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This Week’s O.C. Food News (Nov. 23 to 29)

From Lido Bottle Works’ new seasonal menu to the opening of Semi Tropic Wines in Costa Mesa, here is our weekly guide to the latest in O.C.’s dining scene.

Semi Tropic Wines
Costa Mesa
You can now shop a curated selection of natural wines at the beautifully designed bottle room, from the same owners of Daydream Surf Shop. There will also be an outdoor seating area for sips and bites, as well as a tasting room next door. instagram.com/semitropicwines/

Lido Bottle Works
Newport Beach
In time for the holidays, executive chef Amy Lebrun put together a fresh lineup of dishes inspired by the seasonal bounty of local and regional farms. For instance, the dry-aged pork chop dish features smoked honey nut squash from Weiser Family Farms in Techachapi and pickled pears from Sunny Cal Farms in Reedley. Eat your way through a variety of new starters, entrees, and desserts. lidobottleworks.com/

Old Brea Chop House
Take advantage of the steakhouse’s gift card promotion starting Black Friday. With a purchase of $250 or more in gift cards, enjoy a $50 bonus. oldbreachophouse.com/

Dana Point
Starting next month, enjoy the restaurant’s first anniversary celebratory special. For $36, you’ll get a glass of Taittinger Champagne, an iced Tito’s Vodka and caviar shooter, Kumiai oysters with local uni, caviar and aguachile, and Fanny Bay oysters with Champagne granita and caviar. You can also check out the new seasonal dishes and holiday-themed cocktails as well as shop fresh seafood from the onsite market. glasspar.com

Fork and Knife
Costa Mesa
Grab made-to-order sandwiches for lunch including The Cubano with roasted pork butt, house-made ham, dill pickle, and French mustard on ciabatta bread. Next week, pick up heat-and-serve dinners inspired by chef Jonathan Blackford’s Pittsburgh roots such as potato and cheddar pierogies. forkandknifecm.com


Nov. 27
Knife Pleat
Costa Mesa
Dine on the open-air patio to enjoy a menu of dishes including Maine lobster soup, Diver scallops, and Crescent Farm duck. $175 per guest plus $105 for wine pairings. https://knifepleat.us4.list-manage.com/

Letter From the Editor on Our December Noodles Issue

Illustration by Martha Napier

In late October, “Saturday Night Live” had a fabulous skit featuring Kate McKinnon—who can do no wrong in my book—as fortune-teller Madame Vivelda. Four friends seek her advice, one saying “2019 has sucked, but I think 2020 is going to be our year!” Madame Vivelda relays her visions about 2020 for each of them: They wind up perplexed as she foretells of washing a bag of chips, ordering adult coloring books, and substituting Kentucky for Paris on vacation. “All your visions mention us crying,” one laments. “Do we all just cry for all of 2020?”

Ahem! So here we are, dealing with what UC Irvine researchers call “cascading collective traumas: the pandemic, a recession, social unrest, and weather-related disasters”—specifically the Silverado and Blue Ridge fires for us in Orange County. UC Irvine professor of psychological science Roxane Cohen Silver and her team have researched the mental health effects that will arise from these events and the nonstop media exposure to them, suggesting we’ll need extra resources in the future. We don’t have many of our usual outlets to relieve stress: gathering with friends, enjoying live shows and concerts, taking vacations, and just getting out of the house to go to school or to work. All that, plus the fact that our holidays will look much different this year, and it’s no wonder we’re in a state of angst.

We need encouragement. This issue might offer a tiny bit of that. We’re sharing good ideas for comfort food like noodles (Page 92) and a chance to lower your blood pressure with beautiful pictures of sunsets around Orange County (Page 106), many of the photos taken by readers. Breathe deeply and take solace knowing we’re at the sunset of this year. Here’s hoping 2021 will bring reassurance, optimism, and hugs.

A Peek at Our Noodles Issue | December 2020

Vegan miso ramen at Freesoulcaffé in Tustin, photographed by Emily J. Davis


An age-old staple spanning multiple cultures and cuisines, noodles are the ultimate comfort food. The tradition of handcrafting the golden strands from scratch lives on at many O.C. restaurants. From steaming bowls of ramen to savory plates of pappardelle, here are 46 of our favorite noodle and pasta dishes in the county.

