Chef Daniels’ menu focuses on a variety of cuisines, and utilizes seasonal, local, responsibly sourced ingredients. There are vegetarian options and all meats are humanely and naturally raised. Available now, the new menu offerings include:

TACOS
Short Rib -pickled red onion • salsa verde • cotija cheese • cilantro

Pork Belly -coconut milk braised • pickled shimeji mushrooms • fresno chilies • kaffir lime emulsion • cilantro

Wild Mushroom -chickpea purée • parsley salad • fried chickpeas

Rabbit -olive oil poached Hidden Haven Farms rabbit • celery root purée • roasted celery root • pickled mustard seed • burnt scallion purée • carrot-cumin hot sauce • celery leaves

Sichuan Fried Chicken -spicy buttermilk fried chicken • 5 spice yogurt • black bean & black garlic purée • scallion

Roasted Duck -leek jam • cayenne créme frâiche • napa cabbage • camembert • fennel frond

Ghost Chili Pork -braised • chili threads • pork cracklins

Steak & Potatoes -root vegetable potato salad • blue cheese • fried leeks

BBQ Beef Tongue -spicy bacon bbq sauce • grafton cheddar • watercress • ruffled potato chip

Surf & Turf -lobster • pancetta • arugula • sriracha mayo

Taco Plate with  choice of 3 tacos with “Rice & Beans”

SIDES
House Potato Chips
Salsa -salsa verde & roasted tomato
Guacamole
Nachos -oaxaca & jack cheese • queso fresco • pickled red onions • scallions • guacamole • salsa verde • cayenne créme frâiche
Falafel Bites -spicy tzatziki & date dipping sauces
Catfish Sticks -beer batter fries • roasted corn tartar
Fried Green Tomatoes -cayenne aioli
House Pickled Veggies
“Rice” quinoa • bell peppers • onion • cilantro
“Beans” cold lentil salad • red wine vinaigrette • chèvre
Mixed Green Salad orange • sherry vinaigrette

DESSERT
Warm Cookies & Milk
Chocolate Pot de Crème chocolate streusel • peppermint marshmallow

The restaurant also offers more than 30 canned craft beers, six rotating draught options, select bottled large-format beers, Sofia Blanc de Blancs Sparkling Wine, all-natural non-alcoholic beverages and fresh-made aguas frescas. A Happy Hour is offered every Monday through Friday from 2 p.m. – 6 p.m. and 9 p.m. – 11 p.m. with $2 off all beers and $1 off all tacos.

The restaurant is open from 11 a.m. to 11 p.m. daily at The CAMP in Costa Mesa. For more information, address, and full menu, visit www.tacoasylum.com.

Fundraisers are as follows:
* Monday, November 12 from 11 a.m. to 2 a.m.
Haven Gastropub in Orange

* Monday, November 19 from 11 a.m. to 11 p.m.
taco asylum in Costa Mesa

* Tuesday, November 20 from 11 a.m. to 3 p.m.
Burger Haven in Pasadena

* Tuesday, November 20 from noon – 2 a.m.
Haven Gastropub +Brewery in Pasadena

This tragedy has national implications and affects all of us – our staff will be donating their time along with their gratuities to raising funds for the hurricane relief efforts. We’re counting on our many supporters to come out and enjoy our full menu knowing that every dollar they spend will help those in need of our help. As long as we are in a position to do so, we will continue to support relief efforts through Red Cross Disaster Relief. Partners Greg Daniels, Wil Dee and Ace Patel, raised a total of $27,000 during similar efforts at Haven Gastropub in Orange for 2010 victims of the earthquake in Haiti and 2011 victims of the tsunami in Japan.

For full details on haven collective’s efforts with Red Cross Disaster Relief, please visit the restaurant’s official fundraising page at: http://www.indiegogo.com/haven4sandy.

ABOUT INDIEGOGO AND RED CROSS DISASTER RELIEF
In an effort to support the relief efforts related to Hurricane Sandy, which has affected millions of people across countries and state lines, Indiegogo has teamed up with the Red Cross in an innovative partnership that goes well beyond the “donate now” button to harness the passion and social network of engaged citizens, enabling individuals to create their own disaster relief campaigns. Individuals wishing to support Hurricane Sandy Disaster Relief can send funds directly to the American Red Cross at http://www.indiegogo.com/Haven4Sandy.

