Tastefully ED

House of Shabu Shabu

Fri, 5 Oct 2007 09:10:52 -0700

The House Of Shabu Shabu is located near Irvine Community College on Walnut Ave. and Jeffery Rd. Its a small place hidden in a small community mall between the nail salon and the cell phone and cell phone accessory stores. One of my friends was compelled to try it out so I went along, not knowing exactly what to expect, except that I would have to “cook” my own meal. This was at first against my better judgment (going) because another friend, who enjoys the culinary arts, suggested that it was overrated because he wanted to enjoy his meal and not have to cook it, but all the same I went with high expectations.
At first glance, when entering the room, you imagine yourself in a sushi bar, high bar tables filling the room with soft bar stools to give you enough reach. There are a few regular tables to accommodate for children or those not accustomed to the bar scene. The waitresses bump the radio, which I enjoyed, giving it a street feel and casual place to eat.
On your table, at a reachable distance, sits the electric stove, where I would be cooking my delicious dinner. Next to it sits jars containing minced garlic, onions, chili-powder, soy sauce, and green onions, used to enhance the sauces (depending on your preferences) brought fourth by the waitress. The sauces were a peanut-soy sauce and a citrus-soy sauce. When they where first brought out the flavor was light but thanks to the ingredients set at the table I was able to bring some life into the meek bowls.
The menu was brought out and I was at first very confused, mainly because I didn't know how to order or what the picture meant. The owner saw our puzzled faces and immediately explained it to us. All you order is the type of meat you want (the quality, kobe or prime and the quantity) and the pictures of the vegetables are included with every meal, so I went with the kobe, being the big spender that I am, and it was as expensive as I thought.
The vegetables came out , cabbage, mushrooms, broccoli, carrots, and onions, raw and ready to be cooked, except for some of the udon noodles that were already pre-cooked. Then came thinly sliced meat, placed in a neat pattern around a colorful plate, kobe beef. Immediately after that the “inert-active” meal began, cooking my beef and vegetables, ready in seconds, mixing them with the sauces (if you want any flavor at all) and enjoying a large Sapporo beer.
The service was incredible and everything came out almost in a blink of an eye, but the meal fell shot with flavors and I would have enjoyed it if they would have cooked my meal for me, maybe if I was in Jr. high and I had no idea what flavor was and all I wanted to do was to play chef, it would have been fun, but the meal left me hungry and with an expensive bill to pay, not to mention I almost got my clothes stained a couple of times, but my super reflexes took care of that problem.

Cheesecake Factory

Fri, 28 Sep 2007 09:47:51 -0700

My sister’s birthday fatefully drove me to my new dinning experience. Walking towards the Cheesecake Factor was impressive, having high grandiose doors, held with towering pillars and a spectacle of hanging decorations found in Roman, Moroccan, and other compilations of architecture. Unfortunately for us, having known what time and date we were going, the establishment held no reservations and was first come first serve.
The wait was not to long and after about thirty minutes we were seated. The restaurant was composed of a bar area and then the regular restaurant, having both booth, and open half-booth-half-chair seating. Inside was as decorated as the outside, seeming almost like the the Venetian casino in Las Vegas, paintings lavished the ceilings and pillars decorated the structure. The kitchen was open to the publics eye, only separated by a wall of glass, keeping the noise inside, but entertaining the curious customers. Although there was little kitchen noise the restaurant boomed with conversations and claps for the occasional birthday (we sustained from ordering such a request). It was a family restaurant where it was ok to take crying kids or take your noisy friends and family.
The waitress was courteous and prompt to take our order, although the bread, as my brother pointed out, took two minutes too long, having to be out two minutes after we were seated. The menu was bountiful and had an of assortment of entrees, including hamburgers, salads, pastas, steaks, and seafood, all with different sauces, styles, and dressings, and in reasonable prices. It had something to satisfy any craving, but the menu seemed to be more a catalog, having vibrant pictures of stores located in the Brea Mall, selling diamond rings, shoes and panties bedsides just food.
I was in the mod for some pasta, seeing they had a chicken fetuccini sun-dried tomato, covered with a parmesan alfredo sauce, plate, I was obliged to order it. I stuck with just water to drink since I was the designated driver :(, but they offered full bar services and had a customary collection of wines. The waiter came out with big beer mugs with water and I found it a bit silly, not knowing if that was their prominent glass.
Before we knew it our dishes were ready and brought to our table each by one individual server, placed carefully adjacent to each one of us. My fetuccini pasta was elegantly decorated, colorful pasta swirled around my plate with sun-dried tomatoes tossed on and chicken weaved in, finished of with a bright green basil leaf leaping out with the complimentary colors.
I spun the pasta around my fork with the help of my spoon and took a my first bite, immediately adding some chicken and tomatoes. The entree’s flavors were there but they seemed purposely dulled. I was able the catch the sour taste of the tomato and the sharp tang of the parmesan but they immediately washed away with a gulp of water. For moderate eater who’s pallets are not to used to strong potent flavors the dish was great, but I was left a bit short. The plate was well served and left little room for desert (I am a petite eater).
I was unfortunately unable to taste the cheese cake since my party was in a rush, having to work early in the morning and me being a slow eater, so I left without their famous pastry. I left home satisfied and although my ears where still buzzing I couldn’t help but feel I participated in the musical atmosphere of Cheesecake Factory.

Taco Rosa

Thu, 13 Sep 2007 19:25:15 -0700

I was gladly and almost surprisingly accompanied by my older brother George, heading towards Taco Rosa located in the Market Place in Irvine, where we walked into a restaurant disassociated from its name. Walking into the restaurant felt like walking into a bombay store, dark oak pillars and chairs supported by heavy iron bars. We were quickly seated (mainly because my brother new the manager) and properly attended. The Menu was very limiting and nothing caught my eye. My brother and I ordered a side of guacamole with chips, and although the design was new, a cone filled with chips and two small, very small, cups of guacamole, it was not worth ordering. It was more like a avocado paste, missing tomatoes, onions, cilantro, and lemon. For my main entrée I convinced myself in getting the blackened chicken, having little seasoning, nice color, poor presentation, and moisture cooked from its flesh. It was flopped recklessly on top of my salad, which contained romaine lettuce stems and seemed to be wilting. The vinegar ginger dressing complimented the chicken well and gave it a fighting chance, but sadly fell short. Lastly came the dessert tray, containing an assortment of freshly made churros , flan, made with cream cheese, and a couple of chocolate covered strawberries, with extra warm chocolate on the side, which was a well needed welcome after the less than memorable meal. But the best item that I tried in the menu was their sangria, wine punch drink, that was not too fruity, helping hid the alcohol, making it go down smoothly. I decided that I would not take a date to eat there, or go eat at my own accord, but instead head to the bar, where the low lit and exotic environment made a comfortable nook to drink and chat.

Pallet On The Loose

Thu, 13 Sep 2007 19:04:16 -0700

Growing up as, and still in the process, a young cook, I have decided that it is the ability to control my pallet and train it in its proficiency to distinguish flavors, spices, and textures, that I will for now on review restaurants, cafes, and everywhere I go to eat. Adding to the review on flavors and smells will be a small critique in the business itself, composing of its location, service, and accommodations.