Luna Modern Mexican Kitchen - Rancho Cucamonga

Opening in 2015 at Victoria Gardens Shopping Center in Rancho Cucamonga owners Francisco & Linda Perez started to create a unique mexican food experience where the have influences of different flavors and techniques that go into this mexican food that is more to the first time dinner, a mexican fusion.

 


Fiesta Nachos : corn tortilla chips with espazote black beans, melted cheese, sour cream, salsa Fresca, fresh guacamole

Fiesta Nachos : corn tortilla chips with espazote black beans, melted cheese, sour cream, salsa Fresca, fresh guacamole

The nachos are a unique take on this dish is Vera well designed and served. It was very well presented rather then a pile of chips.

The tortilla is first topped with Beas then cheese and then the salsa Fresca and a dash of cohita

The chip is heavy and the flavors make it in every bite rather then some bits on each

To me the blended cheese is over whining and doesn’t really do much.

Could have more cojita instead to cut the black beans.


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This dish is there surf and turf. A nice steak about 8oz along side U10-U12 shrimp.

The steaks is grilled to your liking (Medium Rare) and is on top of ? . It is very tender with no fat or gristle on it. It is seasoned very light with the adobo not really there in flavor.

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The shrimp are all also all grilled and on top the fried Plantain rice. The shrimp are really bland except for the char of the grilling. The do need so type of sauce for them that would also pair with the steak.

The rice is good but has very little of the plantain.


The burrito is first of all large not in size but in amount of ingredeants inside.

This burrito is filled with at lest a whole care asada stake along with cabbage and tomato’s.

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The meat is juicy and tender but does have dmome fat and gristle.

The cabbage is most of the filler. And does bring a added texture and freshness to this.

The tomato’s are in the middle and not much. A big disappointment.

I opted to add Ranchero sauce on top instead of keeping it dry.

 



Tony's Mexican Food -

There taco is smaller then the normal ones but is loaded with lots of meat that has little fat and no gristle. They do put lettuce on along with cheese then top it with a half a slice of tomato.  

 

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The beef itself is boiled tender in spices with  onions and bell peppers keeping in moist though out the taco. 

Each taco is hand made and the shell is made fresh so they are not uniform in shape. 

The shell is fried then filled so they are hot but not dripping from the frying liquid. 

The lettuce is iceberg and there's a good amount and is not Watery in any way.  

The only thing I with they did was more tomato. 

There hot sauce is not hot in any way but sweet with lots of oragano in it.  

 

 They ar $2.05 normally but they do Taco Tuesday when they are $.99 


Bear Springs Bistro & Lounge - Highland

Located in the newly renovated Hamptain inn hotel thats now called Bear Springs. The restaurant is Located in the lobby and is called Bear Springs Bistro & Lounge. This hotel is part of The San Manuel Band of Mission Indians.

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This restaurant is as they say “ A contemporary dining space featuring an innovative and exquisite “ while the ambiance is the food is not.

Apon entering you do notice you are in a room with high-ceilinged room, The decor is done in shades of earthy tones of tans and browns plus a subtle pop of color. They did put in patterned carpet that to me should have been wood flooring instead. They do have banquettes with pillows to place behind your back. As art goes they have photos of landscapes around the area along with a few metal leaf sculptures on a single wall.


Breakfast


Seafood Eggs Benedict

Seafood Eggs Benedict

The Eggs Benedict are very well conceived and rather unique also, Fresh poached eggs, on an English muffin, house made hollandaise with lobster topped with lemon dressed arugula.

The hollandaise is very light and is only made to order so expect this to take a little longer.

They do give a generous amount of lobster and is in chunks that is sweet and expertly cooked.

The eggs where good great and had little taste of vinegar.

The arugula to me could be skipped but it did add a bright fresh note along with the peppery flavor

I would recommend this


Lunch and Dinner


Portabella Fries : Fries with Balsamic Marinated Portabellas, caramelized Onions, garlic Aioli, & Gruyere.

