OCWeekly February 18, 2016 : Page 20

| CLASSIFIEDS | MUSIC | CULTURE | FILM | FOOD | CALENDAR | FEATURE | THE COUNTY | CONTENTS | Ha ng RY? WE’VE GOT YOU COVERED. food» Nothing Fancy, All Awesome Regular pizza at Pizza Boy MEXI PIE E ATTHIS N OW » GUSTAVO ARELLANO Mil Jugos. So when it was my b-day, every-one anxiously awaited what I’d choose. And I chose . . . pizza. Not the Neapolitan stylings of Ortica, the deep-dish wonders of Tony’s Little Italy nor the thin-crust marvel of A Slice of New York Pizza, but plain ol’ pizza from Pizza Boy in Anaheim. Pizza is by far my favorite of the three major American food groups (the oth-ers, of course, being hamburgers and hot dogs), and Pizza Boy makes what I’d say is the best regular pie in OC. It’s no-frills, the type the office gets en masse when the bosses want people to keep working. Pizza Boy’s trick is simplicity: a nice sauce, fluffy dough, milky cheese that never coagulates into wax, and a heavy layer of whatever ingredients you request. It’ll only win awards from us, and that’s fine. Did the rest of the Weeklings enjoy Pizza Boy? They never had a chance to taste it: Shortly after buying a medium meat-lover’s and a jalapeño-and-pine-apple, plus a large cheese, my car broke down. I ended up giving the pizzas to the nice AAA guy . . . except for the jalapeño-and-pineapple, which I devoured to com-fort my carburetor blues. PIZZA BOY 1177 S. State College Blvd., Anaheim, (714) 772-7716; pizzaboyanaheim.com. P ike Restaurant & Bar is a neighborhood meeting place for locals and out-of-towners alike, conveniently located on 4th St. Retro Row in Long Beach, CA. We serve a full menu ‘til midnight, 7 days a week and feature the best microbrews in the US. W events & food trend news, OC Weekly is ith chef profiles, restaurant reviews, Sign up now to gain access! your Helpful menu planner, for THOSE MOMENTS WHEN THE HANGRY STRIKES. OCWEEKLY.COM/SIGNUP FEED YOUR BODY & SOUL EVERY OTHER SUNDAY HOUSEOFBLUES.COM/ANAHEIM F GUSTAVO ARELLANO or every birthday of an OC Weekly writer, I buy his or her choice of lunch for the staff. I’m glad to say the Weeklings eat well—and local: recent entries have been deep-dish pizza from Rance’s, empanadas from C4 Deli, Slapfish everything, and even cachapas from D RINKOFTHE W EEK » ROBERT FLORES Anderson Valley Wild Turkey Bourbon Barrel Aged Stout at Kelly’s Korner Tavern ROBERT FLORES FEBRUARY 19-25, 2016 T 20 here’s a reason we named Kelly’s Korner Tavern in Placentia the best neighbor-hood bar in North OC, and it’s not just because it has Orange County’s best Taco Tuesday. There are enough big screens on which to watch everyone’s team play, a couple of pool tables and dart boards, and even a Scratcher kiosk at which to wager your hard-earned cash. The sandwiches are stacked worthy of Katz’s, the cheeseburg-ers are juicy AF, the trivia nights are savage (watch out for the kings that be Who, Mor-timer?/ManBearPigs). And then, of course, there’s the beer. It pours the usual domestics on draft, but don’t be a chavala and mix it up a bit. Ballast Point Grapefruit Sculpin IPA (7 percent ABV) is more smooth than tart, but you still get that citrus-y freshness that grapefruit adds to off-set the hoppiness of IPAs. Port Board Meet-ing Brown Ale, with its 8.5 percent ABV, is full, rich and malty. Then the chocolate and coffee kick in, leaving you with a big satisfi ed smile. Mmm . . . chocolatebeercoffee . But Kelly’s best cerveza may be the Anderson Valley Wild Turkey Bourbon Barrel Aged Stout. THE DRINK | OCWEEKLY.COM | Bourbon and beer go together so well—who knew! So many rich fl avors that I asked to lick the barrel (no, seriously—you can ask awesome waitress Carmen) for any fi nal hints of bourbon, chocolate and vanilla. Served in a goblet, this beer is meant to be savored while you relax with your best buds on Triva Thursday—BRING IT. KELLY’S KORNER TAVERN 907 E. Yorba Linda Blvd., Placentia, (714) 961-9396; www.kellyskornertavern.com.

