‘Pri-vē @ taco asylum::obsCURE BEER GARDEN / May 20-21

May 3rd, 2012 | News

After a month-long pop-up stint earlier this year, Chef Ryan Carson will bring back his touring restaurant, ‘Pri-vē @ taco asylum, for two nights this month, showcasing new dishes and new themed dinner menu.

On Sunday, May 20 and Monday, May 21, Chef Carson will present a la carte offerings on a dinner menu titled “obsCURE BEER GARDEN DINNER.” Reservations for any of the nights can be made by calling (909) 576-9210 or emailing ryanjcarson1@yahoo.com. Guests must include name, party size, and reservation date. All reservations will be confirmed in advance of the desired date.

A LA CARTE “obsCURE BEER GARDEN DINNER” / May 20-21

frisee aux pigs ear = tangerine + radishes + fines herbes + soft poached egg
potato salad = lamb tongue + pickled beets + mache + warm sherry vinaigrette
wild boar “slim jim” = tilamook cheddar cheeze wiz + saltine + pickled mustard
pigs head “mc nuggets” = sauce gribiche + pot o’pickles + bibb lettuce
roasted bone marrow = golden raisin-caper & almond relish+ gremolata salad + smoked salt
pork neck bratwurst = smoked bacon + apple saurekraut + house mustard + fresh cut fries
charcuterie board = country pate + chicken liver mousse + rabbitt terrine + summer sausage
house made pretzel = garlic salt + huckleberry compote + aged gouda mornay
ice cream sundae = berry mostarda, almond ice cream, cherry chantilly, oatmeal brittle
*please no substitutions or special requests*

The menu pricing excludes tax, gratuity and beverages. A selection of beverages will be available for course pairings, along with taco asylum’s choice of craft beers and specialty non-alcoholic beverages, at an additional cost.

Chef Ryan Carson has been noted for his focus on “innovative comfort food” with global influences. Each dish is created with the intent to transport guests back to their childhood, using playful inspirations paired with classic, sophisticated disciplines. Diners are often comforted by the familiar flavors and scents presented in unfamiliar ways, while being excited by inventive, astounding flavors and textures presented in familiar ways.

Reservations can be made by calling (909) 576-9210 or emailing ryanjcarson1@yahoo.com. Guests must include name, party size, and reservation date. All reservations will be confirmed in advance of the desired date.

‘Pri-ve at taco asylum is located at The CAMP in Costa Mesa. The restaurant will be closed to the public beginning at 5 p.m. on May 20 & 21. For more information, address, dates, hours and menu, visit http://chefryancarson.com/tacoasylum/.



$3 Tacos & Happy Hour Beer ALL DAY? It must be Cinco de Mayo!

May 1st, 2012 | News

Despite not being a traditional Mexican taco eatery, we’re still looking forward to celebrating Cinco de Mayo at taco asylum.

We’re offering $3 tacos ALL DAY Saturday, May 5th >> any taco, unlimited, only $3 each!

Also, you can enjoy Happy Hour prices ALL DAY:
$2 off all canned beers
$3 draught beers

Full menu online at www.tacoasylum.com.



taco asylum KNOWS “Wild & Crazy Tacos”

April 17th, 2012 | News

Wild & Crazy Tacos? We’re all over it! Especially since it benefits a great cause!

The taco asylum team will be at the 19th annual Wild & Crazy Taco Night on Thursday, April 19th produced by Share Our Selves in Costa Mesa.

Chef Greg Daniels’ taco will be “Duck, Duck, and so on” — duck fries, duck bacon, duck egg salad, mizuna, fried duck tongue & caperberries.

Hundreds of OC taco lovers gather each year to see how many interesting tacos they can eat and how many margaritas & beer they can drink… all for a good cause — all proceeds benefit the SOS Food Pantry which hands out more than 275 bags of groceries each day!

Get your tickets online today HERE!



Return of the Falafel taco!

April 13th, 2012 | News

If you’re a fan of Falafel, then you’re in luck. We’re bringing back one of our most popular specials to date, our Falafel taco!

Falafel
Tabbouleh
Spicy Tzatziki
Dates
Cucumber
Naan Tortilla
$5

This one’s only gonna be around for a limited time again (we’re talking a number of days), so come check it out! Available beginning Friday, April 13th.

www.tacoasylum.com



Insane Cuisine at taco asylum | WHERE Magazine

March 20th, 2012 | Reviews

Orange County is a well-known hub for traditional Mexican food. Le Cordon Bleu trained Executive Chef Greg Daniels adds a creative twist on classic south of the border cuisine at Taco Asylum in Costa Mesa. Tacos range from the mild-mannered chimichurri steak taco with buttermilk fried onions and potato hash to the exotic curried paneer taco wrapped in a naan tortilla and topped with raita and tomato chutney. Taco Asylum also boasts a short, yet impressive list of beers on tap. Wash down a ghost chili pork taco (commonly regarded as the world’s second hottest chili!) with a cold and delicious Green Flash West Coast IPA.

