LINCOLN LAWYER—Directed by Brad Furman. Starring Matthew McConaughey, Marisa Tomei, Ryan Phillippe/scriptwriter: John Romano from a novel by Michael Connelly/1hr59min/rated R
(B) I viewed this film on a cold, rainy day. It was a perfect day for this kind of movie: A compelling drama with just enough suspense to keep you rapt. Finally, a vehicle for Matthew McConaughey to really sink his teeth into, and he really showed off his acting chops as a legal eagle. This was quite a departure from his usual romantic comedies, but his sarcastic wit, fit well with the character as well. In one memorable scene in particular for me, Matthew's stare at his client (and the camera) was a penetrating laser beam that burned right through me. It was sooooo sweet, man. McConaughey’s co-stars were also great in their supporting roles. Bill Macy, as Matthew’s investigative assistant hits the mark as well as Marisa Tomei in the role of Matthew’s ex-wife. Ryan Phillippe takes on the role as the “star” client with a duel personality. Ryan does well at playing the innocent, but leaves a lot to be desired in his representation of his evil-face. He played it a bit too soft for me. Other than that small criticism, I have no objections to this film. I loved it! I give it three and a half binoculars.
(G) This was a good, old-fashioned court room, crime drama in the tradition of L.A. Confidential, or A Few Good Men. In other words, I also loved it. There were just enough twists and turns to keep you guessing and it followed the “old school” scriptwriting style that is required for good story-telling. As a script it was well done and well performed with multiple plot-lines and fulfilled format expectations right down to being almost exactly two hours in length. The beauty of this (an example of a good) mystery thriller was that the audience “knew” some of the details that were not being revealed in the courtroom scenes and were engaged therefore in trying to figure out how this fascinating tale, with great characters was all going to be resolved. As for the details, nothing was wasted. There was no fat, no unnecessary scenes. This becomes apparent the farther one gets into the movie, but each detail is revealed with a casualness that draws you into the web ever further. I have not been this pleasantly surprised for a long time, not as I was with The King’s Speech, but for the simple fact that I love a well-told story. In movies, of course there is more to success than the script (such as the portrayals and the delivery of the dialogue, as Barbara pointed out) but let’s face it. As the writer’s saying goes: You can make a bad movie out of a good script, but you can’t make good movie out of a bad script. I recommend this one on several levels and give it four binoculars. I guess that gives us a Bifocal Review of 3 and ¾.
Gordon & Barbara in Paris
Here's Looking at YOU
Wednesday, March 23, 2011
Wednesday, March 16, 2011
Thursday, March 10, 2011
French Riviera--Los Cabos
Bon Appetite! 
NOTE: This is from our archives when we did bifocal reviews for Destino Los Cabos!
By Gordon Richiusa & Barbara Richiusa
Culinary Profile and Bifocal Review
The beautiful French Riviera has long been viewed as the place for fine dining where great chefs are trained. Now you can experience food in the grand tradition of the great French chefs, right here in the Mexican Riviera of Los Cabos at one of three French Riviera restaurants or Cafes.
If you are looking for something light but delicious The French Riviera Bakery in San Jose or the Boutique in San Lucas are a must!
Each cup of regular or decaf coffee is individually fresh-brewed. Your eyes will light up like a kid in a candy store when you see the magnificent selection of fresh breads and pastries or you can make a selection from a modest menu of breakfast or lunch items. Where else can you be in Mexico and feel you are in a café in Paris? In San Jose you can view the team of pastry chefs as they lovingly prepare the treats for both cafes and many other businesses on the Cape.
The “secret weapon” of the French Riviera armada is the award winning chef, Jacques Chretien. Jacques oversees everything from preparation to presentation in exactly the same way he has astonished royalty and celebrities around the globe.
If your nature makes you want to take it to the limit and savor the ultimate in French cuisine then the French Riviera Restaurant, found on the Transpenisular is sure to satisfy.
