RECOMMENDED RESTAURANTS—BY CUISINE AMERICAN/CALIFORNIAN 22701 Pelican Hill Rd S, Newport Coast, CA 92657 800 820-6800

Total Page:16

File Type:pdf, Size:1020Kb

RECOMMENDED RESTAURANTS—BY CUISINE AMERICAN/CALIFORNIAN 22701 Pelican Hill Rd S, Newport Coast, CA 92657 800 820-6800 RECOMMENDED RESTAURANTS—BY CUISINE AMERICAN/CALIFORNIAN Coliseum Grill - ENJOY FAVORITES LIKE PIZZA, PASTA, HAMBURGERS, FRESH FISH AND SALADS IN THIS FUN, CASUAL POOLSIDE SETTING. OUR HEATED TERRACE LOOKS OUT OVER THE POOL TO THE OCEAN BEYOND WHILE THE KIDS' MENU MAKES THIS DINING OPTION INVITING TO FAMILIES. OUR CASUAL RESTAURANT IS ALSO PERFECT FOR CHILDREN AND ADULT SPORTS TEAMS WHO ARE LOOKING FOR A GREAT PLACE TO CELEBRATE. THE BAR OFFERS A NINE-FOOT PLASMA TV TO ENJOY A VARIETY OF SPORTING EVENTS. COMPLIMENTARY VALET PARKING OFFERED AT COLISEUM GRILL'S FRONT ENTRANCE. 22701 Pelican Hill Rd S, Newport Coast, CA 92657 800 820-6800 www.pelicanhill.com Located at Pelican Hill Resort 230 Forest – THE PERFECT SPOT TO SEE AND BE SEEN. THE OPEN KITCHEN, BUSTLING BAR AND SIDEWALK DINING AT 230 FOREST CREATE A SPACE THAT IS EQUAL PARTS MODERN BISTRO, MARTINI BAR AND ART GALLERY. THE RESTAURANT FEATURES INNOVATIVE CALIFORNIA CUISINE WITH SMALL PLATES, SEAFOOD AND STEAKS IN A CASUAL SETTING. 230 Forest Avenue, Laguna Beach, CA 92651 949-494-2545 www.230forestavenue.com Located approximately 10 minutes from Pelican Hill Resort Bandera – A LOCAL FAVORITE SPECIALIZING IN WOOD-FIRED ROTISSERIE MEATS AND HEARTY AMERICAN DISHES, BANDERA OFFERS CASUAL SOPHISTICATION AND QUALITY SERVICE. 3201 East Coast Hwy., Corona del Mar, CA 92625 949-673-3524 www.hillstone.com Located approximately 5 minutes from Pelican Hill Resort The Beachcomber – SITUATED DIRECTLY ON THE SANDY BEACH OF CRYSTAL COVE, THE BEACHCOMBER IS THE PERFECT SPOT TO ENJOY THE OCEAN‗S BREEZE AND BREATHTAKING VIEWS OF THE COASTLINE AND CATALINA ISLAND. THE AMERICAN CUISINE FEATURES SEAFOOD, PASTAS AND BEEF. THE BOOTLEGGER IS THE BEACHCOMBER‗S OUTDOOR TROPICAL BAR. 15 Crystal Cove, Newport Coast, CA 92657 949-376-6900 www.thebeachcombercafe.com Located approximately 5 minutes from Pelican Hill Resort on Crystal Cove State Beach The Crow Bar and Kitchen – ORANGE COUNTY‗S FIRST GASTROPUB SHOWCASES AN IMPRESSIVE BEER AND WINE LIST, ALONG WITH INNOVATIVE UPDATES ON PUB CLASSICS LIKE SHEPHERD‗S PIE AND BANGERS & MASH. THE ATMOSPHERE AT CROW BAR IS CHIC YET RELAXED. 2325 East Coast Hwy., Corona del Mar, CA 92625 949-675-0070 www.thecrowbarcdm.com Located approximately 10 minutes from Pelican Hill Resort Nicks – NICKS FEATURES CLASSIC AMERICAN COMFORT FOOD, CRAVEABLE BAR SNACKS, UNIQUE COCKTAILS AND AN EXTENSIVE WINE LIST. LOCATED IN THE HEART OF LAGUNABEACH, THE INTIMATE AND CASUAL 80-SEAT RESTAURANT FEATURES A CHIC BAR AND OUTDOOR PATIO, PERFECT FOR DINING, COCKTAILS AND PEOPLE-WATCHING. 440 South Coast Hwy., Laguna Beach, CA 92651 949-376-8595 www.nickslaguna.com Located approximately 10 minutes from Pelican Hill A GCAB Team favorite for casual, outdoor dining with people watching The Winery – CONTEMPORARY CALIFORNIA REGIONAL CUISINE, WITH A HIP, VIBRANT, SOPHISTICATED SETTING, TO CREATE A CUTTING-EDGE DINING EXPERIENCE WITH INGREDIENTS FOUND IN CALIFORNIA VAST WINE COUNTRY. THE RESTAURANT‗S WINE LIST, OFFERS 650 SELECTIONS, CHANGES WEEKLY, OFFERING DINERS A WIDE RANGE OF VARIETALS FROM AROUND THE WORLD. OFFERS A WARM AND PASSIONATE MENU COMPLIMENTED BY THE PERFECT WINES. 