OC Restaurant Week 2014

OC Restaurant Week Celebrates 6 Years of Dining OutThe One Week of the Year When All You Have to Make are Reservations!
February 23 – March 1, 2014
 

ORANGE COUNTY, Calif., FEBRUARY 2014 - The Orange County Restaurant Association will celebrate its sixth year of allowing the community to “break bread” together by producing the region's fastest growing and most anticipated culinary event, Orange County Restaurant Week. The 2014 Orange County Restaurant Week will be held Sunday, February 23^rd through Saturday, March 1^st.

 The following restaurants are participating in this year’s event (click on each restaurant name to see menus; search by city or price point at http://www.ocrestaurantweek.com/participating-restaurants.html):

118 Degrees – Costa Mesa

230 Forest Ave Restaurant & Bar – Laguna Beach

320 Main – Seal Beach

370 Common – Laguna Beach

American Tavern Eatery and Drink – Anaheim

Anaheim White House – Anaheim

Andrei's Conscious Cuisine – Irvine

Anepalco's Cafe – Orange

AnQi By Crustacean – Costa Mesa

Bambu Restaurant – Newport Restaurant

Bluewater Grill - Newport & Tustin

Brea Improv – Brea

Brunos Trattoria – Brea

C4 Deli – Santa Ana

Café Beau Soleil – Newport Beach

Canaletto Ristorante Veneto – Newport Beach

Catal Restaurant – Anaheim

Cedar Creek - Brea 

Cedar Creek - San Juan Capistrano

ChaCha's Latin Kitchen – Brea

Chapter One: The Modern Local – Santa Ana 

Charlie Palmer at Bloomingdale's – Costa Mesa

Chart House – Dana Point

Crystal Jade – Irvine

CUCINA enoteca – Irvine

Eat Chow – Newport Beach

El Torito - All OC locations

El Torito Grill – Brea & Irvine

Farrell's Ice Cream Parlour - Brea & Mission Viejo

Fiano's Restaurant & Bar – San Juan Capistrano

Fire + Ice – Anaheim

Five Crowns – Corona del Mar

GG's Bistro – Laguna Beach

Gypsy Den - Anaheim, Costa Mesa & Santa Ana

Gyu-Kaku Japanese BBQ - Brea, Huntington Beach & Tustin

Harborside Restaurant – Newport Beach

Hopscotch – Fullerton

House of Big Fish and Ice Cold Beer – Laguna Beach

Il Dolce – Costa Mesa 

Il Fornaio – Irvine

Irvine Improv – Irvine

Issara Thai Cuisine – Huntington Beach

Jimmy's Famous American Tavern – Dana Point

JT Schmid's Restaurant & Brewery – Anaheim & Tustin

K'ya Bistro – Laguna Beach

Kabuki Japanese Restaurant  - Brea

Lark Creek – Newport Beach

Little Sparrow – Santa Ana

LUCCA – Irvine

Lumberyard – Laguna Beach

Maro Wood Grill – Laguna Beach

Marrakesh – Costa Mesa

Matador Cantina - Fullerton

Medieval Times – Buena Park

Mesa – Costa Mesa

Mi Casa Mexican Restaurant & Bar - Costa Mesa & Rancho Santa Margarita

Mizu Sushi Bar & Grill – Rancho Santa Margarita

Morton's The Steakhouse – Santa Ana

Mosaic Bar and Grille at Montage – Laguna Beach

Mozambique – Laguna Beach

Naples Ristorante – Anaheim

Newport Landing – Newport Beach

Newport Rib Company – Newport Beach

Nieuport 17 Restaurant – Tustin

Nirvana Grille – Laguna Beach

Opah Seafood Grill – Aliso Viejo

Orange Hill Restaurant – Orange

Paul Martin's American Grill – Irvine

Pinot Provence – Costa Mesa

Pirate's Dinner Adventure – Buena Park

Pizzeria Ortica – Costa Mesa

Prego Ristorante – Irvine

Prime Cut Café and Wine Bar – Orange

Quinn's Old Town Grill – Tustin

RA Sushi – Tustin & Huntington Beach

Ralph Brennan's Jazz Kitchen – Anaheim

Rockin' Baja – Newport Beach

Royal Khyber – Santa Ana

Royal Thai Cuisine – Laguna Beach

Royal Thai Cuisine – Newport Beach

Rusty Pelican – Newport Beach

Ruth's Chris Steak House - Anaheim

Ruth's Chris Steak House - Irvine

Savannah Chop House – Laguna Niguel

Scott's Restaurant & Bar – Costa Mesa

SeaLegs Wine Bar – Huntington Beach

Seasons 52 – Costa Mesa

SLAPFISH – Huntington Beach

Slaters 50/50 – Anaheim Hills & Huntington Beach

SOL Cocina – Newport Beach

solita – Huntington Beach

Spark Woodfire Grill – Huntington Beach

SPIN! Neapolitan Pizza – Orange

Splashes Restaurant – Laguna Beach

Starfish – Laguna Beach

Steakhouse 55 – Anaheim

Sundried Tomato - San Clemente & San Juan Capistrano

SWSH Shabu Shabu – Irvine

Tabu Grill – Laguna Beach

Tamarind of London – Newport Beach

TAPS Fish House & Brewery – Brea

Ten Asian Bistro – Newport Beach

The Blind Pig – Rancho Santa Margarita

The Capital Grille – Costa Mesa

The Catch – Anaheim

The Cellar – Fullerton

The Crow Bar and Kitchen – Corona del Mar

The Melting Pot – Irvine & Brea

The Ranch Restaurant & Saloon – Anaheim  

The Rooftop Lounge – Laguna

The Winery Restaurant & Wine Bar – Tustin

Tommy Bahama Laguna Beach Bar & Grill – Laguna Beach

Tommy Bahama's Island Grille – Newport Beach

Tortilla Jo's – Anaheim

True Food Kitchen – Newport Beach

Villa Roma – Laguna Hills

VUE Restaurant – Dana Point

Wahoo's Fish Taco - All OC locations

Watermarc – Laguna Beach

Ways & Means Oyster House – Orange

Wild Goose Tavern – Costa Mesa

Wildfish Seafood Grille – Newport Beach

Woody's Wharf – Newport Beach

zcafe – Costa Mesa

Zimzala – Huntington Beach

Zipangu – Costa Mesa

"As we enter our sixth year, we have been able to establish a quality experience that has come to be one of OC's favorite culinary events. Orange County Restaurant Week is a now-annual event with 100 of the county’s dining destinations," explained Pamela Waitt, president of the OC Restaurant Association. "This year’s six year anniversary will serve as a grand celebration as restaurants offer the best menus and ensure that diners will be presented with a truly special week. After all, the goal is for everyone involved to have fun!”

Presenting sponsor for the 2014 Orange County Restaurant Week is Newport Lexus, who will host the event’s official launch party in February 2014. Other sponsors include Food Enthusiast, Orange Coast Magazine, OpenTable, Angels Radio AM830, 95.5 KLOS, Irvine Spectrum Center, Fashion Island, Orange County Register, Chambord, Celebrity Cruises, Sub-Zero and Wolf, Greer’s OC and Yelp. For general information, or to learn about participation or sponsorship opportunities during Orange County Restaurant Week, please visit www.OrangeCountyRestaurantWeek.com. To learn about or join the Orange County Restaurant Association, visit www.OCRestaurantAssociation.org.

*****For more information, contact: Mona Shah-Anderson, Moxxe PR at +1 818 749 1931 or mona@moxxepr.com

Super Bowl Ideas from Ortega

Ortega Taco Stadium

Food ingredients

·         4 boxes Ortega Fiesta Flats (keep the boxes too)

·         5 jars Ortega guacamole dip

·         or 3 packets of Ortega guacamole seasoning packets and 6 avocados

·         4 Ortega flour tortillas

·         1 8-ounce block cheddar cheese

·         1 can Ortega black beans, drained

·         1 can Ortega refried beans

·         1 cup sour cream

·         1 head iceberg lettuce, shredded

·         2 cups tomatoes, chopped

·         2 cans black olives, sliced and drained

·         4 8-ounce bags shredded cheddar cheese

·         4 jars Ortega salsa

In addition, you’ll need:

·         1 large 20”x 30” foam core board to act as the base

·         5 15” x10 1/4” foil cookie sheets (they come 2 to a pack, so 3 packs) (Hefty makes them and available at most grocery stores)

·         roll of clear packing tape

·         ruler

·         1 squeeze bottle or turkey baster

To assemble the stadium:

·         Place one of the foil cookie sheets in the center of the foam core board to become the “football field” that will later be filled with guacamole.

·         Build the stadium seat risers. Using kitchen shears, make one-inch cuts about every three inches at both of the shorter ends of the foil cookie sheets (to make them bend easier).  You will have three short cuts on each shorter end of the foil cookie sheet. Then at each cut, fold the foil sheets in a zig-zag pattern to create steps, using the Fiesta flats boxes underneath each folded pan to hold up the stadium seats. Flatten the long ends of the foil cookie sheet with your hands and tape the bottom of the seats to the foam core board underneath the foil “field.” Attach the top of the steps to the top of the Fiesta flats box using clear packing tape. Repeat the process with another of the foil cookies sheets for the other side of the stadium.

·         To create the seats at each of the shorter ends of the stadium, cut each of the two remaining foil sheets into 11” lengths and make the cuts on the ends and fold into steps, as you did with the first two sides of the stadium. Attach those with tape to the foam base and the tops of the Fiesta flats boxes. You will now have created stadium seats on all sides of the “football” field.

