Fare for Foodies at John Martin's American Bistro

Within the 1984 book, "The Foodie Handbook", authors Paul Levy and Ann Barr remark that our relationship with food has become at least as complex as the other major relationships in our lives, marked by a web host of emotions as well as hidden meanings. The authors point out that we have forfeit "the simple love of food, that simple rush associated with joy when you taste something truly delicious." In defining the term "foodie" they go on to challenge us, "The first step in order to becoming a real foodie would be to learn to love meals again. Do you have it in your soul?"

At John Martin's American Bistro, the simple love of food is evident in every dish that's prepared. True "foodies" can be assured that the purest flavors of the hand-selected and freshest local foods will be the superstars of every dish. The Bistros, with locations in El Segundo and Roseville, tend to be committed to their viewpoint of "Eat organic. Believe in sustainable. Buy nearby. Love fresh." The food is simply ready because each of the ingredients used is so exceptional, and heavy-handed cooking methods would spoil the integrity of those ingredients.

Take fresh fairly sweet potatoes, roasted after which grilled with a little maple-bourbon glaze to enhance their natural sweet taste. Paul Martin's Roseville chef, Josh Korn, says, The taste is amazing.Inch The sweet potatoes comfortable up to marinated skirt steak and fresh arugula, and Korn continues, The potatoes, having a bit of your meat and some peppery arugula - the mixture of those three flavors and textures together is what makes it amazing."

Knowing how to enhance the flavors associated with foods is a niche at Paul Martin's United states Bistros, and ensuring that the ingredients are the best available is what makes these restaurants stick out. The restaurants buy from nearby farmers who strive to maintain the ethics of their produce - growing more for quality than amount. Fresh produce is delivered and prepared in house every single day, truly exemplifying the farm to table concept. Menus change with the seasons, emphasizing the freshest and most readily available produce.

Foodies looking for the freshest fish and perfect meats are also fortunate at Paul Martin's United states Bistros. There are generally three to four seafood selections on the menu, based on what is in season, whether it is Steelhead Salmon from the Columbia Water in Washington state; fresh, wild Mexican prawns, Alaskan halibut or grilled Mahi-Mahi. What foodie would not love Cedar Plank Salmon roasted with experienced olive oil, Heirloom Organic's bloomsdale green spinach, and roasted red-colored potatoes? Beef is supplied through Meyer Natural Angus, raised in humane conditions with no hormones or even antibiotics. Lamb from Exceptional Farms in California is also raised normally.

If learning to love food again is the first step to becoming a foodie, it's time to simplify as well as regain the ability to recognize the true flavors of fresh, natural foods. Foods that are grown, raised and prepared with integrity are key to rediscovering what makes each ingredient special in its own right. That is what accurate foodies long to celebrate with each chew.

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"Eat organic. Believe in environmentally friendly. Buy local. Love fresh" is the mantra associated with top California restaurant, Paul Martin's American Dining area. As much as possible, that's what John Martin's aims to deliver, and also at accessible prices, with plates priced mostly between $10 and $22. At one's heart of all great food is fresh, local, peak of the season elements. Paul Martin's aims to take diners back to the farm with meat raised in a humane as well as wholesome way, locally sourced organic create, the best of both wild and farmed fish, artisan cheeses as well as cured meats from small local purveyors. The actual rich and diverse menu also encourages sampling and sharing, with an assortment of small plates, a seafood platter with the finest oysters, shrimp and crab; and over 50 wines offered by the actual glass. This El Segundo/Roseville restaurant's focus on local, sustainable and organic extends to the actual bar, which features seasonal fruit-infused vodkas made in home, an interesting array of local craft beers and a wine list that offers more than 80 containers of mostly California wines. From the kitchen towards the dining room, Paul Martin's emphasizes the little things that arranged a gold standard with regard to hospitality and Sacramento/Los Angeles fine dining.

Let Paul Martin's American Bistro cater your next event or special occasion. From traditional elegance to traditional sophistication, we'll customize a menu to suit your tastes and occasion.