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El Amerikano Rustic, Latin Flair

At El Amerikano in Fullerton you can get a taste of Chef Konstantine Marougas’ style of blending classic American cooking with non-traditional techniques, and layering each dish with Latin American flavors. He enhances his American cuisine with South American flavors with fresh herbs, house-made rubs, and cheeses.

New dishes on the menu include Warm Mushroom Salad, Cucumber Ceviche, our favorite Brussels Sprouts with House-Made Chorizo and Imported Cotija; Braised-then-Seared Lamb Shoulder paired with Cabbage Escabeche and Crema Fresca; and Slow Roasted Angus Choice Prime Rib Nachos paired with House-Made Red Chipotle Chimichurri. 

The grill at El Amerikano is like a Latin American parilla and its asado technique gives dishes a charred and smoky depth. New grilled menu additions include Chef Konstantine’s signature Asada Brava – angus choice rib eye seasoned with El Amerikano’s own house-made Latin rub. The dish is paired with a take on creamed corn with nuts tossed with cumin, Mexican oregano, and cayenne, and finished with cheese folded in.

The Al Pastor Chop, a char-grilled pork chop with Chef Konstantine’s made-from-scratch “al pastor glaze,” sizzles off the grill and is paired with a refreshing, yet spicy farro salad with house-made jalapeno vinaigrette with poblano chilies and sweet peppers. The Rib Eye Picado with tender sliced pieces of Rib Eye, boasts a house-blended Latin Spice, a unique combination of ingredients including cayenne, bay leaves, and paprika in lime. 

The grill also enhances El Amerikano’s Michoacan Caesar, which features crisp heads of romaine, char-grilled then plated with fire-roasted corn, cotija cheese, pepitas and house-made Caesar dressing. 

Chef Konstantine also oversees the Kentro Greek Kitchen next door, El Amerikano’s sister concept.

Open daily from 11 a.m. to 10 p.m.

El Amerikano is at 100 South Harbor Blvd., Suite D in Fullerton. 714.525.2126.

Image Courtesy of Ann Watson.

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Ocean to Fork at Fly-N-Fish

At Fly-N-Fish--on the Newport Beach boardwalk and near the pier--you can enjoy freshly shucked oysters, seasonal specials and classic creations prepared by Seattle native Chef Julio Hawkins.

Fly-N-Fish focuses on sustainable seafood from prominent purveyors delivered fresh daily. Signature dishes include pan fried Maryland Crab Cakes with a papaya-mint salsa; Pan Seared Diver Scallops wrapped in triple smoked apple wood bacon and served with an achiote aioli; Cioppino with shrimp, scallops, clams, mussels, calamari, crab and seasonal fish in a zesty red wine sauce; and New England Clam Chowder served traditional in a traditional creamy style with chopped clams, potatoes and leeks.

Their menu is complemented by select listing of wines, craft beers and a full bar.

Fly-N-Fish offers Happy Hour Monday through Friday from 3 to 6 p.m. Offerings include Oyster Shooters (with an option to add Hangar One Chipotle Vodka), Cajun Shrimp Tacos, Seasoned Calamari with an Achiote Aioli and various drink specials. View happy hour menu here.

Chef Julio also offers a $15 daily lunch special (Monday through Friday) that includes a choice of New England Clam Chowder, House Salad or Seasoned French Fries. Specials include a Crab Cake BLT on toasted brioche, lettuce, vine ripened tomato and Applewood triple smoked bacon; Calamari Steak that is lightly season and served with a tomato caper lemon butter; and Skuna Bay Salmon with angel hair pesto, fresh asparagus and oven roasted tomatoes. For a complete list of daily lunch specials here

For the first time, ​Fly-N-Fish will be participating in Orange County Restaurant Week (March 1st - 7th). The $20 lunch menu will offer two courses and the $40 dinner menu will offer three courses; both menus highlight their signature dishes. View their OC Restaurant Week menus  here.

2304 W Oceanfront, Newport Beach. 949.673.8400.

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