To create the field:

·         With a sharp knife, cut out four goal posts (you will only need two but good to have extra in case they break when installing) out of the flour tortillas. Basically, they will look like large pitch forks. Heat 1/2 cup vegetable over medium heat, in a small, swallow frying pan and crisp the tortilla goal posts in the hot oil for about 1 minutes, flipping once, being carefully not to burn or make too brown. Allow to drain on paper towels and carefully set aside.

·         About an hour before party time, spread the refried beans about two inches at either end of the foil “field,” to create end zones. Then spread the guacamole dip or homemade guacamole using the Ortega seasoning packet onto the remaining foil “field.” With a squeeze bottle or turkey baster, carefully draw lines onto the guacamole “field” with the sour cream. Cut the block of cheddar cheese in half and then cut a one-inch incision in the top of each cheese piece. Carefully pull apart the incision and place the tortilla goal post in the incision, thus creating a secure stand from the cheese blocks for the goal posts. Carefully place the cheese stand and goal post in the center of the refried beans at each end of the “football” field.

·         Place the Fiesta Flats on the three levels of the foil steps. Fill each level with lettuce, tomatoes, black beans, olives and cheese. At the each stadium corner, open and place jar of salsa for dipping.

Possible Additions:

·         Use jalapeno slices as the “players” on the field or in the seats.

·         Attach long skewers about three inches apart with the tape onto the boxes and then cut blocks of cheese to fit between the skewers to create lights above the seats.

·          Crush the Fiesta flats or Ortega hard tacos shells in the food processor and sprinkle around the outside of the “stadium,” as walkways or parking lots.

Created by Dan Macey, dantasticfood, Inc.

MINI-MEATBALL FIESTA FLATS™

Prep: 20 minutes

Cook: 20 minutes

Ingredients:

·         4 ORTEGA® Taco Shells (any variety)

·         ½ lb ground pork

·         ½ package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix

·         1 tbsp vegetable oil

·         1 can (10 oz.) ORTEGA® Mild Red Enchilada Sauce

·         ¼ cup water

·         2 ripe avocados

·         1 package (1 oz.) ORTEGA® Guacamole Seasoning Mix

·         12 ORTEGA® Fiesta Flats™ Taco Shells

·         Shredded lettuce

Directions:

·         Place taco shells in a food processor and pulse until coarse crumbs form. (Or place in a resalable plastic bag and crush.)  Combine crumbs, pork, and taco seasoning in a mixing bowl.

·         Form mixture into small meatballs, about 1/2-inch in diameter. Heat oil in a large skillet and brown meatballs lightly, in batches if necessary, about 5 minutes per batch, turning frequently. Return all meatballs to skillet and add enchilada sauce and water. Bring to a boil over high heat; reduce heat and simmer gently for 15 to 20 minutes or until meatballs are thoroughly cooked.

·         Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions.

·         To serve, spoon meatballs and sauce into Fiesta Flats™. Top each with shredded lettuce and guacamole.

Makes 4 servings.

Sticky Salsa turkey wings

Prep: 10 minutes

Cook: 50 minutes

Ingredients:

·         1 tablespoon vegetable oil

·         6 whole turkey wings, jointed, wing tip discarded

·         1 large bottle (16 oz.) ORTEGA® Taco Sauce

·         2 cups orange juice

·         1 large yellow onion, finely chopped

·         6 to 8 garlic cloves

Directions:

·         Preheat the oven to 375°F.  Heat oil in a large skillet and brown wings, in batches, for 4 to 6 minutes.

·         Combine taco sauce, orange juice, onion and garlic in a greased 9x13-inch baking dish.  Arrange wings in single layer and turn to coat.

·         Bake for 50 to 60 minutes, turning occasionally and adding water if needed, until wings are tender and sauce is thick, sticky and coats wings. Serve warm or at room temperature.

Makes 6 servings.

Official Site

Let's Talk Turkey: Del Taco Introduces Turkey Tacos

I heard back in November that Del Taco was testing turkey tacos and advertising them as having 33% less fat than their regular ground beef tacos. I thought this might be a Thanksgiving promotion but I could never find any Del Taco stores in Orange County that were selling them. Then I found out near the end of December that the turkey tacos would be in all the stores beginning on January 2nd, 2014. I think the idea was to help people stick to their New Years' resolutions to eat better. I tried the turkey taco the day it came out and then got one again a week or so later but without the pico de gallo and just put some of their Del Scorcho on it. They are advertising their crisp tacos, soft tacos, and crunchtadas as the items you can get with turkey meat but they just tweeted today that you can get any item that regularly comes with ground beef with turkey meat instead (just got back from getting a Del Beef Burrito with turkey meat). Having had several items with the turkey meat I can tell you it tastes close enough to the ground beef so that you don't need to think there's anything "weird" about it. And, hey, less fat. That's a good thing.