3131 West Coast Highway, Newport Beach, CA 92630 949-999-6622 www.thewineryrestaurant.net Three Seventy Common – THE ―CHEF-DRIVEN COMFORT FOOD‖ IS DYNAMIC, GLOBALLY INFLUENCED & DOMESTICALLY SOURCED FROM THE KITCHEN OF RYAN ADAMS. HE‗S TRAVELED FAR AND WIDE, AND HAS COOKED, SWEAT & YELLED IN OVER 40 KITCHENS. NOW, AT THE HELM OF HIS NEW EATERY, HE BRINGS IT BACK TO HOME. ―NO MATTER WHERE YOU COME FROM OR WHAT HAPPENS DURING YOUR DAY, YOU ALWAYS FIND YOURSELF AROUND THE TABLE, SHARING A MEAL WITH THE ONES YOU LOVE.‖ 370 Glenneyre St, Laguna Beach, CA 92651 949 494-8686 www.370common.com Located approximately 15 minutes from Pelican Hill Resort Watermarc – FEATURING A MENU OF 26 GRAZING PLATES, TRADITIONAL AND CONTEMPORARY ENTREES, AND LAGUNA‗S MOST INNOVATIVE SELECTION OF COCKTAILS, WATERMARC RESTAURANT BRILLIANTLY PAIRS EXCEPTIONAL FOOD WITH REMARKABLE BEVERAGES. 448 South Coast Hwy., Laguna Beach, CA 92651 949-376-6272 www.watermarcrestaurant.com Located approximately 10 minutes from Pelican Hill Resort ASIAN Piccolo - PICCOLO IS AN ASIAN AND ITALIAN ―SMALL PLATES‖ EPICUREAN EXPERIENCE, WHICH ALLOWS GUESTS AND FAMILIES TO ENJOY A VARIETY OF MENU ITEMS TOGETHER. GUESTS CAN SHARE PETITE PORTIONS CREATED USING THE FRESHEST AND FINEST LOCAL INGREDIENTS, BLENDED INTO GLOBALLY INSPIRED CUISINE. PICCOLO IS A TRULY UNIQUE AND EXCLUSIVE DINING EXPERIENCE, AS IT IS THE ONLY RESTAURANT ON PROPERTY THAT IS NOT OPEN TO THE PUBLIC. OPEN THURSDAYS - SUNDAYS 22701 Pelican Hill Rd S, Newport Coast, CA 92657 800 820-6800 www.pelicanhill.com Located at Pelican Hill Resort AnQi – SERVES A UNIQUE TWIST ON CALIFORNIA VIETNAMESE CUISINE, WITH FAVORITES LIKE FILET MIGNON POT STICKERS, MISOYAKI BUTTERFISH OVER ORGANIC RED RICE, RED BEETS & ASPARAGUS SHITAKE ROLL, STEAMED PORK BAO, AS WELL AS MOLECULAR MISO SOUP FROM THEIR AWARD WINNING MOLECULAR MENU. ANQI IS THE MOST IMPRESSIVE ARCHITECTURALLY DESIGNED SPACE IN ALL OF OC, WITH ITS UNIQUE CATWALK CONCEPT AND ECO-FRIENDLY SUSTAINABLE INTERIOR DESIGN. 3333 South Bristol Street, Costa Mesa, CA 92626 714-557-5679 www.anqibistro.com Located approximately 15-20 minutes from Pelican Hill at South Coast Plaza Bluefin – ORANGE COUNTY‗S FINEST JAPANESE CUISINE SERVED IN A SOPHISTICATED, INTIMATE ENVIRONMENT HIGHLIGHTED BY A DEEP OCEAN BLUE WATERFALL. BLUEFIN‗S CUISINE IS MAINLY ABOUT SUSHI; HOWEVER CHEF TAKASHI ABE‗S HOT ENTRÉES ALSO FEATURE HIS OWN PERSONAL TOUCH. 7952 East Coast Hwy., Newport Beach, CA 92657 949-715-7373 www.bluefinbyabe.com Located approximately 5 minutes from Pelican Hill at Crystal Cove Promenade Nobu Newport Beach - LOCATED IN THE LUXURIOUS LIDO MARINA VILLAGE, WILL SERVE NOBU MATSUHISA‘S WORLD-RENOWNED SIGNATURE CUISINE SUCH AS TIRADITO, YELLOWTAIL SASHIMI WITH JALAPENO AND BLACK COD MISO WITH INCREDIBLE VIEWS OF THE NEWPORT BEACH HARBOR. THIS LOCATION HAS BEEN CRAFTED WITH THEIR SIGNATURE AESTHETIC OF COMFORT AND EXQUISITE DETAILS IN MIND, TO CREATE A CLEAN AND ELEGANT ATMOSHPERE. 