50 Dishes to Try Before You Die
Here they are, our O.C. favorites-the dishes you must try. Some are seasonal. Some are classics. All are memorable. Dig in.
By Gretchen Kurz / Photography by Jessica Boone, John Cizmas & Priscilla Iezzi
The Dish on the Dish
Crispy Garden Greens
Dark as a forest and bright as sunshine, Park Ave chef David Slay’s picked-this-morning greens take on extra lushness from an oh-so-brief baptism in blistering oil. Every bite is ethereal. $10
Greens are rinsed, and thoroughly dried before cooking.
They’re added, a serving at a time, to 400-degree canola oil, and quickly submerged using tongs.
40 seconds later, they’re lifted from the oil and drained on paper towels.
They’re seasoned with a sprinkling of Parmigiano-Reggiano, a smidgen of sea salt, and a squeeze of fresh lemon.
FYI: Sturdy Swiss chard and tatsoi will take 90 seconds in the oil.
11200 Beach Blvd., Stanton
If we overlooked something delicious that deserves to be on our list of Orange County’s best dishes, here’s your chance to nominate the 51st Dish. Just click here and tell us what it is, where to get it, and why you like it so much. By nominating your favorite, you’ll be entered to win a chance for $100 toward a dinner at Lucca.
To read the full story, order a print or digital copy of the December issue here.
This article originally appeared in the December 2011 issue of Orange Coast magazine.