Sundried Tomato Cafe has new taste
Glori Fickling
Following a second anniversary celebration in July, executive chef
Mark Jacobi and partner Rob Quest have just introduced an enticing
new menu at their popular Sundried Tomato Cafe and Catering Company.
Commensurate with this bit of news is the announcement of their
opening earlier this month of a third venue in the heart of San Juan
Capistrano. Their flagship dining destination, launched a dozen years
ago, continues to thrive on Chapman Avenue in Orange.
Charmingly tucked in the corner of Landmark Plaza on Forest
Avenue, the Downtown locale is fronted with umbrella topped tables,
overhead heaters beckoning to evening as well as daytime alfresco
dining. The interior is adorned with black and white photos of movie
stars, a central bar and corner meeting area augmented with a
plethora of inviting tables. An upper level balcony is a delightful
summertime attraction replete with live evening entertainment but is
available off-season only for special events.
Perusing the dinner bill of fare we discover such delectable
beginnings as a portabello mushroom with chorizo and goat cheese
wrapped in prosciutto posed atop chipotle cream sauce; teriyaki
glazed scallops wrapped in bacon; the signature cream of sundried
tomato soup with gorgonzola; and a superlative octave of blackened
chicken spring rolls floating on a pool of spicy honey cilantro
sauce. These range from $8 to $14, the latter for jumbo shrimps with
baby greens in pan Asian dressing with wonton chips. Nine salad
offerings commence with baby greens laced with hearts of palm and
roma tomatoes in a cilantro caper vinaigrette at $6 going to a hefty
combine of medium rare New York strip steak slices over arugula, then
laced with Romano cheese and garlic infused olive oil lemon
vinaigrette balsamic reduction, this at $15.
Topping the list of entrees is the same dinner featured at
Festival of Arts recent Moveable Feast. This delectably succulent
2-inch thick slab of roasted sea bass is presented properly al dente
in a light teriyaki aioli glaze with Asian sauteed asparagus, fried
leeks and steamed rice. Priced from $16 for chicken breast in a
creamed sundried tomato sauce these go to $27 for a rib eye steak
redolent of horseradish butter.
Pork tenderloin is another winner, four meltingly tender slices
enhanced with cilantro ginger pesto in a pan Asian reduction. Pan
seared salmon is topped with cucumber and sesame salsa; rack of lamb
in minted cabernet sauce. Each dish is accompanied with appropriate
sides of potatoes (wasabi mashed, sage roasted, garlic gratin among
choices) or rice, a colorfully assorted melange of fresh vegetables,
a basket of olive muffins and French bread plus a tiny tub or whipped
butter.
A quartet of pastas at $11 to $23, ranges from angel hair with
roma tomatoes and mozzarella tossed with olive oil, garlic and basil,
to fettuccine with veal, wild mushrooms and asparagus. Equally
innovative is the sandwich selection with such as a lamb burger aioli
with gorgonzola, red onion, tomato and roasted red potatoes. A trio
of chicken breast preparations includes honey cilantro with a choice
of provolone or brie; pesto and sundried tomato; and teriyaki Thai
with gorgonzola and cilantro.
The lunch menu, interestingly, is very similar with some items at
a somewhat lesser price range. Notable are a half dozen entrees at
$11 to $14 and an expanded list of sandwiches all of which include a
side of baby greens anointed with the tangy house caper vinaigrette.
* GLORI FICKLING is a longtime Laguna Beach resident who has
written restaurant news and views columns since 1966. She may be reached at (949) 494-4710 or by e-mail at ghoneywest@aol.com.
All the latest on Orange County from Orange County.
Get our free TimesOC newsletter.
You may occasionally receive promotional content from the Daily Pilot.