The dish is more breakfast nachos than true chilaquiles, but that’s fine: Plumeria Cafe, like all the others in the Stacks family of restaurants, is the brainchild of an Indonesian restaurateur named Nixon Tanuwidjaja. The only difference is that it utilizes tortilla chips and includes a ton of moist and wispy Kalua pork that might as well be carnitas. The “Island Chilaquiles,” which is unique to Plumeria’s menu, is essentially the same dish as the huevos rancheros down to the rice and beans and soy sauce packet. But Plumeria, to its credit, has included a packet of soy sauce to apply to the rice-a welcome addition none of the other Stacks knew it needed. The huevos rancheros here is also just as the other Stacks do it: The fried egg rests on a pre-fried tostada disk, the ranchero sauce doused over the top is as mild as gazpacho and the refried beans comes on the side along with a scoop of Japanese sticky rice. Opt for the Portuguese sausage omelet at Plumeria and it’s topped with a fanned-out avocado and a spoonful of tomatillo salsa. An omelet comes out uniformly yellow if slightly overcooked, the half-moon engorged with cheese and the protein of your choice. The home fries look and taste exactly as they do at the other branches, cut into quarter wedges with one side so well browned and crisp it borders on burnt but stops just in time. Plumeria’s kitchen crew, however, seems to be in lock step with the rest of the chain. And though the service staff operates on a numbered placard system to bring out orders, different people usually come up to you asking whether they’ve delivered everything you’ve ordered. The service at Plumeria Cafe is still trying to find its footing. Instead it doles it out in small thimbles, of which eaters will need at least two for every flapjack. Right now Plumeria doesn’t yet offer this addictive tropical ambrosia in squirt bottles like the other Stacks do. Pour it in copious amounts, drenching everything in sight: the French toast, the crepes, but especially the pancakes. This syrup, which isn’t as cloying as maple but is also creamy to boot, is a distillation of not just coconut flavor but the spirit of the Aloha State. You definitely want the pancakes as your second side, if only as a delivery device for the whipped butter and the coconut syrup, arguably the Stack chain’s most inspired invention. But unlike at Stacks, Plumeria Cafe doesn’t just offer one side item with the meal it offers two. And if you order an egg combo, you’re going to want a scoop of sticky rice as a side, especially if you opt for the salty corned beef hash as meat. And, just like at all other Stacks locations, the Benedicts here start with poached eggs sculpted into a too-perfect dome and come in options that include shredded Kalua pork as well as Canadian bacon.įor lunch, there’s a loco moco with a patty thick enough to be called a Hamburg steak. You can order the Captain Mac Nut French toast here, four egg-soaked King’s Hawaiian bread triangles wearing a crusty armor of crushed macadamia nuts and Cap’n Crunch cereal-a wondrous explosion of texture and custard sweetness that’s the mini-chain’s most coveted breakfast item. And almost all of the greatest hits are on the menu. Of the four, the queue there is the most manageable because it’s the newest. It’s the same at Plumeria Cafe By Stacks in Laguna Niguel, which, for all intents and purposes, is also a Stacks. at any Stacks location on a weekend and a line already snakes all the way to the cashier. The rabid success of the original has since bred one in Mission Viejo and another in Irvine. Stacks Pancake House, the slowly growing local chain that started in Dana Point, has cornered the market on Hawaiian-style breakfasts-morning meals that still see pancakes and eggs, but will also inevitably involve Spam and Portuguese sausage.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |