Fountain Valley is known for mundane chains and modest hole-in-the-wall joints. It makes it an unlikely spot for a hip, if not important, gastropub to materialize. Yet this sleek, comfortable spot seems destined to cajole those in the know to the quiet bedroom community. The venue welcomes them with a bright, breezy space adorned with light woods, colorful artwork and a long bar that peers into respective whiskey and wine lockers. The kitchen extends the convivial ambience by crafting an exciting menu that injects culinary vibrancy back into a concept that's gone astray in recent years. Must-try starters like the roasted bone marrow with roti bread and optional luge sherry shot and the Maryland blue crab and mascarpone-stuffed beignets demonstrate adventurous flair backed by pinpoint flavors. Mains such as the braised brisket with Oaxaca cheese and tomatillo and the Chinese five spice-cured duck leg garlic noodles marry familiar tastes with just the right amount of deviation. Groups of fearless eaters will want to tackle the massive confit pig head with kimchi fried rice and sweet and spicy vinegar. Desserts like the cereal milk crème brûlée also carry a cheery playground element. On Sundays, the brunch crowd gathers to indulge in intriguing dishes: duck confit chilaquiles and cereal-crusted french toast. At lunch, the business crowd can drop in to enjoy quick-service bowls and sandwiches.