Stellar Sunsets
As 2020 comes to a close, we offer a collection of amazing photos—many submitted by readers—that capture the golden glow of an Orange County day’s end. Enjoy these images, and take a few moments to savor the sunset on your own as you reflect on the past year.

A Great Connector
Nella Webster O’Grady is honored as Outstanding Philanthropist, having used her experience, compassion, and relationships to lift Orange County nonprofits.

People & Places

Opener | A Christmas tree on Laguna’s Main Beach
’Hoods | Four spots with unconventional business models in Costa Mesa
Perfect Getaway | Breckenridge, Colorado, home of the highest ski resort in North America
Culturephile | Huntington Beach singer-songwriter David Rosales
O.C. Events | Boat parades, holiday walks, and more

Style & Home

Opener | Irvine-based ZO Skin Health’s Anti-Aging Program
Style Talk With … | UC Irvine alum and Revolve’s chief brand officer
Finds | Light up a room with these sparkling pieces.
On The Market | A property with Newport Beach Christmas Boat Parade views
Rooms We Love | This Newport Beach living room features a variety of textures to make you feel at home.

Food & Drink

Opener and Main Course | Exceptional fare meets a waterfront setting at Shorebird.
The Breakdown | The Spanish octopus dish at Mayfield in San Juan Capistrano
Food News | Live music on restaurant patios around the county


My O.C. | A mixed-race family establishes new traditions and comforts.


Quotes | CEO of Second Harvest Food Bank Harald Herrmann
Rituals | Ways to help in an unprecedented year
Stats | Bracken’s Kitchen tackles food insecurity.

Dining Guide

Many of our 200-plus restaurant reviews

Back Page

Person of Interest | Apra Bhandari, founder of Adaa Dance Academy in Tustin

4 Hotel Rooftop Bars and Lounges To Visit in O.C.

A massive contemporary sculpture of a kneeling woman tending a plant sets the tone at the new JW Marriott Anaheim Resort. A wall on the second-floor rooftop features 600 titanium butterflies and a spectacular garden, and the 11th-floor rooftop houses Parkestry, O.C.’s newest rooftop bar. Enjoy super-cushy sofas, cocktails using roof-grown ingredients, small plates of kofta or albondigas … and Disneyland fireworks when they go off. 1775 S. CLEMENTINE ST., ANAHEIM, 714-294-7800

Rooftop lounge Offshore 9 boasts the county’s highest coastal views, taking in Highway 1, the shore, and Huntington Beach Pier from a ninth-floor vantage atop Twin Dolphin Tower at Hilton’s Waterfront Beach Resort. Cozy up to a fire pit with a Devil Went Down to Mexico tequila-mezcal cocktail and an order of crispy asparagus. 21100 PACIFIC COAST HIGHWAY, HUNTINGTON BEACH, 714-845-8000

The vibe is Cape Cod Cal-coastal chic. The views are of the peninsula, palm trees, and the ocean. Topside Roof Deck tops Lido House in Newport Beach. Bites and sips—clear margaritas with seasonal popsicles, peach-habanero-glazed pork belly tacos—are curated, too. The roof deck is festive and contemporary and has a lookout turret. Note: Reservations are required (unless you’re a hotel guest) and can run days in advance. 3300 NEWPORT BLVD., NEWPORT BEACH, 949-524-8500

Reservations routinely run a week or more out at the newly renovated Rooftop Lounge, which has offered Pacific panoramas at La Casa del Camino for decades. The Spanish-style boutique hotel was built in 1929. Even reaching the roof is fun: Cross the lobby, make a turn here and there, climb multiple flights of stairs. Then order Sardinian-style calamari and drink in the view with a Laguna Sunset cocktail. 1289 S. COAST HIGHWAY, LAGUNA BEACH, 949-497-2446

Thanksgiving, Filipino Style: Blending Cultural Traditions During Thanksgiving

Illustration by Valerie Valdivia

My first memories of Thanksgiving came from primetime TV. My parents immigrated to Orange County from the Philippines in 1967, and Thanksgiving was the holiday that was most foreign to them. My sisters and I yearned for the experience friends talked about after the holiday weekend. We were sure our favorite shows would provide the key.

