Crazy Otto’s Diner: Where Quantity is King

The pancakes barely fit on the plate at Crazy Otto's.
The pancakes barely fit on the plate at Crazy Otto’s.

Upon a recommendation of a friend, SCVFoodie headed over to Canyon Country to visit Crazy Otto’s Diner, the chain’s newest location, which opened last year. (In Southern California, they have two restaurants in the Lancaster area, one in Acton and one in Rosamund, north of Lancaster.) We heard that Crazy Otto’s had crazy-sized portions, but we didn’t know exactly how absurd the dishes were until we ordered the following:

  • Machaca and Eggs: Eggs and shredded beef with tomatoes, onion, bell peppers, topped with Jack cheese. We opted for the hash browns and toast as our sides.
  • Stack of three pancakes: It comes with two eggs and a choice of meat. We chose the ham slice.
  • Crazy Otto’s Burgermeat Omelette: Seasoned ground beef with onions, Ortega chiles and cheddar cheese. We ordered it with avocado (extra) and hashbrowns, biscuits and gravy.
The Burgermeat omelette with hashbrowns, biscuits and gravy.
The Burgermeat omelette with hashbrowns, biscuits and gravy.

So when the dishes came out, we were floored. Any one of them could have fed our party of three. The waitress said that the omelettes were made with six to seven eggs, but by the size of the Burgermeat, which must have weighed at least three to five pounds, we’d bet that there were more eggs in that omelette. It was hearty enough that the 16-year-old boy in our party couldn’t finish it (when do you see that!), and we had to take at least a third of it home.

While are jaws dropped at the size of the portions, our palates, unfortunately, didn’t dance with flavor. The Machaca wasn’t zesty, and the ample hot sauce we poured over it only helped a little. It could be improved if the meat were more tender and a few jalapeños—or spice, any spice—were added. The Burgermeat fared a little better flavor-wise, though both dishes were too greasy. Also soggy with grease were the hashbrowns, which were soft and undercooked. (We like them crispy).

The ham was nearly an inch thick, but was a little tough and flavorless. The pancakes were the best of all the dishes: They were moist and so large that the last one had to be folded over in order to fit in the to-go-box.

Hot chocolate with whipped cream, Crazy Otto's style.
Hot chocolate with whipped cream, Crazy Otto’s style.

We learned from the Crazy Otto’s website that before Otto opened his restaurants, he spent time cooking for lumberjacks in the Pacific Northwest. So with that in mind, the tradition of the portion sizes make sense; however, this is Southern California, and we live a much more sedentary world than Paul Bunyan so that part doesn’t (hello obesity epidemic!). Crazy Otto’s does offer half-sizes, but it’s misleading—they only discount the half-sizes by $1, so most of the customers will pay for that full order.

Speaking of price, those super-sized portions don’t come cheap. Our bill for three dishes and a coffee, a soda and a hot chocolate came out to more than $50 before tip.

Crazy Otto’s is a great place for lumberjacks, football players and those with super metabolisms. For the rest of us, it’s a typical greasy spoon diner that serves up enough food for breakfast, lunch and dinner with one dish.

Crazy Otto’s Diner
19132 Soledad Canyon Road, Canyon Country
661-299-6886 (OTTO)

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Pocock Brewing Co. Joins the SCV Beer Scene

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The beer board at Pocock Brewing Co.

Move over, Wolf Creek. Santa Clarita’s beer scene just got a little more crowded. Tucked away in Valencia’s industrial center is Santa Clarita’s newest brewer: Pocock Brewing Co.

The family-owned craft brewery had its soft-opening in mid-October and grand opening in December, and it’s gained a steady following through word-of-mouth and social media. (We found it through good old-fashioned Facebook.)

Last weekend, SCVFoodie stopped by the small tap room to sample an IPA and be on our way, but we ended up meeting  brewmasters/owners Geoff Pocock and Todd Tisdell, who gave us a quick tour, and grabbing a bite from Pane & Passione—the food truck parked outside. At first, we were put off by the nearly desolate surroundings, located in the middle of the warehouses quiet for the weekend, but once we saw the giant tanks inside, the location made absolute sense.

