MARCH 2017
PAGE 26
Heart of the House Offers Upscale Ambiance and Great Food
MARCH 2017
PAGE 27
Owners Richard and Monica Bustos
By Susan Montgomery
What do you look for in a great restaurant? I believe three factors are of equal importance: wonderful food, friendly and responsive service, and an inviting setting. I also look for a unique flair—an innovative vibe that I can’t find other places. Heart of the House Restaurant has all this. We recently met with the restaurant’s personable owners, Monica and Richard Bustos, to discuss their restaurant and their goals. Richard is the talented Executive Chef who creates the menu items and oversees their preparation in the kitchen—which of course is the “heart of the house.” Monica expertly manages the front of the house. “The house” décor is striking — contemporary and stylish with unique lighting and artwork as accents. Monica designed the restaurant interior herself and plans to have rotating art shows in a lower level dining area, which can be reserved for private groups. A chic but intimate bar/lounge area invites guests to linger and sip before or after dinner. Monica has extensive experience in the hospitality industry, including being a massage therapist at South Coast Winery, but her main love is engaging with people, making her the perfect hostess for Heart of the House. She says, “Running this restaurant is like throwing a fabulous dinner party every night and I love it.” Her enthusiasm is contagious and we could easily
Chocolate Stout Crème Brulee paired with Beer.
Duck Le Orange, a classic French dish with Chef’s innovative touches.
Photos by Todd Montgomery.
see why her guests feel so welcomed and comfortable. Her well-trained staff has picked up on her passion for good service. We actually came back to dine at the restaurant on a very busy Valentine’s Day night and we were so impressed with the friendliness of the staff as they served a full house of guests. But what about the food? The menu is eclectic and brings together the wealth of experience Richard has had throughout his 16-year career as a chef. Classically trained at Le Cordon Bleu in Pasadena, Richard has experience at such upscale chains as Fleming’s Steak House and P.F. Changs, and has also catered food at wineries in the Temecula Valley Wine Country. Because of his French and Spanish background (his mother is French), he also brings those influences to the enticing menu items he creates. We tried several dishes during our visit. A unique starter was “3 Haute Toasts” — three artistically presented toppings on crispy toast rounds, including humbolt fog cheese, serrano ham, and blueberry compote; house-made deviled ham and arugula creatively topped with a quail egg; and a tangy spread of mushrooms, artichokes and caramelized onion on brie. The mixture of textures and flavors was so divine that we ordered this appetizer again on our next visit. There is a tempting assortment of other starters, including shrimp ceviche, a charcuterie platter, blackened fish tacos, ribeye skewers, and mac and cheese. Richard frequently offers specials that are not on the menu and the ongoing special during our visit was scrumptious Duck Le Orange, a classic French dish that Richard has adapted with his own innovative touches. The perfectly prepared duck (just the Appetizer, Three Haute Toasts.
“The house” décor is striking — contemporary and stylish with unique lighting and artwork as accents.
right shade of pink) was thickly sliced and served with roasted fennel and a balsamic reduction and orange sauce made in house. Richard says he first sears the duck to get a nice crispy skin and finishes it in the oven so it is medium rare. He adds figs to the dish when they are in season, but our duck was served with sliced pears that were a perfect match for the flavorful duck. The entrée menu includes other appealing items such as Sun Dried Pesto Linguini with fresh organic vegetables, which I savored on a later visit and Marinated Spicy Jerk Chicken with cilantro lime rice and curry, which my husband raved about (since he is a spicy guy). The menu also includes the popular Heart of the House Burger made of a specially ordered blend of top sirloin and beef short ribs. Desserts are also delectable and imaginative. We really enjoyed a Chocolate Stout Crème Brulee that was actually paired with beer. All Heart of the House entrees have recommended wine and beer pairings. Many locally produced wines and beers are available and the pairings are spot on. Monica, who has a deep understanding of wines, suggested a Meiomi Chardonnay for the Duck Le Orange and its buttery flavor perfectly balanced the tartness of the sauce, while holding its own with the richness of the duck. Monica also recommended a German Reisling for the Jerk Chicken and, even though my husband usually shies away from Reislings, he loved it and felt its subtle sweetness enhanced the spice of the dish. Heart of the House opened last summer and is steadily building a loyal clientele who keep coming back. Monica and Richard are thrilled to have a platform where Richard’s food can shine and Monica can focus on her great love of hospitality. Heart of the House is located in Tower Plaza in the former Scarcella’s location (right behind the Painted Earth). Monica would like Heart of the House to be a “place to go,” just as Scarcella’s was for so many years. She wants it to be a place to bring families, friends, and business associates together for consistently great food, service and camaraderie. Heart of the House is now well on the way to meeting this goal. Heart of the House is open Tuesday through Friday from 5 to 9 for dinner, on Saturday from noon to 10, and on Sunday from noon to 8 p.m. Plans are underway for monthly Sabor Sunday brunches. During warmer months, Richard plans to cook paella on the patio while guests enjoy cool Spanish music and Sangria. Live music plays most Saturday nights and during the summer there will be music on Fridays too. Reservations can be made on
the Heart of the House website at http://www.heartof thehouserestaurant.com/. And, by the way, if you go to a movie at the nearby Digiplex Cinema (in the same shopping area), just bring your ticket stub to Heart of the House and you will receive a ten percent discount on your meal. Without question, Heart of the House has elevated the culinary scene in Temecula. We will be back again and again.