Eat This Now: Gyro at George's Greek Cafe in Long Beach Airport

Categories: Eat This Now

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Edwin Goei
Too large for carry-on.
Have you flown out of Long Beach Airport lately? It's changed so much in the last year or so, I don't recognize it anymore. And that's a good thing. Now that construction on the new terminals is complete, the temporary trailers I used to wait in for my flights are history. They've been replaced by an open-air garden separating two spacious concourses. And in those concourses: a food court that no chains, not even a Starbucks, currently inhabit. Instead your choices are a collection of local names like McKenna's, which opened Burger Bar there, and the always dependable George's Greek Cafe.

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Eat This Now: Horchata Ice Cream With Churros at Elado Ice Cream

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Gabriel San Roman / OC Weekly
Growing up, horchata disappeared by the gallon soon after my folks brought it home from the grocery store. The Mexican rice milk drink mixed with cinnamon is as sweet as it is refreshing, leaving cartons without a fighting chance. It's gone trendy with drinks like RumChata being all the rage.

Now, it's hard to imagine a Pavlovian salivation greater than the one provoked by the ringing bell of the paleta man. But that's exactly what happens when hearing about a new parlor in Anaheim serving up horchata ice cream topped with churros!

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Eat This Now: Bread Pudding From Ritter's Steam Kettle Cooking

Categories: Eat This Now

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Anne Marie Panoringan
If heaven exists, this is their official dessert.

Ritter's most desirable seats have always been at the counter, so you can witness their simple (albeit, efficient) cooking method: A squirt of oil, add-in of protein, heat and sauce; then turn on the steam 'til evenly done. Their signature pan roast was as reliable as your worn-in T-shirt. It could do no wrong, and is still the go-to choice for most. However, few are aware of the menu's best kept secret--dessert.

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Eat This Now: Daily Special at Rick's Atomic Cafe

Categories: Eat This Now

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Photo by The Mexican
Delicious!

Every time I see the daily special tweeted out by Rick LeBlanc of Rick's Atomic Cafe, I smile. Scratch that: my faith in humanity is restored. His is the fabulous Costa Mesa office park deli that has made it, feeding office drones with his dizzyingly eclectic tastes for five years. And while you can do no wrong with his regular menu, streamlined to salads and sandwiches for workers on the go, it's the specials where LeBlanc always shines.


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Eat This Now: Thali Lunch at Rasoi Curry Point

Categories: Eat This Now

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Edwin Goei
Come, Mister Thali Man!

It's an all-you-can-eat-buffet world out there when it comes to Tustin's Indian restaurants--not that there's anything wrong with that. Dosa Place, Haveli, and India Kitchen all put out never-ending steam-table arrays worthy of a maharajah. But for an all-you-can-eat experience that seems even more fit for a king, I prefer Rasoi Curry Point.


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Eat This Now: Roasted Cauliflower Salad from Little Sparrow

Categories: Eat This Now

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Photo by Media Chica
Delicious!

I'm still recovering from last night's epic Little María mash-up at Little Sparrow in which Taco María chef Carlos Salgado and Little Sparrow head Eric Samaniego teamed up for the finest French-Mex collaboration since the vals at a quinceañera. Following Samaniego's Santa Ana Certified Farmers Market pop-up last month, and Visalia's best product is on a roll with his magnificent cuisine.

And yet the dish that he's impressed me the most with is something downright austere: roasted cauliflower salad.


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Eat This Now: Half-and-Half Korean Fried Chicken Combo at Crazy Chi Mac

Categories: Eat This Now

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Kristine Hoang
Double-fried, twice as nice

Anaheim has plenty of Disnerds and Angels fans, but it certainly doesn't have enough Korean fried chicken; without it, what else would people chew on while downing melon bar soju? Of the few establishments bringing chi-mac (a combined term for "chicken" and "maekju"--the Korean word for "beer"--referring to late-night drunk-eating at Korean restaurants) to town, Crazy Chi Mac is the capital. Whether it's Hite, Makgeolri, or corn cheese you want with your fried chicken, this little establishment is where you'll find every necessary item in the lexicon of drunken Korean munchies.

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Eat This Now: Chicken and Pork Noodle Soup at Yu's Garden

Categories: Eat This Now

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Photo by Courtney Hamilton
A veritable Taiwanese feast.

At many restaurants, $20 buys a limp salad and a couple drinks for dinner. At Yu's Garden in Irvine, $20 buys a Taiwanese feast. (It's a $20 minimum purchase to use your credit card, because who carries cash?) Order your meal to go, and you'll choose from a buffet of ready-made hot and cold dishes that beckon with their bright colors and smells; order in, and choose from an expansive menu board that spans the length of said buffet. Menu headings list an array of seafood, beef, pork and vegetarian meals and sides, though the chicken section inexplicably contains only two (delicious) chicken preparations. Whatever and however you order, you'll get an obscene amount of cheap, no-frills comfort food.

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Eat This Now: Bò Kho at Song Long Restaurant

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Photo by The Mexican
An edible hug

Sometimes, when you're young and find yourself in Little Saigon, you don't want to go to a crawfish joint, a shaved ice spot, to Afters or any of the other hotspots second-generation Viets opened in the past five years. Sometimes, you just want to hang with the elders and do it old-school. Sometimes, you just want a bowl of bò kho at Song Long Restaurant.


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Eat This Now: Pork Belly Poutine at Bosscat Kitchen & Libations

Categories: Eat This Now

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Kristine Hoang
Poutine: not mainstream enough for hipsters

Unlike the poutine typically served in Québécois hockey arenas, cabanes à
patates
(roadside chip wagons), and cantines ("greasy spoon" diners), the poutine at Bosscat Kitchen & Libations is, quintessentially, an American-hipster remix. Instead of the dish's traditional ingredients (fries, cheese curds, and gravy), Bosscat's take features thin slices of Duroc pork belly, potato wedges, gravy, and a duck-fat fried egg on top. It's just as carb-heavy as the Canadian original, but terrifically fattier -- err, American.


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