These stars act as the mayors of a dining room–unsung fixers who live to make your meal a seamless success.
We break down the components of this year's hottest dish.
We update you on O.C.’s dining landscape with the most notable restaurants, from brand-spanking new to well-seasoned influencers. Plus, we name the Restaurant of the Year.
"You’re a stronger person than I if you make it through this issue and haven’t nabbed reservations for at least three of these places."
Zachary Geerson, executive chef at Journeyman’s Food and Drink in Fullerton, shows how to prepare a pan-roasted branzino with green vegetables and beurre blanc sauce in Cathy Thomas’ kitchen.
Take a look at our annual issue, on newsstands now!
We got a sneak peek at the upscale three-course brunch event.
Volunteers can get down in the dirt to help harvest seeds.