Nibbles of Tidbits, a Food Blog

I originally set out to find a good Pineapple Upside Down Cupcake recipe, when I came across Paula Deen’s Pineapple Upside Down Biscuits — Since the preparation couldn’t be easier and they seemed fun to make, I opted to try the Biscuits (Package of 10) before making the Cupcakes.  I used fresh chopped Pineapple and halved, pitted Cherries instead of canned and jarred fruit.

The complete recipe is linked here, but you basically just — Add a combination of crushed Pineapple, softened Butter, Brown Sugar and halved Cherries to (10) greased Muffin/Cupcake cups, and then top each with a Biscuit and Pineapple Juice and bake at 400° for about 12 minutes, or until golden brown.

Pineapple, Butter & Brown Sugar in Muffin/Cupcake cups.

Cherry added to the center.

Pineapple Juice added over the top of each Biscuit before cooking.

Let cool for 2 minutes, then invert over a plate or tray.

These Pineapple Upside Down Biscuits are best served warm and go fast.  If any leftovers, reheat ’em in the microwave for about 30 seconds.  They’re a good fix for a quick and easy Pineapple Upside treat.

So many Chips, so little time — Well, we actually have the time, but can only eat so many Chips.  We thought it would be fun to sample a cross-section of the vast Chip selection offered at Cost Plus World Market.  Although they have much more than you see here, we ultimately decided to try (7) Bags of Chips and (4) Salsas for our Chip Invasion Taste-Off.

Seven of us gathered for the festivities to determine our favorites — To learn more about the Chips, hover your cursor over the pictured plates below to match ’em up with the Chip Bags above.  It’s always good to see what’s in a bag before you buy it.

The variety we selected appears to be a good representation of Chip types and brands.  Some are produced especially for Cost Plus World Market, and others you’ve seen there and at other popular markets (i.e., Kettle Chips).

The same applies to our Salsa selection — The (2) on the left below are specially made for Cost Plus World Market and the other (2) can be purchased there and elsewhere.  And the Salsa verdict is… All were good and enjoyed for their comparative uniqueness.  In other words, the pictured Salsas would be a terrific combination for a party.  One was spicy (Chipotle), one was mild (Roasted Tomato), one was cheesy (Chili Con Queso) and one was chunky (Corn, Black Bean & Red Pepper).  All were picked as a favorite by one or another, with the most votes cast for the Frontera Chipotle and Cost Plus World Market Chili Con Queso.

With respect to the Chips, the verdict was all over the board.  The favorites were the Gaytan Baked Cheese Puff, Sweet & Spicy Tortilla Chips with Flaxseed and the Death Valley Chipotle Chips.  We really don’t think the Spinach & Artichoke Chips taste like Spinach and Artichoke, but they’re a good dipping Chip for any Salsa.  The favored combo seemed to be the Veggie Tortilla Chips (due to their neutral flavor) dipped in the Chipotle Salsa.  It’s all good.

Note: Nibbles of Tidbits loves Cost Plus World Market — Check back to learn about our future Candy Taste-Off, our picnic inspired by Cost Plus products and more.  We have a lot of great ideas, because they have so much cool stuff!

Chips and Tableside Guacamole Fresco at Tequila Jack’s Beach House Cantina in Shoreline Village, Long Beach (the LBC) — After skating from the Belmont Plaza Olympic Pool (near Belmont Veteran’s Memorial Pier) on the beach path to Shoreline Village, we relaxed with drinks, appetizers and Tacos at TJ’s.

We’ve skated, biked and walked the beach path in Long Beach hundreds of times before — It’s a particularly good path for skaters, since it’s extra wide and smooth compared to other local beach paths.  It’s generally less crowded and offers great views too.

Wanting more, we limited ourselves to one Hand Shaken Cadillac Margarita each, since we were already contemplating a ride on the Passport as an easier trip back to our starting point (haha), but we skated back — And no SUI or SWI for us!  Pictured is the Grilled Vegetable Taco and not pictured is the rest of the day, since the camera battery died after a long night.  We need a back-up for all the action.

It was a good day for a patio lunch — Tequila Jack’s always seems willing to accommodate.

We finally got into Rao’s!  Obviously not Rao’s original Harlem location, since the wait is two years to never to get in, and California is a bit too far for a New York dinner reservation.  However, during our recent trip to Las Vegas we had lunch at Rao’s Caesars Palace.  We already booked dinner reservations elsewhere, but knew we had to make time and room for Rao’s Meatballs too.

We have Rao’s Cookbook and consider their Meatballs to be one of our favorite recipes.  We’ve made them on a few occasions, thus had to try the actual Meatballs at the restaurant.  They were equally amazing as expected and we are so happy to have the recipe.

The pictured dining room is a replica of Rao’s original location with handfuls of tables.  Fortunately Rao’s Caesars Palace built two identical dining rooms to offer more people the Rao’s experience, since most of us will never know the magic of Rao’s Harlem.

Rao’s outdoor patio is just steps away from Caesars Palace’s happening swimming pools, where we polished off our stiff Cadillac Margaritas.  We also had the pleasure of meeting Bubbles (pictured below), a special Host at Rao’s.  We first saw him sitting at the end of the bar and knew he was a kool kat.  For some reason we b-lined to him wanting to know his story, and was somehow transported to New York during our interesting conversation.  We initially didn’t know he was/is with Rao’s and now we’re excited to send our signed, framed photo (as instructed) to be hung amongst all the remarkable, nostalgic photos decorating their walls.  We’re honored and delighted to be a part of it.  Thanks Rao’s and Bubbles. 🙂

* The unrelated frog painting was approved as an entry into the OC Fair’s Fine Arts Category and was painted by my talented Niece Bailee of Kids in the Kitchen.  The frog’s eyes match the colors in the Rao’s photograph and both were on the table — Plus it looks cool and we always want to promote the fabulous Fair, as seen by Chef Lexi’s entry here.

Have you been to A Restaurant in Newport Beach?  It occupies The Arches original location.  We’re sorry to report that we don’t care for the name “A Restaurant” at all, but happily the menu, atmosphere and Happy Hour prices make up for it.  The bar lighting is irresistible too, especially during Happy Hour which starts earlier than most in town (3:00 – 7:00pm).  During that time ALL sophisticated appetizers and drinks are half off.  If trying to save, it’s the best time to treat yourself to A Restaurant food, since it’s a little on the pricey side.

Posted from top to bottom — We tried the Steak Tartar, which is rarely seen on menus these days.  We were excited by its offering, given that it’s been years since we had it.  And we shared the Chicken Liver Terrine.  We liked the creamy Pate, but unfortunately didn’t care for the Tartar, which was chopped too chunky and had too much Worcestershire mixed in.

We loved the Burger with Caramelized Onions, Blue Cheese, Bacon and Arugula that comes with French Fries, and the Flatbread with 3 Cheeses and Bacon is quite rich, but good tasting too.  It’s best to share these appetizers amongst as many as possible.

A Restaurant has A Market next door, which sells freshly baked goods, Wines, Cheeses, Sandwiches, Salads, pre-packaged gourmet foods and merchandise and more.  We couldn’t stop staring at the amazing Cinnamon Rolls.  Both A+ locations are worth frequenting.  Our recommendation is A Market for breakfast and A Restaurant for Happy Hour.

Direct to A Restaurant — They have one of the cutest websites we’ve seen.

I stopped in to visit a friend staying at The Balboa Bay Club & Resort — She decided to treat herself for a couple days while having work done on her house.  And for a couple hours I pretended to be on vacation too, even though it’s pretty much down the street in Newport Beach.  Pictured above is the entrance to The First Cabin.  We haven’t yet dined there, but admire its beautiful entry.

This visit we had appetizers on the outdoor patio at Duke’s Place.  Neither restaurant at The Balboa Bay Club & Resort is inexpensive, but valet parking is free with validation, and the basic items we tried were indeed more tasty than they are at other restaurants — Both in conjunction with the view help to sweeten the deal.

We like all the appetizers listed on Duke’s Place Cocktail Lounge Menu (even the Escargot).  This day we tried the Tempura Fried Crispy Spring Asparagus, which was made with White Asparagus and served with Lemon Garlic Aioli and Ponzu Dipping Sauce.

And we had the Panko Crusted Chicken Fingers — Although the Chicken Fingers look typical, the Chicken was fresh tasting, extra crispy and light, as it should be.

Click HERE for more information about The Balboa Bay Club & Resort.

Today we attended a Grand Opening Celebration for Sandy’s Beach Grill.  We didn’t want to miss it, since it’s pretty much on the beach and it was a beautiful day.  Sandy’s Beach Grill is the newest restaurant from TS Restaurants of Hawaii and California.  It now occupies the former Chimayo’s location in Huntington Beach (Surf City).  TS Restaurants is also the parent company of Duke’s, the restaurant upstairs.

Above is the view from the large outdoor patio next to the Huntington Beach Pier.  As guests at the celebration, we enjoyed the sights and a sampling of their menu, and our drink proceeds go to benefit the Friends of the Junior Guards.

Sandy’s Beach Grill specializes in Small Plates — All is meant to be shared.  They also offer a few “Bigger Plates” as well as Burgers, Sandwiches, Thin Crust Wood Fired Pizzas, Soups and Salads.  The menu has a nice variety to choose from.

Pictured from top to bottom we tried a good cross section of all — Grilled Shrimp Flatbread, Seafood Ceviche, Free Range Tofu Bites (Free Range Tofu, that’s funny), and Mini Fish Bites (exact name unknown).

From left to right below, we also sampled the Veggie Sandwich, Smoked Chicken Flatbread and Cajun Lamb Chops.  We like everything we tried, especially the Cajun Lamb Chops, Grilled Shrimp Flatbread and Pork Lettuce Wraps (not pictured).  We’re excited about the menu and look forward to going back to try more.

After consuming the above with a few Mischief Strong Ales recommended by the Bartender, the last photo shows our shadows waving from the pier.

The post title is inspired by The Naked Gun, since we love Leslie Nielsen, and by our recent numerous Cheese & Wine parties.  Here we finally summarize our favorites and the consensus is unanimous.  For our slew of parties, we purchased (6) different Cheeses from Trader Joe’s.  They have an excellent selection.  Before the first party, we tested the Cheese to spare guests from potential scary flavors, which is highly recommended and turned out to be necessary, since we quickly ruled out the TJ Morbier (France).  It tasted awful, thus we replaced it with another.  It’s a better party when all tastes good.

And the winners are… (1) Toscano Cheese With Black Pepper (Italy), (2) Blue Catello (France), (3) Italian Truffle Cheese (Italy), (4) Gouda Cheese With Olive Oil (USA), (5) Kiwi Swiss Cheese (New Zealand), and (6) Smoked Cheese (Holland).  All are Cow’s Milk Cheeses.  The first three listed are definitely worth buying again — Everyone particularly loved the Toscano Cheese With Black Pepper (back row right).  And the Italian Truffle Cheese deserves a special mention too, as it includes actual Truffle pieces throughout (front row left).

Our final Cheese & Wine Par-tay included a few Mezzetta products that went well with the Cheese and other accompaniments.  We dipped Olive Bread in the Pesto Sauce and the Roasted Red Peppers and Pepperoncinis were a compliment to all.  Thanks Mezzetta — We’ve enjoyed many of your fine products over the years and the arrival of the (3) above surely came at the right time.  We liked the Chardonnay and Pinot Grigio had with all, but have no elaboration on ’em.  They sufficed.

Note: What makes a Party a Par-tay is your own personal Wine opener.  Thanks T.

