cafe del rey has a new pastry chef too
in addition to changing out their chef, they also now have a new pastry chef.
had brunch there yesterday.
i miss the old one. . . . .
the meal as a whole still offered good price/quality/quantity ratios, but the baked goods were definitely not nearly as good as they were.
excuse me while i have a good cry.
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goodhealthgourmet
Jun 20, 2011 08:28 PM
methinks you need to find out where dear Carlos went! hopefully it's someplace local...
›6 Replies-
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re: goodhealthgourmet
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re: westsidegal
goodhealthgourmet
Jun 20, 2011 09:02 PM
don't hate me for saying this, but perhaps it's time to find a new brunch spot?
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re: goodhealthgourmet
westsidegal
Jun 20, 2011 09:51 PM
now and then i've scouted around.
cafe del rey was the only one that had ALL of these:
good food in the style that i like (i.e. i don't care for brunches that are meat/pork-centric nor ones that have a lot of grease involved)pretty restaurant
comfortable seating with enough distance between the tables so that i don't feel like i should take part in the conversation at the neighboring table
good service
lovely view
attended parking (i often leave my briefcase in my car. i don't want to take any risk of my car being stolen or of having someone break into my car).
also, the parking attendants are fine if you leave your car with them after lunch so that you can stroll around the boat slips.good prices (especially when you consider that bubbly/mimosas are included in the price and that the brand of bubbly they use is actually fine).
even with the loss of carlos, there still is enough being offered there for me to return. probably will say something to them about the loss though.
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re: westsidegal
goodhealthgourmet
Jun 21, 2011 08:54 AM
even with the loss of carlos, there still is enough being offered there for me to return. probably will say something to them about the loss though.
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actually, i think that's a great idea. restaurants usually have no way of knowing their customers are dissatisfied unless someone speaks up, and i'm sure they'd take your comments to heart since you're such a loyal patron.can you believe i've been living right down the street from there for the past 10 months, but haven't eaten there in years? gotta change that!
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Phurstluv
Jun 20, 2011 07:53 PM
Oh no, so sorry to hear it is not up to our par, wsg!! Bummer, that was one of our favorite go to brunch spots on the Westside! When my MIL finds out, (we took her there last year for her b'day and she ADORED the place), she will be sorely disappointed, hope they can manage to get back on track.
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re: Phurstluv
westsidegal
Jun 20, 2011 08:17 PM
the starters and entrees WERE up to snuff.
it was just the pastry/baked goods that fell down.
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re: kevin
westsidegal
Jun 20, 2011 07:15 PM
it's especially tragic because it's now cherry season, and the phenomenal, amazing, deconstructed black forest cake that they used to serve only during cherry season (because they only used fresh cherries), will not be there.
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re: westsidegal
double darn... black forrest cake, i'm so there... i haven't had it in ages though, and yes traditionally i would presume it's made with like a canned jelly of sorts.
westsidegal, is there anywhere else that may have black forrest that is actually good?
i still miss Cafe Blanc is Beverly Hills for the desserts, especially their chocolate mousse with griottes cherries, and the coconut mousse with pineapple granita, and the coffee jello with softly whipped cream.
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Cafe Blanc
298 E 17th St, B Costa Mesa, CA-
re: kevin
westsidegal
Jun 20, 2011 07:43 PM
sorry, i dunno anywhere else that comes close.
this was one of those remarkable desserts;
because it was somewhat deconstructed, the various textures and flavors were all preserved and were separately accessible on the plate instead of the normal (one big soft glop of mixed flavors).
because they used valrhona chocolate, the chocolate flavor was intense.
because they used fresh cherries that they cooked to perfection instead of the overcooked ones that you normally find, the cherry texture and flavor was different than all the others.
the little scoop of high-quality vanilla ice cream (i.e. tasted like real vanilla, not artificial vanilla) that was served with it ,was firm enough and was placed far enough away from the warm soft cake portion so that it didn't ooze into the cake and make a glop....
and on, and on.
tragic. simply tragic -
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Tripeler
Jun 20, 2011 06:18 PM
It's likely to take a little while for the new chef to get accustomed to the kitchen and ovens.
Check back in a few weeks.›2 Replies-
re: Tripeler
westsidegal
Jun 20, 2011 06:57 PM
a few weeks have already passed.
the terrific breakfast pastries that used to be served with their sunday brunch have been replaced with some very ordinary bread.
the pound cake cubes served with their chocolate fondue dessert were meh (being kind here--if i wanted sarah-lee-quality pound cake, i could get it from ralphs ).
none of this stuff would have showed up on my plate under the old chefthe old pastry chef was in a completely different (better/higher) league.
anybody have an extra box off kleenex? i used up the first box crying.
if i'm going to consume the empty calories involved with eating pastry, it has to provide enough pleasure to be worth it.in the future will stick to ordering a la carte from at the bar.
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