Orange County

Bear Flag Fish Company – Poke All Day

by Franklin on December 15, 2014

It was sad to see Bear Flag Fish Company move locations. The original had a nice quality to it — it was small, hole in the wall like, and the food was perfectly simple. Now in their bigger and better location, the food is consistently delicious and the decor is spot on. It’s bigger, brighter and just nicer.

I really come here for one thing, and that is their poke. Their ahi and salmon poke is as good as it gets as the OC goes. I’ve had poke in Hawaii — let’s not compare the two. Bear Flag does a great job nonetheless — the fish is fresh and the flavors are just right. I like that they give a huge portion of tortilla chips. The tortilla chips alone are delicious. Extra crispy, to the point where your teeth start hurting, but so good. Eating it with the poke, it is a match made perfectly.

The new spot is nicely decked out and the ambiance is just fresh. Sadly, I havent tried anything else on their menu — its just so hard to order anything else. I love raw fish and their poke is a must order. I rather just fill myself up with more poke than try something else.

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I have been wanting to go to Ritter’s for quite some time. Visiting Vegas throughout, I have been trying to make time to visit Oyster Bar in the Palace Station Casino — All for one dish, the Pan Roast. Chef Ritter, after being approached by some customers went to venture off to open Steam Kettle Cooking in Orange County. Vegas was a long ways away, so Orange County was the next best thing. I was excited to finally try their famous Pan Roast.

Complimentary bread started us off. I made sure I didn’t get too full off of the bread. I of course made sure to save some to scrape up the pan roast bowl.

We started things off with the bacon wrapped shrimp. Shrimp wrapped in bacon, and I’m not ordering it? Please. The shirmp were molasses marinated with mozzarella. Though the mozzarella was lost, wrapping it in bacon did the trick. The shrimp was a bit overcooked, but still had a nice taste to it. Served with molasses mustard on the side, this was a guilty and flavorful appetizer.

We ordered the red beans and rice, which in hind sight, we should have just let it pass. The traditional southern red beans, rice, and andouille pork sausage was good together. The beans were flavorful and the “sauce” was quite good. We ordered it mild, but stupid me asked for a little bit of chopped habeneros. The spiciness did wonders for this somewhat boring dish, but the hot temperature mixed with the spicy habaneros were just too much to bear.

They gave us a bowl of New England clam chowder, on the house. It was rich and creamy, but I felt it was missing something. The clams were plump and the soup was thick. I think a little bit of cracked black pepper would have done much for this bowl. My taste buds were probably singed off by the habaneros at this point.

Ritter’s famous pan roast was worth it. Pan roast is a tomato and cream based creole dish. The rich flavors was such a comfort to me. It was like eating a hearty bowl of curry rice, but not. The creamy tomato mixed with green peppers, onions and celery gave a nice balance. The shrimp, crab, clams, and lobster gave a nice roundabout seafood flavor. We kept the spice level to a mild, but adventurous eaters can choose from a spicy level 1 – 10. The jasmine rice mixed in the pan roast was just a perfect dish.

Ritter’s was an awesome spot to enjoy dinner. The Pan Roast is a must order as it is their signature dish. Nobody comes here for the beans and rice. Nobody comes here for the bacon wrapped shrimp. You come here for the pan roast. That rich comforting bowl of seafood essence and rice was just too nice. No more needing to drive all the way to Vegas for this bad boy. Slowly, they are setting up shop in Orange County.

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The Kroft – Poutine and Porchetta is Done

by Franklin on September 28, 2014

The Anaheim Packing district is a one stope destination for foodies. They have it all. Dare I call it a food court? Far from it, the space offers some amazing food and craft beers. The Kroft is one such establishment that offers amazing hand crafted sandwiches and poutine. I was pleasantly surprised by their delicious food. Orange County doesn’t really have amazing food, but The Packing District is changing all of that.

