Best Place to Drink a Beer, Eat a Sandwich and Watch a Sunset | Dory Deli – Newport Beach

Posted on January 25, 2015 by Gregory Nagel

A wise man once said, a deli isn’t something one is willing to drive out of their way for in Orange County, much less wait in line. A workman’s lunch should be close, easily accessible, affordable, predictable and tasty. That wise man was me…until a recent visit to a deli afoot the Newport Beach pier, Dory Deli.

With the sunset backdrop to a thousand selfies, a rare winters wind blew me towards this potential sandwich hot spot. Their bright cobalt lit sign juxtaposed over horizontal wooden planks and a weathervane pointing toward the waves draws me in. Friendly faces smile and welcome me into their warm brick interior filled with family photos and knick knacks.

Expecting ‘Newport Beach’ beer selections, seeing familiar Sierra Nevada Pale Ale, Ballast Point Sculpin and Pizza Port Brewing The Chronic, I exhale a sigh of relief scanning their case. Eight taps sit behind the counter with various lagers and local craft beer, some of which is brewed a few miles away.

Food-wise, Dory Deli doesn’t just have personality, it has full-fledged multiple personality disorder. I can’t think of anywhere else in the world where an old Jewish mother, a vegan surfer, a south-Philadelphian and a picky kid can sit down over a proper sangwich, a knish and perhaps a fun craft soda for the kid.

For the post-surf breakfast or pre-yoga sesh, a ‘Yoga Pants’ burrito (Egg whites, peppadew peppers, arugula, Parmesan cheese) would easily square off next to Keen coffee/espresso piped through their rare Slayer machine. For dinner, a Figgy Burger (Fig preserves, goat cheese crème, caramelized onions, brioche bun) would go great with Barley Forge’s The Patsy (rye coconut stout). My pick for meatless Monday would be their buffalo cauliflower (Buffalo Mary) with smoked potato salad paired with an Alesmith Nut Brown Ale. There’s so many combinations that pique my interest, Dory did what I didn’t think was possible. She got in my head. She will make my choice of beach to visit that much easier.

Nine months of the year, parking isn’t an issue with plenty of metered parking right out front. After 6 P.M, the meters are free and there was tons of parking. They’re located at the foot of Newport Beach’s pier at 2108 3/4 Oceanfront Dr. Newport Beach and open from 6 A.M til Midnight. opens 1/26/2015 at 6am.

Super proud dad moment #452: My eight year old daughter got invited to Dory Deli’s media preview. Here is her review! We will be back to review the kids menu soon.

Dory Deli

Gallery: Bagby Beer Co. – Oceanside CA

Posted on January 16, 2015 by Gregory Nagel

Placed perfectly between Orange County and San Diego, Bagby Beer Company opened it’s doors 2014. Expecting a small brewpub, I was shocked to see they converted a car dealership to an expansive maze of bars, indoor/outdoor seating and open air indoor halls. A short walk from the train station and the beach, Bagby Beer Company makes a great stop for a South OC crawl around San Clemente, lunch on the way down to San Diego, or a late night stop on the way back up.

The beer? I sampled twelve house beers with a wide spectrum of west coast, Belgian and British styles. All beers presented were unique with varying yeast, body, color and bitterness profiles. One common thread was a high ester profile across the beers. Guest taps are also available with many great choices.

The food? Moderately priced, fresh and something for everyone, including the foodiest of foodies.

Hot ‘Buzz on Buzz’ Action – Portola Coffee Invades Iron Press Tap Takeover

Posted on December 11, 2014 by Gregory Nagel

6:42 PM on a Tuesday, The Iron Press, OC Mix, Costa Mesa, California, USA, Earth, Milky Way, dot on the back of a ladybug in an alternate universe.

Much how a car runs on oil, The Iron Press runs on beer. Each tap handle a piston, each waffle sandwich an airbag punching you in the face and each beer the gasoline that pumps through our sparkplugged-veins. Tonight, we’re getting lubricated with high-octane turbo caffeinated beers; all Portola Coffee Lab infusions from (mostly) local breweries.

After a flight, I find myself clutching the bar tightly with one hand and curiously tapping the drum solo to Rush’s Tom Sawyer with the other. Curious, because DJ LexaKhan’s turntable is spinning Depeche Mode’s “Just Can’t Get it Up.” “Can I get a Heyay! Can I get a Ho-oh!” he requests waving his hand in the air. The highly java-based beer buzz yields an immediate response from the tightly packed P-shaped restaurant; some found it proper to wave their shaky beers around in the air (like they just don’t care).

