From French Lessons to Brunch Sessions: A Morning at Benny & Mary’s

Posted on by
Reply

Debuting on the new menu soon, Winter Briii’s. Spiced Remy, brandy, Averna, lemon – photo-Nagel

After learning German, I switched to trying my hand at French, and I was shocked to see the words crème anglaise simply translate to English cream. While at brunch, a lightbulb went off in my 11am cocktail buzzed head…”Does hollandaise mean Dutch cream?”

My daughter, who speaks French, shakes her head as if I dropped another lame dad joke. “In fact, hollandaise doesn’t contain cream, so it just means Dutch,” she replies. “Then what the hell is mayonnaise, and why do the Dutch douse their fries in it,?” I spout back, taking a sip of my cocktail.

All that sauce talk aside, we’re at Benny & Mary’s in Irvine near John Wayne, and I’m sort of like the guy wearing the band’s T-shirt while seeing them live as I order a Benedict and Bloody Mary. If a place has food items in its name, it’s a personal rule that I always have to get that item.

Salmon Benedict with “Dutch.” photo-Nagel

I’ve been to this space many times over the years with different restaurants, and this is by far the classiest modern take. It looks and feels worthy of afternoon tea in London, with mid-afternoon light spilling in from the tall ceiling, reflecting back upon their black marble tables and blue fuzzy chairs. Candle-esque lighting accents the space with a large open kitchen and side bar. There’s also ample cushy outdoor seating and even a private “speakeasy-like” lounge for private events where you enter through a bookcase.

The kid’s fave: Fried chicken and waffles with boozy honey bourbon sauce – photo-Nagel

Somewhat odd, I notice I’m the only guy dining in the restaurant, where every table is filled with ladies popping corks for champagne mimosas while snapping photos of their dishes. The menu looks heavily brunchable, where various toasts like an avocado towers toast or pork belly with melted provolone compete with things like country-fried filet, chilaquiles, and even a shakshuka making a rare appearance.

The Old Cuban, a brunch cocktail worth trying. photo-Nagel

The real shocker for me are the inventive brunch cocktails, where a beer lover like myself can get a brunch box (fruit, lager, and Amaro) or a Michelada. However, I start the morning off with an Old Cuban (Royal Standard white rum, Prosecco, mint, lime) which is zippy, bright, and fresh served in a coupe.

Ben, the brunch bartender, mentions a new menu dropping soon, complete with winterized drinks, and drops a Winter Briii’s – somewhat of a drink one would serve as a holiday punch with spiced Remy, Aperol, brandy, pineapple, and lemon juice, cranberry bitters, and topped with smoking cinnamon and rosemary. It’s definitely something that got me in the mood for the holidays!

Iced Latte for the kid. photo-Nagel

 

Benny & Mary’s just started brunch a few months ago, and is still somewhat of a secret; so if you’re looking for a spot without a wait and fantastic drinks, service, and bites, definitely grab the gang and go.

Benny & Mary’s is at 18420 Von Karman Ave #100, Irvine. Parking was free on my visit. // bennyandmarys.com

OC Nabs Ten Medals at GABF 2024

Posted on by
Reply

Everywhere Grabs their first GABF Medal – image BA Livestream

250ish judges took nine days to judge 9200 entries (including 230 ciders for the first time) from 1,838 breweries at the 2024 GABF. Orange County brewers took home a tenner of medals overall, down a couple from 2023. At this year’s Alpha King hoppy beer challenge, Bearded Tang kept the coveted Yakima Chief hop helmet in OC, won last year by BreweryX and Radiant in 2022.

  • Riip Beer Co. Brewery of the year 2001-5000 BBLs
  • Everywhere Beer Co. Brewery of the year 1001-2000 BBLs

Here are the 2024 Great American Beer Festival Winners:

Gold

  • Pizza Port San Clemente – Dusk Til Dawn – Coffee Stout or Porter (Won Silver in 2016)
  • Green Cheek Beer Co. (Oceanside) – Jeff’s Baltic Porter
  • Green Cheek Beer Co. (Costa Mesa) – Zombi Shark Fight – Italian-Style Pils
  • Riip Beer Co. – Blackside Snap – Stout
  • Riip Beer Co. – Smells Like Purple Rain – Intl’ Pale Ale
  • Everywhere Beer Co. – Joyful Intuition – Juicy or Hazy Strong Pale Ale

Silver

  • Green Cheek Beer Co. (Orange) – Josh’s New Tiny Shoes – Session IPA
  • Everywhere Beer Co. – Branching Out – Hoppy Lager (1st GABF medal)
  • Beachwood Brewing (HB) – Full Malted Jacket – Scotch Ale (Won Gold in 2022)
  • Riip Beer Co. – Wannabe Wallaby – New Zealand IPA

Bronze

  • Radiant Beer Co. – A Dark in the Light – Stout

Can Anaheim Three-Peat Alpha King?

