Dining Divas: Bakersfield Life

Dining Divas September

Every month, Bakersfield Life sends the Dining Divas out to get the story of a local dining establishment. Lydia Rowles, Katie Kirschenmann, Penny Rafferty and Tracy Walker Kiser have brought you everything from wonderful local dishes to their own home-cooked meals. This month, we combine two of Bakersfield’s favorites pastimes: pizza and football. Donning jerseys from Garces, Centennial, Stockdale and Bakersfield high schools, the ladies enjoyed pizzas from three local restaurants. In a new format, we present a summary of their evening.

Introduction
There’s something about fall in Bakersfield. This time of year, locals find themselves hankering for a fairground fried corn dog and start listening for the sound of high school marching bands on still-balmy Friday nights.
Yep, it’s September and the start of another football season. With this in mind, Bakersfield Life thought it was a perfect time to sample some of Bakersfield’s best pizzas. We put on our favorite high-school football jerseys and headed over to Tracy’s for a football inspired pizza-fest.

In the interest of time, budget and calorie control, we limited our taste testing to three of our favorite pizza joints – Plumberry’s, Cataldo’s and Rosa’s.
As our pizzas arrived, the first thing that struck us was how incredibly different they all were. You’d think being crafted from the same fundamental ingredients would mean the pizzas would look and taste pretty similar. To the contrary, we found that the overall taste and experience of each pizza was distinctly different.

Plumberry’s
Plumberry’s delivered the pizzas that won the highest marks for overall presentation and dramatic flair. Plumberry’s pizzas aren’t so much topped as they are stacked, piled and heaped. The toppings are laid on so thick, it’s hard to tell if there is even a crust hiding under there. And somehow, Plumberry’s manages to craft a surprisingly bright and colorful pizza. It might sound weird, but their pizzas are actually strikingly pretty. At more than $22 per large combo, this might not be the pizza to pick up for the high school team post-practice feed, but if you’re looking for a pizza to impress or something just a little on the side of indulgent, give Plumberry’s a ring and give it a try.

The Colossal Plumberry and Barbecue Chicken were the pizzas we tried. The Colossal is their version of a combination packed thickly with pepperoni, mushrooms, olives, Italian sausage, bell peppers and onions. It was spicy, juicy and very filling served on a crispy crust. The slice tasted better than it looked. Each bite contains a little bit of everything.

What we enjoyed about the Colossal was the freshness of the green bell pepper and onion so that when we took a bite, we got a great crunch along with the crust. With this one slice of pizza, Plumberry’s has found a new group of fans.

The first reaction to the Plumberry’s Barbecue Chicken pizza was wow! The pizza was outstanding with many different tastes and textures. The crust was not soggy despite the enormous amount of ingredients. Sweet barbecue sauce was the base that supported the over-sized chunks of moist, tasty chicken. Sharing the spotlight were crunchy green peppers, snappy white and red onions and sweet pineapple. Penny loved the barbecue chicken pizza and said, “This was by far the best I have had. Usually, on a barbecue chicken pizza you can count the pieces of chicken because there are so few of them. There was no counting here; the pizza was covered in sweet barbecue chicken chunks. This pizza for me won the most flavorful contest.”

Caltado’s
While we were taking pictures, it was decided that we should each hold a piece of pizza for the group photo. Penny chose the garlic chicken pizza called The Queens from Cataldo’s. After holding it for shot after shot and smelling the aromatic garlic, she could not stop herself from taking a bite. The white sauce was light and garlic based and not heavy as expected. The grilled chicken breast was moist and tender, the mushrooms were chewy and the red onion not only added color, but a pop of flavor. The crust was brushed with butter, garlic and sprinkled with salt.

Katie mentions that out of all the pizzas, Cataldo’s looked the most handmade. The crust was rustic and crunchy and the ingredients were piled on. The Queens packed quite a garlicky punch. The chicken tasted wonderfully marinated.

Cataldo’s was definitely not shy with the garlic – it was strewn throughout the pizza – but it didn’t taste bitter like other garlicky pizzas. This garlic tasted sweet, almost caramelized. Between the generous pieces of chicken and garlic, the pizza was dotted with red onion and mushrooms.

The price for this 16-inch specialty pizza was $22.99; they also have other specialty pizzas called The Bronx, The Brooklyn, The New York City and The Manhattan.
Cataldo’s is one of Lydia’s favorite pizzerias. She says that while the toppings are impressive, Cataldo’s is all about the crust. Not only do they hand-toss their crust in the old-style New York City kind of way – and bake it in a brick oven for dense, chewy crispiness – they take it over the top when they finish by brushing it with a garlicky butter concoction that, according to Lydia, “slays me every time.”

Rosa’s
If Plumberry’s had the prettiest pizza, Rosa’s had the best tasting tomato sauce. The sauce is full of herbs and garlic without overpowering the other ingredients. We ordered the Rosa’s Special that contained mushroom, salami, sausage, pepperoni, green pepper, onion and black olive.

The sauce was spicy and the crust was thick with the ingredients almost baked into it. Rosa’s Special was substantial and the sausage they used had great flavor. This pizza would be the perfect choice for a Super Bowl party; it is very filling, full of flavor and a superb value. It’s the kind of pizza that pleases a crowd.

Growing up on the Eastside, Rosa’s was one of Tracy’s favorite places for pizza. Rosa’s pizza is more about the crust than the toppings. Its crust is chewy and thick which makes it stand apart from their competition. Rosa’s uses the perfect amount of sauce and the toppings are fresh. The combination from Rosa’s was less messy but filling because of the chewy crust. The sauce was light to let the toppings and crust stand out. The pizzas are not greasy at Rosa’s because the toppings and the dough are all fresh.

It says a lot that Rosa’s has no chicken specialty pizza. This is a serious we-offer-anchovies-and-so-what-about-it old-school kind of place. The pizza is a classic through and through. The toppings are abundant enough to be hearty but leave enough room to give the sauce and crust equal billing.
If you like your crust crispy, Rosa’s is your place. And at $17.95 for a large combo, you might even be able to afford to feed the defensive linemen.

Impressions
So as the Friday night lights power on and the Monday Night pool grids fill out, consider it an opportunity to mix up your pizza routine. Give a holler to some of our local Bakersfield pizza joints and try something a little different than your usual pizza.

Dining Divas August

Lydia Rowles grew up in Baltimore and went to school in Boston. She moved to Bakersfi eld 13 years ago and quickly fell in love with Kern County. She tends to like food that’s a little different, but not too different. “I appreciate a creative menu but not one that’s so creative that I can’t pronounce the ingredients in a dish,” she says.

Katie Kirschenmann grew up in Birmingham, Ala. Where her grandmother was a locally renowned cook. Her grandmother’s recipes can still be found in Junior League cookbooks.

Katie says the creativity her grandmother shared fostered her love for fine arts. “My love for food and cooking is hereditary,” she says.

Penny Rafferty, married to Jim and mother of Katie and Ryan, has lived in Bakersfi eld for 17 years. She feels Bakersfi eld is a great place to raise a family and an outstanding place to conduct business. “It seems like everybody knows somebody that you know,” she says. “That is why I fi nd Bakersfi eld such a terrifi c home.” Tracy Walker Kiser, a graduate of Garces Memorial and CSUB, is married to Brian Kiser. Her favorite foods to cook are Mexican and Italian and her dessert specialty is decorative sugar cookies.