We started off with the original poutine. We opted out of the extravagant short rib poutine because we ordered the sandwich anyways. We wanted to get the original to get the pure essence of the poutine — to eat it as it was intended to, The fries were fresh and good on their own. The gravy though, was something else. It was perfectly salty and hearty. The cheese curds were melted perfectly from the hot gravy. The cilantro on top gave it a nice contrast and helped cut the fat of the fries and gravy. These were quite delicious and possibly the best poutine I had in a while.

The short rib sandwich was beefy and delicious. The meat was perfectly sauced and pulled away nicely. The addition of arugula was key to keep the grease in check. I did feel like it was missing something though. I added some hot sauce in between bites to keep it exciting.

The fried chicken sandwich was exactly how I imagined it to be. The chicken was fresh and meaty. The batter was light and crispy, and gave the sandwich the extra flavor it needed. The best part of this sandwich was the slaw on top. It gave a nice rounded flavor and gave it even more crunch. Fried chicken and cole slaw go so well together.

The best sandwich they have here, and one of the best sandwiches I’ve had in a while was their porchetta sandwich. These fly off the shelves quickly so make sure they have it in stock. The pork was so pure and flavorful, and the onion jam gave it a nice flavor profile. My favorite was the bits and pieces of chopped up skin inside the sandwich. I remember seeing them cut up the pork for the sandwich, and the chef peeled off the skin. Scared that they were going to discard it, I was almost going to request to keep that part. Little did I know that they were planing on chopping up the skin to add on top of the sandwich. This made every bite have that little crisp of fatty skin. Crisis averted.

The Kroft is really a nice spot and a gem inside the Anaheim Packing District. Located on the bottom floor, it’s not on the top floor with the good lighting. The restaurant pumps out some amazing craft sandwiches and their poutine is a must order. The ingredients are simple and of the highest quality. Each sandwich is created carefully and with flavor being the main focus. I really can’t wait to go here again — Poutine and Porchetta sandwich for me.

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The first time I tried Frostbites, it was an explosion of flavor. The combination was so subtlety perfect and the balance of fruit and cream was sublime. Sorbet chill and Italian ice is what Frostbites is all about. I would have liked to try their crepes, but their “frozen delights” was what I came for. In the bitter sweet end of the hot summer, these are perfect for the sticky air and warm nights.

The Pineapple passion fruit and cream was the perfect combo. The pineapple was tart and contrasted nicely with the creamy custard. On the other hand, the peanut butter chocolate was more of a sweet indulgence. Both were great in their own way, but the classic flavors of cream and fruit was too good. I liked Frostbites, and was a great dessert for a hot night. It kept me cool and refreshed with a nice mix of cream and fruitiness. Summer needs more of this!

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Popbar inside the Anaheim Packing District is a popular spot to visit. They offer gelato on a stick, and they dress it up with toppings and drizzles to your liking. It really isn’t anything special, but the fact that you can dress up your own “naked” ice cream pop makes it fun and specific to you. You can dip in chocolate half way, all the way, stick some nuts on there or other flavors. It’s all up to you, and it is all delicious. After getting your grub on inside the Anaheim Packing District, Popbar is a popular destination to get your dessert.

Hers was a pistachio pop with half dark chocolate and white chocolate drizzle. The dark chocolate had pistachio and the white chocolate had waffle cone crumbles. Mine was a chocolate bar with half dark chocolate with pistachios. The pistachio bits is a must. It’s rare to have pistachios at an ice cream joint, and I think more places need to offer it. The pistachio and ice cream/gelato was delicious. The chocolate mixed in with the gelato was good as well. The best was the waffle crumbles. It was like having a waffle come, but not.

Popbar is a delicious ice cream alternative to your average ice cream in a cup or cone. Their flavors are great together and it is fun to eat gelato on a stick. It does get a bit pricey though, and for the amount of actual ice cream you are getting, there are better places that offer more for your buck. This is the Packing District though. You come here for the fun hippie skippy atmosphere and good food — the high prices come with that. It’s fun to try it once, but it’s definitely not OMG “take all my money” good, but for sure, the best ice cream spot you can eat with one hand.

