Where’s a Pool O’Ranch, some Oil, a Jacuzzi, a little Salt or a good Salad — It’s time for a tan.
It’s Loaded Chili Cheese Wedges from Jack in the Box and they’re pretty good with Jalapenos, but I could do without the sliced Onions concealed throughout. I’d have it again, which is more than I can say about the last addition to our OC Chili Cheese Fries Comparison post.
It’s toasted Sourdough Bread and sliced Avocado drizzled with Olive Oil and spattered with several evenly distributed dots of Sriracha Hot Chili Sauce with Salt & Pepper. This snack, lunch, dinner and/or breakfast was originally prepared to fill the What to Make with Avocados post and to best use all the California Avocado Commission Avocados received, but I’m now having this tasty combination (almost) every day. It’s simple to prepare, yet so very good.
On the way home from Sequoia National Park, we stopped at this Honor System Fruit Stand on the side of the road — I can’t recall exactly where it was, but we thought it was great.
We weighed out a lb. of Peaches, Plums & Nectarines, inserted money and went on our way.
We heart the longest day of the year, then we eat it — Time for refreshing foods and fun.
It’s easy to eat all above, especially Blueberries and Pineapple — Stay hydrated my friends.
Pretty in Purple Deviled Eggs — Any Deviled Egg recipe will do. It’s the addition of Beet Juice that makes them pretty in purple. Once boiled the Eggs were peeled, and then soaked in Beet Juice in the fridge for a day, way longer than necessary to give them a striking color.
It only takes minutes to give the Eggs color — Less time in Beet Juice yields more of a contrast between the purple and white (a purple ring), and more time in makes ’em mostly purple.
The Beet Juice imparts a sweet, earthy flavor into the Eggs adding a tasty dimension.
Pie Society is inconspicuously set within the back of Pitfire Artisan Pizza in Costa Mesa.
When I first read… Experience the Speakeasy Sanctuary from Tedium — I thought, what?
It’s Pie Society, a separate, connected, somewhat secret Bar, open Tues. – Sun., from 5p.m. to “Close” whenever that may be — Enter through Pitfire Artisan Pizza, if you can find how.
There’s also a back entrance to this speakeasy-type Bar — I love the idea. It makes it cool.
And you can tell from its look, menu, drinks and related peeps — It is cool!
The Bar is framed with parts of the old Marie Callender’s Pie oven that once occupied the spot.
Pie Society has its own Signature Menu, with mostly different food than Pitfire Artisan Pizza.
Prior to its opening last week, media got to experience the reminiscence of Pie Society.
Signature Menu items are pictured throughout and ‘loosely described’ herein from top down.
Loosely, yes, since the Pie Society House Drinks and Iconic Selections positively detonate!
I tried a few and the El Primo with Sombra Mezcal, Home-made Lime Cordial, shaken with a Lime Wheel was a favorite. I fell for Mezcal at Pie Society — Good thing I walked there.
Cheers to El Primo (above), the Pool Side (below) and the Hemingway Daiquiri — Ask for ’em.
I can’t name all pictured Pizzas, but Pie Society offers a few from Pitfire and a few unique to it.
It’s very dark inside which is part of the fun, but it makes it tough for photos.
Food media events bring out the best to capture ALL best.
Drinks Stars — I love the house-made (almost) everything… Juices, Syrups, Cordials, etc.
When there, sliding doors sometimes open up to a Pizza oven and additional seating (below).
The view back into the Pie Society Bar area (below).
See the exit sign in the Pitfire Artisan Pizza restaurant (below)? It’s a way in to Pie Society.
Pizzas are exceptional on both sides of the building, at Pie Society and Pitfire Artisan Pizza.
We tried a Trio of Bread & Butter Pickles with Sriracha and Dill, Pastrami Peanuts with Smoked Sea Salt, and Smoked, Marinated Olives, and Superba Fried Chicken, Tater Tots with Chorizo Fondue, Crispy Dim Sum Shrimp, Cheeseburger Hot Pockets, Kimchi Deviled Eggs and Sweet & Sour Crispy Pork Belly. The Chorizo Fondue and Pork Belly stood out as superstars to me.
I felt big love and blow its cover. Another provides more information here.
Happy Father’s Day to all great Dads in Heaven and on earth — Life is sweet because of y’all.
We enjoyed stiff Cadillac Margaritas, Pizza and more at Black Knight Gastro Lounge (new and improved) at The Triangle — It once was on 17th Street as The Little Knight, a cool dive bar.
It has a more polished, clean look and a larger outdoor patio, something I usually hope for in a place. Pizza is available inside and at times via the pass-through window adjacent to it.
The Cheese Platter was generous in size and unique with spicy, sweet and colorful Cheeses.
Our Salad (forgot which one) was good to share too — Check their website menu when it’s up.
Upstairs view from The Triangle at Broadway and Newport Boulevard.
And the Wild Goose Tavern has landed at The Little Knight — It too looks spiffier.
We look forward to trying it, especially the Grilled Romaine and Truffle Herb Fries.
What a surprise — A Park Avenue Dinner for my birthday. I’ve wanted to go there for so long.
I’ve finally arrived! I knew they had a garden, but WOW on the PAG — Park Avenue Garden.
Cheers to this exceptional restaurant and to my hunny for ziz-zagging the streets to get us there on the sly. Where are we going? Park Avenue — It’s the best birthday dinner surprise!
We started with Squash Blossoms filled with Goat Cheese and PAG Dried Oregano.
Park Avenue seems to transcend decades — Its exterior is reminiscent of the 60’s or 70’s.
It then travels through the food classics by way of modern, beautiful, sustainable gardens.
It’s bigger than expected, she said — There’s a whole world going on inside Park Avenue.
Our stuffed Squash Blossoms came from the PAG — A most impressive garden.
Our night photography doesn’t do it justice — We hope to see all during the day sometime.
It’s a romantic place with much to offer, including Il Garage, to be reported about next time.
For Entrees we chose the Slow Cooked Pork Shank (top) and a Ling Cod Special (above).
All was outstanding with a Happy Birthday Sundae — I wish… To eat here again soon.
Chef/Managing Partner, David Slay walked throughout making sure all was better than good.
We want to discover more.
Tickets are on sale now — Since it’s at the Newport Dunes, we plan to kayak there.
Happy Birthday fellow June Birthday family and friends — This is your shared birthday card.
Burrissimo Fresh Italian — One try got me hooked on the Pasta Bowl with Salmon.
It’s in Costa Mesa and I’ve already been back for seconds of the same.
Burrissimo makes me think of an Italian Chipotle.
It’s similar in that YOU choose the Entree… a Burrissimo, Pasta Bowl or Chopped Salad Bowl.
And then choose a Grill Item… Chicken, Crispy Chicken, Meatballs, Steak or Salmon.
Choose a Sauce — Pomodoro, Diavolo and/or Alfredo.
The final step is to Top-It-Off with a combination of whatever YOU like best.
I’m now hooked on the Peppadew Peppers — They’re perfectly sweet and hot.
It has a good size interior and an outdoor side patio and/or it’s well set up to-go.
The Salmon Pasta Bowl decorated with my faves is too good — I may never try anything else.
What is a Burrissimo?
It’s Angel Hair Pasta, a grill item, fresh Vegetables & Sauce wrapped in Italian Flatbread.
It’s different and actually quite tasty — Pictured is the Meatballs & More Burrissimo.
My first Pasta Bowl (above) doctored to my satisfaction, awaiting the Garlic & Lemon Salmon. I ended up liking this place a lot more than I thought, and one Pasta Bowl can be two meals.
EXTRA EXTRA: Friday, June 7th is National Donut Day. To celebrate, Burrissimo in Costa Mesa is offering a Free Zeppole Italian Donut with any purchase that day.
June is National Candy Month and boy do I like Candy. It’s fitting to now discover the finest Rock Candy artisans in the world — They’re at Sticky making traditional hand-made yummy (they describe) and will customize the Candy to look however and say whatever you want. It’s the coolest. Check out Sticky’s well-designed website for easy options and a quote. Each Candy piece is a little work of art. I’m happy to discover ’em and plan to design one sometime.
Orange County Food Examiner
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