During our elementary school years, we learned from Greg, the oldest of the Brady Bunch, about pilgrims and Plymouth Rock when his school project had him film his family re-creating the hardships of the first Thanksgiving. We mastered the traditional menu from methodically watching several seasons’ worth of “Happy Days” and “Eight is Enough” holiday specials.

Thanksgivings depicted in 1970s and ’80s programming contrasted sharply with our Filipino ones, which were basically Thursday dinners—the same steamed rice and stir-fried meat dish we had every meal. We loved Mom’s cooking, yet we still fantasized about the traditional Thanksgiving feast. When we educated our parents about the details of the meal, they didn’t quite understand and responded by cooking more elaborate Filipino foods such as lobster and crab instead of everyday dishes like adobo chicken or pork pancit noodles.

When I was 11, my sisters and I persuaded my parents to order a Thanksgiving meal kit from Albertsons. Dad brought home the huge cardboard box containing the frozen, precooked “instant Thanksgiving,” and we gathered around it breathlessly. We felt the excitement of opening Santa presents on Christmas morning. Mom pulled out each item one at a time. We oohed and aahed at the sight of every container. My sisters and I recognized the more familiar components like the turkey, green beans, and gravy, but the rest of it confounded us.

How do we serve the congealed cylinder of cranberry sauce that plopped out of the can? (Whole, wiggling on a bed of lettuce.) Why was one set of potatoes orange and the other white? (Maybe they added orange food coloring to differentiate the sugary and buttery versions?) And why wasn’t the stuffing inside the turkey like it was on TV? (Who knew? But it took forever to get the frozen chunks of stuffing out of the foil tray and into the frozen bird.) Mom was the most perplexed; why would we put the turkey in the oven whole? Why wouldn’t we chop it into pieces and marinate it in sauce to make it flavorful?

“Nooooo!” We begged our mother to spare the turkey. “On TV, it’s always in one piece. Then Dad has to carve it at the table while it’s still on the plate.”

“What?!” she said, incredulously. “Cut it at the table and not in the kitchen? And why would your dad cut it? He doesn’t even know how to cook.”

Mom made sense, but we held out for the full Thanksgiving experience. She was still complaining when she caught us clearing the formal dining table. In our home, as in many Filipino households, the dining table was never used for meals. Every meal was eaten quickly and unceremoniously at the kitchen island, either sitting on a barstool or standing, with the TV blaring in the background.

“We have to set the table,” I said with the authority of dozens of Thanksgiving special episodes.

“Why are you covering the table with blankets?” Mom asked.

“Because we don’t have tablecloths.”

That night, my sisters and I beamed with pleasure as we introduced our parents to a proper Thanksgiving dinner. They acquiesced and dressed for the meal. Dad wore a business suit and tie. Mom wore a blue evening gown with flowing sleeves and a plunging neckline. My sisters and I put on our fanciest outfits: white satin flower girl dresses from our aunt’s wedding the previous year.

The Thanksgiving “of our dreams” was a big letdown. Mom was right; the turkey was dry and flavorless compared to our usual Asian main dishes. The jiggly cranberry tube remained a mystery. Our dresses were itchy and uncomfortable. Finally, the extra work of clearing the junk off the dining table, spreading sheets, and setting plates and silverware wasn’t worth the effort for a dinner that lasted half an hour. Our family desperately tried to stretch the length of the meal by eating more slowly than usual, but the food was so unappealing and the room so quiet without the TV on, we were ready for it be finished.

“Do we need to do anything special at the end?” my dad asked.

I replayed several episodes in my mind and said, “I think we should say what we’re thankful for. We were supposed to do it at the beginning, but we forgot to.”

“I’m thankful for my talented and creative daughters,” Dad said as he raised his glass and clinked it with Mom’s.

That first Thanksgiving occupies a special place in my memories, because my sisters and I did it. We orchestrated a dinner just like the ones our friends talked about, just like the ones we’d seen on TV. Well, almost like them. Once we got back to school, we could finally tell our friends in Cypress about our turkey, the one that we got at the grocery store on Valley View Street where all families shopped instead of the Asian market in Cerritos. Of course, we returned to Filipino food the next Thanksgiving. But setting a table and saying what we’re thankful for became lifelong traditions.