Read it online HERE.



Taco Asylum: Ghost Chili Pork Taco

March 1st, 2012 | Reviews

Growing up in Southern California, young Greg Daniels loved spicy food. He would accept all sorts of dares from his brother to eat hot peppers and challenge his dad on who can put the most hot sauce on their food. Years later, manning his own restaurant, Taco Asylum in Costa Mesa, CA, it was inherent for Chef Greg, who also operates Haven Gastropub in Orange and Pasadena, to create the Ghost Chili Pork Taco made with a flour tortilla, pork cracklins, and topped with chili threads. He chose pork since it worked best with the ghost pepper, “We thought the pork was the best, since it’s fatty. And fat coats your mouth and makes heat linger longer. Between the fatness and the cracklin on top, you have a good delivery system for heat. I thought the ghost chili has a unique flavor, citrusy and extremely hot,” says Chef Greg.

Read the entire piece by Stan Lee online at Taste Terminal HERE.



Special Taco: OXTAIL!

February 25th, 2012 | News

If you’re a fan of Oxtail, then you’re in luck. We’re introducing a special Oxtail taco!

Oxtail taco
horseradish potato salad
red and gold beets
micro chervil
$6

This one’s only gonna be around for a limited time again (we’re talking a number of days), so come check it out! Available beginning Friday, February 24th!

www.tacoasylum.com



‘Pri-ve pop-up debuts in OC at taco asylum

January 31st, 2012 | News, Reviews

For the first time in Orange County, Chef Ryan Carson will set up his touring restaurant, ‘Pri-vē, at taco asylum for a nightly tasting at 7 p.m. February 12-14, 19-20, and 26. Chef Carson’s ‘Pri-vē concept first debuted in LA, where it has had more than ten pop-up stints at various locations, and hopes to have a permanent address in 2012.

For its tour at taco asylum, guests will be able to partake in an 11-course tasting menu for $99 per guest (excludes beverages, tax and gratuity). The menu will focus on “post modern American” dishes with global influences. Through the presentation of each course, Chef Carson intends to transport guests back to their childhood, using playful inspirations paired with classic, sophisticated disciplines. Diners will be comforted by the familiar flavors and scents presented in unfamiliar ways, while being excited by inventive, astounding flavors and textures presented in familiar ways.

“Since opening our doors about a year ago, taco asylum has become a location that has attracted those looking for an interesting and unique dining experience,” commented taco asylum Partner and Executive Chef Greg Daniels. “Chef Carson’s menu is nothing short of inspired and passionate, and my Partners Ace Patel, Wil Dee and I look forward to taking part in all eleven courses at taco asylum.”

Menu: ‘Pri-vē  @ taco asylum (FEB 12-14)

champagne & caviar, white chocolate-strawberry fizzy
hiramasa, sweet & sour tangerine, frozen beet, persian cucumber, jalapeno
have a heart, veal, palm, artichoke, romaine, greek salad flavors
octopus mosaic, kimchi consomme, salt & pepper pork, pickled apple, perilla
all things oyster, chicken, plant, mushroom, leaf, mignonette, liquor, pearl, sea vapor
foie gras, sushi rice, avocado, charred honey, roasted eel, nori, sesame tuile
otter pop, intermezzo
trout amandine, almond brittle, haricot vert, sour orange marmalade, lamb belly bacon
filet mignon, celeriac creamed spinach, black garlic, bone marrow, truffled ‘tater tots’
chocolate, banana milkshake, chewy peanut butter ice cream, pretzel crisp, micro celery
buzz button, suspended in rosey water

Menu: ‘Pri-vē  @ taco asylum (FEB 19-20)

champagne & caviar, white chocolate-strawberry fizzy
tuna nicoise, crusty green bean, smoky tomato, quail egg, olive gusher
iberico ham, tuscan melons, manchego, balsamic, olive oil sour patch kids, black sesame
sweetbread marsala, wild mushroom, cauliflower, sultanas, radicchio, hazelnut, truffle
otter pop, intermezzo
pigs ear, green apple piccalilli, black tuacn kale chips, bbq-caramel powder
sturgeon, fennel spaetzle, dill royale, braised oxtail, heirloom beet textures, borscht
fried chicken, buttermilk, tarragon, grapefruit, pink peppercorn biscuit, trout roe
filet mignon, celeriac creamed spinach, black garlic, bone marrow, truffled ‘tater tots’
fruit cup, lemongrass-orange ‘syrup’, compressed melons, yuzu salted mango sherbet
buzz button, suspended in rosy water

