Get in here! Jimmy's Famous American Tavern in Brea!

There's a new tavern in town in Brea, and you really need to get in there!

Jimmy's Famous American Tavern (JFAT) opened up the doors to their new location in Brea in 2016.  This was my first visit to this location even though I'd been to the one in Dana Point years ago. Recall it being pretty tasty with a fun vibe so had some pretty high expectations for J-FAT in Brea. Happy to say it didn't disappoint!

First of all, the ambiance itself is very fun with a very modern yet playful design. Upscale modern lighting throughout and fun signs coupled with spacious tables make for an inviting space. There's also a large patio overlooking a fountain for those who want to dine al fresco.

The service was top notch at J-FAT from the friendly hostess who'll greet you at the door with a smile to the attentive wait staff. They really try hard to make a good impression here and it shows!

One thing I loved about the Dana Point location is the drinks and the drinks here were as good as I remembered! I ordered the pineapple pear mojito and my friend ordered a skinny margarita. So I love me a good mojito but also love it when restaurants/bars get creative with my old standby so I was more than happy to see all the unique mojito flavors - Mango, Pear Pineapple, & Raspberry! I was also pleasantly surprised to taste that the mojito was NOT overly sweet - always a concern with any kind of fruity drink. You can tell the ingredients are freshly muddled and sugar is only added to enhance not overwhelm. My friend also loved her skinny margarita, which came loaded with fresh fruit - never seen this before at any place and we both agreed it was a nice touch!

As for the food (oh the food!), we ordered a variety of starters including the calamari, the buffalo meatballs and the brussel sprouts.

Our hands-down favorite was the calamari. OMG, if you only order one starter at JFAT make it this. I'm used to rings and tentacles when I order calamari - not here! These were big fat fry-like cuts of calamari steak - meaty yet tender and tossed in a sage rosemary mix after being lightly battered and fried. They were also served with the most divine garlic remoulade. Serious calamari here folks...don't miss these!

So yes, I know brussel sprouts have been overdone of late as every corner restaurant has 'em on the menu BUT I have to say these were some of the best I think I've ever had! Charred perfectly and topped with applewood bacon, pine nuts and a simple sauce of maple syrup. They were just the right amount of sweetness, crunch & savory. We ate all of 'em and it was quite a large serving!

I have to admit the buffalo meatballs were a bit of a disappointment to me. I am a card-carrying buffalo ANYTHING fanatic so when I heard buffalo and meatballs I expected to be blown away. Unfortunately, I found the sauce so spicy that it killed any buffalo taste that might have been present. They really should list them on the menu as ' spicy meatballs'. Don't get me wrong, I happen to like spicey food but it wasn't what I was expecting so I think it just didn't work for me. However, my friend who's motto is 'the spicier the better' couldn't get enough of these bad boys and ended up eating them all by herself, aside from my initial bite. I think this dish is a bit subjective as you're either gonna love it or hate it so just be aware. ;)

As if the starters weren't enough food, we also ordered one of the flatbreads and their newest addition to the menu, the Nashville Hot Chicken Sandwich, along with a side of the white truffle mac and cheese.

Holy smokes - someone got it right with the Nashville Hot Chicken Sandwich! It comes perfectly crispy with a moist tender inside served with the most flavorful crunchy cole slaw on a slightly grilled bun. I had heard their fried chicken was pretty delish here but this exceeded any expectations I had about it, and the heat from the chili oil sauce was just right! It came served with truffle fries topped with parmesan which were the perfect complement to this crunchy spicy sammie.

The pear, black fig jam, blue cheese & fontina flatbread was tasty (how could it not be with that mix of ingredients?!) but honestly, it was a tad bit on the limp side for me as the crust was on the softer side. Again, this is most likely a preference issue as I like my flatbread crispy on the bottom to hold up to the ingredients on top, but I know some people prefer a softer crust. Regardless, I just ate the toppings and was in heaven as it reminded me of a cheese plate you'd get at a wine bar. Yum!

The white truffle mac and cheese was almost a bit of an illusion. I seriously don't know how they are able to get such a crunchy baked top with the tender creamy cheese-laden macaroni underneath! The truffle taste was on point and shined through with every bite.

