Includes the menu, user reviews, photos, and 14 dishes from Javier's Cantina & Grill. The modern flat appearance, with a small shadow gap from the tongue and groove profile, was also a notable factor when compared to the more traditional feather edge cladding profiles on the market.” The completed project was a dynamic new build, which is not only aesthetically pleasing, but requires little on going maintenance, and can be enjoyed by the homeowners well into their retirement. Read reviews from Javier's Cantina & Grill at 7832 E Pacific Coast Hwy in Newport Beach 92657 from trusted Newport Beach restaurant reviewers. “Although the client liked the idea of natural timber, the Cedral Click solution proved to be the ideal alternative due to weathering and annual maintenance being kept to a minimum. Migliori ristoranti aperti fino a tardi a Newport Beach, California: trova le recensioni dei viaggiatori di Tripadvisor sui migliori ristoranti aperti fino a tardi a Newport Beach e fai ricerche. Crucially it also offered the low maintenance solution we were seeking. The Cedral Click product gave a lighter shade and another texture to the finish, complementing the overall design. Michael McGurk, who led the team at BlackDog Architecture, commented: “The on going maintenance requirements were a priority for the design and this underpinned our decision to specify the Cedral Click solution. The homeowners wanted the architects to create a low maintenance property whilst still being aesthetically striking against the scenic surroundings. Located on the picturesque banks of the River Tay, BlackDog Architecture was comissioned by a retired couple to create a beautiful yet modern family home. They’re like family to me.An example of how Cedral Click has provided self builders with the materials to create a unique and contemporary property is a new build project in Newport-on-Tay. But the success that I have had here is due a lot to the people who work with me. We use the best steaks and only buy the best cuts. What’s your secret of success?Įverything we use here, from meat to fish to seafood, is what a five-star restaurant would use. So you operate three restaurants now - one in Mexico and two in California.
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When I was growing up, the first thing I wanted to learn was how to make flour tortillas. What was the first thing you learned to make? Sometimes when I came home from school, I used to go into the kitchen and cook something for myself. And when I grew up watching my mom cook, a lot of times I used to go and do my own food because my mom was too busy. So I was cooking when I was 13 years old. When I was 13 years old, I used to work in line at El Cochito. I think the cuisine in Mexico is more extended than any other cuisine in the world. There are a lot of great dishes in Mexico. They know more about the culture of Mexico and the architecture of Mexico.Īre there any great Mexican dishes a lot of Americans don’t know? They know a lot more about the food and a lot more about tequilas. Can you tell me a little more about that?Ī lot of people in the U.S., especially around this area in Orange County and Los Angeles County, I think they’re getting more and more sophisticated with their Mexican food. The last time I ate at Javier’s, you told me Mexican food is more sophisticated than most people think. I have done every position in the restaurant business all the way from dishwasher, bartender and waiter to host. What’s the most enjoyable part of running a restaurant? When I was 17, I worked in Los Angeles with my brother at a furniture store. My friend told me that they needed a dishwasher, so it was in the summer and I decided to come with my friend to work as a dishwasher at Tortilla Flats. When I first came to Laguna Beach to work in a restaurant, it was because I needed some money. What was the first restaurant where you worked in America? The guy who was the owner was my neighbor, and he put me in charge of some of the ordering and being a cashier. When I was 13, I started working at a restaurant in Tijuana. How did you get into the restaurant industry? Sosa met recently with the Daily Pilot to talk about life in and around the kitchen. The Javier’s in Laguna Beach closed this year. Owner Javier Sosa, who grew up in Tijuana, started his first restaurant in Laguna Beach in 1995 and later expanded to Irvine and Cabo, Mexico. Newport Beach’s restaurant community, one of the richest in Orange County, got richer in February when Javier’s Cantina and Grill opened in the Crystal Cove Promenade.