Menu: ‘Pri-vē  @ taco asylum (FEB 26)

champagne & caviar, white chocolate-strawberry fizzy
smoked trout dip, horseradish-dill crème fraiche,  apple-radish slaw, celery seed saltines
beef tongue, avocado, manchego, zuchinni, onion sprout, corn smut tortilla
head to tail, inverted pickles jardiniere, sauce gribiche, fines herbes, s+p olive oil gummies
double-double, wagyu beef tartare, secret sauce, potato gaufrettes, brioche grilled cheese
otter pop, intermezzo
fish stick, tartar sauce, salt & vinegar celeriac chips, ale cloud
duck.duck.goose, watermelon, kaffir lime, vanilla, ginger, black garlic, thai basil
lamb skirt steak, burnt carrot, coriander, rutabega, turnips, mint tea jelly
grapefruit, crème fraiche, avocado, angel food cake, macadamia brittle
buzz button, suspended in rosy water

A selection of wines will be available for course pairings, along with taco asylum’s choice of craft beers and specialty non-alcoholic beverages, at an additional cost.

Reservations can be made by calling (909) 576-9210 or emailing ryanjcarson1@yahoo.com. Guests must include name, party size, and reservation date. All reservations will be confirmed in advance of the desired date.

‘Pri-ve at taco asylum is located at The CAMP in Costa Mesa. The restaurant will be closed to the public beginning at 5 p.m. on Sunday, February 12 through Tuesday, February 14. For more information, address, dates, hours and menu, visit http://chefryancarson.com/tacoasylum/.



The Positive Plate Dining Club

January 25th, 2012 | News

taco asylum has recently become a member of The Positive Plate, a Southern California based sustainable restaurant certification program.  All of the restaurants participating in The Positive Plate believe it is our responsibility to positively impact our community and the environment as much as we can.

Participating in The Positive Plate helps us do just that.

The Positive Plate Dining Club is an important part of this program, enabling members to save $245 at eight of OC’s most dynamic restaurants, all while supporting great local non-profit organizations.  There are only 200 memberships available, and many have already sold.

The way our dining club works is very simple:
·  Your membership is a tax-deductible $99 donation to Ecofficiency.Org
·  Receive a one-time 50% discount at eight OC restaurants that have committed to sustainability through The Positive Plate (total savings equals $245; see dining club page online for full details)
·  Dine well, knowing that you are also doing good for your community

Participating restaurants include:
Avanti Café • Duke’s • Haute Cakes • Haven Gastropub • Sage • SOL Cocina • Taco Asylum • Xanh Bistro

For full details, please visit: http://www.thepositiveplate.org/dining-club/

All discounts are valid through Oct 31, 2012, and are good for one visit to each restaurant.

If you have any questions, please call Jesse Baker at (714) 280-2045.



taco asylum introduces Sunday Supper!

January 19th, 2012 | News

Executive Chef/Partner Greg Daniels, who recently expanded his menu of non-traditional gourmet tacos at taco asylum with the introduction of taco plates of two tacos served with “rice and beans,” is introducing his take on the traditional Sunday Supper. Beginning Sunday, January 22, 2012, guests will be able to enjoy a taco plate with their choice of any two tacos, “rice and beans,” and a draft beer for $12. The special will be offered every Sunday between 8 p.m. and 11 p.m.

“Since opening, taco asylum has developed a strong following – a community, if you will. Most come in during the week for snack or a meal, but the Sunday Supper offer is to promote diners coming together for a quality experience,’” commented Chef Daniels, who noted that the restaurant would be celebrating its first anniversary in the coming weeks. “As with all our offerings at taco asylum, we put our own spin on the tradition of Sunday Supper, and made it accessible to any diner looking for an interesting and unique flavor experience.”

Chef Daniels’ menu offers nine taco options, focusing on a variety of cuisines, and utilizing seasonal, local, responsibly sourced ingredients. There are vegetarian options and all meats are humanely and naturally raised. Those unfamiliar with the concept should note that the “rice” features Israeli cous-cous with cilantro and lime, while his “beans” is a cold lentil salad with carrots, shallots, fennel, and garlic, in a red wine vinaigrette topped with chevre goat cheese.

Great for group dining are Belgian beers, each available in a large-format 25.4 oz size:

§   Blanche de Bruxelles (11.2 oz and 25.4 oz)

§   Chimay Grand Reserve (Blue; 11.2 oz and 25.4 oz)

§   Unibroue La Fin Du Monde (12 oz and 25.4 oz)

§   The Bruery Saison Rue (25.4 oz)

These beers are supplemented by more than 30 canned craft beers and six rotating draught options at taco asylum at The CAMP in Costa Mesa. For more information, address, hours and menu, visit www.tacoasylum.com.

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