“I come from generations who love to cook and bake and I have family who appreciates my efforts,” she says. A Hidden Gem Katie - Until our diva lunchtime rendezvous, I had never eaten at Joseph’s. In fact, up until our date, I had never even heard of Joseph’s. I don’t like missing out, particularly when it comes to food, and I have defi nitely been missing out on some pretty divine Italian cuisine.

Tracy - Joseph’s Italian Restaurant is a locallyowned family-run restaurant. Roseanna and Luis Ortiz work every aspect of this fl avorful Italian eatery from baking and cooking to serving and greeting.

Joseph’s, named after one of their sons, has been around for 25 years.

Lydia - Tucked behind an auto service shop and facing the mammoth parking lot of the Golden State Mall, Joseph’s is an unassuming presence from the street. Once you pass through their big wooden doors, however, you enter a haven of Italian comfort food. According to Chef Luis Ortiz, everything at Joseph’s is handmade. He arrives at 6 a. m. to begin preparing the sauces and by 8 a.m. the rest of the family arrives to lend a hand. The care and attention shows.

Ambiance

Katie - When you enter the restaurant, you will encounter a cozy and comfortable interior. As soon as I stepped through the door, the heavenly aroma of tomato and garlic greeted me. My initial observation was the steady stream of pizzas and take-out boxes fi ling out the door. It was obvious to me that quite a few people know something that I don’t: Joseph’s is a good restaurant.

Penny - The Italian opera playing continues your sensory experience. The smell of tomato sauce welcomes you as you enter the door.

Tracy - When arriving at Joseph’s at 11:30 a.m. there were a handful of diners, and by the time we were done eating the pizza people were lined up waiting. This place is popular at lunchtime; one for the convenience, two for the fl avor of the food and three for the great value you receive.

A Look at the Menu Lydia - Looking over Joseph’s menu, you’ll fi nd all the Italian standards. Pastas of every type – spaghetti, linguini, ravioli, manicotti, gnocchi and tortellini – are offered with a selection of sauces – meat, pesto, alfredo, garlic and my favorite, marinara. There are also pizzas, calzones and a list of other specialties including lasagna, chicken/veal parmesan, chicken cacciatore, steaks and shrimp dishes.

Starters Penny - We started out with Bruschetta.

There were eight pieces, the perfect amount to share. The bread was toasted to perfection and it was a symphony of fl avors, with the garlic, basil, extra virgin olive oil, tomatoes and cheese. There was just the right amount of garlic, a lot!

Tracy - We decided to have the Margarita Pizza. A size small was a wonderfully rich 12-inch pizza with a crispy, medium-thick crust. The sauce on Joseph’s pizza is spicy, tangy and not too thick. This pizza was fi lled with the wonderful fl avors of Roma tomatoes, spinach and mozzarella cheese. Healthy and tasty, this pizza is a great buy at $14.95 and it looks as good as it tastes.

Our Meal

Lydia - Tracy ordered the mini Joseph’s Special Calzone, Katie had the Lasagna with a side of meatballs, Penny chose the Gnocchi with marinara and I went all out with the special that day, Cappelini Napoletan with Shrimp.

Katie - I chose Joseph’s Lasagna ($8.50) with a side of meatballs. The lasagna was pretty good, but what was truly exceptional was the side of meatballs and the incredible tomato sauce in which they were served. The “side” had completely overshadowed my main course. Don’t get me wrong, my lasagna was tasty. It’s just that the meatballs were so good they made me forget about my lasagna completely. They were serving spoon-sized rounds that were light yet full of gusto. The ingredients are simple: garlic, herbs, onion and ground beef, but the fl avor was intense.

The bright red tomato sauce that covered the meatballs was just plain wonderful. It was everything an Italian trattoria-style red sauce should be: robust with tomato fl avor, savory with the right amount of salt and herbs, and garlicky enough but not so much that the brightness of the tomato is overpowered.

Penny - I ordered the Gnocchi. They were little nuggets of potato goodness accented with warm authentic tomato sauce. How can you go wrong with potatoes, pasta and tomato sauce? Katie and Lydia pronounced the potato dumpling pasta excellent.

Tracy - I went for a house specialty, the Joseph’s Special Calzone, something my husband Brian loves to eat at Italian restaurants.

This pizza sandwich is handmade and baked in a stone-fi re oven, and was stuffed with ham, pepperoni, salami, onions, mushrooms, olives and lots of cheese. This mini calzone, served with a side of sweet tomato sauce, was comforting, soothing and large enough for all of us to share and devour. It was a real value at $8.95. Penny - The calzone was a mini on the menu.

I think that they misspelled mini: It should have been many, as in it could have fed many people. It was huge! The crust was light, tasty and crunchy. The ingredients were working well together to provide a burst of fl avor in each bite.

Lydia - As soon as my Cappelini Napoletan with Shrimp arrived at the table I knew I had made the right choice. My plate was piled with delicate cappelini pasta topped with chunks of tomato, mushroom, green pepper, basil and shrimp that had been sautéed in olive oil and garlic. The shrimp and chunks of vegetables were infused with the taste of garlic and the result was pungent but not over-Powering. Somehow the dish tasted hearty, yet light. In the end, I barely seemed to put a dent in the pile of pasta.

Desserts

Lydia - As the four of us sat debating who got to take home what leftovers, Roseanna came by to offer us dessert. We all looked at each other. No way. And nothing – not even the leaning tower of to-go boxes we juggled out into the midday sun – says more about Joseph’s portions than the fact that for the fi rst time in Diva history, we said “No thanks” to dessert. For the record, Joseph’s does have dessert – I hear they make a mean tiramisu – but I’ve never had the room left to try it. Maybe after my next tortellini fi x, I’ll make a point to get a piece to go.

Impressions

Tracy - The menu at Joseph’s can satisfy anyone’s taste, offering everything from steaks, seafood and chicken to a large selection of homemade pastas and pizzas. The restaurant might be small with narrow booths and tables, but the plates are generous and the staff is friendly.

Katie - Even though I had never heard of Joseph’s before, I feel like I was let in on one of the best-kept restaurant secrets in Bakersfi eld.

I am sure to be a repeat guest. Joseph’s is a charming family restaurant and embodies everything that is good about a small Italian trattoria: it is charming, off the beaten path and they serve honest, rustic food made with care and authenticity.

Dining Divas June

In each issue of Bakersfield Life, we send the Dining Divas to one of Bakersfield’s most prestigious restaurants. This month, the ladies take in the flavor of a new location in Northwest Bakersfield. The Divas took notes from their experience at The Orchid to give you an inside look at Thai fusion at its best.

A New Place For Lunch
Lydia - I felt like the fine folks at Bakersfield Life were reading my mind when they told us we were heading to the new Thai fusion restaurant The Orchid for lunch. Everyone I run into has been talking about this place. It’s been a while since I’ve heard so much chatter about a new restaurant in town. People can’t tell me enough about the pay-as-you-go wine bar or gush enough about the lobster-studded Mac ‘n’ Cheese.

Tracy - The Orchid is located in the Brimhall Square shopping center on the corner of Brimhall and Calloway. Just look for their fabulous outdoor dining patio with wrought iron chairs and market umbrellas.

Ambience
Lydia - Walking into The Orchid, I was struck by the atmosphere. The dining room décor is nicer than I expected of a place in a strip mall. The dark woods and dim pendant lighting give it a subdued, high-end feel.