Will this new protein offering catch on? From the press event I went to last week it sounds like it is and is selling pretty well. Let's see if it becomes a permanent menu option. Or maybe it'll be something they cycle back in from time to time like with their shrimp and carnitas.

Red O

Red O by Rick Bayless 143 Newport Center Drive Newport Beach, CA 92660 Tel: (949) 718-0300 Fax: (949) 718-0303 Listing on OpenTable Listing on Trip Advisor Official Site

View Larger Map

Went a few weeks back to a food blogger's preview lunch at the new Red O restaurant at Fashion Island in Newport Beach. I'll be back to try some more food but you can read one of the reports about the food we had that day at Griffin Eats OC. As I approached the building and then entered and walked through it I was pretty amazed at the architecture of the place. I kept wanting to take pictures of all the different things I saw but there were so many customers already there that I felt it'd look a little weird for me to just stand around taking photos. After the preview lunch ended I asked the person who invited me if I could walk around the building and take photos. He said that I was absolutely free to but that they could also send me the professionally taken photos that they had. So, presented here are those photos plus an explanation he sent about how the architecture for the building was influenced:

The unique freestanding restaurant, inspired by the historic villas of Mexico’s breathtaking San Miguel de Allende, will feature an expansive 8,500 square foot dining room with an adjoining 1,100 square foot heated, outdoor pavilion with multiple cabanas, ideal for private events. Guests will be welcomed by an extravagant bar lit by handmade oversized chandeliers, and a live tree ascending into the tall ceilings of the main dining room. Designer Martyn Lawrence Bullard has designed a stunning space which features an exotic atmosphere by night, yet comfortable and inviting by day, highlighted by rich, color soaked fabrics and finishes.

The restaurant will include aged walls mingled with precious European tiles, exotic furnishings, leather accents, pierced brass lanterns and mosaic tile work. "This modern and luxurious space mingles with old world textures to create a beautiful and inviting space that is perfect to experience Chef Rick Bayless' modern Mexican fare," says Bullard. The authentic décor will also feature a magnificent viewing window into the kitchen accented by beautiful archways and meticulous woodwork as well as a specially designed Tequila Room, showcasing the depth of over 100 available agaves.

Clicking on any of these photos will take you to the full set, where you can also view the whole thing as a slideshow:

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New Taco Bell Beverages

Okay, I haven't posted anything in a while, and I do have more stuff coming, but just to get something new up pretty quick I'll post this press release I just got from Taco Bell:

Taco bell® embarks on largest expansion of beverage menu in company history with six UNIQUE flavors

As the First National Quick Service Restaurant to Offer Manzanita Sol®, Taco Bell Brings Fans More PepsiCo® Beverage Options at Select Restaurants Including: SoBe® Lifewater™ Yumberry Pomegranate, Mtn Dew Sangrita Blast, Diet Mtn Dew® Baja Blast and More

IRVINE, Calif., Jan. 17, 2014 – The brand that brought its fans exclusive products like Mtn Dew® Baja Blast™ and Doritos® Locos Tacos is about to help beverage buffs “Live Más®” even more while they sip.

With a 51-year history of Quick Service Restaurant (QSR) industry firsts, Taco Bell® announces yet another as the first national QSR to offer the crisp apple-flavored “Manzanita Sol®” – a classic flavor that has crossed borders. This will also be the first time that “Diet Mtn Dew® Baja Blast™” and the citrus-infused punch of “Mtn Dew Sangrita Blast” have ever been offered in any form.

The brand’s PepsiCo® partnership – a collaboration that has led to Taco Bell being one of Mountain Dew’s largest national customers – continues with six new beverages being added at select locations starting immediately and expanding nationally through 2014. The three new carbonated soft drinks are: “Manzanita Sol®,” “Diet Mtn Dew® Baja Blast™” and “Mtn Dew Sangrita Blast.” The three non-carbonated drinks include two bold flavors from Brisk: the tropically-inspired “Brisk® Mango Fiesta,” and a new refreshing mix combining Brisk Iced Tea and Lemonade, as well as zero-calorie and nutrient-enhanced “SoBe® Lifewater™ Yumberry Pomegranate.” Suggested prices will be $1.39 (16 oz.), $1.49 (20 oz.), $1.69 (30 oz.) and $1.79 (40 oz.) at participating locations.

“We hear how fanatic our customers are about Mtn Dew Baja Blast, and this inspires us to continue introducing exciting and exclusive beverages to Taco Bell fans,” said Taco Bell Chief Marketing Officer, Chris Brandt. “Beverages – like many of our food items – can be enjoyed on-the-go, which fits our fans’ lifestyle to get more out of every day. We really want to develop beverages that are as unique, tasty and portable as our food.”

