Was @Clayfu influenced and hit Pizzeria Irene with some friends over the weekend. Tucked into Old Towne Orange along one of the side streets, it offers a simple menu: 4 starters, 6-8 pizzas, 3 desserts and a very interesting wine list.
Funny enough, Pizzeria Irene uses the same flour as Sei. Great dough…soft and chewy with a nice crisp. Gentle fermentation flavor. Fennel sausage and pepperoni. Liked them both.
Dessert here is great. The cheesecake comes topped with a seasonal compote…our visit was pear. But where they shine is the ice cream game. The pistachio is the best rendition of a frozen pistachio treat since Leo’s at Bulgarini. The coffee ice cream was complex with other flavors that can be found in a great coffee like warm spices. The strawberry was also good.
The wine list was very interesting. Lots of options between here and Europe. We had a lovely rioja from 2015 with a pepper finish that went great with sausage and pepperoni. And it was only $100. Apparently, they had a Lafitte-Rothschild wine tasting tonight that I didn’t have time for.
Service was great even though we were their last reservation of the night. We felt welcomed and had a great experience. Chef here likes Truly in Dana Point and has his sights set on Sei after my recommendation.
An evening stroll in the neighborhood for a nightcap is also highly recommended.
Fair warning…the fennel sausage was pretty strong in fennel…which I quite like a lot. Anyone fennel sensitive might want to think twice. The peppadew peppers provided a nice sweet contrast.
This place sounds promising, we will definitely go. We have been to the nearby new Culinary Dropout a bunch of times. Great buildout of a new restaurant in terms of the physical plant, very professional management and waitstaff, free valet parking. Food okay, but the good ambience, valet service, and attentive service have kept us going back. But definitely open to new places and better places in Orange.
That’s my homie! He’s super passionate about having a great spot to eat good food and drink good wine. He used to be the wine director at Taco Maria (hence the same salad).
I’m glad he’s having a ton of success cause he absolutely deserves it. Not many places left in SoCal that 1) have good food 2) where ownership encourages wine lovers to visit and bring their own wine.
I did not realize Culinary Dropout had opened in the OC. Been to the one in Phoenix a couple times with the family. Nothing outstanding for my tastes but good comforting foods. The son really likes it. Will need to check out the OC version.
Went back tonight because I wanted ice cream and it was on our way home. Unfortunately, pistachio is gone for a bit…the ice cream chef has run out of pistachios from his source in Italy.
After an afternoon of snacking and drinking, I was pretty set on dessert and some wine. Somehow a pizza appeared in front of us.
Pizza chef was different tonight. Crust was a little less charred, which is usually my preference, and since we were without friends, I was able to watch the kitchen more. Oven stays been 750-850 degrees. Pizzas here are carefully cut with scissors. Just a slice of pepperoni for me tonight.
Tiramisu
Pretty solid. This would be my version if it decided to go on a diet. I use more egg yolks with my mascarpone mix and I also strengthen the espresso and rum mix.
I learned the owner actually makes this himself. It is good. But it’s not gonna reach the heights of Antico or Chef Brad Ray’s Harry’s Berries. I actually could not detect the distinct flavor that I know is Harry’s. Market it as strawberry or farmer’s market strawberry ice cream and I would be more pleased.
Fun news. They are working on a dessert pizza. It’s a work in progress, but I was pretty impressed. There are interesting textures, but I think the flavors need to be refined just a touch more.
I need to roll in on a night the owner is here to chat more about wine. The service team tonight wasn’t as familiar with the wines as my previous visit.
