Gary Danko

Gary Danko is almost as synonymous to San Francisco, as Alice Waters is to the Berkley area.

A past James Beard award winner, Gary Danko has set the bar quite high. Known for precision food and excellent service, Gary Danko met my expectations and exceeded them if possible.





The meal started out with an amuse bouche of pea and ramp (I think) soup with a lobster tempura ball. The soup was sweet and delicate, and the lobster was sweet and salty at the same time. Perfect way to start the meal, along with a complimentary glass of rose champagne.





The next amuse, was a buckwheat bilini topped with creme fraiche, smoked salmon and osetra caviar. Although smoked salmon and caviar are a classic combination, the addition of the buckwheat bilini gave a nice subtle nutty flavor.





The risotto tasted like a bowl of spring. Nice creamy risotto with a little bit of bite to it, was paired with peas and asparagus at the peak of flavor. The lobster and rock shrimp were nice and sweet. The shimeji mushrooms provided an earthy balance.





The roast Maine lobster is a sight to behold. The lobster is sweet and briny, the potato puree super creamy, while the black trumpet mushrooms and edamame give a textural balance.





The horseradish crusted salmon is one of Gary Danko's signature dishes. Unforunately, this was my least favorite dish of the night. The horseradish was lacking the spicy kick I was expecting, and the pickled cucumbers and carrots seemed to overpower the delicate flavor of the salmon.





The lamb two ways provided both a textural and flavor difference. The loin had a more firm texture with a "meatier" taste, while the shoulder was more tender but had a "gameyness" expected from lamb.




The bison had a real "beefy" flavor, and although cooked medium rare had a little chew to it. The cipollini onions were a little too sweet for my taste, while the trumpet mushrooms added another hearty flavor and texture.





The chocolate souffle with two sauces was nice and light on top, and oozing on the bottom. This is a super rich dessert, but perfect for chocoholics.





The trio of creme brulee was a definite winner. The creme brulee was more on the custard side, instead of being firm, just the way I like it. The butterscotch creme brulee was absolutely fabulous. The chocolate creme brulee was on the thin side, while most of the chocolate creme brulee's I've had in the past are real thick like pudding.





The meal ended with a small platter of petit fours. The citrus cookies were a good way to cut through the richness of the meal.








I was lucky enough to be given a signed copy of the menu by Gary Danko, along with some small gifts including small bottles of their hand soap and lotion, a monogrammed purse holder, and a Gary Danko wine key.

I highly recommend Gary Danko for any food lover, and will be back again in the future.

Extraordinary Desserts

I have driven past this place numerous times over the years, but finally stopped in to try some of their desserts. Highly acclaimed pastry chef, Karen Krasne is the proprietor. She has been named as one of the Top 10 Pastry Chefs of the country in years past.

There is a distinct Hawaiian undertone in many of the desserts, no doubt a product of her years spent in Hawaii while getting her undergrad degree.


The Viking is a chocolate lover's dream. Moist and light chocolate cake is separated by layers of Chocolate Creme Brulee and Milk Chocolate Whipped Cream. Surrounded by Crushed Almond Praline makes one go into a wonderfully blissful diabetic coma. A chocolate dipped salted caramel almond finishes off the garnish.

Superb craftsmanship can be seen in every dessert. Tropical flowers and gold leaf don most of the desserts as well.

My only complaints? The line is achingly slow. No doubt by everyone in line not being able to make up their mind of what to order. With only one cash register, this could be easily remedied. The desserts here, although top notch, are more expensive than what you would find in most restaurants.



Extraordinary Desserts
2929 5th Street
San Diego, CA 92103
(619) 294-2132

Rutt's Cafe

Finally! A place that has good lau lau. After searching much of Southern California and three Hawaiian Islands, Rutt's Cafe has the best that I've had in a very long time. This second location of Rutt's Cafe is located in the Marukai in West Covina.