A key element in the brand’s ongoing 10-year growth plan to double the business, these new flavors and Taco Bell’s continued innovation in specialty beverages extend the snacking day part for the brand. To that end, the brand also launched Happier Hour® in 2013 – $1 Loaded Grillers, medium beverages and regular Freezes from 2-5 p.m. at participating locations – and this value offering will continue for Taco Bell fans in 2014.

About Taco Bell Corp.

Taco Bell Corp., a subsidiary of Yum! Brands, Inc., (NYSE: YUM), is the nation's leading Mexican-inspired quick service restaurant. Taco Bell serves made to order and customizable tacos, burritos, and specialties such as the exclusive Doritos® Locos Tacos, gourmet inspired Cantina Bell® Menu and lower calorie Fresco Menu. The company encourages customers to “Live Más,” both through its food and in ways such as its Feed The Beat® music program and nonprofit organization, the Taco Bell Foundation for Teens™. Taco Bell and its more than 350 franchise organizations have nearly 6,000 restaurants across the United States that proudly serve more than 36 million customers every week.

Like: Facebook.com/tacobell

Follow: @TacoBell (Twitter) and tacobell (Instagram)

Subscribe: YouTube.com/tacobell 

solita tacos & margaritas

solita Introduces New Baja-Inspired Dishes to Weekend Brunch 

Executive Chef Deborah Schneider Presents New Menu in time for Memorial Day Celebrations

Huntington Beach, May 2015 – Executive Chef Deborah Schneider will be rolling out a new Weekend Brunch menu on Saturday, May 23rd at her popular Huntington Beach concept, solita Tacos & Margaritas. The brunch menu will see the addition of brunch classics presented with a Baja twist. New items include Brunch Potato “Nachos,” Machaca & Eggs, and a Mad Scramble. solita’s brunch is offered every Saturday and Sunday from 11 a.m. to 3 p.m. In celebration of Memorial Day, the new brunch menu will also be available on Monday, May 25th.
“The success of our weekend brunches here at solita has inspired us to dig deeper into Baja cuisine,” explained Chef Deborah Schneider, who recently published her sixth cookbook, Salsas and Moles. “We’re excited to introduce Machaca to our brunch menu. What makes our machaca unique is that it is oak-smoked, cooked in a rich sauce, and then shredded.”
solita’s weekend brunch will see the addition of the following dishes:

mad scramble your choice of grilled chicken or chorizo, scrambled with eggs, spinach, onions & cheese, topped with crema & salsa fresca, served with one side & warm tortillas (optional: sub carne or machaca)

brunch potato ‘nachos’ platter of fried breakfast potatoes, onions & ranchera salsa topped with melted cheeses, chopped bacon or chorizo, scrambled eggs, crema & salsa

machaca & eggs our slow-cooked & smoked shredded beef sautéed with onions, fresh tomatoes & scrambled eggs, topped with melted mexican cheeses, cilantro & avocado, served with one side & warm corn & flour tortillas

kids breakfast burrito kid-sized flour tortilla stuffed with melted cheese & scrambled eggs, served with ketchup

The new additions will be offered alongside solita’s regular brunch menu which includes favorites like the Breakfast Burrito and Berry Cinnamon Bread Pudding. Those looking to liven up their brunch experience will enjoy Mixologist Colin Pflugradt’s lineup of specialty brunch cocktails including Fresh Fruit Mimosas, Frozen Sangrias and Bucket Service on beverages including Rainbow Fruit or Regular Mimosas, Ice-Cold Beer, and Micheladas, which allow guests to completely customize their brunch beverage experience.
solita offers Weekend Brunch from 11 a.m. to 3 p.m. every Saturday and Sunday throughout the restaurant. solita is located at Huntington Beach’s Bella Terra Center (7631 Edinger Avenue, Suite 1508). More information is available at www.solitatacos.com.

