CALIFORNIA
Dizz's As Is This is the "in" restaurant in Laguna Beach, where all the locals make it a habit (they pronounce the name of the restaurant with two syllables: Diz-iz's), plus celebrities...and weekends it is always packed. During the summer, you better know someone to get a table. Or be ready to stand at the bar for over an hour or more to get a table. I don't think they take reservations, but you can try. But you can get lucky by going early, or late. Parking is horrible. You will be lucky to get a spot on the highway, let alone a side street. The restaurant is the combination of two houses on the corner lot and hasn't changed since the father started it many years ago, in the forties. The menu hasn't changed much either, and the desert is still the best you have ever had ( you will find out when you go here.) The menu is old fare, old style, with courses explained in plastic individual folders passed to all when you arrive. The table cloth is plastic with movie star pictures below (most have come to the restaurant.) You choose the main course and it is like “price fix” menu with first house-made pate and a glass of vermouth. Once seated, the service is excellent, run by the son, who when you get to know him will tell you the kitchen crew hasn't changed in years (they have a generous IPO and salary), and when the last chef retired, they bought him a house. (my in-law is a Laguna Beach real estate agent and we never have a reservation, but get seated every time we arrive with her and her husband.) The food is fantastic. Real down home, old style that you never tire. While there are some top and expensive restaurants in this beach town, "Diz's As is" certainly is my favorite. ----------------------------------------------- Bob Teichman/Theresa Kabot at “Dizz's As Is” Dizz Licious Bob Teichman, CLP, and Theresa Kabot, CLP, had dinner at "Dizz As Is," Laguna Beach, California, while attending the United Association of Equipment Leasing Conference in Dana Point. Here is an e-mail with the subject line "Dizz Licious" to Kit about their experience: the dinner: Mr. Teichman and myself had a lovely dinner together. It started with complimentary chilled vermouth to cleanse the pallet and crostini brushed with olive oil (and perhaps even a hint of white truffle oil) lightly toasted served with house pate. Delicious! We enjoyed a glass of Pieper Heidsiek champagne, (there were three choices of champagne by the glass), while we perused the menus. Bob chose the lamb and I the duck. Incredible! perfectly done, some of the best! The broccoli on the side appeared to have been steamed and then fried with a super light tempura batter. It was amazing, as it did not taste the least bit fried; I don't know how they did it. Complimented the duck beautifully. Not to mention every meal starts with your choice of soup(s) or salad(s). All of the vegetables tasted as though they had just been picked from the backyard, very real, concentrated flavors. Wine list - competent but not lengthy. Bob and I became bogged down on deciding between a burgundy or pinot. The waiter suggested a Napa pinot noir, which we truly enjoyed. Bob told me all about his business ventures in Russia and I told him all about my lama ranch in Colorado. We had a ball! Even at the end when I found myself wearing my cappuccino on my white linen pants. Not to fear! A quick trip to the ladies room and I was back in white slacks. I think Bob was impressed by my speedy laundry skills. (..... have to say,so was I!.... phew!) We closed it down, and the staff was wonderful throughout. A speedy cab ride home and we were back at the hotel having a night cap with our leasing buddies, like Jimmy Merrilees. Should you or Sue speak with your contact at Dizz's please be sure to send our gratitude and compliments. This morning I mailed a postcard to the restaurant doing the same. Kit, the only thing missing was you. Thank You for going to the effort of putting this together, and thank you for your super recommendation. your leasing buddy, Tree (They have a signature wonderful dessert, a fruit bomb of strawberries, cherries, mangoes, blueberries, raspberries, blackberries, in freshly made whipped cream that holds it all together as if you are eating ice cream, but it is floating in the whipped cream. It is part of the Price Fixe dinner. She did not mentioned it, so I was curious, as if she may not have liked it.) Oh, and as for dessert, there was simply no room left.
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