Food & Drink

Hennessey’s – San Juan Capistrano
By Krissy V.

With locations from San Diego to the South Bay, Hennessey’s has grown from its first casual coastal location in Hermosa Beach to an expansive chain of ten taverns throughout California’s beach cities and into Las Vegas. Its successful recipe is now being served up atHennessey’s Tavern in historic San Juan Capistrano to an enthusiastic crowd of newcomers and loyal followers.

Hennessey’s take on the traditional Irish pub is the brainchild of its founder and namesake Paul Hennessey. This former stock trader has definitely enjoyed the luck o’ the Irish when it comes to the restaurant industry. Paul opened the company’s first location back in 1976 on Hermosa Beach’s Pier Avenue at a time when the beach enclave was much more sleepy and laid-back. Hennessey’s Tavern, Inc. now includes ten taverns, H.T. Grill, The Wine Bistro, Mickie Finnz, LVCS, and the legendary Lighthouse Café — located a few doors down from the original tavern’s footprint.

In August of this year, Hennessey’s Tavern San Juan Capistrano opened doors across from the Mission on Camino Capistrano. The brand’s newest restaurant has that expectedly familiar pub atmosphere along with a spacious outdoor patio — complete with full bar, flat screen TVs and plenty of cozy seating.

Having had the pleasure of sipping a pint or two at several of its properties, I’m no stranger to what keeps guests coming back. The warm and friendly staff, consistently delicious and reasonably priced fare, and flowing drinks have certainly contributed to its success, but Paul Hennessey has brilliantly managed to create an inviting gathering place where friends and families can simply relax. Hennessey’s perfect blend of ingredients that draws customers in for an unhurried breakfast, lunch, dinner or drinks have stood the test of time for close to 40 years.

One thing’s for certain, there’s always something happening at Hennessey’s. $5 freshly squeezed juice cocktails, early bird dinners for $10.95 (served all day), and $15 tasting flights are all offered daily. Monday through Friday happy hour from 4 to 7 p.m. includes too many fantastic $5 food and drink specials to list. Stop in for 2-4-1 burgers and breakfast entrées on Two Timin’ Tuesdays and 50% off bottles of wine on Wine Up Wednesdays. Visit on Saturdays and Sundays for Hennessey’s famous $4 hand-made Bloody Mary’s until 1 p.m. and $20 champagne buckets with freshly squeezed juices ‘til 5 p.m.

180blũ – Decked Out
By Shelley Hudson

Perched above Salt Creek Beach at The Ritz-Carlton Laguna Niguel is an oceanfront paradise that’s difficult to beat in South Orange County. Named for the 180° view of the Pacific, 180blũ is the summer spot for locals, jetsetters, families, and tourists alike. Although you may come across the occasional begowned bride traipsing through the hotel lobby, you don’t need to wait for a special occasion to visit. 180blu is an any-day-of-the-week destination for business meetings, leisurely lunches, relaxing happy hours or romantic dinners. As you drink in the multi-million dollar view and a beverage or two, it’s evident that life rarely gets much better.

180blu’s creative slate of craft cocktails, extensive wine list and mouth-watering menu options add to the lounge’s already near-perfect vibe and spectacular views. It’s easy to get swept away by the surf and sun while casually chatting with friends on a comfy sofa or as you gaze out at the coastline with that special someone. Before you know it, you’re clearing your calendar for the rest of the day and watching a breathtaking sunset while listening to live music.

I met a girlfriend at 180blũ to enjoy a long-overdue chatfest over cocktails and crashing waves. We sipped a fresh Peach Bellini and an Ultimate Margarita (served iced-cold and straight up) while we decided on a few small plates to sample. We took our delightful server Niki’s recommendation and went with Lobster Tacos, Spicy Tuna and Wild Mushroom Huarache.

The tacos were as adorable as they were delicious. Served in little tortilla envelopes secured with tiny clothespins and generously stuffed with fresh lobster, black bean purée, chile salsa, avocado and cilantro, the serving of four was easily shareable and hearty. The Spicy Tuna was also a hit. The ahi was drizzled with wasabi-pea aioli and eel sauce and served atop a crispy sushi rice round. The result was crunchy, spicy and salty goodness.