Tracy - From bright warm colors on the walls to dark tones in the wood to the grey slate water feature in the dining room, it’s easy to tell that this is not a typical restaurant in Bakersfield.

The Wine Bar
Lydia - I immediately saw the wine bar so many of my friends have been talking about. It’s like a high-tech wine vending machine. The pre-paid cards can be fed into slots above each bottle for an individual tasting. There are different prices for a taste, a half glass and a full pour. I could see how this do-it-yourself wine tasting would be a blast while out with friends.

Penny - One side of the bar houses the reds and keeps them at room temperature. The other side of the bar is chilled and stores the whites. I love the concept and felt very metropolitan in Bakersfield.

A Look at the Menu
Lydia - The menu of lunch specials at The Orchid is pretty impressive. The small spiral-bound book is divided into four sections: Curry, Stir Fry, Noodles & Rice and Noodle Soup. With multiple choices in each section as well as choices of meat on most, there are numerous options to choose from.

Appetizers
Lydia - The first dish to arrive was the Siamese Chicken Satay. Two good-sized planks of white meat chicken were grilled on bamboo skewers and served with the requisite peanut sauce and cucumber salad. The chicken was moist and well cooked with a nice flavor on its own. I think a Thai restaurant can be measured by the flavor of its peanut sauce. As far as I’m concerned, this sauce made the grade. Thick and rich with hints of coconut milk and garlic, it is complex while holding its peanut flavor.
In addition to the Satay, we decided to try the Blue Crab Tartlet ($5). This cold
appetizer is light and refreshing and consists of two small pastry shells filled with a mixture of crab tossed with Meyer lemon oil, shallot vinegar, red onion, tomato, avocado and mango. This starter certainly won’t ruin an appetite – it’s small – but I appreciate that. Instead of filling me up, the bright flavors of these quick bites made me look forward to the rest of the meal to come.

Our Meal
Penny - I ordered the Mac ‘n’ Cheese with lobster. It was luxurious mac and cheese with five types of cheese, truffles and lobster. I offered each of the girls a bite, but I kept my hands on the bowl as I passed it to Katie since she loves comfort food. Sixteen dollars for pasta might seem a little extravagant, but trust me, the creamy cheese paired with the tasty lobster was well worth the money.

Lydia - My entrée was Emerald Curry with Chicken. This green curry consisted of a good-sized bowl of white meat chicken mixed with basil and bamboo shoots in a spicy light green sauce that tasted of citrus, basil and coconut. It was exactly what a good Thai green curry should be – spicy yet light with complex flavors that work on multiple levels topped off with an amazing fragrance. Despite telling myself I should only taste my dish, I went back to this curry over and over. I thought it was a particularly impressive $8 lunch.

Tracy - My Blue Crab Avocado Salad ($12) was beautifully presented with spring mix greens and real blue crab meat in a deliciously rich, creamy sesame dressing. The crab was nestled on top of a bowl of shredded cabbage and carrots, which accompanied the large slices of cucumbers, chunks of avocado and cherry tomatoes.

Katie - I love a delicious Pad Thai. What makes The Orchid’s Pad Thai exceptional is how light and fresh it is; not tasting fried in the least. The coral-colored egg noodles are light and fluffy and full of tangy, nutty flavor. The chicken and shrimp nestled inside the noodles are perfectly cooked, tender and juicy. On top of the hot noodles is a menagerie of crisp shredded carrots, bright purple-hued shaves of cabbage, crisp strings of bean sprouts and ample shreds of cooling cilantro. All of The Orchid’s dishes are as dazzling to the eyes as they are to the palette and the Pad Thai is a feast for the eyes.
After finishing up our entrées and feeling ourselves slip into food mood, owner/manager June Boerger presented us with yet another entrée to share. The aroma of freshly grilled lamb chops was far too much to resist. I really have to thank June because these lamb chops were some of the best I have ever eaten. I pride myself on making a killer grilled lamb lollipop but I have to admit that these are better than mine. The chops are marinated in lemongrass oil, citrus and salt and pepper, then grilled perfectly, served on a tower of fluffy fried potato wedges and accompanied by refreshing mango avocado salsa. Absolutely delicious!

Dessert
Katie - We were not going to order any dessert but June had other ideas. She brought three gorgeous desserts and there was no way we could refuse. The first was a three-layer Chocolate Mousse graduating from white to dark chocolate. The second was a golden Crème Brûlée and the third was the Chocolate Pyramid filled with white chocolate mousse and dusted with cocoa. All three were incredible, but if I were forced to pick a favorite I would have to choose the Chocolate Pyramid. It is a chocolate lover’s dream: rich, creamy and filled with white chocolate. All the desserts I saw are the perfect size; just enough for a satisfying treat.

Impressions
Lydia - The most appealing thing about The Orchid is that it seems to have something for everyone. Whether it’s a die-hard Thai fan looking for a curry fix or someone intrigued by the idea of truffle-infused lobster Mac ‘n’ Cheese, The Orchid is ready to deliver.

Tracy - My first impressions of hearing about The Orchid were how fancy and expensive a restaurant it is. My impressions of it now are welcoming, stylish and affordable. The menu has many choices from spicy curries to gourmet entrées. The ambience was wonderful and the wine bar was creative and inviting.

Penny - All of the dishes were artfully presented. The only thing to outshine the beauty of the presentation is the unique blending of tastes that make this Thai fusion cuisine a one-of-a-kind restaurant in Bakersfield.

Dining Divas May

New Place For Lunch

About Red Pepper
Tracy - Red Pepper has been in existence since 1979 starting on Sumner Street and relocating to its current home on Oswell in 1989. Locally owned and operated by Chef Gilbert Sabedra, Red Pepper was one of only six Mexican restaurants in Bakersfield in the 70s. Today, Red Pepper stands out because it’s not a typical Mexican restaurant. The first clue is immediate when viewing the menu. There is no numbering system and the menu specializes in mouthwatering seafood dishes.

The Salsa
Penny - We started our meal with the salsa cruda and fresh tortilla chips. The salsa has chunks of tomatoes and onions and slivers of cilantro. Because I wanted something hotter than the house salsa, I ordered the salsa rojo, salsa verde and pico de gallo. The variety of available salsa is what I love about this restaurant.

Appetizers
Katie - Gilbert often creates sensational entrees and appetizers that are not on the menu, so make sure to ask the waiter about the specials before ordering. On this day there was an appetizer that caught my attention: Camerones con Queso. The camerones, or shrimp, were sautéed whole in a light and spicy salsa that had a little sweetness to it. They were then topped with goat cheese and served with garlic toast. We devoured everything on the plate. It was seriously delicious and became my new favorite.

Penny - When our server asked us if we wanted regular guacamole or guacamole rico, we were curious what was different about the guacamole rico. She explained that it was fresh guacamole with diced cream cheese, pico de gallo and lime. We decided on the guacamole rico in unison. It was prepared in the kitchen, not tableside. The presentation was well worth the wait. Tortilla chips decorated the green concoction. There was hushed silence at the table as we dug into this wonder. The only thing that could be heard was “mmmmmmm.” Now I know the secret to silencing a group of women.

Main Dish
Tracy - Lydia and I went with specials that our server Becky suggested. For me it was Grilled Halibut Tacos with large hunks of white halibut, cabbage and a pico sauce. The tacos were unbelievably fresh and had wonderful flavors with the sauces Gilbert uses to accompany the seafood.

