Sunday night is rarely a busy one as of late, but the one that occurred this past October 30th was completely mind boggling. I’m not sure if it was the heat — 90 degrees during the day and a mere 70 at dusk — but everyone and their mother seemed to be out doing stuff. I was no different. Having gone hiking during the day, I was well aware of the dehydration soon to set in. But instead of reaching for the coconut water, I reached for my newly acquired Chloe Python Paraty (just recently deemed illegal in CA) and my trusty Marc Jacobs pumps, and set off to wreak delicious havoc on my system by attending the grand opening party of Capital Seafood at havoc central — the Irvine Spectrum.

And I must say, Irvine-ites sure know how to party on a Sunday night. Capital Seafood had done themselves up in style — a red carpet, branded media backdrops, professional photogs and the like — there were no shortages of clutch bags, stilletos, Birkin-inspired totes and sports coats. You would never even know this was the Irvine Spectrum. Especially since a lion dance emerged from the stucco to woo the masses — me included.  This Capital Seafood is pretty damn sleek.

Eating dim sum at night? Sure why not. Capital Seafood’s selections are pretty damn good if I do say so myself. We fought viciously over the jin doi (fried sesame seed balls) while there were no shortages of plated shu mai being passed around. A Chinese Banquet was setup “buffet style” to let us sample all the goods, but we eventually joined forces at Capital Seafood’s full bar. Why does everything in Irvine begin and end at the bar? So much for fixing my dehydration. Le sigh.

CAPITAL SEAFOOD
85 Fortune Dr, Ste 329
Irvine, CA 92618
949.788.9218
www.capital-seafood.com

And why the heck would you?  This is not the time to let hype, popularity, throngs of people possibly waiting outside, more-than obvious associations with celebrity chefs and almost mandatory valet parking get in your way.  I rarely ever rave about any place so damn popular, but unfortunately, Pizzeria Mozza is one rare hype-driven victim that just so happens to have very good food.  Or maybe we’re the victims?

I’ve already conceded, so I’ll let you decide.  First off, the menu has a habit of changing, so don’t be too tempted to archive your version for prosperity, or brag home to your friends about that dish they “just have to have” when they finally decide to go next year.  I practically had to keep snatching my copy out of our well-meaning server’s efficient grasp, which was most likely a preparatory CYA maneuver, who knows.

But you can rest easy, because the BREAD aka the “Pane Bianco with extra virgin olive oil” is a KEY HIGHLIGHT of the meal, and is most likely available year round, one would hope.  Note that this is not “just bread”, and as such, should not be denigrated as mere filler.  This particular bread forms the backbone of the entire meal, and is probably worth just going to the bar for.  Sprinkled with maldon and generously soaked in olive oil, this bread is so texturally satisfying, you’ll look forward to picking apart the crust and will probably catch yourself pressing at the remaining crusty crumbs, just so you can get every last bite.

But it’s not like the whole thing just goes down from here.  You have to order a salad with your meal, and Nancy’s chopped salad (named for Nancy Silverton, one would presume?) is excellent to share.

As is the affettati misti, a wonderful sampler of prosciutto di Parma, salume (aka salami), and finnochiona (aka a fennel salami).

As is the wine.

The antipasti list reads more like a smorgasbord of everything you like, but if you had to pick just one, you may as well go big and order the bone marrow.  Note that the bone marrow is not purposed for sucking out by the mouth like you know you wanna, but for creating your own little marrow spread atop that same delicious bread.  Fresh garlic, a thimble of maldon and a wad of fresh Italian parsley complete the trifecta of condiments, and there you have it — your own DIY bone marrow crostini.  If, for some reason you’re irrationally afraid of bone marrow, you snooze you lose, because there will be no pizza in it for you!  Okay, maybe I’m just kidding, but don’t you wanna “live deliberately?”

…suck all the marrow out of life, and order 4 different pizzas? Yes you do.  On this occasion, we happened to do just that and sprang for the mushroom (funghi misti, fontina, taleggio, thyme), the squash blossom (tomato, burrata), the salami (salume, mozzarella, tomato, Fresno chili), and the white pizza with added housemade fennel sausage (fontina, mozzarella, sottocenere, sage).  Honestly, all are very good so preference is really a function of whatever toppings are preferred.  While the gloriously simple flavor combos have nothing to ‘em, just plain old ordinary fresh ingredients mean an almost guaranteed success here.  But if I had to die with one and one alone, I’d probably choose the white pizza since I’m a natural born sucker for sage, and the gloriousness that can only come from multiple types of cheese melted together.  Still, the others were true beauty — especially that intricate looking squash blossom one, with the cloud-like blossoms of burrata laying across the top.

But I haven’t yet said anything overly analytical about the crust just yet, and I much prefer it this way.  What I will say is that I appreciated the perfectly blistered, thin pizza crust that seemed to jive in perfect harmony with the amount, weight and moisture of the toppings layered above.  And this was much like the equilibrium of the lasagna, an off-menu, weekly special rumored to be offered only on Mondays and worth coming in on Monday just to find out.

And when you do, just don’t forget to order dessert, the Butterscotch Budino being the primary one you need to concern yourself with.  Note that this luxuriousness is especially good when you request extras of those pine nut rosemary butter cookies, as it’s completely obvious that 2 just wouldn’t be enough.

And while you’re at it, maybe even consider adding on the Banana gelato pie (with hot fudge, candied hazelnuts)

Or the housemade…sorbetti.

Or maybe, just maybe, the iced cold espresso granita.

Note that this restaurant barely opened 3 seconds ago, so service is still evolving into that finely tuned machine you ever so self righteously would expect.  Food may lag, as may your table’s availability.  Plates may be cleared too quickly, as may be the arrival of your 2nd course.  It’s not something to fret about, at least, not to me it isn’t.  Just think of this new Pizzeria Mozza as you may think of taking any given train in Italy — a new “adventure” in timing every day.  Not surprisingly, your place mat at Mozza bears a pseudo Italian train schedule on it.  Hmmm….

I take no responsibility for any of these items NOT being available anymore. So go now and forever hold your peace.

PIZZERIA MOZZA
800 W Coast Hwy
Newport Beach, CA 92663
949.612.9579
www.mozzarestaurantgroup.com

No one told me about this place!

Okay, that’s not entirely true.  But according to the chatter I heard ’round the bar 15fiftyfive, this recently renovated hotel is the “best kept secret” in all of South Laguna.

But doesn’t everyone say that about everywhere else?!

I was invited to find out.  For starters, the view is astounding.  As you can see, it’s best to wear your sunglasses, especially if they’re Chloe.

15fiftyfive, the “hotel bar” at the Surf & Sand Resort, plays more like a patio with your own personal mixologist, rather than an ordinary bar.  It is extremely laid back, and seems like it could be someone’s home.  A “rich” someone, but you get what I mean.  Awesome patio furniture if I do say so myself.

The mixologist does a mean spinoff on a Moscow Mule and another mean spinoff on a Margarita.  Conceptually they both rock, but taste-wise, the bartender informs me they’re still playing around with various mixes of flavors.  The biggest ordeal is trying to showcase their homespun banana infused vodka to the fullest extent, without having to pour it neat.  However, I much preferred it neat, getting the hugest and most welcoming whiff of fresh banana essence.  And guess what?  It tasted just as good as it smelled.  And that black stuff lining the rim of the Margarita L’Orange is actually black sea salt.  Fancy fancy.

Later, I found myself a-wandering through the courtyard. Charming little place, I gathered.

And then I went up to one of the rooms, which are completely decked out in seashells and Philosophy bath products. The view’s the same :)

And THEN…I followed my nose and walked down to the pool area, which is exactly where Splashes is located! But for our private little gathering, we had been setup right near the pool, and away from the common restaurant guests. It starts to feel very Mediterranean-riviera at this point…with a dash of Miami beach thrown in. Who can complain?!

I bet this woman is complaining about the ridiculous BBQ smell wafting up towards her balcony. Either that, or she’s just jealous.

Because indeed they can do a mean beach-style BBQ, right here at the Surf and Sand. They don’t do this type of thing during regular service, so I’ve been told, but I’m sure if you ask them really nicely in advance, they might be able to work something out. Wedding party or engagement thingamajig? Maybe just because? It’s probably well worth it having Executive Chef Jeff Armstrong (formerly of Domaine Restaurants fame) grill up a few skewers of shrimp, a filet of red snapper, and a few tentacles of octopus marinated in a light BBQ-type glaze. The accoutrements are interesting as well — light, Mediterranean, and unabashedly healthy tasting in a very good way. When I’m in line waiting for seconds on the shrimp, Chef Armstrong notes that he likes to cook this way at home. I’m really kind of in love with this big round flat-top grill, and I would love to do the same. Of course, my view of the 405 N in Irvine doesn’t exactly inspire a comparable feeling.

Of course, I make sure to load up like it’s freaking Thanksgiving.

And snag some more shrimp. There is rarely anything much better than fresh shrimp that have been simply seasoned and lightly grilled, right before your eyes.

