What's better than getting together with old friends, drinking wine, eating food, and reminiscing about old times? Not much. Throw in a sweet Sonoma house and some random games and you have a great weekend.
Monday, January 21, 2008
Friday, December 14, 2007
What’s Cookin’ Behind the Curtain – The Crepe Escape
(Originally posted on LAist on December 14)
After a five-week hiatus, LAist is back to taking you on its weekly trip down to Orange County to uncover the unique dining experiences that await adventurous eaters willing to explore beyond the county line.
I’ve always had a certain fascination with crepes. Not sure exactly why, perhaps it’s the simple elegance that a crepe has, its delicate buckwheat consistency and taste that can be deliciously served with virtually any kind of filling, whether sweet or savory. All I know is that when I pass a crepe stand or shop, I almost immediately get suckered into buying one, kinda like that dreaded hot dog and onion stand outside of ball games.
La Galette Creperie in San Clemente not only serves delectable crepes, but gives you the added bonus of being a wonderful little sidewalk cafe (which if you’ve read my other reviews, you know I’m a big fan of). It’s situated immediately adjacent to San Clemente Pier, so you can sit out in front and sip your coffee while watching surfers come in from their morning runs and people walking their dogs. It also has about ten tables of inside seating.
The restaurant is essentially a breakfast/lunch spot. The menu primarily consists of crepes, divided between sweet and savory, although different types of egg scrambles are also offered. However, unlike a crepe stand, La Galette Creperie uses fresh, gourmet ingredients to create tantalizing combinations. For example, on the savory side, fillings include ham, swiss cheese, and béchamel sauce (Croque Monsieur); smoked salmon with crème fraiche and red onion (Sunday Brunch); and chicken with apples, gorgonzola cheese, and hazelnut dressing (Chicken Fuji). The sweet side of the menu has favorites like Nutella and Dulce de Leche, but also inventive treats like the Campfire (chocolate, marshmallow cream, and crumbled graham crackers) and Strawberry Shortcake (homemade shortcake, strawberries, and vanilla sauce).
When I made my trip, I was a little overwhelmed with all of the options. I settled on the Chicken Apple Sausage Scramble crepe, which was filled with the sausage, as well as scrambled eggs, rosemary potatoes, sautéed onions, and Monterey Jack cheese, and topped with a white sauce. The filling was pretty generous so that it felt like I was getting a scramble that just happened to be surrounded by a crepe, as opposed to being predominately crepe without much on the inside. The eggs were light and fluffy, while the sausage added plenty of flavor but not a lot of density. On the flip side, the sauce added an appropriate level of richness with the cheese, giving the dish a nice balance: robust and filling, but not too heavy.
In fact, it was light enough that I couldn’t resist ordering up a second crepe, this time a dessert crepe to cleanse the palate. My server had already brought out the check, but I figured I had nowhere to be and more room in my stomach to eat. And I wasn’t disappointed. I opted for the Berries and Cream crepe, a slightly less sweet option so I could justify to myself that I ate fruit with the meal. It was a relatively simple crepe, full of fresh strawberries, blueberries, and blackberries alongside a healthy portion of whipped cream. It was an amazing example of how good food can be when you just let the natural flavors speak for themselves, rather than needlessly complicating a dish by introducing more complex ingredients. The sweetness and slight tartness of the berries, mixed with the cream and the texture of the crepe was spot on.
The food alone makes La Galette Creperie worth a visit, but it’s the idyllic setting that makes it truly memorable. San Clemente is known for being roughly equidistant between Los Angeles and San Diego, which means it’s way out of the way for most people. But it’s also known as one of the last true beach communities in Southern California, personified by laid-back lifestyles and the absence of significant commercial development. Each of the beaches is semi-secluded, allowing for small shops and fewer visitors. As such, soaking in the sea breeze while chowing down on some great crepes truly gives one a feeling of escape. If only life could always be this simple.
La Galette Creperie
612 Ave. Victoria, Suite E
San Clemente, CA 92672
Photos from La Galette Creperie's website, since my camera crapped out on me
After a five-week hiatus, LAist is back to taking you on its weekly trip down to Orange County to uncover the unique dining experiences that await adventurous eaters willing to explore beyond the county line.I’ve always had a certain fascination with crepes. Not sure exactly why, perhaps it’s the simple elegance that a crepe has, its delicate buckwheat consistency and taste that can be deliciously served with virtually any kind of filling, whether sweet or savory. All I know is that when I pass a crepe stand or shop, I almost immediately get suckered into buying one, kinda like that dreaded hot dog and onion stand outside of ball games.
La Galette Creperie in San Clemente not only serves delectable crepes, but gives you the added bonus of being a wonderful little sidewalk cafe (which if you’ve read my other reviews, you know I’m a big fan of). It’s situated immediately adjacent to San Clemente Pier, so you can sit out in front and sip your coffee while watching surfers come in from their morning runs and people walking their dogs. It also has about ten tables of inside seating.
The restaurant is essentially a breakfast/lunch spot. The menu primarily consists of crepes, divided between sweet and savory, although different types of egg scrambles are also offered. However, unlike a crepe stand, La Galette Creperie uses fresh, gourmet ingredients to create tantalizing combinations. For example, on the savory side, fillings include ham, swiss cheese, and béchamel sauce (Croque Monsieur); smoked salmon with crème fraiche and red onion (Sunday Brunch); and chicken with apples, gorgonzola cheese, and hazelnut dressing (Chicken Fuji). The sweet side of the menu has favorites like Nutella and Dulce de Leche, but also inventive treats like the Campfire (chocolate, marshmallow cream, and crumbled graham crackers) and Strawberry Shortcake (homemade shortcake, strawberries, and vanilla sauce).When I made my trip, I was a little overwhelmed with all of the options. I settled on the Chicken Apple Sausage Scramble crepe, which was filled with the sausage, as well as scrambled eggs, rosemary potatoes, sautéed onions, and Monterey Jack cheese, and topped with a white sauce. The filling was pretty generous so that it felt like I was getting a scramble that just happened to be surrounded by a crepe, as opposed to being predominately crepe without much on the inside. The eggs were light and fluffy, while the sausage added plenty of flavor but not a lot of density. On the flip side, the sauce added an appropriate level of richness with the cheese, giving the dish a nice balance: robust and filling, but not too heavy.
In fact, it was light enough that I couldn’t resist ordering up a second crepe, this time a dessert crepe to cleanse the palate. My server had already brought out the check, but I figured I had nowhere to be and more room in my stomach to eat. And I wasn’t disappointed. I opted for the Berries and Cream crepe, a slightly less sweet option so I could justify to myself that I ate fruit with the meal. It was a relatively simple crepe, full of fresh strawberries, blueberries, and blackberries alongside a healthy portion of whipped cream. It was an amazing example of how good food can be when you just let the natural flavors speak for themselves, rather than needlessly complicating a dish by introducing more complex ingredients. The sweetness and slight tartness of the berries, mixed with the cream and the texture of the crepe was spot on.
The food alone makes La Galette Creperie worth a visit, but it’s the idyllic setting that makes it truly memorable. San Clemente is known for being roughly equidistant between Los Angeles and San Diego, which means it’s way out of the way for most people. But it’s also known as one of the last true beach communities in Southern California, personified by laid-back lifestyles and the absence of significant commercial development. Each of the beaches is semi-secluded, allowing for small shops and fewer visitors. As such, soaking in the sea breeze while chowing down on some great crepes truly gives one a feeling of escape. If only life could always be this simple.
La Galette Creperie
612 Ave. Victoria, Suite E
San Clemente, CA 92672
Photos from La Galette Creperie's website, since my camera crapped out on me
Thursday, December 13, 2007
Breaking News: Baseball is Full of Effing Cheaters
(Originally posted on LAist on December 13)
Former Senate Majority Leader (and current Boston Red Sox director) George Mitchell just announced the results of his 20-month, $20 million investigation into allegations of widespread steroid usage in baseball. The long-awaited, 409-page Mitchell Report (document here) identifies more than 80 current and former players as being linked to using performance-enhancing drugs. While the report casts blame on the lack of institutional control within baseball as much as the players themselves that cheated, what everyone cares about are the names.
Let the public humiliation ensue.
The list includes several current and former stars, such as all-time great Roger Clemens (no surprise, given his career arc), Andy Pettitte, and former beloved Dodger Eric “Game Over” Gagne. Others retired stars include the less-beloved former Dodger Kevin Brown (six-time all star), ex-Angel Mo Vaughn (1995 MVP), and David Justice.
Some have been previously implicated, like 2002 MVP Miguel Tejada, and of course, thegiant forehead man who was the catalyst for the investigation after his alleged steroid usage was detailed in the controversial book Game of Shadows, all-time home run champ* Barry* Bonds*.
Several current and former Dodgers and Angels are mentioned. The full list is as follows:
Dodgers (years with the team in parenthesis): Eric Gagne (1999-2006), Paul LoDuca (1998-2004), Kevin Brown (1999-2003), Todd Hundley (1999-2000, 2003), Jeff Williams (1999-2002), Matt Herges (1999-2001), Chris Donnels (2000-2001), Phil Hiatt (2001), Ismael Valdez (1994-1999, 2000), F.P. Santangelo (2000), Adam Riggs (1997), Todd Williams (1995)
Angels: Gary Matthews, Jr. (2007-current), Brendan Donnelly (2002-2006), Paul Byrd (2005), Jason Christiansen (2005), Troy Glaus (1998-2004), Adam Riggs (2003-2004), Jose Guillen (2004), Scott Schoeneweis (1999-2003), Bart Miadich (2001, 2003), Mo Vaughn (1999-2001), Ismael Valdez (2001), Glenallen Hill (2001), Kent Mercker (2000), Jason Grimsley (1996)
Commissioner Bud Selig will address the report at a press conference beginning at 1:30 pm PT when he will be undoubtedly besieged by questions over potential punishments for the implicated players and the validity of any of the statistics accumulated during this “Steroid Era.”
What will be interesting to see is the reaction from fans, which widely acknowledge the prevalence of usage of these illegal substances during the past fifteen years, but continue to pay big money to watch their heroes hit 500 foot bombs and throw 100 MPH fastballs. Because while baseball as a sport places so much prestige on records and statistics that are permanently altered because of the scandal, its primary function is to provide entertainment. As such, the administrators of baseball, led by Selig, which ignored the problem to generate better business are just as worthy of scorn as these players that will forever be branded as cheaters.
Photos from AP
Former Senate Majority Leader (and current Boston Red Sox director) George Mitchell just announced the results of his 20-month, $20 million investigation into allegations of widespread steroid usage in baseball. The long-awaited, 409-page Mitchell Report (document here) identifies more than 80 current and former players as being linked to using performance-enhancing drugs. While the report casts blame on the lack of institutional control within baseball as much as the players themselves that cheated, what everyone cares about are the names.
Let the public humiliation ensue.
The list includes several current and former stars, such as all-time great Roger Clemens (no surprise, given his career arc), Andy Pettitte, and former beloved Dodger Eric “Game Over” Gagne. Others retired stars include the less-beloved former Dodger Kevin Brown (six-time all star), ex-Angel Mo Vaughn (1995 MVP), and David Justice.
Some have been previously implicated, like 2002 MVP Miguel Tejada, and of course, the
Several current and former Dodgers and Angels are mentioned. The full list is as follows:
Dodgers (years with the team in parenthesis): Eric Gagne (1999-2006), Paul LoDuca (1998-2004), Kevin Brown (1999-2003), Todd Hundley (1999-2000, 2003), Jeff Williams (1999-2002), Matt Herges (1999-2001), Chris Donnels (2000-2001), Phil Hiatt (2001), Ismael Valdez (1994-1999, 2000), F.P. Santangelo (2000), Adam Riggs (1997), Todd Williams (1995)
Angels: Gary Matthews, Jr. (2007-current), Brendan Donnelly (2002-2006), Paul Byrd (2005), Jason Christiansen (2005), Troy Glaus (1998-2004), Adam Riggs (2003-2004), Jose Guillen (2004), Scott Schoeneweis (1999-2003), Bart Miadich (2001, 2003), Mo Vaughn (1999-2001), Ismael Valdez (2001), Glenallen Hill (2001), Kent Mercker (2000), Jason Grimsley (1996)
Commissioner Bud Selig will address the report at a press conference beginning at 1:30 pm PT when he will be undoubtedly besieged by questions over potential punishments for the implicated players and the validity of any of the statistics accumulated during this “Steroid Era.”
What will be interesting to see is the reaction from fans, which widely acknowledge the prevalence of usage of these illegal substances during the past fifteen years, but continue to pay big money to watch their heroes hit 500 foot bombs and throw 100 MPH fastballs. Because while baseball as a sport places so much prestige on records and statistics that are permanently altered because of the scandal, its primary function is to provide entertainment. As such, the administrators of baseball, led by Selig, which ignored the problem to generate better business are just as worthy of scorn as these players that will forever be branded as cheaters.
Photos from AP
Wednesday, December 12, 2007
Ain’t No Party Like an OC Party
(Originally posted on LAist on December 12)
During the go-go, greed is good ‘80s, Lifestyles of the Rich and Famous and host Robin Leach became the symbol of American opulence. It was hard not to aspire for 'champagne wishes and caviar dreams.' Of course these days, there are countless shows featuring the upper crust flaunting their wealth. And like a car wreck, we wretch at the sight of such blatant materialism while secretly keeping our eyes glued to the TV set.
So given our fascination with the uber-rich and our voyeuristic tendencies, it’s no surprise that Lifetime is now jumping on the bandwagon and launching another reality show celebrating such extravagance. Top This Party: Orange County, premiering on January 4, follows in the footsteps of Laguna Beach and Newport Harbor recognizing our fine neighbors to the south (or at least that upper 1%). Part Desperate Housewives of Orange County, part My Super Sweet 16, it will follow party planner Brian Dobbin around as he puts together over-the-top fiestas for local residents ranging in cost from $100,000-$250,000.
According to the hostess featured in the pilot episode, “the show's premise essentially boils down to showing "how we're just so rich we can spend huge amounts of money.”
Um, right.
No word on whether residents in Santa Ana, Garden Grove, or any other place in OC not named Newport Beach will be featured on the show.
And yes, I will be watching Lifetime on January 4.
Flickr photo by sml!
During the go-go, greed is good ‘80s, Lifestyles of the Rich and Famous and host Robin Leach became the symbol of American opulence. It was hard not to aspire for 'champagne wishes and caviar dreams.' Of course these days, there are countless shows featuring the upper crust flaunting their wealth. And like a car wreck, we wretch at the sight of such blatant materialism while secretly keeping our eyes glued to the TV set.So given our fascination with the uber-rich and our voyeuristic tendencies, it’s no surprise that Lifetime is now jumping on the bandwagon and launching another reality show celebrating such extravagance. Top This Party: Orange County, premiering on January 4, follows in the footsteps of Laguna Beach and Newport Harbor recognizing our fine neighbors to the south (or at least that upper 1%). Part Desperate Housewives of Orange County, part My Super Sweet 16, it will follow party planner Brian Dobbin around as he puts together over-the-top fiestas for local residents ranging in cost from $100,000-$250,000.
According to the hostess featured in the pilot episode, “the show's premise essentially boils down to showing "how we're just so rich we can spend huge amounts of money.”
Um, right.
No word on whether residents in Santa Ana, Garden Grove, or any other place in OC not named Newport Beach will be featured on the show.
And yes, I will be watching Lifetime on January 4.
Flickr photo by sml!
Friday, November 9, 2007
What’s Cookin’ Behind the Curtain – A “Mil” from the Heart
(Originally posted on LAist on November 9)
Here in LA, we are blessed with embarrassing riches when it comes to Latin American food. Just about every country is represented by at least a couple of places that truly embody the cuisine and spirit of the local culture. Venezuela is no different. While authentic Venezuelan restaurants are sparse in the Southland, they do exist. Coupa Café in Beverly Hills offers the upscale option, with fresh-brewed coffee, high-end food items, and some traditional dishes. But down in Santa Ana, Mil Jugos brings Venezuelan cuisine to the everyman.
Mil Jugos is a tiny shop in downtown Santa Ana, neighboring the Civic Center and Artists Village. Owned and operated by a Venezuelan mother-daughter tandem, the café contains only five tables but packs the soul of a nation within its walls. With brightly colored walls, scores of pictures of friends and family, and little wall ornaments depicting various incarnations of homes, Mil Jugos feels like one is taking a glimpse into the lives of its proprietors.
While Mil Jugos serves conventional sandwiches and salads, the real attraction are the two Venezuelan specialties on the menu: cachapas and arepas. Cachapas are sweet corn pancakes topped with various items typically served at breakfast or as appetizers. The café presents toppings like queso blanco, pork, seasoned beef, and ham. Because it was later in the day when I made my trip, I opted for the arepas. Arepas are more like a Venezuelan sandwich, with grilled corn bread surrounding hearty fillings. Mil Jugos provides numerous combinations of hot seasoned meats and cheeses to satisfy the palate. Slightly smaller than an In-N-Out hamburger, the arepas aren’t going to be tummystuffers individually. Which simply means you can make your own variety pack to sample different fillings. I went light and only got two: the pabellon and the pollo.
The first thing you’ll notice after you order at the counter is that it takes them a long time to make the arepas. Those of us used to our fast-food lives might be annoyed, but to me it just meant that I was getting something freshly prepared. Indeed, when my arepas were brought out to me, they were steaming. My first bite gave me the warmth and density of the masa-based bread, and the savoriness of the pollo. Yum! The pollo arepa was a combination of shredded chicken, cooked with garlic, tomatoes, and onions. All of the seasoning livened up the filling, though it was not spicy – I added some of the cool green chili sauce to give it extra bite. The pabellon was a mixture of carne desmechada (shredded beef cooked with similar ingredients as the pollo), black beans, and white cheese. This filling offered more of a flavor contrast between the slightly sour cheese and the meat and beans. Both were tasty, though I think my preference was for the pollo.
As anyone who who has studied elementary Spanish knows, mil jugos means a thousand juices. Accordingly, the restaurant also offers a lengthy list of nearly 25 fresh juices. Familiar fruits that are not necessarily typically consumed as juices include banana, pear, peach, and strawberry. Also available are numerous native selections such as guanabana, chicha, and tamarindo. To accompany my arepas, I had a large cup of tizana, a common Venezuelan drink, which was comprised of passion fruit juice mixed with several scoops of chopped green apples, cantaloupe, grapes, and pineapple.
Mil Jugos primarily serves the workday lunch set, closing on Sundays, and only opening from 10 to 5 during the week (opening at 10:30 on Saturdays). With arepas ranging from $3-$4 and cachapas priced at $5-$6, you’ll need to spend a little bit more to get a full meal than at a typical American café. But the meal you’re getting will be anything but typical.
Mil Jugos
318 W. 5th St.
Santa Ana, CA 92701
Here in LA, we are blessed with embarrassing riches when it comes to Latin American food. Just about every country is represented by at least a couple of places that truly embody the cuisine and spirit of the local culture. Venezuela is no different. While authentic Venezuelan restaurants are sparse in the Southland, they do exist. Coupa Café in Beverly Hills offers the upscale option, with fresh-brewed coffee, high-end food items, and some traditional dishes. But down in Santa Ana, Mil Jugos brings Venezuelan cuisine to the everyman.
Mil Jugos is a tiny shop in downtown Santa Ana, neighboring the Civic Center and Artists Village. Owned and operated by a Venezuelan mother-daughter tandem, the café contains only five tables but packs the soul of a nation within its walls. With brightly colored walls, scores of pictures of friends and family, and little wall ornaments depicting various incarnations of homes, Mil Jugos feels like one is taking a glimpse into the lives of its proprietors.
