RECIPE FOR SUCCESS

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FROM SMALL-TIME MEXICAN RESTAURANT TO HAPPENING HOTSPOT: HOW ONE

BUSINESS

OWNER IS TURNING AN ORDINARY LUNCH

HUB INTO ORANGE COUNTY’S LATEST

“IT” SCENE.

By David Meacham | Photography David Tagarda

success to his passion for running fine restaurants, Ghazi has gone on to win re-peated victories at several Orange County establishments. When he planned to open a sushi bar and night club along the Pa-cific Coast Highway in downtown Laguna Beach, at a facility with no parking, people laughed. And the lines from Mosun Sushi and his Laguna Beach Club M regularly winded down PCH, and quickly became popular Orange County dining choices. When he started TEN Asian Bistro in a corporate community near the John Wayne airport, the retort that it couldn’t be done echoed again—and again Ghazi quieted the naysayers. Within months of opening, people were lining up outside of TEN, wait-ing to get in. “I’ve done it over and over,” says Ghazi. “Serve good food and people will find you.”

Just last month the seven-year-old bistro modernized its menu, adding some hot new additions to its traditional selections. “We’re rebranding it from a traditional Mexican food place to a Mexican-fusion concept,” says Ghazi.

Traditional meets contemporary is at the heart of Ghazi’s new vision for Taléo, which was already a popular power lunch and happy hour spot. In late May he rolled out the first changes to the authentic Mexican food menu. “I’ve kept the best of what they had and added my own contemporary dishes,” says Ghazi of the menu modifica-tions.

The cocktail menu boasts an intriguing array of fusion-inspired beverages, not the least of which is the Sangria. “We make

a large batch of it, and the Mojitos, at the beginning of each day,” said Greg the bar-tender, pointing to the two icy containers across the bar. “We also make them fresh individually.”

Another fine feature that makes Taléo a sui generis in the region is its pride in creating only the freshest food daily. You won’t find a freezer in this establish-ment. The melt-in-your-mouth carnitas tacos with pico de gallo and Parmesan are a long-reigning item from the original menu, and with good reason. Ghazi says he typically likes to eat lighter foods, sushi being among his favorites. Staying true to his savory and health-conscious roots, he added—sashimi grade seafood—to the menu. The new eclectic appetizer and en-trée selections will give patrons an array of choices, from traditional, hearty Mexican dishes to lighter, contemporary Mediterra-nean, embodying the fusion concept.

A new addition under the crudo cat-egory is the shrimp boat: Four decadent shrimp stuffed with crab meat, marinated in cilantro ponzu and tobacco sauce. The cilantro ponzu with tobacco tastes exactly of the three ingredients and is a simple, yet fabulously delectable sauce – a wonderful compliment to the shrimp and crab. And ground beef tacos with lettuce, pico de gallo, pickle, avocado cilantro sauce and mint salsa rival the the carnitas. The Mexican fusion flavor will entice the most discerning palates, as well as aver-age Joes who love great, traditional food. Other new additions to the menu include a variety of fresh salads, including the signature “Moe’s salad,” capriccio, and Panini sandwiches. Moe says the diversity of the new menu will allow diners to eat at the revamped restaurant without feel-ing like they’ve eaten at the same place. Complimenting the great food, the service at Taléo is exceptional.

In addition to refining the cuisine, Taléo has had a physical transformation, as well. The low-lit ambient space is situated below one of two large skylights and is flanked by long espresso-colored couches topped

with cozy cream-colored cushions. Sur-rounded by wood-framed floor-to-ceiling windows, the main floor has the feeling of a low stage, and has a great view of the outdoor patio, lower dining room area, and bustling kitchen. A rich wood interior deco-rates the high ceiling and interior walls, creating a warm, inviting atmosphere. Outside on the patio you’ll find deep wicker couches with large cushions below chocolate-colored cabanas. The comfort-able seating and delectable food invites you to kick back and enjoy yourself. And while lunchtime may demand more clock-watch-ing than lounging, it certainly is the time to do business at Taléo Grill. This popular bistro has been touted as the power lunch spot in Orange County by local business-men and a handful of hot O.C. housewives from the Bravo TV series.

It will be exciting to see what the new team at Taléo has planned for their upcom-ing improvements, since the food and drinks already please the discerning pal-ate. Stay tuned for what’s next.

Taléo Mexican Grill is located at 3309 Michelson Drive in Irvine, California

Taléo Grill3309 Michelson DriveIrvine, CA 92612(949) 553-9002taleogrill.com

On a sunny spring afternoon, food enthusiast Moe Ghazi stands behind the oak bar at Taléo Mexican Grill.

He sniffs and swirls the freshly made burgundy sangria to ensure the quality is consistent and the taste memorable. He nods in approval to the bartender and deftly moves to the greeting stand and, with a welcoming smile, personally seats his incoming customers amid the buzz of friendly chatter. Ghazi is the general man-ager and part of a new executive team who has big plans for the Irvine, Calif., eatery. Before revealing its anticipated remodel in the coming weeks, Taléo is already raising the bar and creating a buzz in the Orange County dining scene.

Leading the change is Moe Ghazi, one impassioned foodie who has repeatedly de-fied the odds by turning floundering to av-erage operations into profitable hot spots. Employing his savvy business sense and discerning taste for fine cuisine, he boasts an impressive portfolio of serial restaurant successes. And it all started at a hair salon in the mid 1980s, where he learned what he calls the secret to his success: Offer people the finest service and give them what they want—something they don’t already have. “I was lucky to be in the hair business, and even though that wasn’t my passion I was looking at it as an outsider and asking, ‘Why does everybody want something they don’t have?’” says Ghazi of his first entre-preneurial venture. “It’s human nature,” he says, “and if you capitalize on that it can be very lucrative.”

Parlaying his hair salon recipe for

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Pastel de Tres Leches

Ahi Salad

Dinning Room

Patio set for summer makeover