Modern Luxury Burger Challenge

Modern Luxury Burger Challenge

CONGRATULATIONS TO CROW BAR & KITCHEN! OC voted and named the Crowburger Black Label Riviera as the 2010 winner of the Riviera Burger Challenge. Way to go Crow...
Coast Magazine; Best Fries in Orange County

Coast Magazine; Best Fries in Orange County

THE PLACE OC’s original gastropub, The Crow Bar introduced the coast to the culinary world’s latest mega-hit equation: Innovative food, plus classic preparations, plus off-thebeaten-track beers equals the perfect dining experience. With an atmosphere that’s one part social English pub and one part casual OC hot spot, there’s really something for everyone, whether it’s a cold microbrew, a best-kept-secret wine or a gourmet burger. WHAT ’S HOT Where do we start? If you must choose one thing to go with one of The Crow Bar’s burgers (we recommend trying the “grandma Jane” burger with a toasted English muffin, herbed cream cheese, red onion, organic tomato, and sprouts), it has to be the duck fat fries. Exceedingly crispy on the outside, with rich flavor and silky smooth insides, these fries are only improved by the side of truffle allioli. Homemade ketchup is also available for purists. WHAT ’S NOT The Crow Bar can get a bit noisy on weekends. Bring your party...
Orange Coast Magazine; Crow Bar in Top Ten OC Restaurants

Orange Coast Magazine; Crow Bar in Top Ten OC Restaurants

by Gretchen Kurz Some are expected, some may surprise. But each is of Orange County—created just for us, not relentlessly replicated. Age is not significant; some are newbies, some are seasoned performers. Surroundings and hospitality do matter, but cuisine is the trump card. After all, this list is about dining, not lodging, shopping, or clubbing. Some of these places already may be on your short list—spots you can’t wait to revisit or where you take visitors, tough customers, or the folks you like the most. But we hope that others inspire, and that they expand your dining universe, if only temporarily. After all, this list is evanescent. It will certainly look different a year from now. And that’s the fun part. Pubs were no rarity when Steve Geary and Scott Brandon launched Crow Bar and Kitchen in late 2007, but their gastro pub was a breed apart in this territory. And the locals showed up in fl ocks. Why this spot hasn’t hatched imitators by now is a mystery. From Day One, this smooth hangout attained altitude way above the usual draft brands and greasy pub grub. Hop heads and foodies come for the eccentrically labeled craft brews and artisan cheeses. Another Blind Pig ale for you? Bermuda Triangle goat cheese, anyone? After years of helming the kitchen at Oysters, chef Brandon wows Crow Bar diners with a fun menu of elevated-but-affordable noshes. From brick-oven flatbreads to debauched duck-fat fries to chicken potpie with roasted mushrooms, this is peasant fare lifted by organic ingredients and premium purveyors, such as Shelton Farms (chicken), Weiser Farms (produce), and Fra’ Mani (salumi). Juicy burgers aren’t frat-boy...
OC Weekly; Best New Restaurant

OC Weekly; Best New Restaurant

We’ve seen its ilk before- new restaurants that huff and puff their locally grown produce, but end up a little limp on the delivery. Not Crow Bar and Kitchen. Heck, you won’t even care where it sources its grub or that it’s labeled a “gastropub.” Everything is cooked so well, with precision befitting the best of Napa and New York. The Bangers and Mash ($19), with potatoes so smooth they can double for creme fraiche, would be the envy of Buckingham Palace. The sausage-covered deep-fried Scotch Quail Eggs ($9) served with coarse brown mustard are cleverly conceived – and addictive. And there’s something just inherently naughty about chasing their homemade Ding Dongs with a pint of microbrew. [read OC Weekly’s...