We tasted samples of Pocock’s Letter of Marque, a double IPA, and the Rooster Pith IPA. We liked Letter of Marque’s stronger finish so we chose that as our pint. We’ll be back to sample other parts of the menu, particularly the Noble Piper Scotch Ale, the Barleywine and The Old Road Brown Ale (just because we love the name).

Pocock doesn’t have a restaurant, but food trucks park in front of the brewhouse almost every night they’re open. On Thursdays, Las Delicias brings their taco bar to feed the masses.

If you’re up for something a little off the beaten path for an interesting date night or an after-work watering hole, then definitely give Pocock a shot.

The Tap Room is open on Thursdays from 3-9 pm; Fridays from 3-10 pm; Saturday from 3-10 pm and Sundays from 12-6 pm. They can also do private events at the facility when the tap room’s not open.

Pocock Brewing Co
24907 Avenue Tibbitts, Suite B, Santa Clarita
661.775.4899

Eat This Now: Chao Phraya Pad Thai

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Jasmine Thai’s Chao Phraya Pad Thai Topped with Egg. (Photo: Christine N. Ziemba)

Get yourself to Jasmine Thai on Valencia Boulevard and order the #46b asap: Chao Phraya Pad Thai Topped with Egg (as opposed to #46, their regular Pad Thai). Trust us on this one: The “b” version is one of our favorite dishes in the SCV.

Chao Phraya Pad Thai Topped with Egg: Thin rice noodle stir fried with chicken and shrimp, egg, tofu, red onion, crush peanut, chili powder, and sweet shrimp radish.

At $10.95, it’s a generously portioned noodle dish that stands apart from the standard (i.e., bland, boring or super sweet) Pad Thai found about town. What makes the Chao Phraya different is that heat—an extra kick of chili powder that contrasts the inherent sweetness of the dish.

Here’s what it looks like right out of Jasmine Thai’s kitchen, topped with that scrambled egg(s). Who’s hungry now?

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Jasmine Thai
23360 Valencia Blvd.,
Valencia, Calif. 91355

661.254.2012

10 Favorite Bites of 2015

Since the New Year is a time of reflection, SCVFoodie thought back to the many great meals and sumptuous bites of 2015 (and tried to forget the craptastic ones). So in no particular order, here are some of the more memorable and tasty moments from the past year, in pictures.

1. Lobster Sausage

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The Modern (New York): Lobster Sausage, spaghetti squash and lobster bisque in The Modern’s Bar Room.
 

2. Filet Burger

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The Morrison (Los Feliz): The Morrison’s Filet Burger is a beef patty topped with seared filet mignon, creamy port-salut cheese, marrow butter on an English muffin.
 

3. Uni (Sea Urchin)

Ceviche Project

Ceviche Project (Los Angeles): The Ceviche Project is a great pop-up dinner series, which most recently had a residency at The Mondrian in West Hollywood. The uni dish they served at the August dinner was simply sublime.
 

4. Smoked Salmon Tartine

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Republique (Los Angeles): The Smoked Salmon Tartine with avocado, capers, pickled Persian cucumbers, red onions on multigrain toast was a great choice for brunch on a hot summer day.
 

5. Candied Bacon

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Charcoal BBQ (Silver Lake): The Candied Bacon (crisp, thick and applewood smoked) is crack. So so addictive.
 

6. Donuts

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Donut Friend (Highland Park, CA): You can’t go wrong at the gourmet donut shop, Donut Friend, with its signature and limited-edition creations.
 

7. Turkey Sandwich

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The Original Sandwich Shoppe (New York): Almost every time we’re in the city, we try to make it to Greenwich Village for Rudy’s Fresh Roasted Turkey Sandwich. It’s one of our favorite sandwiches in the world.
 

8. Shrimp and Grits

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Rascal: We attended a whisky pairing dinner (led by our bud Whisky Guy Rob) at this neighborhood joint on La Brea and had a great Shrimp and Grits pairing.
 