Posted on by
Reply

Every year at GABF, Yakima Chief Hops holds a little side competition to bestow the coveted “Alpha King” award to the brewer with the absolute best hoppy beer.

“I’ve certainly had beers that have won Alpha King,” notes Andrew Bell of Radiant Beer Co. “I feel like most of the beers that win are in the 8-9% ABV range and are incredibly aromatic.” he continued in a video with Yakima Chief. Having had some of the winning beers myself, I agree.

2022 went to Dig This Crazy Scene from Radiant Beer in Anaheim.

A few miles away in 2023, Trevor Walls with BrewerX took the golden hop crown with Slap & Tumble.

Alpha King is this weekend, who do you think will win?

Radiant Adds Kitchen

Posted on by
Reply

photo – nagel

Making pizza isn’t casual. Just like a job interview at the French Laundry being asked to make an omelet, there are a million ways it can go wrong.

But this isn’t the French Laundry, and we’re outside of a brewery on Lincoln Avenue in Anaheim near the 5 freeway with cars buzzing by, and the pizza being made is from a food truck…Radiant’s first self-ran truck…well, tow a long thing called “Radiant Kitchen.”

photo – nagel

And the slice is….nice. Thin leopard underbelly crust, robust sauce, and fresh salty mozzarella cheese pulls with a satisfying balance of price, location, and freshness. I’m here for it. Ranch to dip? Oh man, this brings me back to my Isla Vista days hitting backyard band parties with Woodstock’s pizza and keg beer.

“We plan on adding sandwiches and lots of other sides,” says Christopher “Duke” Kent, Radiant’s tasting room manager and host of Craft & Arts paint nights.

As food trucks can be hit-or-miss at certain breweries, it’s nice to settle into a set menu on most nights with an expectation of consistency and quality with beer-friendly food.

photo – nagel

Radiant Kitchen just launched and is worth checking out. Hit them up at radiantbeer.com 1566 W Lincoln Ave, Anaheim

Firestone Walker is Back in da Club with Bottle Service

Posted on by
Reply

image courtesy Firestone Walker

A long time ago, I went to my friend Tom’s thirtieth birthday party at some swanky club, where they had bottle service for something lame like Korbel and Titos. The bill was like $599 at a time in my life I was sort of on the thin-wallet side of things. I quickly learned to hate bottle service and clubs in general.

A decade later, when beer clubs became a thing, I was all in, until every damn bottle was filled from a bourbon barrel. I love a good bourbon, and love myself a stout, but the flavors of bourbon barrel-aged beers started leaning on the sweet side and lost all ability to be interesting. Once a year, I may get a taster of a BBA stout to remind myself why I don’t drink them anymore.

image courtesy Firestone Walker

Fast forward to today, where Firestone Walker is filling their annual quarterly Brewmaster’s Collective, and something happened to me that I haven’t felt in a long time…I felt interested. Like, yeah.

In the first shipment, there’s bourbon barrel-aged Parabola (which I’ve always rated 5/5) and a variant with ancho & figs….hmmm…interesting. Then there’s a Green Cheek and Pinthouse collab…hmmm…very interesting. SAISON WITH PAIR. Okay okay, you have my full attention.

the rest of the quarterly collections are even more interesting, with things like Tripel aged in chardonnay barrels, BBA wee heavy, a few wine BA sours, four-pack of propagator beers, and even a coolship wild ale. Of course, there are a lot of BBA things in the packs, but for some reason, their 12oz format makes them so much more appealing.

The beers alone are worth it this time around, but there are also perks:

  • 15% off all purchases, including beer, merch, and dining
  • Access to member tastings and events at Firestone Walker locations, including complimentary Collection Flights on designated days each quarter
  • VIP Taproom access and complimentary Paso Robles brewery tours for up to four guests
  • Complimentary taster and $7 flights at Firestone Walker taprooms
  •  Access to Library beers and earlier Brewmaster’s Collective exclusives
  • Lottery for a chance to purchase tickets to the 2025 Firestone Walker Invitational Beer Fest

Head over and sign up, starting today. I just might.

firestonewalker.com/brewmasters-collective/ 

CHAAK Mexican Food & Wine Festival Features Local Chefs & Mexican Winemakers

Posted on by
Reply

20+ Wineries and 7 SoCal restaurants come together in O.C. for inaugural event

photo credit Max Milla

CHAAK Kitchen will host its inaugural Mexican Food & Wine Festival on Saturday, October 19 from 2—6 p.m., seven local restaurants and 29 wineries will come together to celebrate Mexico’s rich culinary and winemaking culture. Restaurateurs Ed & Gabbi Patrick, owners of CHAAK and Gabbi’s Mexican Kitchen, have partnered with La Competencia Imports’ Founder Tom Bracamontes to present this unique event. Guests will be able to taste exclusive Mexican wines from Baja California, Coahuila, Zacatecas, Querétaro, Guanajuato, Aguascalientes, and San Luis Potosí.