3450 Via Oporto Suite, 101 Newport Beach, CA 92663 www.noburestaurants.com Located approximately 15 minutes from Pelican Hill at Lido Marina Village Hamamori – TRADITIONAL CUISINE MEETS WITH CONTEMPORARY DESIGN AND INVENTIVE CHEFS AT HAMAMORI, SOUTH COAST PLAZA‘S PREMIER DESTINATION FOR SUSHI. FRESH, INVENTIVE DISHES ARE DESIGNED DAILY BY EXECUTIVE CHEF JAMES HAMAMORI AND ACCOMPANIED BY AN UNPRECEDENTED SELECTION SAKE. THE RESTAURANT OCCUPIES THE CRYSTAL COURT‘S FOURTH FLOOR. 3333 Bear St., Costa Mesa, CA, 92626 714-850-0880 Located approximately 15-20 minutes from Pelican Hill in South Coast Plaza Okura Sushi – ENJOY EVERYTHING JAPANESE CUISINE HAS TO OFFER AT OUR RESTAURANTS OPERATIONS RANGING FROM UNIQUE APPETIZERS TO DELICIOUS KOBE STEAK AND ENTRESS FROM OUR ROBATA GRILL TO THE DELICATE AND FRESHEST SELECTION OF RAW FISH AND SEAFOOD PREPARED BY OUR MASTER SUSHI CHEFS. THE MAIN DINING ROOMS AND LOUNGE INTERIORS, OFFER SOOTHING EARTH TONES AND SUBDUED LIGHTING. SAKE IS A FAVORITE AND THERE ARE SEVERAL TO CHOOSE FROM THE ECLECTIC WINE, SAKE AND BEER LIST. 858 South Coast Hwy., Laguna Beach, CA 92651 949-793-4320 www.okurasushi.com Located approximately 10 minutes from Pelican Hill Sota Sushi – THE GUIDING PHILOSOPHY BEHIND THE DINING EXPERIENCE AT SOTA IS TO COMBINE LOCAL AND TRADITIONAL JAPANESE INGREDIENTS WITH THE FRESHEST FISH FROM AROUND THE GLOBE, USING SOTA‘S INNOVATIVE FOOD COMBINATIONS. SUSHI AND NEW JAPANESE FARE IN A SPACE WITH CONTEMPORARY DÉCOR, HIGH-TOP TABLES & BAR SEATING. 3344 East Coast Hwy, Corona Del Mar, CA 92625 949-675-0771 www.sotasushi.com Located approximately 10 minutes from Pelican Hill Sushi Roku –LOCATED IN NEWPORT BEACH AT FASHION ISLAND COMBINES THE FINEST, FRESHEST FISH FROM PRISTINE WATERS AROUND THE GLOBE WITH THE KIND OF ARTISTRY THAT CAN ONLY BE PROVIDED BY A MATURE SUSHI CHEF ENSURING SUPERLATIVE TRADITIONAL SUSHI, TOGETHER WITH A SPLASH OF CALIFORNIA INNOVATION. SUSHI ROKU IS A PIONEER OF CONTEMPORARY SUSHI, INCORPORATING DIVERSE, NON-TRADITIONAL INGREDIENTS FROM LATIN AMERICA AND EUROPE INTO ITS EDIBLE WORKS OF ART. Fashion Island – 327 Newport Center Drive, Newport Beach, CA 92660 949-706-3622 http://www.innovativedining.com/restaurants/sushiroku Located approximately 10 minutes from Pelican Hill GLOBAL/ETHNIC Broadway - NEW AMERICAN CUISINE SERVING THE LIKES OF HOUSEMADE CHARCUTERIE, ROASTED BONE MARROW WITH MARINATED ANCHOVIES & CRISP SEARED DUCK BREAST WITH CARMELIZED SALSIFY. IT‗S SET IN A STOREFRONT MADE ELEGANT WITH LOTS OF MARBLE, STAINLESS STEEL AND A VERY BUSY OPEN KITCHEN, IN WHICH CHEF SANTANA HOLDS COURT FOR DINERS WHO SIT AT THE BAR TO WATCH THE FLAMES RISE. 328 Glenneyre St., Laguna Beach 949-715-8234 www.broadwaybyamarsantana.com Located approximately 15 minutes from Pelican Hill Fig and Olive – SIGNATURE DISHES EMBODY EXECUTIVE CHEF, PASCAL LORANGE‗S PASSION FOR THE BEST OLIVE OILS AND CUISINE FROM THE MEDITERRANEAN REGION, WITH MAIN DISHES INCLUDE GRILLED BRANZINO GLAZED WITH A FIG AND 18-YEAR BALSAMIC VINEGAR, PORCINI & GORGONZOLA JAMON IBERICO RAVIOLI, OR LEMON SOLE PAPILLOTE. THE EXCEPTIONAL WINE LIST INCLUDES OVER 30 VARIETALS FROM THE SOUTH OF FRANCE, ITALY AND SPAIN THAT ARE OFFERED BY THE GLASS, ALONG WITH FULL BOTTLES AND CHAMPAGNE. 