Encased in a thick casing of taro leaves (imagine a much heartier version of spinach), a generous amount of lean pork and a fairly big piece of "butterfish" is steamed to perfection. Unlike many other versions I've had in recent times, the fish in the lau lau is actually discernible at Rutt's Cafe. The oiliness of the butterfish helps to bathe the pork shoulder in fatty goodness and gives it an added depth of flavor. The only thing that could improve the lau lau is a little seasoning. It was lacking in the salt department, otherwise a definite winner.


The lau lau plate comes with the standard "plate lunch" accompaniments of two scoops rice, one scoop mac salad. The mac salad is a little different in that it contains relish.



Rutt's Cafe
1420 S. Azusa Avenue
West Covina, CA 91791
(626) 917-3200

Pizza Napoli

Pizza Napoli seems to be a place of contradictions. The pizza is crispy, yet chewy; simple, yet complex; by the slice, instead of the whole pizza; small, yet filling.

The first thing you notice about Napoli's, is the place is really small. There are a few tables scattered throughout, but the long line of people gathered in a very small and cramped storefront is what grabs your attention. Pizza is generally bought by the slice, although whole pies can also be bought. The average slice is about 2/3 the size you find at Costco. Some pizzas have already been made and when you order your slice, they seem to only make cheese pizzas. If you want pepperoni, they scattered some pepperoni on then reheat the slice in the pizza oven.


The result? A very crispy crust on the bottom that delivers a definite crackle, the rest of the dough is wonderfully chewy. Nothing fancy here, you either order cheese pizza or pepperoni. You won't find a bunch of toppings here to mesmerize your taste buds; just clean simple flavors.


Napoli's is a great choice if you're in the area. Although certainly not a "destination" spot, you will definitely be happy you stopped by.



Pizza Napoli
8730 S. Sepulveda Blvd.
Los Angeles, CA 90405
(310) 670-6279

Joey's Smokin' BBQ

Seems like Joey's Smokin' BBQ is popping up all over the place recently. Partly owned by LA Laker Luke Walton, Joey's has currently has six locations with another slated to open shortly.

You can't categorize Joey's as a certain type of BBQ, as it is a mixture of various styles. For instance, the Baby Back Ribs come either with a sweet glaze, dry rubbed or "wet" with a sauce that is distinctly vinegar based although being touted as mild-spicy BBQ sauce.


The Texas Long Horn Beef Ribs come three to an order and are almost Flintstonian in size. Although not quite as big as Lucille's, they come pretty close. The meat is super tender and falls right off the bone. It comes dry rubbed and a little of the sweet sauce glazed on top. The ribs are electric smoked and then thrown on top of the grill for some char and grill marks.


Most plates come with a choice of one side. The Baked Yam with Brown Sugar also comes with a dollop of Cinnamon Butter. Unfortunately, the yam is rather pedestrian in nature. It tastes like its been microwaved, then thrown on the grill to add a few grill marks and perhaps give the impression that its been slowly cooked. The Cinnamon Butter adds an interesting twist. The combination of the Brown Sugar and Cinnamon Butter almost makes it dessert like.

The Cornbread is also rather sweet and "cakey". Unfortunately, it looks like it came out of a box. The cornbread does have its fans though.

Joey's is a welcome addition to any neighborhood. I haven't had the chance to explore the menu much, but if the Beef Ribs are any indication, then you probably can't go wrong with any of their barbecued items.



Joey's Smokin' BBQ
4201 Grand Avenue
Chino, CA 91710
(909) 902-5639

Roscoe's Famous Deli

As you step inside, you feel like you’ve just walked into a roadside diner, only a little more upscale and a lot cleaner. Motorcycles, road signs and other automotive paraphernalia adorn the room.

Chino Hills is the latest outpost of this chain, with the flagship located in Fullerton. For a deli, however, the menu is rather limited as far as the selection of sandwiches go. If you are a meat lover though, this is the place for you. All of their sandwiches come with 9 ounces of meat and a choice of one side.

The Italian Beef Sandwich, come with layers of thin, juicy slices of seasoned beef topped with Mozzarella cheese and pickled peppers and carrots. The menu says it comes on a French Roll, but it’s more like an Amoroso Roll. A side of au jus comes with the sandwich for your dunking pleasure.

The Curly Fries are the same ones you’d find in any other restaurant. Although these are some of my favorite types of fries, this version would have been much better if they were hotter and crisper. Nothing seems to ruin fries more than having them lukewarm and soggy.

While Roscoe’s is a more than decent choice, it doesn’t compare to the better deli’s in the Southern California area.

Roscoe’s Famous Deli
14700 Pipeline Avenue
Chino Hills, CA 91709
(909) 597-3304

Thai Original BBQ

I’ve never been to Thailand, so I wouldn’t know what authentic Thai food is like, but it seems like most Thai restaurants are rather “Americanized”. I’m sure you can find an authentic dish or two at any restaurant, but most menus seem to hold back on the spice and punch of flavor that could send it on another plane.

The Tom Yum Kai, is the quintessential hot and sour soup. Both spicy from chili and sour from lime juice, this soup is laden with tender cuts of chicken, straw mushrooms, carrots and cilantro. The heat and pungency will clear your sinuses in a heartbeat.

The Beef & Broccoli seems out of place in a Thai restaurant since most people expect this dish to be in a Chinese restaurant. The beef is tender and flavorful, the broccoli crunchy and the oyster sauce gives it a delicate sweetness. While I don’t really consider this a Thai dish, I’ve seen it served in just about every Thai restaurant I’ve been to.

The Thai BBQ Chicken is a half chicken that is moist on the inside and a delicate yet crunchy skin on the outside. The charred skin adds a smoky nuance to the chicken. The dish is served with a sweet and spicy sauce that adds another dimension of flavor. Served with some rice and this dish is a winner.

Certainly not up to par with Thai Nakorn, but Thai Original BBQ certainly fits the bill when you have a craving for Thai food. And it isn’t too bad for a chain.

Original Thai BBQ
2911 Chino Avenue
Chino, CA 91709
(909) 590-1009

Badbobs BBQ

Badbobs BBQ is a fairly new restaurant in the area. It is a franchise of Bobby Grooms, who has had some impressive showings at the BBQ Championship in Memphis in May, and other state competitions. Their specialty is whole hog, but they also make some very good pork shoulder and brisket. This is Memphis style BBQ. It is dry rubbed and smoked. You then have the option of having it sauced when you order, or you can always add your own.

The Beef Brisket is fall apart tender, and is very juicy. Although it does have a somewhat smoky taste, there is no hint of a smoke ring. I have a feeling that the meat is smoked then “rests” in its own juices until ready to serve. That serves two purposes: It keeps the brisket very moist, almost to the point where it almost “too juicy”; and it helps to add some extra added flavor. The brisket is so tender that it almost melts in your mouth. The BBQ sauce is not overly sweet and has a little tang to it. It could use some more heat for my taste, but is one of the better sauces I’ve had.

The BBQ at Badbobs is pretty good, and I’d like to explore their menu a little bit more since they specialize in pork, and I’ve yet to have the pork shoulder or baby back ribs.

Badbobs BBQ
3210 Chino Avenue, Suite A
Chino, CA 91709
(909) 591-8470

Chicken Box

The Chicken Box has been around for as long as I can remember. I have passed it on numerous occasions without even giving it a second glance. Recently, I started paying closer attention to the sign, and lo and behold, I see that they serve broasted chicken. What is broasted chicken and what makes it so special? It’s a method that sort of like deep frying in a pressure cooker. That results in a method that uses less fat to fry chicken with comparable results.

The end product at the Chicken Box gives a nice, crunchy exterior and a very moist and juicy interior. The chicken is nicely seasoned, and although it lacks that real heavy coating found on most fried chicken, it still produces a resounding crunch that reverberates through your teeth. The chicken is not greasy in the slightest bit.