“This event is a first, with so many talented chefs and wineries representing the rich culinary culture of Mexico… truly a feast for the senses,” explains Gabbi Patrick, who serves as Executive Chef of CHAAK Kitchen and Gabbi’s Mexican Kitchen, both recognized by the prestigious Michelin Guide. “Whether you’re a wine enthusiast or just curious about Mexico’s wines, this is an opportunity to embark on an adventure and meet the winemakers whose passion goes into every bottle.”

Guests will be able to experience the rich culinary traditions of Mexico, from the vibrant Yucatán to the hearty northern regions, as local chefs come together for an afternoon. Participating restaurants include Alta Baja Market, CHAAK Kitchen, Gabbi’s Mexican Kitchen, Gema, Maizano, SOCALO, and Tres Muchachos Wine Bar & Kitchen.

The CHAAK Mexican Food & Wine Festival takes place at CHAAK Kitchen on Saturday, October 19 from 2-6 p.m.  Tickets must be purchased in advance for $125 per guest (excluding tax & Eventbrite fees) online HERE (https://www.eventbrite.com/e/chaak-mexican-food-wine-festival-tickets-919683507127).  All attendees must be over 21 years of age.

ABOUT CHAAK KITCHEN
Inspired by Executive Chef Gabbi Patrick’s Yucatecan Roots, CHAAK features Mayan staples of pibil, recados, seafood, smoke, and exotic spices combined with her signature modern flare. Located in Southeastern Mexico, the Yucatán Peninsula differs from other regional Mexican cuisine with Spanish, Caribbean, and Mediterranean influences, dense tropical climate, and deep roots of the native Mayan culture.

CHAAK Kitchen is located at 215 El Camino Real in Tustin. For more information, please visit https://chaakkitchen.com/.

Darkroom Exposes the Negative Space in OC Dining

Posted on by

DARKROOM – photo by Greg Nagel

As a teenage camera nerd, I grew up in darkrooms. Nothing was cooler than hanging out with old-school stinky chemicals, a red light, and a budget enlarger and then coming out with crazy experimental art photos. My love for all things analog lives on to this day, where there’s tangible romance behind drinking a local beer while listening to a crackly vinyl record you bought when you were thirteen.

Walking into Darkoom, Santa Ana’s newest restaurant that opens September 12th, many of those same vibes came rushing back.

Darkroom’s chef partner Drew Adams and executive chef/owner Zack Sherer – photo by Greg Nagel

“It was just a code name for a while, and it just stuck,” notes executive chef/owner Zach Sherer, talking about the restaurant’s name “Darkroom.” The space quickly gives off Euro-Brooklyn vibes, having dined at places in Williamsburg or Copenhagen, where records are spinning next to a small lounge, and the bar is serving up obscure wines, vermouths, and bitter liqueurs some of which are mixed into stunning lower-ABV vin-tails.

Inner thought: It’s all quite cozy and shocking at the same time…it’s nice to step into a place and not feel like you’re in another try-hard OC spot where everything has an egg on it and the menu feels like an adult kid’s menu. Did I say that out loud?

Journeyman chef Drew Adams, who worked with Zack at Bello in Newport, joins in the Darkroom fun, adding his own personal artwork to the walls and the plates. “We’re bringing a new concept to Orange County: everyday fine dining…with a side of vinyl,” says Drew.

As their Numark CC-1 record needle drops on a neon-yellow record, a trout drops and sizzles on the grill and later plated with farm-fresh cucumber, chowder, and lovage oil, which adds a slight celery note and is super good for digestion. Am I in Denmark by the Øresund? Everything is so delicate, fermented, textured, and thought out. I don’t even miss that there’s no burger on the menu.

I’m totally in for whatever this everyday fine dining schtick is.

“Don’t get me wrong, I love going to fine dining restaurants – I’m a chef, I love to eat that kind of food,” said Chef Zach. “The problem is that I don’t always want to sit in a formal setting and have to whisper to my wife all night.”