Popbar on Urbanspoon

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Urban Plates – Farm to Pate on a Budget

by Franklin on July 24, 2014

Urban Pates in Irvine is a game changer. Their “farm to plate, and won’t break the bank” concept is simple and appealing. You get fresh ingredients inside their fresh and delicious plates, and it’s all within your budget.

I really like the grilled wild ono Niçoise salad. It had green beans, organic egg, organic tomatoes, potatoes, capers, marinated olives, and a mustard/champagne vinaigrette. The grilled Ono was seared nicely and had a great flavor. It was clean, meaty and delicious. The mustard champagne vinaigrette was perfect in this salad. The capers gave a nice salty flavor and seasoned the fish nicely.

Once I saw steak, I had to order it. It looked so juicy and medium rare. The seasoned natural beef was precook end, and had a uniquely red hue to it, like almost too red. It was cooked perfectly! The red in the beef wasn’t raw, but a perfectly cooked medium rare. I ordered this with Mac and cheese and Brussels sprouts. The Mac and cheese was superb, your standard creamy and cheesy Mac and cheese. The Brussels sprouts were tasty too. Beef and Brussels sprouts sure a great combination. The Brussels sprouts was cooked with bacon, and gave the vegetables so much good flavor. The trio, beef, Mac, and Brussels sprouts was such a classic combination.

We ordered the quinoa and sweet peas salad on the side to just balance the beef and rich flavors out. I liked the crisp from the sweet peas and enjoyed the bite from the quinoa. It was fresh and brightened everything we ate. It made for a great palate cleanser.

We ended things with a chocolate chip cookie. It was just there sitting near the checkout station. It Was nothing special, but a pretty good chocolate chip cookie nonetheless. Eating healthy at times is overlooked because it either tastes “healthy” or it’s too expensive to eat healthy. UP really balances the two nicely. The interior is relaxing with earthy tones and architecture. The cafeteria style ordering is efficient and convenient. Orange County, you have done well.

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Creamistry – Ice Cream in No Time

by Franklin on July 12, 2014

Have I found my favorite ice cream spot? Does it really have to be all the way in Irvine? And does it have to be nitrogen blasted? Pretty much, yes. Creamistry, as the name suggests uses cream and chemistry to make ice cream. They mix premium cream and flavors and blast freeze it with liquid nitrogen. It’s like how an impatient person would make ice cream, but the taste and texture is so unique and delicious.

The first time I had Creamistry, I had the cookie butter and Cap’n Crunch. You don’t want the Cap’n Crunch on top — you want it crushed up and mixed into the ice cream. The cookie butter was so rich and cinnamony. The best part about nitrogen blasted ice cream is that it is fresh. Ice cream in the freezer could have been made weeks or even months before. Ice cream shops could have made it days or hours before you are eating it. Nitrogen blasting ensures that the ice cream you are eating now wasn’t ice cream yet like just a minute ago. It kind of boggles the mind.

My all time favor flavor here is just the premium ice cream with crushed up Cap’n Crunch. The base milk flavor is such a nice smooth blank slate. The Cap’n Crunch is such a classic flavor. The sweet, corn and caramel flavors come through in a different way. It’s like eating the cereal with milk, but to a totally different level. Don’t look for any other flavors. I’ll be sticking to this basic recipe from now on. I’m even going to ditch the cookie butter. Shocking, I know.

Some may be a bit wary about eating something that has been heavily doused with liquid nitrogen. Who knows what it’s doing to my insides? I mean, if you drink even a little bit of liquid nitrogen, you can die (I’m pretty sure). Who is to say that just mixing it with some ingredients is ok for consumption? Who cares for now. It’s delicious and it makes ice cream like magic. Just don’t forget the Cap’n Crunch.

