Dining
True Food Kitchen’s New Summer Menu
07.13.15
You can feel good about eating healthy at True Food Kitchen Newport Beach and its summer menu is in full effect! True Food Kitchen offers ingredients that are sustainable and locally grown and the menu only highlights ingredients with natural health benefits based on the principals of Dr. Andrew Weil’s anti-inflammatory diet
New natural refreshers include the Black Peach Sparkling Tea with black peach tea, lemon & cane sugar and the Sparkling Watermelon Soda with watermelon, lime, cane sugar & sparkling water
New starters include Smoked Steelhead Dip with Greek yogurt, lemon, pickled onion, kalamata olive and spiced pita chips.
New salads include Heirloom Tomato & Watermelon Salad with goat cheese, basil, cashew & olive oil; and Summer Garden with spinach, blueberry, beet, snap pea, cucumber, radish, goat cheese, pistachio & preserved lemon vinaigrette. There’s also a Farmer’s Market with pea, asparagus, artichoke, avocado, mint roasted corn, manchego and Champagne vinaigrette.
The new pizza highlights the tomato season with the Summer Tomato Pizza with heirloom bruschetta topping, pesto, arugula, goat cheese and saba.
New entrees include quinoa tagliatelle with smoked tomato broth, corn, pea, spinach, asparagus and grana pardano.
The new cocktail offerings include a Watermelon Martini with Ketel One Vodka, watermelon, lime, cane sugar; and the Blueberry Royale with Prairie Organic Vodka, St. Germain, mint, muddled blueberry, and Prosecco.
451 Newport Center Drive in Newport Beach. 949.644.2400.
Dining
NEW WEEKDAY HAPPENINGS AT THE NORTH LEFT
07.13.15
When it comes to weekday dining and cocktail happenings, The North Left from Chef/owner Ryan Adams of Three Seventy Common Kitchen+Drink at the historic Art District of downtown Santa Ana is going all out for summer.
The modern American fare eatery has introduced three ongoing specials – Two for Tuesday featuring freshly shucked oysters and a glass of white wine; Farm to Forage on Thursdays highlighted by an ever-changing ingredient-driven special prix fixe dinner menu; and a new Summer Cocktail program including four drinks that feature house barrel aged whiskey.
Two for Tuesday
On Tuesdays starting at 5 p.m., you can savor two freshly shucked oysters for $2 with $2 off any glass of white wine. The oysters change depending on what is freshest and available, such as Kumiai from Baja; Pacific from Hood Canal, Wash.; or Paradise Oysters from British Columbia – served with a classic mignonette made with sherry, red wine or rice wine vinegar. Choose any white wine on The North Left’s list including Sauvignon Blanc, Dona Paula, Argentina 2012; Viognier, San Simeon, Paso Robles 2013; Chardonnay, Merino, Chile 2012; and Pinot Grigio, Masianco, Italy 2012.
Farm to Forage on Thursdays
Along with its regular menu, every Thursday, there’s a new Farm to Forage prix fixe dinner menu built on visits to the Santa Monica Farmers Markets and local farmers market made by Chefs Ryan Adams, Aron Habiger and Ashley Guzman. The featured four-course farm-to-table dining experience is a wallet friendly $45 per person; optional wine pairing is $12 per person for matched two-ounce pours. Seating is limited and reservations are recommended; call 714.543.3543.
Interactive Summer Cocktail Program
The North Left’s ever-changing menu and carefully crafted cocktail program from bartenders Zack Nelson and JR (Jamie French) showcase their art and where guests can ask about cocktail ingredients, techniques and derivation while relaxing with the bartenders and guests.
Two featured cocktails are Every Which Way made with tequila, Luxardo, Crème Yvette and citrus and Spicy Buddha composed of jalapeño & cucumber infused with vodka, coconut, lime and cucumber. Another seasonal specialty is Peter Piper's Shrub Club, which is an ever-changing highlighted cocktail featuring fruit shrubs made in-house. The restaurant’s Barrel Aging Program currently offers four cocktails: The Leatherman (bourbon, rye, scotch and smoke); Vieux Carre (a classic rye whiskey cocktail from New Orleans); Bourbon Manhattan; and The Bensonhurst (rye, dry vermouth, Cynar and rhubarb).
The North Left is at 400 North Broadway in Santa Ana. 714.543.3543.
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