You would think with all this we'd be too full for dessert? Nah.. ;) We actually told the waiter to surprise us, and surprise us he did with the behemoth of the Bananageddeon! This is one seriously ridiculous dessert reminiscent of the ones you get at an ice cream parlor. It was loaded with fresh sliced bananas, pecan blondie crumbles, banana pastry cream, several scoops of butter pecan ice cream and topped with a slightly salted caramel sauce, white chocolate drizzle and loaded sky-high with homemade whipped cream! If you're a lover of all things banana (like me!) you're going to be in NIRVANA with this dessert - just make sure you have someone to share it with you cuz even with two of us we didn't make a dent!

All in all I enjoyed Jimmy's Famous American Tavern in Brea! 

Loved the ambiance, décor, hospitality and although there were a few dishes that were a slight miss for me (primarily the buffalo meatballs) they were only a miss because of subjective taste as my friend LOVED them so I can't really ding them too much for that.

I HIGHLY recommend you check 'em out!

Jimmy's Famous American Tavern is located at the Village at La Floresta Center,  3325 E. Imperial Hwy. in Brea

Phone #: 714/733-1310

Check out their hours, other locations & explore the menu on their website: 

http://j-fat.com/

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Spring has sprung at the Five Crowns in Corona Del Mar!

It's officially SPRING and that means the Five Crowns in Corona Del Mar has a new spring menu!

Five Crowns updates their menu every season with special dishes encompassing the best and freshest of the season, and of course springtime is no exception.

I was recently invited to a tasting of the spring menu and wanted to share some of my favorites from the new Spring 2017 offerings...

The Morel Mushroom Risotto with Pea Tendrils and Parmigiano  

Seriously creamy and perfectly cooked risotto -an art in and of itself - infused with the deep earthiness that only mushrooms can exude combined with the nuttiness of the parmigiano cheese.
A definite MUST order, and a dish that would be well shared with the table as it could be a tad heavy for just one person.

Pan Roasted Halibut on a Bed of French Green Beans, Cauliflower Puree, Lemon & Capers 

LOVED this dish! Halibut is one of those white fishes that pretty much tastes like whatever you cook it in so every bite of this meaty fish tastes like fresh lemon, paired perfectly with the creamy cauliflower and accompanying vegetables - really bright and delicious dish. 

Buratta with Roasted Spring Onions, Tomato Vinaigrette and Bread Crumbs

I'm sure you've had buratta as it's recently popped up on every menu but I doubt you've had buratta like this! Perfectly paired with the fresh tomato vinaigrette and the mellow roasted onions this dish doesn't disappoint.

Cheese & Charcuterie Platter 

I'd be remiss if I didn't mention the cheese & charcuterie platter - yes, I know it doesn't sound that special but did you know the Five Crowns has a cheese-monger on staff who travels all over the world to select the specific cheese served at the restaurant? Yes, it's true and it shows in the quality and uniqueness of the cheeses served here. Not to mention the way in which they are perfect presented with the ideal accouterments. If you're a cheese lover like me you don't want to miss this!

There are several other items on the spring menu including a fabulous potato leek soup and the most amazing grilled octopus. The above is just a sampling but it should hopefully entice you to want to get down to the Five Crowns this spring to try our their spring menu for yourself! 

Well worth a visit! 

The Five Crowns is located at 3801 E. Pacific Coast Hwy in Corona Del Mar. 

Reservatrions are highly recommend and can be made by calling: 949/760-0331

http://www.lawrysonline.com/five-crowns/

Get Schooled at Culinary Lab Cooking School!

So anyone who knows me knows that I not only love to eat, but I love to cook! I've taken classes at just about every place in Orange County (and even some in LA) that offers cooking classes. Some have been great and some have been not so great. What makes a stellar cooking class? IMHO it's 1) a good teacher who knows how to talk to the students in plain English not "chef" speak, 2) a well stocked facility with sufficient amenities to support the size of the class, and 3) practical recipes that appeal to different levels of cooking knowledge so that everyone will actually feel like they could successfully recreate them at home.  

Culinary Lab (CL) moved over to their new Tustin location in late 2016 and I'd heard nothing but positive things about their cooking classes. I was beyond thrilled to be invited to attend one of their classes, and felt even more lucky to attend a special event one with Chef Shachi as the guest teacher. I've actually taken a few cooking classes with Chef Shachi at her restaurant in Anaheim so I knew I couldn't lose either way, as she's a not just a fabulous Chef but a great teacher. The class I took with Chef Shachi was the first in Culinary Lab's series of local OC Chefs that they are featuring for the month of March.