Jacques and Sophie Chretien came to Los Cabos by way of Pierre Cardin’s Maxim’s in Mexico City. After fulfilling a two year contract as the executive chef with the exclusive Esperanza Resort, tantalizing the palette’s of the celebrity elite, Sophie “loved the climate” and the two decided to open their first of three eateries in San Jose. “My desire was to have a bakery where people could go and experience something different, but Jacques expertise was in fine dining. He is a member of the Maitres Cuisiners de France (the Master Chefs of France). This is an exclusive, invitation only society, which is an earned privilege. He wanted to open the restaurant where he could offer the high quality and fresh products to his guests, without their having to go to Paris or some of the exclusive resorts.” They now have about forty employees. Some who came all the way from France with them, but the bulk of the remainder are locals. The addition of a third café in Cabo San Lucas now makes these great products available to people at both ends of the corridor as well as both ends of the financial spectrum.
Chef Jacques says of their accomplishment, “ My hope is to make the Bakery and the Boutique similar, eventually. However, if you come to Los Cabos and you don’t go at least once to the French Riviera Restaurant, you don’t know the full experience of Cabo.” When he speaks proudly of his food, he speaks from experience as his biography reads like the who’s who of culinary art. He is a member of the Confrerie de la Chaine des Rotisseurs—the cream of the crop of chefs, wine experts and food connoisseurs. He has lived in France and managed some of the best French restaurants impressing this same elite society of food and wine experts. When the movie Troy was shooting along the Corridor, his cafés and restaurant were a constant supplier to the likes of Jennifer, Brad and the rest of the cast and crew. When elite events or weddings are being planned here in Los Cabos, it is Chef Jacques who is trusted with the food and wine selections. It is for reasons such as these that The Baja Traveller named his restaurant, “the best French restaurant in Los Cabos.” And, why in May, Jacques will go to Paramount Studios in Hollywood to participate in the Wine Masters event. Locally, he has also established his expertise with wine, as he helped to make the “Le Beaujolais Nouveau Wine Event a great success.
Jacques, Sophie and their staff contribute in other ways to the local culture and economy by such activities as making a gigantic Strawberry Tart to benefit the Red Cross here in Los Cabos to offering cooking classes for kids.
If you decide to experience the finest dining in the area, look for the French Riviera sign on the highway at km #6 in the Plaza Del Rey. You will have three menus to choose from, with multiple selections in each category. “We offer a good value, good quality three or four course meal for $49 or $59. Then there is the Chef’s Choice, 7 course meal for $150 per person, which includes 6 different wines.” Before you balk at the cost, remember that this is a dining experience not just a meal. This kind of experience is for those who want to take the time to taste their food, fitting into the relaxed pace of the area. You will be served smaller portions, with very distinct flavors and the servers (and perhaps the chef himself) will narrate each setting, selection and service. Our meal lasted for over three hours!
On the night we dined, our menu included a variety of appetizers, a light salad, an asparagus and scallop soup, oyster-stuffed pastries, frog legs, chicken stuffed with caviar, a pre-dessert, a dessert and post dessert! The wine cellar boasts more than 150 varieties of wines from Mexico, California and France to name a few. And, the pre-dinner margarita (made with an aged tequila) was equally impressive.
What is it that makes French food so special? According to Chef Jacques, “It is a more real food. It is very simple like the French people. By that I mean, if you eat Chinese food, or some other kinds of food—which I also love to eat—you get a lot of flavors all mixed together. You don’t really know what is in there. With French food, filet mignon for instance, there is one food that is featured and maybe surrounded by a couple of other things. You know what you are eating with each course. If you are in Paris, or another city in France, it is the same way. There is one central building or landmark, like the Eiffel Tower and everyone congregates around it. Los Cabos is an International town that is very much like a French town, very different from other towns you might find in Mexico. Our guests are about 60% from the U.S. and Canada, 20% from Mexico and 20% from other places, such as Europe. We came here by way of Mexico City, and for one thing there are not as many people here, so you don’t have as many problems. People are very friendly and the Arcos is a landmark just like those you find in France, where people congregate and meet.” The two cultures blend well.
Food and service of this caliber often requires months of advance reservations, and will likely be much more difficult to accomplish in the near future. Our advice is to take advantage of this relatively new opportunity and come to enjoy this experience now.
