Pointhoarder
Top 10 Contributor
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Pointhoarder's Stats
 
  • Review Count
    59
  • Helpfulness Votes
    0
  • First Review
    November 4, 2014
  • Last Review
    March 3, 2015
  • Featured Reviews
    0
  • Average Rating
    3.8
 
 
Pointhoarder's Reviews
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The Church Key is a take on Modern American Cuisine that incorporates carts and a dim sum style of cuisine along with an extensive seasonal shared plate dining experience.We specialize in "funked" up cocktails, and an array of specialty cocktail carts.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Sunday brunch
OpenTable Diner Since
Dined on 3/01/2015
 2006
Dined on 3/01/2015
 2006
Food 
5 / 5
(Outstanding) 5 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"First time here and very impressed. Great, friendly staff. Fantastic food. We really enjoyed the burger and the burrito. The pushcarts aren't in action for brunch. They did seem overwhelmed with the number of mimosas being consumed. Our glasses went empty for way too long. We also felt overlooked at the end of the meal. We wanted desert but it was never offered. If we didn't have a time constraint, we would have waited. The small faults won't stop us from returning."
Dined on 3/01/2015
 2006
Special Features: fit for foodies
0points
0of 0voted this as helpful.
 
JT Schmid’s was established in 1997 on a simple premise – to offer a splendid variety of the finest California cuisine and microbrews under one roof. We also wanted to create an atmosphere that was warm & inviting, thus our dedication to craftsmanship is reflected in our comfortable yet lively surroundings. And, because we take pride in our brewing process and delicious food, we have displayed our brewery and kitchen so that you might enjoy watching our Chef and Brew master as they carefully work their magic. It is our sincere hope that our commitment to quality will make us your favorite brewery and premier eatery in Orange County.<br />California Cuisine best describes our diverse menu. We offer cuisine from all corners of the world. The centerpiece of our kitchen is a wood-burning brick oven which generates gourmet pizza and other of the Chef’s creations. Other specialties include Seared Ahi, Sweet Potato Fries, Jambalaya, and Steaks & Seafood.
 
Overall rating 
3 / 5
(Good) 3 / 5
Greasy bean fries.
OpenTable Diner Since
Dined on 2/28/2015
 2006
Dined on 2/28/2015
 2006
Food 
2 / 5
(Fair) 2 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"Come here a lot but tought the green bean fries were overly greasy. Not as good as the other menu items."
Dined on 2/28/2015
 2006
0points
0of 0voted this as helpful.
 
We’re a neighborhood restaurant in the historic Washington Building in Downtown Culver City, showcasing wood-fired sourdough pizza grounded in the Neapolitan craft yet embracing an inventive California culinary ethos. The “Wild” in our name is a nod to the wild yeast we use to prepare our slow-rising sourdough, which serves as the foundation for every pizza we make. Born from a “mother dough” formulated by our executive Chef Tin Vuong, and nurtured by him daily, our sourdough takes days to prepare; and we do it this way for a reason--it simply tastes better. When ready, the sourdough is hand-shaped by our pizzaiolos, topped fresh with local and responsibly-sourced ingredients and then blast-cooked in our wood-burning oven that was built brick-by-brick in Naples, Italy by Stefano Ferrara, a third-generation Neapolitan oven-builder.
 
Overall rating 
3 / 5
(Good) 3 / 5
Sunday brunch
OpenTable Diner Since
Dined on 2/22/2015
 2006
Dined on 2/22/2015
 2006
Food 
2 / 5
(Fair) 2 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"The server recommended the spicy sausage pizza. Unimpressed. It didn't have any heat to it. It would need lots of red pepper to make it spicy. The chicken and biscuits was interesting. Close to the Douglas Theater so convienent but will look for another place to eat next time. A couple of places had lines. They didn't."
Dined on 2/22/2015
 2006
Special Features: great for brunch, fit for foodies
0points
0of 0voted this as helpful.
 
littlefork Restaurant & Bar celebrates all of the amazing fare of the Atlantic Northeast. New England native, Chef Jason Travi, pays homage to the exciting cuisines from Boston to Montreal with the likes of Fresh Oysters, Mussels , a 1lb Lobster Roll, House Smoked Meats, Poutine… any many others. <br /><br />littlefork’s acclaimed craft bar program provides modern and classic cocktails, a wide arrange of domestic & Belgian beers, and wines perfectly selected by our Sommelier.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Sunday brunch
OpenTable Diner Since
Dined on 2/15/2015
 2006
Dined on 2/15/2015
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
"If you have a reservation but opt to sit at the bar, they will cancel your Open Table reservation. There was a wait for tables but the bar was open so we said we could eat there. I immediately get the your reservation was canceled notice. It wasn't. We opted not to wait for a table. My wife complained and was told that was the only way they could do it so we waited for a table. Liked the food. Will be back."
Dined on 2/15/2015
 2006
Special Features: great for brunch, fit for foodies
0points
0of 0voted this as helpful.
 
JT Schmid’s was established in 1997 on a simple premise – to offer a splendid variety of the finest California cuisine and microbrews under one roof. We also wanted to create an atmosphere that was warm & inviting, thus our dedication to craftsmanship is reflected in our comfortable yet lively surroundings. And, because we take pride in our brewing process and delicious food, we have displayed our brewery and kitchen so that you might enjoy watching our Chef and Brew master as they carefully work their magic. It is our sincere hope that our commitment to quality will make us your favorite brewery and premier eatery in Orange County. California Cuisine best describes our diverse menu. We offer cuisine from all corners of the world. The centerpiece of our kitchen is a wood-burning brick oven which generates gourmet pizza and other of the Chef’s creations. Other specialties include Seared Ahi, Sweet Potato Fries, Jambalaya, and Steaks & Seafood.
 
