Haus Bistro can make you feel transported | Business


What started as an Austrian/German restaurant serving dishes such as Rouladen and sauerbraten has grown under the sure hand of chef/owner Henry Haverland and his wife, Margie, to include flatbreads, burgers, a few specialty Italian and Cajun and a range of appetizers. The cuisine can be described as eclectic international cuisine. A sausage platter will soon be added to the menu with assorted rotating sausages, including brätwurst. From the appetizer section, two items immediately struck our fancy. The “Nawlins” chop is a trio of flame-grilled lamb chops (lollipop format) served with a duo of sauces: remoulade and ranch. The lamb was succulent, but the remoulade was a little too bland for my taste, needing more Tabasco, cayenne, Worcestershire and lemon juice to provide the jolt of acidic spiciness to counterbalance the richness of the flavor. ‘Lamb. (Also, it’s a little pricey at $20 for three small chops.) The second course was steamed mussels with chorizo ​​which was reminiscent of the same dish I had in Portugal. A dozen impeccably fresh and sweet little black mussels were bathed in a broth of white wine drizzled with oregano, red pepper flakes and diced chorizo. Use the garlic bread that comes with it to soak up the liquid actives. In the flatbread section, go for the tri-tip version. Smoked meat is tossed with fennel, roasted peppers, sautéed onions, pesto, parmesan and mascarpone cheeses topped with arugula with horseradish aioli. The overall flavor profile was quite delicious. However, the thin layer of pesto on the flatbread was hard to discern. I would suggest brushing a thicker layer of horseradish aioli directly on the flatbread and drizzling the pesto over the arugula to let its bold flavors shine through. The Cali Newburg starter was a triumph, similar to an Italian cioppino with a little extra weight provided by diced potatoes and artichoke hearts. Seafood was plentiful and included grilled salmon, mussels, clams, somewhat chewy scallops and prawns offering a nice snap when biting into them. Bacon bits and sun-dried tomatoes provided a contrasting texture, and the creamy broth of chardonnay and smoked tomatoes tied it all together. If a straw had been available, I would have sucked every last drop! Of course, we had to try at least one Germanic dish, in this case the Jaeger Schnitzel, a huge pan-fried tender pork tenderloin topped with a very creamy mushroom and onion sauce. It could easily feed two people. When it comes to your choice of sides, definitely go for the sweet red cabbage and spaetzle and you’ll feel like you’ve been transported to Vienna or Munich. It’s a hearty item to stick to your ribs just waiting to be washed down with one of their rotating craft beers on tap. Don’t skip dessert. The apple strudel is homemade. The accompanying apples and cranberries are braised in butter and wrapped in delicious phyllo dough, baked and then topped with a scoop of vanilla ice cream. Alternatively, if you want to finish with something reminiscent of New Orleans, go for the Banana Nut Bread Foster, an amalgamation of spiced rum, heavy cream, spicy sweet pecans, and ice cream. The flavors will take you back to Brennan’s in New Orleans. As Marcel Proust pointed out, “physical memory (like a flavor or an aroma) is much more powerful than intellectual memory” and more delicious to boot. The Haus Bistro Where: 534 Myrtlewood Drive, Calimesa. Opening hours: 11:30 a.m. to 9 p.m. Friday and Saturday, 11:30 a.m. to 8 p.m. Sunday, Wednesday and Thursday. For more information, visit thehausbistro.com or call 1-909-446-0557.


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