BBQ Chicken Taco
BBQ Chicken
Bacon Baked Beans
Corn Slaw
Baked Apple Chips
$5.

Starts today, while it lasts.

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 Thursday, August 9th!

www.tacoasylum.com

The new Sunday special will complement taco asylum’s popular weekday Happy Hour every Monday through Friday from 2 p.m. – 6 p.m. and 9 p.m. – 11 p.m. with $3 off all craft beers on tap, $2 off all canned craft beers, and $1 off all tacos.

All drink options can be enjoyed with 10 tacos created by Executive Chef/Partner Greg Daniels, whose menu focuses on a variety of cuisines, and utilizes 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.

The restaurant is open from 11 a.m. to 11 p.m. at The CAMP in Costa Mesa. For more information, address, and full menu, visit www.tacoasylum.com.

Goat Taco
Red-Wine Braised Goat
Baba-gah-’hash’ -or- eggplant hash (babaganoush ingredients but not pureed)
Honey Goat Cheese Dressing
Pickled Root Veg. Salad – carrots, radishes, fennel
Micro Merlot Greens
$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, June 29th!

www.tacoasylum.com

End those taco cravings by enjoying one of the 10 delicious tacos or 30 canned craft beers available at Taco Asylum!

Read the full post by Shelby Barone on OC Family’s Eat Up! post HERE!

Executive Chef Greg Daniels has created a taco that features falafel, tabbouleh, spicy tzatziki, dates and cucumber in a naan tortilla.  The price is $5.  During Happy Hour the taco is $4 Monday through Friday from 2 p.m. to 6 p.m. and 9 p.m. to 11 p.m.  All tacos are $1 off at those times.

“Since opening, we have introduced several tacos as limited-time specials, and the falafel taco is one that generated quite a response,” said Daniels. “Because this taco has gained such a loyal following from those looking for an interesting and unique flavor experience, we decided to add it to our menu permanently.”

The restaurant’s line-up of gourmet taco offerings includes such items as East Indian-style curried paneer and Mediterranean-style tacos.  The restaurant draws inspiration from global cuisines and focuses on using seasonal, local, responsibly sourced ingredients.

The restaurant’s philosophy incorporates vegetarian options and meats that are humanely and naturally raised.

Other twists on traditional taco pairings include “rice” that is Israeli cous-cous with cilantro and lime and “beans” are a cold lentil salad with carrots, shallots, fennel and garlic.  Marinades and sauces are made in-house.  A specialty is the ghost Chili, Red Savina and Cayenne housemade hot sauces.

taco asylum is located at The Camp, 2937 S. Bristol St., B102, Costa Mesa, between Native Foods and SEED People’s Market.  Hours are 11 a.m. to 11 p.m.  714-922-6010.

Read the full piece by Cheryl Pruett on the Examiner site HERE.

Executive Chef/Partner Greg Daniels

taco asylum’s newest addition features falafel, tabbouleh, spicy tzatziki, dates, and cucumber in a naan tortilla. The taco is priced at $5, and guests may enjoy the taco for $4 during Happy Hour Monday through Friday from 2 p.m. – 6 p.m. and 9 p.m. – 11 p.m. (all tacos are $1 off at those times).

“Since opening, we have introduced several tacos as limited-time specials, and the falafel taco is one that generated quite a response,” commented Chef Daniels, who noted that the restaurant celebrating its first anniversary earlier this year. “Because this taco has gained such a loyal following by those looking for an interesting and unique flavor experience, we decided to add it to our menu permanently.”

Chef Daniels’ menu focuses on a variety of cuisines, and utilizes 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.

The restaurant also offers more than 30 canned craft beers and six rotating draught options, and is open from 11 a.m. to 11 p.m. at The CAMP in Costa Mesa. For more information, address, and full menu, visit www.tacoasylum.com.

Come get a bag of 3 cookies for $3!

www.tacoasylum.com

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/.