RoosterPM
750 Saint Clair St | Costa Mesa, CA 92626 714-697-0200 | www.eatatrooster.com Opened by an author of fiction and former homeless shelter director who partnered with a financier, RoosterPM might have seemed an unlikely survivor in Orange County’s competitive restaurant industry, but this duo dove in, combining their creativity and love of sharing food with locals and haven’t looked back. Five years later, Robert Tashiro and Frank Laguna continue to wow local palates with their unique union of traditional Japanese and Mexican flavors. Rob and Frank attribute some of their success to Costa Mesa’s overall communal attitude, working closely with other establishments like the Kitsch and Cal Shabu to send customers to one another on packedhouse nights. RoosterPM is Rooster Café during the day (you know—the cluster of red umbrellas you can see from Bristol), serving scrumptious breakfast and lunch, but starting at 6 pm on Wednesdays and 5 pm on
Thursday-Sunday (serving until 10 pm nightly), the tables get topped with candles, the lunch board gets covered with characteristic RoosterPM signage and this bustling bistro transforms into a great place for you hipsters to have a glass of wine—or better yet, their house-made sangria. Menus are delivered attached to small corkboards and kept in place with a rubber band. The presentation is thoughtful and textural and suits the unpretentious vibe of this CAMP/Lab neighbor. Their list of what Rob and Frank call American Tapas, ranges from fresh market picks of mushrooms and artichokes two ways to a grilled cheese of the week or a flatiron steak. Bite-size options like fried olives with chorizo (so good!) or tempura Maui sweet onion rings showcase their offering of smaller snacks. With an innovative menu that changes nightly and management who will treat you like their best friend, RoosterPM is my
new favorite place to keep up with the Costa Mesa food culture, because these guys know their stuff. SMALL PLATE PICK: RoosterPM’s Blackened Avocado Chicken Cups are perfect for picking at with friends while people-watching across the street. Served in an earthenware dish alongside a pile of tortilla chips, this spicy shredded chicken is cooked three times. It’s boiled, broken down, then sautéed with peppers, and finally grilled and placed inside two halves of a creamy avocado on a bed of fresh greens. You can feel the creative collaboration in this dish. NATIVE KNOWLEDGE: Possibly an ode to Rob Tashiro’s time directing a homeless shelter where he sometimes dished out 1200 meals a day, RoosterPM gives away free food to those in need for one night on Thanksgiving and Christmas, anytime after 8 pm. Now that gets me in the holiday spirit.
Small Plates
58 |
| Holiday 2012 Issue