food city march 2014

Fullerton would not be the first place one would think of when searching for the perfect handcraft-ed beer. Yet thanks to the creative minds behind multiple microbreweries located in the area, Ful-lerton is becoming a des-tination for connoisseurs with developed palates to sample the most obscure beers from the comfort of their own backyard.

Unlike large-scale brew houses, microbrewer-ies consist of small-batch specialty beers that cater to the most advanced beer drinkers.

These unique concoc-tions consist of f lavors that are unlike anything one can find at the aver-age grocery store. These limited access beers in-volve distinct f lavors and spices that corporate breweries could never have the capacity to in-corporate into mass pro-duction. These specific elements happen to make microbreweries quite spe-cial because of their abili-ty to access rare f lavors.

These qualifications happen to make their beers exclusive and par-ticular, an element that makes drinking these in-dividual beers so unique.

Although there are quite a few well-respect-ed institutions in Fuller-ton that serve up special-ty beers, nothing happens to surpass the attention of Bootlegger’s Brewery lo-cated in the heart of the city.

Bootleggers happens to be the largest craft brew-ery in Orange County. The institution was founded in 2008, and can be visit-ed for tastings and tours alike at 401 S. Richman Ave.

The creator of Bootleg-gers happens to be a grad-uate of Cal State Fuller-ton. He was enrolled in

the entrepreneurship pro-gram when he discovered his passion for beer with a creative focus. With his vision supported by his family and friends alike, beer lover Aaron Barken-hagen constructed the brewery locals f lock to and adore daily.

Through the construc-tion difficulties and ob-taining a liquor license, the brewery was involved in a year-long struggle to gain its public adoration and notoriety. The result-ing product was a mod-est institution with sev-en brew houses and three barrels, but with plenty of space to grow.

The first keg was deliv-ered to a manufacturer in April 2008, and it has been nothing but absolute success for Bootleggers ever since.

Although the compa-ny is constantly expand-ing with its growing pop-ularity and production capacity, the small-scale company prides itself on staying true to the origi-nal business plan, which is constructing a local ar-tisan brewery supported by local consumers while continuing to make the the most unique beers possible. This idealism is reinforced by the compa-ny’s motto, “Drink Fresh,

Drink Local.” Bootleggers has a laun-

dry list of popular beers, but all of them have sea-sonal aspects that make a visit to the brewery a spe-cial event, thanks to the ever-changing menu.

The tasting room is open Sunday through Thursday from 11 a.m. un-til 10 p.m., and Friday and Saturday from 11 a.m. un-til midnight.

Bootleggers brewery may be the largest micro-brewery in Fullerton, but there are quite a multi-tude of other brew hous-es that are available for the public to sample and discover.

The Twisted Vine is an-other local favorite, as well as The Pint House.

HopScotch Tavern hap-pens to serve local beers on tap weekly, so there is always something excit-ing to experience there.

Local beer not only sup-ports the economy and development of our small community, but it also promotes community involvement.

The next time you think about going out for happy hour, remember that se-lecting a local microbrew on draft helps support a ripening culture that is f lourishing in our own backyard.

FOOD CITYPAGE 2 MARCH 20, 2014THE DAILY TITAN THURSDAY

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46

Downtown Fullerton: Secretly delicious

Microbreweries offer beer enthusiasts a place to call home

Bootlegger’s Brewery is the largest craft brewery in Orange County.

ELEONOR SEGURA / Daily Titan

NICOLE WEAVERDaily Titan

Unique alcoholic concoctions come out of microbreweries

In 2013, downtown Ful-lerton won the title of OC Weekly’s Best Place for a Pub Crawl in Orange County. But what many people may not know is that some of those very same bars have the best food in town.

This gold mine of food is often overlooked, de-spite its vast selection of delicious and original cui-sine. Harbor Boulevard is lined with businesses that serve as restaurants during the day and double as bars at night. Here is a list of some of the best in the area:

1. A local favorite is Pala-pa Grill. Known for its intox-icating fish bowls, the small island-themed bar and diner serves up a mean half-pound burger. It’s the place to go if you’re looking for some-thing delicious and cheap to go with your cold drink. The nachos also come piled high, so prepare to share. If you go during happy hour, most of their popular items are marked down.