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Walking into Sancho’s Tacos, I was enveloped by their Mexican style and interior design. From the unique art on the walls and the various paintings, you can’t help but feel the culture of the beach and Mexico. We ordered our food, went to the beach and had ourselves a little beach front picnic. The views were good and the food was tasty. This was definitely different from the LA tacos and burritos I am used to.

The Breakfast burrito, also known as the sawed off burrito, had eggs, skillet potatoes, and melted cheddar jack cheese. Bacon and chorizo eggs were in the mix as well. The burrito was tasty. The chorizo helped flavor the while burrito nicely. The skillet potatoes was a nice starch to round out the burrito. Of course, melted cheese is always welcome, and there was plenty.

The taco for me was a miss. The OG taco which has tri tip, onions, cilantro tri tip and chubbie sauce. The tri tip was good as a steak, but not as taco meat. Not to say that it was too high quality or anything dumb like that. It just tasted too clean and flavorless. The tortilla was stale and brittle. This chubbie sauce that everyone talks about was alright, but a proper hot sauce is always a necessity on tacos. Writing this just makes we want to go to my taco guy and devouring a couple proper tacos.

When it comes to Mexican food, I am very particular and quite harsh. Maybe I just don’t have the OC tongue, but I trust my taste buds. The textures and flavors just didn’t do it for me. The burrito was alright, but the taco, their namesake, was just not where it needed to be. It’s possible I just went on a bad day or I was just unlucky. I will definitely give this another try when I am in Huntington Beach. Hopefully, I won’t need to bring my taco guy to HB.

Sancho's Tacos on Urbanspoon

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Coffee Code – The Sweet Life

by Franklin on June 16, 2014

Coffee Code, to me, was a stumble. Wanting some dessert after dinner, this seemed like the perfect spot. The fun atmosphere and unique atmosphere is what made this place attractive.


We had the white chocolate latte and cafe con leche. Both were velvety smooth and sweet. It was a perfect sweet dessert style coffee for our waffle. The little bits of toffee in the care con leche was a nice touch. These dessert coffees were a nice change from the super dark straight black coffee I have every morning.

The mochi waffle was quite nice. It had a chewy texture like mochie, but still had the added bready consistency of a waffle. Layered with ice cream and whipped toppings, this waffle was definitely meant to be a dessert. I absolutely loved the texture of this. Though a bit soggy from the toppings, the inside was where the magic was.

Coffee Code was a nice place to hang out and a have some coffee. It offers pretty much waffles and coffee. The simplicity of it all just makes it a specific destination. What’s a better trifecta combination that coffee, ice cream, and waffles? Can’t really think of it just yet.

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Greek food is often times overlooked. Everyone goes for Italian, or the all time classic burger, but Greek is always not given a second chance. On a recent trip to Kentro Greek Kitchen, I was surprised by the look and feel of the restaurant. The ordering system is similar to that of Panera Bread. You order first, get your number, then the food comes out. Despite this fast casual concept, the restaurant is elegant and classy all around. From the food and the staff, everything is top notch. Greek food was never overlooked again.


We started things off with the calamari saganaki. Typically a lover of fried calamari, I didn’t mind this one was not. Bathing in a perfect tomoato sauce, the calamari was succulent and tasty. It was cooked just right — soft as can be. The addition of the sharp tasting feta, it was a perfect match. The bread was hearty and a perfect blank slate for the saganaki. This was perfect to get things going.


The Manouri flatbread was probably my favorite. The flatbread had arugula, figs, oregano, attiki honey, and olive oil. The best part of this flatbread is the imported manouri cheese. Manouri, a by-product following the production of feta is a perfect ingredient for this dish. It was light and the flavors were very subtle and a hint of salty. Paired with the very sweet figs and attiki honey, the sweet and savory balance was perfect.