151 Newport Center Drive, Newport Beach, CA 92660 949-877-3005 www.figandolive.com Located approximately 10 minutes from Pelican Hill at Fashion Island K’ya Bistro Bar/Rooftop Lounge– FEATURING EUROPEAN-STYLE SMALL PLATES, K‗YA OFFERS A DIVERSE MENU OF MEDITERRANEAN FLAVORS AND A LOCAL BISTRO APPEAL LOCATED JUST A STONE‗S THROW FROM THE BEACH IN LAGUNA‗S HISTORIC LA CASA DEL CAMINO HOTEL. ALSO, CHECK OUT THE HOTEL‗S ALWAYS BUSTLING ROOFTOP LOUNGE, WHICH FEATURES ONE OF LAGUNA‗S MOST BEAUTIFUL OCEAN VIEWS. 1287 South Coast Hwy., Laguna Beach, CA 92651 949-376-9718 www.kyabistro.com Located approximately 15 minutes from Pelican Hill Sapphire – SAPPHIRE LAGUNA OFFERS ―GLOBAL COMFORT FOOD‖ IN AN INVITING INDOOR/OUTDOOR VENUE WITH A TRUE CALIFORNIA VIBE.
Recommended publications
  • Catering Menu
    Private events and catering Welcome to Soul Taco, a place where food is fun, playful and most importantly, FLAVORFUL. Soul Taco combines Southern cooking, California Cuisine and everyone’s favorite; TACOS ! ! Let our innovative yet familiar flavors dance across the palates of you & your guests and impress them by having the trendiest spot in town cater your event. We offer pickup, drop-off and restaurant buyout options to fit any occasion. E-mail all inquiries to: [email protected] PICK-UP/DROP OFF ADD SOME SOUL TO YOUR LIFE - $12 PP ADD ADDITIONAL TACOS + $2 .50 PP Choose 3 Buttermilk Battered Fried Chicken Roasted Sweet Potato and Black-Eyed Pea (V) Fried chicken, Pickled red onions, avocado, Roasted Sweet Potato and Black-Eyed Peas, Pickled Chipotle BBQ Crema, Agave Hot Sauce, Flour red onions, avocado, cilantro crema, cotija cheese, tortilla crispy yucca, Corn Tortilla Cornmeal Crusted Catfish Cauliflower Gringo (V) Cornmeal crusted catfish, tomatillo salsa, red Riced Cauliflower “beef”, Pico de Gallo, Chihuahua cabbage slaw, Hot sauce aioli, Corn Tortilla cheese cookie, Jalapeno-Lime ranch, Hard Shell Blackened Catfish Corn Tortilla Blackened fish, Black eyed pea & Corn succotash, Chicken Fried Carne Asada cilantro crema, fried yucca, Corn Tortilla Chicken fried steak, Roasted red pepper, Pico de *Oxtail Taco Gallo, Avocado, Hot sauce aioli, Flour tortilla Root Beer braised oxtail, Pineapple-Jalapeno *Low Country Camarones salsa, Chicharrones, Agave hot sauce, Corn Shrimp, Chorizo, Potato salsa, Elote salad, Old Bay Tortilla crema
    [Show full text]
  • California Cuisine
    SUMMER 2016 explore California cuisine Discover Central Texas Barbecue Brisket corporate training chefs enjoy a work-life balance sizzle The American Culinary Federation features Quarterly for Students of Cooking NEXT Publisher 18 Consider the Environment IssUE American Culinary Federation, Inc. Environmental responsibility extends to a • sustainable food Editor-in-Chief restaurant’s water and energy conservation. Learn • root vegetables Jody Shee helpful measures that also save money. • home food delivery chef Senior Editor 24 Southern Cuisine Kay Orde The popular regional fare leaves room for local Graphic Designer interpretations for an eclectic cross-section of eateries and David Ristau consumer preferences. Contributing Editors Rob Benes 30 Train Others for Success Suzanne Hall Ethel Hammer Learn why some industry veterans love Amelia Levin the job of corporate training chef, where they work on restaurant openings and Direct all editorial, advertising and subscription inquiries to: then move on to the next project. 18 24 30 American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 [email protected] departments Subscribe to Sizzle: 4 President’s Message www.acfchefs.org/sizzle ACF president Thomas Macrina, CEC, CCA, AAC, sees a bright culinary future. For information about ACF certification and membership, 6 Amuse-Bouche go to www.acfchefs.org. Student news, opportunities and more. 10 Slice of Life Anica Hosticka walks us through a memorable day in her apprenticeship program at facebook.com/ACFChefs @acfchefs the University of Notre Dame, Notre Dame, Indiana. 12 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Thomas Meyer and Nate Marsh of Kendall College, Chicago, demonstrate two ways for Students of Cooking (ISSN 1548-1441), Summer Volume 13, Number 2, is owned by the of making Central Texas barbecue brisket and sides.
    [Show full text]
  • WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
    [Show full text]
  • CALIFORNIA-STYLE WINE COUNTRY RESTAURANTS & FARMERS’ MARKETS a Regional Focus on Enjoying the Artisan Food Trend with Local California Wines
    Contact: Communications Dept. Wine Institute of California [email protected] CALIFORNIA-STYLE WINE COUNTRY RESTAURANTS & FARMERS’ MARKETS A Regional Focus on Enjoying the Artisan Food Trend with Local California Wines The popularity of California wine, fresh produce and regional cuisine continues to expand worldwide. For travelers to the state, one of the best ways to discover what’s new in fresh seasonal cooking and dining is to visit California’s wine country. Local restaurants focus on pairing regional wines with natural, farm-grown ingredients, often sourced from community farmers’ markets. These markets reflect the abundance of produce available in the state, as California is America’s top agricultural state, producing 400 plant and animal commodities. There are more than 400 certified farmers’ markets throughout California, many of them in the state’s wine regions. A complete listing is available at http://www.cafarmersmarkets.com. Mirroring the growth in California wineries, California farmers’ markets have continued to rise in popularity over the past three decades. Professional chefs shop alongside domestic consumers, looking for field-ripened fruits and vegetables, fragrant flowers, fresh fish, artisan breads and pastries, plus delicacies such as local olive oils and cheeses. Beginning in 2000, California wine can now be sold at qualified California Certified Farmers’ Markets. Restaurants and consumers alike are aware that more flavorful dishes can be created with heirloom vegetables and products, grown, raised or harvested with the same care that is put into their preparation. Food from local sources also travels from the farm to the plate in a timely manner. The freshness of the ingredients becomes part of the feature of the dish and supports the sustainable concept of “green dining” in that less fossil fuel is used to transport products from the farm to the kitchen.
