Report (and Photos) From Last Night's Dos Lime Pop-Up
|Meg Strouse/OC Weekly|
|Crispy-skin salmon with orange couscous, watermelon, mango and tomatillo sauce.|
We've never understood what led Jason Quinn and Hop Phan to open food trucks, other than lower startup costs, but whatever the motivation was, we're glad they did. When people drive from Los Angeles to Orange County to eat at the Lime Truck and Dos Chinos, it's obvious they've got something special going on.
Then came the inevitable announcements of brick-and-mortar restaurants. Phan is opening is in L.A. (hmph!) and Quinn is opening Playground on la Cuatro in downtown Santa Ana next month. Both came together last night at the Shark Club--not, frankly, a venue where we ever expected to have fine dining--to serve 200 dinners with cocktail pairings.
Phan started the dinner with huge communal bowls of shrimp ceviche with mixed minced bell peppers, pineapple, and Meyer lemon nuoc cham were set on each table. We spooned some onto our plates and ate them with shards of banh trang me (fried rice crackers studded with black sesame seeds). The shrimp were halved lengthwise and had been cooked just right, so that they were soft but cooked through before being marinated; the dressing was a natural fit, though the pineapple was superfluous given the sweetness of nuoc cham.
The first cocktail by genius mixologist Gabrielle Mosa Dion of Charlie Palmer was called San-gri-la, made of rose, grapefruit, elderflower liqueur, Maurin Quina (an old French apéritif) and Hottenroth, a floral, light Berliner Weisse beer from the Bruery. Flowery, slightly bitter, and slightly yeasty; it slipped down suspiciously easily.
|Meg Strouse / OC Weekly|
The banh mi was paired with my favorite cocktail of the night, a Shogun Assassin: Nolet gin, cucumber water, yuzu, and kaffir lime simple syrup. Cucumber and lime are a great and traditional combination with gin, and they go especially well with a less juniper-y gin like Nolet; this is a drink that, if you're not new to gin, slips down shockingly easily. It wouldn't be hard to stand up after a few of these and discover that gravity has asserted its ugly will.
|Meg Strouse / OC Weekly|
The oxtail was paired with a 4th Chamber, with 10 Cane rum, coconut water, lime, cardamom and orange bitters. I love all these ingredients, and the choice of cardamom was inspired, but I think perhaps light coconut milk would have blended better; the heavy coconut water precipitated out of the drink very quickly, so I got a mouthful of flavored rum and then a mouthful of coconut water. Good for hangovers that way, though.