Spring is here, although you can’t tell sometimes just by looking outside. With a new season comes a variety of produce that abounds, and you’ll find restaurants across southern California incorporating these ingredients into their menus. One such restaurant is Five Crowns in Corona del Mar. While everyone is familiar with the signature meat dishes such as prime rib, and steaks, Executive Chef Alejandra Padilla also creates a myriad of seasonal selections to pair with the classics.
We start with Grilled Hawaiian Prawns ($18), an appetizer of three prawns paired with nutty romesco sauce, citrus slices, salt-cured olives, and fresh mint. I take a bite of the prawn on its own, then, with a little of all the accoutrements together. The combination of all the components create a savoriness, ending with a hit of brightness from the mint. Make sure you eat it all together!
Another spring item is Ora King Salmon Crudo ($20) a very generous plate of sliced raw King salmon in a bath of refreshing avocado vinaigrette, topped with sprigs of sea asparagus. I’m a huge fan of sea asparagus for its umami brininess. Here, it is exactly that, lending savoriness to the entire dish.
My son wants Steak Tartare ($17) and if you are looking for tartare, here’s the place to get it. The truffle oil-infused tartare is topped with fried shallots for crunch and garnished with micro arugula. Beef buttered crostini is served alongside. Top the crostini with a forkful of tartare and enjoy. We find that it needs a touch more salt, and take some from the bread tray.
Our lovely server, Shelley, informs us that they have Beef Wellington ($55) as a special tonight. The filet mignon is crusted with a puree of mushrooms, then wrapped in pastry and baked to a medium rare.
Five Crowns is not only known for their meat dishes, but there is seafood on the menu as well. Roasted Icelandic Cod ($36) is perfectly executed and served with a saffron beurre fondue sauce. The beautiful sauce is dotted with peas, chorizo, and a few PEI mussels. I love eating it together with the crushed Alaskan fingerling potatoes. This is a dish I will definitely order again.
If you’ re looking for a restaurant that is mindful of using the best seasonal ingredients, then look no further than Five Crowns. Right now, Chef Padilla is utilizing the best of spring produce, and showcasing them on her plates. Go give them a try.
3801 E Coast Hwy
Corona del Mar, CA 92625