Advertisement
YOU ARE HERE: HB Independent HomeCollectionsSalad
IN THE NEWS

Salad

FEATURED ARTICLES
ENTERTAINMENT
By John Reger | October 15, 2008
This is the third in a four-part series about healthy restaurants in the Huntington Beach/Fountain Valley area.   If someone had told me I would be eating a salad as my main meal of the day I probably would have pelted them with croutons. Salads to me had always been an annoyance. They were the pesky kid brother of my meal, often foisted on me by others, and I was forced to entertain, though largely ignored. Much like my younger brother, toleration transformed to admiration, though a safe distance was still kept.
NEWS
By: | October 11, 2005
The Newport-Mesa Unified School District offers menu choices each day at elementary schools. Students may choose a vegetarian entree. The selection varies and may either be a salad, sandwich or hot entree. Here's what's being served this week: TODAY: Munchable lunch salad with fruit yogurt or pepperoni hot pocket, crisp green salad with ranch, Tree Top flat fruit, choice of milk. WEDNESDAY: Munchable lunch salad or two mini cheeseburgers, lettuce and pickles, fresh pear, choice of milk.
NEWS
September 16, 2004
Doug Tabbert You can actually taste the mesquite charcoal that your chicken is roasted over at Caravana Peruvian Rotisserie. The chicken is marinated in a blend of herbs and spices, and not overwhelmed by fried or oil inundated skin. There are also plenty of Peruvian condiments like yellow-jelly hot sauce to mix it up. It is pretty easy to order here. White or dark is the main question and dinners can choose from several of scrumptious sides. I suggest the baked mesquite yams, which are steaming and wrapped in tinfoil.
NEWS
October 24, 2002
DINING OUT It looks like many casual California cafes, this place on Center Drive east of Golden West College, but step inside and voila! You're in a French bistro along the Champs Elysee facing a display case of gorgeous pastries in a bright room filled with wicker and wrought-iron chairs and tables. Manager/co-owner Ellen Kortiziga, a Croatian, waves you to a seat and Laura, your French-Canadian server, suggests the lunch special of the day -- a slice of quiche, green salad, pasta salad and bread ($5.95)
ARTICLES BY DATE
ENTERTAINMENT
By Terry Markowitz | March 5, 2014
One of the best bargains in Orange County is the lunchtime prix fixe "Spontanee" menu at Marche Moderne in South Coast Plaza. It is also, in my opinion, the best restaurant in the O.C. The excellent three-course meal costs only $25. The meal usually begins with soup or salad and ends in dessert, with a choice of two main courses in the middle. The menu changes daily. My favorite dining companion ordered the "Spontanee" menu, and I opted for two appetizers and a dessert. The first course was a brilliant composed salad of baby artichokes, tomatoes and frisee lettuce topped with shaved coppa ham and dressed with a light Meyer lemon vinaigrette.
Advertisement
ENTERTAINMENT
By Terry Markowitz and This post has been corrected, as noted below. | July 23, 2013
Dizz's As Is has been around since 1977, and that kind of longevity for a restaurant indicates it has been doing something very right, for a very long time. Upon entering this cottage-like building, you feel as if you have been transported into the past. The atmosphere, the décor, the menu, even the dishware, hearkens back to another era. The walls are pink with black beams. The windows, looking out on Coast Highway and the ocean, have heavy flowered drapery. Tablecloths, too, have floral patterns, all reminiscent of another time.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | January 11, 2012
Three-Seventy Common Kitchen + Drink is a wonderful new addition to the Orange County dining scene. Well, not entirely new because it is in the former home of Sorrento Grille. New owner, Executive Chef Ryan Adams, and his Chef de Cuisine Mitch Gillam are both Sorrento Grille alumni. The space has been attractively redecorated and the menu is entirely their own, featuring "kicked up comfort food" with tons of flavor at reasonable prices. The menu is divided into five categories: bites, small, medium, large and sides.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | December 21, 2011
How can you get a reasonably priced meal at a very nice restaurant in these difficult economic times? Many fine restaurants are offering pre-fixe dinners and early bird specials, but we have found a particularly delicious and extensive bar food menu at Bayside Restaurant in Newport Beach. The food is excellent and the room handsome. As you enter the bar area in the center of the dining room, you are confronted with a dramatic steel and glass wine tower. Overhead, large billowing sheets of fabric create a tent-like feeling or perhaps suggest a montage of sails on the bay. In addition to the seating at the bar itself, there are nicely upholstered booths and comfortable wicker chairs at small marble tables.
ENTERTAINMENT
By Mona Shadia | November 2, 2011
Jesse Baker, founder of Ecofficiency, a nonprofit that encourages responsible lifestyle, consumption and choices, says running a restaurant with the environment and community in mind shouldn't be costly or difficult. But the movement toward a green lifestyle has taken on a life of its own, with organizations that charge thousands of dollars to certify restaurants, buildings or companies, and sometimes their standards aren't flexible enough to fit each business. To simplify, Baker developed the Positive Plate, a comprehensive, local sustainable restaurant certification program that goes beyond just where the food is coming from.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | March 2, 2011
If the notion of a vegan meal makes you cringe, a dinner at Mai Nguyen's Au Lac might very well change your mind, especially if you are a fan of Vietnamese, Chinese or Japanese food. Co-chef Ito actually calls his cuisine "Humanese" because he wishes to break down boundaries between people — "we are all merely and wonderfully human. " We think their delicious food will make it an easy transition for carnivores to enjoy a vegan meal. Ito is at the helm of the separate raw food kitchen for those already converted to a plant-based diet who want to take it to the next step.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | October 20, 2010
Seasons 52 has opened at South Coast Plaza. Occupying the first floor of the building that used to house the old Clubhouse restaurant, Seasons 52 brings its concept of a seasonally inspired menu with no dish counting more than 425 calories. The award-winning wine list features an international selection; in fact, wine bottles play a prominent part in the handsome, casually sophisticated décor. With elements of dark wood and natural stone, the two large rooms have a club-like atmosphere, although there is patio dining as well.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | July 7, 2010
While we're always on the lookout for the hot new thing, we love to rediscover an oldie but goodie. We were a bit worried about revisiting Marrakesh in Costa Mesa since neither of us had been there for at least 12 years. We're happy to report that our fears were unfounded. Stepping off busy Newport Boulevard into this dark, casbah-like atmosphere, we were immediately put in the mood for a unique dining experience. The large space is broken up into smaller dining areas with tent-like draperies, each with low brocade-upholstered banquettes lined with pillows.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | April 22, 2010
If you haven’t already heard about David Myers’ Pizzeria Ortica in Costa Mesa, you probably haven’t been paying attention because it’s been written up everywhere. The consensus is that the pizza’s just dandy, but short shrift has been given to the rest of the menu. We’d like to rectify that omission and commend chef Steve Samson for putting out some authentic Italian dishes, using good ingredients and letting them shine. The result is clean, simple and tasty food.
Huntington Beach Independent Articles Huntington Beach Independent Articles
|