Featured Restaurant & Chef: Crow Bar and Kitchen, Chef Scott Brandon

crowbar_logo

The Crow Bar is called a Gastropub, which is a British term for a public house which specializes in high-quality food, definitely above the basic “pub grub”. The name is a combination of pub and gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called ‘The Eagle’ in London.

menu_dining-room-1

The Crow Bar has a relaxing yet fun atmosphere, serving upscale, gourmet cuisine. Located in Corona Del Mar, a beautiful and quaint part of Newport Beach, The Crow Bar is the first Gastropub in the OC. It has a wonderful assortment of international brews and a very selective wine-by-the-glass menu. Named “Best New OC restaurant” by OC Weekly Magazine, in 2008. You can’t go wrong with the classic crow burger, consisting of ciabatta, tallegio & gorgonzola, roasted tomato marmalade, and rocket arugula. And the sausage-covered deep-fried Scotch Quail Eggs served with coarse brown mustard is truly magnificent. Grilled Cheese, Pizzas and Burgers are transformed into exceptional gourmet meals.

crowbar011

Executive Chef Scott Brandon, makes visiting the Crow Bar a remarkable experience. From his charming personality to his truly innovative beautifully garnished dishes. The Brandon mantra: “simplicity and quality go a long way. Let the food speak for itself.  Don’t get twisted and you’ll be alright’.  These are the words he lives by. Brandon is a James Beard recognized chef who began in the restaurant business as a dishwasher at the age of 14. Many years of experience, learning and traveling has made Brandon one of Southern California’s young, bright stars and has helped to give the Crow Bar its much deserved success.

Crowjito

Crow-jito by Chef Scott Brandon

Fresh Origins Mint Lime Tops

Fresh Origins Petite Lemon Basil

10 cane rum

Simple Syrup

Lemon & Lime Juice

Splash of Champagne

Purified Club Soda

Float of Flor de Cana Rum

Lime

Cup of Ice

Add club soda, simple syrup, lime slices, Fresh Origins Mint Lime Tops, and Fresh Origins Petite Lemon Basil to a shaker and muddle and grind. Add 10 cane rum, lemon and lime juice, ice and shake. Pour mixture into a tall Collins glass, add a splash of Champagne and a float of Flor de Cana rum.

1884169_chef

Chef Brandon in Action.

Advertisements

Tags: , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: