Side Door

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The Side Door traditional pub theme and entrance on the side of Five Crowns

            

             A gastro pub known for its bold bar food and extensive beer menu, the Side Door transports patrons to an authentic English pub. Side Door

            

Photo by Matt Barg
The Wedge Salad with bleu cheese and bacon

              The Side Door offers artery clogging pub favorites like Stilton bleu cheese potato chips with crispy prosciutto and beef fat French fries. The staple at the Side Door is the prime rib sandwich with au jus and horseradish. The pub is literally the side door to Five Crowns, which is a restaurant infamous for prime rib. The Side Door is on located on East Pacific Coast Highway in Corona Del Mar.

            

             The highlight of the meal was the crispy rock shrimp with horseradish aioli, tomato foam and micro celery. “I am really surprised how good the shrimp is with the horseradish. I love horseradish, but I never thought to put the two together," Ruth Barg expressed her love for the combination of flavors.

            

Photo by Matt Barg
Crispy Rock Shrimp with the beloved horseradish aioli and unfoamy tomato foam

             There is a charcuterie and cheese station located in the center of the pub. The chef working the station slices all the charcuterie to order. They offer cheese and meats from all over the United States and Europe. The stand outs were Iberico ham and a sheep's milk cheese from France, Ossau-Iraty.

Photo by Matt Barg
Charcuterie and cheese plate with Iberico ham, Ossau-Iraty and Little Darling Cheeses

Photo by Matt Barg
Beet Salad with strawberries, hazelnuts and leek ash is a refreshing spring salad

The Bazaar Ambiance

Photo by thebazaar.com
Bar Centro

           The adjective eclectic does not even begin to describe the quirky, modern ambiance of The Bazaar in the SLS Hotel, Beverly Hills.

            There are two separate dining rooms, Rojo and Blanca. Obviously, one is decorated with a red theme, the other white. Each dining room has its own elaborate décor that offers a unique and wondrous atmosphere. The different dining rooms reflect the restaurant’s creativity as well as the two sections of the menu, modern tapas and traditional tapas.

Photo by thebazaar.com
Rojo dining room's captivating red theme

          

Photo by thebazaar.com
The elegant Blanca dining room

 After finishing the savory courses, The Bazaar’s servers walk diners over to the Patisserie. The Patisserie is the dessert dining room. “It feels like we’re in Alice in Wonderland,” Lauren Cudney proclaimed with a wide-eyed expression. The room has a fairytale feel with long, glass tables and vintage armchairs.

Photo by thebazaar.com
The eclectic Patisserie room for dessert service

            Every wall in The Bazaar has a different décor, from women in bathing suits from the 1950s to bizarre paintings and artwork. There is not one part of the ambiance in the restaurant that is duplicated. Every piece of décor is different providing a magical bazaar ambiance.

Photo by Matt Barg
The bizarre artwork even has a phallic theme 

The Bazaar

Photo by Matt Barg
Philly Cheeseteak with crispy and hollow air bread filled with melted cheddar and thinly sliced Waygu beef

The Bazaar is a culinary Mecca that focuses on traditional tapas with a modern, creative interpretation of their dishes. Bazaar Dinner Menu

Chef Jose Andres uses classic flavor profiles for his dishes, but prides himself on precise execution and creative cooking techniques, like molecular gastronomy. Molecular gastronomy is a type of cooking that alters the chemical and physical make up of food. The Bazaar is in the SLS Hotel in Beverly Hills.

           

“This is seriously the best thing I have even eaten. I want to order 20 more and never leave here,” Lauren Cudney said after she took the first bite of the Philly cheesesteak. This cheesesteak does not resemble anything that is traditionally served in Philadelphia, composed of air bread filled with melted aged-cheddar topped with shaved Wagyu beef that has been Sous Vide to perfect medium-rare.

Photo by Matt Barg
Jamon Iberico and an egg fried in truffle butter takes breakfast to a new level

            The chef recommended the Jamon Iberico and farm fried egg in truffle butter, basically Spanish ham and eggs. The thinly cut Jamon Iberico was a crispy complement to the runny fried egg drenched in truffle butter. “This is like breakfast on steroids,” Cudney proclaimed with an ear-to-ear smile on her face.

Photo by Matt Barg
Bunuelos, cod fritters served with honey aioli

Playground

Playground is a seasonal restaurant that changes their menu daily focusing on ingredients that are in peak season. Playground sources their meat from sustainable and humane farms ensuring high-quality. Located in the Artist Village of Santa Ana, this restaurant is always full with diners that are passionate about food and craft beers, many of them working in the restaurant industry. Playground draws the late-night industry crowd , open until 2 a.m. Thursday through Saturday.

            

Karobuta Pork B.LT. Steam Bun with shaved cabbage
Photo by Matt Barg

The restaurant focuses on small plates that are meant to share at the table. An example of the quality meat that is used is the Kurobuta pork B.L.T. Kurobuta is the holy grail of pork, similar to Kobe when pertaining to beef.

            

The octopus salad with baby potatoes, avocado mousse and red pepper puree is a refreshing movement towards spring.

The surprisingly delicious octopus salad
Photo by Matt Barg

 

The chef at Playground puts on a daily ramen dish in his quest for perfection of the dish. “I love ramen and eat it weekly,” Mina Sacramento said. “You can’t go wrong with pork belly on anything. The ramen was flavored strongly with shoyu. Shoyu is a dark, rich flavored soy sauce. 

Shoyu ramen with seared pork belly, thinly sliced pork tenderloin and  a hard boiled egg
Photo by Matt Barg