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

Posted on October 14, 2024 by Gregory Nagel

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

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.

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.