The broasted potatoes are cooked in the same fashion, although the end result is sadly not the same as the chicken. The potatoes are rather limp in comparison and really lack any seasoning.

There are a couple of caveats about the Chicken Box. It is take out only, so unless you live really close or plan on eating in your car it is likely to get cold and lose some of that valuable crispiness. They also cook the chicken once you order it, so be prepared to wait at least 25 minutes unless you call in your order. They are also closed on Wednesdays.

Chicken Box
330 E. Whittier Blvd.
La Habra, CA 90631
(714) 525-1345

Porky's BBQ

BBQ seems to be something that everyone can associate with. There are various types of BBQ, something to fit everyone's tastes. Porky's has been widely regarded as one of the best BBQ restaurants in Southern California. They specialize in pulled pork and pork ribs, but also serve beef and chicken. Their BBQ is dry rubbed and smoked for up to 20 hours over hickory wood.


The pulled pork sandwich is overflowing with luscious, slowly smoked pork butt that has been dry rubbed. It is topped with coleslaw and just a hint of BBQ sauce. The sauce is a little tangy and not too spicy. The sandwich has to contain at least a half pound of smoky pig. There is just enough fat on it to glisten your lips and give it that extra flavor. The only thing that could be better was if the meat was hot, but they take it right off the smoker and serve it at that temperature, otherwise that juices would evaporate with the added heat.

The yams are very Southern style, loaded with butter and brown sugar. There was just a little too much butter for my taste, and its heavily seasoned with cinnamon and nutmeg. It's almost like a mini dessert in a bowl.

They even have Golden Bird Fried Chicken, and chicken and waffles for adventurous types.

Porky's truly is one of the best BBQ places in town.



Porky's BBQ
801 E. Manchester Blvd.
Inglewood, CA 90301
(310) 671-2900

Portillo's

Chicagoan's rejoiced when an outpost of their very own opened up in California. Throngs of faithful diners lined up non-stop to relish one of the things they missed most, the Chicago hot dog. Even though Portillo's has been open for a while now, it always seems to be crowded.

I came here wanting a taste of something truly original, the Chicago hot dog with the works. For Chicagoan's nothing can seemingly be beat. For Californians it seems like an odd mix of ingredients to pile onto a hot dog.


The Classic Hot Dog comes adorned with mustard, relish, onions, sliced tomatoes, Kosher pickle slice and sport peppers loaded onto a steamed poppy seed bun.


The hot dog has a natural casing for those who like that snap. The hot dog itself is very good, nice and juicy although a bit on the smaller side. The combination of all of the ingredients just didn't work for me though. There was way too much going on. I didn't realize it was a sweet relish, and though the Kosher pickle's saltiness was a flavor contrast, I went into cucumber overload. The cornucopia of toppings just seemed to hide the taste of the hot dog, which is ashame since the hot dog should be the main character and not just another role player.

I would certainly give Portillo's another try, but would tone it done and have it "California style".





Portillo's
8390 La Palma Ave.
Buena Park, CA 90620
(714) 220-6400

Brodard Restaurant

Brodard Restaurant is neatly hidden away behind a shopping center. So many people have gotten lost trying to find it that getting to the restaurant seems to be like being invited to a secret club complete with complicated stealth handshake and all.

Brodard’s is known for their spring rolls, particularly the pork ones. Although they do serve other types of Vietnamese dishes, the spring rolls are what keep people coming back.

The Chai Gao, or Eggrolls, are filled with pork, shrimp and crab along with vermicelli noodles and vegetables served with a chile lime fish sauce. The eggrolls come steaming hot, clearly right out of the fryer. When bitten into, a nice resounding CRUNCH can be heard and felt. The balance of ingredients work well together. The addition of vermicelli noodles is a Vietnamese twist on the Chinese classic and may catch diners off guard if eating them for the first time. The eggrolls are served with pickled daikon and carrots in addition to the chile lime fish sauce. The sauce is not overly hot, but it helps to cut through the richness of the oil.