My go to item at Kentro is the lamb sandwich. It is cheap, and you get a hearty meal out of it. The lamb in the sandwich is soft and flavored heavily. The combination of the sweet peppers and bitter arugula make a nice contrast in flavors. The crusty bread soaks up all the ajus and makes for a nice, easy bite of everything in between. The Kentro fries are pretty spot on as well. Peppery and salty, it is a nice sidekick to the near perfect lamb sandwich.


Kentro in Downtown Fullerton is a great place to have Greek food. It is casual, the price is just right, and the decor inside is quite nice. From flatbreads to sandwiches, to pita wraps, they have it all and all of it tastes great. Whenever I am in Fullerton, Kentro is my go-to place.

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I remember going to Islands as a kid. When I say kid, I mean a high school kid. I had a driver’s licence, I had a car (more like half a car), and that is all I needed to hang out with my friends at Islands with some burgers and fries. On my recent visit as an adult, not much has changed. That’s a good thing. The food was just as good as I remember, and chill and relaxed atmosphere made all the difference. Everything started with drinks. Every burger needs the company of a good shake. One of the hardest decisions is vanilla, chocolate or strawberry. I was feeling like strawberry, and I made a good choice. It was creamy and thick, and not too sweet. This was a good start to a great meal.

We started off with the nachos. These were pretty standard nachos. It had cheese, olives, guacamole, and sour cream. One thing I really want on nachos, and this is a personal preference, is nacho cheese. I know nacho cheese is a step down from the real stuff, but I need the fake ooey gooey. The melted cheese soon cooled off and web of chips stuck together. What I like to do is get a bunch of cheese in between two chips and make a little sandwich. The guacamole and sour cream did a good job in keeping everything creamy. I like the addition of the olives as it gave a nice salty flavor. Of course, the heat and acidity of the jalapenos cut the richness of the cheese. This was a standard plate of nachos and a perfect start.

The burger the restaurants main attraction, and the black pepper crusted Kilauea burger. The crust on the meat was so perfect. The meat was overcooked, but I really like my beef patty on the bloody side. The jalapeño in combination with the pepper jack cheese and chipotle aioli gave it a nice zesty flavor — not at all overly spicy. Topped with their signature Island Reds, it was a delicious burger. The crunch from the fried onion strings and the melted cheese made a great cheesy crispy mix. The best part of this burger really is the black pepper crusted patty. It is so in your face and full of flavor. I wish I could have this with a fried egg on top. Now that would be awesome. I had my burger with a side of sweet potato fries. Theirs was different that other places because it was more firm and crispy. Most places have sweet potato fries but are often limp. I liked how these spent a little more time in the fryer. Dipping these in their ranch, which by the way was salty, was so good. By the way, I love ranch that is salty and savory more than the creamy counterpart.

I wanted to for something not so heavy, so I opted for the fresh grilled mahi mahi tacos. Topped with chipotle-white sauce, cabbage, cilantro & diced tomatoes, the fish tacos were only healthy, but tasty too. I didn’t really care for the ranchero beans, but it was a good hearty condiment to the fish tacos. The start of course was the mahi mahi. It was grilled nicely and the flavors were in your face. I liked their corn tortillas too. I wouldn’t have expected a burger joint to take that much care in fish tacos. This would have been perfect with the appetizer nachos I had earlier. Only if I had waited.

To put an end to all the deliciousness, ordered dessert. The chocolate lava cake sounded too good to resist. It entailed a fudge brownie topped with vanilla ice cream. The whole thing was drizzled with chocolate syrup, topped with whipped cream, roasted almonds, and of course, a cherry on top. The fudge brownie itself was chocolate goodness. The ice cream helped balance out everything nicely. I mean, we are talking about brownies and ice cream here. With the crunch of toasted almonds, it can’t get any better.

Eating here really took me back to my adolescent years. The relaxed atmosphere and good food was really all I needed. I like how as I grew up, everything stayed the same. I guess you can say it got a lot more fresh and clean, but the whole beach side relaxing feeling is still there.

