Tabu Grill in Laguna Beach Part 3

The first time Joleen and I frequented Tabu Grill it was the top zagat restaurant in Orange County, it had only been open for less than a year, and it's young chef talked with us as we ate from the bar in the tiny room that made up the restaurant about the incredible vision he had. Insanely high quality meats with unheard of flavor combinations, all completely fresh and organic and local, and simple as could be. The meal was heavenly, the conversation splendid, and we found a new top 5 place.We went back in 2012 and were seated in the addition to the restaurant that had been built next door to accommodate its tremendous popularity. We received atrocious service, the food was good but not great, the zagat had dropped from 29 to 26 (still quite high), and worst of all, we had the loudest, drunkest, most perverse patrons next to us you could imagine.Naturally, we needed to try it again.Last night was our third stab at Tabu, and it was a lovely meal and a lovely experience. Our table was not ready when we arrived for our 8pm reservation, but we were seated in the lounge and greeted warmly. A very secluded, private, well-placed table opened in the back of that sabe front room and we were moved immediately. The front original room vs. the add-on room next door appears to be key.We started with the Tabu Poke, an ahi prepared with the standard wakabe, sesame oil, and pickled onion.

We moved on to their house-made gnocchi with Thai-basil pesto and hazelnut ... This could have been my meal and I was frankly irritated that Joleen also liked it because I was in no mood to share.

The dinner options are simple. Seasonally selected, last evening's options included a couple small plate selections and basically a fish, beef, chicken, and game choice. I went with the half rack of lamb prepared with a pepper medley, a mint salsa verde, atop a white bean purée. I am a lamb connoisseur and there was nothing about this entree that could be humanly bettered. Just fabulous mouth-watering flavors with God's personal choice of meat.

Joleen went with the mero sea bass in lemongrass broth with mushroom and arugula. The flavors were fantastic and the broth really had a soup feel to it, but the fish was over-cooked.

The grand finale to the evening was the lemon pound cake with strawberry mint sorbet and a white chocolate pistachio bark. Light. Small. Edible. Perfect.

So the third time was a charm for us at Tabu Grill, and there will be a fourth time. Make a reservation, and request the front room.