Haven Gastropub Showcases Full Bar Offerings With New Specialty Cocktails

Fresh fruit, herbs and quality spirits utilized to create original specialty cocktails

Orange, CA (August 2010) – On the heels of launching a new summer menu and all-food Happy Hour specials, Haven Gastropub introduces intriguing cocktails with a bar-chef mentality. Made with top-shelf spirits and the purity of fresh fruit and herbs, Haven Gastropub, known for its expansive craft beer selection and boutique wines, aims to showcase its unique bar offerings.

Following are the new specialty cocktails created by Haven Gastropub bartenders, and Partners Wil Dee and Executive Chef Greg Daniels:


Blood Orange Manhattan
“on the rocks”
Bulleit bourbon
blood orange bitters

Lemon Basil Gimlet
Hendrick’s gin
fresh basil

Haven Bloody Mary
Hanger One vodka
Haven’s kitchen-made bloody mary mix

Cherub
Old Grove gin by Ballast Point
ginger beer
fresh strawberries

B & B Mojito
Highwest silver whiskey
fresh blueberries + basil

Moscow Mule
Russian Standard Platinum vodka
ginger beer

Hibiscus Martini
Hanger One vodka
Crism Organic Hibiscus liqueur

Cherry Thyme
Michter’s straight rye whiskey
Haven’s kitchen-made maraschino cherries
fresh thyme

Sassafras
Oxley gin
fresh blueberries + strawberries + serrano chile

The Saint (pictured above)
Ketel One vodka
St. Germain elderflower liqueur
fresh pineapple

Herbal Orange
Pitú Cachaça brazilian rum
Aperol Aperitivo
fresh orange + basil
tarragon simple syrup


Haven Gastropub’s food and beer/wine menus can be found online at http://www.havengastropub.com.

ABOUT HAVEN GASTROPUB
Located in the heart of Historic Old Towne Orange, Haven Gastropub is a unique concept where “pub meets gourmet eats.” Having opened in September 2009, Haven has already earned local, regional and national recognition, recently named “Best New Gastropub” by Draft Magazine, which touted it as one of three new restaurants across the country that have “breathed new life into the old gastropub concept.” Gastropub, a British term blending gastronomy and pub, sprouted in the 1990s and has seen a revival as the idea behind the concept was to provide a place where friends and family could gather in a warm comfortable setting and enjoy good conversation with quality food and spirited libations. Haven boasts 14 beers on draft and more than 60 bottled craft beers. In addition, Haven serves more than 50 specialty single-malt whiskeys, scotches and bourbons; and a worldly wine list, with nearly 50 wines by the glass. Almost every dish on the menu has a beer or wine pairing suggestion.

The menu, created by Le Cordon Bleu-trained Executive Chef/Partner Greg Daniels, offers a blend of old world European fare with a modern American twist. Under the tutelage of Pascal Olhats of Tradition by Pascal, and then on to Napa Rose with Andrew Sutton, Chef Daniels learned what it means to feed people great food. The result is a refreshing combination of treasured dishes from across the pond fused with familiar stateside staples from the Pulled-Pork Sandwich served on a barbeque sauce-infused roll and pan-seared Hangar Steak with herbed compound butter, to Mac n’ Cheese with black truffles and hearty Chicken n’ Waffles served with housemade hot sauce and bärenjäger maple syrup.

Each menu item is made using farm-to-table fresh ingredients with dishes prepared entirely from scratch, including the award-winning Haven Burger, piled high with roasted red bell peppers, wild arugula, pickled red onions and St. Agur blue cheese; and housemade Salt & Vinegar Chips of red wine vinegar and sea salt and truffle fries served with garlic aïoli dipping sauce or housemade ketchup, also Haven’s own. The affordably priced menu ($5-$20), will also entice with a full selection of delectable desserts, including noteworthy ice creams flavors, including candied bacon, salted caramel and tobacco-infused.

Paired to elevate and complement the overall dining experience, handcrafted microbrews including Belgian varieties are offered alongside a distinct selection of boutique wines, scotches, whiskeys and bourbons. No less than fourteen handcrafted beers flow on regularly rotating taps, including offerings from such breweries as Mikkeller, Brewdog, Stone, Russian River, and The Bruery.

