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Monday, February 2, 2015

Bacchus Bar & Bistro in Irvine, CA

Bacchus Secret Cellar opened back in 2009. Five years later, a top-to-bottom renovation took place as a renewed Bacchus Bar & Bistro was born. They currently have over 350 labels and over 30 craft beer options including 6 rotating on draft. The Secret Cellar still exists in the back of the restaurant offering over 75 top shelf wine selections ranging from $100 to $300 per bottle. Chef Charity Smith, formerly of Patina Group, has taken over the kitchen with a selection of small plates, cheese boards, sandwiches, and desserts.


 Taco Tuesdays are a great way to get some variety of land and sea while enjoying beer or wine.

  • Shredded Beef Tacos work well with the pickled red onion and spicy jalapeno flavor. The beef needs to be seasoned a bit more to bring out the natural beef flavor. Rating: 2.8/5
  • Carnitas Tacos have a great flavor with porky goodness shining through. The cojita cheese matches well with a salty cheese flavor. Rating: 4.3/5
  • Fish Tacos has a generous portion of fish. Spicy and sweet flavors are balanced and match with the fish. Rating: 3.8/5



Beer Samplers are a great way to try different beers. You can try four different beers from the draft options for $13. Here are some that might be on rotation:



Here are some menu items you might want to try:

  • Warm Roasted Brussels Sprouts served with Chinese sausage (lap xiong), shishito peppers, fried garlic, and sesame ponzu. The brussels sprouts are roasted to sweet perfection. The lap xiong adds a sweet porky flavor. Along with the ponzu and shishito peppers, the flavor profile is very Asian. For presentation, it would be nice to have the shishito peppers raw for a contrasting bright green color as the brussels sprouts lose their color due to the roasting process. Rating: 4.3/5
  • Glazed Pork Belly Tacos are glazed with a sweet soy reduction and topped with kimchi salsa and cabbage. Unfortunately, the glaze and kimchi salsa overpowers the pork flavor. The tortilla, on the other hand, has a hearty roasted corn flavor. Braising the pork belly with non-sweet soy marinade would push the flavor forward plus make for more tender pieces of pork. It would balance out with the spicy and somewhat sweet kimchi. Rating: 2.1/5
  • Lamb Burger topped with goat cheese, roasted tomato, pickled red onions, cucumber, and lemon tahini yogurt atop an egg bun. The presentation is very interesting. It looks like a giant lamb meatball inside a huge brioche bun. It would be better with a smaller bun for a tall burger or making the burger patty flatter to fit the brioche bun. Also, lamb needs to be seasoned a bit to bring out the true natural lamb flavor. Rating: 3/5
  • Chocolate Bread Pudding topped with chocolate sauce and whipped cream. The bread pudding has a firm texture and chocolate aroma. You can see the chocolate chips/chunks inside but the chocolate flavor seems to be muted. The chocolate drizzle is nice but a chocolate ganache would be better. Also, vanilla bean ice cream would be better than whipped cream as it would create a natural crème anglais sauce as it melts on the warm bread pudding. Rating: 3/5

Specials:

  • Happy Hour: Monday through Friday from 4pm to 6pm: $2 and $3 off all wines by the glass, $2 and $3 off all brews
  • Taco Tuesdays



Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 3 out of 5 stars
Service: 5 out of 5 stars


For more information:
6735 Quail Hill Pkwy
Irvine, CA 92603
+1.949.502.4600

Bacchus Bar and Bistro on Urbanspoon

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