Over the holidays, I was fortunate enough to eat some amazing food. But I have to say (no offense to friends and relatives), my favorite meal was the one I shared with my close family at The Hobbit Restaurant in Orange, California.
The Hobbit, established in 1972, offers a seven-course prix-fixe meal. With only thirteen tables, the number of guests ranges from 44 to 50, creating an intimate dining experience. We arrived an hour early for dinner so that I could have a look around, while the other members of my party could enjoy the upstairs lounge and bar. As soon as we entered the house (because it is a converted 1930s farmhouse), I spotted a plaque on the wall that made me feel right at home.
The inscription read:
“And what is a hobbit? Hobbits are little people, smaller than dwarves. They love peace and quiet and good tilled earth. They dislike machines, but are handy with tools. The have sharp ears and eyes. They wear bright colors, but seldom wear shoes. They like to laugh and eat (six meals a day) and drink. They like parties, and the giving and receiving of presents. They inhabit a land called ‘The Shire,’ a place between the ‘River Brandywine’ and the ‘Far Downs.’ To the hobbits and J.R.R. Tolkien this restaurant is gratefully dedicated. Est. Nov. 1972”
I discovered a couple of other Tolkien-related pieces on the upper level. One was a map that highlighted the journey of Bilbo and the dwarves, and the other was a picture of the Fellowship from The Lord of the Rings. After a while, the other guests started to arrive, and it was not long before we were invited to the wine cellar for champagne and hors d’oeuvres.
Owners, Michael and Debra Philippi in The Hobbit’s wine cellar.
My brother said that he never knew he liked caviar until that night, though we all agreed that our favorite appetizer was the French sandwich. We took a moment to peruse their vast wine collection, but soon realized that we knew nothing about wine, and decided to trust the Sommelier’s Pairings for the meal. This freed us up to have more of that scrumptious pastry.
After all of the guests had the opportunity to discuss their wine choices with the staff, we were tempted back to the main level with the announcement of the next course. We began with fresh salmon served on chive pesto potato with sauce bouillabaisse. This was accompanied with a 2009 Chappellet Chardonnay from Napa Valley, California on the recommendation from the sommelier. As I mentioned, I know nothing about wine; this would not be the last time that I wished I could always have a sommelier with me to pair the perfect wine with phenomenal food.
The next course was grilled quail served with pan roasted farro, pancetta, and brussel sprouts. This was paired with a 2009 Bouchard Père & Fils Reserve Bourgogne from Burgundy, France. This was my first taste of quail, and I really enjoyed it. This course, like the previous, was small and light, but full of flavor. And my parents, who reputedly abhor brussel sprouts, finished every bite on their plates!
We kept our wine, but moved on to a salad course of roasted Gala apples, Port dried cherries, candied nuts, and crumbled gorgonzola cheese on Lolla Rosa with Sherry vinaigrette. This was, of course, delicious and a perfect way to end the first part of the evening.
When our plates were cleared, we were encouraged to visit the kitchen or return to the lounge with our drinks. I was able to speak with the chef and owner, Michael Philippi, about the food and the restaurant. He was raised in a family of chefs and specialized in French, German, and Swiss cuisine; he calls The Hobbit’s fare “contemporary continental cuisine.” I asked him why the restaurant was named The Hobbit, and he replied, “Hobbits like drinking, partying, drinking some more […] Anyone who would enjoy a four hour meal would have to be a hobbit.”
I also had a chance to speak with Matthew, who was one of the servers. He was very knowledgeable about all things Middle-earth, and boasted that he had recently purchased the Special Edition of The Hobbit. He loves his job at The Hobbit restaurant, though he got in trouble for sometimes answering the phone in the character of Peregrin Took!
We returned to the table for the entrée that we had been smelling all evening—the Beef Wellington. Everything about it was superb, but for those who would rather, they offered an alternate entrée. That night it was Wild New Zealand Grouper served on garlic ginger rice with an orange soy gastrique. I was lucky enough to sample this entrée as well, and I’m glad I did; both were tender and savory. The wine paired with the Beef Wellington was a 2003 Corison Cabernet Sauvignon from Napa Valley, California. Again, I thought I would like to always have a sommelier to pick out my wines!
The Hobbit’s bread plates are for sale for $28…and yes, I bought one as a souvenir.
The dessert course was a chocolate lava cake with Grand Marnier mascarpone and fresh raspberries. Matthew delivered it to our table, announcing it as the “Mordor Lava Cake.” As genteelly as possible, we all cleaned our plates! The last wine pairing was a 2011 Graham’s Late Bottled Vintage Porto that was quite sweet, but again, delightful.
We stayed at our table for some time, as did other guests, just enjoying each other’s company and relaxing after a delicious and filling meal. And I could not help thinking that this is how many nights in The Shire would have been spent.
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