The Best Things We Tasted This Week

Citrus-Cured Perfection

Chef Greg Daniels’ Peruvian Ceviche at Harley Laguna Beach is a lesson in balance. Locally-caught rockfish is citrus-cured to tender perfection; thinly sliced fresno chilis add a mild kick of heat, and coconut milk smoothes the flavor to create a perfectly harmonious bite. Add plantain chips for a nutty, tropical crunch, and you’ll find yourself craving this dish for days!

Photography by Anne Watson

Where’s the Beef?

I’m a sucker for bison and ocean views, so an evening indulging in the Blackfoot Buffalo Ribeye at Driftwood Kitchen overlooking the sandy shore in Laguna Beach took me to my happy place. The meat is marinated in a sweet ancho chili glaze that adds a lively layer to the meat’s savoriness, and it’s served with a creamy parsnip puree topped with parsnip chips.

Photography by Anne Watson

Have Some Toast!

It’s a clever spin on bagels and lox, but instead of a bagel, the Salmon Breakfast Toast on the new brunch menu at Andrei’s Conscious Cuisine in Irvine is a lovely culinary construction that piles thinly sliced layers of salmon atop grilled sourdough, a layer of pleasing egg salad, sweet cherry tomatoes, shaved red onion and capers, delivering a medley of flavors that welcomes the day.

Photo courtesy of Central Laguna Beach

Crispy Shrimp

Central Laguna Beach recently rolled out their new spring menu courtesy of Executive Chef Michael Campbell, and it’s my new go-to for tasty appetizers with global flavors. The Shrimp Croquettes are always a stand-out, but I’m especially in love with their new Crispy Shrimp appetizer with serrano aioli. The shrimp is coated in a feather-light batter and the serrano aioli has a tiny hint of sweetness to bring everything together.

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