15 minute read
Kure It Cancer Research’s Rivals Cup
rich roster of esoteric suds and polished pub grub from chef Craig Brady. Dishes such as a braised lamb pappardelle and coriander roasted baby carrots. Lunch and early dinner are options for bypassing the crowd. 190 S. Glassell St., 714-221-0680. $$
PLACENTIA
EL FAROLITO
Often packed tighter than a taquito, this is a go-to favorite for traditional border fare, served fast and friendly. Pass the wait with an icy Negra Modelo— regulars know to grab one from the cooler out front.
Huevos dishes—rancheros, machaca, chorizo—are popular on weekend mornings, and served until 3 p.m. 201 S. Bradford Ave., 714-993-7880. $
RANCHO SANTA MARGARITA
THE BLIND PIG KITCHEN & BAR
Lakeside seats, terrific craft cocktails, and daring fare by young chef Karl Pfleider earn local love for this rare gastro-canteen in Rancho
Santa Margarita. Midweek tapas start at 3 p.m. with goodies such as steak tartare with pistachio XO sauce. But wait until 5 p.m. for the mahi-mahi with paprika mole. 31431 Santa Margarita Parkway, 949888-0072. Second location (not reviewed) in Yorba
Linda, 4975 Lakeview Ave., 714-485-2593. $$
CARMELITA’S KITCHEN
This lakefront sprawler offers top-notch Cal-Mex fare from the culinary vision of owner Clemente Heredia Jr., a third-generation operator. Expect Prime beef in the steak tampiqueña, Kurobuta pork in the wonderful carnitas. Outstanding margaritas. Warm, spiffy service. 31441 Santa Margarita Parkway, 949-709-7600. See Laguna Beach location. $$
SAN CLEMENTE
MRK PUBLIC
Three chefs, two of them former co-chefs at Tabu
Grill in Laguna Beach, transform a fast-casual fixture into a winning spot that offers craft beers, all $5, and a tightly edited menu of elevated favorites, notably
Tuscan toast, and a terrific fried chicken sandwich.
The rear counter offers a distant ocean view. 1402
S. El Camino Real, 949-441-7621. Beer and wine. $
NICK’S
On a prime stretch of vintage Avenida del Mar, this inviting bar and grill is just urbane enough to lure grown-ups who prefer to skip the surfer grub scene in favor of crackerjack cocktails and a compact all-day menu of comfort classics with a modern twist. Ace bets include the steakhouse salad and blackened fish sandwich. And there’s a sidewalk patio with fireplace. Sociable service is notably polished. 213 Avenida del Mar, 949-481-2200. See
Laguna Beach location. $$
SOUTH OF NICK’S
From the festive boxes of Chiclets at the reception station to scores of fine-sipping tequilas at the roomy bar, this beach burg shop from the team behind Nick’s is all about hospitality and scratch cooking. Cocktails are special, so are desserts, but don’t miss the feel-good dishes such as mini-sopes, sea bass in poblano cream, and pork chile verde. 110
N. El Camino Real, 949-481-4545. Second location (not reviewed) in Laguna Beach at 540 S. Coast Hwy., 949-376-8595. $$
VINE
A decor revamp of the cozy dining room and a menu overhaul add up to impressive new heights, because owner Russ Bendel Jr. wisely gives sauce monster and executive chef Jared Cook full reign over the kitchen. Look for killer duck wings and nightly specials that tend to sell out. A garden out back only sweetens this beach burg gem. 211 N. El
Camino Real, 949-361-2079. Dinner only. $$$
SAN JUAN CAPISTRANO
L’HIRONDELLE
This pudgy, white adobe in the mission’s shadow charms with home cooking of the French-Belgian sort. The snug room has a cozy aura for chilly nights; the flowery patio suits the cuisine. 31631 Camino
Capistrano, 949-661-0425. Beer and wine. $$
MAYFIELD
Modern, hyper-seasonal California fare meets the timeless food ways of the Middle
East at this ingenious newcomer. Breezy two-story digs include a pretty quartz bar for leading-edge cocktails. Do try fried eggplant, lamb meatballs, and shareable dips. By day, look for indulgent brunch dishes. 31761 Camino Capistrano, 949-218-5140. $$$
PROMOTION
O.C. Scene PEOPLE | PARTIES | EVENTS | OPENINGS
A full contingent of 144 golfers filled out the roster at Pelican Hill Golf Club for the 2021 Kure It Cancer Research’s Fourth Annual Rivals Cup golf tournament. With the USC/UCLA rivals theme taking on a new meaning with the new tagline, “USC vs. The World,” meaning all rivalries welcome. Special players included Lakers Showtime-era players James Worthy and Byron Scott. Guests gathered at the awards reception at Aston Martin Newport Beach for a tempting silent and live auction fare and delicious food and drink. The first-place winning foursome repeated their feat with Anaheim Ducks star Ryan Getzlaf leading the way, and an estimated $160,00 was netted for the cause. Checks of $150,00 were presented to both the UCLA Jonsson and USC Norris Comprehensive Cancer Centers.