Portola lives and breathes just a few steps from The Iron Press in the OC Mix. Jeff Duggan, the owner/roaster is at this event; smiling, intense and looking like Rick Moranis in ‘Honey I Shrunk the Kids’. “What’s your favorite so far?” he asks, sliding his glasses up his nose fastidiously. “Smog City’s Fluffy Fuzz Buzz,” I reply, noting the Kongo beans blending well with the base beer. He nods, knowingly, “Hmmm, yes”.

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Sitting in the blind spot.

The beer menu at this event is ripe with seventeen varieties, laid out with ABV’s ranging 3.8% to 13.8%. As I was expecting all stouts, I’m astonished with the variety of styles. Graetzer, Flemish Red, Cream Ale, Stout, Amber, Tripel and Porter are here presenting the range of choices that work with Portola’s beans to varying success. Some beers are production versions, such as Noble’s Naughty Sauce and the Bruery’s Mash & Grind. Others are one-offs for the event.

After sipping Epic’s Big Bad Baptist with a shot of espresso tossed in at serving, I take my light jacket off and lean back. Sweat forming on my brow, this beer is a real leg-crosser. I’m somehow channeling my inner-Italian Spiderman, sipping my beer like a freshly-fired macchiato…pinkie out and making subtle slurping noises.

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My faves: Torrance’s Smog City and Monkish

The fruitiest beer of the bunch, Monkish’s Caffè della Vita melded dark fruit coffee notes, nutty pistachio, vanilla and Belgian yeast esthers behind a very well hidden 9.8% ABV. What’s with these Torrance guys killing it? Topping things off, I even got a shoulder massage from Monkish’s Brian White, claiming “you look tense.” You bet your ass I look tense. The Iron Press is tense with uppers and downers fighting for your soul like a tug-o-war. If terrorists were to attack the OC Mix, safe to say the people inside this restaurant would fucking roll their non-caffeinated sober asses like a pissed off beehive.

The Iron Press roped off the patio creating an outdoor space for Beer Savage swag and casks from Cismontane and Coronado Brewing. Blue Bridge Coffee Stout, one of my favorite easy to get $5/22oz coffee stouts. Sadly, it lacks any tickling of carbonation. Cismontane’s Roja I used to be a fan of, however this version has a funky acetobacter type sourness and hints of mildewy wood on the finish.

Overall, I consider Portola Coffee Labs to be among the brewing community and this evening proves it. Great beers, DJ Lex is always a pro, and the Iron Press continues to be the best place to grab a beer in Costa Mesa.

Meet up at Meatup BBQ

Posted on November 24, 2014 by Gregory Nagel

Food Truck Stars Bring Brick and Mortar BBQ Beer Bar to Placentia – By Jante Ziarra

When you step into Meat Up BBQ, the scent of smokehouse barbecue fills the air, you’re greeted with 25 beers on tap, and you think to yourself, this is exactly where I want to be. Look a little closer at the tap handles and you’ll find your heart racing at the anticipation you face wanting to get a pint glass to your mouth as some liquid goodness rolls down your throat. That, my friends, is Meat Up BBQ.

As a transplant living in Orange County for the past two and a half years, I quickly learned that I’ve lived in the best place in the world for food trucks and craft beer, Orange County.

Meat-tasrophe – Chili Verdi Fries

Some of my favorite food trucks were discovered at breweries– The Viking Truck at The Bruery and GarlicScapes, at Bootleggers. These trucks have been serving Orange County before I ever got here and I suppose I’ve lived here long enough to see my two favorite food trucks get together and birth the perfect child of barbecue and beer– Meat Up BBQ. Yes, the masterminds behind my two favorite food trucks have joined forces to create all that is holy and gain control over what beers they serve with their food.

Food trucks have been popping up left and right and have taken their success to opening up a brick and mortar restaurant, complete with the same food you’d find on the truck. While noshing off a truck at a brewery is still great, Meat Up reverses the equation by picking beers to pair with a solid menu.

respect the beard at Meatup

Meat Up BBQ takes what we know and love here in California and adds it to some southern style barbecue to create what they call “West Coast barbecue.” They have chili verde fries that include pulled pork, featured a chicken sandwich that had pickled vegetables just as a bahn mi would, and even cornbread made with oranges that the owner, Luis, was kind enough to let me try.