The Nem & Chao, Hai Cuon Moi Loai, or Mixed Spring Rolls, come two to an order. This is split between the infamous shrimp and pork spring rolls. These are not made with distinguishable pork or shrimp, but instead is a paste with a slightly sweet taste. The first thing you notice about the spring rolls are their size. These are, by far, the biggest spring rolls that I have ever seen. In addition to the sausage like pork or shrimp paste filling, each spring roll contains lettuce, carrots, mint. Cucumbers and spring onions that stick out one end of the spring roll like antennae. The spring rolls are served with a “house special sauce”, which is an Oompa Loompa orange and is a mystery as to what it contains.

The Bun Bo Xao is a meal in a bowl. It contains sliced beef over vermicelli noodles with crushed peanuts, shallots and greens. The dish is very refreshing and is almost like a noodle salad. The dish is served with a chile lime sauce that gives an acidic punch to the dish but not much heat. Like most Asian dishes, the amount of protein in this dish is minimal compared to an American counterpart, which is my only complaint about this dish.

Brodard’s is definitely a destination restaurant for their spring rolls. Although the other dishes are okay, it’s the spring rolls that keep people coming back for more.

Brodard Restaurant
9892 Westminster Avenue, Suite R
Garden Grove, CA 92844
(714) 530-1744

Joey's BBQ

Joey’s BBQ is a neighborhood joint that has three locations in the Inland Empire. Many people swear that this is the best BBQ around, and while although good, I’m not sure that I agree with that statement.

Joey’s is set in an old house that has an Old West feeling and styling. In the back, there are picnic tables where an old Cowboy plays Country and Western music to entertain the waiting throngs of people to be seated. You can also choose to sit outside and eat if you choose.

The Meatloaf comes wrapped in bacon. How can one resist not ordering this? The portion is rather generous and comes with a light BBQ sauce glaze. The meatloaf is just what you’d expect, nice and meaty inside that is nice and juicy. The bacon fat rendered in the cooking process gives the meatloaf even that much more flavor. The meatloaf comes with two sides; the corn on the cob is your standard fare. Nice and sweet, the corn is just perfect with some butter, salt and pepper. The Homemade Potato Chips were a bit on the wilted side. I think the chips were cooked in oil that wasn’t up to temperature as most of them were on the greasy side.

The Beef Ribs are nice, thick and meaty. Although Joey’s is a BBQ place, the ribs had a distinctive grilled flavor. There was a giant smoker outside, so perhaps they are smoked first and then finished on the grill. The ribs have a slightly sweet BBQ glaze on top of them, adding a nice sweetness and cutting down on the richness of the beef. The Baked Sweet Potato comes topped with butter and marshmallow crème. The Sweet Potato could have been baked a little longer to bring out the inherent sweetness of the tuber, but the amount of butter seemed to overwhelm the taste of everything.

Joey’s is a good neighborhood place. Without that many BBQ places to choose from this is a good choice with good value and friendly service.

Joey’s BBQ
3689 Riverside Drive
Chino, CA 91710
(909) 628-1231

Starbucks Secrets?

I recently received a message from someone who used to work at Starbucks. Since I'm not much of a coffee drinker, I don't know the validity of this message, but it couldn't hurt to try some of them if you frequent Starbucks.


SECRETS OF STARBUCKS!

Contents:
1. Drinks to try that are not on the menu
2. Drinks for those on a budget
3. Refills Anyone?
4. Eating there...
5. A special ESPRESSO experience that's really unique
6. Legendary Service and what that means in the real world
7. Things to look out for that make your Starbucks life easier

1. DRINKS NOT ON THE MENU, BUT CAN BE ORDERED:

* Penguin/Zebra/Tuxedo: This is a mocha (with caffeine) or hot chocolate (no caffeine) that is half white chocolate and half regular chocolate. It's tastier than the regular hot chocolate and less sweet than a white mocha.

* Hot Chocolate with a shot of vanilla: Once you try it this way, you'll never drink regular hot chocolates again.

