Chicken & Waffles

Chicken & Waffles

Slidebar Rock ‘N’ Roll Kitchen announced a reinvigorated menu, crafted by award-winning Chef Oge Dalken. Dalken’s vision for the new cuisine fuses locally grown, responsibly raised and hormone-free ingredients sourced from areas throughout Orange County. The new menu is an extension of Slidebar’s philosophy, extending their love for all things local from the stage into the kitchen.

Chef Dalken’s self-taught approach to food and rock star appeal made him a natural addition to the Slidebar family, where he is applying his nationally recognized culinary talents from his 25 years of experience to the musically diverse venue.

The menu features “Opening Acts” tantalizing enough to kick off any meal. Duck Nachos are a new take on a classic starter, made with spicy duck confit, black beans, mango habanero salsa, pineapple, queso fresco and white cheddar cheese sauce. Candied Bacon Cheddar Cheese Popcorn, Korean Tacos, and Mini Kobe Dogs add to the list of appetizer options.

Several hearty gourmet burgers and sandwiches options include The Stairway to Heaven burger, stacked with two burger patties, double pork belly, double cheese, double bacon, lettuce and tomato. The flavors of New Orleans get a Southwest kick with The Big Easy Dog, made with alligator sausage, smothered in Oge’s etouffee, and served on a pretzel bun with French fries.

The “Headliners” include a lineup of entrees like the Coulotte Steak made from a choice top sirloin cap, coated in coffee-coco rub, wrapped in bacon and topped with a velvety beef demi, sundried bing cherries, stilton blue cheese and served on Dijon mashed potatoes. Other main courses include the Bison Black Bean Chili, Chicken and Waffles, and a seasonal veggie entrée.

Sweet relief comes courtesy of “The Encores,” showcasing an array of house-made donut delights. The Brass Monkey is built on a donut with banana cream cheese, caramelized banana, candied bacon and chocolate sauce. For fruit lovers, the Strawberry Shortcake is made with a savory butter cake donut topped with ginger whipped cream, fresh strawberries, and chocolate sauce.

Chef Dalken embarked on a path into culinary arts at a young age in his native Detroit, studying under acclaimed Rock City chefs Elwin Greenwald of Van Dyke’s Place and Jimmy Schmidt of Rattlesnake Club. After garnering attention for small plate “urban tapas” at the Detroit restaurant Blue Moon, Dalken went on to take over the kitchens at Suva in Miami and later Kate Matilini’s Colors in Beverly Hills. With strong culinary momentum he launched Chapter One: The Modern Local in Downtown Santa Ana, finding a permanent home in Orange County. Now taking his talents into the musical atmosphere of Slidebar Rock ‘N’ Roll Kitchen, he presents an impressive selection of dishes with heart, soul and attitude.

Slidebar Rock ‘N’ Roll Kitchen
122 E Commonwealth Ave
Fullerton, CA 92832

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