While my SAFII co-horts were entertaining Evan Kleiman at our most recent Happy Hour event, I manned the bar, making friends with raffle winners and even my bartender's significant other. It was he (the boyfriend, not the bartender) who suggested a seafood joint just a hop, skip, and jump from h ... More >>
We wrap up our time with Eric Souka with one of Capital's house specialties. A savory dish to share, be sure to have a batch of rice ready to serve. For more on our chef interview, please visit parts one and two.French Style Filet Mignon in Black Pepper SauceServes 3 - 4
As winter approaches, with its occasional rain and frigid mid-50s-high temperatures, people break out the sweaters, boots and think about hot, stick-to-your-ribs food. In the winter, a lot of baking happens and a lot of lasagne, but when it's chilly out, I think of the time I spent in Minnesota a ... More >>
Photo by Meranda CarterThe beauty of ravioli is the promise of yummy filling inside each pasta pocket. While typical options may include rich cheese or meat, chef Beaumarchais opts for something a little different. Enjoy a meatless Monday with the following ravioli recipe, and take the time to re ... More >>
Photo by Meranda CarterWe wrap up our interview with Wildfish's Keith Stich with an easy-peasy ahi main course. [Editor's Note: While the exact amount of fish isn't stated in the recipe, Stich said that 6 ounces of ahi feeds one person.] While things are marinating, take a look back at parts one ... More >>
Gloria Mogollon has shared a great deal with us this week; to finish, she's featuring a dish that can be served family-style or perhaps brought to a potluck. Either way, it's a hearty meal for all. While you're waiting for the water to boil, there's a few minutes to look back at parts one and two ... More >>
[Hole In the Wall] Elevating the placing of grilled meat on top of rice to an art form
The Anaheim restaurant was tapped for FOX's 'Kitchen Nightmares.' Is the food now dreamy?
Photo by Meranda CarterHow can you go wrong with fried food? Seriously. Chef Josef Lageder even gives you a meat alternative, if the thought of veal makes you squeamish. (It shouldn't. In fact, it tastes even better.) He serves up a few words of cooking wisdom on the side, deeming this recipe use ... More >>
Meg Strouse/OC WeeklyCrispy-skin salmon with orange couscous, watermelon, mango and tomatillo sauce.See Meg Strouse's slideshow of last night's Dos Lime dinner here!We've never understood what led Jason Quinn and Hop Phan to open food trucks, other than lower startup costs, but whatever the motiv ... More >>
Photo by Meranda CarterWhat else can we say about Wahoo's co-founder Wing Lam that we haven't already covered? How about that he's teaching at both Chapman and Concordia Universities (this fall and winter, respectively.)? A man that can often be found on his company's taco truck serving the local ... More >>
The Fullerton eatery is lightning-quick, modern and delicious
[Hole In the Wall] This Westminster standard sells the best rice porridge in OC
Photo by Meranda CarterSome combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon....and a salad was b ... More >>
OC's best brunches: The ethnic, the gorgeous views and the bottomless booze!
Photo by Meranda CarterPer Andrew, this simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with the sauce. The sweet, spicy, smokey and rich "everything sauce" can be used on, well, everything. Always have some of this in your fridge ... More >>
Photo by Meranda CarterWe've discussed food, inspiration, and brains with Joe Youkhan of The Tasting Spoon luxe lonchera. It's about time he shares some of his delicious knowledge with us. A featured chef at this year's OC Fair, Joe provides the mise en place to the recipe he'll be demoing. Who k ... More >>
Photo by Kevin LaraAs we conclude our series with seasoned chef Renzo Macchiavello, he leaves us with a parting recipe of seafood. Ideal for the summer days and nights, it's refreshing, yet packs some heat...maybe to make you sweat (because sweating is the body's way of cooling off, right?). For ... More >>
Edwin GoeiThai Spice's Pad ThaiAh, pad Thai: the gateway drug to a full-on Thai cuisine addiction. This stir-fry of humble means has not only become the national dish of Thailand, but also an emblematic representation of its culture throughout the globe. Even if you don't know much about Thailand ... More >>
There's just something about the combination of pork and pineapple that goes together. The Hawaiians know it, the Filipinos know it, even chain pizza restaurants know it. What the Mexicans have figured out better than nearly anyone else is that the best partner for fresh, sweet pineapple is not j ... More >>
Dave LiebermanThere's nothing like going to an Italian restaurant and sitting down to a plate of pasta, and there are certainly few more serendipitous moments than when the pasta arrives and it's tender, obviously house-made pasta simmered in sauce or simply tossed with oil and herbs.There's a lo ... More >>
Flickr user frightenrabbitThis is not one of the five.Living in California means being surrounded by the best produce in the United States. Fruits and vegetables burst forth from every grocery store--even bodegas, long scorned by New Yorkers on a rant about food deserts, have plenty of produce.Ne ... More >>
Flickr user annannamouseEdwin posted earlier about the grunion run expected for this weekend. If you've got a California fishing license, you can take your grunion home with you--no limit, but don't take more than you can use. They're tiny, but they're edible--and even tasty. The only grunion ... More >>
Flickr user Another Pint Please...As if the Weekly had the budget to buy us lobster...Tired of the same old burgers and dogs you grill every Memorial Day? Steaks and chicken don't lift your kilt like they used to? Here's some ideas for things to throw on the grill this weekend that your frie ... More >>
Photo by Kevin LaraThe Mexicali burger comes highly recommended by chef Jared Cook, because it's insane. Tell us what you think as he shares everything (but the secret sauce) below. To view Parts One and Two of our interview with St. Roy Chef's Pub at Vine, you can click here, and here.
