Left : Broadway by Amar Santana ’ s crispy braised pork cheeks , inspired by an oxtail dish at its sister restaurant , Vaca ; the Aloha Poke with ahi tuna at Starfish Laguna |
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T he appetizer section of a restaurant ’ s menu has evolved over the years : Where it once was a hiding place for a collection of small plates , it has become a stage for the chef ’ s creativity to shine on a more accessible scale . The art of sharing appetizers is common practice now — whether soaking up the restaurant ’ s atmosphere over drinks with friends or ordering to take home and enjoy . The next time you want to gather your group or host a house party with plenty of flavor , make sure to add these appealing appetizers from Laguna Beach chefs to the top of your list .
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BROADWAY BY AMAR SANTANA “ Top Chef ” alum Amar Santana is no stranger to big flavor with a side of style . From his restaurant ’ s signature cocktails to the rich , inviting entrees , every menu item seems to drip with promise — even ingredients that diners may not be familiar with are elevated to new heights . The crispy braised pork cheeks are a musttry , if only for their delicious blend of fall flavors . Inspired by the oxtail dish at Broadway ’ s sister restaurant , Vaca , in Costa Mesa , the pork is braised in chicken stock , apples and apple juice , then the braising liquid is used to make an apple-balsamic |
jus that builds texture and tartness . “ We add cranberry caramel … to bring back sweetness ,” says Richard Ramirez , chef de cuisine at Broadway , “[ and ] the parsnip puree brings it all together —[ a ] balance of sweet , tart [ and ] savory using a handful of ingredients in a few different ways .” ( 949- 715-8234 ; broadwaybyamarsantana . com )
STARFISH LAGUNA It ’ s no secret that Starfish Laguna ’ s Opium Hour is a hit amongst locals , offering deals on starters like Thai coconut chicken satays and banh mi beef sliders , but the Asian fusion menu has plenty to explore beyond 3-6 p . m . as well . The Aloha Poke is a definite crowd-pleaser , with chunks of ahi tuna tossed with mango , red and green onion , jalapeno , yuzu soy sauce , sesame seeds and tobiko roe . Paired with the crunch of taro
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FROM LEFT : SARAH KING PHOTOGRAPHY ; EDVISIONS |
32 LAGUNABEACHMAGAZINE . COM |