Grilled skirt steak and corn on the cob, sautéed zucchini home grown, lox and bagels, bacon, tomato pasta
To walk into this darling restaurant and meet Ryan Garlitos, the brains behind the delicious Filipino influenced food and his darling girlfriend Sarah Mosqueda, a very warm and inviting young lady was a real treat for us. Exploring the new food scene in Santa Ana has been amazing. Only 14 minutes from the beach cities and you feel like you are in a different world. Ryan was raised in a very traditional home where his family always cooked. He went to culinary school and worked at one of my favorite restaurants Taco Maria.
We started with the anchovies that were served with a spicy vinegar. Yummy! We then move on to the Charred little gem salad with the best green goddess style dressing. We sampled three rice bowls. Pork belly, Chicken, and Cauliflower. All artistically prepared with delicately sliced vegetables, perfectly cooked with traditional rice.
Irenia, named after Ryans grandmother has a bar that is very hip and the food is excellent. I will definately make another trip to this lovely spot. I felt at home, food was interesting and authentic. Ryan and Sara are very charming. They came out and talked with us about their life and how they started this really special eatery. Next time, I am going to try a cocktail at their amazingly cool bar and enjoy their marvelous cuisine again. They opened their doors last June.
Irenia . Downtown Santa Ana . 400 North Broadway . Santa Ana . 657-245-3466
Tuesday — Saturday
11:00 am — 2:00 pm
Tuesday — Thursday
5:30 pm — 10:00 pm
Friday — Saturday
5:30 pm — 10:30 pm (Bar Open Until 11pm)
657 245-3466 Downtown Santa Ana
400 N Broadway
Santa Ana, CA — 92701
657 245-3466DDowntown Santa Ana
400 N Broadway
Santa Ana, CA — 92701
657 245-3466owntown Santa Ana
400 N Broadway
Santa Ana, CA — 92701
Prince Edward Isle Black Mussels Alsatian Sauerkraut & Sausage Mediterranean Black Cod
Alan is an amazing Chef and a very personable restaurant owner. Influenced by flavors from France, Spain, Caribbean and Asia, he has managed to find comfort food with an array of delicious flavors and presentation. He began as a caterer 30 years ago and is still knocking out adventurous cuisine with a home cooked feeling. Alan loves to cruise the restaurant and he makes everyone feel special and at home.
Word on the street is that Alan's burger is a show stopper. Hmmm! That is next on my list of things to try.
Trust me on this. Next time you are pondering where to go eat, you will not be disappointed in your experience at The Golden Truffle.
Tuesday -Friday Lunch 11:30 - 2:00, Dinner 5:30 - 10:00
Saturday, dinner only
1767 Newport Blvd, Costa Mesa, CA 92627 . (949) 645-9858
If you are not salivating after looking at the photos, there is something seriously wrong with your taste buds. After dining there twice for lunch, Lilly, the owner of Sichuan Impressions now has been ordering our delicious meals for us.
Sichuan typically can been on the spicy side but the taste is so unique and delicious. We tried the cold noodle dish which was over the top. The boils are the soups and my favorite is the Chili Sauce boil. As I said, the fish fillets melt in your mouth and the flavors come together perfectly. I would not go there without ordering one of the boils.
We sampled twice cooked pork, ribs, and lamb and finished off with a delicious cooling jelly dessert with fresh watermelon and mint, which is their signature dish, a gift from Lilly.
In proper Sichuan fashion, many dishes here will leave your mouth guessing and a little fiery, but there are plenty of others that are more subtle. All these dishes come from the aromatic side of China’s famously fiery region.
The Alhambra based restaurant has graced us with their presence in Tustin. You might have to wait a bit but it is well worth it. I suggest you go with a group, meet Lilly and have her order for you.
Truly a cultural and different experience.
Sichuan Impressions . 13816 Red Hill Ave . Tustin . CA . 92780. 714 . 505-9070
Opened 11:30 - 3:00 . 5:00 - 10:00 . 7 days a week
Charred pork shoulder blade, arugula Nano rice, saffron, roasted bone marrow
The inspiration behind Officine BRERA comes from classic recipes from the countryside in Northern Italy where both Chef Angelo Auriana and Matteo Ferdinandi grew up.
The menu at BRERA combines authentic Italian flavors into the dishes he creates. At BRERA, Chef Auriana has taken traditional recipes from his heritage and made them accessible to the American public. Combining contemporary culture with traditions from his past, Chef Auriana always makes sure to stay true to his Italian lineage by using locally sourced, fresh ingredients.
All pastas are homemade and they are known for their wood grilled, spit roasted & slow braised meats.
Ferdinandi’s passion for excellence in service is something that he and the BRERA team always strive for, while showing their guests respect and generosity. That is what makes these men have two very successful restaurants.
The bar is large and very inviting with delicious interesting cocktails and a very festive atmosphere.
If you love The Factory Kitchen, Officine Brera will be an automatic shoe in.
Officine Brera . 1331 E 6th St . LA . 90021 . 213 553-8006
Mon - Thurs: 5:30 pm-11 pm
Fri: 5:30 pm-11 pm
Sat: 5 pm-12 am
Sun: 4:30 pm-10 pm
Mon-Fri: 11:30 am-2:30 pm
We started this fun food adventure at a delicious Japanese Soba Restaurant called Tanakaya. Hand made Soba noodles with added mushrooms was my first choice and the traditional Kakesoba, plain Soba, was also one of our pics.
