2011 Year in Review: My Top Restaurants

Here we go, my favorite restaurants of 2011!

3. Red Table in Huntington Beach is one of my favorite new restaurants! They have amazing comfort food and beers and wines to go along with it. The ambiance is fantastic! I've already been here twice so that tells you how much I love this place!
http://www.sasakitime.com/2011/09/red-table.html
http://www.sasakitime.com/2011/09/review-of-red-table-during-oc-wine-week.html

2. AnQi in Costa Mesa is my number two pick!My first taste of molecular gastronomy and I am a fan! I want to go back and try their 8 or 10 course meal!
http://www.sasakitime.com/2011/09/review-of-anqi-gourmet-bistro-during-oc.html

1. My number one pick for 2011 is Il Garage! Everything about this palce blew me away! From the high level of service, to the freshness of the food to the fact that I can walk in the garden that grew some of the produce used in my meal while drinking a glass of wine, it is just a wonderful experience! I cannot wait to go back! I want to go here for my birthday!
http://www.sasakitime.com/2011/07/review-of-il-garage.html

2011 Year In Review: My Top Asian Restaurants!

Here are my top Asian Restaurants that I have been to this past year:

3. I love Korean BBQ and my new favorite place to go is Cham Soot Gol. It doesn't get much better than all you can eat plus you cook at your table and hand scooped ice cream at the end of anytime during your meal! They have two locations, one in Garden Grove and one in Buena Park. The Buena Park location has later hours and stays open really late or early on Friday and Saturdays!
http://www.sasakitime.com/2011/09/review-of-cham-soot-gol-korean-bbq.html

2. A Korean pizza and chicken place, that's right a Korean pizza and chicken place is my second favorite Asian place this year! Pizza and Chicken Love Letter has amazing sweet potato pizza and just as amazing fried chicken make this place a winner!
http://www.sasakitime.com/2011/08/pizza-chicken-love-letter.html

1. My favorite Asian place this year hands down is AnQi!Amazing molecular gastronomy food here! If you are looking for unique food and don't mind paying for it, this is the place for you! I am hoping to be able to make reservations next year for one of their special molecular gastronomy dinners!
http://www.sasakitime.com/2011/09/review-of-anqi-gourmet-bistro-during-oc.html

OC Beer Week 10/2/11 - 10/8/11: AnQi menu

Check out the menu for AnQi during OC Beer Week!

AnQi

Beer Week Menu $50

1st Course
Crispy Lobster
toasted garlic, white truffle
paired with
Hue, Vietnamese Imperial Lager

2nd Course
Pork Belly “Bo Ssam”
grilled prawns, hama hama oyster, red jalapeno, napa cabbage, ssamjang
paired with
Kirin Ichiban, Dry Japanese Lager

3rd Course
Steamed Black Mussels
shallots, thai chili, cilantro, kaffir lime leaf & coconut broth
paired with
Delirium Tremnes, Belgian Strong Lager

4th Course
Duck Fat Fried Chicken
chinese black bean, pickled garden vegetables, mustard greens, nuoc maam, quinzoi
paired with
Anderson Valley, Boont, Amber Ale 

Review of AnQi Gourmet Bistro during OC Wine Week

This was my most anticipated outing during OC Wine Week! I couldn't wait to go! I went with my friend Rachelle and we have had really great luck picking some exceptional restaurants! AnQi offered a four course dinner each paired with a different wine or sake. The items we enjoyed were from their molecular gastronomy menu and made for a truly unique culinary experience.

The first course was a lobster summer roll that comes from their molecular gastronomy menu. It was a beautifully light and delicious tasting blend of compressed mango, vietnamese herbs, elderflower gelee and rose vapor. It came paired with Hou Hou Shu, a sparkling pink sake. I have found a new favorite sake. This was light and sweet and bubbly and paired perfectly with the lobster summer roll. From this first course, Rachelle and I knew we were in for a culinary treat!

The second course was ahi tuna tacos. The ahi tuna was mixed just the same way as a spicy tuna roll with avocado silk, asian pear, yuzu-kosho and black tobiko. The taco shell was a reconstructed wonton shell. The flavors here once again played perfectly with one another. The asian pear provided a nice crispness along with the taco shell. This was paired with a '09 P2, Schloss Wallhausen, Reisling, Nahe. The Reisling was dry and went well with the ahi tuna.

The next course was the filet mignon confit.Truly this was the highlight of the meal for me. The filet was perfectly cooked to a lovely medium and was almost as soft as butter. The flavor of the meat and the earthly flavor of the shitake mushroom on top went expertly with the savory cabbage. The wasabi tater tots were gnocchi and deep fried and just delicious.  Once again it was expertly paired with a '06 Chateau Reignac, Bordeaux Superieur. The heavy red wine was the perfect compliment to the filet.

We also ordered their famous garlic noodles on the side. The best part of this dish is in it's simplicity. The intense garlic flavor and the wonderful noodles are just perfect to enjoy by themselves. I could eat these all day.

The last course was dessert and it was a chocolate twist. It's a chocolate ganache and is well balanced with sweet corn pudding, smoked chili salt and thai basil ice cream that sits on top of a powdered version of itself. It was paired with an Alcyone Uruguyan Tannat. This soon-to-not-be-shipped to the United States port was perfectly sweet and you could taste the oak barrel that it sat in perfecting itself. A perfect drink with the dessert.

An amazing meal and the first one I have ever had in the molecular gastronomy world. Rachelle and I will be back.

I also want to thank our incredible waiter Michael for his expertise with the menu and the wines we were having. He was able to thoroughly explain every dish and wine to help us "rookies". Also, I want to thank assistant general manager Matt for stopping by and talking with us and taking us through the Molecular Mondays. We greatly appreciate it and hope to bring a group of 8 or more back to experience that tasting menu!

Click below to check out the website:
http://www.anqibistro.com/

South Coast Plaza
3333 S Bristol St
Costa Mesa, CA 92626

(714) 557-5679

Hours:

Mon-Thu, Sun 11:30 am - 10 pm

Fri-Sat 11:30 am - 11 pm

OC Wine Week 9/25-10/1

The first ever OC wine Week begins on September 25th and lasts until October 1st! This is a wonderful opportunity to experience some great menus matched with incredible wines!

I am planning to go to:
AnQi
Ra Sushi
Red Table Restaurant

Please let me know if you are interested in going with me to any of these great restaurants!

To see the complete list of restaurants click the link below:
OC Wine Week

OC Wine Week 9/25-10/1: AnQi menu

One of the places I will be going to during OC Wine Week.

AnQi By Crustacean
3333 Bristol Street
Costa Mesa, CA 92626
714.557.5679
Website | Map

Wine Week Menu Price $55

Wine Week Menu $55

1st Course
Lobster Summer Roll
compressed mango, vietnamese herbs, elderflower gelee, rose vapor
paired with
Maremoto, Hous Hous Shu, Sake

2nd Course
Ahi Tuna Taco
avocado silk, asian pear, yuzu-kosho and black tobiko
paired with
Schloss Wallhausen, P2 Riesling, Nahe, 2009

3rd Course
Filet Mignon Confit
burnt carrot, shitake mushroom demi glaze, savoy cabbage, wasabi ‘tater tots’
paired with
Chateau Reignac, Bordeaux Superieur, 2005

4th Course
Chocolate Twist
sweet corn pudding, smoked chili salt, thai basil ice cream
paired with
Alcyone, Uruguyan Tannat, NV