Haven Gastropub is located at 190 South Glassell Street in Old Towne Orange. Hours of operation are 11 a.m. – 2 a.m. daily. Happy Hour menu offered 3 p.m. – 6 p.m. Monday – Thursday and 11 p.m. – 1 a.m. daily. Walk-ins welcome. For more information or to make reservations, call 714.221.0680 or visit http://www.havengastropub.com (on Facebook, http://www.facebook.com/HavenGastropub).

WINE ALL YOU WANT! PREGO HOSTS COMPLIMENTARY WINE TASTING EVERY MONTH

WINE ALL YOU WANT!
PREGO HOSTS COMPLIMENTARY WINE TASTING EVERY MONTH

Irvine restaurant offers special wine tasting event last Monday of the month


Irvine, CA (August 2010) – Prego Ristorante will allow guests to “wine” all they want as it hosts a complimentary wine tasting from 5 p.m. to 7 p.m. on Monday, August 30, and then on the last Monday of every month thereafter.

“Mondays can be rough, so we’ve decided to offer guests a special wine tasting every month in addition to our normal Happy Hour,” commented Ruth Bedi, co-owner of Prego Ristorante with her husband, Tony. “The last Monday of every month, we’ll partner with various wineries to offer three selections for guests to sample - all of which will be available at the bar on special by the glass.”

Prego offers Happy Hour every 
Monday through Friday from 4:30 p.m. – 7 p.m., featuring a $4 bar menu, $5 well drinks, 
$4 beers and $4.50 house wines. In addition, the restaurant offers select specialty martinis for $4.50, including Italian Apple Martini, Kir Martini, Pink California Sunshine, Chocolate-Mint Martini, Kiss In the Rain, Prego Martini or California Rose.

Complete Happy Hour menu can be found online at PREGO HAPPY HOUR MENU.

For more information or reservations, call 949.553.1333 or visit http://www.pregoristoranti.com.

About Prego Ristorante
Prego has all that one could wish for in a fine Italian restaurant; an elegant, yet comfortable atmosphere, attentive service and cuisine that strikes the perfect balance between traditional authenticity and innovative preparations. It's the perfect setting in which to enjoy good conversation and feast on the best cuisine that Italy has to offer.

Adding a splash of Mediterranean color to California, Prego's ambience blends the warmth and rustic charm of old-world Italy with the electricity and vibrance of a cosmopolitan restaurant. Streamlined arches and columns, gleaming copper, polished hardwood floors and an abundance of Cherrywood furnishings produce an elegant and sophisticated, yet comfortable, atmosphere. A lively exhibition kitchen allows diners to view the artful chefs creating their delicious dishes. With a capacity to seat between 150 and 250 guests, Prego features al fresco dining, full bar, banquet rooms and catering services.

Executive Chef & Partner, Ugo Allesina, brings more than 25 years of experience to his position. Born and raised in the region of Piemonte, Italy, his experience at a number of prestigious hotels and restaurants in Italy, Germany and the United States has enabled him to develop his outstanding skills as a premiere Chef of Northern Italian cuisine.

The menu emphasizes regional Italian cuisine, featuring authentic pizza baked in a wood-fired oven, freshly made pastas, grilled fresh fish, spit-roasted meats and fowl, and an extensive list of wines from Italy and California that will please even the most discriminating wine connoisseur. Homemade desserts and pastries make a perfect ending to an unforgettable dining experience. Prego has received fine-dining awards from the Restaurant Writers' Association and the Wine and Food Society of Southern California. It has been a culinary destination for more than two decades.

Prego Ristorante is open for lunch and dinner daily and is located at 18420 Von Karman Ave in Irvine. For more information or reservations, call 949.553.1333 or visit http://www.pregoristoranti.com or http://www.facebook.com/pregoristorante.

Spin the Wheel at Joey's Smokin' BBQ to Support Local Schools and Win Great Food!

JOEY’S SMOKIN’ BBQ CELEBRATES GRAND OPENING
WITH FUNDRAISER AT THE MARKET PLACE

Tustin, California, August 18, 2010 – Joey’s Smokin’ BBQ is celebrating its grand opening under new management this weekend with a fun family event benefitting the Tustin Public Schools Foundation. On Friday, Aug. 20 through Sunday, Aug. 23, customers to Joey’s Smokin’ BBQ can pay $1 to spin a prize wheel, offering the chance to win items ranging from a free soda to baby back ribs. Everyone will win something and all proceeds will benefit the TPSF.