In the years since that meal, my sisters and I married white men whose families have observed traditional Thanksgivings for generations. Through decades of spending the holiday with my husband’s family, the finer points of Thanksgiving have been revealed to me. I’ve learned recipes for Grandma Betty’s beloved green bean casserole (opening three cans: green beans, cream of mushroom soup, and fried onions), a myriad of Jell-O salads, and, at last, real cranberry sauce (using fresh cranberries). Not only can I roast a perfect turkey, but I also know how to brine, bag, beer-can barbecue, or air-fry it. And thanks to years of watching Martha Stewart and the Food Network, I can tablescape like a pro. 

For the past decade, my parents, now in their 80s, have no longer been able to host our holiday meals. My sisters and I are finally in charge. Every year, we prepare a turkey and all the fixings, because it’s Thanksgiving after all. Also, because it’s our Thanksgiving, we order trays of childhood favorites from the Filipino takeout places like Kainan Sa Kanto (English translation: The Restaurant on the Corner) in Stanton or Filipino chains like Jollibee and Red Ribbon in Anaheim. We gather our families in the formal dining room of our parents’ home, the place where we were so determined to fashion a Thanksgiving like everyone else’s. 

As I look around our table and watch the kids sucking meat from crab shells, dipping lumpia in bowls of vinegar sauce, and downing it with green bean casserole and cranberry sauce, I know that little about this is traditional. That’s OK, because our Thanksgivings have become better than anything we saw on TV.

Updated: Where to Dine In O.C. on Thanksgiving

Editor’s Note: This list was compiled before restrictions on indoor dining. Please double-check with each restaurant before making plans. We’ll also continue to update this list as more restaurants confirm Thanksgiving offerings. For spots offering takeout Thanksgiving meals, head to orangecoast.com/thanksgivingtogo.

Cafe Sevilla
Costa Mesa
Experience a Spanish-inspired three-course prix fixe meal with dishes including butternut squash soup, roasted turkey breast, glazed forest ham, and homemade pumpkin pie. Also try the Thanksgiving-themed libations such as the Bourbon Peach pie with Buffalo Trace bourbon and fresh peach puree. $49.50 for adults, $24.50 for kids 10 and under (2 courses). 11 a.m. to 9 p.m. seating. cafesevilla.com/

The Ranch Restaurant
From 2 to 7 p.m., enjoy a four-course meal with menu highlights including house-made Laura Chenel goat cheese ravioli, Mary’s organic, free-range turkey, and harvest pumpkin cheesecake. theranch.com/restaurant/events/thanksgiving-dinein.aspx

Old Brea Chop House
Whether you order roasted free-range turkey with cranberry blood orange relish or a New Zealand rack of lamb with pomegranate demi glace, each entree is served with a medley of sides and your choice of pumpkin pie or butter cake. $45 to $67 per entree. oldbreachophouse.com/#menu=thanksgiving

Water Grill
Costa Mesa
In addition to the regular menu, there will be a three-course Thanksgiving menu featuring items such as clam chowder, roasted turkey with all the fixings, and caramel bread pudding or pumpkin cheesecake for dessert. $68 for adults, $25 for kids 12 and under. 11 to 8 p.m. watergrill.com/

The Capital Grille
Costa Mesa
Savor holiday favorites such as slow-roasted turkey with brioche stuffing, French green beans, cranberry-pear chutney paired with mashed potatoes for the table, and pumpkin cheesecake for dessert. $43 for adults, $15 for kids. thecapitalgrille.com/events/thanksgiving-dinner-menu

Wind & Sea
Dana Point
Turkey with a waterfront view, anyone? Head south for a traditional, family-style Thanksgiving dinner with your choice of oven-roasted turkey, grilled Atlantic salmon, or Prime top sirloin steak. Each dinner comes with salad, mashed potatoes with turkey gravy, stuffing, sweet potatoes, vegetables, cranberry sauce, and pumpkin pie. $49 to $54 per person, kids 12 and under are half price. windandsearestaurant.com/

Driftwood Kitchen
Laguna Beach
This prix fixe meal comes with spectacular ocean views and Parker House rolls for the table. Choose from starters such as yellowtail carpaccio or pan-seared Day Boat scallops and entrees such as roasted turkey, Prime rib, or Ora King salmon. Kids meal options include a turkey plate, mac and cheese with green beans, or chicken fingers with fries. $75 per person, $19 for kids 12 and younger. 1 to 8 p.m. seating. Reservations recommended. driftwoodkitchen.com/