My hands-down favorite was the Wild Mushroom Huarache, which took the form of a decadent flatbread. The cornmeal crust was layered with a variety of nutty, earthy mushrooms, caramelized onions, black beans, creamy goat cheese and truffle oil. The combination blended seamlessly, but each flavor was distinct. This one is sized for sharing, too, if you can stand it.

180blũ is the perfect place to be on Friday and Saturday evenings, with high-quality, rolled-to-order sushi on the deck with acoustic guitar to sweeten the scene. Taco Tuesday is just plain better here, too. Chef Steve Wan elevates the classic street taco to a gourmet level—think tequila chicken, cojita cheese and pumpkin seed pesto. Add Partida tequila flights to the mix, and what could go wrong?

180blũ even caters to your canines! A monthly Yappy Hour cocktail party for dogs and their best friends on the Dana Lawn benefits theWounded Veterans Initiative of Canine Companions. Be sure to watch The Local Dish calendar for doggie-friendly holiday events at 180blũ also.

One Ritz-Carlton Drive, Dana Point
949.240.2000
RitzCarlton.com/Laguna180blu

Juice It Up – San Clemente
By Shelley Hudson

When Sandy Elliott set out to explore health-minded career opportunities, she made a list of interests and passions. She wanted to start her own business and began investigating juice companies as a potential franchise opportunity. Her due diligence and impeccable timing led her to a prime Juice It Up location that had just become available in San Clemente.

In November 2013, Sandy purchased the thriving Juice It Up store that had been open for ten years near San Clemente High School. The built-in customer base, a growing awareness of the benefits of fresh fruit and vegetable juices and the ideal location were just what Sandy was looking for in her new venture. With the brand new gym next door, San Clemente High School across the street, a bustling school catering schedule and a loyal following of local surfers and other athletes, the biggest challenge for Sandy has been keeping up!

Sandy has made it her goal to educate the community about the fresh fare she offers. Her Juice It Up store serves up much more than just fruit smoothies. Raw juice combinations, ginger and wheat grass shots, fruit and veggie fusions (blended with ice to retain all the cruciferous fiber) and “super fruit” acai and pitaya-based bowls of crunchy, fruity, nutty goodness are a mere sampling of what you’ll find there. At the request of her customers, Sandy successfully lobbied corporate headquarters to add chia seeds and almond milk to the ingredient options as well. Juice It Up smoothies, fusions and bowls are hearty and 100% fresh—healthy enough for breakfast or post-workout, but yummy enough to replace dessert!

Juice It Up’s catering program makes it easy to offer refreshing smoothies at corporate functions, sporting events, summer camps and private parties of all kinds with only a phone call or email. Fundraising opportunities—even in-house events—allows guests to enjoy fresh, healthy treats while the organization or team raises money. Portable party boxes are a breeze to pick up and transport, or customers can even have a catering order delivered right to the front door (or soccer field!).

Sandy’s commitment to the local community shines through partnerships with Relay For Life, Casa Romantica, the San Clemente Chamber of Commerce and a multitude of area schools. Her on-site programs at nine elementary and middle schools bring healthy choices to students, and a 25% share of proceeds goes back to the school.

Check out Juice It Up’s daily deals and monthly specials on Facebook and Instagram @juiceitupsanclemente and its VIP treatment for military, seniors, Yelp users and students.

802 Avenida Pico, Suite J • San Clemente • 949.542.7979 • JuiceItUp.com

The Cuban Kitchen & Coffee – Capistrano Beach
By Krissy V.

As we embark on a new era of U.S. – Cuba relations, it seems fitting that South Orange County has an opportunity to enjoy a cuisine that may still be unfamiliar to many of us on the West Coast. You may not expect that journey to lead you to a restaurant in the heart of Capistrano Beach, but that’s precisely where you’ll find The Cuban Kitchen & Coffee.

Located on Doheny Park Road inside The Surfin Cowboy (known by locals for its d-lish burgers), the unlikely pairing may feel more like like an Oscar and Felix mismatch than a match made in heaven. To the contrary, the combination has worked well and The Cuban Kitchen has been dishing out fare to rave reviews for the past few months.

I popped in for a weekday lunch and was greeted by my welcoming and knowledgeable server Sarah. She explained that The Cuban Kitchen’s menu, created by award-winning Executive Chef Seth King, emphasizes premium-quality meats and simple, fresh ingredients.

I started with the house-made Empanadas de Cuba — delectably flaky dough pockets stuffed with a combination of beef, pork, and charred corn — accompanied by a side of chimichurri sauce for dipping. I wouldn’t have done the restaurant justice without having a few bites of the World Famous Cuban Sandwich. This grilled and pressed classic consists of thinly sliced pork tenderloin, ham, provolone, dill pickle, peppered mayo and whole grain mustard — creating a simple, yet tasty sandwich that has understandably become the most popular menu item. Sarah shared that it recently outsold The Surfin Cowboy’s renowned OG Burger, which is a testament to its fantastic reception!

To get a sense of The Cuban Kitchen’s range, Sarah brought out a selection of entrées for me to sample. My two fast favorites were the Lomo Cubano and the Ropa Vieja, both traditional Cuban dishes with deep and layered flavors. The Lomo Cubano is a citrus marinated grilled skirt steak that was deliciously tender and had me wanting more. The Ropa Vieja is braised beef or pork in a tomato, red pepper and garlic-based mojo sauce that is a fusion of both Mexican and Cuban-inspired styles. Both dishes are chock-full-of-flavor and are served with rice and beans (which can be eaten separately or mixed together in Cuban fashion) and plantains. Of course, I had to cap off lunch with a kickin’ Cuban Coffee in the comfortable lounge area (with complimentary Wi-Fi) to jumpstart the rest of my day.

Visit The Cuban Kitchen on Friday nights for dinner and stay for the free Salsa dance class at 9 p.m. so that you can work off dinner while learning some spicy moves. Also make a point to stop by for Sunday breakfast, served from 9 a.m. until 2 p.m.

The Cuban Kitchen & Coffee
34235 Doheny Park Rd., Suite A
Capistrano Beach • 949.272.5957
TheCubanKitchenAndCoffee.com

Board & Brew – Ocean Ranch in Laguna Niguel
By Shelley Hudson

Board & Brew’s newest location is off and running in Laguna Niguel’s Ocean Ranch Village Center, and not a minute too soon. The eighth restaurant in the growing San Diego-OC chain started shredding and slicing in late March for a built-in following—namely, the overflow from the line-out-the-door at its San Clemente shop.

Founder Tom Powers started Board & Brew in 1979 in Del Mar with a simple idea—to provide the freshest, highest-quality food at the best value. Staying true to Tom’s formula of never cutting corners has paid off. The low-key vibe and menu of classics-with-a-twist entices customers looking for good food fast. The open-air patio, curated slate of local artisanal beers and the Baja-reggae-surf setting encourages diners to hang out for a while. The restaurant is outfitted with skateboard decks, surfboards of all shapes, coastal art and a sweet fiberglass-topped bar that faces the open kitchen. The atmosphere is busy, but laid-back and fun.

I stopped in for a quick lunch and to get The Local Dish from Zen, one of Board & Brew’s owners. “We have a full-service kitchen that only prepares sandwiches,” he explains, “We’re ‘prepping’ all day because everything is fresh. Our bread is delivered every morning—in fact, we sometimes sell out of a bread option late in the day. Our roast beef is certified, grass-fed angus; we even rotate vendors throughout the year to ensure absolute freshness.” He said Board & Brew’s typical customer is difficult to identify. “We have families grabbing dinner before seeing a movie next door, businesspeople coming in for weekday lunches, kids meeting up after school, and everyone in between.”