Now for that tap list. I must say, that’s what drew me in more than the food when I saw they had my favorite beer, Anderson Valley’s The Kimmie, The Yink, and the Holy Gose on tap! Once I got there, Knee Deep Brewing’s Simtra and High Water Brewing’s Campfire Stout distracted me from getting the Gose. These were beers I haven’t tried and have not come across.

The next time I went, news of a collab from Knee Deep and Kern River lured me in. Some might argue that it’s better than Pliny the Elder, but I’d have to try them side-by-side to prove that argument.

The 25 beers on tap are always rotating, so don’t get comfortable! Luis is working on getting beers from Colorado, Oregon, and Washington next and doesn’t want to limit himself to local beers. He’s seeking brews from “whoever makes great beer!”

Check out Meat Up BBQ at the 57 Freeway/Yorba Linda Blvd near Cal State Fullerton.

OCBeerBlog is very excited to have our first blog contributor, Jante Ziarra. She’s a native Hawaiian, world traveller, journalism major, gastonerd and most importantly, a beer geek. Her stories are simple windows to the world paired with dreamy photography.

2014 Predictions Coming True – High End Eateries Finally Add Craft Beer

Posted on September 3, 2014 by Gregory Nagel

Nostradamus

New years day 2014, I sat with my laptop open pondering predictions for the year. Will this be the year of session IPA? Will Jennifer Lawrence and Kate Upton’s iCloud get hacked showing the world their nude bodies? I came up empty and searched the internet for “Nostradamus beer”. I was shocked to see this bold prediction in one of his secret books.

In the year of 2014, as the Blue Moon fades,

restaurants will have good beer where good food is made.

I’m pretty sure what the Nostradamus is trying to predict high-end eateries will finally get a decent beer list. By years end, a restaurant with an A+ chef and A+ wine list will no longer be in F- beer territory.

I recently got a taste of this bold prediction in Irvine of all places at a posh place near John Wayne Airport called Bistango. Modern art fills their walls at every angle, twinkle-lights wrap the patio palm trees and relaxing jazz sets the mood. Among many happy-hour bound professionals, the thing I was most interested in was a proper beverage to accompany my food. Without taps, I thought the choices would be the usual macro lager or super-sweet Wit beer. When opening the drink menu, I was pretty shocked to see a lengthy beer list.

The menu seems to be very well thought out. Although missing are some stellar Orange County made beers, the list seems to have been formed by researching beer review websites. Going down the selections, all the beers featured are 90+ on beer advocate. IPA’s, Double IPA’s, Belgian beers, Wheat beers, Stouts and even wild/fruit beers round out the fifty or so beers included. All are priced appropriately.

I asked my server what beer I should get with the daily special, a seafood Paella, he hesitated and said, “Porter.” Wise man! Bistango’s Paella was full of sweet clams, perfectly steamed mussels, plump scallops, snappy shrimp on top of a spicy bed of rice drowning in deliciousness. Deschutes Black Butte Porter would get the nod for the pairing as the rich roastyness of the beer calmed the heat and enhanced the delicate flavor of the seafood. Their bar/happy hour menu is tapas heavy, making a beer and bite an excellent choice pre-flight or perhaps to miss a bit of traffic. The rest of the menu is very well rounded if you’re in the mood for big bites.

One gripe: getting a frosty glass is not how one should roll with craft beer; ask your server for a room temp glass as many of the flavors and aromas of beer don’t open up until 54 degrees for some styles. I can only hope that the “frosty mug of ice cold beer” stigma will die with Nostradamus’ 2015 prediction.

Got a great $$$ or $$$$ restaurant that now serves craft beer? Give me a shoutout below or on twitter at @OCBeerBlog. Cheers!

Images credit Bistango Website.

