Father's Day Dining in OC: Something Besides Golf and Ties

Categories: Holidays

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Chef Yvon Goetz of The Winery

Mothers may carry us for nine months, but Fathers are parents, too. So we're taking a moment to check in on a few dining options this weekend. Let's pretend dad doesn't want to grill for once, but have someone cook for him. It's also less clean up in the kitchen. Reservations are always recommended.

  • Pizzeria Ortica (Costa Mesa) - Chef Justin Miller is picking up an American Kunekune pig from Old Reminisce Farms in Mira Loma for hungry dads, and will create nine dishes from this little piggy. Noteworthy options include fennel sausage stuffed trotters and local cherries, white ragu pappardelle with fennel pollen and a sliced whole roasted ham with braised cabbage and grilled nectarines.

  • The Winery (Tustin) - Dinner service begins at 4 p.m., with live jazz starting at 6:30 p.m. For those hungry dads, expect to see prime rib, venison, lobster and kangaroo emerging from the Goetz kitchen. While you're there, remember to check out their wine list.


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  • Bistro Bleu (Anaheim) - Former OTL subject David Kesler is offering the choice of brunch ($25) or dinner ($36.95) on Sunday. His classic French cuisine in the heart of Anaheim is a change of pace from the usual tourist traps. Get fancy in the daytime with options like duck liver pate, slow-roasted sirloin of beef and hot Belgium chocolate souffle. Or wait until 5 p.m., and go for an upgrade with escargots, leg of lamb and prime rib.


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Alfred Prasad of Tamarind of London

  • Tamarind of London (Newport Beach) - The magic number is three for dinner, as Michelin Star-honored chef Alfred Prasad not only offers a prix fixe, but a $20 gift card to use on a future visit. Beef kababs, tiger prawns and molten chocolate pudding are just some of the options. And don't forget the garlic naan.


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photo courtesy of Gourmet Gregory Moro

  • Neiuport 17 (Tustin) - Yes, our OTL chef of the week has big plans for the weekend. In addition to their champagne Sunday brunch and Sunday night fried chicken special, Chef Moro's got a special beer pairing menu ($65) being offered Thursday through Sunday. Busy much, Greg?

    His first course is described in detail in part two of this week's interview. He pairs that with a Hoegarden white ale. Second round involves grilled rib eye, twice baked potato and charred asparagus. Moro pours a Ballast Point Sculpin IPA for this course. Guests finish with a "dry ice" bacon maple ice cream (a photo of the dessert-making process is pictured), plus a smooth Guinness stout. Awww, yeah.


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Maro's signature sangria

  • Maro Wood Grill (Laguna Beach) - For a prix fixe brunch, Executive Chef Debra Sims will serve one up on Sunday for $45 per person. The three-course meal starts with a choice of grass fed beef chili, organic chicken wings or artichoke and spinach dip. Then you move on to heartier fare like steak and eggs, grilled lobster tail with truffle mac and cheese or a house-made veggie burger. Wrap it up with a classic chocolate cake or banana split. Complimentary refills of coffee, tea, sangria or their house Bloody Maro seal the deal. Wonder if Chef Sims would be interested in a chef interview?

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2 comments
Randy Lewis
Randy Lewis

Kangaroo!? Or Dry Ice Maple Bacon Ice Cream!?

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