The first thing that stood out upon walking into CL is how modern and updated the space is - with a gorgeous bar on one end and a very sleek modern teaching area taking up the majority of the classroom. This facility used to be a Mimi's Cafe Testing Kitchen and I'm guessing it didn't look like this before CL took it over! 

Adjacent to the classroom/bar area is the actual teaching kitchen. Laid out with modern stoves along one side and tables for the students on the other side. Everything was very well laid out and made for a great easy cooking experience.

Chef Shachi started the class with a brief intro and overview in the classroom and then we jumped right into hands-on cooking in the kitchen. Our menu consisted of four traditional Indian dishes which seemed to be just the right amount for a three hour cooking class. Right away, Chef Shachi got everyone involved showing us not just how to mix the ingredients together but starting with the basics of how to properly toast spices to get the right flavors in the recipes. 

Having taken a lot of cooking classes in the past, I know it can be tough for Chefs teaching home cooks as the skills are so varied amongst the students. She handled it really well by keeping those of us who were more experienced well engaged with the cooking while teaching some of the more beginner students a few basic skills (i.e. how to cut an onion) at a smaller table. Even so, I think everyone felt she gave us all the just the right amount of attention.

I also really appreciated how Chef taught us how to tell when things are done by touch, taste and smell. Too often in classes I've taken they focus on timing to tell you when something is done but experience has shown that's not always the best way to tell doneness. I found it really helpful that she made a point of making sure everyone got a chance to taste their food at various stages of doneness so they became familiar with how it should taste and smell at each point. 

All the food came out fabulous (as I knew it would!) and it was a nice touch that everyone got to also plate their dishes for presentation before we sat down to eat them in the classroom. Here are the four delicious dishes we made: 

Kadai Cauliflower

Mango & Cucumber Raita

Coconut Ginger Shrimp

Green Bean Sesame Salad

Overall, I found the class to be very engaging and well presented while also just a lot of fun! Although the class I took was taught by a guest Chef who doesn't teach there on a regular basis, everyone at CL from the Chef assistants to the staff in the reception area were extremely helpful, friendly and knowledgeable. 

I was very impressed with Culinary Lab as a whole and look forward to taking more classes in the future!

As I mentioned, in the month of March Culinary Lab is hosting some local OC Chefs as guest teachers. These are some serious names in the OC culinary scene folks! The remaining classes for this series are:

Saturday, March 18th: Chef Cathy Pavlos is doing a class on California Cuisine. Chef Cathy is a local OC rockstar with her wonderful restaurant Provenance in Newport Beach. She also owned and operated longtime favorite (but recently closed) Lucca Café in Irvine for many years.

Saturday, March 25th: Chef Jason Montelibano is doing a class on the very hot at the moment Filipino food! Chef Jason recently returned to the yummy Chapter One in the trendy downtown Santa Ana from which he had taken a break for a few years to cook at EATS Kitchen in Irvine. 

They both sound like amazing not-to-be-missed classes! You can find out more info about these classes, as well as all the other classes Culinary Lab offers on their website here: http://www.culinarylabschool.com/

Culinary Lab is located at 17231 E. 17th Street #B in Tustin. 714/788-3576

Professional Culinary Program

Although I took a class that is for the home chefs, I happened to get partnered with a student from the Professional Program who was taking this home chef class for fun. This worked out well for me as I was able to ask her quite a few questions about the program and I have to say it really sounds like a fabulous program that focuses on real world practical experience. Having more than a few Chef friends, I know that a top complaint about many culinary programs is not enough real world experience that can be applied to getting a job after graduation.  Apparently, in their short time in the OC, Culinary Lab has made it a priority to establish meaningful partnerships with some of the best restaurants in the county to get their people into paid internships and obtain that crucial real world experience. I'd highly recommend anyone thinking about going into the culinary field take a good look at Culinary Lab as they really seem to be one step ahead of other schools in this area.

New Restaurant Review: Recess Room in Fountain Valley

I love the backstory of how the "Recess Room" came to be - apparently, five Fountain Valley childhood friends came up with the concept of running a restaurant together while in grammar school and now as adults are making their dream come alive. Hence, the name 'recess room' which lends itself quite nicely to the overall playful feel of the restaurant.

Although I had very high hopes, I admittedly didn't come away floored but I also didn't come away entirely disappointed either.  Truthfully, I think "Recess Room" has a lot of potential but definitely still has some kinks to work out. Hopefully in the future they'll do just that and this place will be a true destination for OC foodies.

