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Brad A. Johnson is cheering for the demise of the novel coronavirus pandemic just like everyone else, but if there’s one good takeaway it’s that the upheaval of the pandemic allowed him to discover some splendid food and drinks.
From frozen gin and tonics to chili oil to German sausage, here are 10 memorable things Brad discovered during the pandemic. Read more.
Taco ’bout a ribeye
The tacos al carbon from Tacos Los Cholos, which opened a second location in Fullerton, are seriously good, Brad says. The USDA Prime ribeye tacos come off the grill with a satisfying char, but they’re still perfectly medium rare. Read more.
Don’t sleep on this breakfast
South Orange County has its own location of Snooze. The new 4,551-square-foot location of the breakfast and brunch spot has 149 seats for indoor and outdoor dining and has the same midcentury modern look as its sister restaurants. Read more.
La Habra’s restaurant row
The Row on Harbor, a food-focused strip mall which closed not long after its January 2020 opening because of the pandemic, will celebrate its grand opening more than a year later with food specials. Anne Valdespino has more. Read more.
The O Sea
Mike Flynn and Chef David Yamaguchi, veterans of King’s Seafood Company restaurants, have brought a new counter service seafood spot to Old Towne Orange. Dubbed O Sea, it’s got a menu packed with small plates, finger foods and local craft brews. Read more.
Moulin does dinner
Boutique French restaurant chain Moulin is known for breakfast, brunch and lunch, but it’s adding a sixth location that will specialize in dinner. Moulin Bouillon will open in the former location of Juliette Kitchen + Bar in late September. Read more.
As the pandemic continues to wane, one of the big questions for Southern California’s casinos is what they will do with their buffet spaces. For some, the answer has been to use the space for something beyond smorgasbords. Read more.
Cathy Thomas shares three different takes on panzanella, an Italian dish that features vine-ripened tomatoes with bite-sized chunks of artisanal bread, red onions and cucumbers. She offers a traditional take on the recipe as well as two variations: roasted pepper panzanella and panzanella “bruschetta style.” Let’s Cook!
Cathy Thomas’ dad grew up on an Illinois farm and loved celery. It was a treat for him when it finally finished growing after four months. She thinks he’d like this salad that showcases celery, apples and peanuts. Let’s Cook!