Lunch Review
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Taleo Grill
By Susan BelknappPublished: May 08, 2008
Location: 3309 Michelson Drive, Irvine
Information: 949.553.9002; taleomexicangrill.com
Cost: $10-$25
Lunch hours: 11 a.m.-3 p.m.
Taléo Grill is billed as “upscale, authentic Mexican cuisine,” and I couldn’t agree more. First, there’s the beautiful, airy atmosphere featuring original artwork. Plants ensconce the sunny patio. The service is prompt, and the wait staff is polite. And after hearing the specials, you’ll know for certain this is a place that dishes up Mexican food with a gourmet flair. No wonder the place was full during my visit.
Everything at Taléo is made from scratch – even the chips and guacamole are made-to-order. The menu encompasses a cross-section of regions, with traditional dishes such as chiles rellenos and house-made tamales, to Americanized sandwiches or tortas, to exotic dishes such as Camarones al Mojo de Ajo or the daily special on my visit, seared scallops.
My friend and I started with the Tuna Tostar – sushi-grade tuna drizzled with cilantro wasabi soy on fresh ciabatta toast. And the avocado base made for a perfect complement to the blend of flavors and textures from the ahi and bruschetta.
We shared a carnitas torta – tender carnitas on a warm talera roll, with lettuce, tomato, guacamole, salsa and chipotle mayonnaise; and the shrimp fajitas, which were spicy, colorful and perfectly prepared.
The flan was a work of art, with a consistency evocative of crème brulée. I didn’t think I could eat a bite – then I didn’t think I could stop.
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Location: 3309 Michelson Drive, Irvine Information: 949.553.9002; taleomexicangrill.com Cost: $10-$25 Lunch hours: 11 a.m.-3 p.m. Taléo Grill is billed as “upscale, authentic Mexican cuisine,” and I couldn’t agree more. First, there’s the beautiful, airy atmosphere featuring original artwork. Plants ensconce the sunny patio. The service is prompt, and the wait staff is polite. And after hearing the specials, you’ll know for certain this is a place that dishes up Mexican food with a gourmet flair. No wonder the place was full during my visit. Everything at Taléo is made from scratch – even the chips and guacamole are made-to-order. The menu encompasses a cross-section of regions, with traditional dishes such as chiles rellenos and house-made tamales, to Americanized sandwiches or tortas, to exotic dishes such as Camarones al Mojo de Ajo or the daily special on my visit, seared scallops. My friend and I started with the Tuna Tostar – sushi-grade tuna drizzled with cilantro wasabi soy on fresh ciabatta toast. And the avocado base made for a perfect complement to the blend of flavors and textures from the ahi and bruschetta. We shared a carnitas torta – tender carnitas on a warm talera roll, with lettuce, tomato, guacamole, salsa and chipotle mayonnaise; and the shrimp fajitas, which were spicy, colorful and perfectly prepared. The flan was a work of art, with a consistency evocative of crème brulée. I didn’t think I could eat a bite – then I didn’t think I could stop. |
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