Results 1-2of 2 Reviews
May 22, 2006
From journal Dining Around Orange County
Bayside, New York
February 8, 2002
I heard him making the reservations but had no idea where we were going, and apparently, neither did he. The evening thus far had all the thumbprints of success! Chapman Avenue is one of the main arteries in Orange County, and it crosses Katella, on which we rode for what seemed to be a long time. The restaurant does come up before you have a chance to realize where you need to turn; we had to double back and scale up the hill. As you’re driving up, there are equidistantly planted illuminated trees all the way to the top, and getting there is almost as exciting as arriving. They have valet service, of course, and as you leave your car, you are greeted by a canopy of trestles and vines, and waterfalls, and a wooded path that leads you to yet another entrance. The magic here definitely has an odor.
Rather than sit with our noses pasted to the windows, we chose a round banquette a step higher than the platform, thus affording us the wondrous view, as well as the opportunity to sit closer to each other. Our waiter brought us a wine list and a leather bound menu; the lighting was of a sepia amber tone, and thankfully, conversations kept to a whisper.
Our dinner started with a Tuscany Salad , which was rendered more delectable than usual with extra tender fresh mozzarella, layered with ripe tomatoes and fresh basil leaves, served over mesclun greens, and tempered with a balsamic vinaigrette. Hot rolls came wrapped in white linen, and we promptly began coating them in olive oil before making them disappear.
We selected one of the combos on the listing, which consisted of fish filet and chicken breast stuffed with prosciutto, spinach and brie. On the side were sliced Anna potatoes, with al dente carrots and broccoli.
The entrées are heavy on meats, with offerings ranging from Rack of Baby Lamb to Filet Mignon in red wine reduction sauce (yummy!). The only non-meat main dish was Australian Lobster Tail. Carnivores will appreciate the Châteaubriand served with either béarnaise or bordelaise sauces. Pasta dishes are served with seafood, and are almost an afterthought on the menu. If you’re vegetarian, you can most likely make a meal of the spring rolls , the bruschetta with the gratinéed French Onion Soup.
It was shocking to learn, at evening’s end, that with such elegance and atmosphere, the kitchen only had Lipton Tea to offer.
From journal Anaheim : no mice