This new menu is the perfect comingling of both Chef Allan Aguinaga and Chef Rainer Schwarz
Hendrix in Laguna Niguel is known for their incredible carnivore platters but this season they will be introducing a brand new lighter menu that is focused on farm fresh ingredients. With the addition of Chef Allan Aguinaga, previously at Farmhouse, we weren’t at all surprised by the new changes. This new menu is the perfect comingling of both Chef Allan Aguinaga’s reputation for fresh ingredients and Chef Rainer Schwarz unique Austrian roots. Let’s dive into some highlights from their new menu.
The spicy paprika tortilla strips were unexpected, but a welcome addition.
First, there are plenty of new starters to choose from. A favorite was the Spanish Octopus Ceviche with garbanzo beans, fennel, and peppers, sprinkled with a lime vinaigrette. What especially stood out about this dish was the addition of spicy paprika tortilla strips. They were completely unexpected, but a welcome addition. In fact, throughout the evening I noticed several unexpected flavor combinations that I’ve never seen used, but they all worked perfectly.
Next, if you love a fresh citrus Hamachi Crudo, and who doesn’t, then you’re in luck. The Himachi Crudo at Hendrix in Laguna Niguel was fantastic and refreshing. It arrived with fuji apples, avocado, and blood oranges on a bed of tangerine and yuzu dressing.
I would have never thought to add mint yogurt to brussell sprouts.
The Fried Brussels Sprouts with marcona almonds, dried cranberries, and mint yogurt were another unexpected star of the evening. I would have never thought to add yogurt to brussell sprouts but now I can’t imagine eating them without it. The yogurt imbued a very cool and invigorating quality which added a fresh new take on this popular dish.
If you’re craving something a little more naughty, the Fried Calamari was a hit at our table. In fact, we ended up ordering an additional serving. What especially stood out was the cucumber salad and a lemon aioli sauce. When eaten together in one bite it made for the perfect combination of flavors.
The new Potato and Ricotta ravioli were a great representation of Chef Rainer’s Austrian roots.
For entrees, the chefs added new items like the Kale Pesto Spaghetti Carbonara with broccolini, asparagus, and Parmigiano Reggiano. This was a lovely light reinterpretation of traditional carbonara that worked quite well. Another unique new pasta dish on the menu was the Potato and Ricotta Cheese Ravioli “Kärntner Kasnudeln” with fresh chervil and brown butter. These ravioli were a great representation of Chef Rainer’s Austrian roots. They were like a cross between a pierogi and a dumpling.
The potatoes are cooked in the rotisserie right underneath the drippings!
Finally, as if I could possibly eat any more, we feasted on Hendrix’s Rotisserie Meat Platter with bone-in pork loin, lemon garlic chicken, and colorado leg of lamb. The lamb and pork were incredibly tender and juicy. Another great feature is that the potatoes are actually cooked in the rotisserie with the meat and placed right underneath the drippings!
Hendrix in Laguna Niguel is located at 32431 Golden Lantern, Laguna Niguel, CA 92677 and also offers a great happy hour and weekend brunch!
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Sondra Barker