    [Show full text]
  • Press Release
    Press Release August 2019 Master Chefs Wolfgang Puck, Francis Mallmann, Nancy Silverton, Eric Werner, Burt Bakman, Matt Hurley and Hugo Bolanos come together to create an incredible end-of-summer barbecue event The 2019 Visiting Chef Series at Wolfgang Puck at Hotel Bel-Air continues on September 4 with an incredible evening of al fresco family-style dining on the hotel’s front lawn The end-of-summer barbecue extravaganza at Hotel Bel-Air ushers out the festive summer season in style. Master Chef Wolfgang Puck and executive chef Hugo Bolanos, are joined by returning chefs Francis Mallmann (Los Fuegos, Miami, Florida), Nancy Silverton (Mozza Restaurant Group, Los Angeles, CA), Eric Werner (Hartwood, Tulum), Burt Bakman (Trudy’s Underground Barbecue, Los Angeles) and welcomes newcomers Matt Hurley (CUT, Las Vegas) and Ryan DeNicola (Chi Spacca, Los Angeles) for the ultimate barbecue party on the hotel’s front lawn. Also in attendance will be barman Tato Giovanoni, founder of Floreria Atlantico, voted one of the World’s Best Bars. This collaborative culinary event will take place on Wednesday, September 4th at 6:30pm – 9:30pm, with guests dining at communal tables amidst lush hotel grounds and colorful gardens. The dinner, priced at $295 per person, includes select wine pairings from local California wineries. Each chef will showcase their individual approach to barbecue preparation, allowing for a diverse sampling of tastes and cooking techniques. Cinco Jotas will also be at the event featuring 100% ibérico pig. All excess prepared food will be redistributed to those in need through the Chefs to End Hunger initiative, and a portion of the proceeds will benefit Los Angeles Children’s Hospital.
    [Show full text]
  • Sponsored By
    SPONSORED BY 1 Enabling the Future of Touch-Free Restaurant Experiences Appetize has the Technology You Need to Adapt to New Consumer Demands Contactless Payments Mobile & Web Ordering Terminals, Handhelds, & Kiosks Multi-Unit Menu Management & Analytics Enterprise Cloud & API-Centric Architecture Appetize POS is architected to support multi-unit restaurant management and a diversity of touch-free POS experiences. Leveraging an enterprise cloud infrastructure, an API-centric architecture, and a full line of secure hardware & devices, Appetize is optimally positioned to help operators thrive in this new era. Contact us to learn more about our touch-free restaurant solutions. 1.877.559.4225 appetize.com [email protected] Although most brands in the fast casual industry vie to be part of the annual list of Fast Casual Top 100 Movers and Shakers, which recognizes the industry’s leaders in innovation, they may not all know about the Fast Casual 20 Brands to Watch. This list, which is in its second send, focuses on 20 brands that are less than six years old, too new to have graced the coveted Top 100 list. Tom Harper Whether it is setting trends on the menu, in customer CEO experience, operations or decor and ambiance, the entire [email protected] restaurant industry looks to fast casuals to set the stage for what’s to come. And those unique innovations often Cherry Cansler Kathy Doyle come from small, emerging brands, which we are excited to VP of Editorial, President & Publisher Networld Media Group highlight in no particular numerical order. This report reveals [email protected] 20 of the year’s up-and-coming concepts that have the Cherryh Cansler potential to emerge as industry leaders.
    [Show full text]
  • The “California Effect” & the Future of American Food: How California's Growing Crackdown on Food & Agriculture H
    Do Not Delete 4/14/2010 9:16 PM The “California Effect” & the Future of American Food: How California’s Growing Crackdown on Food & Agriculture Harms the State & the Nation Baylen J. Linnekin* Thank you for your wine, California. Thank you for your sweet and bitter fruits. —The Rolling Stones, Sweet Virginia, on Exile on Main Street (Atlantic Records 1972). INTRODUCTION For several decades, California has been the epicenter of the American food scene. While data show that the state produces one-third of the nation’s food supply,1 California is much more than where the food we eat comes from. One in eight American diners lives in the state,2 which is home to more than 90,000 restaurants.3 California is also where eating trends are born, and where fast food, Chez Panisse, Mexican salsa, Wolfgang Puck, organic foods, street food, and Napa Valley wines became durable icons of American culinary culture. The state’s place atop the national food chain, though, is in jeopardy. In recent years, California legislators have pursued * LL.M. candidate, Agricultural & Food Law, University of Arkansas. J.D., American University Washington College of Law; M.A., Northwestern University; B.A., American University. I thank my partner Roxanne Alvarez for her love and support; Prof. Lewis Grossman for his stellar suggestions and guidance prior to and during the writing process; Jerry Brito and Nick Gillespie, respectively, for encouraging my writing over the years; and my former colleagues at the Administrative Law Review. 1 See U.S.D.A., NATIONAL AGRICULTURAL STATISTICS SERVICE, CALIFORNIA FIELD OFFICE, CALIFORNIA AGRICULTURAL STATISTICS: 2007 CROP YEAR 1 (Oct.
