O.C.’s vine-covered grande dame since 1965 stays young thanks to a refreshed menu by new executive chef Alejandra Padilla. Her winter menu includes Mediterranean sea bass with prawns, white beans, prosciutto, and butternut squash puree, but the lavish feasts of prime rib retain a hallowed spot on the carte at this Lawry’s-owned institution. As always, service is polished and professional. Leave room for the righteous sundae made with C.C. Brown’s hot fudge, an old Hollywood marvel. Note: Star rating reflects a former chef.
3801 E. Coast Highway