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Plus, Food Mystery Solved, Hawaii Standout Revisited
Bonefish Grill has come to Orange County. It's very good-looking and friendly, and the food and libations I've had so far are primo.
It occupies a prime spot facing Jamboree at the Market Place in Tustin.
Bonefish comes under the Tampa-based umbrella oiganization Bloomin' Brands, which also has Fleming's restaurants, Outback Steakhouse and a few other dining brands in its portfolio.
The contemporary design is quite pleasing and would fit in a much more expensive atmosphere. This restaurant is, in fact, the prototype design for any upcoming siblings. A chic atmosphere includes attractive furnishings, a Big-City bar and an appealing see-through divider/wine storage wall.
A custom focal wall art piece-a shimmery fish with shiny metal scales that move gently as air from the vents circulates about-commands attention in the main dining room.
It's also nice to walk into a space given to our comfort without the ego of an open kitchen in full view. The cooking scene has come full circle and is back behind walls in its own private area. Taking a cue from high-end restaurants, expediters are always stationed in the kitchen to make sure every order is on track. It makes for more precise service.
Corporate Chef Mark Adair was in town for the launch. He'd been in Orange County helming the kitchens of Blue Coral and then Fleming's in Fashion Island some time ago.
He and his team concentrate on preparing globally and locally sourced fish.
They're dedicated to responsible, economically sound fishing practices and healthy stewardship of global aquaculture.
Fresh fish, such as Pacific salmon and swordfish, are caught at their seasonal peaks, hand-cut daily and cooked on a wood-burning grill, along with steaks, pork chops and chicken dishes. Market fresh specials change daily and feature several signature sauces.
The menus for lunch, dinner and Sunday brunch are not frail affairs. There's a lot to choose from, and it all has a slightly different approach than what we've seen everywhere else. For instance, Bang Bang Shrimp, one of Ihe best things I've eaten this year, come as a dinner appetizer, in a po' boy rendition at lunch and as a taco at Sunday brunch. These crustaceans, I'm told, go through many...