Photos by Tony Lattimore
RAMOS HOUSE CAFÉ
A sweet adobe hiding in the historic Los Rios district,
Ramos House Café turns out some of South County’s most delectable daytime fare. Contemporary and clever American breakfasts and lunches (brunch on weekends) have a distinct Southern accent that fits the rustic, alfresco setting with passing trains as soundtrack. Look for ethereal biscuits and crab hash. And don’t miss the killer bloody mary. 31752
Los Rios St., 949-443-1342. $$
SANTA ANA [ SEE ALSO SOUTH COAST METRO ] BENCHMARK
Quirky but capable, this Santa Ana spot goes all-in for alfresco, luring diners with a tree-shaded setting on a vintage residential street. The menu of American bistro dishes is just big enough to have wide appeal.
Happy hour and weekend brunch have a backyard party vibe. Dinner surprises with upmarket dishes, say a lovely bavette steak atop celery root purée. 601 E. Santa Ana Blvd., 714-480-0225. $$
CHATO’S BAR AND GRILL
This intrepid Mexican canteen offers less familiar dishes—corundas, roast quail—alongside comfort favorites such as ceviche and chilaquiles. Michoacán native Sergio Ortega previously of Descanso, is executive chef. Inaugural meals include dinner nightly and Sunday brunch. Commendable cocktails. 400 N. Broadway, 714-852-3256. $$
EL MERCADO MODERN CUISINE
Deceptively bare bones, the menu offers about 20 dishes, each showcasing a regional recipe from Mexico’s distinctive territories. Don’t miss a sublime aguachile verde. Also impressive: crisp tacos ahogado in hot broth. We loved the guajillo salsa-soaked bread in the open-face pork pambazo at brunch. Inventive cocktails lean on mezcal and house-made bitters. The vintage site with soaring ceilings seats 115 and boasts modern artwork.
Expect kind, unflappable service. 301 N. Spurgeon
St., 714-338-2446. $$
MIX MIX KITCHEN BAR
BEST NEW RESTAURANT 2017
DTSA got a major dining upgrade with this winner from chef-owner Ross Pangilinan. A veteran of highend dining, his major culinary chops rule the day but not the tab at his breakout venue with zero pretension and multicourse meals packed with finesse. Think prosciutto toast with quince honey, and seared foie gras with al pastor spices and charred pineapple. Spiffy craft cocktails, too. 300 N. Main St., 714-836-5158. Dinner only. $$$
SEAL BEACH
320 MAIN
Seal Beach’s dark-but-cheerful indie venue boasts a long-respected cocktail program, and new chef
James Miller complements those craft cocktails with a menu of rich, high-flavor fare. Think bone marrow
Wellington, and for brunch, fried chicken Benedict.
Fun day-of-the-week specials include Tiki Tuesday and Wine and Whiskey Wednesday. 320 Main St., 562-799-6246. $$
MAHÉ
Mahé is a hot spot for locals. Entertainment and a lively bar are the backdrops for sushi, steaks, and seafood. The inventive rolls, such as the salmon Beet salad at Knife Pleat
bomb, will make you a regular. 1400 Pacific Coast Highway, 562-431-3022. Dinner only. $$$
SOUTH COAST METRO
ANQI
Tight focus on the fare makes dining at this South Coast Plaza hot spot better than ever.
Executive chef Ron Lee makes delicious harmony with matriarch master chef Helene An’s spicy beef tacos and roasted New Zealand lamb rack, as well as her fabled roast crab (Tuesday only). Zen chic decor turns heads. Drinks at the dramatic bar dazzle the cocktail crowd, but try Sunday brunch for a more kickback experience, or snag a padded stool at the adjacent noodle bar. 3333 Bristol St., 714-557-5679. $$$
ANTONELLO RISTORANTE
For more than three decades South Coast Plaza’s
Italian grand diva has reigned for ultrafine feasting on authentic, traditional dishes backed by a savvy wine selection deep with Italian stars. House-made pastas, breads, and desserts. The restaurant’s aura of privilege is underscored by pampering service for VIPs. A full-service wine bar is the latest update. 3800 South Plaza Drive, 714-751-7153. $$$
THE HALL GLOBAL EATERY
Upscale yet low key, full service Crudo gets a bit lost amid The Hall’s 10,000-square-foot wonderland of casual offerings, but do search out the latest menu from Amar Santana. It stars seasonal riffs on crudos exploding with worldly flavors plus endless choices from the raw bar, charcuterie list, and don’t-miss intricate cocktails by bar star Michael Rooney. Patio seating highly recommended. 3333 Bristol St., 714-515-5544. $$
DARYA
Don’t let the chandeliers and acres of marble deceive—this convivial Persian dining room isn’t staid or formal. It’s de facto party central for the county’s Persian expats, their kin, and others who enjoy superb renditions of Middle Eastern kebobs, rice dishes, and classics such as fesenjon, a savory meat entree. Efficient service and huge portions make this a good choice for groups. 3800 South
Plaza Drive, 714-557-6600. $$
DIN TAI FUNG
Fans happily endure long waits to satisfy their craving for xiao long bao, juicy pork dumplings, hand-pleated with care. Bowls of noodles, rice, and stacks of bamboo steamers crowd tables as diners blend their own aromatic dipping sauce from rich soy, black vinegar, and shreds of fresh ginger. 3333
Bristol St., 714-549-3388. $$
HAMAMORI
Sushi master artist James Hamamori applies persuasive talent to this South Coast Plaza penthouse dazzler of a sushi bar. Son Jim is now behind the bar, too, but this heavenly venue also shows off non-sushi dishes such as uni floating in edamame puree, Kobe rissole, and miso-marinated lamb chops. Omakase is truly top-notch. 3333 Bear
St., 714-850-0880. $$$
KNIFE PLEAT
Knife Pleat inhabits the penthouse of South Coast Plaza. Chef Tony Esnault and partner
Yassmin Sarmadi are new to O.C. though acclaimed in Los Angeles, and in the case of Esnault, covered in Michelin star dust after years with mentor Alain
Ducasse. Esnault is a disciple of the seasons; his style is light, graceful, and precise as revealed by escargot ravioli in broth, his famous legumes de saison, or the ultrarefined cassoulet. Don’t skip
Germain Biotteau’s indulgent desserts. 3333 Bristol
St., 714-266-3388. $$$
MORTON’S, THE STEAKHOUSE
Steaks, including a 48-ounce porterhouse and a double-cut filet mignon, are wet-aged three to four weeks. Fill your plate with giant sides of broccoli
Bone marrow pizza at Terrace by Mix Mix
and hash browns, but leave a little room: There’s chocolate cake for dessert. Killer happy hour deals, early and late night, Sunday through Friday. 1641
W. Sunflower Ave., 714-444-4834. See Anaheim location. $$$
RITTER’S STEAM KETTLE COOKING
Chef-partner Mike Ritter and crew create Cajun-
Creole magic in 12 steam-heated steel caldrons that cook seductive versions of gumbo, chowder, and the legendary pan poast—a heady concoction of various shellfish bubbling in a rich sauce of cream, tomato, and secret spices, topped with a dome of perfect jasmine rice—that’s by far the bestselling dish.
