The large street signage and to some extent the Spanish inspired building with red tile roof does not even give a hint that Glendora Continental serves rustic Basque cuisine very similar to what would be called The Set Up in Bakersfield.
The Basque people live in the border areas of Southwest France & Northwest Spain which they call their homeland Euskadi or Euskal Herria. They speak Euskara which is not related to any other language in the world and call themselves Euskaldunak.
Originally, many Basques who came to America were sheep herders & farmers so the legacy food tends to be filling and heavy to last them through the day. Glendora Continental's Set Up is just a bit more abbreviated than what you would find in Bakersfield, one of the few centers of Basque culture besides Boise, Idaho. But you will not leave hungry and probably have enough food for lunch the next day.
1) Bread is a light sour dough French bread with tough skin & soft inside. Hard butter straight from the fridge reminds me of the 1970's and back.
2) Soup du Jour was thickened New England style Clam Chowder. Light seafood & chicken stock with good chunks of chewy clams, potatoes, milk.
3) Escabeche/Pickled Tongue is ultra thin slices, lightly grilled to give a rough texture. A light vinegar based herb dressing with viscous olive oil was the pickling agent to this enticing, gamey, beefy dish.
4) Prosciutto was definitely not from Parma nor San Daniele, Italia and neither from the famous Jamón Serrano from Spain, but good enough for a ham sandwich the next day. Balls of butter were thoughtfully included to spread onto a future sandwich.
5) Bouchée à la Reine is a Vol au Vent/flight in the wind since the light, airy, cup shaped pastry seems to be able to float in the air. It means Queen's Bite or Morsel and refers to Queen Marie Leszczynska, wife of French King Louis XV.
The filling is a ragoût of aromatic button mushrooms & possibly mild, meaty, soft chicken liver in a Sauce Suprême, a Sauce Velouté with added thick cream.
6) Half Rack of Lamb is tastefully presented with the delicate ribs poking up like a crown and delectable meaty chops facing down. Ordered medium rare to keep it juicy, plush, and not hard & dried out. Really strong, toasty, garlic scent to add to the lamb meatiness. Even a small cup of neon green mint jelly which was not Basque but a concession to American sensibilities.
I opted for the big Baked Potato with everything: sour cream, onions, bacon. Side of steamed and then sautéed mélange of vegetables. On another visit, the latest potato choice was Scallop Potatoes which was so over baked that the top half was hard & dry.
7) Blue Cheese pre dessert: Excellent Roquefort like blue cheese full of salty Umami and that blue mold flavour. Almost double cream rich dairy sweetness. Seasonal Fruits were aesthetically arranged and a gooey pecan caramel decorated the dish.
8) Flan is very light, moist, not funky yolky in a pleasantly bitter sweet, caramel sauce. I took the Flan home and drizzled Amaretto di Saronno for special almond aromatics.
Sampled the Chocolate Mousse that reminded me of Jello chocolate pudding whipped up to add air in to lighten the texture.
Emma, our waitress was friendly, affable, cheerful, who made sure our meal progressed smoothly. At $46 this multicourse, Basque feast is a deal. Go straight to this on the menu.
Otherwise, the only other alternative is to drive 130 miles to Bakersfield although I hear that there is another Basque eatery in Chino. 4+ stars
PS Tried to reserve on their email system on their website and also left voice messages to confirm reservation since no one answered the phone call. No response back ever, so just go and ask for a table. read more