While Mil Jugos serves conventional sandwiches and salads, the real attraction are the two Venezuelan specialties on the menu: cachapas and arepas. Cachapas are sweet corn pancakes topped with various items typically served at breakfast or as appetizers. The café presents toppings like queso blanco, pork, seasoned beef, and ham. Because it was later in the day when I made my trip, I opted for the arepas. Arepas are more like a Venezuelan sandwich, with grilled corn bread surrounding hearty fillings. Mil Jugos provides numerous combinations of hot seasoned meats and cheeses to satisfy the palate. Slightly smaller than an In-N-Out hamburger, the arepas aren’t going to be tummystuffers individually. Which simply means you can make your own variety pack to sample different fillings. I went light and only got two: the pabellon and the pollo.
The first thing you’ll notice after you order at the counter is that it takes them a long time to make the arepas. Those of us used to our fast-food lives might be annoyed, but to me it just meant that I was getting something freshly prepared. Indeed, when my arepas were brought out to me, they were steaming. My first bite gave me the warmth and density of the masa-based bread, and the savoriness of the pollo. Yum! The pollo arepa was a combination of shredded chicken, cooked with garlic, tomatoes, and onions. All of the seasoning livened up the filling, though it was not spicy – I added some of the cool green chili sauce to give it extra bite. The pabellon was a mixture of carne desmechada (shredded beef cooked with similar ingredients as the pollo), black beans, and white cheese. This filling offered more of a flavor contrast between the slightly sour cheese and the meat and beans. Both were tasty, though I think my preference was for the pollo.
As anyone who who has studied elementary Spanish knows, mil jugos means a thousand juices. Accordingly, the restaurant also offers a lengthy list of nearly 25 fresh juices. Familiar fruits that are not necessarily typically consumed as juices include banana, pear, peach, and strawberry. Also available are numerous native selections such as guanabana, chicha, and tamarindo. To accompany my arepas, I had a large cup of tizana, a common Venezuelan drink, which was comprised of passion fruit juice mixed with several scoops of chopped green apples, cantaloupe, grapes, and pineapple.
Mil Jugos primarily serves the workday lunch set, closing on Sundays, and only opening from 10 to 5 during the week (opening at 10:30 on Saturdays). With arepas ranging from $3-$4 and cachapas priced at $5-$6, you’ll need to spend a little bit more to get a full meal than at a typical American café. But the meal you’re getting will be anything but typical.
Mil Jugos
318 W. 5th St.
Santa Ana, CA 92701
Friday, November 2, 2007
What’s Cookin’ Behind the Curtain – Darling I Love You But Give Me Park Ave.
(Originally posted on LAist on November 2)
Saying the name ‘Park Avenue’ evokes images of wealth, of tony living, of elegance and class (or of crappy Buicks if you’re into cars). Kinda like Rodeo Drive. It’s the antithesis of the working class, the regular everyday lifestyle that most of us experience. Which makes this week’s restaurant strangely appropriate, since Park Ave. in Stanton delivers a regal dining experience for a working class crowd.
My dad likes to joke about the perception that Laguna Beach or Newport Harbor is somehow representative of “the real Orange County,” and that someone looking to experience real “real Orange County” should go visit Stanton. Like most communities in north Orange County, Stanton is firmly middle class, with a diverse population and a significantly lower amount of plastic and silicon per capita than certain other “real” neighborhoods. Thus, it is surprising to find a place like Park Ave. within the Stanton city limits since the whole theme of the restaurant harkens back to upper-class 1950s living, a stark contrast to the nudie bar located a block away.
Picture this: a dimly lit dining room, with a mahogany wood base design and retro fabric adorning the seats and curtains; an elegant bar with old Rat Pack standards playing in the background; an all-black clad wait staff offering up seasonal selections from the menu; a googie-style logo displayed in the neon roadsign all the way down to the embossing in the faux-gator leather billholder. From what I could see, every last detail was covered to convey the theme.
That is, except for the food. Although the restaurant motif is pure 1950s, the food has a decidedly 21st century feel to it. Park Ave. and executive chef David Slay offer a variety of steaks, chops, and seafood with a modern twist (think of the Elks Lodge challenge from Top Chef 3). My dining companions and I interrogated our server, trying to cover as much ground as possible, but she was a good sport, leading us to some of her favorites on the menu. Undoubtedly, in the back of her mind she thought we were a little eccentric, a la the Finer Things Club in last night’s The Office episode.
We started our meal by sampling both the spinach salad and the creamy tomato soup. The spinach salad, tossed tableside, mixed in bacon and cheese and a warm apple cider-based vinaigrette, which provided both the sweet and sour to the dish. Although the warmth of the dressing wasn’t universally approved of, I liked how it gave my belly a little heat prior to the main course while still maintaining the lightness that a salad is intended to bring. The soup, served in a fun Park Ave. mug, was a slightly chunky mix of tomatoes, cream, cheese, and minced onions. The temperature was perfect, hot enough to taste all of the commingling flavors but cool enough that it didn’t burn the tongue. It was great on its own, but it could have easily made an excellent sauce for a lobster ravioli dish as well.