My Beerish Golden Foodie Picks for Week Two (Electric Boogaloo)

Posted on August 10, 2014 by Gregory Nagel

Week two nominations are upon us (cough, cough…YOU). Your fingers actually have to go to the website and type these things in. Last week I was pretty impressed that four of my beerish nominations made it in. Is craft beer winning or are these places just that good? You be the judge! GO HERE TO VOTE YOU GUYS

ITALIAN – Pizzeria Ortica, Costa Mesa. My vote for last week’s best pizza lives on! Read my beer dinner post over at Food Enthusiast Mag to find out why I pick them for Italian as well! Carolinas has a beer list of 286 beers as well, but the food at Ortica is that much better.
Mediterranean – Olive Tree, Anaheim. This is probably the only restaurant on the planet I’ll recommend that doesn’t have beer. It’s so good I went for my birthday last year. Seriously. Is middle eastern Mediterranean? Dave Lieberman said “abtholutely” and I believe him. The Sunday leg-o-lamb is my jam. If you venture down to SD, check out California Kebab and Brewpub!
Wine List – Judging by the beer tap handles at Sea Legs Wine Bar, I’m giving them the nod for having a varied array of boutique wines covering the spectrum. The beer list is local and the food is ridiculously good. Read about my St. Patrick’s day tap takeover with them and Noble Ale Works here!
French – Does beer exist to the French? The Globe in Garden Grove is close enough I guess. A torrent of Belgian beer on tap and their new chef is from France…close enough? The Belgian Nachos are silly, but addictive.
Steak – The Summit House, Fullerton. I was surprised to see a nice menu of local Bruery beers to back up my cowslab. Nice view of Fullerton and the occasional oxygen tank.
Sushi – Sushi Noguchi in Yorba Linda is the real deal. Ask Hiro or Jun for local craft beer every time you go and maybe they’ll add some sooner than later. Until then, a pitcher of Kirin’s (brewed in the US) beer will make do.
Tacos – Although Taco Asylum technically has the best beer list of any taco joint, I have to recommend Soho Taco Truck, especially when they’re parked in front of a local brewery! The shrimp taco is bursting with sweet, snappy shrimp and an array of salsas to balance things out.
Happy Hour – TAPS Fish House & Brewery, Brea. Hands down the best happy hour menu ever and award-winning beers to back it up. Although Victor Novak recently left, I still vouch for the beer until I hear otherwise.

GO HERE TO VOTE YOU GUYS

My (Beerish) Golden Foodie Award Picks (Week 1)

Posted on August 4, 2014 by Gregory Nagel

A place is only as good as its beer list right? Show your favorite beer-friendly eatery some love at this year’s Golden Foodie Awards! Here’s my picks for week one! Vote here!

Best Mexican Food – Anepalco’s Cafe, Orange. Anepalco’s French-prepared Mexican cuisine is as tasty as it is beautiful to look at. Paired with local beer on tap? Total win. (C’mon Taco Maria, go local. Nobody should have Shipyard IPA in SoCal. Do you get your masa from Maine too?)
Best Vegetarian Food – Avanti Cafe, Costa Mesa. Last year I went vegan for three months. Avanti’s food tastes like actual food, not a science experiment meat clone. Housed walking distance from Hi-Time Wine Cellar, you can guarantee their four taps rotate with quality product. Runner ups: Seabirds Kitchen, Tender Greens, Healthy Junk (and Junk Bar). Their beer is vegan too, which is why Bison and Uinta are on tap.
Pizza – uh, Pizza Port in San Clemente is the obvious choice, but places like Pizzeria Ortica in Costa Mesa, Rances and Pitfire Pizza are taking beer seriously. I’d give the nod to Ortica because the chef’s homebrew saison is better than mine. His pies are legit as well! Out of the Park Pizza is a local favorite of beer geeks with one of the best tap lists in the county. Nod to Fuoco in Fullerton for making a serious delicious pie and good beer options.
Beer – Now, this is sort of like picking the OCBeerBlog best beer bar in Orange County, which is true. This place must have taps that are rare, fresh and served at proper temp in clean/proper glassware. The beer menu must be meticulously planned (not 80% IPA’s, for instance). The servers must be smiley and knowledgeable about beer without being snobbish like a 1995 Tower Records employee. The servers should know the menu and what’s on tap and be willing to offer up pairing suggestions. Prices must be in line with other places (no $8 pale ales, for instance). For me it’s a tossup between Beachwood BBQ in Seal Beach or The Playground DTSA. Not only is their beer list well planned, the food is also killer!
American Cuisine – See #4. Add in Chapter One: The Modern Local if you like Ketchup.
Burger – This is tough as I’m very particular with my burgers. I like them no bigger than my fist so I can easily fit a beer and some fries in my belly without exploding. Haven Gastropub’s Lamb Burger is one I always go back to. Nods to Fireside Tavern’s burger/beer Thursday where the chef recreates fast food burger masterpieces.
Best Cocktail – 320 Main in Seal Beach makes the only beer cocktail I’ve ever liked, so nods go to them. The Detroiter has notes of bit-o-honey balanced with the hoppy bite of beer. Joe over at The Playground also shakes and stirs nicely.
Best Food Talk Radio Show? I only listen to podcasts and I hear Four Brewers is great. Beer is food right?