Lydia - I ordered the grilled shrimp with chile verde sauce over cheese ravioli. I know it sounds odd to take shrimp and chile verde and put it over ravioli, but I trusted Gilbert. The combination, while certainly unexpected, worked flawlessly. The six grilled shrimp were humongous and sat atop mild cheese-filled pasta covered in a tangy verde sauce. The grilled taste of the shrimp was perfectly complimented by the verde sauce and the otherwise sharp flavors taken down a notch by the mellow creaminess of the ravioli. Slices of garlic cheese bread – handy vehicles for delivery of extra sauce – were served on the side.

Katie - I was in the mood for shrimp tacos, and as it turns out so was Tracy. She not-so-subtly reminded me that in a month I will no longer be able to play the pregnancy card, so my getting to pick first off the menu will soon be a thing of the past. But today I got my way with good reason; Red Pepper’s Shrimp Tacos are truly special. The shrimp is sensationally marinated, cooked to perfection and sliced into bite-size pieces. The shrimp are dressed in a creamy, spicy sauce that is bright with lemon and topped with guacamole, lettuce and tomato, then served inside soft flour tortillas. In the past I have been so bold as to ask for the recipe, but each time I was denied.

Penny - I chose a Rellenos Rancheros con Queso for my entrée. The pasilla chili is deep fried in egg batter and served with Mexican rice and refried beans. I was not disappointed. The pepper was tender and moist and not over-battered. The cheese was melted and gooey, sure to delight any relleno connoisseur. A variety of rellenos are available: beef or chicken, crab, lobster and shrimp, relleno poblano (a blend of beef and pork) or shrimp chili verde relleno.

Dessert
Lydia - Despite previously declaring we would be skipping dessert, our server insisted we try a few and we promptly caved. Before we knew it appeared Flan, a Bunuelo (vanilla ice cream with honey, cinnamon and chocolate on a fried four tortilla), and a warm chocolately caramelly walnutty brownie concoction.

Penny - My favorite dessert was the Brownie – a chocolate lover’s dream. The Red Pepper Brownie is served warm with a Mexican chocolate sauce and caramel-glazed walnuts. It was an indulgent end to an indulgent meal.

Lydia - I do have to make special mention of the flan. I have been a fan of Red Pepper’s flan for years. On this visit I learned that it’s actually Gilbert’s father Fabian’s recipe. Served in a square and topped with whipped cream, it has more of an extra-creamy richness than most flans.

Impressions
Tracy - Those who patronize Red Pepper know how unique and special this restaurant truly is to Bakersfield. It is noted for their vast selection of margaritas and wide variety of seafood dishes. It is fun and full of life.

Lydia - One of the best parts of this lunch – in addition to the stunning company – was having a chance to try the appetizers and the desserts. Margaritas are my usual appetizer (and dessert). It was fun to try a section of the menu I had yet to explore.

Katie - Red Pepper is a special place that is unique to Bakersfield and should be celebrated. Living in a town with so many fabulous and irreplaceable locally owned restaurants is incredibly fortunate. When choosing to dine in such places, the authenticity of the restaurant is celebrated while also supporting the authenticity of our colorful community.

Dining Divas April

In every issue of Bakersfield Life, our Dining Divas take a look at one of Bakersfield’s premier restaurants. This month the ladies take in the local flavor of Frugatti’s Italian Eatery. Our divas took notes on their experience to bring you a look inside what has become a family tradition for many
Bakersfield residents.

New Place For Lunch

About Frugatti’s
Tracy - Real Italian by real Italians. This is the motto for Frugatti’s Italian Eatery. Located on one of the busiest corners in Bakersfield, Frugatti’s is the prominent eatery on the corner of Coffee Road and Truxtun Avenue. Since 1990, Ralph Fruguglietti has been serving authentic Southern Italian cooking inspired by his mom “Nonni” and his Grumento Nova, Italy upbringing.

Ambiance
Katie - The weather was perfect for lunching al fresco on Frugatti’s charming patio. The beautiful sight and sound of the fountain yards away from our table made our lunch feel special.

Lydia - Situated in the shade of their signature giant tomato, the patio has about a half-dozen tables flanked by potted red geraniums. The space heaters did a great job of taking the nip out of the spring air, leaving us free to enjoy our lunch and the pleasant sound of water splashing in the fountain out front.

Tracy - Frugatti’s owner Ralph joined us and talked about his recent trip to Venice and the inspiration he found to create a charming outdoor atmosphere for his restaurant. This type of detail that Ralph put into his décor and atmosphere truly makes a difference on the overall experience and curb appeal of this shopping center, and is a fantastic addition for our community.

A look at the menu
Tracy - Looking over the vast selection in the menu, we realized too many choices for us women are not a good thing. This place has it all; from steaks to seafood, chicken and pasta and the Frugatti’s trademark, wood-fired pizza.

Starters
Penny - We started out our meal with a basket of bread. The rolls are the size of softballs, no kidding. They were warm and perfect. You can pair them with real butter, the olive oil that they put on the table or just eat them plain. I love to dunk mine in the olive oil with the red pepper flakes for a kick.
My house salad was a crisp mix of greens topped with homemade croutons, tomatoes and the house creamy garlic dressing, sprinkled with Parmesan cheese and accented with a pepperoncini. I love the creamy garlic dressing; it is smooth and has a kick of garlic. I don’t recommend it if you need to work with people in the afternoon.

Our Meal
Lydia - For lunch we usually try to pick things from different sections of the menu. Tracy chose the Roasted Red Pepper Chicken Pizza ($15.99) and I tried the Thai Chicken Salad ($10.99). Katie and Penny both went with pastas. Katie got Theresa’s Favorite Tortellini ($15.99) and Penny tried Nonni’s Pasta al Pomodoro ($12.99). While the Divas don’t typically show financial restraint (we aren’t buying), it’s worth noting that Frugatti’s has about ten budget-friendly lunch specials. Three of those are daily specials that include some combination of soup, salad and sandwich with a drink for less than $10.

Tracy - For me, the wood-fired Roasted Red Pepper Chicken Pizza was amazing. The pizza’s size is very generous. I shared a slice with everyone and still had leftovers. The pizza was prepared with sun-dried tomatoes, green onions, mozzarella cheese, diced chicken and topped with a roasted red pepper pesto sauce. The pizza had a great slightly spicy kick and was not greasy or ordinary like some commercial pizzas.

Lydia - I have to say that pizzas at Frugatti’s are really something special. Their wood-fired pizza oven does wonderful things to a crust. Crispy and light with a nice smoky flavor, it adds a great dimension to a pizza no matter what your toppings.

Penny - Nonni’s Pasta al Pomodoro is incredible. It is spaghetti served with extra virgin olive oil, garlic, fresh cooked tomatoes, herbs, spices and Parmesan. It’s simple and delicious. While the portions are huge, the benefit was that I got to enjoy it for lunch the next day.

Katie - There is a good reason why this pasta dish is Theresa’s favorite: The combination of sweet-tart sun-dried tomatoes with a savory mixture of cheeses bound together with cream is just delectable. Theresa’s Favorite Tortellini is a very good bet not to mention a good value. You get a huge portion of pasta that can easily be shared. I left for home with enough food to feed my husband quite well.

Lydia - My salad consisted of a huge amount of diced chicken breast on top of a mixture of shredded iceberg, red pepper and
julienned carrots. The almond and crispy rice noodle garnish added a nice crunch. I liked the fact that the dressing was served in a small bowl at the center of the salad. That way I had control of the dreaded dressing calories.