Joey’s is a Memphis-style barbeque restaurant specializing in authentic southern recipes with a Southern California taste, has re-opened under new ownership on the Tustin side of The Market Place. Joey’s is known for its award-winning baby back ribs, slowly smoked brisket, pulled-pork and chicken.

The Market Place location offers a full menu of Joey’s favorites. Barbeque lovers can enjoy signature items including their award-winning baby back ribs, barbecued chicken, brisket and flat iron steak sandwiches, hamburgers, and the alluring Smokin' Cobb salad, with moist pulled pork and barbecued chicken. Meats and sides, like sweet-potato fries, barbequed beans, onion rings or hush puppies are available a la carte as well.

In the spirit and culture of fresh Memphis-style barbeque, all hamburger meat and ribs derive from 100% snake-river Kobe beef and the chicken is hand-pulled to provide guaranteed quality and satisfaction. Joey’s Smokin’ BBQ also serves beer on tap along with house wines, and features nightly happy hour pricing.

In addition, on Thursday nights from 7 to 9 p.m., Joey’s also has live entertainment by Heartoday OC, an acoustic guitarist entertaining with classic and folk rock favorites.

Joey’s menu includes family packs as well as kids’ meals, and also offers take-out and catering services. Joey’s Smokin’ BBQ is open Monday through Friday from 11 a.m. to 9:30 p.m., Saturday from 11 a.m. to 9:30 p.m. and Sunday from 11 a.m. to 9 p.m. The restaurant is located near the Edwards 6/ Tustin at 2933 El Camino Real, and can be reached at (714) 544-4106.

The Market Place, owned by Irvine Company, is located off the Santa Ana (5) Freeway and Jamboree Road in Irvine and Tustin. The Market Place offers 1.6 million square feet of more than 120 shopping and dining choices. For more information, visit www.ShopTheMarketPlace.com.

Irvine Company is a privately held company based in Newport Beach, California. The company’s retail portfolio includes Fashion Island, Irvine Spectrum Center, The Market Place and 36 neighborhood and community centers.

SOL Cocina Adopts Charity Food Truck For OC Foodie Fest | AUG 28

Chef Deborah Schneider to serve as Guest Chef for ‘Cart for a Cause’
to raise funds for St. Vincent Meals on Wheels

Newport Beach, AUGUST 2010 – SOL Cocina’s Executive Chef Deborah Schneider will join the ranks of prominent chefs who have partnered with Cart for a Cause to raise money for the St. Vincent’s Meals on Wheels program when she jumps into the driver’s seat of her own food truck for the day on Saturday, August 28 at the OC Foodie Fest. This one-day gourmet food truck event at the Honda Center in Anaheim will feature Southern California’s most popular mobile eats combined with a unique forum to showcase local entertainment & shopping to help support local charities.

Dubbed by Chef Schneider as “SOL on a roll,” for $5, guests may enjoy Chef Schneider’s Carnitas SOL (street tacos with carnitas, tomatillo salsa, chicharron and avocado ~ PHOTO ATTACHED), as well as Ceviche SOL. Each meal will be served with FIJI Water, POM tea or POM Juice and a snack.

“I have always joked about having my own food truck and now SOL Cocina will have one as it is the only restaurant in Orange County to participate in this event by going mobile for a day,” commented Chef Deborah Schneider. “Cart For A Cause is a well-run nonprofit program benefiting St. Vincent Meals on Wheels, so I am more than happy to be a part of this cause and donate the proceeds from our $5 meal to help feed homebound senior citizens.”

More information on Chef Schneider and Cart for a Cause at the OC Foodie Fest, please visit the event site: http://www.ocfoodiefest.com/2010/08/02/cart-for-a-cause-guest-chef-revealed/

ABOUT CHEF DEBORAH SCHNEIDER
In addition to her role as Executive Chef/Partner at SOL Cocina in Newport Beach, Chef Deb is the author of four cookbooks, including Amor y Tacos, ¡Baja! Cooking on the Edge, and the James Beard-nominated Cooking with the Seasons at Rancho La Puerta.

ABOUT SOL COCINA
SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.

Located at 251 E. Coast Highway at the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.), Dinner (Mon-Wed 4:30 p.m. – 10 p.m.; Thurs-Sun 4:30 p.m. – 11 p.m.), Happy Hour (3 p.m. – 6 p.m. daily; bar open till 2 a.m. daily), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Private Room available.

For more information, call 949.675.9800 or visit http://www.solcocina.com/.