Zen recommended I try B&B’s most popular sandwich, the Turkado. This creation was piled high with smoked turkey and topped with sliced tomato, shredded lettuce, sweet red onion, jack cheese and creamy avocado. It was served with a side of “secret sauce,” which beautifully enhanced the flavors of the whole stack. Zen said the sauce recipe was adapted from Tom’s mother’s macaroni salad dressing recipe—a sauce with a story! The sandwich was hearty and delicious. I washed it down with passionberry iced tea from the self-serve station, but next time I’ll go for an ice cold Artifex Honey Blonde. I’m also eager to try one of the daily soup specials like the lentil-vegetable or fire-roasted tomato.

Take a ride through the menu at BoardAndBrew.com and be sure to check out Board & Brew’s daily happy hour specials!

Board & Brew – Ocean Ranch
32371 Golden Lantern, Laguna Niguel
949.207.1007
BoardAndBrew.com

El Mariachi in San Clemente
By Shelley Hudson

As the farm-to-table renaissance changes the local restaurant scene, patrons at El Mariachi in San Clemente have discovered the difference that pasture-raised meats, organic vegetables, sustainable seafood and a thoughtful presentation can make.

Tucked away near the south end of town on El Camino Real, El Mariachi has been a local favorite since the Jimenez family opened the doors in 1996. The beach-close, family-friendly restaurant features a large outdoor patio, hand-carved chairs and elaborately painted Mexican murals. Although the setting is classic-Mexican-restaurant, the food is anything but. In an effort to bring “new” Mexican-style cooking to the kitchen, owner Rafael Jimenez recruited locally-famous chef Jose Colin (pronounced “ko-leen”) to reimagine the entire menu.

Chef Colin’s philosophy is simple, “My cooking is ‘comtemporano.’ Better, fresher ingredients, flavorful sauces, and the highest quality meats are the foundations of this menu. I use Jidori chicken, Kurobuta pork and skirt steak and complement them with market-fresh vegetables and seasonings.” Voted “Top Ten Chef” in 2014 by Orange Coast Magazine, Chef Colin has created an opportunity at El Mariachi for guests to enjoy a true culinary experience close to home.

My friend and I started our leisurely Saturday lunch with skinny margaritas as Javier, the General Manager, gave us the lowdown on the menu’s evolution under Chef Colin. The La Tampiquena is El Mariachi’s most popular dish. This selection is portioned for two and has all the hallmarks of Colin’s contemporano style. The flavorful and tender marinated and pan-seared skirt steak is presented on two enchiladas and topped with chunky guacamole, tri-colored tortilla ribbons and queso fresco. The enchilada sauce is light and zesty, and it doesn’t overpower the steak. The savory combination is a hearty, delicious indulgence. It’s evident why this is a hit with diners.

The outstanding Pollo a la Chipotle features Jidori chicken sautéed with Portobello mushrooms and onions, served over rice and drizzled with creamy, earthy chipotle mushroom sauce. The chicken’s robust flavor worked beautifully with the subtle, layered flavors of the sauce. This was perhaps my favorite.

Next we sampled another Jidori chicken dish—the Pollo en Mole Poblano. Since I’m a lover of all things chocolate, I was especially interested in tasting Chef Colin’s version that’s created from over 100 ingredients. The rich and smoky sauce is the ideal combination of spicy-sweet. Fresh sautéed vegetables, including wilted spinach, zucchini, squash and onion provide balance to this well-portioned dish.

Carne Asada fans rejoice—you no longer have to travel south of the border for your favorite Mexican specialty! El Mariachi’s secret is the marinade that’s soaked into the thinly-sliced skirt steak. Ingredients including dry mustard, pineapple juice and olive oil combine to enhance the meat’s flavor as it is char-grilled. The carne is topped with fresh pico de gallo and grilled bell peppers—mi gusta, and you will, too.

