Culinary school wasn’t enough of a learning experience for Hany Fadda. During the summers between his classical training at the California Culinary Academy, Hany traveled extensively throughout the Mediterranean and the Middle East. These experiences heavily influence the cuisine that he creates as the head chef of Tannins Restaurant and Wine Bar, although he also celebrates Orange County by featuring an extensive wine list that includes more than 40 different local wines by the glass.
These wines complement the contemporary bistro-style cuisine. Italian cuisine appears most prominently on the menus, and the chefs strive for authenticity by importing prosciutto and hand-making their own meatballs in-house. In addition to the assorted pasta dishes, the menus also feature a number of pizzas with toppings that include everything from sausage and roasted red peppers to roma tomatoes and sweet basil. Desserts such as traditional Sicilian cannoli or tiramisu provide a fitting coda to the casually refined meals.
The eatery’s dining room embraces a more classical elegance, with silver candelabras on several of the linen-draped tables. High ceilings and archways between rooms contribute to this vaguely regal setting, as do the thrones that surround each table.
MVDPAC has strutted its way to the top of numerous competitions, including first place in the 2009 CityVoter OC Hotlist for best dance studio. Under the limber guidance of decorated instructors, both novice and seasoned can shakers choose from the list of one-hour daily drop-in classes, where twinkle-toes light up floors with sparks rivaled only by Christmas trees that have fallen in the fireplace. Once inside the spacious studio, bodies bound across seven sprawling rooms and a studio theater. Students can elongate into states of grace through a selection of ballet courses, animate their legs and develop rhythm in the hip-hop courses, or practice freeform toe tapping and scatting the Greek alphabet through the jazz classes.
Patsy's dishes out a menu of authentic Irish eats prepared with palate-pleasing meats, fish, cheeses, and veggies. Tongues can start by wrapping themselves around the Donegal, a serving of gently fried calamari strips ($10.75), or the Dublin, a heaping helping of taters covered in melted cheese and blanketed with bacon, corned beef, or chicken ($9). Nine sandwiches pay homage to America's newest territory, such as the Derry, an irish pork banger playing drums on a flaky roll and accompanied by colcannon and gravy ($6.75). Kate Kearney's fish and chips ($11.95), Coyle shepherd's pie ($8.75), and the Liffey mixed grille—packed with a lamb chop, irish bacon, two bangers, mushrooms, and grilled tomatoes ($13)—take the stage for the main act, sending taste buds into a fit of merry river dance and joyous jigging.
The Taco Surf empire grew from the dream of a father and son who, in 1988, decided to found a restaurant that captured the distinctive flavors as well as the festive spirit of Baja California. Basing the menu on generations-old family recipes, the duo stick to tradition by making everything from crispy tortilla chips to tamales in-house. Charbroiled flank steak, slow-cooked pork, and grilled chicken appear throughout the menu; however, the ocean's influence is unmistakably prominent. The iconic Baja tacos arrive brimming with breaded white fish and drizzled with a signature spicy Baja sauce, which the restaurant generously sells by the bottle and by the thimble.
A small flight of stairs leads guests down into a rustically decorated room, which evokes the ambiance of a subterranean wine cellar with its earthen arches, barrel-lined walls, and soft chandelier lighting. Designed by the artisans who created Disneyland's Pirates of the Caribbean, the dining room appeals to a similarly nostalgic whimsy. However, the cooks slightly modernize the menu's historic European roots by introducing unexpected ingredients.
The chefs elevate simple grilled-cheese sandwiches by slipping in braised short ribs, caramelized shallots, and horseradish cream alongside the gruyere and monterey jack cheeses, and a splash of cognac adds even more richness to the silken lobster bisque. Thai barbecue-glazed tofu and basmati rice also help to distinguish the menu by lending it a distinctly international flare.
Staying true to its name, The Cellar proudly features a 1,400-bottle wine list, which, according to the staff, helped to garner the restaurant Wine Spectator's exclusive Grand Award. The selection includes familiar staples, boutique producers, and rare vintages from virtually every major wine-producing region except the Marianas Trench.