Flickr user abbyladybugDay of the dead... hot dogsYou've been to that family picnic: the one where Uncle Hank mans the grill and cremates innocent frankfurters. You know the kind: blistered, third-degree burns on the outside, and still-frozen on the inside? Stop the zombie meatsicles! This week m ... More >>
Flickr user tribbles1971 It's that time of year for ye olde Ren Faire in Irwindale. I'm as much a fan of smoked turkey legs as the next period-garb-wearing faire-goer, but it's not worth wearing 60 pounds of ethnically-correct samurai-warrior armor so I can gnaw on a turkey drumstick.This week: a ... More >>
Beets get little love. Ask people to name a dish with beets, and the first thing 90% of people will say is borscht, which in the United States is an bland, smooth, violently red-purple potage, as though a toddler with fingerpaints tried to make vichyssoise even more insipid than it already is. (B ... More >>
Dave LiebermanPho Kimmy's pho dac bietWelcome to OC Weekly's Final Pho. Sixteen pho shops chosen from the more than 100 in the county; four critics who know what the pho makes a good bowl of Vietnamese noodle soup. The chosen 16 will face off in each of our brackets, two by two. Today's match ... More >>
ProfessorSalt.comPho Thanh Lich's Pho Dac BietFour pho shops face off in each of our brackets, two by two. For today's bout, two of Little Saigon's old-school heavyweights square off and trade body blows until only one leaves the ring alive. In the red green corner--Pho Thanch Lich, last year' ... More >>
This Tustin dive dazzles as the first Okinawan restaurant in Orange County
This San Clemente Hawaiian restaurant will make you recall your fondest vacation memories
Photo by Kevin LaraFor our final part of On The Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is? Hmm, if only there were a hint... If you missed the first or second part of our Q&A, click her ... More >>
The British are coming. The British are coming. And they're bringing their Indian food. Tamarind, a Michelin-starred London restaurant that also got kudos from none other than Gordon Ramsay himself, is opening at Crystal Cove Promenade in Newport Coast. In the Irvine Company press release tha ... More >>
Coffee, sandwiches, empanadas and more make this delicious Long Beach eatery hard to classify
Zankou Chicken, the Armenian-Lebanese rotisserie chicken restaurant with a store in Anaheim's Little Arabia, is widely known for its white garlic sauce. At first glance, it looks like vanilla cake frosting. Taste it, though, and it has a garlic punch that whups you across the face like Randy Couture ... More >>
Hideki Saito weathers drunkards and the clueless alike at his Laguna Niguel eatery to deliver greatness
Flickr user camknowsCheap, cheap facsimile: reject this if financial straits allow!It's difficult to write about ramen because the simple dish of yellow noodles in broth is fetishized by its partisans; ramen arguably inspires more heated discussions than any other element of Japanese cuisine. It' ... More >>
Dave LiebermanCannelloni are Italian crepes wrapped around savory fillings such as meat purée or spiced cheese, then laid in a pan and baked with sauce; lasagna is a casserole built like stacked enchiladas, with layers of meat and cheese.Combine them, and you have lasagna rolls, David Zinczenko ... More >>
Photo by Mary Bell Today we continue our Q&A with Ross Pangilinan, the Executive Chef at Leatherby's Café Rouge in Costa Mesa. As promised this is the part of the interview where we get a little more personal with him. If you missed the first part, click here. And stay tuned tomorrow for ... More >>
Dave LiebermanRob Eshman is the editor of and occasional food blogger for the Jewish Journal who raised the hackles of Los Angeles food bloggers earlier this year by posting 10 reasons Saveur's glowing review of LA's promise as a food destination was misguided.Well, dear readers, Eshman has done ... More >>
Thank the masterminds at Epic Meal Time for this recipe that's sure to be a Thanksgiving classic. A quail in a cornish hen in a chicken in a duck in a turkey in a pig. Wrapped in bacon. It's the TurBaconEpic. Bon appetit.
Flickr user titoperezNot having a turkey carcass [yet], we couldn't furnish a picture of the recipe.One of the very best things about Facebook is the serendipitous discovery of amazing-sounding food. When I posted the link for our five Mexican dishes to make from turkey leftovers, chef Dee Nguyen ... More >>
From grandma to grandchild, the Montecristos keep this bistro humming with their Lebanese meals
Photo by Flickr user Jeff Kubina In Part One, we talked about how to ferment a wet pizza dough recipe slowly in your refrigerator. This week, we'll talk about tips and tricks to shape that dough and turn your home oven into a reasonably good replica of a brick-lined deck oven like you'd find in ... More >>
This Buena Park eatery just might be the county's first restaurant to specialize in Peruvian-Chinese food
Christopher Victorio/OC WeeklyArena food tastes better when garnished with Canuck tears.Q: What's better than an awesome cheesesteak at OC's home of hockey?A: An awesome cheesesteak with a Ducks home victory on top. Cue the Bro Hymn!
Photo by Todd BarnesFor our final installment of On The Line with Kris Kirk of Ecco, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.
Boozy but never barbaric, Fullerton's Pint House blazes its own path on the pub scene
Photo by Todd BarnesToday we feature a recipe for Gabbi's Achiote Chicken. Here is part one and part two of our Q & A.