Dessert
Katie - Despite the fact that I was self conscious about the copious amount of pasta I just consumed, I managed to make room for homemade cheesecake drenched in cherries. All the desserts on Frugatti’s menu are homemade and from personal experience I can tell you that they are all fabulous. But, I have a particular weakness for cheesecake so I wrestled Tracy, Penny and Lydia into sharing a well-sized slice. They didn’t complain too much about my demand – I mean request. With four forks at work the cheesecake didn’t stand a chance. It’s funny how four women who all claim to be full can devour cheesecake in seconds. Our slice was rich, thick and creamy without feeling like a lead brick inside the tummy like some cheesecakes tend to do.

Impressions
Katie - One of the great aspects of Bakersfield is our second-to-none spring weather, and the climate we’ve been experiencing lately could not be more perfect for enjoying food and friends outdoors. Our lunchtime gang was thrilled to have the opportunity to enjoy ourselves al fresco. The sights and sounds of Frugatti’s geranium-accented patio and beautiful courtyard fountain went hand-in-hand with the gorgeous day and gave us a charming escape from our busy lives. After such a relaxing and filling lunch we all found it hard to find momentum to rejoin reality. If you crave good food, atmosphere and time well spent with friends, then give lunch on the patio at Frugatti’s a try. You are sure not to be disappointed. But make sure to get there early so that you can grab a table close to the fountain.

Dining Divas at Champs

In every issue of Bakersfield Life, our Dining Divas take a look at one of Bakersfield’s premier restaurants. This month the ladies take in the tastes and aromas of Champs BBQ. Our divas took notes of their experience to bring you an inside look at what has become a local dining tradition.

Lydia Rowles works for the Kern County Superintendent of Schools and is married to Jon Rowles. Originally from the East Coast, Lydia moved to Bakersfield 12 years ago. She enjoys food that’s a little different and appreciates a creative menu.

Katie Kirschenmann says she joined the Junior League of Bakersfield to meet people. Despite her dedication to volunteering she pursues her passion for art and food. The California landscape is an inspiration to her painting and Bakersfield’s unique ethnic dishes are an inspiration to her palette.

Tracy Walker Kiser says she gains enormous amounts of energy and requires very little sleep when the sun is shining. She loves to garden and be outside on weekends. She enjoys house cleaning and organizing in early mornings as well as entertaining and getting friends involved in the kitchen.

Penny Rafferty is a busy real estate agent and says her meals are not elaborate, but consist of simple foods that can be prepared in a crock-pot or cooked in the oven. Her culinary skills are limited by time and not by ability. Thankfully her husband and children are not big fans of a multi-course meal.

Excitement about Lunch

Katie - I was born and raised in the Deep South, so when I found out our group was going to dine at Champs BBQ for our next lunch date I was more than thrilled. I am four months pregnant and recently have been craving nostalgic foods. A lunch date at Champs was a chance to answer all my cravings at once.

Lydia - I don’t usually eat a lot of barbecue. That’s always been my husband’s thing. Nothing makes him happier than a big ol’ plate of roasted meat dripping in sauce. I just figured barbecue was a guy thing, right? Apparently, not so much. By the end of my visit I had a very happy belly and a new appreciation for the good things that can happen when smoke meets meat.

About Champs

Penny - Champs BBQ is a gem in the Northwest. If you have not been out by Pegasus Drive or 7th Standard Road recently you are in for a surprise. Champs has been in the same relative location for the last 10 years and has a strong following.

Tracy - Champs owners Tim and Carrie Champness started in the catering business and later opened the restaurant in conjunction with their thriving catering facility.

Ambience

Tracy - The aroma of tasty barbecue gets your attention immediately getting out of your car since their smoker is outside in the back. I can’t imagine working in the area with all those aromas in the air; I would be hungry all the time.

Lydia - At Champs you order at the counter and seat yourself. The dining room is clean and open with polished concrete floors. Seating is a mix of high-top and regular tables with a few picnic style tables outside.

Penny - The atmosphere is casual and decorated in a laid back Caribbean theme. The walls are painted with palm trees, sand and water. The place was empty when we arrived at 11:00 but every table was full and people were eating outside when we left at 12:30.

A Look at the Menu

Lydia - The Champs menu is pretty much what you’d expect from a barbecue place –meat, meat and more meat. There’s barbecued tri-tip, pit beef, pulled pork, turkey, chicken, hot links and of course ribs. In addition, their grill menu includes fish, lamb and flat iron steak.

Our Meal

Lydia - My diva friends wasted no time staking claim to the menu item of their choice. Tracy went so far as to call dibs on the barbecued chicken salad days before our lunch. That left Katie and Penny sparring over who got to order the pulled pork sandwich. In a brilliant maneuver, Katie played the pregnancy card and won the battle. Penny relented and went with the pit beef sandwich. Part of me really wanted to try the pork ribs. But seriously, chowing down on a pile of ribs with a photographer poised to document every smear of sauce and chunk of gristle in my teeth… I think not. I went the daintier route and ordered the barbecued chicken plate.
My plate was piled high with chunks of chopped chicken breast. This was a seriously huge portion of meat. Biting into a piece of the chicken, the flavor echoed the wonderful smell that had greeted me outside. The smokiness was pleasant and fresh tasting but not overpowering. Penny pointed out that I should try the chicken with Champs barbecue sauce. The sauce was not at all what I was expecting. This was a thinner reddish-brown mixture that was obviously homemade. It was surprisingly sweet. The sweet clean taste of the barbecue sauce perfectly balanced the smokiness of the meat. I declared it, “genius.”

Tracy - I had the Champs BBQ Salad with BBQ Chicken on top and served with chopped walnuts, crumbled blue cheese and a corn bread muffin. This salad is just wonderful and different, healthy and tasty.

Penny - I ordered the Pit Beef sandwich with a side order of Macaroni and Cheese. The beef was tender and perfectly seasoned. The sandwich is huge. To really spice it up I added the BBQ sauce. The Mac and Cheese was perfect elbow macaroni swimming in cheese sauces. This is a great place to get your comfort food fix!

Katie - I ordered the Pulled Pork Sandwich with a side of cole slaw. When my sandwich arrived I promptly took my side of slaw and dumped it inside my sandwich. Why? Because in the South, that is just the way it’s done. From first bite to the last my sandwich was divine. The Pulled Pork Sandwich is sized for a big guy and I am not ashamed to admit that I ate the whole thing. The pork was perfectly tender and served in a slightly sweet sauce that holds up to my fond food memories. The cole slaw was a creamy and crunchy, delicious side.

The Sides

Penny - Champs offers pinto beans, red beans & rice, mashed potatoes with gravy, smothered green beans, macaroni & cheese, French fries, potato salad, macaroni salad or coleslaw as sides.

Lydia - While the meat at Champs is certainly the star of the show, I cannot pass up the opportunity to rave about the sides. At Champs the sides totally rock. Friends had told me about the wonders of the mashed potatoes and they were not kidding. A creamy pile of potatoes with bits of skin mixed in with a delicious brown gravy. Ask Katie, she tasted them and unapologetically declared, “These are mine now.”

