Advertisement

New Pierre’s Keeping Its Old Standards

Chef Pierre Tamas, who operated Pierre’s and Noodles restaurants in San Juan Capistrano in the 1980s and early ‘90s, has resurfaced in Dana Point with a new incarnation of Pierre’s, two years in the making. Not too new, mind you: “No graffiti on your soup, nothing by Salvador Dali,” promises Tamas, who favors traditional French cuisine.

The menu offers such time-tested appetizers as escargot (snails in wine and garlic butter, $7.50) and entrees including poulet aux picholines (sauteed chicken breast with green olives and Cognac, $15.50). Most popular among pastries is Tamas’ own “Pierre brulee ,” a creme brulee Napoleon in a three-berry sauce ($4.50).

Tamas has tried to combine the friendly ambience of a Paris bistro with the romance of seaside Cote d’Azur; on the walls hang paintings of both locales.

Open Tuesday through Saturday, 5:30 to 11 p.m., and for Sunday brunch, 11 a.m. to 3 p.m.

Advertisement

34471 Street of the Golden Lantern, Dana Point. (714) 443-0877.

*

Chef Vincent Guerithault brings his acclaimed French Southwestern cuisine--no fooling, duck confit tamale with cilantro beurre blanc-- to Mr. Stox in Anaheim tonight, taking over the kitchen for one night only. Guerithault apprenticed at Maxim’s of Paris, worked under Jean Banchet at renowned Le Francais in Wheeling, Ill., then opened his award-winning Vincent Guerithault on Camelback in Phoenix. It’s open reservation, order a la carte (most entrees about $15). . . . Pascal cellar master Sinead Ferramosca reported “complete chaos” after mention here of $12 wine tastings every other week at the epicerie; 60 people showed up for a tasting, and many couldn’t be accommodated. As a result, the events are now every Wednesday, $12 prepaid, $15 at the door, and they’ll have “an extra bottle of wine” at the ready. . . .

In the case of the new Morton’s of Chicago, the Steakhouse, at South Coast Plaza Village in Santa Ana, the question isn’t where’s the beef?, but when? A Dec. 12 press release announced a January opening, followed by a Dec. 27 release that promised late February. A Jan. 4 missive mentioned early spring. Now the president of Morton’s says he’s still planning a February opening, while the PR firm and South Coast Plaza have both amended their targeted dates to early March. Stay tuned. . . . Smorgasbord was once known as brannvinsbord, or aquavit table, in honor of the ice-cold Swedish beverage that is served with it. Alcohol distributing giant Seagrams has decided to no longer import aquavit, so Gustaf Anders in Santa Ana is petitioning the company to keep the tradition alive. Stop by if you want to add your name to the list.

Advertisement

Information for this column can be faxed to (714) 966-7790. Or phone (714) 966-7700.


Advertisement
Advertisement