Creators/Owners of Haven Gastropub Introduce Fast-Casual Concept in OC

taco asylum to open late-2010 at The CAMP in Costa Mesa

Costa Mesa, CA (August 2010) – The Haven Collective, creators and owners of Haven Gastropub in Orange, will introduce a new fast-casual concept, taco asylum, set to debut at The CAMP in Costa Mesa in Winter 2010. The restaurant will serve non-traditional tacos, showcasing global ingredients and meats ranging from pork belly and shortrib, to octopus and escolar. To elevate and complement the overall dining experience, taco asylum will offer a craft beer selection.

“At first, the name ‘taco asylum’ may lead diners to think of the concept as one with Mexican fare, but our menu, which will not be expansive in selection, will not be bound by borders or specific cuisine,” commented Greg Daniels, Executive Chef and Partner of The Haven Collective.

Set to be open daily for lunch and dinner in late-2010, the 40-seat restaurant will feature indoor, patio, and counter seating. Located at The CAMP, between Native Foods and SEED People’s Market, taco asylum will offer its entire food menu for carryout.

In the coming months, the taco asylum website will be updated with menus, address, hours and other information at http://www.tacoasylum.com.

About The Haven Collective
Partners Greg Daniels, Wil Dee and Ace Patel opened their first restaurant, Haven Gastropub, in the heart of Historic Old Towne Orange in September 2009. Since then, Haven’s “pub meets gourmet eats” concept has earned rave reviews locally, regionally and nationally, being named one of the country’s “Best New Gastropub” by Draft Magazine, which commended the restaurant for having “breathed new life into the old gastropub concept.” On the heels of the Haven Gastropub’s ongoing success, the Partners decided to open a unique fast-casual concept, taco asylum, at The CAMP in Costa Mesa. This concept is slated to open in late-2010. The Partners play distinct roles at each restaurant with Wil Dee serving as Beverage Director and Greg Daniels as Executive Chef.

OC Foodie Fest Presents Pub & Grub #2

OC Foodie Fest
Presents
Pub & Grub #2

Saturday, August 21
9 p.m. to 1 a.m.
Goat Hill Tavern in Costa Mesa

Sponsored by Azunia Tequila and OrangeCounty.com

Costa Mesa, Calif. - It's time for round two of OC Foodie Fest presents Pub & Grub! Stop by Goat Hill Tavern in Costa Mesa for food truck grub and drinks from the pub, plus get a sneak peak at some of Orange County's gourmet food trucks, including Taco Dawg, Calbi Truck, Longboard's Ice Cream and Piaggio on Wheels. Hop into the bar to try some Azunia Tequila and enjoy your favorite drinks.

The food truck area is all ages but it's 21+ inside Goat Hill Tavern.

Pre-sale ticket holders get added perks for attending this Saturday:

Show Us Your Pre-Sale Ticket!

+Food discounts/specials

+ Discounted Azunia Tequila drinks

+Exclusive giveaways

+Enjoy music in the bar

*If you haven't purchased tickets yet, stop by and receive a special discount on pre-sale tickets!

Location:

Goat Hill Tavern

Off of Newport Blvd, across from Triangle Square
Costa Mesa, CA


Preview events have no admission charge. More information about OC Foodie Fest can be found at http://www.ocfoodiefest.com.

CHEF YEN’S CHINESE & THAI FUSION OPENS AT SAND CANYON PLAZA IN IRVINE

Irvine, California, August 16, 2010 -- Chef Yen’s Chinese and Thai Fusion, a unique new Asian restaurant, has opened at Sand Canyon Plaza in Irvine. The casual restaurant features fresh ingredients, homemade spices, and new flavors, while using no MSG.

Chef Yen’s combines the best of Chinese and Thai tastes while abandoning the conventional wisdom that casual Chinese food has to be greasy and oily. Everything is made in-house, and many of the recipes are handed down from generations, developed over 30 years.

In addition to classic favorites such as Orange Chicken and Pad Thai, Chef Yen’s also offers specialties such as Yen’s Spicy Triple (chicken, beef and shrimp stir-fried in a Yen's special spicy sauce), Wonton Noodle Soup, Thai Curry Chicken, Thai Lemongrass Skewers (chicken skewers that are marinated with an authentic Thai Spice and Lemongrass seasoning and freshly baked) and Thai Coconut Shrimp.

The restaurant also offers catering and is open Monday through Friday from 10:30 a.m. to 8:30 p.m., Saturday from 11 a.m. to 8 p.m. and is closed on Sundays.

