Ross Pangilinan left the Patina Group’s sophisticated Leatherby’s Café Rouge at Segerstrom Center for the Arts to open Mix Mix Kitchen Bar in the former Little Sparrow space. On Pangilinan’s menu are snacks such as chorizo‑and-potato croquettes with jalapeño-lime aioli and small plates that include a Filipino ceviche with yellowfin tuna, coconut lime, avocado, pork cracklings, and Thai chile. Sunday brunch runs the gamut from cinnamon French toast to duck omelet to house-made ricotta tortellini, left, with farmers market vegetables that change daily. Available anytime are a Kobe bacon cheeseburger with rosemary aioli and the Tropical Verrine, the chef’s take on the Filipino halo-halo dessert, which has lychee, passion fruit, coconut, and macadamia nuts. Cocktails with house-made bitters, syrups, and infusions include the not-to-be-missed Silly Rabbit—Arette Reposado Tequila, vanilla Madagascar liqueur, Thai chile-carrot syrup, lemon-lime juice, cloves, and a misting of mescal.
Snacks and desserts, $8; small plates, $8 to $20; plates, $19 to $26; prix-fixe menus, $35 to $65. 300 N. Main St., Santa Ana, 714‑836‑5158, mixmixkitchenbar.com