The menu items in this post were provided by The Habit Burger
Grill but the opinions expressed here are my own.
Since
2016, The Habit Burger Grill has been one of my favorite stops for burgers
since they offer grilled sourdough to replace the more traditional bun. The
sourdough that they use just makes their burgers taste better. Maybe it’s the
butter-grilled outside along with the sourness of the bread that just makes my
taste buds crazy? But it must be more than that since I have had patty melts
and other sourdough grilled burgers at many different places. Whatever it is, the
sesame seed bun just doesn’t do these burgers justice. Sourdough is the only
way to go for me!
One
of my regular Rover.com
dog sitting clients, Meili, loves to join us on our dog-friendly foodie
adventures. You may remember him from the Zama
Tea YouTube video where we relaxed in their dog-friendly patio while we sipped
on delicious kombucha. Meili guards our meal from The Habit while enjoying a
warm day at Tri-City Park.
I love this park as it has a nice cemented walking trail that loops around the
lake. You can observe the many local ducks and migratory waterfowl, fish for
catfish and bluegill, and turtles sunning themselves on the shore or perched on
rocks.
My
absolute favorite sandwich on the menu is the Santa Barbara Char. It is a Double
Charburger with cheese and avocado on grilled sourdough. Again, it is that
sourdough! I swear it calls my name every time I walk into the restaurant. If
you follow me on Instagram, you’ll see this burger a lot. The juicy double burger
patties evenly spread across the sourdough with crisp lettuce, sweet tomato
slices, and pickles underneath and melted cheese and creamy avocado on top. It
is burger perfection! Rating: 5/5
My
second favorite is the Roasted Garlic Portabella Char. It is a Charburger with
portabella mushrooms, white American cheese, lettuce, tomato, caramelized onions,
pickle, and roasted garlic aioli on a toasted bun. I tried it once on the
toasted bun and then tried it again on the grilled sourdough. Guess which was
better? Grilled sourdough of course! The sourdough made the garlic aioli come
through even more along with the sweet caramelized onions. I loved the meaty
texture of the portabella mushroom which pairs well with their beef patties.
Rating: 5/5
If
you love sourdough, head on over to The Habit. You can eat there with your
furbabies on the patio or take your meal to-go and enjoy a nice picnic!
The services in this post were provided by Las Brisas but
the opinions expressed here are my own.
I remember the first time I ever heard of Las Brisas. I was
in my early twenties and our department secretary at Disney said it was her
favorite place to go for special occasions. And 20 years later, I finally see
why she loved this restaurant so much. We valeted our car and walked along a
cemented pathway perched above the beach and Pacific Ocean. We stood there for
a few minutes just taking in this breathtaking view as tourists snapped photos
with their phones. It was a postcard picture perfect moment! Originally, this
location was the Victor Hugo Inn, established in 1938. But in 1979, it was
christened Las Brisas and has become a Southern California landmark infusing
California and Mexican cuisines with our region’s abundant seafood.
Credit: Las Brisas
Earlier this month, Executive Chef Jay Scollon took the
reins to the kitchen and says, “Accepting the position as Executive Chef at Las
Brisas is an honor. I look forward to collaborating with our dedicated team,
making amazing guest connections, and expanding upon our rich traditions. I aspire
to continue making Las Brisas a celebrated destination and local treasure.”
Las Brisas Breakfast Buffet made a roaring comeback last
fall. With graduations and Father’s Day coming up, this would be an ideal place
to take the family, so everyone can eat what they want. Create your own omelets
with apple-stuffed chicken sausage, jalapeno cured bacon, chorizo, Oaxaca cheese,
baby spinach, rocket arugula, fresh tomatoes, champignon mushrooms, and
peppers. Customize waffles with the maple syrup fountain, Chantilly cream,
whipped butter, homemade strawberry jam, and more. Breakfast also includes eggs
benedict, avocado toast, yogurt parfaits, berry cups, and a plethora of freshly
baked treats. Available on Saturdays, there is also a seafood bar with oysters
on the half shell, oyster shooters, salmon, cilantro shrimp, and prime rib
carving station
Credit: Las Brisas
Jalapeno cured bacon
Credit: Las Brisas
Breakfast Enchiladas
Credit: Las Brisas
Oysters on the half shell (available on Saturdays)
Credit: Las Brisas
Eggs Benedict
Credit: Las Brisas
Yogurt Parfaits
Credit: Las Brisas
Braised Pork Belly Quesadillas
Can’t get up early enough for breakfast? Las Brisas has a phenomenal
lunch menu to match the fabulous view.
