To tourists, if Anaheim is New York, Buena Park is Chicago: Orange County's second city, the one they go to after they've exhausted all that Disney has to offer. But to locals, Buena Park is more than just the territory of Knott's and knights; it's also the home of a burgeoning Korean population and ... More >>
When we initially began compiling our list, it appeared relatively easy. But when we got to talking to others about their love of all things pizza, pasta and marinara, there were so many more places to consider. We're certain your place for that perfect slice is missing from our ranks, so make it ... More >>
You wouldn't go to a seafood restaurant to only eat the calamari. So why would we populate a list of seafood joints and only stick with the predictable, not to mention expensive, options? So for this list, we've drizzled on a few food trucks, some Asian eateries, a fish and chip shop and a marisc ... More >>
You don't put out a Top Ten list of sushi joints in OC and not inspire some discussion. I'd be disappointed if this one didn't. So the comment board is open for objections, inclusions and even agreement on the ten we've chosen.Without further ado, the list:
Photo by Todd BarnesWelcome to the Weekly's list of our 100 Favorite Dishes for 2011. Tune in every day until we get to número uno! Now, on to the latest entry. My apologies for the spate of entries here that are more a species than an actual entity, but some places perfect a particular genre to ... More >>
Photo by Todd BarnesThe ne plus ultra of Bro-MexUPDATE: Many commentators are bringing up great points that deserve expansion and highlight...after the jump, of course!Original post: I'm doing a review next week on...somewhere, and I asked around Weekly world headquarters for the names of Mexican ... More >>
Photo by Todd BarnesGood news out at the planned Beachwood BBQ in Long Beach for beer-swillers. Shangri-LA Food Blog got owner/chef Gabe Gordon to spill some details on the new restaurant and, particularly, what he has planned on the brew front.
Photo by Todd BarnesGabe Gordon and his Beachwood BBQ crew are invading Long Beach. The Seal Beach staple for ribs and microbrews are setting up another HopCam come this summer for its second restaurant. The new eatery will be in Downtown Long Beach on 210 E. Third St., at the Long Beach Promenad ... More >>
Dee Nguyen, of Break of Dawn: Il capo di tutti capi of OC dining in 2010Yay! It's the end of the year, which means it's year-end list season! YAY! In all seriousness, these lists are great opportunities to further highlight restaurants that did a wonderful job in 2010. Dave, Edwin, and Shuji will ... More >>
Photo by Todd BarnesJinan Montecristo and husband, Juan Carlos Today we continue our Q&A with Jinan Montecristo of Les Amis in Fullerton, a Lebanese restaurant she, her husband and her parents co-own together and have built up a faithful following of toum-loving diners. Stay tuned for a re ... More >>
Photo by Todd BarnesLes Amis is the little Lebanese restaurant in Fullerton we reviewed a few weeks ago. Though owner Jinan Montecristo credits her mom for all the wonderful food (as you'll read in the interview) it is Jinan who is the driving force. Here's Part One of out On The Line intervie ... More >>
Photo by Todd BarnesRick and his FridayHere is the last part of our On the Line feature with Rick LeBlanc of Rick's Atomic Cafe in Costa Mesa. In this installment, he shares his vegetarian taco recipe. And, for the record: we do not hold it against him that he roots for the New England Patriots, ... More >>
Photo by Todd BarnesWe interviewed Rick LeBlanc of Rick's Atomic Cafe yesterday, the man who's bringing a bit of organic, New England class to the office drones around John Wayne Airport; after the jump, the rest of the story!
Photo by Todd BarnesFrom a hidden office in a hidden industrial park behind another hidden industrial park in Costa Mesa, Rick LeBlanc has been wowing foodies and office drones alike with his Rick's Atomic Cafe, an all-American eater given spins by LeBlanc's organic-obsessed mind and able hands-- ... More >>
Photo by Todd BarnesPart two of our interview with Britta's Cafe owner Britta Kvinge Pulliam. First one is at this link; the latest batch after the jump!
Photo by Todd BarnesOrange County--fleeting, impermanent, forever-discarding Orange County--is severely lacking in longstanding food personalities who aren't afraid to open new places while keeping a signature style. There's the Goodells, Pascal Olhats, Chef Abe and...who else? Definitely on that ... More >>
Photo by Todd BarnesGodinez putting the finishing strokes on his bomb-ass huevos divorciadosI must admit I wasn't blown away the first time I visited Anepalco's Cafe in Orange--found the chilaquiles a bit too exotic. But I'm always man enough to admit when I was wrong, and I've more than made up ... More >>
Photo by Todd Barnes For our final installment of On The Line with Derek Venutolo of Capital Grille, 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.