Get over there and vote before the week is up!

Forging a Brewhouse: Barley Forge in Costa Mesa

Posted on July 25, 2014 by Gregory Nagel

Update! Opening 10/25 at 11:30 A.M.

If you were to look at beer like a simple math equation, it looks a little like this: People + Brewery = Beer. With the millions of combinations of each, it’s no wonder we have a zillion flavor profiles, bottle art and brewer vision. Barley Forge Brewing Co in Costa Mesa is no different. With just around a ~~month~~ few days left to open, here’s some insight of what to expect when the math is complete.

People – Greg Nylen (owner) and ~~Dave Hulls~~ Kevin Buckley (brewer). Greg is an older guy with a full head of grey hair looking mildly like a young John Lithgow. He speaks sharply from his years as an attorney as his day job. Even today, his court-ready suit lays neatly across a couch in the back office, ready for retirement. He started homebrewing in law school around 24 years ago after visiting Portland. He joined the Maltose Falcons homebrew club, got great feedback as well as went through their beer judge class to hone his palate craft. After doing well at competitions, he thought, “Maybe I can do this.”

Dave Hulls helped build the brewery, then headed back to fill the brewboots of Victor Novak back at TAPS Fish House & Brewery. Greg and team hired Kevin Buckley, a journeyman brewer that manned the mash paddle at places like Alpine Beer Co, BackStreet Brewing and Latitude 33 (among others back east in Iowa). I look forward to trying his beers here in Orange County.

View from the brewhouse. Orange room is the kitchen, left is the entry way, tasting room, bottling line and offices. On the right is cold storage, kegging and employee area.

Brewery – Situated in a small industrial area behind the Lab/Camp area off of Bristol and Baker sits the brewhouse. My first impression? Gorgeous. What sets Barley Forge apart from other start-ups is they will have a kitchen that will serve cheese/charcuterie and sandwiches. A BBQ smoker will also happen at some point. “Costa Mesa doesn’t like food trucks so we’re going our own route,” says Greg. The tasting room is bold and put together with an industrial-antique feel. Old Brunswick bowling alley seats, thick repurposed wood tables and tap handles that resemble a metal forging hammer will round out the brewery vibe.

Seven fermenters ready for beer.

As Costa Mesa is craft beer black hole, the location couldn’t be better. Seemingly 200 possible accounts are within walking distance, or at least driving distance with their huge military vehicle that will be used for deliveries, beer festivals and parades. “A tap handle will be installed sooner than later on the back,” says Greg.

Building a brewery is dusty. This panel still has the DET sticker from it’s previous home in Michigan.

Beer: They haven’t produced beer yet, but 12oz heritage bottles will soon be rolling off their line filled with a Belgian Dark Strong, Dortmunder Export, DIPA, Wit and a beer with dark Agave syrup. The brewhouse is configured for decoction mash to really dial in euro-styles Dave is familiar with brewing at Gordon Biersch and TAPS.

DON PERFECTO
Belgian-Style Witbier with Horchata-Style Spices
5.1% ABV
Like the ideal husband, Don Perfecto (“Mr. Right”) will always be faithful, bring you flowers “just because,” put the toilet seat down without being asked, and bring home the bacon on bended knee. What more could you ask for? This tall, handsome beer is a Belgian-style witbier brewed with a twist that’ll treat you right — malted wheat, two-row malted barley, Mexican cinnamon, vanilla, and a bit of lactose, evoking the refreshing flavor of horchata. Whether out on the town, or enjoying a quiet evening at home, Don Perfecto and you are a perfect match.