Chef Yen’s Chinese & Thai Fusion is located in Sand Canyon Plaza, at 6628 Irvine Center Drive, off Sand Canyon Ave., in Irvine. For more information, please call (949) 679-7700.

Sand Canyon Plaza, owned and managed by Irvine Company, is located at Sand Canyon Avenue and Irvine Center Drive. The center has a variety of casual restaurants as well as personal and business services.

Irvine Company is a privately held company based in Newport Beach, California. The company’s retail portfolio includes Fashion Island, Irvine Spectrum Center, The Market Place and 34 neighborhood and community centers. For more information, visit www.ShopTheIrvineCompany.com.

The Next Door to Host New Bluegrass Brunch

647 Camino de los Mares
San Clemente, CA
(949) 940-8845

The Next Door, San Clemente’s Newest Bar and Kitchen Spotlights OC Musicians in an a Friendly and Casual Atmosphere


SAN CLEMENTE, CA—Lively and harmonious sounds of bluegrass music will enhance a fresh and delicious brunch experience at San Clemente’s newest bar and kitchen, The Next Door, beginning Saturday, August 21st. Live performances will take place from 10:30 a.m. to 1:30 p.m. on Saturdays. All performances are free to the public on a first-come first serve basis in the dining room, bar and patio areas. The Next Door is located at 647 Camino de los Mares, next door to The Melting Pot San Clemente. For more information, please call (949) 940-8845.

The Next Door is open for brunch from 9 a.m. to 2 p.m. on Saturdays and Sundays. Prices range from $6 to $12 per plate. Chef Tony Thomason will prepare delectable menu items such as Crabcake Florentine, Dutch Baby Pancakes and our signature dish, Crème Brulee French toast. Bottomless mimosas are $9. “The weekends are perfect for getting together with friends and loved ones to enjoy a sweet or savory breakfast and truly talented musicians who perform some of the best bluegrass rhythms outside of the Delta!,” said Co-owner Dana Robertson.


ABOUT THE NEXT DOOR

The Next Door is OC’s newest kitchen and bar with seating for 60 guests. The menu consists of comfort food prepared with a California twist. Bacon Sirloin Burger, Chicken Pot Pie, West Coast Fish n’ Chips, Lobster Nachos, Avocado Brie Bruschetta, a Charcuterie Board and Sweet Potato Fries, Muenster Mac n’ Cheese and Truffle Creamed Spinach are just a few items on the menu. Price points from $4 to $22. Boasting a unique wine and beer menu, the bar features 20 red and white wines as well as international wine and beer flights. Featured domestic and imported draft beers are switched out seasonally. Perfect for small or large gatherings with friends and loved ones, the restaurant’s interior is upscale-casual, featuring comfortable booths and an upscale pub motif, with doors, knobs, knockers and key accents on the walls. The bar area has four flat screen TVs and an adjacent enclosed private cocktail patio. The restaurant features al fresco dining on the 20-seat patio. The Next Door features live blues and rock music on Saturday and Sunday afternoons and weekend evenings.

PREGO OFFERS SUMMER FOOD & WINE TOUR THROUGH ITALY

Irvine restaurant presents five-course dinner with Italian wine pairings
Friday, August 20 | 7 p.m.

Irvine, CA (August 2010) – Prego Ristorante will be leading a summer tour through various regions of Italy with a five-course wine dinner at 7 p.m. on Friday, August 20 at its Irvine restaurant (18420 Von Karman Avenue). Priced at $54.95 per guest (excluding tax & gratuity), Prego’s Executive Chef Ugo Allesina, who was born and raised in Italy, has created a menu that allows guests to experience the foods and wines from various regions of the country. For more information or reservations, call 949.553.1333.

Regional Wine Tasting & Dinner
Friday, August 20, 2010 | 7 p.m.

Assorted Antipastini
Eclisse, Maremma Toscana 2007

Tonno Arcobaleno
Fresh chopped Ahi tuna, crab meat, avocado, mango, sweet chili reduction
L’Arco, Alto Adige 2007

Gnocchi alla Novarese
Potato pillows with porcini mushrooms in a creamy gorgonzola sauce
La Nera, Abruzzo 2009

Lonbata di Vitello ai Ceppi
Pan-roasted veal chop with a Madera-rosemary wine reduction
served with potatoes and a tower of roasted zucchini, asparagus and bell pepper
Ceppaiano, Toscana 2004

Tiramisu all Inglese
Ladyfingers biscotti, espresso, mascarpone cheese, chocolate and cream anglaise
Prosecco, Veneto 2008

For more information or reservations, call 949.553.1333 or visit www.pregoristoranti.com.

