INDULGENCES eating out
by leo buck and lance perkins
AnQi
A BreAkthrough Bistro
Forget those stodgy old department store
tearooms of yesteryear! AnQi may be located inside
Bloomingdale’s at the luxurious South Coast Plaza,
but it stands apart as a five star dining paradise. This
breakthrough bistro specializes in a variety of dishes
spanning the various styles of fine Asian cuisine and is
the brainchild of Miss Elizabeth An of the formidable
An dynasty of restaurateurs, (who are responsible for
the award-winning Crustacean in Beverly Hills and
San Francisco.) “We’re taking Crustacean and moving
onto the next generation,” smiles Miss Elizabeth, and
her enthusiasm is as apparent, as is her expertise. No
surprise then, all her intense attention to every detail
has paid off greatly for Southern California fine din-
ing enthusiasts.
The spacious main room features a large fashion
runway, situated throughout which, according to
Ms. An, will accommodate “about one show a month”
once the restaurant fully hits its stride. On the other
hand, for those interested in just a quick nosh, the
noodle bar is a great place to relax while their signifi-
cant others are busy shopping.
Housing two wine cellars and three separate kitch-
ens, the first is the prep kitchen below stairs; the next
is the main kitchen where most of the actual food is
prepared, and then there’s a “secret kitchen” housed
off the private chef’s room (available for private
parties and corporate events of up to 20 guests.) As
for those wine cellars, one encompasses the white
wines and champagnes, while the second stores
only the red. Together we’re told AnQi features a se-
lection upwards of 250 different types of fine wines
and similarly potent potables. Better still, the friendly your table by pouring tangy grapefruit vodka over a a delectable tangerine ponzu sauce, served with
and knowledgeable servers can also act as your own small piece of cotton candy (yes, you read that right!) shaved jalapeños and scallions—and the incredible
personal sommelier—making just right pairings for The result is as heavenly for your taste buds as it Filet Mignon Pot Stickers in a sesame-soy drizzle are
each individual course. sounds. However, for the real flavor connoisseur, the a definite can’t-miss for anyone who values a bona-
Cocktails at AnQi are in a superior class by them- “Lavender Mojito” is the treat that can’t be beat. fide first-class taste sensation. For lighter appetites,
selves. Indeed, in many ways, they’re a surprising As with any grand gourmet experience, the best don’t miss the crispy beets with sweet and sour salt,
blend of dessert elements as much as alcohol graced way to begin is with a confit. We recommend the prepared with the subtlest hint of yogurt to enhance
with equally colorful names, such as the sumptuous lime confit made with ingredients including two the overall sensation.
“Sin-U-Rita“, which blends tequila and watermelon, types of Russian caviar. Then it’s on your appetizer. Perhaps the most innovative aspect of AnQi’s
with salsa and a light touch of jalapeño. Also highly For starters there’s the tender Golden Plum Carpac- entire bill of fare though, is the special 20-item “Mo-
recommended is the “Bubblegum Martini” made with cio. Other offerings on this world class “signature lecular Gastronomy” menu. In fact, this is one of the
honest-to-goodness bubblegum-infused vodka; and menu” feature selections like moist but meaty very few places in the country—let alone the West
the thoroughly delightful “Pink Lotus,” prepared at Hamma-hamma Oyster shooter lightly glazed in Coast to specialize in such a rare and delightful form
50 RAGE monthly | january 2010
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80