EL RUDO
Amber Ale with Agave Extract
5.7% ABV
The famed heroic luchadores of Mexico face off in the wrestling arena with villains, classified as “Los Rudos” or “Tough Guys.” These bruisers skirt the edges of fair play, challenging the heroes to prevail with honor even when the odds are against them. Brewed in homage to these rebels of the ring, El Rudo is bold and assertive — a smoky amber ale brewed with agave extract and West Coast hops that is sure to rescue you from the clutches of those bland, flavorless, play-by-the-rules lagers on a hot summer day.

THE BLACK DAHLIA
Belgian-Style Dark Ale
11% ABV
Like a great film noir classic set in post-war Los Angeles, this deep, dark beer takes some time to unravel and fully appreciate, its secrets revealing themselves as the flavor plays out on your palate. By the time you’ve finished a glass of this Belgian-style dark ale (preferably in a goblet you have allowed to warm up to you, like a Hollywood ingénue), you will discover the truths its candi sugar, complex malt bill, and exotic European hops and yeast uncover. The Black Dahlia is an enigma you’ll want to ponder again and again.

THE ORANGE CURTAIN
India Pale Ale
6.2% ABV
Our neighbor Angelenos joke about going behind “The Orange Curtain” when they cross the county line — like some Cold War-era spy sneaking into the Soviet Union. We get it. It’s different here in Orange County. But we invite you to cross that line and try what we have to offer, like this India Pale Ale. Dry and crisp, with some Maris Otter malt for a bit of sweetness and a mix of West Coast hops. We trust you will enjoy this great tasting beer and find that it’s not so scary down here behind The Orange Curtain after all.

ONE LOUDER
Double India Pale Ale
8.3% ABV
Shining a spotlight on hop flavor instead of hop bitterness, One Louder is the perfect brew for any rockstar hophead bold enough to enjoy life at full volume. One Louder is a Double India Pale Ale brewed with a head-banging blend of of Simcoe, Centennial, Chinook, Warrior, and Amarillo hops. But don’t fear – all that explosive hop insanity is steadied and balanced by a malty backbeat of Maris Otter and US 2-Row malt. Rock out with one of America’s loudest beers!

GRANDPA TRACTOR
Dortmunder-Style Export Lager
5% ABV
A true Dortmunder-style export lager, brewed with noble hops and European pilsen malt. Enjoy this beer on a hot day or with spicy food … a refreshing German- inspired alternative to West Coast hop-forward beers.

The beer labels feature illustrations inspired by the familiar Mexican card game Lotería. The five ales will be available immediately on the brewery’s opening; the lager will be available a few weeks after opening.

More pics/info coming soon! Visit their website here!

Belgian Proper | The Globe Belgian Gastropub

Posted on May 21, 2014 by Gregory Nagel

photo Jessica Rice #beerandbaking

In Orange County, where Belgian-style beers are brewed local and served fresh, sometimes it’s important to sample the real thing from the motherland. If you don’t have a passport and a plane ticket handy, historic Main Street Garden Grove makes a quick getaway to northwestern Europe as quick as drive to old ‘small world’ Disneyland.

Historic Main Street Garden Grove is a quick drive from Disneyland Resort – photo Jessica Rice #beerandbaking

Not only does owner/purveyor Michael Pauwels insist on serving only imported Belgian beer, your pinkie will rigidly extend from a beer artfully and scientifically poured in proper glassware. Belgian beer is somewhat like Cinderella, fitting ever so perfectly in her glass slipper. A Saison Dupont served in a mason jar? Hideous. An Urthel Hop-it in an American shaker pint glass? Disgusting. With eighteen taps (Stella as the only ‘crap’ tap) and numerous bottles, I found it easy to find a beer I haven’t tried, much less heard of, outside of Europe.

The kitchen has recently undergone a renovation, complete with new staff and an updated menu. New executive chef Chrisophe Jardillier paints broad strokes across the Globe, with dishes inspired from his mother back in France, contrasted with hearty pub favorites. As is when I travel abroad, a charcuterie platter with a beer is a perfect start to a meal after a day exploring the countryside.

The menu is not only seasonal, but regional flare is introduced monthly, making a visit to The Globe an exciting adventure. One appetizer that steals the show is Belgian Nachos. Somewhat of a hybrid between perfectly done Belgian frites, Irish Nachos and a Canadian Poutine, I could not stop myself from grabbing ‘just one more bite’. The base fries/frites make a perfect base to absorb and carry the stretchy cheese and little morsels of goodness.