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It had been quite hot these days. Spring is here, and it is making us forget all about the cold winter. Hot days means nice walks on the beach and sunsets. Corona del Mar is by far one of my favorite beaches in Orange County. You have nice homes to look at on one side, and a beautiful seaside sunset on the other. Stumbling across Side Door, the concept of it was what drew me to this place. Just adjacent to the uber expensive restaurant, Five Crowns, Side Door is literally a side entrance to the restaurant. They both share the same space. Side Door, being more relaxed, less expensive and less stuffy, it looked like a good fit. The English-style gastropub specializes in cheeses and charcuterie — just my kind of place.

We started off with the shishito peppers. Blistered, then topped with manchego, the peppers were a good start. It had a nice mild flavor, and the blanket of cheese just finished it off nicely. The peppers were kind of bitter and earthy. Thank goodness for the manchego.

Of course, we went for the charcuterie and cheese. For the meats, I had to go for the prosciutto. The flavor was delicate and buttery. One of the cheeses, La Tur from Italy, was a nice “funky” cheese. It was strong, creamy, and quite delicious. A little went a long way. Eating it all with the prosciutto and fruit preserves was a delight. I also had a sample of some cheese from Vermont, and that was quite good as well. I am a sucker for cheese and cured meats. The selection at Side Door was quite impressive.

When I saw avocado mash, I immediately thought guacamole. This was very much a guacamole, but very much not. Not tainted with any lime, cilantro, or other over bearing ingredients, this one allowed the avocado to shine. To me, this was nothing special. The baked pita chips were a good match with the avocado, but nothing was screaming deliciousness. A tasty and healthy snack — I’ll give it that.

This must have been my favorite item of the night. Ironic that it’s a salad. The combination of some of the best tomatoes ever and balsamic reduction wasn’t enough, they had a nice micro green salad to go with it. To top it all off, they put it besides some of creamiest and smoothest fresh mozzarella slices ever. Everything together, yes, I mean with the tomato, balsamic reduction, cheese, and even some of that prosciutto, each bite was fresh and fantastic.

Have you had really good prime rib? I mean the stuff from Lawry’s or Summit House. Now, slice that up, and put a heaping pile inside a French roll. That is what we have here at Side Door. The prime rib was cooked so perfectly medium rare, and each bite was easy to tear off. The meat was fatty, juicy, and delicious. Dipping it in the au jus and the horseradish made it even tastier. I wasn’t expecting much from this sandwich, but the simplicity of the ingredients and the legit prime rib was all it needed. This is a must order.

I dig the concept of this place. The back door from a more expensive restaurant is all I really need. Less expensive, more casual, and probably better tasting, the Side Door restaurant has it all — a nice beer selection for those coming for drinks, a nice selection of cheap eats for those who come for food. This little corner in the upscale part of Corona del Mar is indeed a gem.

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It has been a while since I wrote a blog post on Orange County eats. Not that I don’t have love for the OC, its just not exciting to eat here anymore. All of the restaurants are too chain like. Except for a small few, all of the eateries are just average. To me, the most exciting thing is when restaurants far away make it close by to me. One such restaurant, a chain nonetheless is Santouka Ramen. With restaurants all around the world, I am happy to have them in LA and Orange County. I don’t have to travel to Japan to have good ramen.

The bowl of ramen was better than most. I appreciated the al dente noodles and the texture of the alkaline noodles at Santouka was perfect. It had a nice bounce and bite feel. The broth was a bit lukewarm, but still tasted amazing. My favorite of course was the char sui pork. It was fatty and deliciously tender. The vegetables were fresh and the bowl of ramen as a whole was balanced. This was a great bowl of ramen and competes with the best of them.

To some, ramen at a restaurant is foreign to them. All they know is the stuff that comes in a package or a cup. Ramen to me is comfort food. The warm broth and the fried noodles turned half pliable is all that I need on a cold winter night. Ramen broth and noodles is such a hard thing to perfect, especially from scratch. I wouldn’t know the first thing about creating the broth. Yes, having ramen from a bag or cup is quite satisfying and delicious. Just pop in a soft boiled egg and you are golden. Once you experience good ramen with legitimate broth, it makes all the difference.