Barbara summed it up this way, “I’m well traveled and never have I had a dining experience like this. I used to wonder what all the fuss was about, when I saw celebrities and dignitaries praising the dining experience offered by incredible French Cuisine. I wanted to know what could possibly make the food so good. Well, now I know. “
NOTE: This is from our archives when we did bifocal reviews for Destino Los Cabos!
By Gordon Richiusa & Barbara Richiusa
Culinary Profile and Bifocal Review
The beautiful French Riviera has long been viewed as the place for fine dining where great chefs are trained. Now you can experience food in the grand tradition of the great French chefs, right here in the Mexican Riviera of Los Cabos at one of three French Riviera restaurants or Cafes.
If you are looking for something light but delicious The French Riviera Bakery in San Jose or the Boutique in San Lucas are a must!
Each cup of regular or decaf coffee is individually fresh-brewed. Your eyes will light up like a kid in a candy store when you see the magnificent selection of fresh breads and pastries or you can make a selection from a modest menu of breakfast or lunch items. Where else can you be in Mexico and feel you are in a café in Paris? In San Jose you can view the team of pastry chefs as they lovingly prepare the treats for both cafes and many other businesses on the Cape.
The “secret weapon” of the French Riviera armada is the award winning chef, Jacques Chretien. Jacques oversees everything from preparation to presentation in exactly the same way he has astonished royalty and celebrities around the globe.
If your nature makes you want to take it to the limit and savor the ultimate in French cuisine then the French Riviera Restaurant, found on the Transpenisular is sure to satisfy.
Jacques and Sophie Chretien came to Los Cabos by way of Pierre Cardin’s Maxim’s in Mexico City. After fulfilling a two year contract as the executive chef with the exclusive Esperanza Resort, tantalizing the palette’s of the celebrity elite, Sophie “loved the climate” and the two decided to open their first of three eateries in San Jose. “My desire was to have a bakery where people could go and experience something different, but Jacques expertise was in fine dining. He is a member of the Maitres Cuisiners de France (the Master Chefs of France). This is an exclusive, invitation only society, which is an earned privilege. He wanted to open the restaurant where he could offer the high quality and fresh products to his guests, without their having to go to Paris or some of the exclusive resorts.” They now have about forty employees. Some who came all the way from France with them, but the bulk of the remainder are locals. The addition of a third café in Cabo San Lucas now makes these great products available to people at both ends of the corridor as well as both ends of the financial spectrum.
Chef Jacques says of their accomplishment, “ My hope is to make the Bakery and the Boutique similar, eventually. However, if you come to Los Cabos and you don’t go at least once to the French Riviera Restaurant, you don’t know the full experience of Cabo.” When he speaks proudly of his food, he speaks from experience as his biography reads like the who’s who of culinary art. He is a member of the Confrerie de la Chaine des Rotisseurs—the cream of the crop of chefs, wine experts and food connoisseurs. He has lived in France and managed some of the best French restaurants impressing this same elite society of food and wine experts. When the movie Troy was shooting along the Corridor, his cafés and restaurant were a constant supplier to the likes of Jennifer, Brad and the rest of the cast and crew. When elite events or weddings are being planned here in Los Cabos, it is Chef Jacques who is trusted with the food and wine selections. It is for reasons such as these that The Baja Traveller named his restaurant, “the best French restaurant in Los Cabos.” And, why in May, Jacques will go to Paramount Studios in Hollywood to participate in the Wine Masters event. Locally, he has also established his expertise with wine, as he helped to make the “Le Beaujolais Nouveau Wine Event a great success.
Jacques, Sophie and their staff contribute in other ways to the local culture and economy by such activities as making a gigantic Strawberry Tart to benefit the Red Cross here in Los Cabos to offering cooking classes for kids.
If you decide to experience the finest dining in the area, look for the French Riviera sign on the highway at km #6 in the Plaza Del Rey. You will have three menus to choose from, with multiple selections in each category. “We offer a good value, good quality three or four course meal for $49 or $59. Then there is the Chef’s Choice, 7 course meal for $150 per person, which includes 6 different wines.” Before you balk at the cost, remember that this is a dining experience not just a meal. This kind of experience is for those who want to take the time to taste their food, fitting into the relaxed pace of the area. You will be served smaller portions, with very distinct flavors and the servers (and perhaps the chef himself) will narrate each setting, selection and service. Our meal lasted for over three hours!