9. Lobster Sandwich

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Doug’s Seafood (Bonita Springs, Florida): While Doug’s serves up both Maine- (with mayo) and Connecticut- (drawn butter) style lobster rolls, we preferred the sandwich that featured the lobster meat, with light mayo on sourdough bread toasted until golden brown.
 

10. Wild Boar

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Redbird (Los Angeles): We attended a Single Pot Still (Midleton Distillery) whisky pairing dinner at Neil Fraser’s Redbird in Downtown L.A. The Grilled Wild Boar Tenderloin with celery root puree, wild mushroom and pepper cress was the night’s standout dish.

The Worst Philly Cheesesteak Ever

Just no.
Just no.

At SCVFoodie, we try our best to find the silver lining in all dining experiences, even the disappointing meals. We know that, for the most part, restauranteurs and foodservice workers are hard-working, dedicated people who care about the food they create, and we try hard to be constructive as possible in our criticism. But we also have to be honest.

So all that being said, we had the worst. cheesesteak. ever. at Hot Wings Cafe on Town Center Drive. Not only was it devoid of flavor, but it had this greasy film that coated our tongues and didn’t leave for hours. We tried beer, soda even ice cream to remove the residue, but our efforts were in vain. We think the server probably knew that the cheesesteaks weren’t stellar; she saw that we didn’t even come close to finishing them, and didn’t bother to ask how our meal was or if we wanted the rest of our sandwiches boxed up.

We’d never been in a Hot Wings (it’s a local SoCal chain) before this recent visit, and it seems that it’s an establishment with an identity crisis. Like the now-defunct Titled Kilt and Varsity on the other end of Town Center Drive, Hot Wings isn’t sure if it wants to be a restaurant for the SCV families or a nightclub/sports bar, so it tries to be both. While we spied families with kids in the restaurant while we were there (a Friday night around 7 pm), there was a robust bar scene and large TV screens on the other side of the restaurant. The lights dimmed during our dinner that must have signaled club time.

The restaurant’s decor is no-frills and sterile, and the dinnerware is much too formal, almost mismatched for the cuisine. We don’t need our cheesesteak served on an unadorned heavy white plate—actually we don’t need the cheesesteak. Period.

One good thing about our visit? The fried zucchini was great.

Hot Wings Cafe
24501 Town Center Drive
Valencia, CA 91355

Making Progress at The Daily Harvest

The Daily Harvest is coming to the yellow Victorian buildings in Newhall.
The Daily Harvest is coming to the yellow Victorian buildings in Newhall.

In the late spring, we saw a new sign—The Daily Harvest—pop up among the yellow Victorian buildings along Lyons Avenue. And got really excited. According to what we could find online, the new “cafe & juicery” would offer: Organic Cold Pressed Juice, Seasonal Fresh Food, Breakfast, Salads and Sandwiches.

So we waited. And waited.

The construction seemed to stop and start in fits and spurts. But now they’re back at it in earnest and one of the guys walking into the construction site said they’ll be open “soon” (within the next month). Fingers crossed.

Follow the cafe on Instagram (@TheDailyHarvest) to track its progress.

The Daily Harvest Cafe & Juicery
22722 Lyons Ave. #6
Newhall, CA 91321 

**If the cafe’s a success, then parking will be an issue. The [tiny] spaces at the lot for the Egg Plantation, Honu Coffee and various shops, dance and yoga studios will be at a bigger premium than they are now. But we’ll take parking headaches if that means more food options in the SCV.

Move Over, Red Lobster: Bonefish Grill Opens in the SCV

Bonefish Grill opens at the Valencia Town Center.
Bonefish Grill opens at the Valencia Town Center.

The Santa Clarita Valley gets a new seafood restaurant option on Monday when the Bonefish Grill officially opens to the public. We had the opportunity last week to take a sneak peek at the restaurant’s interiors and sample the fare, and we think the restaurant should do just fine in Awesometown.