The first kink I ran into was making the reservation. I had emailed them through their website - there's an online form to put in your information, desired time, etc. that you submit online - which I had done. I even received an email saying they got my request and someone would be in touch. Nobody was ever in touch. I called them the morning of to check on the status of my request and a really nice lady told me she didn't remember seeing the reservation email. A tad bit annoying but regardless, they were able to get me in at my desired time of 7:15 on a Friday night so I figured no harm, no foul. I highly suggest you not risk it with the online system though and just pick up a phone to call if you want to make sure to grab a res here. I wouldn't go without one though as they were turning away walk-ins with an hour long wait on the night we were there.

Upon first entrance, you'll definitely notice that it has a hip fun vibe to it with a modern industrial-ish décor with lots of reclaimed wood finishes which exude a cozy warmth - perfect for this cold night we were there. The restaurant also has lots of fun artwork and playful décor throughout. All in all a nice ambiance. 

Apparently, Recess Room does not have a full bar yet - although word on the street is the liquor license has been approved and should be up and running soon! They do have beer/wine and what they call mocktails - which are non-alcoholic but they can add vodka or whiskey to them I was informed. I ordered one of these called "A Periwinkle in Time" which was a mix of lavender lemonade and coconut water.  It was super tasty and not overly sweet as some lavender cocktails tend to be...I would definitely order this again on a future visit. They seemed to have a pretty good selection of beer and wine as well with several offered by the glass.

At first glance the menu is almost overwhelming with a huge selection of dishes broken out into 5 categories - greens, starters, between bread, mains and  sweets (a.k.a. dessert). We asked our waiter for guidance on the menu and he was very helpful in giving us an idea of the size of the dishes, how many we should order and also pointed out a few of this favorites. The menu definitely hits many of the current food trends including brussel sprouts, avocado toast,  foie gras, bone marrow macaroni, wagyu tartare, and even an elote - which seems to be popping up on every menu of late. Wanting to compare apples to apples we of course ordered a few of these including the bone marrow macaroni & cheese, the elote and the foie gras. We also ordered a few of the more unique sounding dishes including the mussels, the crab pasta and the steak.  

Our first dish to arrive was the "DIY elote" - which came with 4 half cobs (hence, the DIY part) and smears of two aiolis accompanied by lines of cilantro, bacon & cotija cheese.  This was all served on a lovely wooden platter that was the size of a butcher block cutting board. Not a good choice for our tiny table for two, especially when the other food started to arrive which it all did at once. We literally had to put our drinks and used plates on the window ledge to make room for it all. As for the corn it was nice idea to be able to DIY and prepare it yourself but a tad cumbersome to have it on the cob. Our waiter saw us struggling and brought us a steak knife and suggested we cut it off the cob and mix it with the sauces and bacon on the platter. We eventually ended up doing this and while it was not very pretty it was definitely easier to eat, with the same yummy ending taste result. I really did like the flavors of this dish as the corn was cooked perfectly and the aioli's, in particulate the lime zest aioli was divine. Even so,I don't think I would order this dish again as it was a lot of work and very messy to coat the cob then dip it in the bacon, take a bite then do it all over again for another bite. I'd be more inclined to order it again if it came to the table previously mixed together.

The timing of the food was definitely off as I mentioned, almost everything (except the elote) came out at once. I was under the impression, the 'starters' would come out first then the 'mains' but they all came at the same time which made it a tad difficult as the two person tables are quite small. Not to mention we worried about some of the dishes getting cold like the steak while we ate the starter dishes. 

One of the first dishes I tried was the foie gras monsieur which is essentially their version of a croque monsieur -  listed as foie gras on squid ink toast with prosciutto, zucchini squash, etorki & idiazabal cheese. It also comes with a cup of jam which they recommend you dip it into. I took one bite and knew something was wrong. I am a card carrying foie gras fanatic who orders it anytime I see it on the menu and this was most definitely foie gras gone bad. We called over what we thought was a waiter but turned out to be one of the partners/owners who at first told us he could comp us a dessert, but couldn't take it off the bill as it was already made. However, he came back to the table a few minutes later and told us he had tried a bite of the uneaten other half and that yes, something was wrong and he would take it off our bill. I was still a little bummed as the combination sounded interesting but I wasn't daring enough to try a second order - not knowing exactly what was causing the foie gras to have such an 'off' taste. I did appreciate him trying it himself and taking it off our bill.

