Lucille’s BBQ & the Flying Pig

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flyingpiglounge

Lucille’s Smokehouse is a chain that occupies many of the former ‘Big Yellow House’ restaurants when that chain closed. I once worked at the original Big Yellow House in Summerland, CA — but that’s another story, another time. Aside from the BBQ and Cajun menu, Lucille’s has two quality offerings: the music and the bar. If you like blues and southern rock you’ll love the canned music. If you like to drink, you’ll love the bar. Serving over 20 drafts on tap, there are some excellent choices: New Belgium Ranger IPA, Stone IPA, Hangar 24 Orange Wheat, Lucille’s Hefeweizen along with standards that include Fat Tire and Guinness. They serve a number of specialty drinks with influences from the South and Carribean, plus a list of Martinis made from Gin, Vodka and Rum.

Not to be confused with B.B. King’s guitar (Lucille) or his club and restaurant, you’ll find Lucille’s Smokehouse in California, Arizona and Nevada. I’ve had better ribs elsewhere although the pulled pork is delicious. The bar, named the Flying Pig, however is my favorite part of this chain.

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Olde Ship

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oldeship

Located on Harbor Blvd. in Fullerton, the Olde Ship certainly isn’t found on a backroad, nor can Harbor Blvd. be designated as a blue highway, although maybe many years ago. What I don’t understand when looking at a map is the way its been designated as north or south…pull up a map and follow it from Imperial Hwy (90) all the way down to its end in Costa Mesa, south of the 405. How many times is it listed as south—north—south—north, no south %#$@!!. Good place to start would be the Olde Ship (709 N. Harbor Blvd.) if you were looking for an address that ended with S. Harbor Blvd. Granted Harbor Blvd. travels along some easily recognizable venues such as Disneyland and the Convention Center, but 608 and 3589 South Harbor Boulevard are 9 miles apart and you travel along N Harbor between the two.

Enough cartography, let’s move on to geography and more specifically the ales, bitters, lagers served at the Olde Ship. If your experience with grog from across the pond has been limited to Guinness, Harp, Bass or Newcastle, spend some time in the Olde Ship. Boddingtons may be a familiar tap but how about Smithwicks, Old Speckled Hen, or Blackthorn Cider? There’s also the Fullers (London Pride, ESB and London Porter).

So my suggestion— if ever your asked to go meet someone on South Harbor Blvd., stop in at 709 N. Harbor Blvd. and order up a pint or two. Pull out your cellphone and study Google Maps, study the beer list and have them meet you at the Olde Ship.

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Sportsman

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Sportsman
The Sportsman or often referred to as “Sporty’s” is one of the few establishments that have lasted a long time in SB. Established in 1984, although it seems longer. It’s a friendly dive with a good jukebox, and although I was never 86’d, I know someone who can make that claim to fame. The only oddity I saw in many visits was the way one bartender made a Bloody Mary. I’ve had some tasty ones over time, although I’d never ordered one from her, and thank God I hadn’t ordered this one. There are numerous recipes and most have an ingredient or two added so that it can be named accordingly; Cajun Bloody Mary, Bite Your Mama Bloody Mary, etc., but most keep the Worcestershire sauce at a dash or two. The Algonquin Bloody Mary (possibly named after the Algonquin River in Illinois) calls out for 1 1/2 tsp Worcestershire. Maybe that river runs brown and the amount of Worcestershire added matches closely in color. This drink ran quite brown as she completely disregarded the idea of a ‘dash’, bypassed the ‘tsp’ and just poured in the Worcestershire from the bottle. I’ve found a Wasabi Bloody Mary recipe that calls out for 3 tablespoons of Worcestershire — I think she had even passed that amount. I didn’t get to see who ordered this and missed out seeing the reaction to how it tasted. My recommendation — get your Bloody Mary’s from the Mesa Cafe or if in the valley – they make ’em great at Maverick’s Saloon.

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