But it’s evidently time for dessert. S’mores, shots, and apple tart things. No, we didn’t get to do ‘em ourselves in true s’mores style, lest we burn the place down. Still, the presentation was fancy fancy, thanks to resident Pastry Chef, Ryan Velilla.

White chocolate bavarian shooters

Savory apple tartletts

S’more tarts

And did you know, purple is the new red?  The entire pool deck at the Surf & Sand is chock full of purple hued lighting.  I’m not sure if I looked any better, but it made the desserts look very grape-y, beyond my camera’s white balance capabilities and my own capabilities with photoshop.  Still, they tasted the same :)

Honestly, I dug the Surf & Sand much more than I thought I would. It’s just modern enough for my tastes, but quaint enough to hold a little bit of that old school Laguna Beach “charm”, the kind that is all dolphins, wind chimes and seashells. Yes, the view is amazing, and would probably be a great one to propose in conjunction with, or potentially even marry in front of. No surprise, but we saw like 3 different couples do just that, all in the same evening! Suggestion: perhaps go there for brunch first. I’ll have plans to do just that.

SPLASHES RESTAURANT (AT THE SURF & SAND RESORT)
1555 South Coast Highway
Laguna Beach, CA 92651-3226
949.376.2779
www.surfandsandresort.com

I have legitimately tried to do the food truck thing in the past, but there’s no other way to say it — I have legitimately failed.  I mean, with a post here & a half-assed post here, a perfectly well-meaning post right here, and another mediocre one right here, I have finally figured it out.  When it comes to food trucks, there’s just no story in it for me.  Either that, or I just don’t know how to tell that story as well as others.

Like for instance, take the Lime Truck.  Jason Quinn & Daniel Shemtob, both young, both too-cool-for-school and both incredibly savvy business owners have turned out some impressive fare inside the bright green confines of the truck, which is oh-so-appropriately named.  They seem to run the thing like it’s kid’s play, much like the kids that they appear to be but just aren’t quite anymore, and with brash arrogance and confidence that only young indestructible kids will have.  Don’t you just love this?  With their neon colored headbands, regardless of the crowds, lines, or being in the weeds, they appear to be having the time of their lives.  And it was this that probably won them the biggest jackpot — a spot, and eventually the title, naming them the Big Kahuna of all food trucks.

I was feeling a bit left out.  I hadn’t eaten off a food truck in MONTHS.  But having had the Lime Truck’s food on several occasions before they went the FN route, I totally had a hankering again, so much that I agreed to visit the scariest nightclub in all of OC to indulge this reasonable craving.  Enter the DOS-LIME Pop-Up, a one-night-only sit-down dinner, prepared in conjunction with another truck called Dos Chinos.  Well wait a minute.  I don’t think I’ve even had Dos Chinos!  Maybe this dinner means I’m going to start stalking food trucks with everyone else and their mothers?  Probably not, but had such a good time this night and learned I don’t even need to become a food truck stalker.  Jason Quinn is opening up a brick & mortar, appropriately called “Playground” & Dos Chinos is as well!

CUT TO SHARK CLUB

ALL COCKTAILS BY GABRIELLE MOSA DION OF CHARLIE PALMER, OC

San-Gri-La
Rose, grapefruit, elderflower, maurin quina (French Aperitif), Hottenroth (Beer from the Bruery)

Vietnamese Shrimp Ceviche (Dos Chinos)
Meyer Lemon Nuoc Nam, sweet pepper medley, pineapple, Vietnamese tostada

Shogun Assassin
Nolets gin, cucumber water, yuzu, Kaffir lime simple syrup

Banh Mi Salad (The Lime Truck)
Pickled vegetables, mint, basil, cilantro, cured 5 spice pork belly, steamed bun croutons, Serrano aiolli

4th Chamber
10 cane rum, coconut water, lime, cardamom, orange bitters

Oxtail Soup (Dos Chinos)
Roasted root vegetables, pho broth, roasted bone marrow butter, baguette

I gotcha back
10 can rum, ginger lemongrass syrup, lime, yogurt

Chicken Tikka Masala (The Lime Truck)
Roasted wings, Tandoori spices, peas, baby fingerling potatoes, Cotija

WATERMELON FELON: OOPS, NO PICTURE! :(

Crispy skin charred lemongrass salmon (Dos Chinos)
Mangoes, watermelon, tomatillo sauce, orange scented cous cous

Cold World Float
Becherovka, vanilla cream, housemade espresso soda

Green goose pluot cobbler (The Lime Truck)
Vanilla bean passion fruit yogurt

THE LIME TRUCK
twitter.com/thelimetruck
thelimetruck.com

DOS CHINOS
twitter.com/doschinos
www.doschinos.com

THE SHARK CLUB
841 Baker Street
Costa Mesa, CA 92626
714.396.1904
www.sharkclub.com

Shared with Bobby & Sohie on 9/20

I went on a little tirade about AnQi a few years back, but I won’t say it was entirely NOT warranted.  But what I will say is, though the restaurant is not entirely “my style” of restaurant, it definitely has some pretty hot style in its own right, beginning with Ms. Elizabeth An herself.  Ms. An is the spitting image of a petite Asian woman who just walked off a Celine Ad, or perhaps Tod’s or Ralph Lauren, which would explain her sophisticated taste in restaurant decor with pristine attention to visual detail.