On the night we dined, our menu included a variety of appetizers, a light salad, an asparagus and scallop soup, oyster-stuffed pastries, frog legs, chicken stuffed with caviar, a pre-dessert, a dessert and post dessert! The wine cellar boasts more than 150 varieties of wines from Mexico, California and France to name a few. And, the pre-dinner margarita (made with an aged tequila) was equally impressive.
What is it that makes French food so special? According to Chef Jacques, “It is a more real food. It is very simple like the French people. By that I mean, if you eat Chinese food, or some other kinds of food—which I also love to eat—you get a lot of flavors all mixed together. You don’t really know what is in there. With French food, filet mignon for instance, there is one food that is featured and maybe surrounded by a couple of other things. You know what you are eating with each course. If you are in Paris, or another city in France, it is the same way. There is one central building or landmark, like the Eiffel Tower and everyone congregates around it. Los Cabos is an International town that is very much like a French town, very different from other towns you might find in Mexico. Our guests are about 60% from the U.S. and Canada, 20% from Mexico and 20% from other places, such as Europe. We came here by way of Mexico City, and for one thing there are not as many people here, so you don’t have as many problems. People are very friendly and the Arcos is a landmark just like those you find in France, where people congregate and meet.” The two cultures blend well.
Food and service of this caliber often requires months of advance reservations, and will likely be much more difficult to accomplish in the near future. Our advice is to take advantage of this relatively new opportunity and come to enjoy this experience now.
Barbara summed it up this way, “I’m well traveled and never have I had a dining experience like this. I used to wonder what all the fuss was about, when I saw celebrities and dignitaries praising the dining experience offered by incredible French Cuisine. I wanted to know what could possibly make the food so good. Well, now I know. “
Saturday, February 26, 2011
Harpoon Henry's Restaurant in Dana Point, CA
Harpoon Henry’s by Barbara Richiusa & Gordon Richiusa
Harpoon Henry’s, situated just feet from the water on the dock in Dana Point Harbor is as close as you can get to a maritime meal, without having to board a vessel. This is an establishment with broad appeal, a meal and price for every pocketbook, lots of character along with an “all are welcome” atmosphere.
Opened in 1975 with full lunch and dinner menus seven days a week and a brunch on Sunday. Harpoon Henry’s has become notorious for its happy hour, often with a line out the door and into the parking lot. This popularity is well deserved, since this “hour” takes place Monday through Fridays and lasts from 4pm to 7pm.
This “happy hour” was started in 1993, coincidentally during the last major economic downturn in the U.S., but Harpoon Henry’s has actually seen a slight upturn in their sales for the year, even in the upstairs dining room where the atmosphere is at a premium and the service is a cut above.
Every night of the week, the happy hour packs the lounge, but on certain nights lines are out the door. The reasons for this increased interest might have something to do with their “wine ½ price” by the glass or martinis and mai tais also at half the regular price. Harpoon Henry’s “specialty” martinis are dressed Polynesian style with fresh fruit and juice served in mini-ice-beakers to keep things cool. You can almost feel the cool tropical breeze.
Other Items on the happy hour menu include but are not limited to:
CALAMARI STRIPS 3.95, COCONUT SHRIMP 8.95, BOWL OF CLAM CHOWDER 4.95, HOUSE MARGARITA 4.95, WELL DRINKS 4.95, CHICKEN TACOS 7.95, CALAMARI STEAK 7.95, or DELUXE BURGER 7.95.
As you are able choose your menu, you can also choose your style of dress. Meals can be enjoyed in very or semi casual wear, or a little more formal with fine, private dining upstairs. All three seating areas have great views of the Dana Point Harbor, from which annual boat parades can be observed. There is literally something for everyone. You can even book a catered wedding and other event in advance, by appointment.
Prices range from low to moderately high, but there is a variety of fare from which to choose. With choices ranging from fish and chips to lobster, everyone can find something they will like on a very full menu with items priced from a few dollars to around $30 for lobster or filet for the beef lover.
