Mendocino Farms DOUBLE AGAIN

Ugh. Of course my favorite place in UTC is one of the most expensive ones. But, MF is more than worth it. And it’s even more appealing now that I know they have fantastic house-made lemonade!

So this’ll be just a quick one-two punch deal:

“The 8 Hour” Pulled Pork  

The word that came to mind was “righteous.” Haven’t a clue why. I don’t think I’ve ever used that word in conversation, and if I have, it would have been in the sense of “righteous indignation” or something like that. This pulled pork was basically like homemade, in terms of seasoning and fat level. Great balance between the richness of the meat and the bite/tang of the sauce. The requisite slaw imparted the requisite vinegar and vegetable flavors, and the bread was excellent.

Note:  I treated myself to extra meat ($1), but only because I really love pulled pork. I’m sure it would be just about as good without that.

Short Rib Sunday Supper Trencher 

Braised short ribs with Sunday Sauce (red wine-tomato gravy, braised kale, and mirepoix), Mendo’s krispies, and local horseradish ricotta crema on a panini-pressed soft roll.

 

Could it be?! Is it possible that the trencher is coming back?

I mean, it’s only a name here, but still. I’ve loved trenchers ever since I learned about them in high school AP Euro (and asked my mom to replicate them at home).

The Sunday Sauce was adamantly winey, perhaps augmented by the tomatoes, and combined with the horseradish crema, provided just enough of a balance against the richness of the braise overall.

And such a generous hit of short rib! This isn’t even with extra meat.

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Kochee Kabob House

No Irvine restaurant cluster would be complete without a place that at least pays homage to some form of Middle Eastern cuisine. This place is more than an homage, though, which is, of course, all the better.

The format is simple—kabob/rice/salad, or a gyro—but the components are all great. Both my visits yielded nicely cooked, juicy kabobs (help I can’t stop reading kabob in Nicolai Jakov’s voice).

Beef koobideh, chicken breast kabob, buttery rice, a pleasantly vinegary salad, and a touch of yogurt sauce made a really nice lunch.

Beef koobideh, chicken breast kabob, buttery rice, a pleasantly vinegary salad, and a touch of yogurt sauce made a really nice lunch.

Prices range from $7 to $14. The thing I got was $12, which, with a bottle of water, made my change come out to $6.66. “Lucky number,” the proprietor commented. Didn’t help much in that night’s round of the trivia tournament at Anthill, but maybe I would have got run into by some bro on a power board or something if I hadn’t got that exact meal.

California Gogi Grill

No, not Kogi. I know, the whole voiced-unvoiced constant thing confuses me too. I’m surprised that I can keep it all straight with three languages other than English knocking about in my head.

Another long school day, another UTC lunch. My friend Andrew had the good fortune to be free in the UCI area at the same time I was, so he joined me on my now-routine lunchtime UTC walkabout. We settled on Korean fusion joint Gogi.

As if he was trying to out-white me, my friend got the KFC—KOREAN fried chicken—on french fries.

As if he was trying to out-white me, my friend got the KFC—KOREAN fried chicken—on french fries.

The bibimbap combo is a good deal! Eight bucks for a meat (pictured:  spicy chicken), rice, and 7 sides on a salad. Totally portable if necessary, and a better than expected balance of all the components, i.e., I didn’t have a bunch of salad left after eating all the sides.

Huh. Short post. Whatever. This is better suited to the modern attention span anyways.

Yushoken Izakaya and Ramen

“Man, it’s really hot.”

“Let’s go get a bowl of boiling hot liquid.”

“OK.”

I resisted the alluring smells of Slapfish as I came of the bridge and pressed on to the far end of UTC to satiate my 3 day craving for Japanese flavors.

Extra points for presentation.

 The murky, oily broth really hit the spot on this extremely typical Socal day, oddly enough. Also, I don’t remember liking bean sprouts as much as I did in this bowl. They just worked so well with the broth, meat, and wheaty ramen.

The “special egg” (that’s what it says on the menu I’m not being cheeky this time) was only just hard boiled. That with a spoonful of broth were perhaps the best bite paired with a pull from the nice mug of Kirin.

Now I really feel ready for the Jodaiko workshop this evening.