I won’t elaborate on any of her other restaurants, because I’m assuming by now, you all know the story of the An family and the basic gist about their famous roast crab and of course, the saga about the famous garlic noodles.  However, AnQi is a lot more — this restaurant has branched out even further amongst itself, establishing itself as a veritable den of all that is lifestyle chic:  Asian fusion, stylized Asian decor, a noodle bar, a molecular gastronomy option, a grand piano, a couture catwalk, and a dramatic use of the color red.  In fact, red is the mantra of the restaurant.  It’s also the prefix of their happy hour.

Speaking of Red Hour (happy hour, M-F from 4-7 p.m.), I was recently invited by Ms. Elizabeth to give the experience another whirl, being part of a larger gathering of bloggers and other media.  Overall, though this style of restaurant is still not what I typically go for, I was pleased with the presented Red Hour experience, primarily for its extension until 7 p.m., the posh environment and its dangerous proximity to stores such as Prada.  I wasn’t too pleased that I stupidly decided to wear my red Theory dress, in total brain-fart mode that the event was titled “Red Hour”, which only served to make my face turn bright red.  But hey, what’s a girl to do, except smile, nod, hold her cocktail and take pictures on what was served below.

ALL COCKTAILS ARE 50% OFF.

This would put the specialty cocktails priced around $7 each. I especially liked the “Viet-Jito” (middle).  This drink is AnQi’s take on a mojito, except that rum is traded for vodka, and Kinh Gioi (Vietnamese mint) is used in place of regular old mint.  Nice touches such as muddled lime, agave nectar and molecular lemon foam make the cocktail all the more interesting.  Other cocktails shown: Indochine (left), Pink Lotus (right).

SOME SMALL PLATES ARE DISCOUNTED (EXACT ONES SUBJECT TO CHANGE).

Below we got to try a smattering of small plates offered, plus some selections from the noodle bar side.

Australian Hiramasa Crudo, with 3 dipping sauces (yuzu nuoc nam yuzu kosho granita, and kaffir lime ponzu)

Crispy vegetable roll, with garlic lime sauce.  This is colorful, though a bit boring from a flavor perspective.

Ahi tuna poke & spicy beef tongue “mini tacos”.  These are perfect little salty accompaniments for the bar, fun to eat and not impossible to inhale while you stay pretty.  Beware the intense amount of truffle oil coming from the ahi tuna taco, which I believed to be interestingly unnecessary from a flavor standpoint, but perhaps adds to the glamour of it all.  I much preferred the spicy beef tongue taco instead.

The famous garlic noodles. Sadly, I’m still not enamored, primarily due to the gummy texture which remains consistent with my previous two experiences. Elizabeth confirmed that the noodles are initially prepared elsewhere, shipped to the kitchen at AnQi (daily?), and finished off before being served to customers. As we’re told, this is to preserve the secrecy of the recipe that not even AnQi’s Executive Chef Ryan Carson is allowed to know.  Someone needs to hire Tom Cruise aka Mission Impossible to break into the facility, or threaten to jump on a couch until the public is allowed to try these noodles at their freshest peak.  Okay, that was another bad joke…

Salt & pepper calamari, with Thai basil aioli.  This is actually one of the better fried calamari preparations around town, out of about a zillion.  Calamari are crisp, and simply garnished with two of my favorite seasonings, with the aioli adding a nice herbaceous touch.

From the noodle bar side: Edamame shumai, with wasabi peanut sauce.

Bao bun, with pork belly and pickled vegetables.  Due to taste alone, this one was not my favorite during previous visits, but I applaud the cute concept going on here.

Chicken oyster curry. This was incredibly good, and worth inquiring about should you decide to go. Chicken oysters are perhaps one of the best parts of the chicken, and the crispy exterior and moistness of the little pieces did not disappoint.  The spices and sauce offered a good amount of heat, with the sauce being sparse enough as to preserve overall texture.

Lychee panna cotta.  A selection off AnQi’s dessert menu.