Sunday, November 16th, 2008 : Just me

Hi Friends –

Here’s a write up on one of my favorite places to dine in OC. I feel that Kelli Hart did an excellent job with this OC Registar write up. Enjoy…

It’s no wonder why Tabu Grill in Laguna Beach received the highest Zagat rating in Southern California – the food, service and ambiance are equally impeccable, diners say.

But because Zagat is notorious for their stealth and anonymous rating system — based entirely on reviews from the public — Managing Partner Nancy Wilhelm wasn’t even aware of her restaurant’s coveted rating until a customer congratulated her on it.

Zagat’s system enables diners to rate restaurants with a combined score based on food, décor, service and cost. Tabu Grill received a Zagat rating of 29 on a 30-point scale.

The chic and small restaurant tucked along South Coast Highway between Nyes Place and Hinkle Street will be five years old in March and has been delivering an island-tiki motif since it opened doors in February 2004.

The deep indigo walls of Tabu Grill encase a golden glow of light created by candles sitting in cubes cut into the walls; bamboo stalks are stitched into the ceiling.

“I love any islands, Hawaii, Tahiti,” Wilhelm said of her design inspiration. “The town needed a place to get a great steak and I knew this feel would work. Since I can’t be in Hawaii, I brought it to Laguna Beach.”

Speaking of great steak, Tabu Grill’s 16 oz. prime bone-in rib eye with forbidden rice risotto, roasted sweet corn, mixed mushrooms, smoked bacon and shitake cream is one of the restaurant’s signature dishes.

The grilled Mexican scallops with potato puree, tangerine buerre blanc and citrus baby greens is the most craved appetizer amongst patrons.

Tabu Grill also boasts an extensive wine list with notable reds like the Riglos Gran Cort Malbec and Cabernet blend by Paul Hobbs for $110. The restaurant’s half-bottle wine list is convenient and more affordable and offers chardonnay, sauvignon blanc, cabernet and other blends.

Gretchen Andrews, a server at Tabu Grill, says the restaurant avoids mainstream wines and intentionally searches for wines that are obscure and off the beaten path.

“Our wines are very boutique in style,” Andrews said.

Frequent customer Kevin Voss has been dining at Tabu Grill for three years and particularly loves the Sumac rubbed half rack of Colorado lamb with Israeli cous cous, oven roasted strawberries, braised fennel and strawberries mint gastrique.

“The food is tasty, and I eat everywhere,” Voss said. “Nancy always makes room for us.”

Wilhelm does more than just make room for her guests. She spends the evenings mingling with them, many of whom are regulars and have gotten to know her through visiting Tabu Grill.

Though the space is small – offering only 10 to 11 tables – Wilhelm says people continue to flock to Tabu Grill because of the food and the small, personal staff.

“These restaurants all over the place are very high end,” Wilhelm said of Tabu. “We don’t have all the other amenities that other restaurants have. We do have great food, you can’t understand it until you see it.”

http://www.tabugrill.com

Contact the writer: khart@ocregister.com or 949-454-7391

http://www.ocregister.com/articles/tabu-grill-food-2213055-restaurant-wilhelm