And don’t miss the mean po’ boy sandwich. 1421
W. MacArthur Blvd., 714-850-1380. Beer and wine. $$
ROYAL KHYBER
Arun Puri, the creator behind Orange County’s first
Indian restaurant, is still buying the spices and manning the tandoor oven in the skilled kitchen at this upscale choice for first-rate renditions of classics such as butter chicken, tikka masala, and the signature Khyber’s Nectar, a dish of slow-cooked lamb shanks said to be an aphrodisiac. 1621 W.
Sunflower Ave., 714-436-1010. $$
TERRACE BY MIX MIX
Canny chef-owner Ross Pangilinan leverages the success of his original Mix Mix Kitchen Bar in downtown Santa Ana with this minimalist aerie overlooking the stylish Bridge of Gardens skywalk at
South Coast Plaza. This venue lacks a full bar, but it has wine and beer and is open daily with ample free parking. Fans love the three-course lunch for $20, but weekend brunch with its mimosa cart beguiles, and dinner offers the best prix fixe in the center.
Don’t-miss dishes include Asian ribs, hamachi crudo, and pork cheek adobo. 3333 Bear St., 657-231-6447. $$
VACA
Top chef Amar Santana and ace partner Ahmed
Labbate return to Costa Mesa with an exuberant, singular ode to Spain. Santana sidesteps the “eat local” crusade, offering peerless jamon Iberico, lush bomba rice for paellas, and verdant Mahon gin for cocktails. Dozens of authentic tapas beg to be tried, but do consider excellent wood-grilled steaks, dryaged in-house. Dinner tables at prime times are scarce, so plan, wait, or aim for lunch. 695 Town Center Drive, 714-463-6060. $$$
TUSTIN
CENTRO STORICO
Old Town Tustin’s new kid on the old block transforms a vintage building into a spaghetteria and bar, plus a back pocket cafe. Artisan, fresh daily pasta is the latest effort from the Pozzuoli family behind Centro, the excellent micro pizzeria next door.
Signature dishes include Capperi e Olive (casarecca),
Aglione (bucatini), and grilled porterhouse for two. 405 El Camino Real., 714-258-8817. $$
CHAAK
Gabbi and Ed Patrick of Gabbi’s Kitchen chose Old Town to show off the county’s most sophisticated take on the regional fare of Mexico’s wondrous Yucatan Peninsula, naming their new location after the Mayan rain god. The dazzling space features a retractable roof and sliding Roman shades to lovely effect. Must-have dishes include sikil pec, a roasted pumpkin seed dip, as well as cochinita pibil and carne cruda. A 16-seat bar invites lingering over elaborate cocktails or a glass from an uncommonly diverse wine list. 215 El Camino
Real, 657-699-3019. $$$
ROMA D’ ITALIA
Old Town’s durable red-sauce joint keeps fans coming for family-recipe meatballs, pizzas, parmigianas, and pastas. Casual digs include the red-checked tablecloths, and shakers of crushed pepper. Good for groups and speedy work lunches. 611 El Camino Real, 714-544-0273. $
SNOOZE
Denver-based Snooze handily charms the allday, everyday brunch crowd it lures to its Tustin
Marketplace venue. Consistently delicious riffs on classic egg and pancake dishes make for a brunch you want but will never cook at home. Expect peppy, earnest service that reflects the menu’s slogan of
“peace, love, pancakes.” 3032 El Camino Real, 714-4156269. Second location (not reviewed) in Orange at 240 W. Chapman Ave., 657-284-1850. $$
THE WINERY RESTAURANT & WINE BAR
The O.C. power crowd doesn’t care that this isn’t a winery, but a huge, handsome restaurant that attracts disciples of steak, wine, and cigars. They’re exactly the folks you’d expect would follow partners
JC Clow and William Lewis from their previous gig at Morton’s, with executive chef Yvon Goetz in tow. Best bets include Goetz’s signature Alsatian
“pizza” and the Colorado buffalo carpaccio. If the 7,500-bottle wine cellar isn’t enough, you can always purchase a private wine locker. 2647 Park Ave., 714258-7600. See Newport Beach location. $$$
THE YELLOW CHILLI
The Yellow Chilli is another franchise by Sanjeev
Kapoor, India’s mega-celebrity chef. Bigger than
Wolfgang or Martha. The massive menu proves the master chef isn’t stingy with recipes, not after writing more than 150 cookbooks. Knowledgeable servers help navigate the options. Don’t miss Sham
Savera, one of Kapoor’s most famous creations: open-face spinach dumplings filled with fresh white paneer that float in silky tomato gravy spiked with garlic, cardamom, and mace. 2463 Park Ave., 714389-5280. $$
ZOV’S TUSTIN BISTRO
Fans love Zov Karamardian’s modern, creative way with Mediterranean flavors.
Zov keeps her flagship venue fresh and stylish.
Expect Cal-Med dishes such as Moroccan salmon salad, spiced lamb burger, and pomegranate baby back ribs. Desserts are a standout, as are cocktails and chic mezze starters. The patio cafe out back stays busy at lunch and weekend breakfast. 17440
E. 17th St., 714-838-8855. See Newport Coast location. $$$
YORBA LINDA
BLUE AGAVE
Southwestern favorites, from tamales to carnitas, and mole enchiladas in generous portions, keep regulars coming back. For something different, try the Puerto Nuevo tostada with shrimp, mahi-mahi, sour cream, and raspberries in a pumpkin seedcitrus dressing. 18601 Yorba Linda Blvd., 714-9705095. $$
THE WILD ARTICHOKE
Chef-owner James D’Aquila and his winsome crew raise the culinary bar at this teensy, modest storefront. Expect skillful, gourmet incarnations of comfort fare, such as pasta Bolognese. Desserts are few but mighty. 4973 Yorba Ranch Road, 714-7779646. Beer and wine. Dinner only. $$
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PICTURESQUE PLAY
Atila Lotfi and his wife, Blakeslee, bring their unique wooden toy company, Odin Parker, to Rancho Mission Viejo. by Astgik Khatchatryan
Tell us about Odin Parker. Our focus is wooden, heirloom-quality toys for kids up to age 5. When my wife was pregnant with our son, Jackson, we were looking for toys and had a really hard time finding things that we liked. The only options seemed to be loud, bright, battery-operated plastic toys. Nothing aesthetically pleasing in a way that if you left it out in your living room, you wouldn’t mind looking at it. But we found that small-toy makers in Europe were making these great wooden toys, and we asked if we could sell them in the U.S.
Why the move from Oregon to Orange County this spring? My wife and I actually used to live in Orange County, but in 2017 when we had Jackson, we moved to Oregon to be closer to family. We missed Orange County so much, and we were so excited to come back and move our business out of our home to an office and warehouse space.
Did the pandemic a ect your business? We were very fortunate, and sales of our educational toys especially grew with parents having to teach kids at home. People realized that kids quickly get bored with battery-operated toys. With wooden toys, you have to rely on your imagination.
Can you tell us about the company’s social mission? We partner with Children’s Hunger Fund. When someone purchases something on our website, it says exactly how many meals that will provide for kids in need. After college, I worked for Project 7, which is an O.C. candy company whose main focus is giving back. It really instilled the idea in me that whatever your business is, you should be giving back.
FIND OUT MORE!
odinparker.com
