By Steve Zepezauer
Five Crowns, a Corona del Mar landmark and dining destination for 50 years, has given its faithful one more reason to visit this season. The restaurant’s winter menu dials up comfort food items with an expected Five Crowns flair.
From butternut squash soup with maple-glazed pancetta to fall vegetable lasagna made with homemade pasta, braised kale, mushrooms and arugula, Executive Chef Steve Kling delivers layers of flavors in this expanded menu.
One standout new dish includes something special for true beef aficionados. The deckle steak, also known as the cap of rib-eye, calotte steak in France and “butcher’s butter” by others, is served with sweet potato coins, haricots verts and herb butter. This delicacy alone is worth the trip.
The seasonal menu is yet another extension of all of Five Crowns offerings, which includes a greatly expanded menu celebrating their 50th year in business. (lawrysonline.com)