* Strawberry Lemonades: A lemonade concentrate is mixed with a strawberry puree. Can be blended!

* Gummi Bear: Only SGV-based Starbucks know how to makes this sweet fruit punch that tastes exactly like a gummi bear. I forgot the recipe.

* Steamer: Half regular coffee with half steamed milk. For those who like lots of milk in their coffee but don't like it cooling when they add creamer.

* Red Eye: Regular coffee with an add shot.

2. DRINKS ON A BUDGET (Don't be fooled by the word "kids).

* Kid's Hot Chocolate: It's a regular hot chocolate that's put into a short cup. It's only $1.

* Kid's Milk: Just as it sounds like. Milk for $1.

* Kid's Cider: Want to warm up without caffeine? It's yours for $1.

3. Refills, anyone?

Very few people know the very lax refill policy. If you purchased a Starbucks drink earlier that day and saved your cup, you can have refills of the following:

* Regular Drip Coffee
* Regular Ice Teas (including black, green, and passion)

Doesn't matter what size cup you have either and it's 50 cents! Technically, you could bring in a cup that's a day old but it sounds kinda gross. If you're going with the hot coffee, ask them to swish some hot water in it to clean it out.

4. EATING THERE

Let's say you're on a casual date or plan to be there for awhile. Let's just also say you don't like eating food out of a paper bag.

Ask for your food to be served on a "for here" plate. That way you get some real china and some stores have real silverware. Also, it's always nice to have a cappuccino with extra foam served in a "for here" cup.

5. A UNIQUE ESPRESSO EXPERIENCE - Recommended for people who truly love dark coffee AND a regular. Trust me, they wont do it for everyone. Once you've made friends with one of the baristas (or a supervisor), you can ask for this and it's truly memorable. Plus, it really impresses a date who is into coffee.

* Ask the supervisor to make you a batch of coffee that is in a FRENCH PRESS. Yes, they have these.

* Ask for a stronger coffee that has real flavors like the Sumatra.

* Ask for at least two grandes (come on, be fair) to be made and to be served in "for here" cups. They will charge you for two grande coffees (hella cheap).

What you'll get is a large glass FRENCH PRESS of wonderfully made coffee in nice mugs. What might have tasted like "sludge" before, now tastes better. The french press brings out additional flavors and aromas that get lost when it's processed in the electronic machine.

This is a great experience for a true coffee lover and if you go when they are slower (i.e. Sunday mid-mornings, late afternoon weekdays). My dad and I used to do this. Drink fast though, the coffee in a glass french press only stays hot for 20 minutes.

6. LEGENDARY SERVICE IN THE REAL WORLD - I used to be a barista and I'm always surprised that people don't know what they are entitled to.

* If your drink sucks or you tried something new and didn't like it, you can return it at any time. They should immediately throw away the drink and then make you a new one. They are also supposed to not make any faces or comments when doing this. Plus, you don't wait in line again. You just go up to the bar and tell them.

* They will offer a suggestion or make you another drink in the same price range.

* If it's really really really terrible and your barista is rude to you or spills on you, a supervisor might give you a free drink coupon. This is in cases of extreme neglect.

* Every time your drink is handed to you over the bar, the barista is supposed to look up and acknowledge your existence.

Obviously, this legendary service varies at different places. For instances, I find beach Starbucks more accommodating than the business Starbucks.

7. MAKE YOUR STARBUCKS LIFE EASIER

* Ever wonder why your hot drinks drip on you sometimes when you drink from it? It's because you lined up the drink hole with the cup seam. It creates a small leak. For those with hot drinks, always position the drink hole away from the seam (preferably 180 degrees).

Jolly Jug

The Jolly Jug is an old school diner. Famous for their sandwiches, this place has been seemingly around forever. Beige Naugahyde booths adorn the small dining room. This is a mostly locals joint, where regulars often frequent.