For my main dish, I ordered the antelope medallions. I will almost always order a game dish if I see it on a menu, as I love the sharper taste of the meat. The antelope was served with wild rice and spaghetti squash. I found my meat to be tasty but slightly overcooked (I asked for medium rare, but it came out closer to medium than rare) which, when coupled with the toughness of the meat, made it more firm than desired. However, the port wine sauce that accompanied the antelope was terrific, bringing a slight sweetness that accentuated the flavor of the meat. The rice and squash made nice accompaniments that helped complement the antelope from both a flavor profile and a textural contrast standpoint, not to mention adding color to the plate.
My food buddies ordered the filet mignon medallions and the stuffed chicken. The filet was a great cut of meat, super tender and flavorful. The meat was topped with a shiitake mushroom sauce that I thought overpowered the flavor of the meat slightly, and served with roasted potatoes. If I were to concoct the perfect dish, I would have mixed the port wine sauce with the filet mignon steak. That would have been spectacular. Meanwhile, the stuffed chicken was a boneless chicken filled with spinach and whipped potatoes. The dish was extremely hearty (my friend didn’t even finish half of it), but the flavors of each of the components remained intact. The chicken stayed moist despite the ingredients stuffed inside, allowing the natural juices to come out with each bite.
Park Ave. also has a healthy dessert menu, featuring homemade ice cream and sundaes. We opted to split a warm berry crumble and substituted out the usual vanilla ice cream for peanut butter ice cream. The combination of the berry sauce and peanut butter ice cream definitely made the dessert taste like peanut butter and jelly (and if you don’t like PB&J, you need to get yourself checked out). I particularly liked the inclusion of cranberries, in addition to the blueberries and raspberries that I’m accustomed to seeing in a mixed berry dessert, with their acidic taste providing some tartness against the rest of the sweet items. The crumble was a chewy, sugary topping that added much needed thickness. Other favorites from our server included the molten chocolate cake and the bread pudding.
Ordinarily, I’m accustomed to paying a hefty tab for a solid three-course meal such as this one, particularly given the solid service and general ambience. But we were able to get out for under $35/head, tax and tip included. The reasonable prices make Park Ave. a very accessible gourmet dining experience; in short, an upper-class meal at middle-class prices.
Park Ave.
11200 Beach Blvd.
Stanton, CA 90680
All photos by Amy Yang, as well as the reminder of the Green Acres theme song for the title of this post
Saying the name ‘Park Avenue’ evokes images of wealth, of tony living, of elegance and class (or of crappy Buicks if you’re into cars). Kinda like Rodeo Drive. It’s the antithesis of the working class, the regular everyday lifestyle that most of us experience. Which makes this week’s restaurant strangely appropriate, since Park Ave. in Stanton delivers a regal dining experience for a working class crowd.
My dad likes to joke about the perception that Laguna Beach or Newport Harbor is somehow representative of “the real Orange County,” and that someone looking to experience real “real Orange County” should go visit Stanton. Like most communities in north Orange County, Stanton is firmly middle class, with a diverse population and a significantly lower amount of plastic and silicon per capita than certain other “real” neighborhoods. Thus, it is surprising to find a place like Park Ave. within the Stanton city limits since the whole theme of the restaurant harkens back to upper-class 1950s living, a stark contrast to the nudie bar located a block away.
Picture this: a dimly lit dining room, with a mahogany wood base design and retro fabric adorning the seats and curtains; an elegant bar with old Rat Pack standards playing in the background; an all-black clad wait staff offering up seasonal selections from the menu; a googie-style logo displayed in the neon roadsign all the way down to the embossing in the faux-gator leather billholder. From what I could see, every last detail was covered to convey the theme.
That is, except for the food. Although the restaurant motif is pure 1950s, the food has a decidedly 21st century feel to it. Park Ave. and executive chef David Slay offer a variety of steaks, chops, and seafood with a modern twist (think of the Elks Lodge challenge from Top Chef 3). My dining companions and I interrogated our server, trying to cover as much ground as possible, but she was a good sport, leading us to some of her favorites on the menu. Undoubtedly, in the back of her mind she thought we were a little eccentric, a la the Finer Things Club in last night’s The Office episode.
We started our meal by sampling both the spinach salad and the creamy tomato soup. The spinach salad, tossed tableside, mixed in bacon and cheese and a warm apple cider-based vinaigrette, which provided both the sweet and sour to the dish. Although the warmth of the dressing wasn’t universally approved of, I liked how it gave my belly a little heat prior to the main course while still maintaining the lightness that a salad is intended to bring. The soup, served in a fun Park Ave. mug, was a slightly chunky mix of tomatoes, cream, cheese, and minced onions. The temperature was perfect, hot enough to taste all of the commingling flavors but cool enough that it didn’t burn the tongue. It was great on its own, but it could have easily made an excellent sauce for a lobster ravioli dish as well.
