Tucked in a corner of Chino Hills, The Pub will call your name forever, if you give it but one chance!
Chefs Andrew Faour and Mathew Carpenter, both trained at Le Cordon Bleu, craft the multitude of fine crafted brews, wines and specialty drinks paired with a truly sumptuous array of culinary delights that will leave you dreaming of more.
Whether you come for lunch or dinner, The Pub at Chino Hills elevates all its dishes to true gourmet levels with prime grass fed meats, fresh market fish, fine cheeses and the freshest herbs and vegetables imaginable.
With over 20 craft beers and over 20 bottled/canned varieties, fine wines, as well as their own signature specialty drinks, The Pub has something special for everyone! In addition, The Pub at Chino Hills offers an outstanding Sunday Brunch and live music on Saturday nights, as well as a terrific Kid’s menu. The Pub has it all!
The appetizers are tantalizing. You must try the Cauliflower Ceviche with diced tomatoes, serrano peppers, garlic, onions, and cilantro marinated in lime juice. A refreshing and tantalizing vegetarian parade in our mouths!
There are barely the right words to describe the Fried Pork Belly Bites. Served with a delectable fine herbs crème fraiche, these bite-sized bits of heaven are fried to crunchy perfection on the outside, and ever so mouthwateringly soft and tender on the inside.
But then – the Duck Chorizo Tacos with pear and ginger cilantro slaw and shaved manchego cheese came our way. The duck, smoked at The Pub, was married with both spicy and gently sweet flavors, and the sauce, homemade as all the sauces at the Pub are, was a perfect compliment.
A fair word must be given to the cocktails, which tantalize the tongue with their many flavors. Nothing “the usual” here! This muddled Raspberry and Sage signature cocktail boasted Knob Creek Vodka and cranberry. Strong, tangy and sweet, it is just one of a panoply of well drinks available, featuring the highest quality vodkas, single malt scotches, bourbons, and American, Irish and Canadian Whiskeys.
Our last Appetizer was a three ring gourmet ensemble with a mini grass-fed Buffalo Burger with portobello mushrooms, roasted red onions, gruyere, wild arugula and garlic aioli. Along with the burger we sampled an apple, cheddar and cilantro pesto grilled cheese on sourdough, and the Pub Melt, a succulent sandwich with all natural ground beef, marrow butter, caramelized onions, gruyere and cheddar cheese on toasted rye bread. And yes, they were as amazing as they sound!
After a lovely and savory Gnocchi Clam Chowder with bacon, we were wowed by an incredible Shrimp Pipian, smothered in a variation of mole, made with raw pepitas, peanuts, sesame seeds, green tomatillos, Serrano peppers, and parsley. Truly the best Mole of my life!
The last entrée we sampled was a Stout Braised Short Rib. Slow braised and aged 48 hours in juniper berries, madero and sherry, this seared smoky beef was so rich and tender that we demolished it with wanton abandon! The garlic mashed potatoes that accompanied it miraculously disappeared as well.
For dessert, we were served a trio of delectable treats. A mega moist Lemon Cake, a Salted Caramel Cheesecake from heaven, and a sinful gluten-free Chocolate Cake with Raspberry Sauce knocked what little socks remained right off of us. A perfect finish to a culinary tour de force!
My birthday is coming up and I finally know where I want to go to celebrate. I hear my name being called……
ABOUT OUR GUEST BLOGGER
Lesley Pedraza was brought up in Canada and has had the great fortune to travel extensively throughout Europe and the U.S.
Despite that fact that models are supposed to eat as little as possible, she couldn’t help but enjoy the delectables offered to her in Paris, Milan, Hamburg, Zurich, Tokyo and New York City.
After being cast in a touring play with Mickey Rooney that ended their engagement at the Pantages Theater, the lure of Los Angeles was too much to resist. She moved here and has since been a model agent and a commercial agent. Her true passion is photography and she now spends her days bringing out the best of everyone who finds themselves in front of her lens.
