What’s happening Upstairs at Hennessey’s?

Glori Fickling

The skeptics were there to be sure. How could Hennessey’s Tavern,

most noted for modest, inexpensive family fare, come up with the type

of gourmet repast that is requisite for the kind of wine dinner

familiar to dedicated foodies? Especially at the unbelievably

all-inclusive price of $39.95. But it all came together beautifully

at the June 16th event, Upstairs at Hennessey’s.

While this was more of an informal, no-frills occasions (we saved

our forks and knives for each of the four courses), the dinner was

decidedly up to snuff. Thanks for the brilliantly conceived menu must

go to executive chef Steve Mathew, who usually plies his obvious

skills from the corporate offices.

Black-linen-covered tables were comfortably spaced, allowing

guests to enjoy conversation while dining. And the Clos du Bois wines

flowed freely under direction Rick De Lavallade, district manager of

Allied Domecq. And Hennessey’s general manager, Darren Kerr, was ever

at the ready keeping sparkling stemware at the proper level.

Our first course of mixed greens lavished with tiny bay scallops

and a sprinkling of crunchy pine nuts was subtly enhanced with a

light chive vinaigrette, the Clos du Bois sauvignon blanc Sonoma

County 2002 providing a lovely, smooth complement. Raves for this all

around.

Turn of the century year 2000 produced the Clos du Bois Shiraz, a

silken clear burgundy-like vintage that complimented a tender pork

loin entree, the luscious lean roasted filet delicately infused with

maple and rosemary flavors in a caramelized onion and balsamic

reduction. Even chef’s light and airy dessert of flourless chocolate

cake had all the earmarks of epicurean cuisine. Delicate dribbles of

fudge sauce patterning the pristine white plate were strewn with

sprinkles of dried cherries, a rich raspberry glaze topping the

velvety wedge of flourless chocolate cake. This was divinely

complemented with Clos du Bois 2000 Merlot creating a fine finale to

a delightful evening of dining pleasure. To further top off the

occasion, a drawing of the winery’s emblazoned T-shirts and jaunty

sports caps added one more happy note.

The Upstairs at Hennessey’s Tavern may be something of a best-kept

secret because this wine dinner should have attracted a much bigger

turnout. But this is actually a very happening place. For instance,

there is live entertainment nightly starting at 9 p.m. with such

popular groups at Mr. King, who performs everything from blues to

rock ‘n’ roll. Saturday and Sunday evening there are two bands which

vary weekly.

Especially intriguing is the Wednesday “Martinis, Manicures and

Massage” promotion which translates to a jumbo martini and choice of

a professional manicure or massage, all for a bargain $10. Following

this 5-to-9-p.m. happiness, there’s a weekly Karaoke contest. For

this, the audience picks the finalists, drinks and appetizers are

half price, and the winner receives a trip to Las Vegas. Add to all

this revelry nightly Happy Hour festivities from 6 to 8:30 p.m.

replete with $2 call-it shots, $1 off all draft beers and half price

appetizers. Anyone who missed the annual Sizzlin’ Summer Bash last

Saturday should mark his or her calendar for the season finale on

Aug. 28. This event is coordinated with Toes on the Nose surf shop

and features undulating hula dancers, guest bartenders Waggie and

Dick, plus Hawaiian chicken dinners for $8.95, $5 Toes teas (akin to

Long Island iced teas), and $3 shots. Who could ask for more?

NEWS BITES

After a mere 10 months following total reconstruction of the

premises last September, Tom and Susan Winch have sold Shoreline

Restaurant at the Holiday Inn. New owner, Dave Kerrigan. who took the

reigns on June 1, brings with him some impressive credits, not least

his last tenure as food and beverage director at the Redondo Beach

Blue Moon Saloon. He is currently in the throes of completely

renovating the interior, is awaiting a full liquor license, and has

totally revised the menu in conjunction with chef Kathy Walsh who

continues to head the kitchen. Shoreline will be open for breakfast

and lunch every day and, temporarily, for lunch only on weekends.

Please stay tuned for further details. Phone is (949) 494-2102.

Local foodies have been inquiring as to when renowned restaurateur

David Wilhelm will launch his latest Culinary Adventure, Rouge Bistro

and Bar, patterned somewhat after his sophisticated Chat Noir

adjacent to the Performing Arts Center. A press release announced

that the Fashion Island venture will be introduced with two

grand-opening events. July 28 will feature a luncheon benefit for the

Sophisticates at ATSC. The following evening a “haute cocktail” and

hors d’oeuvres reception is planned to honor Orangewood PALS. For

more information, call (949) 718-4631.