    [Show full text]
  • California Grill “To Start With…”
    “ Fresh and simple are the key words to describe California cuisine, a melting pot of Asian, H ispanic and European influences. Inspired by this, we have created a refined and unique menu using a selection of the best regional and European ingredients. Enjoy! ” Laurent Lesage Chef at the California Grill “To start with…” Tortilla with air dried Wagyu beef bresaola style, rocket salad and grilled sesame vinaigrette € 27 Duck foie gras with Chardonnay and allspice, raspberry sweet and sour sauce and homemade brioche € 30 Symphony of heirloom tomatoes and green apples, Baux de Provence olive oil, balsamic vinegar and tomato sorbet € 20 Roasted beetroot & creamy Sainte-Maure goats’ cheese roulade, baby greens and Champagne vinaigrette € 20 Tomato and strawberry gazpacho with refreshing ginger, cottage cheese with fresh herbs and sacristain with fennel seeds € 20 Poached langoustines in a charred watermelon cocktail sauce, charred lemon € 30 ‘‘Tiger salad’’: Lobster tempura, spicy beef, Asian greens, coconut-lime vinaigrette € 35 Signature dish of the Napa Rose Restaurant, Disneyland Resort in California Sainte-Maure goat’s cheese ravioli and a tomato jus bouillon with vegetables and herbs € 30 Signature dish of the California Grill Restaurant, Walt Disney World Resort in Florida Semi-cooked Scottish Label Rouge salmon tempura and wasabi yuzu sherbet € 27 Crusted Crab Cake, avocado and red onion salsa, Espelette pepper aïoli € 35 A typical dish in many American coastal states, crab cake originated with the first British settlers who had the idea of replacing the meat in their traditional pies by a much more abundant ingredient along the coastline: crab! Smoked duck tart with grilled summer vegetable vinaigrette € 27 Vegetarian suggestion “ Home-made ” dishes are made on-site from fresh ingredients.
    [Show full text]
  • Chinatown Self-Guided Food Tour
    CHINATOWN SELF-GUIDED FOOD TOUR avitaltours.com 1 DIVISADERO STREET SELF GUIDED TOUR STOPS 1 Welcome Drink: Introduction at China Live • 644 Broadway 2 Course 1: Good Mong Kok • 1039 Stockton St 3 Ross Alley & Golden Gate Fortune Cookie Factory 56 Ross Alley 4 Course 2: Z&Y Restaurant • 655 Jackson St 5 Portsmouth Square 6 Course 3 (except Tuesdays or afternoons): Sam Wo 713 Clay St VAN NESS AVENUE 7 Waverly Place 8 Course 3 (on Tuesdays and afternoons): Capital Restaurant 839 Clay St 9 Dessert: Dragon Papa • 752 Grant Ave THE EMBARCADERO 1 BROADWAY Mountain Lake COLUMBUS AVE 2 3 4 5 8 7 DIVISADERO STREET 6 9 STOCKTON ST GRANT AVE KEARNY ST MONTGOMERY ST GEARY BOULEVARD MARKET STREET avitaltours.com 2 GEARY BOULEVARD VAN NESS AVENUE GEARY BOULEVARD GEARY STREET DIVISADERO STREET MISSION STREET MARKET STREET GIFT MISSION STREET 16TH STREET MARKET STREET CERTIFICATES 16TH STREET MARKET STREET AVAILABLE BOOK A FOOD TOUR! avitaltours.com (415) 355-4044 MISSION STREET N THIS ROUTE IS AVAILABLE EVERYDAY 11:30AM - 8:30PM. ESTIMATED TIME IS 3 HOURS. ESTIMATED COST PER PERSON IF MINIMUM 2 PEOPLE ON TOUR: $25 On the self-guided experience, you will be taken away from the “tourist traps” and will get a glimpse into how everyday locals feast. You will get to taste a variety of dishes from different Chinese regions, both traditional and modern. Let us show you the hidden culinary side of Chinatown! Here’s some tips to keep in handy before you start your experience: • All of the selected dishes we recommend eating at each restaurant only budgets the
    [Show full text]
  • Inventing Regional Cuisine in the Pacific Northwest
    Portland State University PDXScholar Dissertations and Theses Dissertations and Theses 6-2000 Cooking in Eden: Inventing Regional Cuisine in the Pacific Northwest Amy Jo Woodruff Portland State University Follow this and additional works at: https://pdxscholar.library.pdx.edu/open_access_etds Part of the Human Geography Commons, and the Nature and Society Relations Commons Let us know how access to this document benefits ou.y Recommended Citation Woodruff, Amy Jo, "Cooking in Eden: Inventing Regional Cuisine in the Pacific Northwest" (2000). Dissertations and Theses. Paper 4967. https://doi.org/10.15760/etd.6844 This Thesis is brought to you for free and open access. It has been accepted for inclusion in Dissertations and Theses by an authorized administrator of PDXScholar. Please contact us if we can make this document more accessible: [email protected]. COOKINGIN EDEN: INVENTING REGIONAL CUISINE IN THEPACIFIC NORTHWEST by AMY JO WOODRUFF A thesis submitted in partial fulfillmentof the requirements for the degree of MASTER OF ARTS m GEOGRAPHY Portland State University 2000 ACKNOWLEDGEMENTS I wish to thank my advisor Mmtha Works for all the suppmt and encouragement she has given me. Her insight, kind words, and enthusiasm for my topic inspired me to keep working on the project even when my own enthusiasm and energy waned. Special thanks go to Barbara Brower for encouraging me to study geography and for inviting me to work on the Himalayan Research Bulletin. Working on the Bulletin has been one of the most meaningful aspects of my graduate studies. I wish to thank Tom Harvey and Bill Lang for their invaluable insight into the Pacific Northwest, and Comtney Sullivan­ Villegas for her friendship and cmtographic skills.