2. Another must eat is

the “Italian Job” sand-wich from Roscoe’s Fa-mous Deli. Served along-side your choice of sides, this sub is packed with salami, capicolla and pro-sciutto. It’s a culinary ex-perience you don’t want to pass up. The restaurant serves a variety of hot and cold sandwiches and the large space is perfect for either a casual lunch date or a late night snack.

3. Relatively new to the area is HopScotch Tav-ern, which will wow food-ies with its creative menu. This rustic tavern serves up more than the typical bar with a menu that in-cludes chilaquiles, Rocky Mountain oysters and crème brulee French toast. Where magazine voted it one of the “Best Places to Brunch in Orange Coun-ty.” Their customers are sure to enjoy some f lavor-ful dishes alongside hand-crafted custom cocktails with every visit.

4. The Slidebar is the Rock-N-Roll Kitchen it claims to be. The envi-ronment is reminiscent of a simpler time where guests can enjoy the fire hot hamburger “The Cow-boy From Hell.” If patties filled with habanero and jalapeno peppers aren’t your thing, try the spinach

salad covered with hon-ey-mustard dressing and caramelized pecans.

5. If you’re after seafood, CHOMP Rockin’ Sushi & Teppan Grills has great variety. The restaurant is known for its all-you-can-eat sushi specials as well as some great happy hour prices from 3 to 6 p.m. Mon-day through Friday. The fish is fresh and the fried tofu is a perfect starting point for any meal.

6. Stubrik’s is a hid-den steakhouse just next to The Slidebar. Here you can enjoy a three course hearty meal complete with steak, seafood or pas-ta. The restaurant’s crab cakes alone are worth the wait. The tall wooden booths make it the perfect location for either an in-timate dinner or a friend-ly lunch. Like many of the local spots it also has a great happy hour with deals on drinks and food.

7. Nothing goes better with Italian food than red wine. Roman Cucina offers all of Italy’s best. From lasagna to cheesy raviolis, there really isn’t anything on the menu not worth trying. The roman-tic atmosphere goes perfect-ly with the food and drinks. Be sure to visit on Wednes-day when there is no cork fee for home brought bottles to

enjoy with a generous helping of pasta.

The next time you’re hungry and in the area, don’t be so quick to

dismiss downtown Ful-lerton’s impressive restau-rant selection. It has much more to offer than just live music, drinks and

dancing. All of these es-tablishments provide a unique experience of their own and there are plenty more to be discovered.

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ASHLEN DOMINGUEZDaily Titan

Some of the best food in Fullerton can be found at local bars

Palapa Grill is known for its giant fish bowls and island-themed bar and diner. ETHAN HAWKES / Daily Titan

THE NEWSTHAT MATTERSTO YOU


FOOD CITYMARCH 20, 2014 PAGE 3THURSDAY THE DAILY TITAN

Local restaurants hope to cash in on local foodies

Change is coming for the Fullerton dining scene.

Cal State Fullerton stu-dents, Fullerton residents and north Orange County foodies alike will soon have more options for indulging their appetites and tastes this year.

As a result, already estab-lished local restaurants will

face steeper competition as they try to keep up with the new businesses sprouting up around them.

First, the popular sub-style sandwich chain Jer-sey Mike’s will open its first Fullerton location on Chap-man Avenue this month, as the Orange County Register reported in February.

The New Jersey-based casual sandwich shop’s new location is only a few doors down from Oggi’s Pizza and Brewing Compa-ny beneath the University House apartments at 2595 E. Chapman Ave.

This location is with-in walking distance from campus and perfect for lunch during long breaks between classes.

Jersey Mike’s hopes to open about 200 stores this year, said Peter Cancro, the founder and chief executive officer, in an interview with TheStreet.com.

Cancro bought the orig-inal Jersey Mike’s restau-rant from his employer at 17 years of age, and has since grown the still-private com-pany into a successful na-tional sub chain.

Meanwhile, restaurateur

Michael “Mick” Schepers and his partners are bet-ting a new age deli con-cept will attract the same trendy hipsters and restaurant enthusiasts to downtown Fullerton as his well-received Irvine-based Mick’s Karma Bar burger joint did, despite its office park locale.

The Pie Dog will open shop at 229 E. Common-wealth Ave., according to OC Weekly.

Schepers told OC Week-ly he plans to keep the business, which will offer 100 craft beers along with

other alcoholic drinks. Pie Dog will have extend-ed business hours ex-tend until midnight upon opening.

Pie Dog is searching for a general manager posi-tion, according to its Face-book webpage.

