Food & Drink

Fiano’s Restaurant and Bar
By Bonny Small

More good news for San Juan Capistrano – Fiano’s Restaurant & Bar brings another great dining option to the heart of downtown. Owner Sid Serafini has created a go-to spot for delicious lunches, cozy dinners and, with the addition of the patio area, alfresco dining within shouting distance of the Jewel of the California Missions.

The menu, developed by Executive Chef Jaime Carachure, certainly leans to Italian classics, but incorporates a generous helping of local ingredients and California influences. The starters highlight the chef’s attention to detail, offering eight versions of Bruschett – we loved the Margherita, which was mounded with the traditional freshly diced tomatoes and basil. The Fig Jam Bruschetta topped with Point Reyes blue cheese, crispy bacon, and drizzled with red wine reduction was outrageously good.

I’m a big fan of stuffed mushrooms, which infrequently appear on menus anymore, so when I spotted Fiano’s version, petite portabellos overflowing with Italian sausage and parmesan, I was thrilled and conversation came to a full stop as we gobbled them up. Another revelation was Fiano’s Chicken Salad, which is a beautiful composition of sliced grilled chicken breast, red quinoa, dates, micro-thin apple slices, and jicama batons over a bed of baby field greens tossed in champagne vinaigrette – fabulous.

The kitchen turns out a fantastic salmon entrée, either grilled or blackened, in a light lemony sauce, rounded out with tasty rice pilaf and perfectly grilled veggies. The lasagna, made with sheets of house-made pasta and a scrumptious meat sauce, was a definite favorite at our table. Oh, and the Chicken Piccata? Delish!

For a decadent finish, I recommend ordering Fiano’s Chocolate Chip Bread Pudding – and extra spoons! Chef Carachure’s recipe is the perfect marriage of texture and taste, with warm chocolate pockets and delicate hints of orange.

The “Tasty 12,” available Sunday through Thursday from 5 p.m. to close, features a selection of delicious entrees for just $12 each, which seems like at least a dozen good reasons for a midweek visit.

Savannah Chop House
By Bonnie Small

Savannah Chop House in Laguna Niguel has recently undergone a culinary facelift, but not the type that might leave it unrecognizable to its dearest patrons. Executive Chef Chris Tzorin and his Chef de Cuisine, Manny Velasco, have choreographed a gentle transition which honors the restaurant’s traditional offerings while injecting some swag with modern plating techniques and locally sourced accompaniments.

Of Guatemalan decent, but born in Orange County, Chris got his start at age 13 washing dishes and as a prep cook in his father’s kitchen (Chef Luis Tzorin of 21 Oceanfront fame). By the age of 20, he was running the kitchen at The Beach House in Laguna and developing his “edgy” personal style that is evident in his trademark red chef coat, multiple tattoos, and the way he rocks a plate of food.

Under Tzorin’s direction, Savannah now serves exclusively Aspen Ridge grass-fed beef and each steak is hand cut in-house. Normally a filet-kind-of-gal, I took a stab at the Chop of the Day – a bone-in Rib Eye grilled to medium rare perfection, served with Savannah’s decadent jalapeño cheddar scalloped potatoes and tender-crisp broccolini.

Chris also bangs out a divine grilled Chilean Sea Bass, topped with a luscious bruleed jumbo scallop, stacked atop a tasty vegetable ragout and a glimmering puddle of citrus beurre blanc. Have I mentioned the whipped butternut squash? Don’t miss it.

Just off his win at the OC Taste Fest in 2012, Tzorin has also been honing his skills on two Food Network shows – as a competitor on Guy’s Grocery Games (aired November 24th) and as a contestant on an upcoming episode of Cutthroat Kitchen, hosted by Alton Brown.

Chris is a dynamic guy who loves to mingle with guests and talk about what ingredients are getting his attention at the moment, so his monthly cooking classes are a must-do! Held the first Wednesday of the month at 11:30 a.m., the $35 price includes a drink, yummy lunch, and three recipes.

Savannah Chop House
32441 Golden Lantern, Laguna Niguel
949.493.7107

Smashburger
By Bonnie Small

Founded in Colorado in 2007, Smashburger is a nationwide sensation, and thanks to owners Ernie and Stephen Sandoval, locations in South OC are sprouting up everywhere! The newest digs in San Clemente’s Gateway Village Plaza (adjacent to San Clemente High School) has been smashing for just over a month to rave reviews.

Smashburger’s goal is to bring back the classic American burger and they accomplish their mission by using a precise method of “smashing” a ball of 100% Angus beef on the flat top grill, resulting in a burger perfectly seasoned, expertly seared on the outside, and juicy inside.

The Smashburger core menu is available at each location, but specialties like the OC burger are unique to each region. Starting with either a beef patty or chicken breast, the OC brings some sophistication to quick food with the addition of baby portabella mushrooms, baby arugula, grilled onions, aged Swiss cheese and truffle mayo. One tip – a side of flash fried green beans and carrots (no batter!) is the perfect accompaniment.

No-fuss burger lovers will love the Classic Smash – American cheese and traditional burger condiments are perfected with the addition of Smash Sauce (think Thousand Island dressing made with mustard instead of ketchup.) If you like it hot, head for the Spicy Baja burgerwhich layers fresh jalapenos, guacamole, pepper jack cheese and chipotle mayo on – wait for it – a chipotle bun!

Anyone can order off the menu board, but you can impress your family and friends by ordering from Smashburger’s secret menu, which includes fried pickles and the jackpot-worthy Sin City Burger topped with a fried egg, bacon, grilled onions, haystack onions and Smash Sauce.

Nothing rounds out a classic burger better than a classic shake, which the Smashburger crew whips up with Häagen-Dazs ice cream. For a scrumptiously nostalgic blast, try the PB&J shake made with vanilla Häagen-Dazs, strawberry syrup and Nutter Butter cookies. (PB&J is featured for a limited time, but will soon make its way to the secret menu!)

Open daily 10 a.m. – 10 p.m.

806 Avenida Pico, San Clemente • 949.218.4900 • SmashBurger.com

Ricardo’s Place
By Bonnie Small

Ricardo Beas and his eponymous restaurant, Ricardo’s Place, have been pillars of San Juan Capistrano for over a decade; known as much for their commitment to our local community as for their delicious traditional soups. As a lifelong Mexican food devotee, I have spent the last few years branching out from the world of combination platters in order to acquaint myself (and my doubting family) with the lighter side of the menu.

On a recent visit, we began with a beautiful plate of ceviche made with fish and octopus and garnished with slices of avocado and lime wedges. I had to battle the skeptics for my fair share.

We also enjoyed Ricardo’s shrimp cocktail served in the traditional Mexican style – large chilled prawns immersed in a delicious sweet tomato sauce with diced avocado, onions and tomatoes. This dish is eaten like chilled soup – with a spoon and a handful of saltine crackers.

A word about condiments – the housemade pico de gallo is delicious and, if you have a thing for salsa, make sure you ask for Ricardo’s roasted jalapeño and green chile salsa, tomatillo salsa, and chile de arbol salsa which each have some spice, but mostly you’ll be dazzled by their depth of flavor.

If you’re feeling festive, try a Mission Margarita – a refreshing blend of lime juice and tequila modernized and amplified with the addition of muddled cucumber and fresh jalapeño.

Other notable favorites at our table were the chicken fajitas – the sizzle alone draws me in every time – and a platter of tender, slow-cooked, pork carnitas; each is served with beans and rice, but the kitchen will gladly substitute a green salad if you prefer.

We shared Ricardo’s flan for dessert and those few bites of velvety custard with golden caramel sauce were the perfect way to round out the meal.

Ricardo’s Place is open daily from 10 a.m. to 9 p.m. and closed on Mondays.

Choya Japanese Cuisine
By Bonnie Small

So you think you know sushi? Choya Japanese Cuisine has launched in Dana Point’s Ocean Ranch and its goal is to heighten American-style sushi to its pinnacle in addition to introducing authentic Japanese-style sushi to an eager South OC audience. Chef S.B. See personally selects the fish each day and offers only the finest that the waters of Boston, Hawaii and Japan can offer – no lesser varieties are ever substituted.

After noshing on an order of piping hot Garlic Edamame, we dove into an amazing selection of fresh Kumamoto oysters, sweet shrimp, tuna, and yellowtail sushi, each of which were textural perfection. We then tasted the Mexican Roll which exceeded every expectation – each component was perfectly executed, beautifully presented and unbelievably delicious.

Traditional Japanese sushi has little to do with the multitudinous variations of the California Roll that are synonymous with American sushi. Chef See is introducing South OC to Donburi, which literally translates to “bowl.” We opted for the Chirashi Don, a bowl of über-fresh salmon, tuna, octopus, eel & scallop sashimi beautifully arranged atop a bed of sushi rice and garnished with a quail egg. In a word, it was transformative.

I could not resist trying the red snapper sashimi, which was flown in from Japan that morning, sliced Carpaccio-thin, and dressed with a lightly vinegary sauce – it just melted in my mouth. The landlubbers in our party were thrilled at Choya’s non-fish options which are prepared with equal attention to detail – a favorite at our table was the free-range chicken breast with balsamic teriyaki sauce.

Looking for a little something sweet to finish off the meal, we were delighted with our richly colored and velvety smooth green tea ice cream and rumor has it that red bean ice cream is arriving soon!

32545 Golden Lantern • Dana Point

949.488.0933 • ChoyaJapaneseCuisine.com

LJ’s Bistro
By Bonnie Small

Don’t you love it when you discover a hidden gem? I felt that way recently when I stumbled upon LJ’s Bistro in a shopping center I visit on my weekly rounds. From the outside it’s unassuming, but the edgy urban décor, enormous U-shaped bar and the tasty menu offerings are definitely memorable.

The bar is the focal point as you enter LJ’s. The metropolitan decor featuring charcoal with orange-upholstered barstools beckon you to take a seat and unwind with your favorite libation. After that, it was the concise menu that grabbed my attention. I’m the worst when it comes to making decisions, so I’ve never been a fan of menus with chapters, and though I still struggled to narrow down my choice, it was because everything sounded so good, not because I couldn’t remember what was on page 5.

Our server tantalized us with a delicious daily special of chicken meatballs delicately bathed in a tangy sauce accompanied by a light risotto with kale and sundried tomatoes. We weren’t disappointed and I really loved the delicate veggies that garnished the plate, especially the ultra-thin waffle cut zucchini.

We also tried LJ’s specialty – a pulled pork sandwich served on a warm, airy, ciabatta roll with perfectly prepared coleslaw. The chef’s citrus reduction BBQ sauce made the silky pork sing and we gobbled up every morsel. Also, don’t miss the curry fries! Thinly sliced, double fried, lightly sprinkled with a mixture of curry powder and dill and served with a delicious aioli dipping sauce, they made the experience complete.

LJ’s Bistro is open for lunch and dinner Tuesday through Saturday – with lunch served from 11 a.m. to 2 p.m. and dinner from 4 to 10 p.m. Drop by for the daily the daily happy hour from 4 to 6:30 p.m. featuring a $5 specialty martini, $4 well drinks and affordable food selections. LJ’s keeps the fun going with bottomless sparking wine for a mere $7 every day from 4 to 10 p.m.

29971 Alicia Parkway, Laguna Niguel
(949) 495-1453 • www.LJsBistro.com

NEApolitan Pizzeria & Birreria
By Cathy Villafana

Since its debut last November, NEApolitan Pizzeria & Birreria has managed to create a lasting impression by utilizing only the freshest and highest-quality ingredients. Located on Pacific Coast Highway in South Laguna Beach, this authentic Italian eatery’s delicious wood-fired pizzas, made from scratch, small plates and wide array of craft beers will certainly please your palate and whet your whistle.

