Dec 23 2009
Raising The Bar- Gastro Grub in the O.C.
Crow Bar
It’s rare that I admit I’m wrong when it comes to food. . . but, I have to admit I’ve been severely remiss to discredit the whole gastro-pub craze. The Crow Bar in Newport Beach is proof that there is merit to one of the latest food frenzies. And, I’m not talking about “oh, cool bar, 30 beers on tap, and a few Kobe beef sliders” hell, even Molly Malone’s in Santa Monica can cough up grub like that. I didn’t know that Orange County was capable of serving up anything other than a chain restaurant or a over-priced cliché seafood restaurant. I was truly astonished by the food, service and atmosphere at The Crow. The exposed brick walls and dark wood floors are flanked by hip crow memorabilia and art. The effect retains the sense of a traditional pub, with modern sensibilities. Cool without being too cool. It all works.
A serious obvious food/beer/wine/ delirium is hindering my ability to find a starting point for the highest of Yelp reviews I’ve posted in some time. So, I am going straight to the bar, where our meal began. They have over 24 draft beers on tap – with cult classics like the Russian River Brewing Companies, Blind Pig and Blanche de Bruxelles readily flowing it’s tough to choose . The bottled beer list also boasts a number of cult beer super stars. However, out of the corner of my eye I spot a ‘06 Saxon Brown, Parmlee-Hill Pinot Noir. No f*7cking way. By the glass? No, by the bottle Miss. At $29 bucks a pop, here this is a steal. The deal is sealed and I start with Pinot.
: The Burgers. There are four. No substitutions. The namesake Crow Burger is on ciabatta with tallegio AND gorgonzola with roasted tomato marmalade. That’s all I’m going to say.
Pan roasted halibut with forest mushrooms, fregola sarda (my fav pasta), fennel pollen, and toasted fennel butter is the perfect fall meal and is melt in your mouth delish with my Saxon Brown Pinot.
Also not to be missed are any of the starters or salads. Tuna Confit with Tuscan White Beans. An Ice Cube Salad ( I was raised in da hood), flatbreads and the “la quercia acorn edition” a daily special from Artisan producer of possibly America’s best meat. And then there are the sides. . . the sides. Duck fat fries with truffle aioli. Mac and Cheese. The list goes on and on.
Dessert offers more show stoppers. Torn between an Irish Car Bomb and House Made Drumstick, we decide on both. Irish Car Bomb you say? Isn’t that a shot? Indeed, it is not. Instead Crow Bar’s dessert version of the ever famous Irish shot is chocolate cake made with dark stout beer (Young’s Double Chocolate Stout in this case), filled with a Bailey’s Irish Cream Semi-fredo, that is bathed in a Jameson Whiskey Crème anglais.
The Crow Bar and Kitchen epitomizes a Gastro-Pub. In addition to providing world class pub grub to Orange County, Crow bar sets itself from the Orange County dining scene by using local, fresh and organic food. They also give back to the community through various fundraising efforts. A breath of fresh air from the regional chain scene so ubiquitous to this area. Thanks for raising the BAr!