Starting with the Japanese style homemade fried chicken is a must and a tradition with the Deep Diners. I have searched for the best fried chicken and hands down Ramen and Soba eateries have the best fried chicken I have ever put in my mouth. It is by far the most tasty, moist, and non greasy.
We also sampled the vegetable Tenjyu, tempura vegetables. Yummy!
There's not too many places that make their noodles in house. This restaurant was established in Japan in 1948 and they have made this Tustin location their USA home.
Tanakaya has about 20 tables and is the real deal. You walk in and it smells like home made tsuyu (noodle sauce made with soy and dashi). Fresh made noodles made on the spot everyday. The kicker is that it all tastes great.
It is also really fun to watch them crank out all the noodles you are about to eat. This is not only delicious but it is always fun to venture out and try something new.
You feel like you are eating in Japan.
What is it about the magical Birria Burritos. OMG! You get three to an order. Homemade flour tortillas filled with lean cubed beef that tastes like it has been stewing in flavors for a while. Where is the cheese, guacamole, beans, and cilantro? Well they are non existent and totally unnecessary. This burrito melts in your mouth. The rumor is that Jonathan Gold ordered 300 of these beauties for an Oscar party that he hosted.
Another favorite for me was the Torta Especial. The flavors were so mouth watering and the combination of all the ingredients sent me over the edge. Filled with pork, of course, ham, cheese, a roasted chile and some darn good special sauce.
The combination includes a burrito, wet, with beans and salad. All is yummy but I have to go back and try everything else because I am a huge fan.
Alberto Banuelos is the maestro behind the simple concept. Not only is he the most personal man but he kicks ass in that kitchen. He will greet you with the biggest smile while you decide what you are going to order at this deep and delicious food experience.
The main restaurant is in El Monte and we are keeping our fingers crossed that a second location will open in the OC. In the meantime follow them on Instagram to find the location of the truck daily. You will not be disappointed. His darling father in law helps in the kitchen and his friend Lucy takes your orders.
Burritos, La Palma . 5120 Peck Rd, El Monte, CA 91732 . (626) 350-828
Instagram @burritoslapalma, or on Facebook. They are always buzzing around Santa Ana and other parts of the OC.
The Surf and Sand has the best ocean view in Laguna Beach. To sit right on the beach with the crashing waves in front of you is spectacular. Sunsets at the beach bar are amazing and they serve the full menu.
Breakfast Quesadilla Eggs Benedict Blueberry French Toast
Drop in for Brunch, Lunch, or Dinner. Everyone goes to the main restaurant, Splashes. Do yourself a favor, by -pass the restaurant and head downstairs for great cocktails, tasty food, and the view of a lifetime.
Surf & Sand . 1555 South Coast Highway . Laguna Beach . 877.741.5908
Breakfast: Monday – Sunday, 7am – 11am
Lunch: Monday – Friday, 11:30am – 3pm
Brunch: Saturday & Sunday, 11:30am – 3pm
Dinner: Sunday – Thursday, 5pm – 10pm; Friday & Saturday, 5pm – 11pm
3 pounds course Kosher Salt
2 large egg white
1/4 cup water
1 whole fish (2 to 3 pounds), branzino or a snapper, bream, sea bass or porgy
Freshly ground pepper
1 lime, orange, lime, and or lemon, ginger, fennel (really stuff the fish with whatever flavors you like)
Preheat oven to 400 degrees. Mix together the salt, egg whites, and the water in a bowl. Season inside of fish with pepper and stuff away. Season outside of the fish with pepper. Scatter one-quarter of the salt mixture on bottom of an oval pan or baking sheet, lined with parchment paper, which makes the clean up a snap. Pat remaining salt on the fish tightly on the top to cover the entire surface, including the head, leaving the tale exposed.
Cook for 40 minutes, let rest for 10 before removing the salt coating which you might have to break off with a knife.
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of course salt and egg whites is there to form a hard crust, which, when cracked open, reveals a moist succulent fish, infused with the flavors you selected.
Prep time is quick!! Very dramatic and a 3 lb. fish will serve 2 to 3.
Serve with Lanson Champagne, my personal French favorite.
We started our brunch with Mimosa's, not anything out of the ordinary but our meal was incredible. The Daughters coconut granola, whipped yogurt mousse, topped with guava jam melted in my mouth.
The Molletes, grilled bread, refried beans, queso cotija, fried egg with grilled hanger steak has the perfect amount of spice to tease your palate.
Oatmeal is not one of my favorite things to eat but when you add strawberries and vanilla butter, it is a whole new experience.
Huevos Pescador, Crab, brioche, poached egg, avocado, dash of hollandaise was the next delicious treat at Taco Maria. The combined ingredients topped with Hollandaise really sent this dish to the top of my list of awesome.
We finished our incredible meal with twice-cooked bacon and the buttermilk pancakes, topped with apples, whipped butter, and thyme maple syrup.
Brunch is a fixed price menu. It is so fun to go with a group because you can share all of Chef Carlos Salgados creations.
Chef Carlos Salgado spent a decade in San Francisco and Oakland, learning in many of the Bay Area's best kitchens. From Vernon Morales' cutting-edge Winterland, to Daniel Patterson's ambitious Coi, and James Syhabout's intimate Commis, Carlos worked his way through some of the most thoughtful and innovative restaurants in Northern California before opening Taco María. He was named a Food & Wine Magazine Best New Chef in 2015.
Taco Maria . 3313 HYLAND AVE STE C21 . COSTA MESA, CA, 92626 . 714 . 538-8444tacomaria.com/about/
Closed on Mondays so don't go there or you will be severely disappointed!!!