A restaurant line owned by Bloomin’ Brands, who also owns and operates Outback Steakhouse, Carrabba’s Italian Grill and Fleming’s Prime Steakhouse, Bonefish Grills is definitely more upscale than Red Lobster or California Fish Grill at the other side of the mall. It has a nicely appointed interior that lets in a lot of natural light and doesn’t come off as stuffy.

The bar area is spacious and there’s outdoor seating on the patio available, too. During the media preview on Thursday, the passed appetizers included the restaurant’s signature Bang Bang Shrimp, which was a crispy shrimp dish tossed in a creamy, spicy and sweet sauce. The fried dish and the glaze reminded us a little of General Tso’s chicken, which is tasty, but we can only eat on occasion. Ahi tuna sashimi (sesame-seared rare with wasabi + pickled ginger) were passed out, too, but could have used a touch more seasoning. We didn’t get a chance to try the Lobster Flatbread, but it looked amazing.

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The Fish Taco at Bonefish Grill.

Moving onto the appetizers at the dinner, we had a chance to sample the Blackened Baja Fish Tacos with fresh romaine, mango salsa, lime crema + fresh herb pesto. The menu item comes in an order of three full-sized tacos, which are perfect for sharing as a hearty appetizer or as a meal itself. The Cilantro Lime Shrimp Salad was next; the greens were fresh, the grape tomatoes were sweet, and the feta worked well with the shrimp, which was grilled perfectly. The entree size is a huge enough portion for anyone.

Next up for the diners (as if we needed another entree) was the Surf + Turf Mixed Grill: Ahi Tuna Pan- Asian Style, Chilean Sea Bass with Mango Salsa and Filet Mignon. The Ahi Tuna was too much like the appetizer, and we prefer the filet at other steak restaurants better (Ruth’s Chris, The Palm). The steak came out a little lukewarm, and not sizzling, but our party was quiet large, but at least it’s good to know that there are options for non-seafood eaters. The star of the Surf + Turf was the Sea Bass: The fish was tender and mild, and the sweetness of the mango salsa was a perfect complement.

Bonefish Grill's Berry Shortcake and Espresso Martini
Bonefish Grill’s Berry Shortcake and Espresso Martini

The final course was a fresh Berry Shortcake (a number of the restaurant’s desserts are made in-house, and switch seasonally).  The shortcake biscuit tasted homemade, and the creme anglaise complemented the berries. The dessert was a great choice for a heavy meal—just light enough to stuff our faces a little more. The dessert was paired with an Espresso Martini that includes Vanilla vodka, Kahlúa, Crème de Cacao and fresh brewed espresso. It tasted like a sweet, cold brew coffee.

But since Bonefish Grill really wanted to make a good first impression, they surprised the diners with a surprise, second dessert. Three warm doughnuts, tossed in cinnamon sugar magically appeared. There were interesting plastic bottles filled with chocolate and sea salt caramel sauces with tips that could be inserted and injected into the doughnuts to fill them with sauce. It was a little more trouble than it was worth, so instead we topped the doughnut with the sauce and added a little on the side for dipping. Much better. Despite the overly complicated dish, the doughnuts were pretty amazing and highly recommended.

Yes, ultimately, Bonefish Grill is another chain restaurant in the SCV, but if the preview is any indication, its seafood fare will be a welcome option.

Bonefish Grill
24201 Valencia Blvd., Ste 3210
Valencia, CA 91355 (at the Valencia Town Center Patios)
661.219.0021

A New BBQ Joint and Brewhouse Slated for Newhall

Dixie Brown's is slated to open in mid-August in downtown Newhall.
Dixie Brown’s is slated to open in mid-August in downtown Newhall.

SCVFoodie returned to the Newhall Refinery last week for dinner (the Refiner’s Fries, naturally), only to discover that a new brewhouse is being planned across the street.

From what we can gauge from Dixie Brown’s active Facebook page and rudimentary website, they’re slated to open in mid-August and serve up the BBQ basics. They’re also polling people for what kinds of beer they should serve up.

The concept is perfect for those people who might think that the Refinery’s menu is a little too…different.

