[Costa Mesa CA, March 25, 2014] In keeping with its promise to provide guests a fresh array of bold global dishes, Elephant Bar Restaurant added seven new entrées to its signature wok and wood grill today. New dishes like Char Siu BBQ Wok-Fired Ribs, Moroccan Grilled Tri-Tip and Thai BBQ Soba Noodles with Vegetable Stir-Fry, showcase the restaurant’s penchant for exotic spices and made-from-scratch sauces.
“There’s only one place you can get Char Siu Ribs made in a hot wok and that’s at Elephant Bar,” says Bob Holden, CEO. “We specifically create dishes around our wood-fired grill and woks because they simply yield the best and boldest flavor. These are some of the world’s oldest cooking methods, and there’s a reason why they’ve lasted as long as they have. They sear in the spices and sauces like no other method.”
Premium vegetables like broccolini, baby bok choy and Chinese pea pods come standard with most new dishes, as do generous sides like garlic mashed potatoes and brown rice, a signature offering at Elephant Bar.
And it’s all been done while keeping true to the values the restaurant group has held for its 35 years. “There’s no scrimping on taste or portions,” added Holden.
New dishes include:
- Orange Peel Chicken stir-fried with fresh orange peel and wok-fired vegetables
- Moroccan Tri-Tip rubbed with a proprietary blend of spices, including coriander and served with fresh vegetables like asparagus, golden beets and carrot spears
- Char Siu BBQ Wok-Fired Ribs basted and wok-fired in a Chinese Char Siu BBQ sauce
- Beef & Broccolini quick-seared sirloin in a savory mushroom soy-ginger-garlic sauce
- Thai BBQ Soba Noodles with Vegetable Stir-Fry: includes the option to add shrimp or chicken
- Kung Pao Shrimp: in a fiery Kung Pao sauce and roasted cashews
- Thai-Style Tilapia lightly tempura battered and spiced with coriander
Staying on the menu, by popular demand, are previous specials:
- Wood Grilled Tri-Tip with Elephant Bar’s Global Dry Rub
- Thai BBQ Salmon Salad with colorful, fresh vegetables, mango and orange slices
Plus, an all-new program, Elephant Bar Rewards, accompanies the new dishes. The program allows guests to earn rewards for visiting. Upon registering, a guest receives a free appetizer redeemable immediately. With every qualifying visit, guests earn a virtual stamp. With every three visits, five reward dollars are earned. Guests are also eligible for additional “surprise” rewards. Reward dollars can be used toward the purchase of food and non-alcoholic beverages. In addition, guests receive a free dessert the month of their birthday.
Elephant Bar Global Grill/Wok Kitchen is a casual dining restaurant with a globally inspired menu emphasizing oak wood-fired grilling and wok cooking. Signature dishes include Crispy Teriyaki Chicken, MisoYaki Salmon, Kona BBQ Pork Ribs and Sautéed Chicken Marsala. Father-and-son team, David and Chris Nancarrow, opened the first restaurant in Lubbock, Texas in 1980. Since then, Elephant Bar has become a family dining mainstay and happy hour tradition. The 45-unit restaurant company serves more than one million meals a month and employs more than 4,000 people in nine states. Headquarters are in Costa Mesa, CA. www.elephantbar.com
For more information: Leslie Liberatore, Hot Skillet Productions, leslie at hotskilletproductions dot com or 415-699-2524