Darkroom Exposes the Negative Space in OC Dining

Posted on September 7, 2024 by Gregory Nagel

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.

: DARKROOM

: CHEF DREW, SCOTTY

: CHOCOLATE DESSERT

: LOCAL PLUOT DESSERT

: EVERYWHERE

: TROUTSKI

: STEALING CRAWFORDS SHOT

: NO.1

: ROASTED CABBAGE

: SALAD

: CHEF ZACH HOSTING

: CHEFSPLAINING

: SOWHATSOWHAT

: WHATCHAWANT

: CHEFNANIGANS

: DREW AND ZACK BROSKIS

: LIGHT BLOCKER

: SPAG

: SPARKLING

: VIN AND VIN GET IT

: SPINS

: GO HERE OKAY

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

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.

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.

Provisions Marketplace is OPEN – Blogger Doesn’t Hang Himself

Posted on May 24, 2013 by Gregory Nagel

This post originally appeared on the website West Coaster, a new Southern California beer magazine.

Never fully healed from The Bruery Provisions closing this past January, I had all but given up hope of a worthy suitor taking over the quaint spot in historic Old Towne Orange. Still stuck somewhere in the seven stages of grief, losing one’s favorite local craft beer and cheese shop is a tough wound to heal.

Then, a miracle happened. “Provisions Market” read the sign out front. I dropped to one knee and held a nearby bench to collect myself. I re-read the sign in disbelief, “It’s here!” I yelled at a confused old couple nearby. To celebrate, I scored some coconut gelato from a nearby cafe and went home to cut the rope hanging in my garage. The Haven Collective is here to save us!

What makes Provisions Market unique is the space. It’s one part bottle shop, one part tasting room and one part chef-driven food shop. Provisions is basically an artisanal 7-11. The best part about Haven moving in is their track record of providing high quality food and 100% craft beer at all of their locations in LA and OC. Partners Wil Dee (beverage manager), Ace Patel and Chef Greg Daniels look to add to the community by offering draft beer, bottles, cheese, charcuterie, snacks and sandwiches – all within a relaxed communal vibe. They also partnered with Portola Coffee Labs, which will open its second location within the market.

Bruery Provisions’ soul still haunts the new Provision Market, but in a friendly ghost sort of way. Thirty taps are locked and loaded, shined bright and ready for war. “We have room for ten more” says Wil Dee like he’s calling in an air strike over the lively tasting room. The space is freshly furnished with new seating in the shop area. Bottles sit off to the sides like shy wallflowers waiting for a dance. I tip a pint of Trumer Pils, inhale deep and take in the evening, reminiscing about all the memories and friendships forged in this room over the years. TV’s are now a thing, although hung inconspicuously (volume off) allowing people to keep the conversation going without digging for a phone to check the latest scores. “The idea is, we will turn up the volume for huge events like the SuperBowl or other big games” says Wil.

The first guests arrive at the first Family & Friends soft opening.

Beverage Mgr. Wil Dee preps for the Family & Friends soft opening

The Haven Collective got its start in 2009, a short five minute walk from the new Provisions Market. When creating Haven Gastropub four years ago, Chef Daniels stressed, “We just wanted to make a pub, then realized the potential of the space.” Before Haven settled on the Gastropub spot, Chef Greg confesses “we were originally in a bidding war with Patrick Rue for the equipment (from the previous tennant Frogs Breath Cheese Shop), had we known it was him, we would have bowed out.”

Burrata, Olio Nuovo EVOO, Saba vinegar and edible flowers. Prettiest thing I’ve ever eaten.

Now capping off both sides of the historic Orange circle, the area is once again a Socal craft beer destination. Several craft beer friendly restaurants dot the old-town historic tree-lined street surrounded by a dozen antique malls and other fun shops. “The beer scene in Orange was bleak before we moved in. I would sit outside smoking a cigarette while we were building Haven and wonder if people would come.” says Greg. The area is now ripe for a proper beer crawl.

The cozy patio at night.

The Haven Collective now owns four all-craft beer locations in OC and LA; The original location of Haven Gastropub in Orange (12 taps, bottles, cocktails and wine), Haven Gastropub +Brewery in Pasadena (40 taps + brewpub and bar), Taco Asylum in Costa Mesa (4 taps + craft cans and aguas frescas) and the latest Provisions Market (30 taps and bottle shop).

From the press release: Orange, CA (June 2013) – After much anticipation, haven collective’s new bottle shop and specialty market, Provisions Market, will open its doors in Old Towne Orange at 10 a.m. on Wednesday, June 5th (143 N. Glassell Street, Orange). Sidecar Doughnuts has partnered with Provisions to have their signature doughnuts sold on site, and the first two dozen customers on Opening Day will receive a complimentary doughnut!

This post was originally posted on West Coaster Socal!