This Week In Food: Tet Dishes, A Foodies' Wet Dream, and Why Some Beer is Scarce

Categories: Dining Digest

William Vo
Better than TK?
Hi guys, I don't know about you, but this week in Orange County has kind of been a bummer. With the news of The Crosby closing and strange things happening at the Santora Building - we could use a pick me up. So, here's some unrelated food news complete with no sadness or drama!

Edwin took us to BLK Burgrz in Ladera Ranch, which was aptly named by a preteen, no doubt. Then he named 10 essential restaurants in Newport Beach, and announced that The Dessert Lab would also be opening in the same city by the sea. Last, he told us that a new chef is taking over at Ways & Means Oyster House.

Gustavo went to Tacos y Birria El Güero in Santa Ana for his Hole in the Wall review. He also pondered if Tex-Mex will be making a national comeback. Charles, on the other hand, wondered how a gassy cow started a fire on a German dairy farm and then lamented that he doesn't have the life of a Korean girl who's paid $9K a month to simply eat food. Sorry, Char Char.

Our new-ish writer, Kristine Hoang, brought us a nice handful of stories this week. She gave us a guide to those Vietnamese candy trays we'll start seeing for the lunar new year, and then she told us five traditional dishes to eat during Tet. Last, she took us to The Seafood Shack for their amazing, spicy, shack-style sauce.

Anne Marie spoke with Norah Briceño of Mil Jugos for her On The Line column and announced that Girl Scout cookie season is upon us. Cleo Tobbi had her mind on beer and named the Chronic Red Ale from Pizza Port Brewing Company the Drink of the Week. (Wait, I thought that place was inside Disneyland?) She also explained the factors that make some of our favorite beers scarce.

Sarah went to Louis Burger III for her Long Beach Lunch. Dominique Boubion offered a tip on making the Paleo Diet cheaper. And our newest food writer, Sierra Wright-Ruiz, gave us a recipe for making White Castle's famous sliders.

Until next time, have a happy new year, from all of us at Stick a Fork In It!

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