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July 23rd
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From the cushy, pillow punctuated patio, welcoming guests street-side, to the comfortable booths and chairs lining three dining areas, Corona del Mar's Landmark restaurant has emerged with a sophisticated new look. Even the fronting cocktail lounge has been updated with high-rise tables and a piano bar. Further, innovative executive chef Sabre Kennedy has returned attracting foodies with a menu showcasing his penchant for things Hawaiian. Steaks and chops, for which he gained prominence during his years at Fleming's, are equally important as noted in such entrees as bone-in rib-eye, blackened rib-eye, filet mignon and double cut pork chops.
Dinner with our brilliant editor, Quinn Fry, was a recent joy as we settled on a crab tower appetizer comprising a delicious layering with tomatoes, buffalo mozzarella in a balsamic port reduction. Exceptionally flavorful, as was a grilled artichoke, mistakenly (but happily) replacing the mushroom bruchetta ordered, though the toss of Yukon potato chips lacked crunch. Among entrees priced from $16 to $35, we bypassed Kennedy's popular Chilean seabass, renowned for delicate miso/ginger/soy flavor. Quinn scored a hit for $29 with petite filet/sea scallops duo, tender buerre blanc morsels with garlic mashed potatoes and sautéed spinach. My pork chop, an unbelievable $22 bargain, was huge, fat free and brandy blackened with an unusual side of rather dry chopped parsnip/apple/bacon hash.
When it comes to desserts, Kennedy is at the top of his craft as our tantalized tonsils confirmed after sampling a trio of taste sensations. A bountiful burst of molten chocolate spewed forth upon cutting into Chambord lava cake. Kona mud pie defined perfection as we sliced into velvety layers of gelato atop a thick chocolate crust. Sliced crispy bananas smothering the luscious crème brulee gave delectable texture contrast. Extra dividends: Monday - Fridays happy hour 5 - 7:30 p.m.; Monday, 50% off wines by the glass. Sunday, 50% menu cut for OC service industry employees. Bon appetit |
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