Plenty of people have found themselves visiting the Recess Room in order to get a midday meal in, only to find that it was open solely for dinner service. You’re not alone if you’ve had this experience. Since early November though, operating hours have been different at the Fountain Valley outlet, and you can now get service any time between 11 a.m. and 2 p.m., from Tuesday through Friday. Chef Nikko Marquez with crew are prepared to serve you in terms of modern Asian fare, and let you avail quick-service because they know most people are short on time. The average diner only takes a look at the chalkboard when they arrive, request the items that catch their fancy, and then claim a table inside or outside. There’s a lot of variety here, ranging from Korean barbecue tofu alongside a kimchi bowl for $9, to a sizzling meat fest for $16. This place is for everyone that loves eating Asian, especially if they’re not watchful of calories.
If you want to replace a day-drinking habit, or don’t have one at all, ask for the agua fresca, which is unique each day. The mix of fresh pineapple, strawberries, and rose water is capable of complementing all of the flavors you can stumble upon on the lunch menu. They have crispy shallots and pickled cucumbers which go well with the Thai barbecue pork, keeping the latter from being monotonous in terms of flavor. The heavy portion of farmer’s market salad can go with anything that’s in season, such as golden beets, watermelon radish, and Asian pear. You could also go with a side of protein, or alternately, pick one of the secondary leafy greens, which feature a tandoori chicken that’s tossed within a yogurt-herb dressing.
For unfamiliar patrons of the Recess, the best “gateway” meal to start off with is undoubtedly the highly-satisfying “Fili” cheesesteak for $14. In this, you have provolone, together with grilled onions, together guaranteeing a good time as they mix in with the beef. Another item to look at is the bone-marrow burger for $12, which has compound butter blended with marrow and evenly melted over bacon jam and grass-fed patties. One good way to go is pairing this with galangal, tamarind, ginger and kaffir lime. Another is to go the gooey way, which means you’d get it covered in classic Mornay sauce.
All of the above aside, the best dish served here, without a doubt, is Marquez’s sizzling riff on steak and eggs. In this you have soy sauce and cognac black pepper flavoring an albondigas meatball, filet mignon and longanisa sausage. Meanwhile you have baguette rounds adding the carbs you need, and the fried egg contributing in terms of yolk-yness. Co-owner Viet Pham says the skillet brings in international flavors into a combo that’s similar to the Vietnamese counterpart, bánh mì chảo. You get it sent to your table still steaming, and it lets you quell all your carnivore cravings while making you the object of envy in the whole of the dining room.
