Beer and bacon lovers are going to like this news - Slater's 50/50 restaurants, infamous for their bacon-centric food and the 50% beef, 50% bacon patties in their burgers, have released a new loyalty program that favors the beer aficionados. This 50/50 VIP Club grants you an exclusive-looking membership card that opens up a long list of perks including Burger of the Month preview tastings, promotions, discounts, and events; however, the greatest perk that pays for itself in our minds is getting one beer a day without additional costs as a club member (no rollovers). That's neat.


Though it is only $30/month right now for members to sign up, we haven't bitten the bullet yet to get ourselves an exclusive card. From an invitation, we did join the inaugural club members on their first ever 50/50 Club VIP dinner which was hosted as a five-course Bourbon paired dinner. The dinner was actually also open to other non-members to attend for a fee but membership wielders got to partake in the dinner without charge. The first dinner at Slater's 50/50 of Huntington Beach was hosted on September 23rd, and the menu looked decadent. I wouldn't have classified this particular dinner as a pairing style, however, as there was just a full bottle on the table of Woodford Reserve and food shuffled out aplenty rather than being paired per dish.


Regardless, what a memorable dinner albeit indulgent. For the most part, we are cognizant of what we eat and what it's made of but going to Slater's 50/50 comes with certain expectations. You will have to accept that the dishes will be bombastic. The tables began with a bowl of the Jalapeno Dip (spicy cream cheese dip with fresh jalapenos, pita chips, and fresh vegetables) which had such a pleasant kick to them without being unbearable. The fresh vegetables made us feel a little better from the start but let's just say, the following courses were in line with the indulgence the restaurant encourages.

As this was the first dinner of its kind for the 50/50 VIP Club members, we weren't sure if the chef's presentations would be part of ongoing perks but it was certainly a fantastic way to add more definition behind the dishes. With each course that was served, out came the chef to talk about why he decided to prepare the dishes as certain way. We all drooled a little bit when thick-cut slabs of Maple Sambal Candied Bacon arrived, glistening in their sweet-salty-spicy goodness. I'm not sure how or if these will appear on future menus but if you see them, get them. Not pictured is the impressive whole hunks of Beef Ribs, cooked to a smoky perfection with a tender juiciness that had us all clamoring for more.


With the VIP dinner and membership overall, members get to preview the upcoming Burger of the Month, and for October, Slater's 50/50 was aptly showcasing a Bratwurst Burger (sweet bourbon apple sauerkraut, pickles, brown mustard, Swiss, and bacon on a pretzel bun) which we all had in miniature slider form. The mixture of ingredients was a fine mix of several different textures and tastes but I found it just a tad too salty, likely from the actual brat patty. To mitigate that, we also had heaping sides of their Potato Salad and Mexico City Corn on the Cob, both satisfyingly filling as well and packed with more than enough flavor.


Now to think that that was the end of the meal would be silly - after all, Slater's 50/50 is also known for putting bacon even in their desserts. Every guest ended up with a full-sized, intimidatingly large Bacon Brownie Ice Cream Sandwich (candied bacon, chocolate ganache, vanilla bean ice cream, and fudgey chocolate brownie) which towered and could easily sate any sweet tooth. The saltiness from the bacon lent a nice twist on many places' tendency to place sea salt atop chocolate, and the chocolate was richly thick. I could barely make it through the first brownie after being so full!

All in all, the dinner itself is worth more than $30 so how could a $30/month membership not be tempting to you? Toss in a few daily brewskis and you have yourself a winning deal!

Photography by Duc Duong. More photos available on Facebook here.

Has it already been five years since the first Stacked restaurant opened in southern California to the joy of many? Congratulations to the regional brand which has found success in five different locations now! A full-service restaurant that focuses on putting choice into customers' hands, Stacked operates in a manner that suits the modern casual diner. Orders are plugged in by the customers themselves via iPad, and every single item can be customized based on one's taste buds. We were invited to check out Huntington Beach's outpost (which we had previously visited for a spring specials tasting) and the menu offered there. Need a casual spot for a large group of friends with varying food preferences? Stacked could be it for you.