The next dish we tried was the jumbo crab pasta which proved to be one of our favorites of the evening. It came atop squid ink noodles and was dressed with a sinfully delicious beurre blanc cheese and chili sauce. It was just the right amount of buttery goodness and heat to go with the large chunks of fresh crab. I also liked that they served it with a large half slice of grilled lemon which we squeezes at the table before eating - it added a real freshness to the dish. Smart move on their part to not add it in the kitchen and instead let it be the finishing touch before you taste it. Yum!

We also ordered the bone marrow mac and cheese (apparently it was a double pasta night for us!) and I have to admit that while the mac and cheese itself was tasty with a nice kick and a creamy cheese sauce, I was a bit disappointed with the presentation of this dish. From the description, I anticipated that the bone marrow would be somehow dispersed in the mac n cheese. Instead it was basically an adornment on the dish. We assumed this was another DIY dish so we scooped it out of the bone and tried to swish it around the mac n cheese. Unfortunately for us, it wasn't hot enough to really meld into the rest of the dish and ended up being sort of a few small blobs here and there in the dish. This may have been our fault as perhaps we should've eaten this dish first but there was no direction given when the dish was served. All in all, I wouldn't dissuade anyone from ordering it as it's quite tasty but not sure the bone marrow actually added anything to the mac n cheese since it's almost like two separate dishes served together.

My friend & I both agreed that our two hands down favorite dishes were the steak and the mussels.  The mussels were served tom kha kai style in a bright lemongrass coconut sauce with hints of ginger and lime. I could've had just this dish for dinner and been extremely happy. The mussells were also cooked to perfection and cleaned well with not a sandy grit in sight. The steak was a hangar steak cooked to a perfectly pink medium rare (as we ordered) and served with some charred baby okra, jalapenos and sautéed mushrooms. Also hiding in the sauce was a raw egg yolk which threw us off at first. We had to ask the waiter how we were to eat it and he said to mix it into the sauce to add some creaminess. We did this and I have to say it was a divine addition and added a hint of richness to the sauce that went perfectly with the steak. I HIGHLY recommend both of these dishes.

For dessert we tried the Hot Date Cake which was a moist yet dense date cake covered in a silky toffee caramel sauce with a huge mound of whip cream and pistachios. No complaints on this one as it delivered everything it promised and was pretty darn delicious. I also liked that it's something unique that I haven't seen too often at other places while still being very tasty. They are also known for their fluffer nutter which we saw go by our table many times as it's quite the popular menu item but we wanted something a little lighter to end our meal. Next time! ;)

All in all, I think Recess Room is worth a visit although I might hold off maybe a little longer til they work out a few more of the kinks, plus it will also give them time to get that alcohol license working and in place! They've only been open since October so haven't even hit the 6 month mark yet.  I enjoyed many of the dishes and even though the overall menu has a lot of somewhat typical trendy dishes, there were enough unique dishes that make it worth a visit if you're looking for something new to try. Ironically, the more unique dishes were the ones that we enjoyed the most and that stood out to us at the end of the meal.

Recess Room is located at 18380 Brookhurst Ave in Fountain Valley. 

Hours: open for dinner only as of now, 5:30-10pm

Phone: 714/377-0398

website: http://therecessroom.com/

Mix Mix Kitchen

Visited the new Mix Mix Kitchen in Santa Ana and although I didn't quite find the Filipino flavors I thought would be there, the food was still a complete knockout!

Being a big fan of Leatherby's I was beyond excited to try out Chef Ross Pangilinan's new venture. I went on a Thursday night w three friends, the week after the grand opening (which I unfortunately missed) and was surprised to see the dining room was more than half empty. We had a reservation but opted to sit at a high top in the bar area as it appeared to be a little more lively.

I started my meal with the "Take Me Back" cocktail which was a refreshing and tasty mix of vodka, lavender bitters, Asian pear shrub, lemon-lime and was garnished with thyme and a pear chip. I didn't get a chance to try any of the other drinks but if this is any indication, it's pretty clear some serious thought went into the yummy drinks here. 

Upon initially perusing the food menu we were pleasantly surprised to see that based on the descriptions alone we pretty much wanted to order the entire menu. Every item sounded more amazing than the previous one, and being that it's mostly a shared style menu we ordered a variety of items to share and try. 

While waiting for our drinks/food to arrive, they brought over a plate of crispy fried pork skins. Holy moly, these were divine!  I think they refilled our dish three times before our food came. Regrettably, I didn't get a pic of these as at the time I thought 'oh, pork skins' not 'OH, PORK SKINS!" Next time promise to snatch a photo of these tasty morsels...