Portabella Fries : Fries with Balsamic Marinated Portabellas, caramelized Onions, garlic Aioli, & Gruyere.

This was an appitizer special, Portabella Fries. The Fries where crisp and moderately seasoned.

they are topped with Balsamic Marinated Portabellas, caramelized Onions, garlic Aioli, & Gruyere. The mushrooms where cooked very well with out being over or undercooked and having still a slight crisp note. The onion where just ok with out any seasoning to them but still tasted very good. The gruyere was melted over the mushrooms only and could have used some more as the amount didn’t have much. The garlic aioli well it was not heavy on the garlic or tasted like any was in it at all.



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The Lobster Roll was good portion with a generous amount of lobster. The lobster inside was cold (really to cold and could have been warmed up just a little) and had no shell.

They use light lemon garlic aioli to hold it and and tasted more of just plane mayonnaise as it also had no flavor. They did add micro celery for texture but was barely noticeable, along with Tobiko (flying fish roe) for garnish and there was not enough to even tell it was there unless you looked for it.

The big problem of this dish is the flavor, there was none even though they say they use some but you can not taste any and needs the lobster needs to be warmed up a little.


Sabor a Mi Grill Tequila & Botanas, Rancho Cucamonga

ocated in the Thomas Winery Plaza. and Established in 2018 Sabor a Mi Grill Tequila & Botanas was opened by Elizabeth Hart and Martha Dovali. They wanted to showcase Mexican food that is more authentic and to different regions of Mexico.


BOTANAS


The oyster is a baked version that has chorizo and gives a great spice note with the melted cheese and forms a nice crust. There is a basil leaf inside also but adds no flavor to this in any way. 

The flavor is good and the oyster  and it’s liquor adds enough to cut the spice and is nicely rich and decedent. 


PLATO FUERTE


Mixiote     Lamb in a package, slowly cooked with Mexican spices and avocado leaves

Mixiote

Lamb in a package, slowly cooked with Mexican spices and avocado leaves

This is basically lamb stew.

The lamb is fork tender with no bones but does have some fat and gristle but it is to be expected with this meat.

This is seasoned to to perfection with no real heat and the spices complement the meet very well.

They add Grilled Nopal in this also and adds a great fresh note that cuts the earthiness of the meat but not much.

The avocado leaves are not in this.




Deserts


Cream brûlée’s

Cream brûlée’s

All are not like your traditional brûlée and are grainy 

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Guava - 

This is the most flavorful with the Guava bring very prominent. It is sweet but does have some acidity to it. It is very refreshing and is very flavorful and goes with the restaurant very well. 

Orcharta - 

This is the sweetest of the three and has the flavor of vanilla and spite hint of cinnamon. There is a strong flavor of banana but of a macho banana rather than the Normal we see everyday. There’s a nice back note of tapioca or rice.  

Jimacha -

This is very subtle in the hibiscus flavor to the point it’s not even much there. It’s to me just very sweet and like a colored custard with a very delicate note of strawberry. 


Mexico Cafe - San Bernardino

Established in 1951 and originally located on Route 66 on Mt. Vernon in San Bernardino, Mexico Cafe has become a local go to Mexican restaurant. 


 

 


The Deluxe Chimichanga

The Deluxe Chimichanga

Chimichanga with chili Colorado ,the filling Being 85 percent meat and the rest beans. The beef is slightly over cooked and was tough and dry. There was no fat or gristle.

Along with the meat the burrito is filled with beans and cheese. The beans are very Rich and made with lard. The cheese was over cooked and separated.

The sauce was on the sweet side and also had small pieces of meat incorporated through out.

The chimichanga did not seam to be fried at all even though it was a little crisp and was more of a wet burrito then anything. the tortilla was somewhat chewy and seemed to be a lil raw. 


The Haus Bistro - Calimesa

Opened in mid 2016 by Margie and Henry Haverland, this new restaurant is inspired by the cuisine of France, Germany, Italy and Switzerland. They are both first generation Americans and are trying to show the Inland Empire their heritage through food.