Santouka Ramen on Urbanspoon

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I was at Huntington Beach the other days, before it was cold cold. I had wanted to try 25 degrees in the Roosevelt Hotel in Hollywood for a while now. On my stroll around Huntington Beach, I was pleasantly surprised to see it in Orange County!

I orders the number three – it had mezzo secco, jack cheese, green chile, chipotle, and avocado. All that was missing was bacon. Honestly though, even with the salty holy grail of all burger toppers missing, this burger didn’t need it. The flavor of the beef was so pure and clean. Juices dripped from all corner of this burger. All this time, bacon burger were masking the pure taste of beef. The avocado and cheeses made somewhat of a mash of guacamole and each bite just dissolved in my mouth. Score!

On the side of the burger was an order of onion rings and sweet potato fries. These were also quite good and I had no complaints. The onion rings had a great crunch on the outside –the batter was perfectly light. The sweet potato fries were a little soggy, as almost all mostly are, but still had a great crisp left in them. These two were a great match with the burger.

For dessert, we order the Guinness shake. I was intrigued and where else can you order such a thing? This shake isn’t a Guinness “taste-alike” kind of drink. It straight up had a lot of Guinness beer in it. They did ask for ID after all. The creamy, chocolaty goodness mixed with Guinness was genius. It worked so well and the flavor was complex with that beer added in. This is a must order when you are here.

The decor inside and out was classic. Adopting cues from the Roosevelt Hotel in Hollywood, the center that took over the majority of the restaurant. I didn’t have my point and shoot or my DSLR, so my iPhone camera had to endure the low light situation. Though the pictures came out subpar, the burgers are a different story.

25 Degrees on Urbanspoon

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Fuoco Pizzeria Napoletana – Proper Pizza in Downtown Fullerton

November 14, 2013

After becoming a food blogger, the pizza as I know it changed. I don’t seek the gooiest cheese, cheese stuffed in the crust, overload of 5 kinds of meat, or a snowy layer of parmesan cheese. To me, if I finished the crust, the pizza was good. I can’t count how many crusts were thrown [...]

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Gen Korean BBQ – Top Notch AYCE

October 14, 2013

If you didn’t know by now, I am Korean. I grew up on rice, kimchi, and SPAM. Now in my late 20′s, I don’t get to eat my mom’s cooking as often. I think these days, the closest thing I get to Korean cuisine is Korean BBQ. One of my all time favorite Korean BBQ [...]

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Alta Coffee – Newport Beach’s Home Away From Home

August 16, 2013

The best place to have breakfast is near the water. It is and has been a long time dream of mine to live near the water. I imagine waking up Saturday morning, walking or riding a bike with my family to our local cafe. The cafe wouldn’t necessarily over look the ocean, but it would [...]

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Farmer Boys – Now that’s a Clean Burger

July 5, 2013

It seems to me that fast food isn’t really covered on my blog enough. For the sake of just having it on record, we can all agree that In-N-Out is the best fast food around, and possibly the best burger for your buck. Now, when it comes to burgers, and you want freshly made burgers [...]

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Playground – Where Chef Jason Quinn Goes to Play

June 10, 2013

The Playground, a small gastropub in Santa Ana is in it with the rest of them. It seems like Santa Ana’s Art District is attracting a lot of new chefs and restaurants, but The Playground is a bit different. Jason Quinn, the head chef and owner started with The Lime Truck. Winning in The Great [...]

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Jagerhaus – Das Schnitzel

May 24, 2013

German’s are known for many things, but food, I think, isn’t one of them. Every time I go to Disneyland and exit Ball Road, I see Jagerhaus on the corner of my eye. I always wanted to try it, and ever since I saw their huge slabs of jager schnitzel and ham hocs online, I [...]

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