The Beef Dip is a large sandwich with loads of chopped beef on top of a French roll. The bread has a very thin, but super crunchy crust, while the interior is cottony soft. This is a straightforward sandwich, just meat and bread. What accompanies the sandwich is a different story altogether. Instead of au jus, a small bowl of gravy accompanies your sandwich for dipping. This is your standard brown gravy, but has a slight hint of something in the background, perhaps nutmeg. The beef was a little dry, but the gravy did its job in moistening and giving extra flavor to the sandwich.


The Pastrami Dip Sandwich is unlike any that I have ever had before. The pastrami is not cured for a very long time, and has sort more of a brined flavor. This gives the meat a fresher, and somewhat saltier taste than your normal Pastrimi. The meat is very lean and piled on high. As with the Beef Dip, the same gravy is served with the Pastrami. The unusual combination of the pastrimi and gravy was a new and interesting twist, which perked up your usual Pastrimi sandwich.

The Jolly Jug serves good food at a reasonable price, but more than anything is a bit of nostalgia.


Jolly Jug
4264 Peck Road
El Monte, CA 91732
(626) 444-8425

Break Of Dawn

Break of Dawn was the setting for a get together for the OC Food Blogs group. This restaurant has garnered much attention among the foodie world. You have a highly acclaimed chef in Dee Nguyen, who was the Executive Sous Chef at the Ritz Carlton, who opened this restaurant in order to spend more time with his family.

The space is rather quaint, but is set up to appear very open and minimally decorated with splashes of Asian touches throughout the restaurant. Above the kitchen, Chef Nguyen proudly displays his kitchen whites from his Ritz Carlton days. Articles about the restaurant also find their way around the walls. Break of Dawn is very informal, with picnic type benches inside while a couple tables are set outside for those who prefer to dine al fresco.

The Crème Brulee French Toast sounds like a winner on paper. What’s not to like when you combine French Toast and Crème Brulee. Four large slices of raisin brioche are dipped in an egg wash and then set in barely set crème brulee. Sugar is then sprinkled onto the very coconutty crème brulee then torched to give it that familiar crackle. The French Toast is then liberally dusted with powdered sugar, like Al Pacino in that infamous scene in Scarface. There were a couple of problems with this dish unfortunately. The French Toast was pre-cooked and was stone cold. The second problem was that the flavor of coconut totally overwhelmed the taste of the dish. It was hard to taste anything but coconut.

The Corned Beef dish was a slight take on the old standard Corned Beef and Cabbage. Thin slices of briny corned beef sit atop a sweet potato hash that is also mixed with potatoes. All this sits in a glistening pool of mustard sauce. To fit in with the breakfast theme of Break of Dawn, two poached eggs are served with the dish. When cut into, their bright yellow liquid gold comes rushing out like an oil gusher. An astringent topping of braised cabbage finishes the dish. All of the elements worked well together, however, I thought the acidity of the cabbage was a distraction from the rest of the dish.

Perhaps we caught Break of Dawn on a bad day, or they weren’t ready for a party of 17 people. With Chef Nguyen’s credentials, a second chance is definitely in the cards.

Here’s Chubbypanda’s review.

Break of Dawn
24351 Avenida De La Carlota #N-6
Laguna Hills, CA 92653
(949) 587-9418

Anita's New Mexico Style Mexican Food

As a member of OC Food Blogs, a review has been posted on that site.

To read the review and view pictures, please click here.

Java Spice

With the recent closure of two Indonesian restaurants, Java Spice seems to be one of the few remaining restaurants specializing in Indonesian cuisine. Once owned by professional poker player John Juanda and his family, Java Spice has come under new ownership in recent times.

The restaurant is small, but tidy. The walls and interior space are sparsely decorated with Indonesian adornments. With the relatively small Indonesian community in Southern California, everything Indonesian seems like the TV show bar Cheers, where you can’t help but run into someone you know.