The Globe’s hearty huntsman-like dishes also make my comfort-food bone quiver: Steak au Poivre is something I can see craving on a regular basis. Intensely tender beef topped tastefully with a green pepper sauce had me draining the keg of Saison Dupont with a perfect beer pairing. With all entrees less than $20, a solid Belgian beer is an easily affordable side-kick. If you like funky gorgonzola cheese, definitely check out the Steak Frites and pair it with a Lindemans Gueuze. The fries at the Globe are not to be missed.

Take the Chimay goblet challenge, get your portrait on the ceiling! The Globe is great for large parties. photo Jessica Rice #beerandbaking

Overall The Globe Belgian Gastropub is offers a trip to European cuisine with perfectly poured Belgian beer without leaving Orange County. As the food is locally sourced, it would be interesting to see how a locally brewed Belgian-style beer would fare. As Garden Grove is a veritable craft beer wasteland, it could be a potential bonus for local to sample some locally made beer. Tattered Prince Saison from Bottle Logic Brewing or a Tradewinds Tripel from The Bruery would be a fine start to join the myriad of fine trappist monk-made beers on hand.

With the updated kitchen, it’s nice to see the Globe dismiss “Euro-slow” dining. Chef Chrisophe and wait staff had our table filled with goodness in no time.

The Globe Belgian Gastropub is located at 12926 Main Street, Garden Grove 92840

Owner Michael Pauwels raises a glass!

All photos Jessica Rice – Beer and Baking, follow her excellent beer adventures on Facebook.

The rest of the photoset is available here! Cheers!

Pub Night at the Clay Oven

Posted on April 30, 2014 by Gregory Nagel

Duck Samosas/Uinta Hop Nosh IPA

I can’t say that I’ve ever seen an IPA at any Indian restaurant until tonight. The name aside, a nice fresh India Pale Ale works wonders with the cuisine; opening one’s palate, complimenting the creamy spiced food, and accentuating the heat. Vice versa, the food elevates the style by drawing some tropical-piney notes from the hops and some of the sweetness of the malt.

Behind the creaking door at Irvine’s Clay Oven Indian Cuisine, beer is winning. One of my predictions of 2014 was that local craft beer would soon start appearing in high end restaurants to compliment their line up of chef driven menus. Tonight? IPA’s, Belgian, German and local beers are being poured next to a custom menu.

Beer Chick and Allagash’s Hallie Beaune gets involved with a beer description

The Clay Oven is hosting ‘Pub Night’, which consists of small plate Bombay-style street food paired with five beer distributor reps pouring their best. I snap a few shots and dig into my first bite: duck samosas (above) topped with a fruity/earthy tamarind mole. Uinta’s Hop Nosh IPA gets the nod to wash down the mellow cumin flecked bite, stoking the tamarind sauce’s sweetness.

Chef Geeta Bansal

For over 25 years, Chef Geeta, Husband Praveen (and son Tarun) have been running around the matchbox-sized restaurant with warm smiles, keeping guests happy. I get the sense they love what they do and it shows through with not only the longevity of the eatery, but in the high quality of the food.

Being familiar with the beer offerings, I’m more excited to adventure into the heart of Tandoori cooking. Some menu items unfamiliar, yet approachable. Ordering the ‘Airbags’ dish, for example…I can’t say I’ve ever seen one much less eaten it. “Try it with the sour beer and pour it inside before you bite” says Chef Geeta. I feel like a kid again, scooping in the spiced veggie puree into a pinkie-punched hole, then pouring in some Petrus Aged Red into the thin crispy sack of deliciousness. “I can see why it’s called an airbag” I say as the flavors punch me in the face, saving me from certain hunger death.

Filling the Airbag with sour beer

Other wild dishes like Tandoor roasted bone marrow have us drooling for more. Intense garlic and fatty marrow melts like butter. Beers like Piraat Pale Ale and Allagash Tripel do their best to clean up the rich bite and have me licking the bone clean.I can’t say I’ve ever eaten goat, but it ended being my favorite of the night. Chucky bites sitting on a yogurt salad topped puffy pita? So perfectly foreign yet familiar, tasting somewhat like a beefy lamb, moderately spiced and delicious.

My heart and cheeks warm from the afterglow of the Clay Oven, I can’t help but dream about coming back. The Clay Oven is near Irvine Valley College on Jeffrey/Irvine Center Drive.