The first dish to come out of the kitchen was the cheese steak fries. These were billed as being topped with a homemade cheese whiz sauce (reason enough to order them) and oxtail. How can you go wrong with that combination? No surprise that they were absolutely fabulous. Perfectly crispy fries served hot outta the fryer topped with a lusciously smooth cheese sauce and speckled with tender strips of oxtail and fresh scallions. I could've eaten this dish alone as my entree and been a happy girl.

Just a note that the portion was also pretty large for being billed as a 'snack' on the menu. We easily shared this between the four of us with even a few fry crumbs left - no cheese or oxtail mind you. ;)

We also ordered the albacore tostadas. These were admittedly small but in fairness they were from the 'snack menu' and priced at a more than reasonable $8 for two.

We ordered one per person which was perfect. We were actually quite happy we didn't try to share one order amongst the four of us as after we dug into them we were all oohing and ahhing at the great flavor. They were the perfect combination of orange peppery fresh albacore topped with cilantro, light ginger and a scantly spiced sauce - all on a palate pleasing lightly fried crunchy tostada. Yum!

As much as we liked the first two previous dishes, everyone's hand down favorite dish was the seared foie gras with the crispy sweet bunuelo and the seared pineapple skewer. This was sooo good that we ended up ordering six orders for the four of us. Yes... it was THAT good.

I couldn't resist odering the soft egg raviolo as I love the combination of pasta, brown butter with a creamy egg yolk. It was delicious with the soft egg inside oozing out perfectly over the pasta and mixing with the crispy guanciale, all coated in the perfectly cooked brown butter sauce. It was so good and even though I devoured the whole thing by myself, it could easily be shared with a friend as it is a bit of a rich dish - albeit delicious.

The hanger steak with potato espuma and shallot marmalade was our final dish of the evening. Cooked perfectly medium rare with a lovely sear it was quite tasty, if perhaps a smidge on the salty side.

The espuma took a minute to get used as it had a smooth texture reminiscent of baby food, beyond a puree. Eventually, the texture of the scallions and the shallot marmalade helped to acclimate my palate to it but I do have to admit of all the dishes, this was probably my least favorite. My dining partners agreed. 

We ended the night with the tropical verrine...a panacotta with a mix of lychee, passion fruit,coconut and macadamia nuts. This was the perfect little ending to a somewhat heavy meal - admittedly by choice. 

I have to say I was very impressed with Mix Mix and the Chef himself. Chef Ryan came out and greeted us warmly, asking how we liked the food. I recognized him right away and had to express how happy we were with the meal. You could see how proud he was to hear this, and truthfully his pride is evident in the care shown on each of the dishes. I am hoping for great things from Mix Mix and look forward to the day when I can't get a seat even in the bar. ;)

Mix Mix Kitchen is located at 300 N. Main Street in downtown Santa Ana.
They're open Tuesday - Saturday for dinner only and Sundays for brunch only.
For a reservation, call: (714) 836-5158
Website: http://www.mixmixkitchenbar.com/

Sea Fare 2016  - it's almost here!

Support the Aquarium of the Pacific while enjoying delectable dishes from some of Long Beach's best restaurants coupled with free flowing libations (a.k.a. an open bar folks!) -- all while dancing the night away to a great DJ and, the best part of all is you get to explore the aquarium without the normal crowds! How you ask? By attending the Aquarium's annual Sea Fare event! Money from the event goes toward education, ocean conservation & the animal care programs so you can even feel fabulous about indulging! 

Sea Fare takes place THIS Saturday, October 22nd from 7-11pm at the Aquarium of the Pacific.

VIP is already sold out (gotta act fast on those!) but General Admission Tickets are still available AND are going fast so get your tickets fast before it sells out completely!

Participating restaurants include well known local establishments like Delius, the Federal Bar, Kincaid's, Gladstones, The Attic & many more! Make sure to bring your appetite and your stretchy pants too! ;) 

Check out the full list here: Participating Restaurants

Trust me folks.. this is an event you don't want to miss! When else can you eat, drink & dance with the fishes while feeling great that you're helping further the mission of a great institution like the Aquarium of the Pacific!  Get your tickets soon!!

Tickets:http://www.aquariumofpacific.org/give/seafare 

 

 

#AquariumPacific #LBC #LongBeachEvents #OCEvents #AOP