Seasonal changes bring menu swaps for restaurants that want to highlight the importance of their ingredients and seasonality. With the recent opening of Stacked in Huntington Beach came also the understanding that we folks in Orange County are cognizant and desirous of menu shifts every few months. For a restaurant that clamors the "Food Well Built" motto as well as prominently displaying on their physical menus the verbiage of "Why are there no prices on the menu? Because we're ingredient-centric!," it is no surprise that Stacked had a few special selections up their sleeve for spring that still maintain their customizable organization. We haven't been to a Stacked before but had heard of their restaurant concept that allows you to build what you want, however you want it, so we were happy to check out their spring menu upon invitation.

"We're about the culture and the spirit of aloha and sharing that through food."

- Nino "Neens" Camilo, producer of "I Love Poke" Festival

The budding love that Orange County has grown for poke, an iconic Hawaiian dish, and the rapid availability by which the specialty has become available in the area may be recent but the "I Love Poke" Festival already hit its four-year mark this year for Orange County. A festival all about poke? Count us in! We have enjoyed it since our very first bite, and our trip to Hawaii last year only cemented our desire for poke. The tasting event and chef competition took place Sunday, June 28th at the Hilton Waterfront Beach Resort in Huntington Beach, selling out its 500-person capacity and supplying attendees with high-caliber bites of fresh seafood goodness made by 11 competitive chefs.

If Mexican food sounds like a good brunch cuisine to you, then we should be friends. If you already like solita out in Huntington Beach, then we should really talk. Duc and I have enjoyed dropping by the sister restaurant of SOL Cocina ever since it opened; we discovered the joys of the tacos and margaritas spot and recently learned of its brunch option. Served Saturday and Sunday from 11am to 3pm with live music at noon on Sunday, brunch features a short list of items but when those dishes get add-ons of signature proteins, they shine. We were invited in to give the weekend perks a try.

[Giveaway details at the bottom of this post] It is no secret that Duc and I really like eating at solita Tacos & Margaritas at Bella Terra in Huntington Beach. It's just a tad too easy since he just lives up the street from the restaurant; when in doubt, we go to solita if we aren't planning on cooking. I'm sure this is the same case for those who luckily live above the establishment and the other neat places at Bella Terra. When solita unveiled that they would be offering to-go as well, it made it even harder to resist them. If you haven't heard of solita, it's by the same people who brought SOL Cocina to Newport Beach but this location is more casual and inspired by Baja street fare (read more from our past post here). The food is great and the atmosphere like a friendly neighborhood favorite. The takeout service just makes it even easier to expand the restaurant's reach and bring the party to others elsewhere. We were invited to try out their take-out just to see what new things they had in store.

With two Golden Foodie awards under their belt in a back-to-back victory, SeaLegs Wine Bar has reason for expanding their restaurant to welcome more people to their praised food created by Executive Chef Alexander Dale. A patio has been under works this season to allow for more to indulge in their Californian cuisine; though not finished at the time of our visit, we were happy to see each of the wooden stools for the outdoor area emblazoned charmingly with the names of wines. We visited to get a sense of what new items were on the Spring/Summer menu for SeaLegs, and it looked like the "fresh" is the theme of these offerings.

My first memory of Eureka! in Huntington Beach was when, while walking around Bella Terra since Duc lives nearby, we came across the larger-than-life photographs of juicy burgers and in-the-middle-of-being-poured draft beers which were plastered across the dividers separating passersby from the construction inside. It looked simple enough of a concept - an American cuisine focused restaurant with an emphasis on burgers and 100% American craft beer. Fast forward to when it opened in March 2014, we saw the development that cemented the notion we already had in mind. This location is one of many in the family of restaurants (California-based) that sources local produce and aims to bring great service and fare together in a great environment with value. Their motto of EATertainment is now taking over the building at Bella Terra, and upon invitation, we took a step inside to see just what they had to offer which admittedly was quite a tasty experience.