Katie - I can say with absolute certainty that all the sides that Champs serves are not mere “sides.” They are stand-alone dishes that are worthy of being the center of a meal. Again, my craving for culinary nostalgia was answered inside a Macaroni and Cheese that is definitely better than my mother’s (sorry, Mamma). Upon tasting Champs version of Smothered Green Beans I was transported to my Nanny’s screen porch helping her snap the ends off the stringbeans we had purchased that day from the farm stand down the road. Needless to say, I went home with a quart of Champs Smothered Green Beans for dinner.

Dessert

Penny - Tim and Carrie Champness were very gracious hosts. Carrie brought us three different kinds of desserts to try; chocolate cake, lemon cake and peanut butter pie. These are family recipes and truly worth saving room for. My favorite was the lemon cake; the frosting was sour cream and cream cheese! Of course there were leftovers and Katie took them home too!

Impressions

Lydia - I have to admit, as much as I was impressed with their barbecued meats, it was the quality of the side dishes and the desserts that really wowed me. At Champs they don’t overlook a thing. The food is full of flavor from start to finish.

Katie - I don’t know where I heard the phrase, but it applies to the cooking at Champs: “food remembers.” Meaning, the thought and care put into cooking food lingers inside the dish after it has been made. Champs BBQ is a jewel where the food is made with sincerity and authority. I am sure to start treating my own little family to barbecue now that I know that I can relive a genuine taste of the South.

Champs BBQ & Catering
35315 7th Standard Rd 130
Bakersfield, CA 93308

(661) 391-8334
Lunch and dinner
Monday – Sunday
11:00 a.m. - 9:00 p.m.

Dining Divas at Great Castle

Tracy Walker Keiser says her weekends are spent with her husband doing errands or working around the house. Friday evenings is usually date night, Saturdays are for friends and Sunday evenings are for family. Sunday mornings are all about cooking a big breakfast and relaxing on the sofa reading the paper and enjoying coffee.

Penny was raised in South Dakota. Her mom was a good cook who grew up on a farm. A typical dinner consisted of meat, potatoes, a vegetable, rolls and of course dessert! Mom cooked every meal at home and a treat for was when the family was allowed to eat at McDonald’s.

Lydia is currently bracing for the holidays. She is quite certain that as this goes to print she will not have her shopping done and will not have mailed out her holiday cards. She will secretly resent those of you who get your shopping done in November and mail your cards out after Thanksgiving. She will once again pledge to start earlier next year but won’t.

Katie moved from the South to New England in pursuit of degrees in Painting and Art History. Her studies took her to Rome and Italy. Living in Rome was an indelible experience in many ways as she discovered her passion for the perfect pizza. She went so far as to deliver pizza for “Zi Fenezia” a kosher pizzeria. I ate there so much they offered me a job and paid me in pizza.

Only new for one of us

Katie - My husband has been trying to take me to Great Castle for dinner since we moved to Bakersfield four years ago. Despite the fact I’ve heard nothing but rave reviews about the restaurant from nearly every single one of my friends, today was my first taste. Out of our entire group I was the only one who had never eaten at Great Castle.

Tracy - Growing up I loved Chinese food and my sister loved Mexican. Every week my parents would allow us to pick our own restaurant, mostly to keep the peace so for my sister it was Mexicali and for me it was Great Castle. All these years later, I still love going to Great Castle. Maybe it's the old style Chinese ambiance or the ever-changing Union Avenue landscape, but mostly it's about the incredible food.

History

Lydia - Great Castle looks like, well, like a great white castle on the middle of Union Avenue. It’s a family owned business that’s been around a lot longer than I’ve lived here. I like the fact that it’s an old-school Chinese restaurant. It’s dark inside with a traditional Chinese décor that gives it an overall vintage kind of look.

Ambience

Penny - When you walk up to the front, there is a beautiful red door with water features on either side. The owner Young Lee welcomes you when you arrive. Many members of the family work there, including Young Lee’s sister in law.

Lydia - Walking in to Great Castle, the first thing you see is a large fish tank that dominates the front dining room. There are some serious huge fish in that tank and they’re fun to watch if you eat in one of the booths up front. The back dining room is bigger and has large round tables for groups.

A look at the Menu

Lydia - Lunch is when I usually come to Great Castle. Their lunch specials are hard to beat. For around $10, there are about 20 different entrées to choose from and each comes with hot and sour soup, fried or steamed rice, an egg roll, fried wonton and a chicken wing. It’s easily enough food for lunch again the next day.

Ordering

Tracy - Lots of laughter followed as we each started naming off favorite Chinese dishes and found the common ingredients we all love was shrimp and chicken. We ordered pan-fried dumplings, Moo-Shih Pork, Walnut Shrimp, Dai Chin Chicken, House Special Fried Rice, Kung Pao Shrimp and the House Special Sizzling Scallop and Beef. Wow! Do not order this much food unless you are a party of 12 or more. But we just could not resist; we were hungry, having fun and wanting to let you all know some of their house specialties.

Penny - On the table there are wontons to graze on with a dual serving dish of hot mustard and ketchup for dipping. The wait staff also brings containers with soy sauce with scallions and chili sauce. Since I love sauces I put some of each on my plate for dipping. It is so hard to decide what I like best.

Our Meal

Lydia - Since we knew they took about 15 minutes to prepare, we ordered the pan-fried dumplings, commonly known as pot stickers, as soon as we sat down. When the dumplings arrived, they were perfect. The eight little pockets of surprisingly light dough were hot and perfectly crispy on the bottom. We mixed our own dipping sauce from the duo of soy sauce based “potsticker sauce” and chili oil that was brought to our table.

Penny - My must-have is Moo-Shih Pork. They prepare it at the table; the tender pork is wrapped in homemade thin pancakes with bean sprouts and scallions cooked with the pork. The plum sauce that is served with it is out of this world. This dish was big enough for each of us to have a serving.

Katie - Lydia, Penny and Tracy unanimously ordered the “Walnut Shrimp,” a sweet and savory combination of battered popcorn shrimp and walnuts smothered in a golden sticky sauce. We each enthusiastically spooned the colorfully coated shrimp to our plates. Then after the platter completed its circle around the table, the strangest thing happened: total silence. This shrimp dish was so good that it actually muted some of the chattiest people I know. There would be no leftovers of the “Walnut Shrimp.”

Lydia - The next dish delivered to the table was Dai Chin chicken. We were going to order orange chicken but in the words of the owner, “Anyone can do orange chicken. You need to try Dai Chin chicken.” She was right. The dish was unlike anything I’d ever had.

Penny - The Dai Chin Chicken might be my new favorite. It is tender chunks of chicken meat with sweet and spicy sauce over the top. The meat is moist and tender and the sauce is delectable.

Lydia - So at this point I was crazy full but determined to charge ahead. I took a scoop of the house special fried rice. It was particularly impressive. Every Chinese restaurant does fried rice, but what I liked about this version was that it wasn’t overly salty or greasy. The rice was still white – it wasn’t soaked in soy sauce – and had been quickly fried up with egg, vegetables and large pieces of beef, chicken and shrimp. It could easily be a meal on its own.

Lydia - Despite the fact that I’ve had kung pao shrimp at Great Castle dozens of times, I couldn’t resist having just a little bit more. All the kung pao dishes at Great Castle are good, but I particularly like the shrimp. The shrimp are surprisingly big and tender and always very fresh tasting. Along with the shrimp are the usual peanuts and big chunks of red and green bell pepper and onions that are always still a little bit crispy. It’s a combination I find irresistible.