One of our longstanding favorite restaurants in Costa Mesa is Maggiano’s Little Italy.  It’s even better now that it has taken over the former Corner Bakery portion of the restaurant and built a much needed Bar and wait area.  It was way too small before and Maggiano’s gets busy.  Without reservations last Friday, we almost waited an hour and a half.  You can make reservations on their website or directly through Open Table — It’s highly recommended.

During this visit, dare I say that I had the best tasting appetizer in my life?!  It’s quite a statement, but Maggiano’s Grilled Steak Bruschetta is amazing.  It’s made with a Gorgonzola Fondue that’s topped with slices of Steak, Red Onions, Spiced Walnuts and Fresh Spinach.  The combination is superb and the Steak is tender.  This appetizer in on their “Eat A Dish for Make-A-Wish” special menu, whereas when you order from it Maggiano’s makes a donation to the Make-A-Wish Foundation in your honor.  It’s truly a win-win situation.

We also enjoyed the Chicken & Spinach Manicotti (above) and the Italian Boneless Short Ribs (below) that’s served with Roasted Butternut Squash, Chard, Sun Dried Tomatoes, Garlic Herb Cheese & Couscous.  Both were terrific at the restaurant and for leftovers.  The portion sizes are always generous, which is another thing we love about Maggiano’s.

And had to have the Dessert Sampler too — All that you see is baked in house.  What a treat!

Note: Click HERE to view more dishes enjoyed at Maggiano’s Little Italy.

If you’re planning a small Cheese & Wine Party, you should be set to have more than one gathering, as a little Cheese goes a long way and one shouldn’t eat the balance alone.  As previously reported, our party was inspired by a recent trip to SideDoor in Corona Del Mar.  We’ll report about our favorite Cheeses after our 2nd (or possibly 3rd) Party.  We’re almost done. 🙂 It ain’t easy being Cheesy.

Funny story… A friend and I were walking around Corona Del Mar hungry one day.  First we learned all the restaurants we wanted to eat at didn’t open until 5PM, then remembered Zinc Cafe & Market.  We’d heard a lot of remarkable things about it, but still hadn’t been there.  Finally made it there and enjoyed looking at all the fabulous stuff — Cheese, Sandwiches, Soups, Salads, Pastries and Market Items galore!  We were paralyzed with indecision and also learned one must order food at the register, while staking out a coveted table at the same time.  All will be fine for another visit and the proprietors seemed friendly too, but we wanted to kick it and be served at the time.  Thus the story continues…

After another 5 or 6 block walk, we ended up at CoCo’s for ease, nourishment and familiarity.  And it was interesting to learn that CoCo’s Restaurant & Bakery is currently offering a Wine & Appetizer Selections Menu.  We were impressed with the progressive offerings and opted to try the Brie Appetizer Platter (one small Brie wedge served warm crusted with Macadamia Nuts and another topped with a Jalapeno Raspberry Sauce) and the Crispy Green Bean Sticks.   All sounded fun and good, but yuck — Sorry. 

The Macadamia Nut Brie was okay (mostly tasteless), and the other microscopic sized Brie wedge was stone cold, seemingly direct from the fridge with the flavor to prove it.  The Grapes didn’t look good and the Bread was sparse.  The Green Beans were tolerable, but better re-heated in my toaster oven until extra crispy, with real Ranch Dressing, instead of the lumpy version we were served at CoCo’s.  We laughed thinking about the quality Cheese and Bread we could’ve been enjoying at Zinc Cafe. 🙂

Inspired by the Cheese & Charcuterie we saw at SideDoor in Corona Del Mar, we’re testing Cheese to select the best for a Cheese Tasting Party I’ll be hosting.  The goal is to make our platter as special as theirs.  We learned the importance of preliminary testing by quickly ruling out the TJ Morbier from France, Cheese #1 (Above).  It was awful.  I don’t like having to write this because it’s not appetizing, but it smelled and tasted like stinky feet — Not good!  I definitely wouldn’t want to serve it to guests, as it could be a turn off from the rest.