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When you walk into Haus Bistro in Calimesa, it’s as if you’ve entered a restaurant in Europe in an ally. The bar, that almost reminds you of an old speakeasy or a high end barista set up with out the coffee equipment offers high top tables to sip a beer or wine prior to being seated, with a good selection of red and white wine.

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The decor only enhances the relaxing ambiance. Dark browns and white panels grace the ceiling and the walls consist of multi-hued rough hewn wood planks. There are black and white photos of European landmarks throughout and a few mirrors to make it feel larger than this is, but in a good and elegant way.


The Haus Schnitzel —   Thinly pounded, coconut battered and fried pork loin served with spaetzle, red cabbage, topped with arugula and mint dressing.

The Haus Schnitzel —

Thinly pounded, coconut battered and fried pork loin served with spaetzle, red cabbage, topped with arugula and mint dressing.

The pork was a lil tough with no fat or gristle. The coconut batter was just plane with to taste it and coconut to be seeing on it ( a big disappointment)

It was seasoned with not much flavor and needed the lemon to add depth to this

The spaetzle was a lil doughy and some of it was over cooked and other parts under and lacked a good consistency of cooking.  The flavor was good with satiated onions and mushrooms in a cream sauce

The red cabbage was sweet with it cooked slightly past al dente. The cabbage was seasoned very well and could not taste any salt but could tell it was there. 

The mint dressing topping was not distinguishable or to me even there


Dos Amigos Tortas - Highland

Tacos

Al Pastor

Al Pastor

The Al Pastor is dry and a big disappoint.

The flavor is ok having a lack of pineapple note. There is a sweet tropical note like of papaya and pineapple but very faint. There is a excellent and delicate undertone of orange at the end  


Pierna (Pork Leg)

Pierna (Pork Leg)

The flavor are of sweet and char from the grill. 

The meat is very tender and moist with no gristle but does have some fat.  

The spices on the meat are subtle but do have a undertone of chipotle. 

 

This is one of the best tacos I have ever had 



Lengua

Lengua

 The meat is so tender and most that it is like butter. There is no fat on it at all.  

The problem with the meat is that there is no flavor to it. It's like eating meat butter.  

The toppings on the taco make this along with some lime juice.  



Tortas

The California Torta is made with Asada Steak, Bacon, Ham, American Cheese, Lettuce, Onion, Avocado, Beans & Dressing. 

 

The Asada is very tender with a great taste of char but is slightly dry.  

The bacon is fatty with little meat on it but the meat is crisp with a creamy flavor. 

The ham is very tender and grilled with spices and chili bringing it to a great flavor combination that makes this torta.  

The American cheese is well a big disappointment as it is from I am guessing Kraft single when they could of put a mild Mexican cheese instead.  

The lettuce is iceberg and wan not surprised but it was wilted and some parts where brown. 

The onions where raw and to me an excellent choice but there was to much.

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The avocado was ripe, creamy, and sweet.  

The beans well there where not enough to make a difference and i did not even know they where on until i looked for them.  

The dressing is a avocado creama that is watery and tasteless.


Taco Joe’s - Highland

Tostada w/ no meat

Tostada w/ no meat

This tostada is much like a salad on a tortilla,

It is beans, iceberg lettuce, tomatoes, and shredded cheese.   

It is a refreshing vegetarian option that has crisp lettuce and freash tomatoes.

The beans are not salty nor really hot (a disappointment)

They also put on a lot of cheese and if you like cheese that your in luck and if not you can ask for less.  

 


Shrimp Enchilada

Shrimp Enchilada


Chili Relleno

Chili Relleno

The Chili Relleno can be a hit or miss! 

This Chili Relleno is not the normal version as you have see. It is flat and is made buy cut pieces or the whole chili that is been cut open and then is filled with a great cheese but has not much flavor and is not filled up so much. 