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solita Introduces Taco & Tequila TuesdaysExecutive Chef Deborah Schneider and Mixologist Colin Pflugradt present unique Taco Tuesday specials
Huntington Beach, August 2014 – Huntington Beach’s solita Tacos & Margaritas introduces Taco & Tequila Tuesday featuring the very best local coastal Mexican cuisine. Every Tuesday from 3 p.m. to close, guests can look forward to Executive Chef Deborah Schneider's signature tacos and shareable specials boasting bold, traditional flavors, alongside handcrafted margaritas by Mixologist Colin Pflugradt. The highlight of solita’s Taco & Tequila Tuesday is $10 snifters of Don Julio 1942 served with housemade sangrita. This tequila is prized for its smooth richness and guests will be hard-pressed to experience this premium, small-batch tequila at this price point elsewhere in the region. Located at the Bella Terra Center (7631 Edinger Avenue, Suite 1508), the acclaimed Mexican eatery will also feature live music from various local artists, including the Slime Kings.
“We're always looking for new ways to share our experiences of Baja with our guests," commented Chef Deb, whose menu is inspired by her various trips through Mexico. "Baja-style street fare encompasses much more than just tacos, which is why our menu features an array of street-style dishes."
Taco & Tequila Tuesday specials will be served alongside solita’s regularly offered menu of coastal Mexican favorites. From 3 p.m. to 6 p.m. every Taco Tuesday, guests may enjoy Guacomole solita (served for $5 till close), two Wood-Grilled Chicken Tacos, two Oak-Roasted Chicken Tacos, two Pork Carnitas Tacos, or three Chicken Taquitos for $5 each.Drink specials will include a flight of frozen margaritas, which features a trio of solita's handcrafted blended beverages for $12. Guests will also be able to enjoy solita’s House Margarita, Frozen House Margarita, and Skinny Margarita for $5 each from 3 p.m. to 10 p.m.

“Since day one, our guests have been looking forward to Taco Tuesday here at solita,” said Matt Baumayr, Managing Partner of solita Tacos & Margaritas. “We're thrilled to finally present to them our approach to the traditional Taco Tuesday."
Taco Tuesday will be offered every Tuesday from 3 p.m. to 10 p.m. alongside solita’s regularly offered Happy Hour menu from 3 p.m. - 6 p.m. The neighborhood casual eatery is located at Huntington Beach’s Bella Terra Center (7631 Edinger Avenue, Suite 1508). More information and a complete menu of Taco Tuesday offerings can be found at www.solitatacos.com.

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solita Tacos & Margaritas Now Offers Convenient Takeout Service

To-go options inspired by Baja-style street fare now available at neighborhood-casual eatery

Huntington Beach, JUNE 2014 – Huntington Beach’s neighborhood-casual Mexican restaurant, solita tacos and margaritas, introduces takeout service to their already highly acclaimed menu of authentic-inspired offerings. Guests may now place to-go orders from solita Executive Chef Deborah Schneider’s distinct menu of bold flavors, imaginative dishes and traditional favorites. Located at the Bella Terra Center (7631 Edinger Avenue, Suite 1508), the Baja-inspired eatery now features an exclusive street-side takeout window.

Guests will be able to enjoy solita’s full menu of Coastal Mexican favorites, including antojitos such as the famed Grilled Corn Elote and Yellowtail Ceviche Tropicale; popular taco plates and tasters; as well as solita specialties including Chef Deb’s Skirt Steak Asada with Toreados, Wood-grilled Fajitas, and the Perro Caliente “Changa.”

“With solita, my partners and I wanted to open a neighborhood restaurant that is reflective of what we loved most about our trips to Mexico,” commented Chef Deb, who is the author of multiple acclaimed Mexican cookbooks. “Throughout our travels, we became inspired by the rustic simplicity of Mexican street food. The addition of our takeout service will allow us to present our Baja-inspired dishes in a manner that is reflective of the quick and easy Baja-style street fare.”

In addition to her regularly offered menu items, Chef Deb’s takeout menu also features a la carte and Party Pickup options. A la carte offerings include solita’s special Whole Oak-roasted Chipotle Chicken and “Build Your Own Taco” packages which feature meats roasted on solita’s Santa Maria-style grill and smoker including Carne Asada, Wood-grilled Ancho Chile Chicken, and Grilled Fish Mazatlan, as well as vegan and wheat-free options. The Party Pickup option features a taco buffet that presents three kinds of delicious wood-fired meats equipped with tortillas, solita taco fixings, solita’s famous chips & salsa, plus three sides. Add-ons to the Party Pickup option include cheese enchiladas, chicken taquitos, and solita’s margarita mix, all of which are available in specified quantities.

“The addition of takeout service will allow us to serve more of our community,” said Matt Baumayr, Managing Partner of solita Tacos & Margaritas. “With the many Bella Terra residences directly above us and more in close proximity, along with a rapidly increasing fan base, we’re excited to provide our growing number of guests with an all-new way to experience solita.”

solita Takeout is available Sunday through Thursday 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m. solita is located at Huntington Beach’s Bella Terra Center (7631 Edinger Avenue, Suite 1508). More information and complete Takeout Menu is available at www.solitatacos.com.

ABOUT SOLITA
With solita, Partners Matt Baumayr, Rich Howland and Executive Chef Deborah Schneider, the restaurateurs behind the SOL Cocina brand, have created yet another unique interpretation of contemporary Mexican food, with its own personality, look and distinctive menu. Similar to SOL, solita builds on an appreciation for fresh ingredients, big flavors, and seasonally changing menus.  They deliver a Mexican food experience in a way that represents the soul of coastal Baja California.