The Es Durian is sort of like a shake. Take some over ripe durian, if there is such a thing, mix it with some crushed ice and condensed milk, and you have this concoction which will send most Southeast Asians into ecstasy. Durian, known as the king of fruits, is definitely an acquired taste and smell. For the uninitiated, durian sort of smells like athletes foot with an underlying sweet funkiness.

The Ikan Goreng Tilapia Tuaco is a very large tilapia which is deep fried. Large cuts are imbedded into the flesh to let the sweet, pungent and spicy sauce to get into every nook and cranny of the fish. The flesh is firm, yet moist and the sauce gives the rather tasteless fish a life of its own.

The Beef Rendang is slow braised beef in a curry sauce. Unlike most rendeng’s that I have had, this version was rather sweet instead of the normal spice that is usually associated with this dish. The sweetness and richness of coconut milk bursts with each bite of the very tender cubes of beef.

The Ayam Kalasan is twice cooked chicken. The chicken is first cooked in coconut milk, then deep fried. The coconut milk imparts a subtle sweetness to the chicken. The finished chicken is then deep fried to give the bird a deep golden brown hue and to also make the skin crispy. Although the coconut milk should keep the chicken moist, there were part of the chicken that were overly dry.

Even without the star power that John Juanda would bring to the restaurant, Java Spice is a good option for Indonesian food at a very reasonable price.

Java Spice
1743 Fullerton Road
Rowland Heights, CA 91748
(626) 810-1366

Rockenwagner Bakery

Since closing his flagship restaurant a few years back, Hans Rockenwagner has opened up an informal cafe and bakery, and a separate bakery that focuses on breads, pastries and sandwiches.



Rockenwagner Bakery is probably most notable for their pretzel bread, and rightfully so. This artisanal loaf is like a huge un-knotted pretzel. The top crust has a very nice chew and a generous sprinkling of salt, that look like small diamonds in the rough. The bottom crust also has that nice chew, but is also very crunchy at the same time. The interior is everything you would want in a top notch pretzel and more. A slightly yeasty fragrance emerges when bitten into or torn apart. That distinctive taste that can only be a pretzel is recognizable from the first bite.


The Cheese Pretzel does not have that infamous knotted look, but instead appears like a buttermilk bar donut. Topped with a generous amount of cheese, the pretzel marries the best of both flavors. What could be better than a nice, chewy cheesy pretzel?



Well, for those that like things a little spicy, the Jalapeno Cheese Pretzel is your thing. Adorned with a couple slices of jalapeno, this cheesy concoction does have a surprising little kick to it.

If you're a pretzel fan, or like German baked goods, Rockenwagner Bakery would be an excellent choice. They also offer their famous Berliners, a German donut filled with raspberry jam and topped with cinnamon sugar, on Wednesday's, Friday's and Sunday's.



Rockenwager Bakery
12835 Washington Blvd.
Los Angeles, CA 90066
(310) 578-8171

Fage Yogurt

Many consider Fage to be the Cadillac of yogurts, and it would be hard to disagree. This Greek yogurt is strained which gives it a much richer and denser texture. The yogurt is so thick you can hold the container upside down over your head without fear of being “slimed” on. It also doesn’t contain any gelatin which gives it such a smooth moutfeel. The thick, dense yogurt quickly envelops your mouth in tangy goodness.

Fage is relatively expensive compared to most brands, about twice the cost. The quality and flavor more than make up for the price difference. Interestingly enough, Fage has about half the carbs of regular yogurt, but more surprisingly it has more protein than your average yogurt. It doesn’t make any sense when you consider that it is strained, and the straining process would expel all of the whey out of the yogurt. All of that liquid that you find floating at the top of a container of yogurt is whey, which is primarily composed of water and protein.

Fage doesn’t come in a wide variety of flavors. Besides the plain, the only other flavors are strawberry, peach and cherry. There is also a dual compartment container of Fage that contains a side of honey. I’d rather get just the plain container of yogurt and add my own honey so you get more bang for your buck.

Fage is what Pinkberry and all of the other new wave fro yo places aspire to be.