{"id":28,"date":"2011-08-23T01:08:00","date_gmt":"2011-08-23T01:08:00","guid":{"rendered":"http:\/\/wendyfulworld.com\/?p=28"},"modified":"2017-05-22T11:11:44","modified_gmt":"2017-05-22T18:11:44","slug":"costa-mesa-restaurant-week-2011-charlie-palmer-at-bloomingdales-south-coast-plaza","status":"publish","type":"post","link":"https:\/\/wendyfulworld.com\/?p=28","title":{"rendered":"Costa Mesa Restaurant Week 2011 – Charlie Palmer at Bloomingdale’s South Coast Plaza"},"content":{"rendered":"

Food and fashion under one roof is what this restaurant calls an irresistible combination.\u00a0 I call it genius!\u00a0 Upon entering the restaurant, you can’t help but be intrigued by the vintage and yet sophisticated decor.\u00a0 In addition to the restaurant, it also houses a Wine Retail Shop, Next Vintage.<\/p>\n

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Allen and I had been here before and tried many of the amazing Small Plates.\u00a0 We decided to come back again during Costa Mesa Restaurant Week, this time for dinner.<\/div>\n
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Once we placed our orders, we were served with a small loaf of baguette and cheese roll.\u00a0 I appreciated these were freshly baked.\u00a0 We also got two small plates of Halibut Ceviche, compliments of the chef, which were quite good.\u00a0 The sauce was made from orange (I’m guessing) instead of lemon\/lime, so it was different.<\/div>\n

The Restaurant Week Dinner Menu<\/a> offers only 2 entree selections, so I went with it but Allen opted to order from the regular dinner menu.\u00a0 My first course was the SUMMER MELON SALAD PROSCIUTTO, PICKLED ONIONS, RICOTTA WALNUT BUTTER.\u00a0 At first glance, I wasn’t sure if I was going to like it.\u00a0 The melons looked ‘cooked’.\u00a0 Once I took a bite, I realized they had been infused with something (liquor manybe?) and were quite good.\u00a0 I am not a fan of prosciutto, so I gave them to Allen, but I enjoyed the rest.\u00a0 \ud83d\ude42<\/span><\/p>\n

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Before my second course arrived, we also received 2 plates of Tortellini, again, compliments of the chef.\u00a0 Not sure why we got them because we didn’t see other tables getting them, so THANK YOU!\u00a0 These were so yummy.<\/div>\n
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My entree was BLACKENED PORK TENDERLOIN <\/span>CREAMY GRITS, SHRIMP, BRAISED SWISS CHARD, BACON JUS.\u00a0 The pork was very tender but it tasted ‘smoked’ to me instead of blackened.\u00a0 I loved the shrimp which was very sweet!\u00a0 I barely ate the rest because I was so full. \u00a0\u00a0 <\/span><\/div>\n
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Allen ordered 8 OZ. FILET MIGNON<\/span> – <\/span>CARAMELIZED ONION POTATO CROQUET, BABY CARROTS BOURBON PEPPERCORN SAUCE and a side order of <\/span>GARLIC SAUTEED SPINACH.\u00a0 The filet was very tender and flavorful.\u00a0 The spinach tasted very much like Chinese stir-fry and was very good.\u00a0 But we probably should have gotten something else had we known the filet already came with it.\u00a0 <\/span><\/div>\n
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For my dessert, I chose MINT CHOCOLATE BROWNIE SUNDAE<\/span> – DOUBLE CHOCOLATE BROWNIE, MINT CHOCOLATE CHIP ICE CREAM, HOT FUDGE.\u00a0 The brownie was very different that it was not at all sweet.\u00a0 The ice cream was very minty.\u00a0 If you like sweets, this may not be for you, but I enjoyed it.\u00a0 <\/span><\/div>\n
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I was really surprised not more people were dining there.\u00a0 I really thought more people would take advantage of the restaurant week.\u00a0 Maybe because it’s the first year and not many people knew about it!\u00a0 That’s too bad because so far, Allen and I are enjoying every dining excursion.<\/p>\n

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Charlie Palmer at Bloomingdale Costa Mesa<\/span>
\n3333 Bristol Street
\nCosta Mesa, CA 92626
\n(714) 824-4600<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Food and fashion under one roof is what this restaurant calls an irresistible combination.\u00a0 I call it genius!\u00a0 Upon entering the restaurant, you can’t help but be intrigued by the vintage and yet sophisticated decor.\u00a0 In addition to the restaurant, it also houses a Wine Retail Shop, Next Vintage. Allen and I had been here...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"pp_embeds":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[68],"tags":[87,84,88,89,83,90],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-restaurants","tag-charlie-palmer-at-bloomingdales","tag-costa-mesa","tag-filet-mignon","tag-pork-tenderloin","tag-restaurant-week","tag-wine-bar"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3lTx3-s","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28"}],"version-history":[{"count":5,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/28\/revisions"}],"predecessor-version":[{"id":9481,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=\/wp\/v2\/posts\/28\/revisions\/9481"}],"wp:attachment":[{"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wendyfulworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}