Updated throughout the day, with the freshest post on top. Click after the jump for vignettes on Barbara Coe, Loretta Sanchez, Meg Whitman, and Borat!Midnight. Drink of choice: Alka-Seltzer...my pockets hurt. Loretta Sanchez has pulled away by thousands of votes, but we'll wait until the official ... More >>
Photo by Todd Barnes Today we continue our Q&A with Derek Venutolo, the executive chef The Capital Grille in South Coast Plaza. Stay tuned for a recipe from the chef tomorrow. If you missed the first part, click here. What show would you pitch to the Food Network? Not going to share my ide ... More >>
Photo by Todd BarnesA few weeks ago, we profiled the executive chef of Seasons 52. This week, we talk to the guy upstairs. We mean that literally. Chef Derek Venutolo is the executive chef of Capital Grille, the steakhouse that sits on top of Seasons 52 at South Coast Plaza. Here's Part One o ... More >>
Todd Barnes / OC WeeklyFor a while, the corner of Anaheim and Broadway was the place to get Cuban pastry and cortaditos in Orange County. Now that Punjabi Tandoor has taken over the space, it's the destination for pakoras, tikka masala and saag paneer. This week, we have chef Jagdish Saini on the ... More >>
Todd Barnes / OC WeeklyWhat do you do when you run an immensely successful, hugely popular Indian restaurant in northern San Diego? You expand, of course, and thus Punjabi Tandoor has landed in downtown Anaheim. Our own little bit of Artesia features the best navratan korma in OC, addictive samos ... More >>
Photo by Todd BarnesToday we continue our Q&A with Timothy Kast, the executive chef partner at Seasons 52 in South Coast Plaza. Stay tuned for a recipe from the chef tomorrow. If you missed the first part, click here. What show would you pitch to the Food Network? Healthy cooking from scr ... More >>
Photo by Todd BarnesTimothy Kast is the executive chef partner of the new Seasons 52 at South Coast Plaza, a restaurant that doesn't use butter, has no deep fryers, and keeps everything it serves under 475 calories or less. Here's Part One of out On The Line interview with Chef Kast. Stay tuned ... More >>
Danielle Bacher/ OC WeeklyJack Grisham's life has taken more twists and turns than the PCH. The 49-year-old gained early notoriety as the lead singer of seminal Orange County punk rockers TSOL. After five years fronting the group, Grisham left amid rumors of substance abuse and acrimony from the ... More >>
Photo by Todd BarnesChef Dinh occasionally teaches cooking classes at her restaurant, and this recipe is designed expressly for the home cook. If you missed it, here's Part One and Part Two of our interview.
Todd BarnesWe continue our Q & A with Chef Stephanie. If you missed it, click here for Part One of the interview.
Todd BarnesThis week, we meet the chef-owner of S Fine Dining, one of the few upscale-yet-authentic Vietnamese restaurants in Orange County. Vietnamese cuisine was informed the French occupation of that country, and many of those culinary influences thrive at this fine dining restaurant thanks to ... More >>
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.
Photo by Todd BarnesToday we continue our Q&A with Kris Kirk, the chef at Ecco at The Camp in Costa Mesa. Stay tuned for a recipe from the chef tomorrow. If you missed the first part, click here. What show would you pitch to the Food Network? Something to do with preparing a three course m ... More >>
Photo by Todd BarnesKris Kirk used to cook at the late Sage on the Coast, but now heads the kitchen at the new Ecco at The Camp in Costa Mesa. The restaurant, which opened a few months ago after a prolonged delay, is already making up for lost time doing pizza, a seasonal menu, and, um, a s ... More >>
Photo by Todd BarnesToday, we conclude our series with a recipe for Chef Shelly's Peanut Butter Cookies. If you missed it, read Part One and Part Two of this week's interview.If you watched last night's Top Chef: Just Desserts, you know that one chef made a brilliant cookie and another made a com ... More >>
Photo by Todd BarnesWe continue our interview with Chef Shelly, and learn why the peculiar name A Restaurant and Market was chosen. Click here if you missed Part One of her interview.
Photo by Todd BarnesThis week, we meet Chef Shelly Register of A Restaurant and Market in Newport Beach. Typically, bakers are strong at either breads or pastries, but not both. The French make a linguistic distinction between these specialty shops: pâtisseries sell pastries, and boulangeries ... More >>
Photo by Todd BarnesToday we feature a recipe for Gabbi's Achiote Chicken. Here is part one and part two of our Q & A.
Photo by Todd BarnesWe continue our Q & A with Chef Gabbi, and we ask why there's no signage for their incognito restaurant. Click here if you missed part one. Check back tomorrow for a recipe!
Photo by Todd BarnesWhen Gabbi and Ed Patrick opened their upscale Mexican restaurant in 2006, they chose not to hang signage on their storefront. Despite running in stealth mode for the first few months, word spread quickly about their sophisticated renditions of regional Mexican dishes. Four ye ... More >>
Photo by Todd Barnes For our final installment of On The Line with Gabe Gordon of Beachwood BBQ, our subject shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.
Photo by Todd Barnes Today we continue our Q&A with Gabe Gordon, chef and owner of Beachwood BBQ in Seal Beach. Stay tuned for a recipe from our chef tomorrow. If you missed the first part, click here. What show would you pitch to the Food Network? I don't really watch the Food Network, so ... More >>
Photo by Todd Barnes When Gabe Gordon first secured the Seal Beach spot now known as Beachwood BBQ, one of OC's most beloved rib joints, the chef/owner was considering another kind of place in its stead. What was that concept? Well you have to read tomorrow, where we ask him about it on the sec ... More >>
TSOL, back from embalmment
Remembering the bad old days with Jack Grisham