For my main dish, I ordered the antelope medallions. I will almost always order a game dish if I see it on a menu, as I love the sharper taste of the meat. The antelope was served with wild rice and spaghetti squash. I found my meat to be tasty but slightly overcooked (I asked for medium rare, but it came out closer to medium than rare) which, when coupled with the toughness of the meat, made it more firm than desired. However, the port wine sauce that accompanied the antelope was terrific, bringing a slight sweetness that accentuated the flavor of the meat. The rice and squash made nice accompaniments that helped complement the antelope from both a flavor profile and a textural contrast standpoint, not to mention adding color to the plate.
My food buddies ordered the filet mignon medallions and the stuffed chicken. The filet was a great cut of meat, super tender and flavorful. The meat was topped with a shiitake mushroom sauce that I thought overpowered the flavor of the meat slightly, and served with roasted potatoes. If I were to concoct the perfect dish, I would have mixed the port wine sauce with the filet mignon steak. That would have been spectacular. Meanwhile, the stuffed chicken was a boneless chicken filled with spinach and whipped potatoes. The dish was extremely hearty (my friend didn’t even finish half of it), but the flavors of each of the components remained intact. The chicken stayed moist despite the ingredients stuffed inside, allowing the natural juices to come out with each bite.
Park Ave. also has a healthy dessert menu, featuring homemade ice cream and sundaes. We opted to split a warm berry crumble and substituted out the usual vanilla ice cream for peanut butter ice cream. The combination of the berry sauce and peanut butter ice cream definitely made the dessert taste like peanut butter and jelly (and if you don’t like PB&J, you need to get yourself checked out). I particularly liked the inclusion of cranberries, in addition to the blueberries and raspberries that I’m accustomed to seeing in a mixed berry dessert, with their acidic taste providing some tartness against the rest of the sweet items. The crumble was a chewy, sugary topping that added much needed thickness. Other favorites from our server included the molten chocolate cake and the bread pudding.
Ordinarily, I’m accustomed to paying a hefty tab for a solid three-course meal such as this one, particularly given the solid service and general ambience. But we were able to get out for under $35/head, tax and tip included. The reasonable prices make Park Ave. a very accessible gourmet dining experience; in short, an upper-class meal at middle-class prices.
Park Ave.
11200 Beach Blvd.
Stanton, CA 90680
All photos by Amy Yang, as well as the reminder of the Green Acres theme song for the title of this post
Monday, October 29, 2007
My Obituary for UCLA Football
(Originally posted on LAist on October 29)
Strangely, I’m OK with it.
I mean, I’m NOT OK with it. I’m full of fury, anguish, and despair. But more than that, I feel resignation. I’m tired. And I’ve come to terms with all of it.
UCLA football is dead to me.
It’s not that I’m disowning the program. I’m still gonna support the team; my blood will always run Bruin blue. It’s just that I’m no longer going to pour myself into the team like I have been these past few years. I’m moving on with my life. I can finally accept that the program - under the leadership of Karl Dorrell - has been buried. I have emerged from the five stages of grief, and now I’m at peace.
This isn’t the first time my relationship with UCLA football has died. During the last couple of games of the Bob Toledo era, I made a similar vow. Fortunately, the administration was on the same page and got rid of him soon after. Unfortunately, it replaced him with Dorrell.
I forced myself to start fresh, let our relationship be reborn, even though I was skeptical about whether the program was alive once again. Over the course of Dorrell’s five-year tenure, I’ve seen all the telltale signs that suggested this death was imminent; I just chose to hold on to some slivers of hope that the team provided every so often by winning a game it wasn’t supposed to. Even as I’ve been calling for his dismissal for the last several weeks, I still went out and gave my all as a fan.
But now, I, like many of my counterparts in Bruin Nation, can acknowledge with absolute certainty that our spirit has been permanently crushed (well, at least until a new coach revives it); that whatever life, momentum, hope, optimism, and promise that survived the losses to Utah and Notre Dame, and was revived by the win over Cal, was extinguished by this humiliating loss to Washington St.
At this point, I’ve got nothing more to say. I’ve vented as much as I possibly can about the frustrations over the team’s lack of toughness (see 11/9/06 after Cal), lack of effort (see 9/17/07 after Utah), and lack of preparation (see 10/8/07 after Notre Dame). Others Bruin faithful are carrying the torch, like the boys at DumpDorrell.com who are fundraising to raise up a billboard to publicly petition to AD Dan Guerrero for Dorrell’s dismissal, or the always vocal Bruins Nation, or the loyal cranks on Bruin Report Online. Even SI’s Stewart Mandel is calling UCLA the worst coached team in America. But I’ve got no more fuel to add to the fire. Any more negativity out of my mouth is just going to affect my health and make me say something I’ll regret.
Now it’s not a given that Dorrell is going to be let go; he still has four games, three against top-15 level teams, to continue the deception that the program is headed in the right direction by pulling off some more miraculous upset wins. Honestly, if Guerrero isn’t convinced that Dorrell is in over his head, I’m not sure what else needs to happen, short of a winless season. Anyone with a pair of functioning eyes can see that. And if you do truly believe Dorrell’s the answer, let me introduce to my good friend the Tooth Fairy.
