Rob
Marshall, Bryan Gonzales, and Mario Marovic have revitalized the Downtown
Fullerton restaurant scene with their innovative college town concepts of
Matador, Wild Goose, and Commonwealth Lounge. In November 2012, HopScotch opened with the widest assembly of specialty
whiskeys in Orange County with over 100 different varieties from single malt
Scotch to small-batch and single barrel Bourbons. Mixologist, James Wood (now
lead mixologist at Scott’s Restaurant in Costa Mesa), started up their
handcrafted cocktails menu making whiskey not just a gentlemen’s drink but a
palatable, hip mixer. Yes, they are known for their selection of whiskey, but
they also have an excellent scratch kitchen creating craft American cuisine headed
by Chef Cody Storts. No canned or processed foods are in this kitchen – only
fresh from the farm produce and fresh meats.
In
November 2013, HopScotch started a Weekend Seasonal Brunch Menu.
On the menu, I saw the word “scrapple” and I was in food love. Let’s take a
look at some of the menu items I tried:
Crispy
Pig Ears is served with roasted Fresno coulis and lime. These are amazing! I’ve
had pig ears before off of a roasted pig and just love the crispy texture and
roasted flavor. HopScotch’s version is cut into strips, fried to crispy perfection and tossed in a seasoned
salt mixture which matched perfectly with the porky flavor. The roasted Fresno
coulis was a little spicy, but comfortable, with a sweet, roasted flavor that
paired well with the crispy pig ears. This would be perfect as a snack during
happy hour or shared as an appetizer before brunch. Warning, they are addictive
so try not to fight over the last strip! Thumbs up, way up!
To read more and see slideshow, please visit: http://www.examiner.com/review/hopscotch-isn-t-child-s-play-when-it-comes-to-scratch-food-and-libations
Mahalo,
OC Food Diva
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