Chef Lupe Silva has helmed the kitchen for 32 years and has been assisted by Chris Chavarin for the past 19.
General Manager and co-owner Bob Cosgrove is an old football player who likes to run his restaurant “with a heavy team atmosphere.” We’re really very much like a family here, since two of my partners are old fraternity brothers.”
The catch phrase of this establishment is, “Make people want to come back,” says Bob. “We know there are plenty of places to eat and that we cannot survive for long with poor service or bad food. If people don’t want to come back, again and again, then we wouldn’t have lasted as long as we have.”
In fact, Bob admits that in these tough economic times, the lure of a reasonably priced happy hour coupled with a great location and great service seems to have picked up business a little in recent months. Interestingly, dinner sales are substantially up as well over last year, in the same period. “We seemed to have escaped the downturn for now and are up about 4% for January,” Bob confided.
One theory of Harpoon Henry’s staying power may be ecological in nature. Says Bob, “I think it has also been warmer this January than usual and people are still coming to the beach.”
Besides location and warm southern California sunshine, an attempt to cross over economic lines seems also to have aided Harpoon Henry’s success. For instance, even before entering the restaurant the customer is offered a choice between free (4 hour) or valet parking.
Upon entering you will pass an inviting fireplace and lounge as you are greeted by one of two friendly hostesses. The décor is what one might expect in a dockside dining experience with a name beginning with the word, harpoon and there are plenty of the spears around the walls and other touches of beach atmosphere to keep you in the waterside spirit.
A handsome Cheers-like, well stocked bar and lounge area, offer views of the waterway on the far side of the building through floor-to-ceiling windows. In the lounge several large screen TV’s have sports available, when their headline showman is not onstage. We chose to sit in the lounge, since Phil Shane was about to perform. We asked for full dining menus and were happily obliged by our server.
I selected a calamari steak with garlic-mashed potatoes. For an appetizer we tried the shrimp and crab wontons and a pina colada.
The drinks came first, quickly, and were very generously portioned looking and tasting like delicious desserts topped with both pineapple and cherry and doused with a healthy helping of whipped cream where appropriate. The rum part of the Pina Colada blend was not overdone making it possible to drink more than one during a single dining experience, but letting my wife know (I was the designated driver this night) that it was not just fruit juice in her glass. She wanted only one round (price on a Saturday night, $6.95).
The shrimp and crab wontons (price) were plump and tasty and were presented nicely (not piled ala roadside fish and chips van) with a choice of dipping sauces. A lovely orchid was added to the plate and made a great souvenir.
An abundant appetizer menu contained items ranging from just $3.95 for garlilc bread to 14.95 for Crab Cakes.
Calamari steaks are a personal favorite and I was pleasantly surprised to see that mine were properly prepared in two very large portions that overlapped on the place. Calamari steak is “REMINISCENT OF ABALONE – LIGHTLY BREADED AND SAUTÉED GOLDEN BROWN, SERVED WITH FRESH LEMON & TARTAR SAUCE, 16.95”
They were pounded very thin and fried in a satisfying (not greasy) breading that did not overwhelm. The garlic-mashed potatoes were adequate, though did not seem to enjoy as much care as the steaks had. A simple salad garnish of Spring greens, rounded out the serving, which was average at best.
The dessert menu is limited containing just five items: Fudge Brownie, Mud Pie, New York Cheese cake, Lemon or Raspberry sorbet and Ice cream with Berries all ranging in price from $5.95 to $6.95.
Having value-choices is not to say that service is lacking in any part of the restaurant. On the contrary, staff was abundant and attentive and everyone (employee and customers alike) seemed to be enjoying themselves. When Ashley--the outdoor patio bartender--was questioned about her relationship with management she said, “ I’ve been here for three and a half years and they really make each one of us feel like we are the most special employee of all.” Every patron seemed to feel the same personal investment in the total experience.
Our table was one of several loveseats around the perimeter of the lounge and was being attended by Nicole, a waitress who had been employed for six years. Although very busy, she made several stops at our table to check on our well being. When asked, she was happy to tell us about her favorites from the menu, as well as changes that had recently occurred. At her suggestion, the next time I’m at Harpoon Henry’s I am going to try Henry’s special “TUNA STACK. ” This is fresh ahi tuna, seared rare and served on a crab cake, with steamed rice and red pepper aioli and spicy Asian sauce, topped with fried wontons for $24.95.
As I said, we chose to eat in the lounge because this was the first weekend of the month and that meant to the Harpoon Henry’s regulars the appearance of Phil Shane. Phil is a little bit of Vegas in Orange County His is a great audience participation act of a class one might not expect to find in a California eatery. Between a never ending stream of requests he led an occasional cheer of “Hot Damn!”
Our total bill this evening, including alcoholic beverage, a 20% tip and the no cost-no minimum, Phil Shane performance ended up at slightly less than $40. Hot damn!
Harpoon Henry’s, situated just feet from the water on the dock in Dana Point Harbor is as close as you can get to a maritime meal, without having to board a vessel. This is an establishment with broad appeal, a meal and price for every pocketbook, lots of character along with an “all are welcome” atmosphere.
Opened in 1975 with full lunch and dinner menus seven days a week and a brunch on Sunday. Harpoon Henry’s has become notorious for its happy hour, often with a line out the door and into the parking lot. This popularity is well deserved, since this “hour” takes place Monday through Fridays and lasts from 4pm to 7pm.
This “happy hour” was started in 1993, coincidentally during the last major economic downturn in the U.S., but Harpoon Henry’s has actually seen a slight upturn in their sales for the year, even in the upstairs dining room where the atmosphere is at a premium and the service is a cut above.
Every night of the week, the happy hour packs the lounge, but on certain nights lines are out the door. The reasons for this increased interest might have something to do with their “wine ½ price” by the glass or martinis and mai tais also at half the regular price. Harpoon Henry’s “specialty” martinis are dressed Polynesian style with fresh fruit and juice served in mini-ice-beakers to keep things cool. You can almost feel the cool tropical breeze.
Other Items on the happy hour menu include but are not limited to:
CALAMARI STRIPS 3.95, COCONUT SHRIMP 8.95, BOWL OF CLAM CHOWDER 4.95, HOUSE MARGARITA 4.95, WELL DRINKS 4.95, CHICKEN TACOS 7.95, CALAMARI STEAK 7.95, or DELUXE BURGER 7.95.
As you are able choose your menu, you can also choose your style of dress. Meals can be enjoyed in very or semi casual wear, or a little more formal with fine, private dining upstairs. All three seating areas have great views of the Dana Point Harbor, from which annual boat parades can be observed. There is literally something for everyone. You can even book a catered wedding and other event in advance, by appointment.
Prices range from low to moderately high, but there is a variety of fare from which to choose. With choices ranging from fish and chips to lobster, everyone can find something they will like on a very full menu with items priced from a few dollars to around $30 for lobster or filet for the beef lover.
Chef Lupe Silva has helmed the kitchen for 32 years and has been assisted by Chris Chavarin for the past 19.
General Manager and co-owner Bob Cosgrove is an old football player who likes to run his restaurant “with a heavy team atmosphere.” We’re really very much like a family here, since two of my partners are old fraternity brothers.”
The catch phrase of this establishment is, “Make people want to come back,” says Bob. “We know there are plenty of places to eat and that we cannot survive for long with poor service or bad food. If people don’t want to come back, again and again, then we wouldn’t have lasted as long as we have.”
In fact, Bob admits that in these tough economic times, the lure of a reasonably priced happy hour coupled with a great location and great service seems to have picked up business a little in recent months. Interestingly, dinner sales are substantially up as well over last year, in the same period. “We seemed to have escaped the downturn for now and are up about 4% for January,” Bob confided.
One theory of Harpoon Henry’s staying power may be ecological in nature. Says Bob, “I think it has also been warmer this January than usual and people are still coming to the beach.”
Besides location and warm southern California sunshine, an attempt to cross over economic lines seems also to have aided Harpoon Henry’s success. For instance, even before entering the restaurant the customer is offered a choice between free (4 hour) or valet parking.