Selanne Steak Tavern
Laguna Beach
Chef Vince Terusa presents a three-course menu with entrees such as Mary’s Farm heritage turkey, Vermont maple-glazed kurobuta leg of ham, and American prime ribeye roast. Inventive sides are served family-style and include options such as duck fat-fried Brussels sprouts and baby carrots in lavender honey and Laura Chenel goat cheese. Choose from a maple chocolate pecan bar or a creamy pumpkin tart for dessert. $125 per person, $30 per child (ages 4 to 12). selannesteaktavern.com/

Laguna Niguel
This three-course meal includes Parker House rolls and dessert for the table. Choose from three entrees: roasted turkey with all the fixings, roasted Prime rib, and Scottish salmon. $65 per person with kids meal for $19. 1 to 8 p.m. seating. hendrixoc.com/our-menus#menu=thanksgiving-dinner

Laguna Niguel
A luxe, multicourse dinner includes an amuse bouche and sides for the table (pecan crusted spiced sweet potato and chicken andouille stuffing). Start with an arugula salad and your choice of an entree: roasted acorn squash, pan-seared salmon, adobo free-range turkey, or Prime filet. End with a dessert duo of kabocha custard tart and and umeboshi and pear crumble with black cardamom ice cream. $135 per person. ritzcarlton.com/en/hotels/california/laguna-niguel/hotel-overview/holidays

Laguna Niguel
The meal begins with spiced roasted beet salad with Sgt. Pepper goat cheese. For the main course, choose from entrees such as herb-roasted turkey with bourbon gravy and cran-blackberry relish or Sher Farms wagyu New York steak with purple marble potato. Shareable sides include sweet potato puree, mashed Yukon potatoes, and chicken andouille stuffing. For dessert, indulge in sticky toffee cake and spiced chocolate pot de crème. $135 per person. ritzcarlton.com/en/hotels/california/laguna-niguel/hotel-overview/holidays

Bosscat Kitchen & Libations
Newport Beach
Enjoy dinner family-style with a three-course meal for the table ($50 to $60 per person, $15 for kids 12 and under). Choose two to three entrees (maple-bourbon brined turkey, brown sugar baked ham, or prime rib), numerous sides, and either apple cobbler with vanilla bean ice cream or pumpkin pie for dessert. bosscatkitchen-newport.com/thanksgiving2020

The Winery Restaurant
Newport Beach and Tustin
The three-course meal includes an appetizer, main course, and dessert. Savor fall-inspired dishes such as pumpkin and ricotta ravioli, maple-glazed kurobota pork chop with spaghetti squash and apple cider reduction, and chocolate cheesecake with caramelized pecan. $75 per guest with a kids’ meal for $24.95. Noon to 8 p.m. seating.

Inn at The Mission San Juan Capistrano
From 2 to 7 p.m., dine at the restaurant paying homage to the Mission’s matriarch. Enjoy a prix fixe meal with Spanish-inspired dishes such as creamy Baja butternut squash with butter poached crab and toasted pepitas and roasted Mediterranean rub turkey with Spanish chorizo stuffing, lemon thyme gravy, truffle butter mashed potatoes, and roasted veggies. The meal comes with wine pairings as well as dessert. $90 per person. Kids menu available. https://www.restaurantji.com/ca/san-juan-capistrano/ysidora-/

Louis Vuitton’s Malle Pique-Nique Debuted at South Coast Plaza This Spring

Good To Know This trunk includes a tablecloth and napkins with Louis Vuitton’s signature jacquard, thermoses, porcelain plates, cups, salt and pepper shakers, silver-plated cutlery and serving utensils, and a wine bottle opener.
Where You can order the Malle Pique-Nique at Louis Vuittons South Coast Plaza location.

This Week’s O.C. Food News (Nov. 16 to 22)

From family-style takeout meals to Glasspar’s new seasonal items, here is our weekly guide to the latest in O.C.’s dining scene.


Blu Skybar
Raddison Blu Anaheim
Besides stunning rooftop views of O.C., the restaurant and bar features an indoor-outdoor space and serves tapas-style dishes paired with a cocktail menu that reflects the food’s Spanish influence. Executive chef Edgar Beas was inspired by his time working at three Michelin-starred Martin Berasategui in Spain. radissonhotels.com


Dana Point
The seafood stunner is debuting a new, seasonal menu with items such as seared ahi tuna with Madras curry couscous and star anise carrot puree, and seared Nordic salmon with melted leeks, squid ink gnocchi, and saffron. Every Monday is industry night, with specials for hospitality employees (30 percent discount on food, $10 cocktails, and 50 percent off beer, wine, and champagne by the glass). glasspar.com

Grater’s Grilled Cheese
Huntington Beach
Before or after a session on the waves, surfers can enjoy a free side with the purchase of any two sandwiches. Just bring your surfboard or come in wearing your wetsuit. gratergrilledcheese.com

Fountain Valley and Costa Mesa
The Korean fried chicken restaurant is offering a family meal for $34. It includes 12 wings, six drumsticks, two sides (coleslaw and fries), and your choice of fried or white rice. bonchon.com

Buena Park
Get some of the bakery’s most popular items delivered. Items such as turkey and gravy potato balls, cheese rolls, and guava and cheese strudels come frozen and ready-to-bake. store.portosbakery.com

Chato’s Bar and Grill
Santa Ana
Pick up a family-style taco meal with chopped salad, 12 tortillas, two pounds of protein (your choice of steak, chicken, or al pastor), 16-ounce sides of rice and beans, and 8-ounce containers of red and green salsa. $55, serves four. In-house delivery is available. chatosbarandgrill.com


Nov. 20
Knife Pleat
Costa Mesa
Dine on the open-air patio to enjoy a curated menu of dishes including Maine lobster soup, Diver scallops, and Crescent Farm duck. $175 per guest plus $105 for wine pairings. knifepleat.us4.list-manage.com

For a list of O.C. restaurants offering Thanksgiving to-go specials, head to orangecoast.com/thanksgivingtogo.

Updated: Order Thanksgiving Dinner To-Go From These O.C. Restaurants

Editor’s Note: We’ll update this list as more restaurants confirm Thanksgiving offerings. For spots open for in-person dining Thanksgiving day, head to orangecoast.com/thanksgivingdining.

Mind Body Fork
Costa Mesa
For a health-forward Thanksgiving meal that can meet specific dietary restrictions, turn to chef Debbie Lee’s turkey day packages (serves two to 10, $95 to $275). The star of the meal is slow-roasted La Banh Ranch turkey with smothered sage gravy, Mandarin cranberry relish, Weiser Farms mashed potatoes, and your choice of stuffing. You can also order extra sides ($12), gluten-free desserts ($34), and gluten-free baked goods ($16). mindbodyfork.com/thanksgiving-meal

The Ranch Restaurant
The takeaway kit serves four and features heat-and-serve sides and a ready-to-cook brined turkey. You can also add market crudités ($45), an antipasto platter ($65), lobster mac ‘n’ cheese ($25), and extra pumpkin pie ($45). theranch.com/restaurant/events/takeawaykit.aspx

Old Brea Chop House
Pre-order the family-style takeout meal “Feast for Four” ($159) or dine in on Thanksgiving day. Expect traditional Thanksgiving fare along with steakhouse classics such as roasted free-range turkey, filet mignon, and Chilean sea bass. oldbreachophouse.com/

Old Vine Kitchen + Bar
Costa Mesa 
Pick up a holiday dinner with timeless dishes such as hickory-smoked turkey, cornbread apple stuffing, and caramel apple pumpkin cheesecake. The heat-and-serve meal is $45 per person, minimum of six people. Order 72 hours ahead of pickup date. You can also add six wine bottles for $60. oldvinekitchenbar.com/

Terrace by Mix Mix and Mix Mix Kitchen + Bar
Costa Mesa
Take home a Thanksgiving family kit featuring roasted Diestel turkey, sides such as roasted fall vegetables and bacon wrapped dates, and brown butter pumpkin cake. Each kit serves up to 8. $350. instagram.com/p/CHa-hFwJiCC/

Fork & Knife
Costa Mesa
Chef Jonathan Blackford’s “Everything but the Turkey menu” includes a variety of family-style starters ($18 to $245), sides(10 to $35), and desserts ($38 to $55). Think salads, charcuterie platters, apple sausage stuffing, and pumpkin cheesecake. Orders must be placed by Nov. 20 for pickup on Nov. 25 or 26 until 2 p.m. forkandknifecm.com/wp-content/uploads/2020/10/Thanksgiving-2020.pdf

Toast Kitchen & Bakery
Costa Mesa
In need of sweet treats to complete your dinner? Get housemade pie and ice cream for $39 in unique and inspired flavor combinations such as apple pie with mulled wine ice cream and strawberry rhubarb with sakura ice cream. Order through Nov. 22 for pickup on Nov. 25. toastkitchenbakery.com/

The Hall Global Eatery or Vaca
Costa Mesa
The family-style, heat-and-serve feast includes Mary’s organic whole roasted turkey with all the fixings, cream of mushroom soup, and a freshly baked pecan tart from the Hall’s patisserie. $495 (feeds 8 to 10). Order by Nov. 23 at 2 p.m. for pickup on Nov. 25 from 3 to 8. thehallge.com/, vacarestaurant.com/

The Capital Grille
Costa Mesa
Pick up sides to pair with your turkey. Options include brioche stuffing, gravy, French green beans with Marcona almonds, and pecan-crusted sweet potatoes with hot honey and seeded rolls. $125 (feeds 4 to 6). thecapitalgrille.com/menu/thanksgiving-sides-at-home/prod7630047

Clay Oven
Pre-order a Tandoori turkey by itself ($120 for regular, $150 for halal) or get one of the turkey packages ($410 to $450). The turkey and rack of lamb package comes with a variety of sides including tikka masala sauce, pumpkin masala, garlic naan, and Indian rice pudding ($410). There is also a kurobuta pork and Wagyu hanger steak turkey package. toasttab.com/clay-oven-irvine/v3

Cucina Enoteca
Newport Beach and Irvine
Both locations are offering Thanksgiving packs with four options (prime rib, $235; whole chicken, $155; turkey meatball, $135; baked pumpkin rigatoni, $105). Each pack serves four and comes with a variety of delicious sides such as porcini cremini Brussels sprouts with parmesan chestnut stuffing. You can also add dessert and wine packs. Order by Nov. 20 for pickup on Nov. 25.

Laguna Niguel
Get a whole roasted Thanksgiving turkey with Yukon gold mashed potatoes, apple-fennel stuffing, green beans and heirloom carrots, cranberry sauce, and turkey gravy. Each order also comes with Parker House rolls and traditional pumpkin or apple pie. $175 for 6 to 8 people. Order by Nov. 24 for curbside pickup on Nov. 26 from 11 a.m. to 2 p.m. hendrixoc.com/our-menus#menu=thanksgiving-curbside

The Ritz-Carlton, Laguna Niguel
Reserve a multi-course Thanksgiving feast crafted by the resort’s culinary staff. Enjoy an assortment of appetizers, salads, roasted turkey, traditional sides, and desserts. $395 (feeds 6 to 8). ritzcarlton.com/en/hotels/california/laguna-niguel/hotel-overview/holidays

Lido Bottle Works
Newport Beach
Take home a heat-and-serve Thanksgiving feast serving four to six people for $200. The meal includes roasted Diestel Farms turkey breast, fall harvest vegetables, Weiser Farms fingerling potatoes, stuffing, spiced cranberry chutney, gravy, and pumpkin pie from The Ecology Center. Order by Sunday, Nov. 22 for pickup on Nov. 22. lidobottleworks.com/product-category/thanksgiving-dinner/

Bosscat Kitchen & Libations
Newport Beach
The take-home feast includes your choice of maple bourbon brined turkey or brown sugar baked ham and five sides. $150 for 5 servings. $250 for 10 servings. Add dessert or a bottle of wine or champagne ($25 each). Orders must be placed a week ahead for pick up on Nov. 25 and 26. bosscatkitchen-newport.com/thanksgiving2020

Cafe Gratitude
Newport Beach
With its to-go outpost at Gracias Madre, you can pre-order vegan, seasonal specials such as French lentil and butternut squash loaf ($35), cauliflower mashed potatoes with garlic confit ($25) and persimmon and pomegranate salad ($35). For dessert, indulge in raw, gluten-free pies ($25). Pick up on Nov. 25 from 1 to 9 p.m. doordash.com/store/cafe-gratitude-newport-beach-1260656/en-US

Gracias Madre
Newport Beach
Get into the holiday spirit with comforting vegan tamales in varieties such as jackfruit birria and black mole mushroom. Pre-order online by Nov. 22 for pick up Nov. 23 through 25 from 4 to 9 p.m. $48 per dozen. graciasmadre.co/tamales

Marché Moderne
Newport Beach
Dine like a king at home with the coastal restaurant’s Thanksgiving to-go dinner boxes, which include a main course, sides, dessert, and a drink (serves four, $395). The main course is roasted free-range Canadian turkey breast and confit leg meat served with decadent sides such as cranberry orange walnut rolls and Robuchon mashed potatoes. For dessert, indulge in a pumpkin and cream cheese macaron. Reserve your box now for curbside pickup on Nov. 26. 714-434-7900, marchemoderne.net/

Tavern House Kitchen + Bar
Newport Beach
Enjoy a two-course meal at home with herb-roasted turkey and traditional sides such as creamed corn, maple-bacon glazed Brussels sprouts, and whipped butternut squash. End your meal with classic pumpkin pie. $45 per person. tavernhousekb.com/admin/fm/source/5086_tavernhousekb/Menus/TH-Tgiving-Menus-2020.jpg

Georgia’s Restaurant
Feast on the signature fried chicken ($49.95 per half pan), barbecue St. Louis ribs ($22.95 per half pan), and jambalaya ($69.95 per half plan). Complete your meal with Southern-style sides such as black eyed peas, cornbread and honey butter, and collard greens. Order by Nov. 21 for pickup on Nov. 24 or 25. georgias-restaurant.com/

The Winery Restaurant
Newport Beach and Tustin
The Thanksgiving turkey dinner features a roasted free-range Diestel turkey, a choice of two large sides, and a pumpkin cheesecake with caramelized pecan-vanilla bean chantilly. $350, serves six. Orders must be placed by 3 p.m. on Nov. 23. thewineryrestaurants.com/

The Blind Pig
Rancho Santa Margarita and Yorba Linda
Pick up a heat and serve feast package including Prime rib roast and turkey legs, classic sides, and pumpkin cheesecake. Get 25 percent off a bottle of wine with your order. Pre-order now for pickup on Nov. 24 and 25. $250. theblindpigoc.com/

Interior Designer and Newport Harbor High Alum on His Renovation of the Obama White House

Photograph by Michael Mundy

The noted decorator for Steven Spielberg, Shonda Rhimes, Cindy Crawford, and other luminaries collaborated with President Barack Obama and First Lady Michelle Obama to bring a fresh, youthful ambience to “the People’s House.” His new book documents the eight-year undertaking, from an introduction to the Obamas by their social secretary Desirée Rogers, to asking advice from Nancy Reagan, to decorating the Oval Office, “a no-drama room for a no-drama president.” Smith discusses his design process, what the former first lady calls in her foreword “the magic of Michael—shining a light on the past to bring more life to the present.”

The thing that people tend to associate me with is updated traditional. I think I’m always interested in a balance between the obvious and the unexpected. You know, to put a modern painting in a traditional room like I did in the White House. Or to use something antique or with patina or texture in a room that is modern. Mixing stuff up a little bit, I think that’s what has worked most successfully for me.

What people don’t really think about is that she put the White House in order. She gave it a serious, scholastic oversight that it didn’t have before. There had never been an overall plan—things were sort of sold at the end of every presidential term, things were put out to public auction. And she went on a huge campaign to try to find, very successfully, all sorts of things that had been thrown to the wind, basically. I think that was incredible. A lot of stuff that you’d think was part of the DNA of the White House, she really created.

I think that to work on the girls’ rooms—which are not in magazines or anything, but they are in the book—I think that was really amazing because to take these two girls, who were tiny, tiny girls when they came to the White House and to make the White House kind of habitable, a family house for them, was wonderful. They loved, loved, loved their rooms. They had sleepovers, they did their homework, they had as normal an experience as you could have as a kid, and I think that that’s something I’m super proud of.

I really wanted the book to not be political because I think that it’s important that the White House should not be about politics. I don’t know if that’s the current use of it today, but I think that it was super important that at the time, during the eight years (of my work there), everyone was conscious that the White House is not just America’s house, it was all of America’s house. It was functioning in a way that it was intended to, which is really being open to the people, and all sorts of people were going through it, Democrats and Republicans. I think that was a really golden period.