This post and giveaway are sponsored by Islands Restaurants. However, I value the integrity of my work on this website so all opinions and experiences posted are my own and as truthful as possible.

[Giveaway details at the bottom of the post] I recall having fond memories of Islands restaurants in my high school and early college years. It was a place that one of my friends introduced me to at a spontaneous dinner. He was in town with his buddies and apparently Islands was one of their favorite restaurants to visit. I stopped by to meet them and appreciated the apt decor. It soon became a restaurant where we would eat often (so I'm guessing it really was a favorite) and I would find myself frequenting on other occasions. So when Islands Restaurants reached out about us giving them a try, I was not really hesitant. After all, it had been a few years since my last stop in, and I had enjoyed my previous visits. The restaurant seems to have grown to various locations since then but I opted for the spot where I had my first Islands experience - Huntington Beach. Before we get into my visit though, perhaps we should see where their fine burgers & drinks come from.

[GIVEAWAY IS NOW OVER] I've driven by the hotel many times on cruises up PCH always noting the street before it being called "Twin Dolphins." How cheery a name! The Waterfront Beach Resort in Huntington Beach (a Hilton property) resides among the other coastline HB hotels, and its signature restaurant, Shades Restaurant and Bar, completes the corner of the property, viewable from the street and showcasing a beachfront sight for diners. We were invited one evening to celebrate in the appointment of a new Executive Chef via tasting menu. The man of the night was Executive Chef Benoit (Ben) LaFleche, a proven case of the hotel's commitment to its own staff and their development. A graduate of the Canadian Culinary Institute of Montreal, Chef LaFleche has a career of cooking in hotels (including a ski resort in Whistler, British Columbia and Hilton Bonaventure in Montreal) and has been at the Waterfront Beach Resort for 12 years! He had worked his way up and now leads the culinary program there with an emphasis on fresh, sustainable, and quality ingredients. Not bad for the son of a career butcher!

We have both eaten at The Lazy Dog Restaurant & Bar several times in the past few years, and it certainly seems like a favorite for a lot of people. It had been a while since our last visit (maybe a year or two?) when we were invited to try out their new menu items which hinged on Asian inspiration and dishes showcasing a variety of cuisines that way. Chris Simms, CEO & founder of Lazy Dog, explained, "Both Executive Chef Gabe Caliendo and I have always had a passion for the intricate flavors of Asian cuisine, and wanted to build upon our current offerings with dishes that go a bit deeper into that sector. We're constantly thinking about how we can continue evolving the menu to keep things fresh and on-point with, or ahead of, dining trends, and these dishes reflect that mission." We accepted the invitation and headed off one beautifully sunny Sunday to their Huntington Beach/Westminster location which just so happened to also be the flagship Lazy Dog restaurant.

Our first experience with Sandy's of HB was during the To Live and Dine Chef Challenge in August 2013 where they offered up a sample of a variation of their layered seafood cocktail (lobster, shrimp, orange chili sauce, and avocado) in a cucumber cup with shiso leaf. A gorgeous little morsel, it gave us an insight into what to expect when we came out by invitation to try the food at Sandy's. It was the perfect weather for a late morning/early afternoon visit, and the restaurant's location on the beach was superb. If you know where the Huntington Beach pier is, you'll easily find Sandy's. It rests just below the pier (take the stairs to the left of it) so you have an eye-level view of the surf and sand. The outdoor dining area where we sat was protected by the comfort of a wrapping windguard so we were also able to people watch without breeze blowing sand in our eyes. Our server that morning was Kimmy who happened to be familiar with these type of visits - her own grandmother used to write about food too with her tagging along as the guest at times. How fun is that?

