Savannah Chop House Duck Salad

Chef Pariano and I both have a close family connection to heart disease and, now that the spotlight is on sodium as a significant culprit in the American diet, hope to see restaurants rely less on salt as a flavor enhancer and more on the quality of ingredients and attention to preparation. Glancing at Savannah Chop House’s dinner menu, Chef Pariano’s signature is evident – highlighting the star; whether meat, seafood, or pasta, with flavors of herbs, citrus, aromatics and techniques such as gastriques, wine reductions, and light sauces. I’ve included photos (leading off with their Southern Chopped Salad) of a few of Savannah’s heart healthy menu items for you to taste with your eyes. If you’ve never dined at Savannah Chop House, Orange County Restaurant Week is the time to do it – check out their fabulous prix fixe menu for $40 per person.

Apricot Ginger Glazed Citrus Salmon

Heirloom Tomato Salad with Balsamic

Savannah Chop House

32441 Golden Lantern
Laguna Niguel, CA 92677

(949) 493-7107

Reserve a Table Online

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