Dog Restaurant & Bar is redesigning its plates and glasses to
welcome in the spring season.
Gabriel Caliendo has been using flowers to accentuate several dishes
and specialty drinks on the restaurant’s spring menu. Caliendo is
also vice president of the Orange County-based casual dining
restaurant, which has 26 locations out west (13 of them in Southern
both the spring and fall, Caliendo makes some major menu changes. In
the summer, he offers a three-month promotion as well as offers
limited-time food and drink items.
to Caliendo, the dishes are Americana-rooted, which is what Lazy Dog
is completely about. While Lazy Dog was founded in Huntington Beach,
it had a Rocky Mountain theme with its rustic design and creative
influences on the comfort foods using seasonal ingredients he has
said he’s all about improving “grandma’s favorites.”
spring menu will include his version of pork ‘n beans using pork
belly slow-brained in bone broth, which will be topped with a green
onion crumble and pickled mustard seeds. It also includes a pork
belly BLT and heirloom bean salad.
is partnering with six restaurants to revamp menus because of the
passion they share. He said their names will be called out on the
menu – something that’s been done every so often but never on the
entire menu. He said the idea is to highlight the Americana products.
Idaho Heirloom Beans is one of those partners, which has dozens of
legumes that it sources from small-scale farms along the Snake River
said there are about 50 beans, which look similar to Jelly Beans but
with different textures and colors. He said four of those beans were
chosen because of how gorgeous they were, but that was itю
Dog is also partnering with Local Hive Honey, revamping its spring
dessert menu. The company, which is based in Colorado, works with
various U.S. beekeepers to supply honey to the restaurant from
has a test kitchen that’s lined with honey bottles and finds that
the Southern California honey has a color different from the Northern
to Caliendo, the test kitchen is his playground where he can come up
with all kinds of creations. He said once a menu has been chosen,
regional directors and chefs will visit and be taught how to recreate
the dishes on the menu.
is working on other menu changes such as using maple in beer. For
example, he bought maple bars from a donut shop that he put into a
beer when he boiled it. When it was done fermenting, he added maple
syrup to it. He thinks he’ll use maple syrup rather than honey
during the fall season.
are some of the new Lazy Dog spring dishes?
Sweet Peach Tea – This uses Stillhouse Original Whiskey
Goddess Salad – Includes a house-made dressing that is topped with
a goat-cheese-stuffed squash blossom
Belly Belt – This is served on whole grain wheat bread with mayo
and candied bacon
& Cucumber Tonic – This is made with Rain Cucumber Vodka,
turmeric and fresh carrot juice
Cheese and Pepper Jelly – This is an appetizer that’s made with