We have excitedly been awaiting the opening of solita at Bella Terra in Huntington Beach ever since we first heard word that it was coming. Not only are we fans of Chef Deborah Schneider's food from SOL Cocina, solita would also be nearby to Duc's apartment and we could easily see ourselves wandering not too far for a bite to eat. Funny thing is that it also happened that one of solita's goals in coming into the area was to be that neighborhood Mexican joint. Well, after we got a taste at the media preview prior to their opening, we could see it becoming ours. The warmth of the dark woods and metals inside, the sophistication in the decor capturing the beauty of Mexico, and the high quality of ingredients and attention to cooking techniques are all winning attributes of this restaurant. With an interior area of 3,800 sq ft. and an enclosed 1,500 sq ft. for an indoor/outdoor experience (their outer walls are rolling doors that open to the patio for the bar), solita's seating will allow for multiple people to partake in their culinary treasures.


The interior design is very much influenced by Chef Deborah Schneider's travels through Mexico as well as all other ventures by the team. Everywhere we looked, there were elements that spoke of the culture and history. Their large wooden chandeliers were inspired by the large stones used to crush agave fibers for food and drink. The glass metal chandeliers were akin to the presses used during distillation of the agave fibers. Each of the chairs that every person sat in was handcrafted in Mexico itself and brought to solita, and the spanning brick wall was in reaction to a home in Guadalajara they saw. To enter this well thought-out space, guests will pass through double doors made of wormwood before eating dishes rooted in Baja cooking. As the chef explained to us, her 30+ years on the line and in the kitchen with others in the restaurant industry has exposed her to the conversations about what everyone ate while growing up and piqued her interest to explore those flavors. To whet our throats after they dried out looking at the decor with mouths agape, cocktails by their bar manager Colin Pflugradt were aplenty from classic margaritas to frozen ones to even riffs such as the horchata cocktail (my favorite of the evening). Aiming to offer high class drinks without the high class prices, he has put together marvelous libations that will quench guests' throats while not hurting their pockets. Cheers to their bar program's upcoming success that we know they'll have with masterpieces like those glasses we drank of. Pictured are sampler sizes of the solita House Margarita (100% blue agave Agavales blanco shaken with housemade sweet & sour, splash of fresh orange juice, and triple sec), a frozen El Hombre (smoky with touch of dried chipotle peppers, chipotle infused Agavales blanco, lime juice, and agave nectar), the Horchata Cocktail (housemade horchata on the rocks with Agavales blanco tequila, 1921 Crema, and cinnamon), and a frozen Kiwi-Strawberry Margarita ( fresh kiwi & strawberry with Agavales blanco tequila, fresh lime juice, agave nectar, and soda water).


But onto the food! As mentioned, the entire restaurant is inspired by the travels in Mexico that the team has done and one key part of what they have observed in the cooking is wood. It is ubiquitous to cooking. Their custom wood grill is practically the center of the entire space, adding more emphasis to their dogma that "wood is the heart and soul of the concept." There is also use of open charcoal in the cooking and an attention to how particular woods affect particular meats and dishes. For example, they will be smoking their shredded beef and whole chickens with oak. Not only is Mexico present in the food but so is Baja Calfornia so expect to see tropical and fun salads and well as homestyle soups. We sampled a variety of their antojitos first which are modeled after street vendor food. Pictured are their Sweet Potato Fries (with cotixa cheese and chipotle dipping sauce), Grilled Corn "Elote" (roasted and grilled sweet corn with butter, chipotle salsa, California chiles, cotixa, and green onion), Copa de Frutas (cucumber, jicama, seasonal fruit, lime, and chile con limon), Tequila Shrmp & Avocado Sundae (lightly cooked shrimp with blanco tequila, salsa fresca, lime juice, and chipotles layered with Marta's creamy avocado sauce), Yellowtail Ceviche Tropicale (diced fresh Gulf of California yellowtail tossed with fresh-squeezed lime juice, serrano chiles, cucumber, tropical fruit, avocado, and salsa fresca), and Nachitos Perfectos (with refried beans, red chile borracho sauce, cheese, jalapenos, salsa fresca, guacamole, chipotle sauce, and sour cream).


