320 MAIN STREET

PICTURED (top to bottom): Restaurant, Mai Tais, Mac n' Cheese, Bleu Tenders, Horseradish Crusted Filet Mignon, Bacon Wrapped/Blue Cheese Filet Mignon, Prime Double Bone Pork Chop, Port Wine Cheesecake, Buttered Scotch Creme Brulee.  

For Orange County Restaurant Week, we decided to try 320 Main Street in Seal Beach. They had a great looking $30 three course dinner menu that we couldn't resist trying. It's a small, but charming, restaurant/bar with a lively happy hour scene. For restaurant week, the first cocktail was half price. So the ladies both ordered a Mai Tai. Half price but double potent! Made with the original recipe from Trader Vic's; reminiscent of sitting under the historic Banyan Tree at the Moana Surfrider on Waikiki. The service was excellent. Our server was very helpful and attentive. The food was also excellent, the portions large and certainly the price was right!

Sweetie Pie started off with the Mac n' Cheese. It was baked with mozzarella cheese, cheddar cheese, jack cheese and bleu cheese with a crisp Swiss cheese topping. It was rich, smooth and creamy with a fantastic flavor (and big enough for sharing). Her mother and I both ordered the Blue Tenders. Fried chicken breast tossed with blue cheese hot sauce and topped with crumbled blue cheese. The meat was tender and succulent, and the sauce just hot and spicy enough (and also big enough for sharing). I think the Mac n' Cheese was the better of the two dishes, but they complimented each other well. Sweetie Pie states, however, the Blue Tenders were her favorite because of the marriage of flavors with the blue cheese hot sauce and the crumbled blue cheese.

The ladies both ordered the Filet Mignon. Sweetie Pie had the horseradish crusted Filet with Garlic Fries and Honey Glazed Baby Carrots. Her mother had the Bacon Wrapped Blue Cheese Topped Filet with Sauteed Spinach and Mushrooms and the Baby Carrots. The meat was fresh and firm, and yet tender enough to cut with a butter knife; and it was cooked perfectly, to the ladies specifications. I ordered the Prime Double Bone Pork Chop with pomegranate balsamic reduction. The chop was very large and was cooked through, but still tender, moist and flavorful. The pomegranate sauce was heavenly. I also had the Garlic Fries and the Sauteed Spinach and Mushrooms (both sides really good).

For dessert, Sweetie Pie ordered the Buttered Scotch Creme Brulee while her mother and I both had the Port Wine Cheesecake. The desserts were downsized for the restaurant week menu, but were wonderful and just right after our large meal.

Tonight's 320 Main Street dinner easily gets three thumbs up from the 3 Tubby Tummys!