Taking a ‘Cue From the Mongols

No doubt more than a few Mongolian barbecue devotees in Ventura have anticipated the opening of Wok ‘n’ South on Main Street.

Fans of the stir-fried noodle-vegetable-meat dish have been without a local fix since Lusty’s closed awhile back. And the newly opened restaurant shouldn’t be hard to find, since it’s housed in the spacious building--now refurbished--that Lusty’s once called home.

How Wok ‘n’ South came to Ventura is a testament to the cult-like popularity of Mongolian barbecue, which garnered fad status during the ‘70s.

Oscar Santana, 21, and a silent partner opened their first Wok ‘n’ South Mongolian Barbecue last year in Thousand Oaks. A steady stream of customers soon prompted a dining room expansion and convinced the pair that success could be duplicated in Ventura. After all, the simple cuisine, necessitated by nomadic life, isn’t exactly ubiquitous in these parts.

“It’s in a class of its own,” Santana said. “You can’t go just anywhere and expect to find Mongolian barbecue.”

For the uninitiated, Mongolian barbecue is about simplicity and personal touch. You begin with a bowl and a mission.

First, cover the bottom of the bowl with thinly sliced meat. Your choices: beef, lamb, pork, chicken or any combination thereof.

Next, a healthful offering of fresh vegetables is piled high--mushrooms, carrots, broccoli, onions, green onions, bell pepper, celery, cabbage, bean sprouts, along with cilantro, water chestnuts and pineapple. Again, personal preference reigns.

Thick noodles are then loaded on to provide the next layer to your heightening concoction.

But you aren’t quite finished. Next to the vegetable bins is a series of steel pots containing oils and sauces, among them barbecue oil, chili oil, sesame oil and curry, garlic and seafood sauce. The flavor intensity of your dish will depend on how much of each you ladle on. A sign above the counter provides suggestions on how to achieve mild, medium or hot spicing.

Now hand your bowl to the cook. The ingredients are dumped on a round, scorching hot griddle, whisked around for a couple of minutes with bamboo sticks and returned to you piping hot on a plate with steamed rice.

A chance to create your concoction allows for a good bit of experimentation for repeat customers and ultimately is the appeal of the concept.

“People love it because they are creating their own dish,” Santana said.

A single trip to the condiment buffet to create a bowl is $5.95 for lunch. For dinner, it’s all you can eat for $8.95. Each meal at Wok ‘n’ South is accessorized with Chinese-style egg drop soup, wonton, egg roll, rice and flat sesame bread.

A quick note to explain the south in Wok ‘n’ South: Santana and his partner first had visions of outfitting their restaurants with Mexican grill fare. A menu was drafted, but the idea will remain on hold for the time being.

DETAILS

Wok ‘n’ South Mongolian Barbecue has two locations. Ventura: 2835 E. Main St., near Five Points; 653-2658. Thousand Oaks: 2691 E. Thousand Oaks Blvd., at the Palm Plaza shopping center; 496-1604. Hours for both locations: Mon-Thur., 11:30 a.m. to 9 p.m.; Fri-Sat., 11:30 a.m to 10 p.m.; Sun., noon to 9 p.m.

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The familiar red and white stripes, Tiffany-style lamps and vintage antiques that mark every T.G.I. Friday’s have arrived in Simi Valley. At about 6,700 square feet, the newly opened restaurant can seat more than 230 in the dining room and bar area, plus another 80 patrons on an outside patio.

The American bistro-style chain has built a near-empire--there are more than 520 locations in 47 countries--on its casual, take-a-load-off ambience. You wonder if patrons really frequent Friday’s for the sake of the food, or if it’s more for the socializing. To be sure, both are plentiful.

A mainstay at each Friday’s is a sizable bar where spirits of all sorts are poured. An extensive menu is filled with a wide assortment of appetizers, burgers, salads, soups and sandwiches. Entrees include steak and ribs, fajitas, pastas and Friday’s Wrappers--assorted grilled meats, vegetables, etc., wrapped in wheat flat bread.

DETAILS

T.G.I Friday’s is at 2795 Tapo Canyon Road, Simi Valley. Hours: Daily, 11 a.m. to 2 a.m. Call 306-9073.

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The Taste of Ventura County Food & Wine Festival will return to the Channel Islands Harbor beginning Oct. 8.

The seventh annual waterside event will offer samplings prepared by more than 20 area restaurants. Representatives from about 30 wineries and brewers will be on hand to pour their selections as well.

The fun includes live entertainment, a plethora of vendor exhibits, arts and crafts and children’s activities.

Hours: Friday, 5 to 11 p.m.; Oct. 9, noon to 11 p.m.; Oct. 10, 11 a.m. to 8 p.m. Admission: $7 general; $5 senior citizens and military; free for children 12 and younger accompanied by an adult. For more information, call 985-4852.

Rodney Bosch writes about the restaurant scene in Ventura County and outlying points. He can be reached at 653-7572, fax 653-7576 or by e-mail at: rodney.bosch@latimes.com.