The dishes were certainly not completely out of the ordinary in terms of name when you looked at them but the quality ingredients made a difference. They are around to do Mexican food well. Considering the location in Huntington Beach at Bella Terra, I can see where the demand is necessary. If you are looking out for the restaurant, they are near the Corner Bakery and sits on the first floor of the residences on the property grounds. It's actually quite the smart location as I am sure that regulars will come from those apartments. Plans include having a separate walk up counter for take out as well so don't worry if you can't stay long to enjoy a margarita. You can still get your solita fix! Pictured above are Oak-Roasted Chipotle Chicken,  Quesadilla, Lazy Enchiladas, a variety of their Taco Plates (like Cadillac tacos, the 'Just Tacos' sampler, and 'El Primo' sampler), Skirt Steak Asada with Toreados, and Burrito "El Flag" from all entree parts of the menu. Our thanks to to everyone for having us that night (Rich, Matt, Colin , Jose, John, Zack, Eric, and Chef Deb); we're looking forward to you being our neighborhood Mexican restaurant!

Photography by Duc Duong. More photos available on Facebook here.

The summer breeze and sunny skies that stereotype Southern California easily find their way into making Huntington Beach a picture-perfect place to be. They also make it easy for SeaLegs Wine Bar in HB to become quite the destination spot for good wines and good times. I had first heard of the place last year at the Golden Foodie Awards where they managed the magnificent feast of taking home an award after only being open a few months. What an accomplishment! After they had just passed their one year anniversary, we were invited to a media dinner there and enjoyed a pairing menu selected by Executive Chef Alexander Dale and owners Alicia Whitney and Lisa Nonemaker. Each of the dishes chosen are also available to regular guests and craftily labeled under sections titled "Whites," "Reds," "Greens," and "Sweets" to help with your own wine pairing choices (also assisted in by the knowledgeable staff on hand).


With what looked like careful consideration, the decor and design of the restaurant was chosen to follow the restaurant's nautical reference and to create an environment befitting of the HB clientele that would likely drift in. Cream and navy blue highlighted the place where wood didn't touch, and the glass windows inside sported the names of wine regions and varietals. I felt like we had walked into a deconstructed and condensed version of a ship with the lounge near the outside (a room that looked reservable for large parties) and a darker wooden bar with chandeliers in the innermost corner of the space. Of course the brilliantly large ceiling-to-floor windows also let in the blessed sunshine that gave the place a true beach feel. It was obviously well thought-out and a space that we could see many indulging in.


Unfortunately for the remaining pictures in this post, the sun went down quickly after we sat down for our meal. Granted, the summertime light is still great at 7pm but given that it doesn't last too long, we only managed to snap non-flashlight shots of our first round. We started off with the White Haven Sauvignon Blanc New Zealand ($10/$36) and dishes of their Heirloom Caprese ($11 - spinach, pickled onions, and radish salad with balsamic vinaigrette on top of heirloom tomato and grilled Ricotta Solata finished with an herb oil and balsamic reduction) and Lump Crab Cakes ($16 - served with lemon tarragon aioli and micro celery). A bright and light wine, the Sauvignon Blanc went well with the light dishes which still featured bold flavors. I found the salad to be an enjoyable starter but only if you had all of the elements together in a bite; taking apart the ingredients, as sometimes happens in a stacked salad, yielded unbalanced flavors as some parts were tossed in a vinaigrette and others in a heavier reduction. All together, it was very clean and fun, especially the hard-pressed grilled ricotta which left little hints of smokiness on the tongue. The crab cakes were fantastic when eaten with their paired aioli but perhaps lacking when standing alone.


Rounds two and three were more on the savory side of the menu and gave us a chance to sip on some reds. For Round Two we had the Molnar Family Poseidon's Vineyard Pinot Noir Carneros ($15/$54) and plates of their Pig & Fig Flatbread ($13 - papaya gastrique, prosciutto, applewood smoked bacon, figs, caramelized onion, Bleu cheese, Mozzarella, and arugula on a grilled flatbread) and their Bruschetta ($10 - marinated tomato, melted Mozzarella, prosciutto, basil oil, and paprika oil on a chargrilled baguette). Though the two dishes shared similar ingredients, they accentuated different areas of the palate with the flatbread hitting sweet notes while the bruschetta took care of salty inclinations. I found the natural spiciness of the arugula on the flatbread a nice offset to something that could have leaned on the overly sweet side with its figs and caramelized onion. As for the bruschetta, it was just about my favorite for the night because the saltiness of the prosciutto underneath the vegetable topping took it to a whole other level. It's exactly what is missing when we crave just that "oomph" more needed from a bite of traditional bruschetta. Addictive.

Round Three toppled into the heavier side of the menu. We clinked glasses together of the Obsidian Cabernet Sauvignon Lake County ($15/$50) while staring at our plates of the Monte Cristo  (North country ham, melted Brie, and mustard aioli in a housemade brioche that has been deep fried and topped with powdered sugar, served with berry coulis), Charred Filet Medallions ($15 - charbroiled with pickled onions served with a red wine demiglace), and Stinky Fries ($9 - fresh cut fries with Parmesan and garlic served with a three-cheese fondue with truffle oil). The Monte Cristo was just about as over the top as you could get that night and just as messy; our fingers picked up the oil as we held the deep-fried sandwich that was a bit too much for me. Our medium rare medallions were well-seasoned on the outside but could have been a tad rarer. As for the fries, it is no wonder that it would be a restaurant favorite considering just how pungent the fondue was. By this point in the meal, we had just about given up on finishing any one dish so these were picked at but not swallowed up completely (more so due to our stomach capacities than any inability to sate the savory tastebuds).


What came by to finish us off in the Dessert Round was a Salt of the Earth Muscato and the SeaLegs Tiramisu (whipped mascarpone layered in a wine glass with rum-soaked ladyfingers and topped with a chocolate anchor medallion). The wine was pleasant by itself and could have served as dessert alone! As for the tiramisu, its sheer size was daunting at first but we managed to pull through to enjoy most of it. The whipped mascarpone gave a smooth and light taste in contrast to the ladyfingers so there was a nice balance overall. Be aware though that their desserts (and their sizes!) are not for the person without enough space to finish another "entree" of sorts!

Our thanks go out to the crew over at SeaLegs for their hospitality and hard work. Congratulations on your anniversary, and here's to hoping that you'll be able to defend your title for the Golden Foodie Awards this year. Readers, if you are interested in visiting SeaLegs Wine Bar, they are located at 21022 Beach Blvd, Huntington Beach, CA 92648. Prices listed beside the food items indicate the menu listed price as of our June 2013 visit.

Photography by Duc Duong. More photos available on Facebook here.

Slap a sustainable summer in your face! The series has started already and is well on its way of six weeks of sustainable seafood specials (yes, I really am going to S up this post). June 3rd was the start of Slapfish's superstar campaign based on seafood sustainability, a campaign featuring separate seafood specials per week of the six weeks, complete with facts and significant information about the seafood choices. The beloved business that just celebrated their first anniversary has always very strongly and publicly supported the values of seafood sustainability, and it has been extremely obvious how welcoming the community has been to this outlook. This Summer of Sustainability campaign is just another fish in their large sea of ideas on getting you to eat better for yourself and for the environment but hey, it sure is a tasty one (as always). We got a tasting of the splendid specials so here's the dish on them!

(June 3-9) Wild Pacific Albacore Tuna Melt - $9.50

Rustic sourdough | spinach, cucumber, tomato, flaked albacore | awesome sauce
"MSC (Marine Stewardship Council) certified, locally sourced and managed, the quality of this tuna can’t be beat. Troll-caught and pole-caught tuna, where the fish are caught by individual hooks targeted at them, preserves the quality of the fish, since they don't spend any time scrambling in nets or then "drowning" once brought on board waiting their turn for processing. These fishing methods also create almost no bycatch (fish and other sea animals caught while trying to caught a specific species, which are often killed and wasted in the process)."

