Last week  was Orange County Restaurant Week so there wasn’t much cooking go on in the She’s Cookin’ Kitchen.  OC Restaurant Week gives local foodies a chance to enjoy specially priced pre fix menus for lunch and dinner at over 100 participating restaurants. The specialty menus usually consisted of three courses at lunch for $10, $15 or $20 depending on the restaurant and four courses at dinner for $20 or $30.

I live in Huntington Beach and restaurant week gave me the chance to check out  two local restaurants.  The first was Zimzala at the Shorebreak Hotel in the exciting new downtown development called The Strand. The Shorebreak is a Joie de Vivre hotel and is described on their website as:  ”The ultimate Southern California beach experience with a contemporary twist. Shorebreak Hotel, in Huntington Beach, combines the relaxed, sun-drenched spirit of an Orange County coastline hotel with edgy modern accents”.  I loved the mid-century modern, meets contemporary beach aesthetic.

It was a Monday so the hotel wasn’t busy and I was able to chat with the ladies at the front desk and Megan, the sales manager.  I loved the vibe and immediately thought that it would be a cool place to have a graduation dinner celebration for my daughter in June.  My lunch date, Marcie aka Suburban Mama and her son Milo arrived and we were seated.  All the staff was extremely friendly in that low-key beachy way

The lunch was three courses beginning with an ultra rich cream of celery soup and ending with a decadent dessert of chocolate ganache served with thin slices of grilled sourdough bread brushed with olive oil and sea salt – the contrast of the sweet and salty did a dance on your taste buds.  There were three choices for the entree and we both selected the grilled cheese on toasted brioche with monterey jack cheese, applewood -smoked bacon, avocado and tomato served with thin french fries.  Everything was delicious, presented elegantly and with attention to detail.  In fact, I was blown away by the tea “service” that accompanied my ice tea – served with lemon, raw sugar, regular sugar, artificial sweeteners served in a petite silver pot, and a flacon of simple syrup! I felt remiss in not using any of it!

I’ll definitely be returning to Zimzala with my husband and highly recommend it for the coastal Meditteranean food, ambience, and proximity to the beach where you can enjoy a walk aprés dining and revel in the beauty of beach life. Check out their menus here.

SIT, STAY, EAT

The motto of the Lazy Dog Cafe expresses the simple pleasure of taking things a little slower and sharing food with those you love.

The whimsical doggie-themed decor has instant appeal and the creative rustic design has been described as “Frank Lloyd Wright meets Ralph Lauren”, inspired by owner Chris Simms’ summers in Jackson Hole, Wyoming.  I have a thing for lighting and fell instantly in awe of the massive chandelier crafted from Aspen logs in the entry and the fun dog-paw ceiling fixture in the bar area (see photo above).  Dog print fabrics, canine photos, and metal sculpture make you smile inside and you have to love the playful fire hydrant beer tap!

The Lazy Dog Cafe specializes in an eclectic menu of American fare with touches of Italian, Chinese, Mediterranean and South American with everything from classic American Campfire Pot Roast and BBQ Baby Back Ribs to Bahama Jerk Chicken, Hawaiian inspired Ahi Poke and a Trio of Hummus Sampler. Pictured below is the Pesto Chicken & Hummus Salad, Shrimp Wok Platter  and Cast Iron Idaho Trout. They offer a Puppy Dogs menu for kids  8 and under for $4.95 and smaller portions of menu favorites for the Big Dogs, 12 and under.  And for us older dogs, there’s a terrific Happy Hour, check out the specials here.

The staff was friendly, enthusiastic and eager to please – special thanks to our charming waiter, Michael, who allowed us to take countless photos. I didn’t catch the name of the smiling bartender below, who gave us a photo op as he poured one of the 21 draft beers available. Executive Chef, Gabriel Caliendo’s attention to detail was evident as he checked plates leaving the line and quizzed staff on the names of the selections they were serving.

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