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Del Taco Turns 50!

06.30.14

Del Taco celebrates its 50th year anniversary of serving tasty tacos, burritos, burger and fries by offering a variety of exciting promotions and “Throwback Classics Menu” items available for a limited time.

Bun Taco featuring seasoned beef, freshly hand-grated cheddar cheese, crisp lettuce and a fresh tomato slice in a sesame seed bun.
Small Taco Salad featuring seasoned beef, freshly hand-grated cheddar cheese, diced tomatoes and Del Taco’s secret sauce, served on a bed of crisp lettuce with tortilla chips.
Orange Shake a thick, creamy orange and vanilla milk shake topped with whipped cream.

Del Taco is also introducing a series of Collector’s Cups, comprised of four commemorative designs, available at any Del Taco restaurant nationwide through Sept. 3 or until supplies last. The cups are free with any Macho Drink purchase.

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Dining



Fireside Tavern’s Fresh Summer Menu

06.30.14

Acclaimed Chef Scott Brandon at Fireside Tavern, in the newly renovated Crowne Plaza hotel in Costa Mesa, just unveiled a new summer menu for lunch and dinner that’s all about fresh seasonal ingredients.

At the classic American tavern with a modern feel, you can enjoy Chef Brandon's new lunch menu items such as Asparagus on Toast (roasted jumbo asparagus with extra virgin olive oil and lemon zest, served on grilled Rockenwagner raisin-walnut bread spread with Bellwether Farm’s ricotta cheese and topped with a soft poached organic egg and shaved Manchego cheese); Heirloom Tomato Bisque (prepared fresh in-house, a rich tomato soup made from Brandywine heirloom tomatoes and aromatic vegetables, finished with a touch of cream and drizzled with basil oil infused with orange zest, and served with a mini grilled Vermont cheddar cheese sandwich for dipping).

There's also a Kale & Brussels Sprout Salad (thinly shaved Tuscan kale and Brussels sprouts, tossed with sliced heirloom apples, Marcona apples, shaved Fiscalini Bandage cheddar and house made peppercorn ranch dressing).

New Dinner selections include Steamed Venus Clams (clams steamed in Reisling wine, Spanish chorizo, roasted garlic, lemon juice, fresh herbs and butter, and served with grilled rustic bread); Jumbo Lump Crab Cake (a 3 oz. crab cake made from all white, jumbo lump crab, sauteed in clarified butter and served on a nest of Tavern Slaw, and topped with house made Sweet 100 tomato relish); Wild Gulf Shrimp Spaghetti (sautéed with fava beans, asparagus, roasted field mushrooms, rainbow carrots and tossed with Rusticella di Abruzzi Italian spaghetti in a sweet Piquillo pepper sauce with hints of Sherry vinegar, honey and cream).

Or, choose from the Grilled Loch Duart Salmon (prime Scottish salmon fillet, grilled and served over chilled yellow tomato gazpacho, roasted asparagus spears, frisee and crispy twice-cooked fingerling potatoes); and Pan Roasted Pacific Halibut (center loin Pacific Halibut served with a Bilbao chorizo, potato hash and a house made preserved lemon salsa verde.)

Fireside also offers a Bar menu from 3 p.m. until midnight, featuring small plates to accompany a signature cocktail, craft beer or glass of wine. A new addition to the Bar menu is Blue Crab Deviled Eggs (with lump crabmeat, smoked bacon breadcrumbs and a radish salad.)

Open for a breakfast buffet from 6 to 9 a.m., lunch from 11 a.m. to 3 p.m., and dinner from 5 to 10 p.m. There are two Happy Hours, from 3 to 7 p.m. and again from 10 p.m. until midnight.

Fireside is in the Crowne Plaza at 3131 Bristol St., off the San Diego Freeway, in Costa Mesa. 714.557.3000.,

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