It is the breaded then i believe baked.

It is toped with a meat enchilada sauce and has some flavor but really has none and makes the coating soggy and mushy.  


The Breakfast Shack - Redlands

Opening in early 2018, this is located on State St. In the historical downtown; The Breakfast Shack is the third restaurant to inhabit this location and is doing very well as of this posting. 

The bundling is small and does get filled fast so expect a wate. Inside they have decorated it as a county home style with Americana and sayings posted. Just as the decor of this restaurant the menu reflects it to.  

Their most popular item is their country fried steak. The do have items that a vegetarian can eat but it is lacking. All of there breakfast items are served with hash browns or fried potatoes. They are heavy on the starches and the portions do seam to be large.  


The Country Benedict

The Country Benedict

This take on the classic is a great idea but not done well.  

The chicken fried steak was over cooked and dry. It did contain a small amount of gristle also.  

The eggs where over cooked , but that’s easy to fix, but even though they where over cooked they had a taste of vinegar to them.  

The buttermilk biscuits where light and maybe a little too light for this. They where also a little doughy like they where not cooked all they way. Also they where not flakey.  

The gravy was the best part of this. It was smooth with a creamy feel. The sausage in was cooked well but did also contain gristle and Fat. It was spiced heavy on pepper but a good country style gravy should. 


This was a special but by the sound of it a very common one

Crab Cake Eggs Benedict

Crab Cake Eggs Benedict

The Crab cakes where filled with crab and not so much cracker along with spices and vegetables and herbs. They do have a little kick to them from the spice and is a great change then a cake thats not seasoned or even have any salt.

Again on their poached eggs where over cooked and did not have a runny center. This time they did not have a taste of vinegar so a big plus.

The Hollandaise was not sweet and had a perfect amount of Paprika to it that was not overpowering but did bring some spice to it. The only down point to the sauce was not enough lemon juice to taste it.


The Cutting Board - San Bernardino

Established in 2015 and located in The Double Tree by Hilton.


Sesame Crusted Seared Ahi Salad : Ahi, Tuna , Watermelon Radish, mandarin orange, English Cucumber, radish sprouts, basil, mint, mixed lettuce with a Blood Orange vinaigrette Dressing

Sesame Crusted Seared Ahi Salad : Ahi, Tuna , Watermelon Radish, mandarin orange, English Cucumber, radish sprouts, basil, mint, mixed lettuce with a Blood Orange vinaigrette Dressing

The salad is ok.

The ahi is not sushi grade and was over cooked to be seared. It did not have much flavor to even being crusted in black and white Sesame seeds.

The salad mix was the normal but the added mint was a great addition and brought a great added taste to the mix.

The cucumber they said was an English one but did not look nor taste like it. I think it was just a normal one.

The Mandarin oranges where caned and a big disappointment as they are in session now and could have used fresh ones.

The biggest problem was the dressing, the flavor was great and tasted good but it was too much on and did not go well with ahi nor had any taste of Blood Orange.


Scoops on Tap Ice cream - Claremont

Lemon Blackberry Sorbet

Lemon Blackberry Sorbet

This sorbet features Blackmarket from Temecula, blackberry sour. 

This has the aroma of the hops and alcohol with subtle notes of lemon and malt

The flavor is of the beer forward and lemon. The cream is very well done and mixed in this keeping it light and mellow.  

The blackberry is very subtle that to most I do not think you can taste it.  

 

 

 

 

 

 


Jungalow Juice Guava Passion Fruit Sorbet

Jungalow Juice Guava Passion Fruit Sorbet

This sorbet features Jungalow Juice from Arrow Lodge Brewing in Covina, CA

The aroma of this is Guava forward with a delicate malt finish

The flavor of the guava is very forward with notes of Key lime, malt and fermented passion fruit juice throughout. There are slight notes of mango and pineapple in the back as well as a floral note or sugar sweetness 

 


Bottega - Yountville

So appon entering, it is like going into a old barrel room in Porto. it s mildly dark with very open area that is spacious and welcoming

Polpo alla Griglia  Wood grilled octopus with olive oil braised potatoes, salsa verde, Tonnato sauce and arugula pickled red onion insalatina

Polpo alla Griglia

Wood grilled octopus with olive oil braised potatoes, salsa verde, Tonnato sauce and arugula pickled red onion insalatina

It’s Chared to perfection, the onion cuts through the richness of the octopus. The arugula brings a great freashbess along with a delicate white pepper note.