I ultimately decided on 5 – 6 Cheeses from Trader Joe’s and can’t wait to plate them with Calabrese Salami and Black & Green Olive Bread, with a complimentary selection of fresh Pears, dried Montmorency Cherries, Pecans, Garlic Stuffed Olives, Red Grapes, Mustard, Club Crackers, Pita Chips, etc.  Check back to see how our Cheese & Charcuterie measures up to the platters at SideDoor.

Have you been to SideDoor yet?  It’s an English-style Gastropub in Corona Del Mar off Poppy and PCH.  You may not know about SideDoor until now, but if local you’re surely aware of the Five Crowns Restaurant.  It’s been in CDM for over 40 years.  Last year Five Crowns carved out a space to create SideDoor, which officially opened in November 2009.  It’s absolutely brilliant!  Just look for the red key hanging on the outside to find SideDoor.

We loved everything about this place and plan to go back many times.  It’s comfortable and stylish, serves amazing food, fun drink options and the service is well above average.  You’ll certainly have questions about the Cheese and Charcuterie and the servers will be able to answer them — We especially recommend Ben who is quite knowledgeable and cute.

In addition to the Cheese (Cow, Sheep, Goat & Bleu) and Charcuterie (Proscuitto, Salame & Bresaola) options, SideDoor’s Menu is impressive.  Our goal is to try everything.

We started with a Flight of Draught Beer — Favorite of all (this visit) was the Allagash Curieaux.  And we tried the Country Duck Pate, StilCheddar Mac’n Cheese and Fish’n Chips.  Also pictured is our neighbor’s Chicken Pot Pie.  We didn’t have it, but did try their Smokey Blue Cheese Potato Chips (not pictured) and really liked ’em.  Our pub table was a large shared one with nice, fun people, which added to the experience.

The Fish’n Chips are excellent, which is important for an English-style Gastropub.  Having been to England three times and dined in several authentic English Pubs, we think SideDoor holds up in many ways — We appreciate its lighting, colors, ambiance, feel, comfort and decor.

Pictured directly above is the GimmeMores, SideDoor’s version of S’Mores.  They’re assembled with homemade Marshmallows, rustic Bread and pressed Chocolate, similar to a Panini.  They’re different and surprisingly good.

SideDoor is long and somewhat narrow inside with several cozy dining spots — Tall tables, cubby holes next to fireplaces, couch benches, large chairs, or belly up at the bar.  It’s an extraordinary place I’d like to frequent and look forward to going back soon.  It’s bloody awesome!

Happy April Fools Day!  This day always creeps up on me without enough planning.  Darn.  And I’m quite the practical joker too.  I suppose future joke ideas will be best reserved for the rest of the year, when people aren’t expecting ’em. 🙂 Until then, enjoy the Chicken Cordon Bleu.

Would you believe ALL the food pictured in this post is fake?  It’s true — It’s all phony baloney!  Some of it looks close to real and some obviously counterfeit.  Nonetheless, it’s the best forged food we’ve seen.  It goes well with our favorite Twilight Zone episode titled a Stopover In A Quiet Town.  In it a couple wakes up in unfamiliar surroundings (a doll house) after a night of  partying.  They then discover that everything in the house and town is a prop and that they’re now living dolls for larger people on a different planet.  These party platters would be served there.

All photos were taken at The HoneyBaked Ham Company in Corona Del Mar.

11/09/11 Update:  The Corona Del Mar location is now closed.

Bacon Wrapped Dates – They’re amazing tasting and one of the easiest appetizers to make.  The sweetness of the Date goes so well with Bacon, the only two ingredients in the recipe.  Just wrap short slices of Bacon around each Date.  I cut the Bacon with kitchen shears, after wrapping it once around the outside of the Date.  And I’ve since learned it’s not necessary to secure the Bacon on each Date with a toothpick, if you press it together well when assembling.  Then bake all in a 350° oven for 25 minutes (or until nicely browned) turning once about halfway through.  Cool slightly before diggin’ in, so not to burn your mouth on a hot Date.  With that in mind enjoy!

