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 cpress-release_ocweekly-10.2008are 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 PDF]