Eat This Now

Gustavo Arellano

Nothing Fancy, All Awesome

Regular pizza at Pizza Boy

For every birthday of an OC Weekly writer, I buy his or her choice of lunch for the staff. I’m glad to say the Week lings eat well—and local: recent entries have been deep-dish pizza from Rance’s, empanadas from C4 Deli, Slapfish everything, and even cachapas from Mil Jugos. So when it was my b-day, everyone anxiously awaited what I’d choose. And I chose . . . Pizza. Not the Neapolitan stylings of Ortica, the deep-dish wonders of Tony’s Little Italy nor the thin-crust marvel of A Slice of New York Pizza, but plain ol’ pizza from Pizza Boy in Anaheim.

Pizza is by far my favorite of the three major American food groups (the others, of course, being hamburgers and hot dogs), and Pizza Boy makes what I’d say is the best regular pie in OC. It’s no-frills, the type the office gets en masse when the bosses want people to keep working. Pizza Boy’s trick is simplicity: a nice sauce, fluffy dough, milky cheese that never coagulates into wax, and a heavy layer of whatever ingredients you request. It’ll only win awards from us, and that’s fine.

Did the rest of the Week lings enjoy Pizza Boy? They never had a chance to taste it: Shortly after buying a medium meat-lover’s and a jalapeño-and-pineapple, plus a large cheese, my car broke down. I ended up giving the pizzas to the nice AAA guy . . . Except for the jalapeño and- pineapple, which I devoured to comfort my carburetor blues.

PIZZA BOY

1177 S. State College Blvd., Anaheim, (714) 772-7716; pizzaboyanaheim.com.

Read the full article at http://digitalissue.ocweekly.com/article/Eat+This+Now/2400683/291124/article.html.

Drink Of The Week

Robert Flores

Anderson Valley Wild Turkey Bourbon Barrel Aged Stout at Kelly's Korner Tavern

There's a reason we named Kelly's Korner Tavern in Placentia the best neighborhood bar in North OC, and it's not just because it has Orange County's best Taco Tuesday. There are enough big screens on which to watch everyone's team play, a couple of pool tables and dart boards, and even a Scratcher kiosk at which to wager your hard-earned cash. The sandwiches are stacked worthy of Katz's, the cheeseburgers are juicy AF, the trivia nights are savage (watch out for the kings that be Who, Mortimer?/ ManBearPigs). And then, of course, there's the beer.

It pours the usual domestics on draft, but don't be a chavala and mix it up a bit. Ballast Point Grapefruit Sculpin IPA (7 percent ABV) is more smooth than tart, but you still get that citrus-y freshness that grapefruit adds to offset the hoppiness of IPAs. Port Board Meeting Brown Ale, with its 8.5 percent ABV, is full, rich and malty. Then the chocolate and coffee kick in, leaving you with a big satisfied smile. Mmm . . . Chocolatebeercoffee. But Kelly's best cerveza may be the Anderson Valley Wild Turkey Bourbon Barrel Aged Stout.

THE DRINK

Bourbon and beer go together so well-who knew! So many rich flavors that I asked to lick the barrel (no, seriously-you can ask awesome waitress Carmen) for any final hints of bourbon, chocolate and vanilla. Served in a goblet, this beer is meant to be savored while you relax with your best buds on Triva Thursday-BRING IT.

KELLY'S KORNER TAVERN 907 E. Yorba Linda Blvd., Placentia, (714) 961-9396; www.kellyskornertavern.com.

Read the full article at http://digitalissue.ocweekly.com/article/Drink+Of+The+Week/2400684/291124/article.html.

Anaheim House Of Blues - Restaurant

Using a screen reader? Click Here