Many Bacon Wrapped Date recipes include Cheese, such as Cheddar or Parmesan that’s stuffed in the center of the Date, but we prefer them without Cheese — It’s a good thing too, since they’re faster and easier to make.

* If you like this recipe, you might also like Bacon Wrapped Asparagus.

Indeed, this Baked Onion tastes like Candy.  Growing up I would have gaged over the thought of it, but an Onion baked with Bacon Grease in the oven or on a BBQ is so sweet and delicious.  It just melts in your mouth.  And it’s super easy to make and impressive to serve as an appetizer or side dish.  It’s optimum for a fall or winter dinner party or all year long with meals.  My family has prepared countless bushels of Baked Onions over the years.  They’ve mostly cooked them on the BBQ, but when it’s cold it’s convenient to cook ’em inside.

They take about an hour to cook without much effort — As pictured above (l-r), trim the ends and skin of an Onion then make a few shallow cuts.  Place it on two layers of foil, then top the Onion with reserved Bacon Grease, Salt and Pepper.  Tent and seal the Onion in the foil and bake at 450° for 1 Hour.  It should then just fall apart in sweetness.  Many times we’ll unwrap and broil the Onion over top for an additional 5+ minutes before serving.  It’s so darn good!

You can probably skip this Cookbook — It’s Williams-Sonoma New Healthy Kitchen: Starters (2006).  I’ve finally gotten around to utilizing it.  The colorful recipe photos are beautiful and offer so much promise, but when gettin’ down to wanting to make any of them, the pickings are slim.  Some recipes are impractical, others don’t even sound good, and ingredients should be altered in the pictured recipe I made.  It’s the Purple Bell Pepper & Goat Cheese Terrine (p. 33) substituting Red Bell Pepper, since Purple Bell Peppers are hard to come by.  Other than that, I followed the exact recipe and thought my unveiled terrine to be too runny and salty.  If you still want to make this recipe after this report, it’s recommended that you use half the Salt and Milk that’s listed, and possibly replace the Shallot with chopped Green Onion or Chives.

* I also have Williams-Sonoma New Healthy Kitchen: Desserts and will post what we ultimately make from it.  I hope it’s better than this Starter.  If you cannot view the enlarged recipe well enough to prepare a better version of it, tell us in a comment.

Continuing with our sampling of The Cheesecake Factory’s Small Plates and Snacks Menu, this visit we tried a few of their newest additions — Pictured are the Crispy Crab Bites ($6.95), Mini Corn Dogs (4.95) and Fried Zucchini ($3.95).

We loved the Crispy Crab Bites — The Creole Mustard Sauce that’s served with them is a perfect compliment.  The Mini Corn Dogs are made with Nathan’s Hot Dogs which is good, but we thought the batter was bland.  We  have no complaints about the Fried Zucchini and especially like the Ranch Dressing that’s served with it.  It’s another tasty combination.

We’ve had a lot of great meals at The Cheesecake Factory — You can see them all here.

The Crab Cooker is an oldie, but goodie in Newport Beach.  It’s been open since 1951 and still draws a crowd each day.  The prices are relatively reasonable for a beach area restaurant and the food is consistently fresh.  Most of my recent trips have been to its Fish Market.  Since the restaurant is within walking distance to the beach, we often get the Smoked Albacore to go.  With a little Cocktail Sauce and Tartar Sauce for dipping, you’re set for a beach picnic if you can successfully avoid the pesty seagulls.

The Crab Cooker’s Smoked Salmon and King Crab Legs (pictured above) and their Manhattan Clam Chowder, Scallops on a Skewer and Romano Cheese Potatoes are also favorites of ours.  People travel miles to have the Romano Potatoes, but if you’re looking for New England Clam Chowder you won’t find it here, as they only serve Manhattan, which is different because most seafood restaurants only offer New England.

