Sidecar who? Ah, yes. The buzz going around in December was Sidecar Doughnuts' test kitchen cranking out full-sized samples for anyone who could get up at 8 a.m. on a Saturday. We were originally told a January launch date. Then we waited. And waited. And then they dropped off our radar.After months ... More >>
We can't speak for San Diego or Pasadena, but the bar at Slater's 50/50 in Lake Forest is loooooooong. Like slide a pint across the countertop, Coyote Ugly dancing long. And full of male bartenders (not that we minded). Rodrigo, Bean and Tony can recommend what's on tap anytime. Our task: remember w ... More >>
When someone mentions the word brunch, we immediately say, "Where?!" It is our meal of meals, the bacon atop our mac and cheese. Brunch can be a Vegas AYCE extraordinaire, or a highbrow prix fixe served at Cafe Hipster. The interpretation may vary, but one thing remains consistent: eggs. Glorious eg ... More >>
To get Alessandro to sit still for our meeting was next to impossible. Somewhere between emails, planning the daily special (sea bass with a white wine sauce made with grapes in their garden), and coordinating the staff schedule, we went over the questionnaire. What was the first thing your Nonna Id ... More >>
The garlic noodles at AnQui? Of course. The tamarind crab? Legendary. Cocktails? Superb. The South Coast Plaza eatery can always be counted on for a great, inventive dinner--a recent addition is tongue tacos made from a wonton shell--take THAT, Glen Bell!They also have a molecular gastronomy section ... More >>
Finding Paninoteca Maggio requires some doing. Its general location--in the plaza with Mother's Market on Main Street in Santa Ana's northernmost reaches--is pretty easy to find, but Paninoteca Maggio is in one of the live-work lofts that ring the strangely built central parking lot. If you walk alo ... More >>
Friends either complement each other or tend to act like twins. For the guys of Waffles de Liege, it's somewhere in the middle, as you'll see in this week's luxe lonchera interview. We met for lunch on their day off and discussed the business -- like those requests for bean-and-cheese burritos?!Your ... More >>
Nutella is delicious but there lies a deep challenge in getting it from point A to point B--that is, from container to mouth. The treacherous process involves fetching a spoon, butter knife or other scoopable object. Of course, you can always just dig in with your fingers like the classy beast you a ... More >>
Starbucks, according to several sources, may have a secret menu where one can conceivably order items with code names such as "Captain Crunch" and "Oreo Frappuccino." These drinks don't necessarily contain those ingredients, and are often just rejiggered recipes of their normal drinks with a few of ... More >>
First reported by Michelle, we ended up at South Coast Collection's The Iron Press last week for a friends and family unofficial opening. Beer taps and waffle irons abounding, we took a seat at their counter to check things out.In a building directly across from OC Mart Mix, the windowed, corn ... More >>
Just when we think we've seen it all, along comes the sweet smell of hazelnut lawsuits. Sounding more like an April Fool's scheme, this comes courtesy of Ferrero USA, Inc., the makers of Nutella. You know, that product Kobe used to hawk (and the only sports reference you'll ever see me make).Here's ... More >>
I know I went on a big stink about what kind of food people shouldn't
make at home. That's not because I hate cooking; that was because some
dishes are just bad ideas, whether due to difficulty of technique, time
commitment or cost. Plenty of things are really easy to
make at home, some ... More >>
Playground's duck rillettesJason Quinn's new restaurant, Playground, opened a couple of weeks ago on la Cuatro, near the Yost Theatre. Originally conceived as a high-end burger-and-beer bar à la Burger Parlor, Quinn revamped the concept to allow him and his staff a little more creativity in the ... More >>
Edwin GoeiWould you rather not give out boring old Snickers and M&M's this year? You want to be the special house on the block that has stuff that no one else dares give away? Here are some unusual candies and treats we dug out from our blog's long-dead Wacky Snacks featurette, most of ... More >>
Dave LiebermanIt looks like it's true. Cupcakes are dead. While cupcakes used to be the default--nay, the only--dessert option at the various clustertrucks that roam Orange County serving fancy food in low-brow settings, now it's getting harder to find mobile cupcakes.Whew.
Gentle readers: por favor welcome Charisma Madarang, a recent graduate of UC Irvine's acclaimed literary journalism department, and the author of the great mini-essay on Newport's Dory fleet that appeared in our summer issue. She'll contribute occasional pieces for SaFII--that is, until she leave ... More >>
Photo by Laila DerakhshanianOur conversation with Christian Murcia continues as we discuss family, animal-style fries and Crepes Bonaparte's stint on The Great Food Truck Race. To read up on yesterday's installment, you can click here. For a savory cooking lesson, come back tomorrow.Hardest lesso ... More >>
Photo by Laila DerakhshanianHe may not be French (he's Hispanic), but Christian Murcia can make an authentic crepe. His business acumen has enabled him to launch Brats Berlin, a German-themed luxe lonchera featuring bratwurst, which debuted over the weekend. Join us as we tap the creativity behin ... More >>
Photo by Laila DerakhshanianWe conclude our On The Line segment with chef Hung Tram on a sweet note. Invite your friends over, because this recipe merits a get-together. Chocolate wasted, anyone? To view parts one and two, click here and here.
So you forgot to make reservations, you neglected to buy a gift and the flower shop has been picked bare. Don't worry. There's still one last-minute way to salvage Valentine's Day. Heart-shaped food.You could do pancakes or pizza, but here are five slightly more original recipes, all guaranteed t ... More >>
Edwin GoeiBefore I ate there, you would've found me in the camp of skeptics on True Food Kitchen. Like I mentioned in the review I wrote, it was that presumptuous name and the tie-in with, of all people, a physician. But the food turned out to transcend the New Age "phytonutrient" jargon a ... More >>
Photo by Christopher VictorioToday we continue our Q&A with Dean Simon of Bruxie in Orange. Have no idea what Bruxie is? Where've you been?
If you missed the first part, click here to read it. And stay tuned tomorrow for a recipe.
What show would you pitch to the Food Network?My idea for a sh ... More >>
Flickr user abbynormyNote: not a historical photo from that original contest, but most definitely the same espirit de corps...I'm deep in the archives in doing the research for my book--that Roosevelt chap from New York sure might make a good running mate for McKinley!--and all sorts of historica ... More >>