Simply Fondue's intimate, chandelier-lit dining room plays host to tabletop pots that bubble with warm imported cheeses, oils, and broths. The restaurant's cheese fondues from Switzerland, the Mediterranean, and England allow diners to taste the world's flavors without having to lick every country's flag. The eatery also simmers traditional canola and broth fondue using individual "fondue grills," which sear each morsel for lighter munching. For each entree, chefs pair simmering helpings with platters of meat, seafood, or veggies, all of which can be altered upon request.
Many meals conclude with chocolate fondue, which features an impressive coterie of sweets such as pound cake, triple-chunk brownies, peanut-butter balls, and fresh pineapple chunks plucked from the hats of local conga dancers. The dining experience stays casual throughout with plush red booths and upholstered bar stools set against textured stone walls.
Boasting an eclectic menu, Red Velvet serves flavorful Far East dishes in a casual, inviting atmosphere. Inaugurate an epicurean expedition with Thai-style chicken-satay skewers ($3.95 for two pieces) or jasmine sizzling-rice soup ($6.95). Fork wielders can point prongs toward the Chinese chopped chicken salad ($6.45) or duel with the spears of the asparagus shrimp ($10.95). Complete your taste trek with sweet banana xangos, a caramel-banana cheesecake that impersonates a spring roll, cloaks itself in cinnamon sugar, and stages a rendezvous with a scoop of vanilla ice cream. The menu also includes an expansive selection of organic loose-leaf teas imported from China ($2.95 per cup).
Skimmer's beguiles skeptical taste buds with fresh ingredients, artisan breads, and piping-hot paninis. All paninis are served on sourdough bread filled with Boar's Head meats, and grilled on a cast-iron panini press without oil or butter. Hot-sauce connoisseurs can try the "Screaming! Buffalo Chicken" panini ($7.99), packed with buffalo chicken, Tabasco mayo, and Skimmer's own hot-wing sauce, so hot and spicy it smokes hummingbirds out of their cocoons. In between panini savorings, munch on Skimmer's crouton fries ($2.99), served with a chipotle dipping sauce. Salad scarfers get their fill with the big city chef salad ($9.25), with bacon, ham, and turkey politely mingling with veggies, which tops the salad menu. Mission Viejo diners can complete meals with milky house-made Italian gelato, whipped up to a thick, delectable state, just like Italy itself.
Thai Juan On features a menu that is chock-full of authentic Thai taste foundations, slightly altered to fit the grooves of American Thai eaters' taste buds. Kick things off with the likes of crispy noodle/mee krob ($6.95), before diving mouth-first into the rest of the menu. The dinner terrain covers more than 40 soup, noodle, rice, and entree dishes, including the magnificent noodle/mee phat num prik poa, which melds egg noodles with shrimp, scallop, calamari, and veggies ($15.95). The mermaid's dowry/pla prik lets diners sample the spicy taste of grilled sole, bell peppers, carrots, mushrooms, and onions before awkwardly explaining to their parents that they're in love with a human-fish hybrid. Thai Juan On's daily lunch menu features midday palate jolts like the Crying Tiger ($9.95)—grilled beef with spicy lime sauce—and the Red Devil ($10.95), spicy beef masaman curry with potato and onion.
From inside The Vintage Steakhouse, it would be easy to pretend that a passenger on the trains passing just outside the window is engrossed in a pristine early edition of The Sun Also Rises, smoke swirling off the Chesterfield perched absentmindedly between his fingers. Without much effort, you might conjure a woman in the bar car, gratefully sipping a Southside and sending up a wordless celebration of the reversal of Prohibition.
That?s because restaurant resides inside the historic Capistrano Depot, which, despite its 1894 build date, bears an unmistakably art-deco vibe evocative of the 1920s or ?30s. A trio of arched windows is the focal point of the main dining room; when trains aren?t sliding past their decoratively gridded glass, diners can peek through bougainvillea and willow trees to the 200-year-old adobes planted behind them. Inside, knotted wood planks run across the 18-foot ceilings, a near match to the hardwood floors glistening beneath.
A smaller dining room sits in the adjoining Dining Car, a fully restored 1927 Pullman train car upholstered in warm reds and golds. Candlelit tables for two line each side of the car, under which couples? intertwined feet rest softly upon the regally patterned carpet. The ambience is a bit more social in the Chef?s Alley room, an 1887 freight house with its own cocktail bar and more contemporary d?cor.
No matter where parties choose to dine, they?re presented with a thoughtful menu of hand-cut steaks and seafood accented with local, organic produce. The chef prepares all dishes over an open-flame mesquite grill, giving everything a juicy, so-that?s-what-fire-tastes-like flavor. A chef?s selection of veggies and the patron?s choice of potato accompany the entrees, which range from filet mignon in a cabernet demi-glace to prawns saut?ed in a sauvignon-blanc sauce.
These rich sauces pair perfectly with the more than 150 varietals that populate the restaurant?s wine list. Though heavy on French and Californian selections, the temperature-controlled wine cellar also has a few Spanish, Australian, and Italian bottles tucked away. Plus, the cellar stores a few cases of bubbly for the prix-fixe Sunday brunch?s bottomless champagne special, ensuring a festive follow-up to the smooth live jazz that plays every Friday and Saturday night.
From a humble beginning as a family business in Tustin more than 25 years ago, Jalapeños has flourished into multiple restaurants throughout Orange County. It's an achievement almost as impressive as the sheer number of burritos on the Tustin menu: 15. And that number could be easily doubled by having each one made mojado-style with melted cheese on top. Classic combinations of beans and meat share the page with creations like the Chile Colorado—beef chunks, red chile, and cheese—as well as vegetarian burritos that are stuffed with the likes of chiles rellenos and veggies instead of just another tortilla wadded up.
Of course, the menu also includes tacos, tortas, and tostadas. Specialty dinners here range from enchiladas to plates of beef tongue and carnitas. To add a little tang to your meal, order an entire marinated jalapeno on the side and douse the spiciness with an imported beer.