Food Drink Report

Taco Asylum undergoes an imaginative takeover for a day

With chef Ryan Carson

If you’ve never eaten at a restaurant with no actual location (pop-up!), here’s you’re chance. For the first time in Orange County, chef Ryan Carson will be hosting his touring restaurant, ‘Pri-vē, at Taco Asylum. Taco Asylum is a gourmet taco restaurant at The CAMP in Costa Mesa that pulls from a wide array of global cuisines, showcasing ingredients ranging from Mediterranean-style grilled octopus to East Indian-style curried paneer.

‘Pri-vē is an 11-course taste extravaganza which will start at $99 per guest – This extremely limited release will feature nightly tastings at 7 PM on Sunday, February 12 to Tuesday February 14. The menu will focus on “post modern American” dishes with global influences. Chef Carson intends to transport guests back to their childhood by using playful inspirations paired with classic, sophisticated disciplines. The menu will include creations such as champagne and caviar, hiramasa, octopus mosaic, foie gras, otter pop, and buzz button. A selection of wines will be available for course pairings, along with taco asylum’s choice of craft beers, at an additional cost.

Reservations can be made by calling 909-576-9210 or emailing ryanjcarson1@yahoo.com. Guests must include name, party size, and reservation date. All reservations will be confirmed in advance of the desired date. 2937 S. Bristol St. B102, Costa Mesa, CA 92626. 714-922-6010.

Full menu:

champagne & caviar, white chocolate-strawberry fizzy
hiramasa, sweet & sour tangerine, frozen beet, persian cucumber, jalapeno
have a heart, veal, palm, artichoke, romaine, greek salad flavors
octopus mosaic, kimchi consomme, salt & pepper pork, pickled apple, perilla
all things oyster, chicken, plant, mushroom, leaf, mignonette, liquor, pearl, sea vapor
foie gras, sushi rice, avocado, charred honey, roasted eel, nori, sesame tuile
otter pop, intermezzo
trout amandine, almond brittle, haricot vert, sour orange marmalade, lamb belly bacon
filet mignon, celeriac creamed spinach, black garlic, bone marrow, truffled ‘tater tots’
chocolate, banana milkshake, chewy peanut butter ice cream, pretzel crisp, micro celery
buzz button, suspended in rosey water

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