At the heart of NEApolitan’s operation is the imported red-tiled oven created by third-generation designer, Stefano Ferraro. With its classic dome shape, the wood-burning oven heats up to a scorching 900 degrees, producing authentic Neapolitan-style pizzas that rival the best of Naples.

Thin in the center and thick at the crust – and best eaten with a fork and a knife – diners will enjoy the chewy and crispy textures unique to this pizza style. NEApolitan’s use of imported flour, master artisan-created cheeses, olive oil from Napa Valley and produce from local organic farms elevates its fresh and simple dishes to the next level.

Purists may opt for the Margherita Pizza, while others seeking something out of the ordinary might venture toward the Funghi (mushroom) topped with an egg or the New Haven with Little Neck clams.

NEApolitan isn’t just about the pizza. Other selections hailing from the wood-fired oven include the Veal Meatballs Al Forno and the Sicilian Jidori Wings that are generously coated with butter, breadcrumbs, Calabrian chile, rosemary and cheese. No sauce needed.

Organic lovers will swarm over the salads embedded with locally-grown greens, vegetables and herbs. Not-to-miss favorites are the flavor-packed Roasted Beet Salad and the Kale Salad.

Open seven days a week from noon to 10 p.m., NEApolitan has an extensive wine list plus an eclectic mix of craft beers chosen to enhance your experience. Monday through Friday, customers can enjoy a Margherita pizza and salad for a mere $10 from noon to 2 p.m., or eat for half price from 4 to 6 p.m. Dine in and enjoy the relaxed atmosphere with indoor and outdoor seating or grab take out for a quiet night at home.

NEApolitan Pizzeria & Birreria
949.499.4531
31542 S. Coast Highway,
Laguna Beach, California 92651
nealaguna.com

Bésame Mexican Grill
By Cathy Villafana

Bésame, which means “kiss me” in Spanish, is a fitting name for Gary Hutton’s restaurant. With roots steeped in traditional Mexican cuisine, Bésame Mexican Grill has produced a sophisticated menu reflecting its love and respect for the old and the new. Located in Dana Point’s Monarch Bay Plaza where PCH and Crown Valley meet, Bésame is nearing its one-year anniversary and has developed a loyal local following along the way.

The Guacamole, the Queso Fundido, or the Fish Ceviche, served with large chunks of fresh fish, mango, cucumber, chile and onion, is a great way to start your Bésame experience. The Chicken Tortilla Soup, a top pick among customers, is reminiscent of enchiladas with large pieces of shredded chicken, diced avocado, and strips of crispy tortillas – married in a rich, enchilada sauce-like soup.

Bésame features an array of main dish options, including barbacoa (shredded barbecue short ribs), carne asada, carnitas, chicken, and seafood, as well as a number of vegetarian options. If inclined, customers may build their own burrito, pick and choose their filling for tacos or a torta, or create a combination plate.

Diners may prefer the menu’s Classic Entrées, like the Carnitas Tamales, or the three types of enchiladas. House Specialties include the caramelized Carnitas – slightly crispy on the outside and juicy and tender on the inside. The sautéed Garlic Shrimp, served in a garlic white wine sauce, is cooked to perfection. The Chile Relleno, a vegetarian favorite, is filled with diced vegetables and served with Bésame’s own yellow mole sauce.

Bésame also has a passion for tequila. Serving over fifty varieties in the Silver, Reposado and Añejo categories, tequila aficionados have plenty to choose from, whether they’re enjoying it straight, on the rocks or in their favorite margarita.

Bésame is open Sunday through Thursday from 11:30 a.m. to 9:00 p.m. and 11:30 a.m. to 10:00 p.m. on Fridays and Saturdays. DailyHappy Hour runs from 3 to 6 p.m., and Taco Tuesday drink and taco specials are offered all day long.
Visit BesameMexicanGrill.com for more information.

Humphry’s Sandwich Shop
By Cathy Villafana

Don’t be fooled by its name. Humphry’s Sandwich Shop offers much more than sandwiches. This local favorite, on Avenida Pico across the street from San Clemente High School, serves up an array of offerings to suit every mood and appetite from breakfast to dinner.

As graduates of San Clemente High School, opening the doors to their restaurant in 2010 was a full-circle experience for Tim and Nicole Humphry. Tim, an experienced certified chef, and Nicole, a fourth-generation restaurateur, are both passionate about providing delicious food and friendly service to their customers. Their thoughtful approach is evident in everything from the relaxed and comfortable atmosphere to the creativity in the menu.

You’ll have a difficult time deciding between Humphry’s breakfast items (served all day), salads, soup, wraps, custom sandwiches (build your own), specialty sandwiches, veggie sandwiches, hamburgers, hot dogs, and desserts. Kids can select from six entrées, accompanied by fresh fruit, animal crackers, and a drink. Now, that’s what I call a “happy meal!”

Customer favorites include The Rachel, a grilled hot pastrami sandwich with 1,000 Island dressing; the stacked Club Sandwich with smoked gouda cheese; and the Famous BLT that has eight (gulp!) slices of bacon.

Humphry’s specials, which feature a different sandwich each day of the week, are also a popular choice. Wednesday’s special, the Barbecue Pulled Pork Sandwich, is regularly sold out. Served on a Hawaiian bun with Asian slaw, sesame ginger dressing, crunchy chow mein noodles and a grilled pineapple, this sandwich takes barbecue in a whole new direction.

Humphry’s is open 10 a.m. to 8 p.m. Monday through Friday and 10 a.m. to 4 p.m. on Saturday and Sunday. Happy Hour takes place from 3 to 6 p.m., Monday through Friday, with 20 percent off all dine-in food, $3 beers, $4 premium beers, $12 pitchers and $15 premium pitchers. Humphry’s also offers a number of catering platters for your next gathering or special event.

Humphry’s Sandwich Shop
800 Avenida Pico, San Clemente
949.361.1093 • HumphrysSandwichShop.com

Bad to the Bone… it’s all good!
by Cathy Villafana

Known for its mouth-watering fare, Bad to the Bone BBQ celebrates its 8th year in business in San Juan Capistrano. Located in the Ortega Village center (where Ortega Highway and Rancho Viejo Road meet), you can practically smell your way there! With meats slowly cooking in the Hickory wood-burning pits for hours on end, the tempting aroma draws you in and the taste keeps you coming back for more.

Bad to the Bone has a surprisingly large menu for a barbecue joint. Diners can choose from appetizers, salads, soup, sandwiches, burgers, steaks, chops, seafood and over a dozen side dishes. But make no mistake, it’s the Carolina-inspired Pulled Pork, meaty Baby Back Ribs, and the tender Beef Brisket that makes Bad to the Bone so well-known in these here parts. Other barbecue meats include Tri-Tip, St. Louis Ribs, Sausage, and 1/4 Chicken. Order a plate, or better yet—a combination plate—and you’ll understand what the fuss is about.

Owners Al Meyling, a California native, and Marty Wells, an Oklahoman who practically has barbecue sauce running through his veins, have created a casual family atmosphere for enjoying Midwestern-influenced barbecue. The classic western decor, plus swift and friendly service, easily get you in the mood for a relaxing and filling meal. One exception to the rustic motif are the flat-screen TVs located throughout where you can catch the big game while feasting on your favorite grub.

Some changes in store for Bad to the Bone this year include the expansion of the patio and bar areas. The bar will soon feature 25 beers on tap, including IPA, Lager, and Belgian labels. Nothing goes better with barbeque than a cold one!

Look for Happy Hour specials Monday through Friday from 3:00 to 6:00 p.m. Live entertainment starts at 6:00 p.m. on Friday and Saturday nights. Bad to the Bone also caters events, offering a variety of menus for any occasion.

Bad to the Bone BBQ
31738 Rancho Viejo RD.
San Juan Capistrano, CA 9267 • 949.493.9307
badtothebone-bbq.com