Thursday was the official opening date of the new joint former On the Line subject Peter Petro would helm. With nary a gastropub or tavern in its name, I knew from the comfortably modern menu and extensive whiskey list that this was similarly conceptualized.
Situated down the street from John Wayne Airport, Bosscat is connected to Ten Asian Bistro via a small hallway. As I stated in a previous post, they are not lacking in square footage inside or out. Bathed in natural lighting, aquarium view of the kitchen and 18+ year premium whiskey tasting room– it is a space meant to be admired.
Petro's take on hearty pub fare is exactly the reason why I joined a gym. Take the Duroc pork belly poutine with cheddar cheese curds ($11). The fries win for crispiest wedges ever. He drops a duck fat fried egg on top to almost push the limit on my egg obsession. A simple burger ($10) isn't so basic, with snack-worthy housemade pickles lining the bottom bun. For desserts, there were only two. We made the obvious choice: red velvet churros ($7) served alongside a double-dipping cream cheese ganache. If I had to critique, more curds and extra cinnamon sugar on my red velvet would've been better. I mean, if you're gonna get liquored up, bring on the extra calories!
Seeking other items to try? Parmesan crusted, deep fried meatloaf squares plus a side of whiskey scorched okra and Chinese sausage are my mental notes for next time— with a specialty cocktail, naturally.
Bosscat Kitchen & Libations is located at 4747 MacArthur Blvd, Newport Beach, (949) 333-0917; www.bosscatkitchen.com.