Orange County is ramen paradise. We have it good here. Really, really good. Here are the 10 best. You won’t go wrong with any one of these, but you will have to wait in line at all of them…
Irenia has the potential to do for Filipino cuisine in Orange County what Taco Maria has done for Mexican food.
The chef reaches over the sushi counter and places a bowl in front of each of us. The bowls are filled with ice, topped with the live shrimp he has just dismantled. The shrimp are huge, like mutants. Their dismembered heads and bodies sit side by side, a couple of inches apart but still very much alive.
A lot has changed at the St. Regis Monarch Beach lately. For starters, it’s now just the Monarch Beach Resort, with a brand new, very beachy look throughout. The restaurant formerly known as Motif is now called Aveo, and that’s where I recently enjoyed one of the finest Nicoise salads I can recall.
The hostess sees me peeking through the window, so she opens the front door. “May I help you?” “Two for dinner?” I ask. I can see that almost every seat in the restaurant is already taken. “Just a moment,” she says. She walks across the very small room to whisper something to the chef. He …
Gizzard shad can be an acquired taste. But it also depends greatly on the skill of the chef. That’s why it is often said that sushi chefs judge each other by their kohada, or gizzard shad…
It was another great year at the O.C. Press Club Awards. I am honored to be named best restaurant critic again, sweeping both first and second place in that category, and more…
When eating at Ngu Binh restaurant in Westminster, the question isn’t what to order but rather, simply, “Large or small?”
Old Crow is far and away the best restaurant to open thus far at Pacific City. The corporate chef is Tony Scruggs, a self-taught cook who competed on television’s “MasterChef” a few years back. Scruggs’ barbecue is probably best described as Chicago-style with influences ranging from Tennessee to Arkansas.
I told the chef “omakase,” meaning that I trust his judgement, I’m in his hands. And the first few courses were fairly predictable, as I’ve dined at the sushi counter at Shunka a dozen times before and knew more or less what to expect. But I also knew there would be a curveball at some point, and here it was: baby squid sushi.
I am constantly thrilled at the sight of a perfectly cooked lobster served with drawn butter. As far back as I can remember, this is a food that has fascinated me. It’s such a simple combination yet utterly luxurious. It’s something that works just as well in a fancy white-tablecloth restaurant as it does at a casual outdoor cantina on the beach.
Last week I wrote about the pizzas at Stag Bar + Kitchen on Newport Beach’s Balboa Peninsula. If you haven’t been there, you must go. It’s a pretty cool bar – with darts and pool tables – that was recently revamped and expanded with the introduction of a scratch kitchen overseen by chefs Jeff Moore and Joseph Havlik.
It’s easy to eat well in Orange County without robbing the 401k. Here are my favorite cheap eats for 2016!
In Spain, the cow is important because that’s where cheese comes from, and it’s always nice to have some cheese when you’re eating ham. But in the hierarchy of the Spanish barnyard, the pig is king. The cow is just a cow, the maker of cheese.
Everyone in the restaurant turned to look as the waiter carried the prawns through the dining room. And they taste as good as they look. The prawns are heavily charred on the grill, yet the meat is incredibly succulent.