We had our dishes in chronological order according to release date and were graced by Chef Andrew Gruel's presence and short seminars. Every dish got a detailed explanation about the seafood itself, the source, and its seasonality. The pole-caught tuna in the first item, the tuna melt, is especially important in the role of assuring sustainability as its personalized catching style circumvents the typical fisherman's issues of bycatch (other creatures caught & "wasted" because they aren't the targeted species). A feel-good sandwich, this melt had the perfect crunch in the sourdough and an impressive tuna to cheese ratio. Get it while it's hot, literally!

(June 10-16) BBQ Yellowtail Banh Mi - $9.50

Fresh baked baguette | packed with pickled radish, cucumber, carrots, jalapeno, and spiced yellowtail | grill sauce
"California yellowtail is most commonly found along the Pacific Coast between Southern California and Baja, California. California yellowtail begins to reproduce at a young age and produces large numbers of young, traits that help it withstand fishing pressure. The stocks are well managed in U.S. waters."

It seemed like Duc took it upon himself to be the "banh mi" expert when trying out this sandwich (his supposed legitimacy in this matter = his being Vietnamese). No complaints here apparently as this sandwich was stellar. As with the previously explained fish choice, the Yellowtail in this one is also handled environmentally consciously from start to finish. There was quite a spicy zip to the banh mi that came from the slivers of jalapeno combined with the pickled carrots and jicama. In true banh mi style, these were piled high with cilantro as well but nothing could hide the intense quality and beautiful natural flavors of the yellowtail. I believe we're coming back in again for this when it is available.

(June 17-23) Alaskan Halibut Po Boy - $11

Fried halibut in a toasted roll | packed with lettuce, tomato and pickled peppers | Tabasco aioli
"Pacific halibut is a bottom-dwelling groundfish that nestles into the sandy seafloor, often seen with only its eyes and mouth uncovered. Primarily found in the coastal North Pacific Ocean and Bering Sea, it migrates hundreds of miles from shallow coastal waters to the deep, open ocean to spawn in winter. Most return, year after year, to the same coastal feeding grounds. Most Pacific halibut are caught in Alaska where fishing for Pacific halibut is strictly limited to the bottom-long lining method, which causes little habitat damage or bycatch. Pacific halibut is also caught using troll lines and bottom trawl nets.

The International Pacific Halibut Commission (IPHC) manages Pacific halibut in Alaska. Each year, the IPHC conducts a population assessment and reviews independent assessments to set annual catch limits. These limits are allocated among licensed fishing vessels, giving each boat a prescribed percentage of the total. This process has resulted in longer fishing seasons, while keeping the population healthy and abundant."

One of the focuses of this series, according to Chef Gruel, is to have the dishes get a little messy. Items would be hand-held and slappy. A po boy is certainly a sandwich you cannot be prim and proper about, especially Slapfish's version. Gently fried halibut (which is just starting to come into season now) crunched perfectly between our teeth and yielded to flaky, white flesh. The pickled peppers and Tabasco aioli created a regional heat worthy of its inspiration's area; after all, what is a po boy outside of New Orleans other than a sandwich? Throwing in some Tabasco should help nudge any rendition closer to its roots. Having the spot-on OC Baking Company's bread doesn't hurt either (they provide all the breads for the dishes).

Smiles (usually) free of charge.

(June 24-30) Crispy White Seabass Taco - $7

Fried corn shell | pickled red onion and cabbage | rooster dressing
"Prized for its large size and good flavor, white seabass is found off California and both coasts of Baja California, Mexico. Fished commercially and for sport since the early 1900s, white seabass populations were in decline from the 1960s through the 1980s. New management efforts, including supplementing the wild population with hatchery-raised fish, have helped California's population recover.

