LUMBERYARD From zucchini to calamari , Lumberyard serves up several fried options . But diners with an appetite will want to try the fried chicken sandwich , which provides a generous portion of battered and fried chicken nestled between two brioche buns with Jack cheese , cilantro slaw made with apple vinaigrette , and roasted jalapeno tartar sauce for a tangy accompaniment . Tender chicken breast is marinated in buttermilk and the restaurant ’ s own mix of blackening spices , then dipped in a batter with secret spices before it ’ s fried . Lumberyard co-owner Cary Redfearn says chef Josue Tavares , who goes by Primo , wanted to offer this so locals wouldn ’ t have to drive all the way to Howlin ’ Ray ’ s in LA for a quality fried chicken sandwich . “ I think fried chicken sandwiches have been popular for a long time ,” Redfearn says , “ but the last decade has brought us the Southern-style Nashville hot fried chicken sandwiches , which took the genre to a whole other level .” ( 949-715-3900 ; lblumberyard . com ) |
REUNION KITCHEN & DRINK Premium Alaskan cod is at the center of the beer-battered fish and chips at Reunion Kitchen & Drink , offered since the restaurant ’ s opening . The fish is made-to-order and handbattered twice — using batter that incorporates a blonde ale from local brewery Laguna Beach Beer Co .— before being fried to perfection . In addition to house-made tartar sauce and a side of salt-and-pepper shoestring fries ( or “ chips ”), the fish is served with Thai peanut slaw . “ We didn ’ t want to offer a traditional slaw ,” says Reunion owner Scott McIntosh . “ Our customers love our Thai peanut [ version ]. … The slaw is on the crunchy side and it ’ s tossed to order .” As McIntosh says , fried foods like fish and chips are “ a modern comfort delight [ that ] stays within our wheelhouse .” “ Crispy and crunchy works well for us ,” he adds . ( 949-226- 8393 ; reunionkitchen . net )
ROUX CREOLE CUISINE Pairing with entrees like catfish gumbo , jambalaya , and shrimp and grits , Roux Creole
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Cuisine ’ s fried cornmeal oysters provide an elevated appetizer to start the meal . These decadent bites are served with lemon remoulade and cornichons — those tiny , crunchy pickles — offering a variety of complementing flavors . Chef Robert Villanueva says the oysters are dipped in an egg wash , then dredged in a mix of flour , cornmeal and Creole spices before being lightly fried . ” They ’ re not overdone ; they ’ re still juicy ,” Villanueva says . The remoulade combines mayonnaise , Dijon mustard , lemon juice and zest , Worcestershire sauce , garlic , fresh Italian parsley , green onions and cornichon pickle juice . Offered since Roux opened five years ago , the fried oysters blend French flavors with those of the American South , like in the French Quarter of New Orleans . “ For some people , it ’ s reminiscent … of a region they ’ ve been to . … It ’ s a food memory ,” Villanueva says of the dish ’ s popularity . “[ One bite and ] … a person might remember a song or a person they were sitting at the table with .” ( 949-715-3707 ; rouxlaguna . com ) g |
CLOCKWISE , FROM LEFT : BOB HODSON ; JEANNIE SIMONS ; KELLY GREEN |
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LAGUNA BEACH MAGAZINE 33 |