Description: Finding a congenial place for lunch with my brother, his wife, and their three small children was something of a balancing act: we wanted to meet halfway between San Diego and their house, we needed someplace suitable for small children yet sophisticated enough for adults, and we preferred nearby sights of interest. The Cedar Creek Inn, just next to the mission at San Juan Capistrano, met all these criteria and seemed to be an excellent choice.
The inn was bustling the day after Christmas, but since we arrived before my brother’s family, I had time to cue the hostess that we’d need a table for eight. She was a tad harried and had to be reminded that we were still waiting for a table after my brother’s family arrived later. However, soon we were seated in the lovely outdoor patio, which has a festive but relaxed ambience.
While waiting to place our order, I admired several impressive-looking salads I saw going past. However, one sandwich on the menu caught my eye: grilled eggplant with watercress, fontina cheese, grilled onion, and red pepper aoli on grilled focaccia. I ordered a glass of locally brewed Hefeweizen to accompany this zesty meal. My husband ordered a shrimp stir-fry with orange-ginger sauce, while my son plumped for his perennial favorite, a traditional hamburger. My brother ordered an ahi sandwich, while my sister-in-law requested grilled chicken strips instead of goat cheese over angel-hair pasta. The children ordered burgers and chicken nuggets from the children’s menu, which they busily colored with the crayons thoughtfully provided.
And what was the verdict for this proverbial feast? Decidedly mixed, I’m afraid. First, the good news: my husband, son, and sister-in-law all proclaimed their dishes were good (not fabulous, mind you, but "good"), and all the children save one cleaned their plates, which was impressive given the amount of food they’d received. My brother was too polite to say it, but I suspect he was less than thrilled his ahi had been seared rather than grilled. Apparently, serving sushi-grade fish "seared" in sandwiches is the latest California fad (one I sincerely hope stays in California). Equally dismaying was my eggplant: it was downright bitter, a sure sign of age. A knowledgeable chef should know to salt eggplant slices to draw out the bitter alkaloids, but apparently he’d missed that day in chef school. Had I been less distracted with conversation, I would probably have sent my sandwich back. As it was, I merely ate around the offending vegetable, contenting myself with focaccia, grilled onion, cheese, and watercress.
Service was similarly "good news/bad news." Our drinks and meals came quickly enough, but a box that my sister-in-law requested for her leftovers never did. Finally, my brother flagged down another waiter, who brought one. Overall, I’d say that the Cedar Creek Inn is a lovely spot, but I’d avoid busy times (or times when the main chef may be off) and hedge my bets by ordering one of those lovely looking salads.
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