    [Show full text]
  • Document.Pdf
    ny wa a M y M b y s a n ll mea seafood liquor WAYS & MEANS ® o yster house 2 3 INTERNATIONAL SMOKE International Smoke, the wildly popular collaboration between Chef Michael Mina and lifestyle expert and bestselling cookbook author Ayesha Curry, is inspired by Curry’s and Mina’s individual heritages and travels. International Smoke explores global approaches to fire, grilling, and smoke to create flavorful dishes that bring communities together all around the world. Curry and Mina have created a menu that highlights an array of quality spices, products, and cooking techniques from around the globe. Originally developed as a pop-up at the MINA Test Kitchen in San Francisco, International Smoke opened in San Francisco in November 2017. 4 5 WAYS & MEANS Award-winning seafood restaurant concept, Ways & Means Oyster House, is a full-service restaurant committed to sustainability and localization of product with a menu focused on seafood. Founders Parnell and Jennifer Delcham and Dena Mathe took inspiration from heritage flavors and the environments of seaside clam shacks, oyster bars and harbor houses around the globe to create this concept that celebrates the coastal lifestyle. With locations in Southern California and Portland, Oregon the menu features a small plate format with a price range that begins at $4 and offers lunch, dinner, and weekend brunch. 6 7 SWEETFIN POKÉ Sweetfin Poké bridges Hawaii’s traditional “soul food” and inventive California cuisine with its delicious, healthy poke bowls. Driven by Top Chef contestant, Chef Dakota Weiss, the fresh, fast casual restaurant serves both customizable and signature bowls with unique toppings made in-house.
    [Show full text]
  • Food in California Indian Culture</Em>
    UC Merced Journal of California and Great Basin Anthropology Title Jacknis (Ed.): Food in California Indian Culture Permalink https://escholarship.org/uc/item/07p4b05v Journal Journal of California and Great Basin Anthropology, 26(1) ISSN 0191-3557 Author Timbrook, Jan Publication Date 2006 eScholarship.org Powered by the California Digital Library University of California Journal of California and Great Basin Anthropology | Vol. 26. No, 1 (2006) | pp. 109-116 REVIEWS Food in California Indian Culture The selections are organized under the following headings: Plants (actually only acorns); Animals (including insects); Tribal Accounts (mostly ethno­ Ira Jacknis (Ed.) graphic reports); Myth, Ritual and Oratory; Historical Berkeley: Phoebe Hearst Museum of Anthropology, Perspectives; and Contemporary Perspectives. In each 2004, (Classics in California Anthropology), 490 pages, of these sections, the textual descriptions are enhanced 72 photographs and 7 illustrations; notes, references, by a portfolio of well-chosen photos of gathering, $34.95 (paper), ISBN 0-936127-08-2. storing, and preparing food. Each of the papers is introduced with information about its author and a brief Reviewed by Jan lunbrook Dept. of Anthropology discussion of its place in the history of the field. This will Santa Barbara Museum of Natural History be very helpful even to readers who are already familiar 2559 Puesta del Sol Road, Santa Barbara, CA 93105 with these works. Most valuable in placing all of them into context, Modern-day California is a food-obsessed culture. however, is Jacknis's thoughtful and well-written "Notes Celebrity chefs are hailed for their creative use of toward a Culinary Anthropology of Native California," fresh, local ingredients, and gourmet restaurants take a descriptive summary that comprises the first quarter of reservations months in advance.
    [Show full text]