Raya – A Feast For The Senses
By Kristin Vicelja

Craving a five-star dining experience with breathtaking views of the Pacific? Raya at The Ritz-Carlton, Laguna Niguel is just the place to deliver this and more. The restaurant offers one of the most sought after ocean and coastline views in Orange County, flavorful Pan-Latin Coastal Cuisine, and a sleek, contemporary atmosphere to satisfy your appetite and engage your senses on all levels.

Conceptualized by renowned Chef Richard Sandoval, Raya serves up masterful creations using local, organic and sustainable ingredients. At the restaurant’s helm is Chef Steve Wan who recently steered us through a truly memorable culinary feast.

While you peruse the mouthwatering menu and drink in the expansive views, I’d suggest sipping on a refreshing Passion Fruit Mojito or the Yuzu Fresa, prepared with housemade fruit purées, as are all of the restaurant’s signature cocktails. On our journey through Chef Wan’s most popular small and large plates, we were guided by server extraordinaire Kristi. Her expert knowledge of the menu, spot-on recommendations, and helpful demeanor allowed us to sit back, relax and want for nothing more than our next bite.

Our small plate tasting included the flavorful Hawaiian Ahi Tuna Ceviche with plantain chips, a fabulous Grilled Octopus prepared with aji panca, potato purée, unagi sauce, chile toreado, pickled onion and jalepeños, and a Wild Mushroom Huarache featuring caramelized onions, black beans, goat cheese and truffle oil. My personal favorite, the uber delicious Lobster Tacos with chile de árbol salsa, delivered the slightest touch of heat and were whimsically presented in flour tortillas pinched together at the top with miniature clothespins.

The adventure continued with a delightful sampling of large plate offerings from both land and sea. Steak aficionados will be wowed by the outstanding, All Natural Prime New York cut served with a Dungeness crab potato purée, grilled pickled onions, a chipotle hollandaise and truffle chimichurri. The heavenly Piloncillo Prawns and the melt-in-your-mouth Pan Seared Sea Scallops will equally delight seafood lovers. If you can’t decide, take Kristi’s recommendation and select the can’t-miss New York steak with the addition of a few Piloncillo Prawns to create the perfect surf and turf.

Please do save room for desert so that you don’t miss out on the unique interpretation of the deconstructed Carrot Cake with cream cheese ice cream or the sinfully decadent Chocolate Soufflé Tart. If not, you can always delight in the scrumptious view.

Las Golondrinas in San Clemente
By Beth Fhaner

Las Golondrinas has long been known as the place to indulge in mouthwatering Mexican food in South Orange County. The family-owned and operated establishment has proudly been serving-up fresh, savory Mexican fare for over 30 years. With locations in San Juan Capistrano, Capistrano Beach, Laguna Niguel, and Mission Viejo, it has recently added a convenient, new location for its customers down south at the Talega Village Center in San Clemente.

Established in 1984 by Arturo and Maria Galindo, the business has grown to include six locations with dine-in, take-out, and catering services. Whether you’re dropping in to pick up a to-go order for your family or a large party, or are in need of a buffet-style catering service for your next special occasion, Las Golondrinas has you covered.

With its casual ambience, the Mexican eatery features an extensive menu of authentic dishes made fresh daily, including such customer favorites as the chicken enchiladas served with rice and beans, chili relleno, and a variety of tacos and tamales—all made in the traditional way with vegetarian options. For dessert, diners can get a sweet fix with pineapple coconut and cinnamon raisin tamales. Starting at 7 a.m. and served all day long, breakfast burritos and tacos are available for those with a hankering for morning fare.

Of course, regular customers can’t get enough of Las Golondrinas’ famous and extremely addictive tortilla chips, which are made fresh daily and can be enjoyed with delicious guacamole and salsa fresca. Be sure not to miss Taco Tuesdays, when all tacos on the menu are offered at 1/2 off the regular price.

As for Los Golondrinas’ long-running popularity, General Manager Liz Galindo-Priest says, “We’ve been in the community for over 30 years and people know us and the quality of our food. We’re thankful to be able to open new locations and look forward to serving our customers at the Talega location.”