The potato on the bottom does nothing really but is cooked tender/soft and with all the drippings makes it seasoned great.

The one thing I can say bad is that the chili verde is really not able to be tasted or even noticed in the dish

 This is one of the best polio I have ever had  

 


Conserva di Anatra  Half Sonoma Duck confit over fregola sarda, winter chicories with huckleberry mostarda and duck jus

Conserva di Anatra

Half Sonoma Duck confit over fregola sarda, winter chicories with huckleberry mostarda and duck jus

You get half a duck deboned first of all. The duck is cooked well done and is still moist but same parts are very dry. 

The fregola sard is slightly undercooked to hard ones. It doesn’t have much of a flavor on its own but combined with the chicories and huckleberry it is very good. (Combineing little parts of the duck that are left over makes this like another meal)

The sauce is slightly tart and goes so well with the duck. There are whole berries through out it. 

 

This is a great duck dish and wortvh it to get


The Meek House - Redlands, CA

Black Sesame Macaroon

Black Sesame Macaroon

The Black Sesame Macaroon is a big punch of flavor in a small package. 

If you are looking for a unique flavor then this is it, The filling is sweet with a great nutty flavor but very strong on the sesame flavor so that you are knowing you are eating it.

The cookie is sweet also and to me to sweet with a high amount of sugar along with honey. The topping of the sesame seeds are are great addition. 

Combined that meld well together but does need less sweetness.  

To me this is there best of their macaroons


Lemon Macaroon

Lemon Macaroon

The Lemon Macaroon as a whole is well not big on lemon but the filling is. 

 The filling is very well lemony and chewy. Flavor wise its like eating a lemon drop candy. It is not really sweet but you can taste the sugar in it. 

The cookie does not have any flavor of lemon but is heavy on almond. It is a little chewy also and dry.

Combined it doesn’t say lemon all the way through.  

 

To me this is a miss and can be improved on a lot  


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This vegan & Guten free Pumpkin Chocolate muffin has the aroma of toast with a hint of toasted almond. 

The flavors are of banana and chocolate with a hint of butternut squash. There is hints of vanilla but no real taste of pumpkin. There is lots of chocolate in this and is probably masking the flavor of the pumpkin, a disappointment. 

It is very chewy and to me over cooked. 

 


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This pastry is made with puff pastry dough then filled with chocolate and blueberry and topped with blueberry glaze.

This had the aroma of a butter cookie and a very sbtle note of the blueberry

The flavor is first the puff pastry. Once tiny get to the filling it becomes the flavor of the chocolate but not much blueberry. With the blueberry on top it brings it out along with a few on the inside. 

 


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This is a rich cake that screams chocolate in every way with coconut on top

The cake is very moist with a little dry feel from the filling. 

The filling is a little chewy and dry with the texture of brown sugar but smooth. 

It is fully covered in chocolate frosting then dusted in coconut shavings

The coconut doesn’t bring much if any flavor to this at all and is a disappointment. 

 


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This scone is made with coconut, chocolate chips and has a coconut frosting on top

 

The scone it self is burnt on the sides with a nice moist center.  

The coconut is very prominent in every bite alone with the chocolate. 

 


Lingonberry Danish

Lingonberry Danish

This danish is very prominent in cheese and dough aroma

The danish has a slight burnt outer buy in a really good way with the dough being buttery and moist

The Lingonberry is tart like is to be with a delicate sweetness in the back along with giving it a beautiful floral note. 