So Dixie Brown, if you’re reading this, we’d like to throw in a few beer suggestions, too: Racer 5 and then anything Chimay, Clown Shoes or Dogfish Head.

Dixie Brown’s BBQ & Brewhouse
24255 Main Street, Newhall, Calif.
661 481-1188
info@dixiebrowns.com

Taste of the East Coast: Dunkin’ Donuts to Open in Santa Clarita

Dunkin Donuts to open in Awesometown.
Dunkin Donuts to open in Awesometown.

Update 8/1/15: Dunkin’ Donuts is scheduled to open at 4:40 am on Wednesday, Aug. 5 in the SCV. “The first person in both the walk-in and drive-through lines will be rewarded with free coffee for one year. The first location is also handing out tote bags to the first 100 customers.” (h/t The Signal)


We caught this bit of news last week, so East Coast transplants might want to hold onto your seats: The first of several Dunkin’ Donuts is scheduled to open in the SCV at the end of July.

Yes. You read that right.

No more driving to Santa Monica or Encino for the Chocolate Glazed or the Powdered Sugar (our two personal favs). All you have to do in a few short weeks is drive over to Canyon Country (the Sierra Crest Center, 27125 Sierra Highway, #326-A, Santa Clarita, CA 91351).

Now that bit of news definitely puts the “awesome” in Awesometown.

We’ll let you know when it officially opens.

Newhall Refinery’s Handcrafted Cocktails

Newhall Refinery's new cocktail menu includes the Old Fashioned, naturally.
Newhall Refinery’s Old Fashioned

Newhall Refinery is one of our favorite restaurants in the Santa Clarita Valley. The gastropub located in the heart of downtown Newhall is owned and operated by the same folks (Simon and Shannon Mee) behind the Egg Plantation.

The menu offers seasonal and generally locally sourced items, and their beer selection is diverse, varied and rotated. Who else in Santa Clarita would bring in Clown Shoes from Ipswich, Mass.? But sometimes we’re just not in the mood for a pint, and until recently, the Refinery only served beer and wine.

A few months ago Newhall Refinery introduced a complete menu of handcrafted cocktails. While they’re pricey for the area—but not L.A.—at $12 a pop, the ingredients are fresh and use high-quality and sometimes organic spirits and mixers when possible.

Our table tried:

Newhall Refinery's Moscow Mule.
Newhall Refinery’s Moscow Mule.

» The trendy Moscow Mule with Hanson Organic Vodka, muddled mint and lime and Fever Tree Ginger Beer. The bar also gives customers the option to try a different spin with Teeling Irish Whiskey or muddled fresh lavender.

» The light and refreshing Blackberry Fence Hopper with Hanson Organic Vodka, muddled blackberries, fresh lemon juice and Turbinado Sugar.

» The classic Old Fashioned: Evan Williams Single Barrel Bourbon, muddled orange wheel, Abbott’s Bitters, cane syrup, maraschino cherries.

See the full cocktail menu.

The restaurant’s happy hour is short, from 4-5 pm Tuesdays through Fridays, and the cocktails aren’t discounted. The beers and wines are though, as are some of the food items.

Newhall Refinery's hummus.
Newhall Refinery’s hummus.

While you really can’t go wrong with any food pairing off the restaurant’s menu with your cocktail choice, we’re partial to the hummus appetizer as it also has baba ganoush, seasonal vegetables, and crispy naan to share ($11).

If you’re feeling a little more decadent then go for the Refiner’s Fries. Always the Refiner’s fries. The dish features mornay (cheese) sauce, beer braised beef brisket and green onion topping the fries. The happy hour mini-order is $5, but the full order is an even better deal at $8. Like its distant Canadian cousin poutine, it’s more than enough for a meal. Trust us. We’re experts on those fries.

Newhall Refinery
24258 Main St, Newhall, CA 91321
Hours: 11 am-10 pm Tuesdays through Thursday; 11 am to 11 pm on Friday and Saturday; and 11 am to 9 pm on Sundays.