Slapfish also uses FishWatch, a program maintained by NOAA Fisheries, the leading science authority for managing the nation’s marine fisheries. FishWatch provides easy-to-understand science-based facts and updated information on popular seafood harvested in the U.S., to help consumers make smart sustainable seafood choices. Programs such as these keep the environment healthy, populations of fish thriving, and our seafood industry on the job."

After such swallowing of bread-heavy specials, we tasters were in luck for the crispy taco. Historically fished to near extinction, the white seabass steadily made its way back into the seafood population after some farming and careful studying. It was a lovely light fish, softly seasoned and seared before being placed atop a smidgen of guacamole in a crispy shell and buried under pickled red onion and cabbage. The rooster sauce continued our exposure to spiciness that sitting as did the subtle chili pepper threads. Chives added sweet bursts of color as well.

(July 1-7) Copper River Salmon Hand Pie - Market $

Gently fried | stuffed with avocado and chiles | served with tomatillo sauce
"Prince William Sound salmon runs are all carefully managed for long-term sustainability by the Alaska Department of Fish and Game. ADF&G conducts weekly aerial surveys and monitors weirs at several points throughout the Prince William Sound estimating abundance to ensure an adequate number of fish migrate to spawning grounds to reproduce each year."

The salmon hand pie became a welcome sight for its distinctly different form of presentation from the rest. Instead of being nestled between buns, this fish found itself stuffed with plenty of avocado inside a roll of chive-brushed phyllo dough. The salmon was strong and flavorful, perfect in its flaky shell that paired soundly with the tomatillo sauce. Get this if you are looking for a hearty but small punch of seafood goodness.

(July 8-14) Baked Carlsbad Luna Oysters - Market $

Wild mushroom and bacon stuffing | herb crust
"Carlsbad Aquafarm Sustainably Farmed Shellfish. Unlike some farmed fish, oysters minimally impact marine resources as they don't rely on wild-caught fish - in the form of fishmeal or fish oil - for food. And, thanks to the oyster's filter-feeding action, oyster farms can actually benefit the surrounding coastal waters."

By far my favorite of the options (which happens to last be available on my birthday!) were the oysters. Chef Gruel expanded on the history of the oyster's beneficial role in the ocean's ecosystem, including how the oyster (nearly) solely helped bring the Chesapeake Bay back to a better state than it was in years before. An underrated but extremely important protein source of the ocean, the oyster is definitely not to be trifled with. Normally served shucked and raw, oysters take a bit of getting used to without any toppings. Slapfish's version for the summer is slightly different. Piled high with a wild mushroom and bacon stuffing, the oyster was divine. On equal footing via the shell itself, land  "brine" and sea brine met; it was bacon vs. oyster. Both lost to one slurp and swallow which married the two in their complementary ways. Each oyster must be had in one go as you have them. Order a plate or more of these; I bet you'll love them.



While the aforementioned specials may be sectioned off to specific weeks, the already-fantastic regular menu is not (save for the fact that they're seasonal). As we waited for the main dishes to saunter their way over to our soiree, we dipped magnificent chips in hearty lobster dip, cupped our hands under our mouths to catch falling seafood as we crunched on lobster toast, and tittered at the charming baby fry-basket holding sweet potato tots before devouring those in their spicy saucy goodness. You must get at these as well, and often enough, they'll release "secret" deals on their social media channels on how you can snag a side for free (go follow them on Facebook, Twitter, and Instagram!).


If you're planning on gorging yourself silly on these slap-alicious dishes, don't forget to take pictures and post them up on whichever social media sites you decide to use. Make sure that you use #SlapfishSustainability and #SustainableTastesBetter too to show your support of seafood sustainability. So yes, drop on by Slapfish at 19696 Beach Blvd Huntington Beach, CA 92648 and get some fresh all up in your face.

Photography by Duc Duong. More photos available on Facebook.