The cheese is sometimes overwhelming and does bring a sweetness to the tart Lingonberry.  

 

All in all this is a great Danish and worth the chance to get it if available  


The Lobster Trap - Avalon, CA

The broth is watery with rally no flavor. There is a mild spic note to it after a bit but still very watery.

The sauce is tomato, garlic, onion, celery, parsley and lots of salt.

The fish is salmon (farmed) and is cooked very well with being most and tender. There is a faint note of dill with it.

The other fish tastes like tuna but is over cooked.

This had two clams and where cooked a little to long.

Three shrimp all over cooked and a lil tough

Two scallops, both over cooked and have no flavor at all

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Javiar’s - Newport Beach

 

 

 

 

 

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Ceviche de Camaron

The shrimp is marinated perfectly in lime, it is very tender with cucumber, calantro,and red onion

It is very mild with no taste of the shrimp.

 

Ceviche de Pulpo

The octopus is very tender with very mild and meaty, the addition of avocado brings a great creamy note.

 

Ceviche de Ahi

The ahi is sushi grade with a very fish forward flavor, the addition of a ponzu brings a Asian influence along with the black and white sesame. They do add Persian cucumber.


  Cabo Azul    A Maine lobster enchilada in a creamy pasilla sauce, a grilled chile relleno stuffed with Monterey Jack cheese, shrimp and fresh Dungeness crab topped with a light relleno sauce, and a shrimp taco on a flour tortilla prepared Ensenada style. Served with refried black beans and white rice.

 Cabo Azul

A Maine lobster enchilada in a creamy pasilla sauce, a grilled chile relleno stuffed with Monterey Jack cheese, shrimp and fresh Dungeness crab topped with a light relleno sauce, and a shrimp taco on a flour tortilla prepared Ensenada style. Served with refried black beans and white rice.

The shrimp taco is ok, the shrimp is breaded and the tortilla is very bland and tastes store bought.  

          A big disappointment 


The enchilada is filled with lobster and is cooked to perfection. The tortilla is is very soft and the Padilla sauce works with it perfectly. 

 

The  grilled chile relleno has a perfect charr on the out to bring out a earthy note. I noticed when eating some of the shrimp where undercooked or raw. The crab brings a great flavor creamy and briny addition. 

 

 

 

 

 

 

 

  Pastel de Chocolate    Rich fudge-style chocolate cake, glazed with a ganache of pure dark chocolate. Served with vanilla bean ice cream.          

 Pastel de Chocolate

Rich fudge-style chocolate cake, glazed with a ganache of pure dark chocolate. Served with vanilla bean ice cream.

 

 

 

If you love chocolate then this is the cake for you, 

this rich cake is like eating pure chocolate ganache with more on top then more around.  

It is very rich and thick with not really much flavor to this and is a big disappointment for the look and style.  

 

Farmhouse at Rodgers Gardens - Carona Del Mar

Located at Roger’s Gardens, Farmhouse serves up a unique and seasonal farm-to-table menu by Chef Rich Mead. Farmhouse is open for both lunch and dinner. 

 

 

Fennel Soup

Fennel Soup

 

Notes of white pepper , lemon, and olive oil,

The goat cheese cuts the tartness or I should say acidity

The broth is I think a vegitable base with cream

To me this only needs shaved fennel in it

 

 

 


Braised Short rib over cheese potato cake & Mizuna Green, farm fresh egg, shaved fresh horseradish, and House made chiimichurri 

Braised Short rib over cheese potato cake & Mizuna Green, farm fresh egg, shaved fresh horseradish, and House made chiimichurri 

The greens are arugula and other fields greens

The potatos are tender and soft. They are mixed with olive, bell pepper and onion

The ribs are really tender with the meat failing off. The meat is meat foreword taste with it being tender no bone or gristle. It does have fat though.

The egg is cooked over easy but still crisp on the outside edges and pairs so well with the jue

The grated fresh horseradish dose bring a great flavor to the Ritchie’s of the meat and to me could use more.