So with these remaining four games, or possibly even more if the Bruins cowboy up and make a bowl and/or manage to salvage Dorrell’s job, I’m looking forward to being just a casual fan. I won’t have to pull my hair out over a punchless West Coast offense unable to complete even simple pass plays. I won’t have to gnash my teeth seeing another spread offense cut apart the “vaunted” Bruin defense. Best of all, I’ll be able to tune out all of the lame clichéd excuses of problems with execution, focus, intensity, and injury. I’ll get to use Saturday nights to relax with a glass of wine instead of stewing with my bottle(s) of hard liquor. Already I feel my blood pressure lowering. As much as I’ll miss UCLA football, I know I’m so much better off without it right now. And I’m sure I’ll be more refreshed when the program is rejuvenated with a new coaching staff.
Whatever does happen, I hope that things are handled with class. ‘Cause even though Karl may be dead to me now, he’s still a Bruin that exudes integrity, and all Bruins deserve to be treated with dignity and respect. Even if they can’t coach their way out of a paper bag.
It’s been one hell of a ride. But this is where I get off.
AP Photo by Dean Hare
Strangely, I’m OK with it.I mean, I’m NOT OK with it. I’m full of fury, anguish, and despair. But more than that, I feel resignation. I’m tired. And I’ve come to terms with all of it.
UCLA football is dead to me.
It’s not that I’m disowning the program. I’m still gonna support the team; my blood will always run Bruin blue. It’s just that I’m no longer going to pour myself into the team like I have been these past few years. I’m moving on with my life. I can finally accept that the program - under the leadership of Karl Dorrell - has been buried. I have emerged from the five stages of grief, and now I’m at peace.
This isn’t the first time my relationship with UCLA football has died. During the last couple of games of the Bob Toledo era, I made a similar vow. Fortunately, the administration was on the same page and got rid of him soon after. Unfortunately, it replaced him with Dorrell.
I forced myself to start fresh, let our relationship be reborn, even though I was skeptical about whether the program was alive once again. Over the course of Dorrell’s five-year tenure, I’ve seen all the telltale signs that suggested this death was imminent; I just chose to hold on to some slivers of hope that the team provided every so often by winning a game it wasn’t supposed to. Even as I’ve been calling for his dismissal for the last several weeks, I still went out and gave my all as a fan.
But now, I, like many of my counterparts in Bruin Nation, can acknowledge with absolute certainty that our spirit has been permanently crushed (well, at least until a new coach revives it); that whatever life, momentum, hope, optimism, and promise that survived the losses to Utah and Notre Dame, and was revived by the win over Cal, was extinguished by this humiliating loss to Washington St.
At this point, I’ve got nothing more to say. I’ve vented as much as I possibly can about the frustrations over the team’s lack of toughness (see 11/9/06 after Cal), lack of effort (see 9/17/07 after Utah), and lack of preparation (see 10/8/07 after Notre Dame). Others Bruin faithful are carrying the torch, like the boys at DumpDorrell.com who are fundraising to raise up a billboard to publicly petition to AD Dan Guerrero for Dorrell’s dismissal, or the always vocal Bruins Nation, or the loyal cranks on Bruin Report Online. Even SI’s Stewart Mandel is calling UCLA the worst coached team in America. But I’ve got no more fuel to add to the fire. Any more negativity out of my mouth is just going to affect my health and make me say something I’ll regret.
Now it’s not a given that Dorrell is going to be let go; he still has four games, three against top-15 level teams, to continue the deception that the program is headed in the right direction by pulling off some more miraculous upset wins. Honestly, if Guerrero isn’t convinced that Dorrell is in over his head, I’m not sure what else needs to happen, short of a winless season. Anyone with a pair of functioning eyes can see that. And if you do truly believe Dorrell’s the answer, let me introduce to my good friend the Tooth Fairy.
So with these remaining four games, or possibly even more if the Bruins cowboy up and make a bowl and/or manage to salvage Dorrell’s job, I’m looking forward to being just a casual fan. I won’t have to pull my hair out over a punchless West Coast offense unable to complete even simple pass plays. I won’t have to gnash my teeth seeing another spread offense cut apart the “vaunted” Bruin defense. Best of all, I’ll be able to tune out all of the lame clichéd excuses of problems with execution, focus, intensity, and injury. I’ll get to use Saturday nights to relax with a glass of wine instead of stewing with my bottle(s) of hard liquor. Already I feel my blood pressure lowering. As much as I’ll miss UCLA football, I know I’m so much better off without it right now. And I’m sure I’ll be more refreshed when the program is rejuvenated with a new coaching staff.
Whatever does happen, I hope that things are handled with class. ‘Cause even though Karl may be dead to me now, he’s still a Bruin that exudes integrity, and all Bruins deserve to be treated with dignity and respect. Even if they can’t coach their way out of a paper bag.
It’s been one hell of a ride. But this is where I get off.
AP Photo by Dean Hare
Subscribe to:
Comments (Atom)