Upon entering you will pass an inviting fireplace and lounge as you are greeted by one of two friendly hostesses. The décor is what one might expect in a dockside dining experience with a name beginning with the word, harpoon and there are plenty of the spears around the walls and other touches of beach atmosphere to keep you in the waterside spirit.
A handsome Cheers-like, well stocked bar and lounge area, offer views of the waterway on the far side of the building through floor-to-ceiling windows. In the lounge several large screen TV’s have sports available, when their headline showman is not onstage. We chose to sit in the lounge, since Phil Shane was about to perform. We asked for full dining menus and were happily obliged by our server.
I selected a calamari steak with garlic-mashed potatoes. For an appetizer we tried the shrimp and crab wontons and a pina colada.
The drinks came first, quickly, and were very generously portioned looking and tasting like delicious desserts topped with both pineapple and cherry and doused with a healthy helping of whipped cream where appropriate. The rum part of the Pina Colada blend was not overdone making it possible to drink more than one during a single dining experience, but letting my wife know (I was the designated driver this night) that it was not just fruit juice in her glass. She wanted only one round (price on a Saturday night, $6.95).
The shrimp and crab wontons (price) were plump and tasty and were presented nicely (not piled ala roadside fish and chips van) with a choice of dipping sauces. A lovely orchid was added to the plate and made a great souvenir.
An abundant appetizer menu contained items ranging from just $3.95 for garlilc bread to 14.95 for Crab Cakes.
Calamari steaks are a personal favorite and I was pleasantly surprised to see that mine were properly prepared in two very large portions that overlapped on the place. Calamari steak is “REMINISCENT OF ABALONE – LIGHTLY BREADED AND SAUTÉED GOLDEN BROWN, SERVED WITH FRESH LEMON & TARTAR SAUCE, 16.95”
They were pounded very thin and fried in a satisfying (not greasy) breading that did not overwhelm. The garlic-mashed potatoes were adequate, though did not seem to enjoy as much care as the steaks had. A simple salad garnish of Spring greens, rounded out the serving, which was average at best.
The dessert menu is limited containing just five items: Fudge Brownie, Mud Pie, New York Cheese cake, Lemon or Raspberry sorbet and Ice cream with Berries all ranging in price from $5.95 to $6.95.
Having value-choices is not to say that service is lacking in any part of the restaurant. On the contrary, staff was abundant and attentive and everyone (employee and customers alike) seemed to be enjoying themselves. When Ashley--the outdoor patio bartender--was questioned about her relationship with management she said, “ I’ve been here for three and a half years and they really make each one of us feel like we are the most special employee of all.” Every patron seemed to feel the same personal investment in the total experience.
Our table was one of several loveseats around the perimeter of the lounge and was being attended by Nicole, a waitress who had been employed for six years. Although very busy, she made several stops at our table to check on our well being. When asked, she was happy to tell us about her favorites from the menu, as well as changes that had recently occurred. At her suggestion, the next time I’m at Harpoon Henry’s I am going to try Henry’s special “TUNA STACK. ” This is fresh ahi tuna, seared rare and served on a crab cake, with steamed rice and red pepper aioli and spicy Asian sauce, topped with fried wontons for $24.95.
As I said, we chose to eat in the lounge because this was the first weekend of the month and that meant to the Harpoon Henry’s regulars the appearance of Phil Shane. Phil is a little bit of Vegas in Orange County His is a great audience participation act of a class one might not expect to find in a California eatery. Between a never ending stream of requests he led an occasional cheer of “Hot Damn!”
Our total bill this evening, including alcoholic beverage, a 20% tip and the no cost-no minimum, Phil Shane performance ended up at slightly less than $40. Hot damn!