At the heart of the restaurant and the menu is a wood-fired open grill and oak smoker, the inspiration for Executive Chef Deborah Schneider's unique takes on familiar Mexican favorites such as tacos, carne asada, skirt steak asada, ancho chile chicken, oak–roasted chipotle chicken, house carnitas, red chile borracho beef and wood-grilled wild fish - all created with premium fresh ingredients and served with delicious hand-made salsas.

The bar menu at solita takes an equally fresh approach to traditional Mexican cocktails, featuring fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas. Margaritas focus on vibrant and immediate flavors, and all recipes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. solita offers an extensive selection of artisan, premium and ultra premium tequilas.

In addition to highlighting the true flavors of Baja, the setting of solita Tacos & Margaritas invites diners to experience the simplicity, ruggedness, timelessness and warmth of the region. Much of the interior detail and furnishings were hand-made by Mexican artisans and craftsmen, and the space reflects the charm, sophistication and hospitality of modern Mexico, but also to represent some of the overlooked sophistication that is evident in the country. The airy 150-seat space offers 80 seats indoors and 70 seats in a covered, all-weather patio, with 20 of those seats shared in a unique indoor/outdoor  bar.

Here's some pics of when I picked up takeout from them earlier today, everything packed neat and comes in a great reusable bag:

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solita Tacos & Margaritas Introduces Weekend Brunch

Huntington Beach’s neighborhood-casual Mexican restaurant offers a fresh, flavorful menu of Brunch favorites

Huntington Beach, April 2014 – Huntington Beach’s newest restaurant concept, solita Tacos & Margaritas, has already received rave reviews for its menu of contemporary Mexican food, and it will add to its success with the introduction of Weekend Brunch.  A new menu of Baja-inspired Brunch items are now offered every Saturday and Sunday from 11 a.m. to 3 p.m.

Executive Chef Deborah Schneider presents fresh ingredients and big flavors in Mexican favorites such as Huevos Rancheros and Chilaquiles y Huevos. To complement her menu, solita Mixologist Colin Pflugradt offers a beverage menu of Fresh Fruit Mimosas, Frozen Sangria, and solita's Bucket Service of Rainbow Fruit or Regular Mimosas, Ice-Cold Beer, or solita's famous Michelada for those who opt for a more lively Brunch experience.

Following is solita’s complete Weekend Brunch menu:

solita Brunch

Served every Saturday & Sunday 

11 AM – 3 PM

huevos rancheros

corn tortillas, refried black beans, fried or scrambled eggs, ranchero salsa, melted cheese, cotixa, served with one side

(optional: add bacon, chorizo, chicken, or carne asada)

breakfast burrito

red flour tortilla, refried black beans, scrambled eggs & cheese, served with pico de gallo and one side

(optional: wet red or wet green or ‘el flag’ with both salsas & cheese; add bacon, chorizo, chicken, or carne asada)

chilaquiles y huevos

corn tortilla chips, onion, red or green salsa & cheese, topped with scrambled eggs, cotixa cheese, crema and pico de gall, served with one side

(optional: add bacon, chorizo, chicken, or carne asada)

berry cinnamon bread pudding

sweet & creamy with brown sugar, fresh berries, and ceylon cinnamon, served warm with a drizzle of agave syrup, brown sugar sour cream sauce and a dollop of whipped cream

fruit plate with greek yogurt & agave

mixed seasonal fruit, pineapple, mango and berries served with Greek yogurt and a drizzle of agave syrup

Brunch Cocktails

mimosa

classic Champagne and OJ cocktail - the best mimosa deal in town at $3

fresh fruit mimosas

your choice of watermelon, guava, mango, strawberry, pomegranate, or pineapple

solita bloody mary

solita's take on a traditional Bloody Mary kicked up a notch using Chef Deb's house-made Chile de Arbol hot sauce

sparkling white sangria

a crisp refreshing sangria served on the rocks in a wine glass, featuring Champagne and Chardonnay mixed with house-made hibiscus reduction and fruit juice

frozen sangria 

a frozen version of red wine sangria, featuring house-made sangria layered over our custom frozen margarita

Brunch Bucket Service (for 2 or more guests)

mimosa bucket 

a bottle of our sparkling wine in an ice-filled bucket (serves 2-4)

rainbow mimosa bucket

color up your bucket with up to four fruit choices pre-poured in your Champagne glass -- options include watermelon, guava, mango, strawberry, pomegranate, or pineapple (serves 2-4)

beer bucket

any four bottled beers; served on ice with limes in a beer bucket

michelada bucket

any four bottled beers; served on ice with Chile con Limon-rimmed glasses and Michelada mix

“We set out to offer a vibrant and fun Weekend Brunch menu that takes the same fresh approach to traditional Mexican cuisine and cocktails that our our lunch and dinner menu takes,” explained Matt Baumayr, Managing Partner at solita. “This menu presents our fans with a unique, creative and flavorful new option for weekend dining.”
solita offers Weekend Brunch from 11 a.m. to 3 p.m. every Saturday and Sunday throughout the restaurant.