The new American deli concept, Pie Dog, will sup-posedly open later this year.

Also opening soon is Cha2O, a new hip lounge expanding from its first lo-cation in Artesia to down-town Fullerton at 100 S. Harbor Blvd.

The restaurant and lounge will be open all night, despite not selling alcoholic beverages.

Cha2O’s website de-scribes itself as a lounge that provides an envi-ronment and atmosphere that “fosters and culti-vates meaningful con-versations and lifelong relationships.”

It also notes it has “del-ish,” “yummy” drinks and food, and that it uses no preservatives, MSG or “food enhancers.”

Cha2O, is currently hir-ing all positions.

BENJAMIN BURKHARDTDaily Titan

Fullerton foodies will soon have more restaurants to eat at

Although Cha2O will operate late at night, it will not serve any alcoholic beverages. It hopes to provide a specific atmosphere along with serving “delish” and “yummy” food and drinks.ELEONOR SEGURA / Daily Titan



THE BEST OF

The classic Hero Burger boasts a juicy flame-broiled beef patty topped with red onion, lettuce, tomato, pickles and Thousand Island dressing piled on an onion roll.

ETHAN HAWKES / Daily Titan

The chicken katsu and macaroni salad are customer favorites among the many menu options at this local Hawaiian barbecue restaurant. Pictured here is the barbecue combo.


The wide selection of classic breakfast options come with a generous helping of redskin potatoes, hash browns or fruit. On top of that, diners also get either biscuits and gravy or toast.

MARIAH CARRILLO / Daily Titan

Late night deals on popular drinks and food items, including BWW’s signature wings, make this sports-themed restaurant and bar a great choice for an after-hours get together.


1. Boardwalk Fresh Burgers and Fries1505 N. State College Blvd., Fullerton, CA

2. Burger Parlor204 N. Harbor Blvd., Fullerton, CA

1. Leadbelly’s711 N Placentia Ave., Fullerton, CA

2. Maui Hawaiian BBQ1323 S Harbor Blvd., Fullerton, CA

1. Pepe’s 821 N. Placentia Ave., Fullerton, CA

2. Jay’s 10581 Garden Grove Blvd., Garden Grove, CA

1. Denny’s 1101 S. Harbor Blvd., Fullerton, CA

2. Molca Salsa 115 Imperial Hwy., Fullerton, CA

Heroes

L&L BBQ

Kimmie’s Coffee Cup

Buffalo Wild Wings

BEST PLACE TO GET A BURGER

BEST PLACE FOR BARBECUE

BEST PLACE FOR BREAKFAST

BEST PLACE FORLATE NIGHT

125 W Santa Fe Ave., Fullerton, CA

339 N. State College Blvd., Fullerton, CA

260 S. Brea Blvd., Brea, CA

1605 W. Commonwealth Ave., Fullerton, CA



FULLERton

A wide selection of moderately priced Pho options are offered at this Asian bistro located within walking distance from campus.


This downtown Fullerton hidden gem provides a cozy atmosphere to accompany its vast menu of health-conscious options. Come back each month to try a different dip for only $0.44.

ETHAN HAWKES / Daily TitanWhich Wich thrives in customizable sandwiches. It goes beyond traditional sandwich chains like Subway by offering an astounding range of toppings.

AMANDA SHARP / Daily Titan

With weird roll names such as “The Sexy Mutha Roll,” Chomp is known for its specialty rolls. Besides sushi, it has a great selection of beers and appetizers at happy hour.


This Spanish-themed downtown spot celebrates a weekly favorite with gourmet style tacos for $1.25 each after 2 p.m. every Tuesday.


Thailandia may have odd hours, but it is easily boasts the best combination of taste and pricing in Fullerton. Make sure to try the Pad Thai.


Which WichRutabegorz

Pho’ Olivia Chomp

Matador Cantina111 N. Harbor Blvd., Fullerton, CA

Thailandia

BEST PLACE FOR ASAND-WICH

BEST PLACE FOR HEALTHY FOOD

BEST PLACE TO GET PHO

BEST PLACE FORSUSHI

BEST PLACE ON TACO TUESDAY

BEST PLACE FOR THAI FOOD

159 E. Imperial Hwy, La Habra, CA

211 N. Pomona Ave., Fullerton, CA

181 E. Commonwealth Ave, Ful-lerton, CA

2720 Nutwood Ave., Fullerton, CA

2500 E. Chapman Ave., Fullerton, CA

2. Rubio’s1935 W. Malvern Ave., Fullerton, CA

3. Chronic Tacos133 W. Chapman Ave., Fullerton, CA

2. Banh Mi Che Cali1000 S. Harbor Blvd. Fullerton, CA

3. Pho’ Ellie765 S. State College Blvd., Fullerton, CA

2. Honda-Ya2980 Yorba Linda Blvd., Fullerton, CA

3. Samurai1158 S. Harbor Blvd., Fullerton, CA

2. Sansai2323 E. Chapman Ave., Fullerton, CA

3. Green Bliss305 N. Harbor Blvd., #103, Fullerton, CA

2. Thai Basil2431 E. Chapman Ave., Fullerton, CA

3. Thai Original BBQ211 E. Orangethorpe Ave., Fullerton, CA

2. Lee’s Sandwiches1028 S. Harbor Blvd., Fullerton, CA

3. Roscoe’s 116 W. Commonwealth Ave., Fullerton CA

‘



Oggi’s comes to Fullerton

The combination of greasy food, ice cold beer and sports on oversized televisions is arguably the most American dining ex-perience one could have.

Fullerton recently gained a new venue for such an experience. Oggi’s Pizza and Brewing Compa-ny opened a new location off Chapman and Com-monwealth in December.

Oggi’s was founded in 1991 by brothers George and John Hadjis in Del Mar.

The original Oggi’s was intended to attract fam-ilies, but those families were the ones impacted the most by the downward cycles in the economy, so the Hadjis family decided to change its strategy.

George Hadjis explained the evolution of Oggi’s in an interview with Business World magazine.

“We struggled to raise the average spend per per-son in the restaurant, and we decided that we had to bring some other peo-ple in,” Hadjis said. “Craft, micro-brewed beers were getting big at the time and they sold well, and we were getting a higher price for them. I remember think-ing, ‘Ok, maybe craft beer is the way to go.”

Oggi’s has eight craft beers on tap at every lo-cation that they brew themselves.

Three of its beers have won gold medals at the World Beer Cup, a bian-nual international beer competition.

Each Oggi’s location has its craft beers on tap along with two seasonal beers and 16 other taps for man-agement to use as they see fit.

“If you have more beers available, you’re going to sell more beer, and that’s a good thing for all of us,” Hadjis said. “We want them to have that broad spectrum, because that’s what the customers are there for.”

Oggi’s is also known for its extensive menu.

Like most sports din-ing establishments, chick-en, wings and burgers are prominent menu options.

They have a “build your own burger” option that allows you to choose be-tween angus beef, turkey or chicken breast with var-ious toppings and sauces.

The menu has 12 piz-zas available, with options like thin crust for calorie counters.

The large menu also in-cludes “build your own”

calzones, salads and vari-ous appetizers.

Oggi’s prides itself on its ability to constantly evolve. It is easy to evolve in a corporate-owned business but Oggi’s is franchise-based.

“If a business is corpo-rate owned, you simply recognize the change and then you make it across the board,” Hadjis said. “In our case, creating change is extremely difficult.

They’re buying into a concept and we oversee things to make sure they’re adhering to brand stan-dards and things like that, but we’re not in there run-ning the business on a day-to-day basis.”

Each location gets a de-sign makeover every sev-en years to keep the theme

current, according to Hadjis.

They decide on improve-ments by meeting with de-sign and architecture part-ners as well as customer focus groups.

Oggi’s has worked hard to expand its brand. They are “the official pizza” of the San Diego Chargers, Anaheim Ducks, San Di-ego Padres, Phoenix Coy-otes and the Del Mar Thor-oughbred Club.

“We do research. We talk to our customers,” Hadjis said. “And the three things that are top of mind in terms of the roles we play are sports, brewhouse and pizza. Having the rela-tionships with the teams in a high-octane market like this is like sprinkling lighter f luid on a fire.”

MICHAEL HUNTLEYDaily Titan

Southern California brewery is working hard to expand

THE NEWSTHAT MATTERSTO YOU

Oggi’s opened in December of last year, boasting an extensive menu of American favorites.AMANDA SHARP / Daily Titan

The restaurant and brewery is located conveniently below University House, within walking distance from CSUF.

AMANDA SHARP / Daily Titan

Each Oggi’s location has its craft beers on tap along with two seasonal beers and 16

other taps for management to use as they see

fit.


A look into Farrell’s Ice Cream Parlour

With servers dressed in pin-striped vests, old-fashioned ties and cane hats with a traditional ice cream parlour appearance, Farrell ’s Ice Cream Parlour has become one of the most talked about dessert destinations in the Fullerton/Brea area.

Founded by Robert “Bob” Far-rell, the first popular ice cream parlour originated in Portland, Ore., in 1963.

Within seven years, Farrell ’s had become a promi-nent ice cream es-tablishment with 58 restaurants. Bob Farrell was approached by a number of major corporations in-terested in pur-chasing the small chain.

Bob eventually sold the establish-ment to the Mar-riott Corporation, which would grow Farrell ’s and give it national recognition with 130 locations.

In 1990, many Farrell ’s restau-rants closed and the Marriott Corporation gave up the “Far-rell ’s” trademark and stopped the development for further expansion.

Years passed, and finally af-ter a five-year legal battle, Far-rell ’s has finally been on the rise again in Southern California.

Under new Orange Coun-ty-based ownership, Farrell ’s has regained its delicious rep-utation among Orange County residents.

The new ownership wants to keep Farrell ’s Ice Cream Parlour as close to its original roots as possible. To ensure this is up-held, the owners seek constant feedback from original found-er Bob Farrell as the establish-ment continues to expand.

The parlour stays true to Far-rell ’s legacy. One step inside the parlour will take you over a cen-tury back in time.

The restaurants feature the “old Farrell ’s” atmosphere with newspaper type menus, old fashioned candy and delicious food and ice cream to satisfy guests of every age.

There are also food options to accommodate specific dietary needs.

If someone is looking to stay in shape, he or she might want to take a look at the “Fit Farrell ’s Lean and Not So Mean” sec-tion of the menu, which has delicious and nutritious items that elimi-nate the guilty feel-ing for consuming so many calories.

There’s even a special “Lean Not So Mean” dessert

section that offers healthy op-tions, including a single scoop vanilla ice cream with no sug-ar added on top of a blueber-ry compote served along with fresh strawberries.

This treat is under 250 cal-ories, and it will satisfy your sweet-tooth without the caloric remorse.

Farrell ’s also serves season-al beer and wine that could be perfectly paired with choices from its famous “Farrell ’s buddy system” section of the menu.

The beer and wine selection can be complemented with one of Farrell ’s all-beef burgers,

Philly-cheese steak or even its good old fashioned bowl of chili from this section that would certainly satisfy anyone’s palette.

If you have somewhat of a unique palette, one of Farrell ’s unique beer shakes might be just what you’re looking for.

If the abundance of options on its menu is too intimidating, there are Bob Farrell face stamp of approvals in the “Funatics Fave” section of the menu, indi-cating its well-known items on the menu.

Some of the items include “Pizza-pie-tizzers,” “Chipsticks Chicken Salad” and the “Chili Cheese Frank.”

One of the most popular items is the old-fashioned burg-er, “Talk of the Town.”

A fresh, half-pound beef patty with melted American cheese, lettuce, tomatoes, pick-les, mayo, grilled onions and topped with bacon slices can make a delicious treat to a night on the town.

After finishing your “Talk of the Town” burger, you can dive into the Bob Farrell ’s famous “Gold Rush” sundae, which in-cludes chocolate and vanilla ice cream, peanut butter, hot fudge, spanish nuts topped with whipped cream, roasted al-monds and a cherry.

Farrell ’s Ice Cream Parlour

could be fitting for any occa-sion, from date night, satisfying a late night dessert craving or even celebrating a birthday.

Just make sure to call ahead and set up a reservation be-cause with its reputation, you could miss out.

As for Bob Farrell, his legacy still lives on. He is currently one of the most sought-after moti-vational speakers focusing on customer service.

Farrell currently has a book on the market titled Give ‘Em The Pickle, which has been used in many training videos and is a best seller.

He currently resides in Wash-ington state with his wife.

CECILY MEZADaily Titan

This atmospheric ice cream parlor has something for any palette

Farrell’s Ice Cream Parlour offers customers the experience of eating at a restaurant as if it was 100 years in the past.MARIAH CARRILLO / Daily Titan

Farrell’s Ice Cream Parlour could be fitting for any occasion from date night, satisfying a late

night dessert craving or even

celebrating a birthday.



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