Orange Coast Food: March Edition
There’s so much that’s plain good enough to eat in the March Orange Coast, on newsstands now, it’ll take some time to digest. Better get started!
A roundup of O.C.’s most interesting French fries by Robyn Jones is of major interest to those (like me) who find pommes frites to be at least as important as what they accompany. This guide is available online to registered Insiders—if you’re not an Insider yet, signing up takes just a moment and is free. Don’t miss the email newsletters—besides Food & Dining there’s an upcoming recipe newsletter, too.
Insiders have access to the juicy wine-country sidebar accompanying March’s cover story, Best of the West Coast, which itself is loaded (as might be expected) with food tips spanning its south-to-north itinerary: Santa Barbara, Big Sur, San Francisco, the Redwood Coast, the Oregon Coast, Portland, Seattle, and Vancouver. Worth-a-detour side trips, too, all along the way.
Both online and in the mag, Gretchen Kurz, Orange Coast dining critic, considers stellar new Broadway by Amar Santana in Laguna Beach, as well as Santana’s alma mater Charlie Palmer at Bloomingdale’s, where chef Seakyeong Kim is doing way more than just fine, thankyouverymuch.
Not online (however, the print edition is available in digi format as a single issue or annual subscription—click here for details):
Dana Point Harbor is spotlighted in Neighborhoods, including where to get great morning coffee and bagels and fancy food and wine, plus the friendly locals’ watering hole.
New Baguetier Bakery in Huntington Beach, whose sophisticated pastries surprise, is On Our Radar.
A finance exec forges a new career as a jerky expert? Happened! Cowboy Dan’s Jerky Emporium in Los Alamitos is more than a store, it’s a story.
On my Nibbles & Bits page, a New-Age sushi Smackdown, plus gourmet food-truck news from chef Joe Youkhan’s Tasting Spoon, and local vegan superstars Seabirds. In Pay It Forward, industry-insider suggestions range from the gourmet raw, to the geeked-out coffee, to the chef-driven gastropub. So just a typical day in O.C., in other words.