This is a time-sensitive Grub Guide edition. Craft beer and Top Chef pairings happen this evening. Vegan eats grand open tomorrow. And a sweet, sweet collaboration goes down all weekend. We kick things off with the expansion of a local business. Now open seven days a week, the second branch of the Little Onion can be found off of Culver and the 5 freeway. Serving lunch and dinner daily, plus weekend brunch, their kitchen is helmed by Chef Agustin Bruno in what is formerly the Bank of Hope structure.
This is ideal, because with their full bar we guarantee the place will be hopping when the weather cooperates. Catering options and a semi-private dining room mean you have no excuse to not give them a try. Owner Lori Reich Rowe purchased the Santa Ana location from her father in , growing the brand and planning ahead for their eventual expansion.
Dark woods and wrought iron chandeliers welcome you to their classic Mexican cuisine. Dunkin understood our love of brekkie, and made that request possible. Our first visit inside a DD was more pleasant than we expected. Now whether we should head back for the pumpkin lip balm shaped like munchkins remains to be decided. Their operating hours will be from 10 a. Find them in the same plaza as Costco. Dig into some smoked pulled pork sliders, or go for the gusto with their early Thanksgiving turkey meal.
They had us a black pepper gravy. E, ; www. This weekend. All weekend. Get your milk tea and macaron on when the two great tastes that taste great together join forces once again for the sweetest meet up. Matcha milk, Earl Grey Lavender and Classic milk teas will all be served from noon until 9 p. Wagyu corn dogs paired with A. Its glorious meatiness, curated by Chef Bryan Brown, ruined us for all future corn dogs.
This movement to educate diners on the ease of pairing and their origin backstories had been going on all year around the country at various tasting events. The U. Baby steps, folks. A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions.