DARK CHOCOLATE, maple, soy, caviar. I’m not sure how chocolate works with caviar, but it does. Photo – Greg Nagel

The menu is broken down into shareable small plates and large dinner items. Since Darkroom is considered a wine bar,  the wine list features small-production artisanal wines and a few local beers from Everywhere Beer Co. and Radiant in nearby Orange County. “We’re basically trying to do with the wine what we’re trying to do with the food,” said Chef Drew.  “We want to feature incredibly talented artisanal winemakers and brewers who are just as committed to their work as we are to making great food,” he continued.

No.5 sbagliato, negroni insorti, prosecco. Photo by Greg Nagel

“Music is an incredibly important part of my life,” said Scherer.  “I wanted to have a large collection of vinyl and to have incredibly cool music playing.  We’ve got a terrific sound system, with two turntables and will have a live DJ on weekends.” On my visit, the playlist swayed from Run the Jewels to crunchy metal to the Stones, and everything in between.

photo by Greg Nagel

“We’re really lucky to live in one of the most abundantly diverse states.  Our farmer’s markets have any produce you could ask for from a season, and that is truly special. Being a Californian chef is being able to celebrate those things, but understanding when they are best. It is our job to turn those jewels of bounty into something truly memorable,” Scherer says

Darkroom opens September 12th. Sort of by IKEA/Observatory. // wearedarkroom.com

I’m looking for a new home for my boozy-bites articles, if your publication is looking for writers or photographers, please reach out.

https://www.exploretock.com/darkroom/event/501471/chrysalis

What Dad Wants: Puesto’s New Canned Beer (and Tacos)

Posted on by

Puesto Clara Canned Beer Six-Packs Half-Off on Father’s Day

photo – Puesto

Just in time for Father’s Day, Puesto Mexican Artisan Kitchen & Bar has introduced its first canned beer, Puesto Clara, now available for retail purchase at all locations. On Father’s Day, Sunday, June 16, Puesto will offer six-packs of the SoCal-brewed beer for half off to celebrate Dad’s big day (only $6.50, while supplies last).

As its first canned beer offering, Puesto Clara is a traditional Mexican lager – well-balanced with a crisp, cracker-like malt flavor, subtle sweetness, and clean finish. It adds depth to lighter dishes, while serving as a perfect contrast to bold spices, making it the ideal companion beverage for all Mexican cuisine – and most importantly, for Puesto’s trophy tacos.

The new canned Puesto Clara, which is also available on draught and featured in the restaurants’ micheladas, is brewed at the Puesto Cervecería in Mission Valley, San Diego by veteran Brewmaster Doug Hasker.

Puesto Clara Canned Beer
4.6% ABV, 19 IBU
Ingredients: pale malted barley, pilsner malt, flaked corn, German Hallertau magnum hops
Tasting Notes: a traditional, well-balanced bright golden lager beer with a crispy flavor from malted barley; hints of corn; medium bitterness from noble German hops; and clean aftertaste.

Puesto Clara canned beer is available at all Puesto’s locations. For more information, visit www.eatpuesto.com.

photo – Greg Nagel

PUESTO WEEKLY SPECIALS
THE ULTIMATE TACO TUESDAY
Puesto highlights the “taco” in “Taco Tuesday” with half off all tacos for dine-in service from 3 p.m. to close every Tuesday. Among the things that make Puesto’s tacos so craveable are handmade, non-GMO, organic blue corn stone-ground tortillas; Wayne Farms chicken and other sustainable meats; Baja and local line caught seafood; and local produce and scratch salsas. Guests are encouraged to mix and match from a selection of nearly a dozen unique tacos, including Filet Mignon, Chicken al Pastor, Carnitas, and Shrimp Tamarindo; as well as vegetarian options, such as Verduras and Mushroom.

THE HAPPIEST HAPPY HOUR
Puesto offers a weekday Happy Hour from 3 p.m. to 5 p.m. every Monday through Friday with killer dine-in specials, including $10 Puesto Perfect margaritas; $9 wines by the glass; and half off all Snacks & Shares. Guests can enjoy Puesto draft beers for $6 during Happy Hour. All brewed at the Puesto Cervecería in Mission Valley, San Diego, the beer selections include a rotating Puseto IPA, Mexican Lager, Mexican Amber, and Mexican Negra Lager, which was awarded a silver medal at the Great American Beer Festival. Pro tip: on Tuesdays, guests can stack these specials with Taco Tuesday!

ABOUT PUESTO
Born in Mexico City and built in Southern California, Puesto provides a contemporary and approachable take on authentic Mexican cuisine. Sourcing its ingredients from in and around the Southern California area, Puesto has reached national acclaims for its Mexico City-style tacos made with house-made blue corn tortillas, crispy melted cheese and scratch salsas. Since opening its first location in La Jolla in 2012, Puesto has become a dining institution throughout California.