DINING OUT
A penchant for experimenting with the brewing of beer and ale
triggered the idea conceived by Jonathan Thomas.
The creative cooking skills of his innovative bride Maria, learned
from her mother in their native Italy, clinched the concept. Thus, on
Dec. 8, 1994 Ocean Brewing Company was launched by the resourceful
couple. The quaint little Italian pub bearing huge brewing tanks
behind the extensive bar became an instant success with inviting
sidewalk tables beckoning guests to enter.
Step inside today and discover what has become a lively
restaurant/nightclub. There is an added plus of cocktails and
danceable bands attracting a very hip, young, late-evening crowd who
happily jam the extensive bar area five nights a week, kicking up
their heels to a variety of energizing music. The place rocks often
as late as 2 a.m. The dynamic Thomas' diligently strive continuously
to stay in step with the times. In fact, it was not too long before
the restaurant was doubled in size. Over the years, following that
amazing feat, the duo accomplished no fewer than four remodelings of
the premises simultaneously embellishing the ambience with
interesting collections of paintings by local artists. The current
attraction of spectacular life-size stallions and wild horses by
Vladamir is a striking example of how visual art complements
epicurean art.
Not the least reason for Ocean Brewing Company's success, however,
is Maria's wonderfully imaginative cuisine that reaches steps beyond
Mediterranean fare. By periodically revising the menu with enticing
new recipes she has earned a reputation for one of the most
imaginative lunch and dinner menus of any Italian trattoria in Orange
County. Check the octave of beginnings priced from $5 to $13.50 and
discover blue crab-stuffed Portobello mushrooms presented with
luscious squares of grilled polenta; black and green mussels steamed
with vermouth and scallions atop shoestring potatoes; crisp, tender
calamari legs and rings served with cilantro aioli dipping sauce.
Half a dozen diverse salad creations include a delectably flavorful
Caesar laced with shaved parmigiana. Add to this a spinach combine of
crumbled gorgonzola, granny smith apple warmed with tangy bacon
vinaigrette and know any and all translate to adventuresome palate
pleasers.
Black and green mussels return as one of 10 dinner entrees, these
teamed with chewy linguine in a zesty tomato chardonnay sauce.
Sauteed tiger shrimp in a pinot grigio blend adorn creamy risotto.