Las Golondrinas
Talega Village Center
821 Via Suerte, #103, San Clemente
949.276.7464
LasGolondrinas.biz

enoSTEAK – Ritz Carlton, Laguna Niguel
By Beth Fhaner

For steak and wine lovers, there’s no better way to kick off 2015 than with a visit to enoSTEAK, a chic steakhouse located at The Ritz-Carlton, Laguna Niguel. The intimate space features a floor-to-ceiling glass tower in the center of the restaurant, showcasing approximately 375 bottles of wine, along with several hundred others lining the back wall.

Executive Chef Pedro Contreras’s modern steakhouse menu focuses on seasonal fare and locally sourced ingredients, including prime beef from local farms committed to raising the highest quality breeds. Appetizers such as a fresh crab and avocado salad, or the asparagusIberico salad with poached egg, Iberico ham, and caviar crème fraîche make outstanding starters to your meal.

As for an entrée, you’ll have a difficult time selecting from one of the many mouthwatering, handcrafted meats and seafood dishes that will certainly tempt your taste buds. All of enoSTEAK’s beef is served with house-made signature compound butters to put the proverbial cherry on top. I favored the black truffle butter to complement my outstanding 9-ounce grass-fed beef tenderloin, while my dining companion raved about the Point Reyes blue cheese butter. Sustainable seafood options include a 9-ounce pan-seared sea bass and a butter-poached lobster. To accompany your entrée, enoSTEAK offers several “enhancements,” including the Toma White Cheddar Truffle Mac and Cheese, American wagyu fat steak fries, and sautéed organic mushrooms in a sherry cream, among others.

Diners seeking a sweet ending to their meal will be pleased to learn that the restaurant’s decadent desserts change every few weeks. The ultra-popular chocolate bread pudding—with a warm molten center—is a highly recommended offering that will properly cap off your main course.

Service at enoSTEAK is top-notch—friendly and attentive, without being intrusive. The overall dining experience is worthy of the five-star resort, although you don’t need to be a hotel guest to indulge. For epicureans seeking superb food and wine in a contemporary, elegant setting, enoSTEAK delivers on all levels. Bon Appetit!

enoSteaK located at The Ritz-Carlton, Laguna Niguel
1 Ritz Carlton Drive,
Dana Point
949.240.2000
enoSTEAK.com

Hanson’s Market – San Juan Capistrano
By Beth Fhaner

Natural and organic food lovers have much to celebrate with the recent opening of Hanson’s Market in San Juan Capistrano. Located on Del Obispo Street in the former location of Farm to Market (next to Armstrong’s Nursery), Hanson’s second store features 17,500 square feet of healthy food options, which is nearly four times larger than its original San Clemente store. With a vibrant, reformatted interior, the new location includes an integrated pharmacy, a large deli, coffee bar, and an indoor/outdoor seating area, among other amenities.

San Clemente resident and owner Ron Castruita has been working in the food and drug industry for more than three decades. His vision is for the store to evolve around the family community, noting the area’s growing elderly population. Hanson’s Market plans to connect with schools and churches, extending discounts to teachers, coaches, and administrators in town. With his strong focus on the local community, Castruita encourages customers to share their preferences with him on what brands and items they would like Hanson’s to carry. “We’re flexible and nimble, and we’re willing to build the assortment around the customer,” he says.

A highlight of the new San Juan Capistrano store is the expanded deli area, which features delicious Boar’s Head products, grab-and-go items such as rotisserie chicken and ribs, a soup and salad bar, freshly prepared sushi, a sandwich bar that offers organic and gluten-free options, and a coffee bar providing Kombucha on tap along with other teas, juices, and smoothies. Breakfast items will also be available in the near future.

With its two locations and a third store set to open soon in San Diego’s Little Italy, Hanson’s Market continues to provide customers with an exceptional retail experience when it comes to buying natural foods. As Castruita aptly states, “It’s really a family market at the end of the day.”

Hanson’s Market
32382 Del Obispo Street
San Juan Capistrano
(949) 388-9327
HansonsMarket.com