Katie - The last dish served to our table was the “House Special Sizzling Scallop and Beef.” Preparation was completed at our table as the ingredients were combined onto a sizzling red-hot platter. The fusion of the sweet scallops, savory beef and crunchy vegetables was the perfect end to our huge lunch.

Impressions

Tracy - Great Castle is nostalgic and comfortable, with excellent food and a welcoming atmosphere.

Lydia - I’ve eaten Chinese food at restaurants all over Bakersfield, all over the United states, and even in other countries and as far as I’m concerned, Great Castle is one of the best. From the quality of the food to the quality of the service, I can always count on a great time.

Penny - Great Castle offers a cozy atmosphere, knowledgeable staff and outstanding quality. I love that they serve family style so you can sample the dishes that others order without feeling funning about sticking your fork on their plate. My recommendation is that when you go, bring a lot of friends so that you can sample all of the varieties of dishes. Only then can you truly say that you have experienced the Great Castle Restaurant.

Katie - Chinese restaurants on the opposite end of town may garner more attention than Great Castle, but take my word for it, don’t miss a chance to dine at this longtime Bakersfield favorite. Don’t be like me and regret never eating there before. Great Castle has a strong and much deserved following of patrons, myself newly included.

Dining Divas @ Mama Roomba

Rate Mama Roomba for yourself at Bakersfield.com's Inside Guide.

In every issue of Bakersfield Life, our Dining Divas take a look at one of Bakersfield’s premier restaurants. This month the ladies take in the authentic Caribbean tastes of Mama Roomba. Our divas took notes on their experience, to bring you a look inside what is quickly becoming a staple of downtown Bakersfield.New Place For Lunch

Getting To Know The Divas:

Katie Kirschenmann says when she is not finishing painting commissions, volunteering, or working on her home renovations, she is on a date with her husband. Despite Brian’s hectic schedule, they manage to steal a day to go wine tasting or dine in their favorite local restaurant. More often than not, they cook dinner at home while sipping on wine: truly the perfect date.

Penny Rafferty is a past president for Junior League of Bakersfield and a member of JLB for the past 13 years. She is a graduate of the Greater Bakersfield Chamber of Commerce Leadership Bakersfield class of 2007. Penny says “I have lived in Bakersfield for 16 years. So you can see I am not a native, but I am an active part of the community.”

Lydia Rowles says her all around favorite food has got to be Mexican. When she moved here 12 years ago she had no idea what Mexican food was. Lydia says, “My first dinner out in Bakersfield was a job interview at The Red Pepper. I didn’t know what anything was and I was too self-conscious to ask. I think I chickened out and just ordered a taco.”

Tracy Walker Kiser owns and operates H. Walker’s Clothing Co. She says, “I go to work and play. The girls who work at the store, Patty, Christine, and Ravelle, are a joy to have around and truly remarkable women. We have fun together at the store, we socialize outside the work place and we volunteer together in the community.”

Lunch in Downtown Bakersfield

Lydia - The fun of Mama Roomba started before I ever got there. Tracy called me from her shop around the corner and said, “Do you want to meet the rest of us here and walk over?” Walk? In Bakersfield? What a wacky, zany and downright nutty idea. Sure I’d LOVE to walk over. It was good to be reminded that yes, there are more and more great dining options popping up downtown that are within (gasp!) walking distance.

Penny - When we entered this intimate restaurant there was one other group of diners having lunch at 11:30. By the time we left at 1:00 people were waiting for a table. This is a testament to this cozy and stylish restaurant. The clientele ranged from ladies lunching to men having a business lunch to a table celebrating a little girl’s birthday.

Ambiance

Lydia - The decor inside is very... “sunshiney.” From the warm yellow walls to the brightly colored tablecloths and artwork, you feel like you’ve left Bakersfield and stepped into another part of the world. Add in the island-style music playing in the background and it feels like vacation.

Tracy - The bright colorful décor fills the lively dining room and the bar is cozy and inviting.

Penny - Walking in you are greeted by sublime green walls and dark wood. The decorations range from bongo drums to pineapples. The music is lively and so is the wait staff.

The Menu

Katie - Mama Roomba is a tapas bar with a Caribbean flare. “Tapas” is the name for a wide variety of appetizers in Spanish cuisine. The word tapas is derived from the Spanish verb tapar “to cover” because the original tapas were in fact small slices of bread used to cover glasses of Andalusian sherry in order to protect them from fruit flies. From its humble origins tapas have evolved into an entire cuisine. The wonderful thing about eating in a tapas restaurant is that you can order an assortment of dishes and share small bites with the entire table. It’s a lot of fun.

Penny - The lunch menu is one page long and features Tapas, Sopas y Ensaladas, Sandwiches and Sides.

Lydia - There are eleven different tapas on the lunch menu. The rest of the menu consists of Caribbean-inspired soup, salads and sandwiches as well as an assortment of side dishes.

Our Meal

Lydia - After ordering our drinks, Penny quickly ordered three different sides: sweet potato fries, cassava fries and plantain chips. I must admit I questioned the need for two different types of fries but I quickly saw the error in my judgment. It was the sweet potato fries that stole the show. Sliced into shoestring-sized strips, fried, salted and served with habanero ketchup, the fries are a wonderfully unique spin on something very familiar. Needless to say, they didn’t last long.

Penny - The cassava fries were Yukon potatoes fried and served like French fries. They were lightly salted and golden brown. The Mojo Ketchup had a kicky flavor and worked nicely with both the sweet potato fries and the cassava fries. I alternated between the sauces and the fries.
Next came the sweet plantain chips. They were fried like potato chips with a spicy sauce drizzled on top for added flavor. True to form, I dipped these in the various sauces to mix up the flavors of sweet, salty and spicy. All three of these were worth ordering again; just make sure you have enough to share!

Katie - The next dish served was my choice of Skillet Shrimp soul style in a Spicy Cream Sauce. The shrimp arrived sizzling in the same small skillet in which they were prepared, smothered in a “soul sauce” that certainly lived up to its title. The creamy sauce definitely had a spicy soul.

Penny - My entrée was Jerk Chicken Skewers. The chicken was marinated in jerk chicken sauce and then cooked over an open flame. They were then topped with light jerk chicken sauce. I paired it with arroz blanco (white rice); this was a tasty selection for me. I loved the chicken’s zest and the sweet spices that were in the rice.

Tracy - Next we had Calamari Frito with Chipotle Aioli that was flavorful and not greasy.

Katie - Mama Roomba calamari doesn’t disappoint. The plate arrived mounded high with salty golden brown rings that disappeared almost as fast as the fries. I think it is safe to say that all four of us highly recommend calamari here!

Tracy - Now if you are keeping track, there were only four of us having lunch and we were totally full at this point but we still had to sample the Chicken Paillard in Creamy Dijon Mustard Sauce.

Penny – The Chicken Paillard came out in its own saucepan and was divine. Paired with the rice that we had, I could have kept eating!

Lydia - The Chicken Paillard is grilled strips of chicken. Like the jerk chicken I thought the grilled flavor of the chicken contrasted well with the sauce and, like the shrimp, I found myself coveting the extra sauce.

Impressions

Lydia - Overall, I really enjoyed the tapas experience. The fact that the food is meant to share really seems to add to both the camaraderie and conversation. I appreciated that our food didn’t arrive all at once. You get a chance to savor the different flavors of each dish before the next is brought out hot to the table.