Sunday, February 20, 2011
Friday, February 18, 2011
Sunday, February 13, 2011
The GIRL WHO KICKED THE HORNET'S NEST
The Girl Who Kicked the Hornet’s Nest—Directed by Daniel Alfredson. Starring Michael Nyqvist, Noomi Rapace, Lena Endre/ from a novel by Stieg Larsson/written for the screen by Ulf Ryberg/ rated R/147 mins
(B) This is a very exciting thriller in the classic sense. It was well written and suspenseful…It is a pity that these classic stories must come to an end, because of the death of the author, Stieg Larsson. We watched this last one with English over-dubbing instead of the subtitles and I appreciated this effort, as I don’t think I missed as much of the storyline here as I might have in the first two. Of the trilogy, the weakest was the second offering for me. The series definitely opened and closed with the strongest punches. I will likely go back and see these again when the American versions come to the big screen, but I suspect the originals will be tough acts to follow. There were no weak performances, but I have to say that I got some characters confused, as they looked a lot alike. This film seems to fit in with a recent trend toward darkness, but of those nominated for Best Pictures in 2011, it is better than the two dark nominations for Oscars (I’ll let them remain nameless here) of the long list of ten. If you want to try and figure out which films I’m talking about, then look at the list that appears in our recent post. I give this one THREE BINOCULARS.
(G) The original title, Luftslottet som sprängdes translates to something like The Pipedream That Was Blown Up. How this turned into Hornet’s Nest, I don’t know. However, the new and improved title really does fit better the multi-layered suspense thriller that was presented in the previous two films and culminates here. There are really several villains in this storyline, and several subplots to go along with the classic approach to unraveling this complex mystery. We see, for instance why so many different and diverse groups appear to be conspiring against Lisbeth and all the loose ends are neatly trimmed. After all, having obstacles interfere with a protagonist’s “dramatic need” is the screenwriter’s go-to device. So, from a writer’s perspective, I liked the fact that the story is still the most important part of the final product. I too found it a little bit challenging keeping track of some of the secondary characters without a scorecard. In the first film of the trilogy I commented that I liked the fact that major American stars were not cast in the Laarson opener, and I’m sticking with that, but there were some men and women who resembled one another which made for momentary confusion. After seeing, The Girl With the Dragon Tattoo (the first of the trilogy) I hoped that no one would try to Americanize the cast, but now that I know that an American version is on the way, I’m looking forward to it. Like Barbara, I have to give this one three binoculars as well, and I heartily recommend trying the English dubbed version which lacked only a little bit of emotion in a couple of scenes.
(B) This is a very exciting thriller in the classic sense. It was well written and suspenseful…It is a pity that these classic stories must come to an end, because of the death of the author, Stieg Larsson. We watched this last one with English over-dubbing instead of the subtitles and I appreciated this effort, as I don’t think I missed as much of the storyline here as I might have in the first two. Of the trilogy, the weakest was the second offering for me. The series definitely opened and closed with the strongest punches. I will likely go back and see these again when the American versions come to the big screen, but I suspect the originals will be tough acts to follow. There were no weak performances, but I have to say that I got some characters confused, as they looked a lot alike. This film seems to fit in with a recent trend toward darkness, but of those nominated for Best Pictures in 2011, it is better than the two dark nominations for Oscars (I’ll let them remain nameless here) of the long list of ten. If you want to try and figure out which films I’m talking about, then look at the list that appears in our recent post. I give this one THREE BINOCULARS.
(G) The original title, Luftslottet som sprängdes translates to something like The Pipedream That Was Blown Up. How this turned into Hornet’s Nest, I don’t know. However, the new and improved title really does fit better the multi-layered suspense thriller that was presented in the previous two films and culminates here. There are really several villains in this storyline, and several subplots to go along with the classic approach to unraveling this complex mystery. We see, for instance why so many different and diverse groups appear to be conspiring against Lisbeth and all the loose ends are neatly trimmed. After all, having obstacles interfere with a protagonist’s “dramatic need” is the screenwriter’s go-to device. So, from a writer’s perspective, I liked the fact that the story is still the most important part of the final product. I too found it a little bit challenging keeping track of some of the secondary characters without a scorecard. In the first film of the trilogy I commented that I liked the fact that major American stars were not cast in the Laarson opener, and I’m sticking with that, but there were some men and women who resembled one another which made for momentary confusion. After seeing, The Girl With the Dragon Tattoo (the first of the trilogy) I hoped that no one would try to Americanize the cast, but now that I know that an American version is on the way, I’m looking forward to it. Like Barbara, I have to give this one three binoculars as well, and I heartily recommend trying the English dubbed version which lacked only a little bit of emotion in a couple of scenes.
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