On a recent family getaway in Laguna Cliffs, we had the luck of finding the Vue restaurant in our sites.
Though Vue, located at Laguna Cliffs Marriott Resort & Spa, would make an elegant, ideal setting for a romantic dinner, it is also family friendly, as evidenced by the treasure chest of toys at the host station where my son was invited to choose a toy -- a stuffed lizard -- before we were seated.
Our auspicious introduction continued as we were greeted by the robustly affable Chef Erasmo Rodriguez. He shook my son’s hand, and also the tiny claw of my son’s toy lizard.
On the chef’s recommendation, we began our meal with tuna tartare.Though I generally eschew all uncooked fish, it was worth going raw for this tangy treat. It was served on apple jicama slaw, giving it a crisp texture along with the bite of the slightly spicy red pepper puree. The dainty-sized portion was presented in the center of a large white bowl-in-a-bowl, emphasizing is powerful taste in a small package. Even my finicky son downed this appetizer with gusto.
Next it was a salad of wild arugula, goat cheese and nuts, with a streak of heirloom tomato puree. As before, the course was served on a large white dish, like a work of art on a canvas, rather resembling a Mark Rothko. We accompanied this dish with the heirloom tomato soup, which was bursting with the natural flavors of the tomato enhanced by a cilantro oil and yellow bell pepper oil.
For our main course, we had the Chilean sea bass, served with quinoa, which the chef explained is known as the magic grain of Peruvians. Once considered the sustenance of pheasants, it has now gained a culinary cult following because of its rich taste and holistic health benefits. While the fish -- which Chef assured me was not the endangered variety -- was exquisite, the toasty, nutty quinoa kernels stole the dish.
Our other entrée was really like two entrees in one. The Kobe Short Ribs, which are slow roasted 10 to 12 hours for their tender, melt-in-your-mouth texture, were served atop lobster risotto with leeks and pom fritte wispy crispy potatoes. Both dishes were superbly delicious and doubly delightful combined.
For dessert we indulged in a variety plate of crispy waffles, donut holes, blueberry compote and fresh raspberries, which was a fun and unexpected sweet breakfast-style after-dinner treat.
While the chef periodically checked in on us, he left the explanation of the dishes to his server, showing deserved confidence in his staff. Our server described each dish in detail, clearly with pride, and the utmost professionalism. Throughout our meal our server was attentive and helpful with suggestions and explanations.
Between the outstanding quality of food and superlative service, we felt this gem in Dana Point only lacked a swooning crowd to appreciate the gift the locals had in this fine restaurant. While we liked having the place nearly to ourselves, Vue is a best-kept secret that should be shared.
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