A further dimension defines Anastasia

Glori Fickling

A reputation for exquisite cuisine, fabulous fashions and diversified

art has been the focus of Anastasia, which has gained wide popularity

since its debut on Ocean Avenue Downtown in 1996.

With the recent appointment of innovative chef Jerry Baker,

enterprising principals Amir and Gore Garavi have further expanded

their creative concept. Thus, dining choices now include a

specialized take-out menu noted as ANASTASIAway, for which

appetizers, entrees and desserts are packaged in attractive two

compartment containers ready for your microwave oven.

Baker has worked with the Garavi’s on catering services for

several years and constructs the themed box suppers for the monthly

Cinema series at [seven-degrees]. He has now designed an inventive

to-go bill of fare featuring several selections that may be served

hot or cold. Such are grilled organic vegetables that have been

marinated in extra virgin olive oil and balsamic syrup, baby pearl

tomatoes with fresh mozzarella and organic basil and grilled

asparagus spears seasoned with olive oil, a pinch of kosher salt and

a “shower” of parmesan. Then there is chopped chicken salad with

minced portabella mushrooms and a rain of chives. These are each

tabbed at $8.

Half that price is the “perfect pasta pesto” salad composed of

penne or trenne noodles with Kalamata olives and olive oil drizzle.

Likewise the organic three bean salad with a trinity sprinkle of

traditional carrot, onion and celery dicing. Clearly Baker has a

penchant for healthful recipes as is evident in his continual

utilization of organic ingredients and preference to grilling rather

than frying.

Better served warm than cold, he suggests, are two Japanese

inspired dishes gleaned from internationally renowned chef Nobu

Matsuhisa. Japanese bread crumbs made from rice flour, garlic and

thyme add up to the panko crusting of boneless chicken breast, which

has been “mashed, bashed and smashed” in order to achieve the

meltingly tender flat, hand-size slab of poultry. This is boxed on a

bed of raw spinach with a side of chopped purple Peruvian potatoes.

The second entree is called “three day drunk salmon, wasabi mashed

and ginger shiitake glazed.” The heady, pungent marinade counters the

sometimes oily aftertaste indigenous to this popular finfish. These

delicious entrees are $11 each and, as are all of the above,

presented with two slices of the daily featured bread and pats of

foil-wrapped butter.

Mindful that dessert is essential to those who appreciate a total

epicurean experience, Anastasia’s take out treasures feature two

compatibly luscious temptations. Vahlrona chocolate petite pots de

creme come in tiny footed porcelain containers. These are $3.50, but

subtract a dollar and fifty cents upon return of the precious pots.

Add another $1 for the chewy companion bites of yummy apricot-coconut

macaroons, the same as those served with coffee following the

[seven-degrees] Cinema events.

Anastasia’s reputation for breakfast and lunch early on inspired

the quote by an airlines magazine, “where Laguna Beach intelligencia

meet for breakfast”. Come summer Festival season, however, Baker and

Garabi plan to launch the restaurant’s first dinner menu focusing on

a range of eclectic recipes which will be available only on Thursday,

Friday and Saturday evenings. Please stay tuned for more on this

happening.

NEWS BITES

Here’s the latest scoop from Canyon Lodge American Grill at

Laguna’s Aliso Creek Inn. Since recent acquisition of the property by

adjacent Montage Resort and Spa, current press release has announced

the appointment of Chris Grodach as the restaurant’s sous chef.

Grodach’s appointment follows directly his tenure at The Loft,

Montage’s handsome 4th floor bistro. He was educated at the

prestigious Culinary Institute of America at Hyde Park and completed

studies with Thomas Keller at the highly acclaimed French Laundry.

Previously he plied his trade with noted chef Josiah Citrin at Santa

Monica’s famed Melisse restaurant.

According to Ned Snavely, general manager of the 62-room mountain

lodge style inn, Grodach will continue to feature the traditional

rustic American cuisine for which Canyon Lodge is noted, gradually

implementing his own original recipes. The Canyon Lodge American

Grill, which is closed Mondays, is open from 11 a.m. to 10 p.m.,

until 11 p.m. weekends. For reservations: (949) 499-2663.