Here is what we ordered:
Black Salt Peach Margarita is served in glassware hand-crafted
by a local Laguna Beach artist. It reminded me of the ocean, splashes of cobalt
blue swirling within clear glass. The margarita was smooth and refreshingly
sweet with peach nectar. Rating: 5/5
Fried Calamari is dressed with Fresno jelly, cilantro,
peanuts, and charred scallions. The calamari was lightly battered and fried to
perfection – crispy on the outside and tender on the inside. The Fresno jelly
had a nice balance of sweet and heat, reminiscent of sweet chili sauce in Asian
cuisine. Peanuts were an interesting touch, adding a crunchy texture and nutty
flavor. Rating: 5/5
Oysters on the Half Shell are served with pomegranate
mignonette, horseradish, and cocktail sauce. Artfully shucked, the oysters slid
right off the shell. The oysters were a tad briny with a sweet finish. I love
playing with flavors and bounced between the mignonette (sweet and sour flavor)
and the cocktail sauce topped with horseradish (sweet and spicy flavor).
Rating: 5/5
Lunch Trio is a great way to try a few fancy dishes in one
plate. Choose from Cauliflower dos Caminos, Arancini, Blue Corn Tostada, Bruschetta,
Nueske’s Bacon, Crispy Sweetbreads,
Scallop, Seared Tuna, or Crab Cake. Here are the ones I picked:
Crispy Sweetbreads served with plum chutney and sunflower
seeds. Sweetbreads are the thymus gland of a calf. You would likely find them
on a high-end French menu and now on Las Brisas’ menu. They were cooked just
right - seared on the outside and creamy on the inside. The pairing of plum chutney
was an amazing play on the taste buds consisting of tangy plum and creamy
sweetbreads. The sunflowers added an earthy, nutty flavor and crunchy texture.
Rating: 5/5
Arancini is stuffed with goat cheese atop peppadew relish.
The arancini didn’t have any risotto inside though. It was a ball of goat
cheese rolled in bread crumbs and deep-fried. It worked well with the sweet, tangy
peppadew relish. I just wished I had a few pieces of crostini to eat it with as
it is very rich. Rating: 4.5/5
Bruschetta is topped with a thick slice of sirloin and bleu
cheese butter. If you have been following my blog, you would know that I love steak
and bleu cheese. It is a perfect match like chocolate and peanut butter. The bread
was nicely toasted, and the bleu cheese butter melted into all the nooks and
crannies of the bread. The steak was tender and juicy. Rating: 5/5
Asada Dip is made with prime New York steak, Oaxaca cheese, sautéed
onions, and served with serrano au jus and house chips. If you love a good
cheese-pull factor like I do, this sandwich is made for you. Oaxaca cheese has
a nice stretching ability like mozzarella as well as a creamy, yet subtle
flavor. The thinly sliced medium rare steak and sweet onions paired nicely with
the cheese. The bread was sturdy enough to hold up to the juicy steak and au
jus with a crusty outside and spongy texture inside. The house made chips were
amazing with kettle-cooked goodness. Rating: 5/5
With this view, you need to end with a sweet note! Enjoy a cup
of coffee and one of Las Brisas’ fabulous desserts!
Chocolate Mousse Cake is layered with chocolate mousse,
encased in dark chocolate glaze, and served with macerated strawberries. If you
love chocolate but don’t want something heavy, this is the perfect! The cake was
light along with the mousse but exuded deep chocolaty flavor along with the
dark chocolate glaze. The strawberries added a sweet and tangy flavor to
balance out the chocolate and cream. Rating: 5/5
Crème Brûlée is made with Mexican vanilla and is crowned
with a caramelized sugar shell and seasonal berries. There is nothing better than
breaking into that caramelized sugar on top of a Crème Brûlée. It is like shattering
glass. When torched correctly, the sugar should be dissolved but not burnt and
should taste like a smoky caramel. It is the perfect pairing with the creamy
vanilla custard and adding a crunchy texture. Las Brisas’ version is
perfection! Rating: 5/5
With graduations, Father’s Day, and warmer weather heading
our way, Las Brisas should be your #1 pick for dining. Make your reservation
now!