SOL Cocina introduces sister concept solita tacos & margaritas

New neighborhood-casual dining destination to open in Huntington Beach’s Bella Terra Center 

Huntington Beach, December 2013 – The team behind Newport Beach's acclaimed SOL Mexican Cocina will open the doors to their newest restaurant concept, solita tacos & margaritas, on Thursday, December 26, 2013 at Huntington Beach's Bella Terra Center (7631 Edinger Avenue, Suite 1508). The new neighborhood-casual Mexican eatery features a distinct menu of bold flavors, imaginative dishes and traditional favorites, served in a casual, social setting, complete with an all-weather patio and indoor/outdoor bar, and take-out service. The restaurant will first open for dinner service and then introduce lunch service on Thursday, January 2, 2014.

With solita, Partners Matt Baumayr, Rich Howland and Executive Chef Deborah Schneider have created yet another unique interpretation of contemporary Mexican food, with its own personality, look and distinctive menu. Similar to SOL, solita takes from that same SOL essence by building on an appreciation for fresh ingredients, big flavors, and seasonally changing menus.  The goal is to deliver a Mexican food experience in a way that represents the most loved culinary aspects from the coast of Baja.

At the heart of the restaurant and the menu is an open, oak-fired Santa Maria-type grill and smoker, the inspiration for Executive Chef Deborah Schneider's unique takes on familiar Mexican favorites such as tacos, carne asada, skirt steak asada, ancho chile chicken, oak–roasted chipotle chicken, house carnitas, red chile borracho beef and wood-grilled wild fish - all created with premium fresh ingredients and served with delicious hand-made salsas.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explained Chef Deb, who is the author of multiple acclaimed Mexican cookbooks. “The menu at solita has something for everyone to enjoy and can easily be modified to accommodate vegan or gluten-free requests.”

In addition to highlighting the true flavors of Baja, solita tacos & margaritas is meant to transport diners to experience the simplicity, ruggedness, timelessness and warmth of the region. The entire space has been designed not only to reflect the charm and hospitality of Mexico, but also to represent some of the overlooked sophistication that is evident in the country. The airy 150-seat space will offer 80 seats indoors and 70 seats in a covered all-weather patio, with 20 of those seats shared in a unique indoor/outdoor bar.

“Solita is a concept that is rooted in two of the things we love most about Mexico: tacos and margaritas,” said Rich Howland, Operating Partner of solita tacos & margaritas. “My Partners and I wanted to open the kind of neighborhood Mexican restaurant we all wished we had near our homes - a place that combines the distinct elements of Baja and presents them in a relaxed, casual setting.”

The bar menu at solita takes an equally fresh approach to traditional Mexican cocktails, featuring only fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas, that are much more creative than one expects in casual Mexican restaurant. Margaritas will focus on fresh and immediate flavors, and recipes will be made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. Like SOL, solita will offer an extensive selection of artisan, premium and ultra premium tequilas.

solita tacos & margaritas is set to open December 26, 2013 in Huntington Beach’s Bella Terra Center (7631 Edinger Avenue, Suite 1508). More information will be available at www.solitatacos.com.

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solita Tacos & Margaritas Introduces Happy Hour!

Huntington Beach’s new neighborhood-casual Mexican restaurant offers a $5 weekday Happy Hour menu

Huntington Beach, February 2014 – Huntington Beach’s newest restaurant concept, solita Tacos & Margaritas, has introduced a new Happy Hour, offered from 3 p.m. to 6 p.m. Monday through Friday in its bar and bar patio area. On its new Happy Hour menu, solita will offer its signature house margarita, frozen house margarita and skinny margarita made with fresh citrus juices, agave and 100% blue agave tequilas for $5 each. The neighborhood-casual Mexican eatery will also feature a $5 culinary menu of solita specialty tacos featuring wood-grilled and oak-roasted chicken, and juicy pork carnitas.

Following is solita’s complete Happy Hour menu:

solita $5 Happy Hour MenuMonday-Friday | 3-6 PM

House Margarita
Frozen House Margarita
Skinny Margarita
Castle Rock Chardonnay
Jade Mountain Merlot
Well Drinks

Two Wood-Grilled Chicken Tacos
Two Oak-Roasted Chicken Tacos
Two Pork Carnitas Tacos
Three Chicken Taquitos
Mini Sweet Potato Fries“What makes our Happy Hour so special is the fresh approach to traditional Mexican cocktails that our bar takes,” explained Matt Baumayr, Managing Partner at solita. “We feature only fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas, that are much more creative and flavorful than one expects to find in casual Mexican restaurant.”