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Puerto Rican flair at Cheers

Cheers@All Corked Up transforms into fine dining restaurant with American and Puerto Rican food

Posted: August 10, 2012 6:00 a.m.
Updated: August 10, 2012 6:00 a.m.

Some of the menu offerings at Cheers@All Corked Up

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The latest incarnation of All Corked Up has transformed the former wine bar into something more — a lot more.
If you’re craving American fine dining with a Puerto Rican flair in the Santa Clarita Valley you can now find the real deal at Cheers@All Corked Up off Centre Point Parkway.

After several ownership changes the wine bar at All Corked Up is now in the capable hands of Al Robles and Terri Rivera.

The menu offers up an exciting mix of palate pleasing Puerto Rican dishes, courtesy of Head Chef Dustin Anderson and Rivera.

Anderson has been cooking for eight years and is a graduate of Oxnard Culinary School.

“He has been preparing great food, and has exchanged ideas with other great chefs,” said Robles. “He is doing an outstanding job since he join us in April, we are lucky and very pleased to have him as our Head Chef.”

The space at Cheers@All Corked Up has been expanded and redefined with cozy, plush booths. “I wanted to give families a comfortable place to sit,” said Robles. Out went the wall of wine displays and in came the comfortable seating.

Other changes include an outdoor patio that is perfect for partying under the stars.

“We want to give diners entertainment on Friday and Saturday, along with fine dining,” Robles said.

The event calendar for the rest of August includes an Aug. 15 Argentinian Wine Pairing 6:30 to 8:30 p.m. (Call for reservations). There is also live music every Friday and Saturday.

“I want to please everybody with the food,” said Robles. “I want to please American palates as well as the Puerto Rican and Latin palates.”

Robles, of Stevenson Ranch, is the owner of Sabor Latino Supermarkets and found many Puerto Rican customers longing for a taste of home.

“People come into the supermarket and tell me, you don’t make any Puerto Rican food,” he said.

Robles decided it was time to open up a Puerto Rican restaurant in the SCV. He said the response from customers has been amazing.

Among the restaurants specialties:

Appetizers: Bacalaitos, crispy cod fritters with smoked salmon, crème fraiche and chives, $10; Jumbo Lump Crab Cakes, served with a zesty cilantro remoulade, $12; Ceviche, Wahoo filet prepared with a blend of fresh citrus and herbs and topped with seared scallops, $12; N.Y Strip Carpaccio, made with certified Angus beef strip steak sliced thin with parmesan cheese, fried capers, spicy arugula and topped with a white truffle vinaigrette, $14; Shrimp Cocktail, served with a homemade horseradish sauce, $14; Cheers Meatballs, offers a twist on an “All Corked Up” classic made with beef, veal and pork and topped with a mushroom gravy, $10; a cheese plate offers a daily selection of four gourmet cheeses with fresh fruit and candied nuts, $12.

Stop by Cheers at lunch and you’ll find all dishes served with a house salad and a choice of french fries or sweet potato fries.

Menu highlights include: Fish Tacos, Wahoo fish fillet with a cabbage-pineapple slaw and tossed with a cucumber and Wasabi dressing, $14; Cheers Burger, made with certified Angus beef with your choice of cheese, bacon, lettuce, tomatoes and onions, $10 and other selections including a Veggie Wrap, Carne Asada Tacos; Grilled Chicken Caesar Salad Wrap and Chicken Salad Sandwich.

Dinner entrees include: Mofongo Relleno De Camarones (a Puerto Rican classic) with mashed green plantains with garlic, butter and bacon and topped with shrimp in a creole sauce, $20; Seared Salmon Filet served over a bed of lentils and topped with frisée tossed in olive oil and freshly squeezed lemon, $22; Chicken Piccata with tender chicken breast simmered in a lemon-butter sauce with zesty capers, $16; Rack of Lamb, roasted to perfection with garlic and herbs, $28; Filet Mignon, a tender 8 oz. filet of certified Angus beef grilled to taste with a red wine demi-glace, $28; Grilled Churrasco, certified Angus beef strip steak with a Sun-Dried Tomato Chimichurri, $26; Porterhouse, 22 oz. of certified Angus beef topped with Boursin Cheese and sautéed mushrooms, $32; Seared Pork Chops, tender, bone-in chops are prepared in a Puerto Rican marinade and served with a roasted pepper sauce, $22.

American sides include sweet potato or French fries, sautéed vegetables and a daily chef’s selection of seasonal vegetables.

Puerto Rican sides include Mofongo — mashed green plantains with garlic, butter, and bacon; sweet plantains sautéed in butter; Arroz con Gandules, rice with green pigeon peas; Pasteles — a Puerto Rican specialty made with plantains and root vegetables and stuffed with pork.

Robles said the all-you-can eat Sunday brunch is $29.95 and includes a Mimosa.

In addition, Robles said the great wine tradition of All Corked Up continues with Cheers serving more than 170 wines.

“We have wine that people can’t find elsewhere,” Robles said.

Cheers@All Corked Up is open for lunch and dinner, as well as 11 a.m. to 3 p.m. for Sunday brunch. Lunch hours are Monday through Saturday 11 a.m. to 3 p.m. and dinner hours are Monday through Thursday 5 p.m. to 10 p.m. and Friday and Saturdays 5 p.m. to midnight. However, the kitchen closes at 9 p.m. Monday through Thursday and at 10 p.m. on Fridays and Saturdays, so get your food orders in before the chef goes home. Happy Hour 5 p.m. to 7 p.m. Monday through Thursday.

Cheers@All Corked Up, 26340 Diamond Place, Ste, 100, Santa Clarita. Reservations: 661-259-2000, email: sheila.69@live.com.

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