It's Time For Recess!
Grand Opening was on September 29th.
I was invited to the opening of
in Fountain Valley.
As I walk into the restaurant,
I'm reminded that it was designed by
designer of such restaurants as,
The District by Hannah An
Crustaceans in San Francisco
The Drum Room at Morongo Casino, Resort & Spa
Designer Kenneth Ussenko
is best known for creating spaces where every
wall has a story.
When you check in at the hostess table,
it was formerly a 1900 European newspaper shear.
On a nice evening, I would opt to sit out
on the patio.
In the restaurant's main room, the focused on the bar.
so let's begin there.
The cocktails feature locally sourced and homegrown
ingredients from the on-site herb garden.
Roses Are Razz (L)
Raspberry, rose water cordial, elderflower,
hibiscus tea, and lemon
Mauna Loa Mule (R)
Hand-crafted ginger beer, grilled pineapple, and lime
The Recess Room is waiting for their liquor license
and will have crafted cocktails available.
(remember, today is the first day)
It was decision time!
So many good choices...
The menu is modern American tapas-style cuisine,
with locally focused craft beers, and hand-crafted cocktails.
The table tops are from 100-year old wood
from a Kentucky tobacco farm
Blue Crab Beignet
with Maryland blue crab, mascarpone, and guajillo aioli.
I was so looking forward to this appetizer.
Our server, Matt, agreed and said it was a good one!
It was delicious, creamy, without being greasy.
Matt was right, so we continued to listen to his
with ribeye, roast chili flake, tamarind,
cilantro, shallots, and lime,
served with taro chips.
When I think of tartar, I think of
smaller cuts, but it had a nice flavor.
Bone Marrow Mac & Cheese
with cali-cal cheddar, pepper jack, mozzarella, bacon,
orecchiette pasta, and bechamel.
Two of my favorites,
bone marrow and mac & cheese!
with frisbee, roasted potato, watermelon radish, chorizo,
chimichurri, and kalamata aioli.
This Spanish octopus was really tender.
Another recommendation from our server, Matt.
with tomato, garlic, shallot, marsala wine,
creme fraiche, and parmesan.
I thought this was more of a ravioli,
but a solid dish.
Photo Courtesy of Kristie Hang
Kurobuta Pig Head
a 15 hour sous vide with green onion roti,
garlic paste, salsa roja, and nuoc cham.
This is A LOT of food!
Maybe enough for 5-6 people
As Steve Jobs would say,
"There's one more thing"
with chunky peanut butter, marshmallow fluff,
banana, and a scoop of vanilla ice cream.
Elvis would love this...
They didn't have their coffee and donuts,
we were told this is the one to try.
They have a Whiskey Shack!!!
another reason to go,
and I'll be back to try
more of the menu and cocktails.
18380 Brookhurst Street
Fountain Valley, CA 92708
NOTE: I was a guest of The Recess Room.
I thank them for their invitation and hospitality.
All comments and opinions are strictly my own.
Photos by Jay Terauchi
Jay Eats Worldwide