The chimicurei really does nothing to this dish and to me a wast

 


Persimmon Pudding (English Style) with Caramel sauce, candied pecans and house-made Earl Gray ice cream

Persimmon Pudding (English Style) with Caramel sauce, candied pecans and house-made Earl Gray ice cream

This pudding is very most and very flavorful but not of the persimmon. It’s somewhat lost with the other flavor combination. 

The caramel sauce is slightly tart and not really smooth but yet very rich and flavorful of to me  turbinado Sugar instead of regular sugar. 

The pecans are not sweet and not covered in sugar in anyway. 

Other The The pudding the ste Ice Cream does steal the dish. 

This is not your normal Earl Gray ice cream, there is not much flavor of the bergamot but does have all the other components of the tea including loose leaf throughout. 

The flavor is more of the black tea and the sweet cream but there is a unique flavor in this that is in the back of the pallet when eating this. 


Dhat Island - Redlands

Tour Around Dhat Island Combo

Tour Around Dhat Island Combo

Fried Okra :Battered in Dhat Island's savory cornmeal batter. Served wit our house "Josh Special Sauce"

Mild taste much like fried zucchini

Baby Bello Mushrooms :Battered in Dhat Island's Savory cornmeal batter. Served with our "Josh Special Sauce

Mushroom over cooked, the bread inning is to much

Plantain Fritter : Delicious Sweet plantains, corn and mixed bell pepper wrapped in our fritter batter

Sweet and filled with plantains but again the dough is a lil to much

Marinad (Seasoned Beignets) : Chicken Fritters seasoned wit a unique blend of Caribbean spices . Served with our house "Josh Sauce"

Is a lil kick with chicken through out, has no fat or hustle. Much like samosa in flavor

Island's Creole Patties (Haitian Patties) : Puffed pastry filled with creole seasoned beef or Vegetables

Meat is minced with a jerk style spice and a puff pastery outer layer

 

 

 

 

 

 

Curry Goat Tender Goat on the bone, marinated and stewed in yellow curry sauce.  

Curry Goat Tender Goat on the bone, marinated and stewed in yellow curry sauce. 

The goat is sessioned well with a nice mild heat to it.

It is on bone with fat and cartledge so be warned.


The sauce is more of a gravy that is sweet and with a good amount of carrots and potatoes but is really runny. 

 

Lulu Donut Shop - Redlands

Orange Cranberry : Navel Orange juice and cranberry reduction with orange zest on top

Orange Cranberry : Navel Orange juice and cranberry reduction with orange zest on top

This is a holiday doughnut that was available for a limited time.  

They do use freash cranberry and cook them down so it does have some tart notes to it. 

The orange juice does cut some of the tartness and does make some parts to sweet. 

This is a really good flavor combination and will remind you of cranberry sauce  

 

 

 

 

 

Pineapple Habanero: Pineapple and Habanero infused glaze with crushed pineapple

Pineapple Habanero: Pineapple and Habanero infused glaze with crushed pineapple

This doughnut is ok in flavor but is lacking depth.

 

The pineapple is caned and is overly sweet. They use the juice as the liquid for the glaze. 

The Habanero is on the back with a little kick but is not over powering.  

 

This would be better if it was fresh pineapple and there where some pieces of the Habanero in this to show some more color and flavor.  

 

 

 

Strawberry Fields Forever :  Strawberry Glaze, Strawberry Reduction and topped with Freezedried Stawberries

Strawberry Fields Forever :  Strawberry Glaze, Strawberry Reduction and topped with Freezedried Stawberries

The flavors of this doughnut is all strawberry in every way. 

The glaze is what I am guessing strawberry juice infused sugar glaze.  

The reduction is filled with chunks of strawberry and whole ones.  

The freezedried strawberries add a great texture and crunch to this. 

 

 This is is a great flavored doughnut that is packed with a bauntifull load of strawberry’s.