About Prego Ristorante
Prego has all that one could wish for in a fine Italian restaurant; an elegant, yet comfortable atmosphere, attentive service and cuisine that strikes the perfect balance between traditional authenticity and innovative preparations. It's the perfect setting in which to enjoy good conversation and feast on the best cuisine that Italy has to offer.

Adding a splash of Mediterranean color to California, Prego's ambience blends the warmth and rustic charm of old-world Italy with the electricity and vibrance of a cosmopolitan restaurant. Streamlined arches and columns, gleaming copper, polished hardwood floors and an abundance of Cherrywood furnishings produce an elegant and sophisticated, yet comfortable, atmosphere. A lively exhibition kitchen allows diners to view the artful chefs creating their delicious dishes. With a capacity to seat between 150 and 250 guests, Prego features al fresco dining, full bar, banquet rooms and catering services.

Executive Chef & Partner, Ugo Allesina, brings more than 25 years of experience to his position. Born and raised in the region of Piemonte, Italy, his experience at a number of prestigious hotels and restaurants in Italy, Germany and the United States has enabled him to develop his outstanding skills as a premiere Chef of Northern Italian cuisine.

The menu emphasizes regional Italian cuisine, featuring authentic pizza baked in a wood-fired oven, freshly made pastas, grilled fresh fish, spit-roasted meats and fowl, and an extensive list of wines from Italy and California that will please even the most discriminating wine connoisseur. Homemade desserts and pastries make a perfect ending to an unforgettable dining experience. Prego has received fine-dining awards from the Restaurant Writers' Association and the Wine and Food Society of Southern California. It has been a culinary destination for more than two decades.

Prego Ristorante is open for lunch and dinner daily and is located at 18420 Von Karman Ave in Irvine. For more information or reservations, call 949.553.1333 or visit http://www.pregoristoranti.com or http://www.facebook.com/pregoristorante.

SOL Cocina Introduces A Midsummer Night’s Dream Menu

Executive Chef Deborah Schneider add new menu items

New bar offerings with grande-sized SOL Signature Cocktails

Newport Beach, AUGUST 2010 – SOL Cocina’s Executive Chef Deborah Schneider has added new items to SOL’s already expansive menu of eclectic twists on traditional Baja cuisine. Also, the restaurant’s bar menu sees the addition of a new size: Grande. Guests will now have the option of two sizes when ordering SOL Signature Cocktails, including its many specialty margaritas, from the classic House Margarita to the more exotic Raspberry-Serrano and Cucumber-Jalapeno varieties. A full list of SOL’s uniquely refreshing cocktails can be found here: http://www.solcocina.com/menu_drinks.html.

New menu items added this month include:

TACO BUFALADA – The taquero’s favorite, a heap of mixed meats (chicken, carne asada & carnitas) on melted Oaxaca & cotixa cheeses with onion, guacamole, pico de gallo and radish.

CRISPY CHIPOTLE CHICKEN TACO – Black beans, grilled chicken, squeeze of chipotle-garlic salsa, pineapple salsa and avocado sauce layered in a crisp 6” corn tortilla and topped with pickled red onions.

WOOD-GRILLED 16-OZ RIBEYE ‘CHARRO’ STEAK – A Charro is a Mexican cowboy and SOL’s Angus 16-ounce bone-in ribeye steak, is usually called a “cowboy.” This perfectly seasoned mesquite-grilled steak is served with avocado-garlic butter and oven-roasted potatoes.

LOBSTER & SHRIMP TACOS – Chunks of spiny lobster meat and shrimp are sautéed and served in three five-inch corn tortillas. Each of the three tacos is served with a different salsa: mango habanero, pico de gallo and tomatillo (guests may request all three with one salsa).

SHRIMP & JALAPENO MOLCAJETE – In Baja, lava rock molcajetes – serving dishes that cook foods – are a restaurant fixture. Once cooked in the molcajetes, the dish is then served smokin’ hot at the table. Due to health department regulations, SOL has custom-made ‘faux-cajete’ dishes in which it serves the sautéed shrimp with jalapeno, red onion, nopales, garlic, tomato, white wine and manchego cheese. The dish is served topped with crumbled cotixa cheese and green onions, and served with warm corn tortillas.

CARNE ASADA GRILLED BURRITO – a 12-inch flour tortilla is filled with carne asada, combination of cheeses, black beans, guacamole, carne asada, onions and cilantro before it is grilled to perfection.

CHICKEN ENCHILADAS with CORN & BLACK BEAN SALSA – Grilled chicken and calabasa (zucchini) mixed with sautéed spinach, garlic, creamy bechamel sauce, with jack and manchego cheeses. Rolled up in corn tortillas and baked with guajillo chile salsa roja (SOL’s version of enchilada sauce) and more cheese, then topped with crema and a simple corn and black bean salsa.

DOS SOPES – According to Chef Deb, “just great authentic flavors, very filling and delicious!” This dish features two handmade corn sopes (fresh corn masa patted into thick rounds, toasted and deep-fried – yum!), spiced with minced garlic and jalapenos, and served with one of each: #1: black beans, Kurobuta pork carnitas, spicy cabbage slaw and pickled red onions; or #2: housemade chorizo sautéed with onions, black beans with crema, fresh onions and cilantro. Served with grilled corn, cotixa cheese, chiles, and a half-pickled jalapeno.

CAFÉ CON LECHE FLAN – A mouthwatering dessert made with vanilla, coffee and cinnamon, with a layer of chocolate crumbs. Topped with rich Kahlua-chocolate sauce and dark caramel, the dessert is served with fresh fruit.

Full menus can be found online at http://www.solcocina.com/menu.html.

ABOUT SOL COCINA
SOL Cocina is a unique restaurant and bar celebrating traditional Baja cuisine with a fresh, modern interpretation. Designed to echo the expansive sea, sky, and desert of the Baja peninsula, SOL features old world charm juxtaposed with an urban comfort, including an open exhibition kitchen with counter seating for guests who like to see the bustling kitchen that mimics the Baja taco bar. SOL offers a decadent menu of the freshest seasonal ingredients and authentic Mexican flavors, along with a vibrant bar that honors the flavors of the Baja region with artisan tequilas and mezcals.

Located at 251 E. Coast Highway at the Balboa Marina, SOL is open daily for Lunch (11:30 a.m. – 4:30 p.m.), Dinner (Mon-Wed 4:30 p.m. – 10 p.m.; Thurs-Sun 4:30 p.m. – 11 p.m.), Happy Hour (3 p.m. – 6 p.m. daily; bar open till 2 a.m. daily), Late-Night Dining (11 p.m. – 1 a.m. Thurs-Sat), and Weekend Brunch (10 a.m. – 3 p.m. Saturday & Sunday). Private Room available.

For more information, call 949.675.9800 or visit http://www.solcocina.com/.

BAYSIDE RESTAURANT TO FEATURE SPECIAL PARROT HEAD SUNDAY BRUNCH!

·On Sunday, August 22nd, 2010 from 11:00 a.m. to 4:00 p.m. diners are invited to enjoy a special Sunday Brunch with live music from Mark Wood and The Parrot Head Band Duet!

·The three-course bottomless champagne brunch is available for $29.50 per person plus tax and service.

·For the champagne brunch menu patrons are invited to choose a starter such as a Garden Salad, Soup of the Day or House Made Fruit Yogurt.

·For the main course guests can choose from items such as the Bayside “Benedict” with Smoked Salmon on Toasted Brioche, Open Face Bayside Steak Sandwich or Sautéed Tiger Prawns.

·To finish off the scrumptious brunch, guests can choose a Chocolate Soufflé Cake with Hazelnut Ice Cream or House Made Vanilla Ice Cream with Macerated Berries.

·Mark Wood and The Parrot Head Band Duet will be performing from 11:30 a.m. to 3:00 p.m.

·Bayside offers complimentary valet parking.


DATE: Sunday, August 22nd, 2010

TIME: Brunch is served from 11:00 a.m. to 4:00 p.m.

LOCATION:900 Bayside Drive
Newport Beach, CA 92660

RESERVATIONS:(949) 721-1222

WEBSITE: www.diningasart.com

Gyu-Kaku Celebrates Yakiniku Festival with food specials and over $100,000 in prizes

http://www.gyu-kaku.com

Gyu Kaku restaurants in Southern California are celebrating Yakiniku Festival with food specials and over $100,000 in prizes. Yakiniku festival runs from August 1- September 15th, all day long.