New weekday happenings at The North Left
Santa Ana is a great place for finding great little restaurants with amazing chefs. It’s where you go to escape chain food and sink your teeth into delicious food that keeps you coming back.
The North Left in scant Ana has introduced three ongoing offerings – Two for Tuesday featuring freshly shucked oysters and a glass of white wine; Farm to Forage on Thursdays highlighted by an ever-changing ingredient-driven special prix fixe dinner menu; and a new Summer Cocktail program including four drinks that feature house barrel aged whiskey. These added attractions were created by Director of Operations Ryan Adams, Chef de Cuisine Aron Habiger and Pastry Chef/Sous Chef Ashley Guzman to add even more interactive engagement at The North Left.
Two for Tuesday
On Tuesdays starting at 5 p.m., guests savor two freshly shucked oysters for $2 with $2 off any glass of white wine. The oysters change depending on what is freshest and available, perhaps Kumiai from Baja; Pacific from Hood Canal, Wash.; or Paradise Oysters from British Columbia – served with a classic mignonette made with sherry, red wine or rice wine vinegar. Choose any white wine on The North Left’s list including Sauvignon Blanc, Dona Paula, Argentina 2012; Viognier, San Simeon, Paso Robles 2013; Chardonnay, Merino, Chile 2012; and Pinot Grigio, Masianco, Italy 2012.
Farm to Forage on Thursdays
In addition to the regular menu, every Thursday brings a different Farm to Forage prix fixe dinner menu built on visits to the Santa Monica Farmers Markets and local farmers market, as well as ingredient finds discovered on local morning foraging expeditions made by Chefs Ryan Adams, Aron Habiger and Ashley Guzman. The featured four-course farm-to-table dining experience is a wallet friendly $45 per person; optional wine pairing is $12 per person for matched two-ounce pours. Seating is limited and reservations are recommended; call 714.543.3543.
Interactive Summer Cocktail Program
The North Left delivers a casual and comfortable experience from the enjoyment of its ever-changing menu to its carefully crafted cocktail program manned by dynamic bartenders Zack Nelson and JR (Jamie French). These two barkeeps interactively showcase their art and talents “in front of the guests,” creating an environment where guests can ask about cocktail ingredients, techniques and derivation while relaxing and chatting comfortably with the bartenders and other guests.
This summer two of the featured cocktails are Every Which Way made with tequila, Luxardo, Crème Yvette and citrus and Spicy Buddha composed of jalapeño & cucumber infused with vodka, coconut, lime and cucumber. Another seasonal quaff is Peter Piper’s Shrub Club, which is an ever-changing highlighted cocktail featuring fruit shrubs made in-house. The restaurant’s Barrel Aging Program currently offers four cocktails: The Leatherman (bourbon, rye, scotch and smoke); Vieux Carre (a classic rye whiskey cocktail from New Orleans); Bourbon Manhattan; and The Bensonhurst (rye, dry vermouth, Cynar and rhubarb).