Overall rating 
3 / 5
(Good) 3 / 5
Consistent?
OpenTable Diner Since
Dined on 2/21/2015
 2006
Dined on 2/21/2015
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"The ahi poke seems to vary every time we get it. Sometimes it is drowning in sauce and the next time it isn't. When the sauce is lacking it tends to be on the dry side."
Dined on 2/21/2015
 2006
0points
0of 0voted this as helpful.
 
The Ayres family has been serving up fantastic Steaks, Chops, Ahi Sandwiches, Signature Salads and House-made Desserts for decades. Each location bears a lively atmosphere where friends and neighbors can be seen table-hopping while business associates hammer out important deals.<br><br>In Brea, we have an exquisite private dining room and a fabulous covered patio that can host private groups of up to 150 guests.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Calamari
OpenTable Diner Since
Dined on 2/16/2015
 2006
Dined on 2/16/2015
 2006
Food 
2 / 5
(Fair) 2 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Quiet
Quiet
"They changed the calamari appetizer then changed it back to the way it was. Good decision."
Dined on 2/16/2015
 2006
0points
0of 0voted this as helpful.
 
FIG & OLIVE Newport Beach is located along the Coast of Orange County in one of the premier shopping destinations,”Fashion Island”. Guests will be transported into a 12,000 square foot French Riviera Oasis, accommodating up to 330 guests. This location is surrounded by olive trees, gardens and offers a variety of seating options; both indoor and outdoor. The welcoming open design offers guests to take full advantage of the California Riviera weather. The various dining spaces at FIG & OLIVE Newport Beach create a range of personalized experiences for its diners, from casual get-togethers to intimate private dinners.
 
Overall rating 
3 / 5
(Good) 3 / 5
Lunch
OpenTable Diner Since
Dined on 2/16/2015
 2006
Dined on 2/16/2015
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Beautiful space. The food for the most part was good. The burger was a better option than the chicken pannai sandwich which lacked in flavor. It was a rip off to have to pay extra for fries and the olive oil fries are not worth the cost. The trio of crudos was good but we were told it was small and it was."
Dined on 2/16/2015
 2006
0points
0of 0voted this as helpful.
 
The Ayres family has been serving up fantastic Steaks, Chops, Ahi Sandwiches, Signature Salads and House-made Desserts for decades. Each location bears a lively atmosphere where friends and neighbors can be seen table-hopping while business associates hammer out important deals.<br><br>In Brea, we have an exquisite private dining room and a fabulous covered patio that can host private groups of up to 150 guests.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 2/17/2015
 2006
Dined on 2/17/2015
 2006
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Moderate
Moderate
Dined on 2/17/2015
 2006
0points
0of 0voted this as helpful.
 
JT Schmid’s was established in 1997 on a simple premise – to offer a splendid variety of the finest California cuisine and microbrews under one roof. We also wanted to create an atmosphere that was warm & inviting, thus our dedication to craftsmanship is reflected in our comfortable yet lively surroundings. And, because we take pride in our brewing process and delicious food, we have displayed our brewery and kitchen so that you might enjoy watching our Chef and Brew master as they carefully work their magic. It is our sincere hope that our commitment to quality will make us your favorite brewery and premier eatery in Orange County. California Cuisine best describes our diverse menu. We offer cuisine from all corners of the world. The centerpiece of our kitchen is a wood-burning brick oven which generates gourmet pizza and other of the Chef’s creations. Other specialties include Seared Ahi, Sweet Potato Fries, Jambalaya, and Steaks & Seafood.
 
Overall rating 
3 / 5
(Good) 3 / 5
OpenTable Diner Since
Dined on 2/14/2015
 2006
Dined on 2/14/2015
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
Dined on 2/14/2015
 2006
Special Features: kid-friendly
0points
0of 0voted this as helpful.
 
Barrel and Ashes is a collaboration between restaurateur Bill Chait, Chef Timothy Hollingsworth, Chef Rory Hermann and mixologist Julian Cox riffing on the classical pairing of bourbon and barbecue. Barrel and Ashes features picnic style seating on the front patio, and communal and traditional seating inside.<br /><br />Guests can enjoy chef driven traditional American BBQ at Barrel & Ashes seven days a week. The menu focuses on family style service with daily specials from both executive chefs Timothy Hollingsworth and Rory Hermann, and Chef de Cuisine, Michael Kahikina. The restaurant’s bar program is designed and directed by Julian Cox and includes a tap driven program with specialty cocktails, cold brew, teas and an eclectic list of local beers, all on tap. The restaurant occupies the former Spark Woodfire Grill space and has been stripped back to its original 1940’s structure and creatively designed to bring family style southern hospitality to Studio City.
 
Overall rating 
3 / 5
(Good) 3 / 5
Sunday Brunch
OpenTable Diner Since
Dined on 2/08/2015
 2006
Dined on 2/08/2015
 2006
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"We really wanted to like this place but never would have expected to find that a BBQ restaurant doesn't have that much BBQ on the brunch menu. No pulled pork or chicken. We were told that we could get slices of the pork that would be made into pulled pork later that day. That was actually good. The chicken sandwich was good but not the best I ever had. The sides are lacking too. No hush puppies on the brunch menu or standard items like beans or coleslaw. We asked to look at the dinner menu and that had most of the items that we wanted. We'll give the place another try for dinner but will pass on another brunch."
Dined on 2/08/2015
 2006
0points
0of 0voted this as helpful.