On this beautiful day in January, we enjoyed our Smoked Albacore on the beach while watching the brave surfers and boogie boarders — The water is still way too cold for me, even with a wetsuit, but it’s entertaining (and warmer) to watch.

Can you tell what’s in the photo below?  It’s our magnified sliced Smoked Albacore with Tartar Sauce and Lemon to go.

FYI:  There’s a second Crab Cooker in Tustin, California.  For location information, the menu and more restaurant history, click here.  Eat lots of fish!

To help raise funds for her daughter’s school trip to Washington, DC, one mother decided to make and sell Tamales.  She and her family first took orders from friends, co-workers, neighbors and others for homemade Beef, Chicken or Pork Tamales.  At $1 a Tamale, I ordered 10, 5 Pork and 5 Chicken.  It’s a win-win fundraising idea.  The mother and Tamale maker said it was a fun family bonding experience, but a lot of work.  Many said she should’ve charged more, thus tipped extra accordingly — She happily exceeded her monetary goal.  The Tamales were neatly prepared with nice chunks of meat and were thoroughly enjoyed by me.  And this Spring a little girl will get to join her class on a trip to DC.  It wasn’t easy, but all is good now.

During the holiday season, it’s good to have products on-hand that will help create an instant party.  It’s reported that a handful of Mezzetta products and little advance preparation can create the ultimate 20-Minute Mezzetta Miracle Party.  I succumbed to the challenge by creating the above hot and cold appetizer platter.  With Mezzetta’s Sun-Ripened Dried Tomatoes, Garlic Stuffed Olives and Artichoke Hearts (l-r) — I made a Hot Artichoke Dip with the addition of Sour Cream, Mayo, Parmesan Cheese and Chopped Jalapenos, and a quick cold Goat Cheese and Sun-Ripened Dried Tomato Dip using just that, then served all with Garlic Stuffed Olives, Crackers and Pita Chips.  The swift combination was appreciated by pop-in guests and took about 25 minutes to prepare, baking time included.  I’ve enjoyed Mezzetta’s products for years and always have ’em in the pantry for a spontaneous party like this one.

We finally visited Tapas Restaurant Night Club in Newport Beach near the John Wayne Airport — It’s only been open about 16 years.  Under the Hot and Cold Tapas Menu, we tried the Lamb Chops Madrilenas, Cheese Fundido and Artichoke Toasts. 

We prefer to emphasize the positive on Nibbles of Tidbits, but we’re also truthful in our reports.  I deferred the Tapas review to my dinner guest, who wants to remain anonymous (she’s infamous, ha).  She wrote the following:

After wondering for years about Tapas Restaurant Night Club in Newport Beach, we finally got the chance to visit this venerable institution, which has been tucked away in a strip mall for the last 16 years. The dictionary definition of Tapas is “small snacks that are often served as an appetizer along with alcoholic drinks, originally from Spain” — Sounds intriguing, doesn’t it? Unfortunately, after our visit tonight our conclusion is that this concept is all tapped out.

First, the restaurant itself has lost whatever appeal it used to have on a visceral level — it is now dirty, dusty and damaged. Second, the food sounds good on the menu but it is just plain BLAH. For example, the Artichoke Hearts tasted like they came straight out of a can (they even had that can smell to them). The bread was stale and tasteless and the Cheese “Fundido” — which was baked Manchego and Goat Cheese with Spanish Chorizo – sounded divine but was barely edible (congealed). Ditto with regard to the bland Potato (Bomba). The only good Tapas we tasted was the Lamb Chops.

Equally tasteless was the décor, with broken tiles lining the floors everywhere and Spanish outfits hanging from the walls that were literally covered in dust. Finally, we were served on plates that did not even remotely match! In sum, don’t bother with Tapas as they are all tapped out. 

Tapas Restaurant Night Club’s sustainability must be through the night club, bar and entertainment.  We wish all restaurants well, thus hope they take more pride in their Tapas (for its namesake and for Pete’s sake), and why not tidy things up a bit?!