Penny - There were so many more choices that we did not get to try! I guess we will have to go back for dinner to try the different selections that are on the dinner menu and not on the lunch menu.

Tracy - We definitely all agreed, Mama Roomba is the perfect gathering place. Downtown has changed so much you need to experience all the life it has to offer.

Katie - Mama Roomba is located in a district that is fast becoming the cultural hub of our city. I think there is something liberating about leaving the car parked and strolling on foot from boutiques and galleries to coffee houses and restaurants. I feel as though when I choose to shop and dine downtown I am in some small way contributing to the renaissance that is taking place in our city center. Mama Roomba central location is as unique as their menu and allows diners the opportunity to enjoy all the charm that our downtown has to offer.

INFO:

Mama Roomba
1814 Eye Street
Bakersfield, CA 93301
(661) 322-6262

Hours of Operation:
Monday – Friday 11:00 a.m.–10:00 p.m.
Saturday - 5:00 p.m.–10:00 p.m.

The Dining Divas

Rate Camille's for yourself at Bakersfield.com's Inside Guide

In every issue of Bakersfield Life, our Dining Divas will take a good look at one of Bakersfield’s premier restaurants. This month the ladies are looking to Northwest Bakersfield. Camille’s Sidewalk Cafe is a new addition along the expanding Coffee Rd business district. Our Dining Divas took in lunch at Camille’s, taking notes of their entire experience, to bring you a inside sneak peek.

A New Place For Lunch
Lydia - Tucked in the middle of a brand new plaza on Coffee Road is a new entry into the “fast-fresh” food scene – Camille’s Sidewalk Cafe. Although Camille’s was tricky to spot as I zipped past Rosedale toward Hageman, the food and the atmosphere make it well worth some extra sleuthing.

Penny - Camille’s slogan is “Eat, relax, enjoy!” and you can certainly do all of that at this new restaurant. You can dine in the restaurant, relax on the charming outdoor patio, take your order to go and eat at home or have it catered for your events. Any way you choose to enjoy this restaurant you will be delighted.

Ambience
Penny - The interior is decorated in a shade of green that’s the same color as lettuce. It is accented by purple, like the purple onions that come on the sandwiches. The lighting fixtures are Perrier bottles – what a novel concept!

Lydia - Walking in I was immediately struck by the decor. Despite an “order at the counter” layout, the atmosphere is surprisingly warm and inviting. From the exposed brick walls to the polished concrete floor, Camille’s has the classy look of a much higher-end establishment. While there is plenty of table and booth seating inside, Camille’s is true to its name by also offering a cozy cluster of umbrella-topped tables outside on their patio.

Penny - The outdoor cafe is reminiscent of the sidewalk cafes that people enjoy in other parts of the country and worldwide. Camille’s has done a nice job allowing you to relax under the umbrellas and enjoy a nice chat with a friend during the cooler weather. One of my dining companions said that it made her miss DC, and the outdoor cafes they have there.

A Look at the Menu

Lydia - Putting aside my thoughts of a more decadent future visit, I started to look over the menu. The menu at Camille’s is... well... extensive. It can be a bit overwhelming as you look at the display behind the counter. Luckily, printed menus are available as soon as you arrive and are much easier to navigate.

The menu is divided into five main sections: Wraps, Panini, Sandwiches, Salads and Flatbread Pizzas. The choices within each section range from conventional to imaginative. There are the expected turkey and ham-and-swiss offerings for those who like their lunch “stock,” but the more adventurous can try wraps filled with apples and brie, thai inspired salads and a Greek pizza that boasts pesto, black olives and feta cheese. Camille’s also offers a children’s menu that ranges from the safe (think grilled cheese) to the adventurous (a peanut butter-banana-honey wrap).

Lunchtime Decisions

Tracy - My Chicken Caesar Wrap was an herb-garlic tortilla generously filled with grilled chicken, parmesan cheese, romaine lettuce, tomatoes and creamy Caesar dressing along with a side of tri-colored tortilla chips and fresh spicy salsa. My wrap was filling, tasty and delicious. Now was the time to sample each others choices, something we all enjoy doing. Penny’s Italian Roast Beef Panini served on Focaccia bread with roast beef, provolone cheese, tomatoes, red onions and pesto-mayonnaise, served with tri-colored tortilla chips and salsa; this too was tasty and filling. Lydia had decided on the Rustic Italian Flatbread Pizza with marinara sauce, mozzarella cheese, roma tomatoes, fresh basil, parmesan cheese and roasted bell peppers. This pizza could have served two and gives other establishments a run for tasty pizzas.

Katie – The hands-down star of our lunch date was my choice of the Mexican Daredevil Grilled Hot Wrap. The jalapeno-cheddar tortilla wrapped sandwich arrived to the table perfectly grilled and oozing with pepperjack cheese. Filled with sliced grilled chicken breast, black beans, cheese, red onion, cilantro, spicy bbq sauce and a sophisticated roasted poblano pepper dressing, the wrap is more burrito than sandwich. Despite genre confusion, the “Daredevil” is a phenomenal choice with quite a kick!

Soups

Katie - Halfway through our lunchtime chitchat, Camille’s Cafe owner, Antoine Feghali, came to our table to suggest we try the tomato soup. We enthusiastically obliged and were not disappointed. The fresh homemade soup was reminiscent of marinara and packed with spiced tomato flavor. This is a recipe I would like to have.

Desserts

Katie - Our date would not have been complete without dessert. It was difficult to choose from the beautifully arranged case of artfully created pastries and desserts. We finally agreed on the Brownie Cheesecake Bar and the Strawberry Breeze Smoothie. The cheesecake bar was rich thick and creamy. It was like eating a huge slice of cheesecake stuffed into a small brownie, definitely a treated to be shared.

Tracy - The Smoothie was a refreshing blend of strawberries, banana, honey and pineapple juice. I could easily go into Camille’s just for one of their smoothies – it was that great.

Extras

Penny - Catering is another feature that may set Camille’s apart. They have an extensive catering menu that is reasonably priced. The signature trays include wraps, Paninis or traditional sandwiches. They are all served with tortilla chips and salsa. Boxed lunches are also available with either a wrap or a sandwich. Breakfast and brunch trays are a great wake-up call for those morning events. Breakfast wraps or a breakfast muffin are a welcome relief from donuts and bagels!

Lydia - Camille’s opens their doors at 7 a.m. Monday through Saturday (10 a.m. on Sunday) with a full breakfast menu that includes “create-your-own” scrambled eggs, breakfast wraps, smoothies and an impressive coffee menu. Add in a laptop and their free Wi-Fi service and you’ve got a perfect place for a morning business meeting. And for those who do their best work at night, Camille’s stays open until 10 p.m. Monday through Saturday making it a great late-night-snack-and-research option. I could see Camille’s becoming the next Starbucksesque hang out.

Impressions

Lydia - As I got back in my car to head back to work, I glanced at the Camille’s menu on my front seat and saw aging their slogan, “Eat, Relax, Enjoy.” From their food, to their service to their atmosphere, it’s obvious the folks at Camille’s are striving to ensure that any time of day, you can do just that.

Camille's Sidewalk Cafe
3615 Coffee Road, Suite 100
(661) 213-3400
(661) 213-3312 fax

Store Hours
7 AM - 10 PM Monday - Saturday
10 AM - 7 PM Sunday
Wi-Fi Available
Gift cards accepted
Online ordering availiable
www.camillescafe.com