阿納海姆 最佳餐厅

Knife Pleat

★ Michelin$$$$Contemporary, Modern French

This elegant little operation, set on the third floor of South Coast Plaza amidst fashionable stores, has plenty of charm. With a gleaming open kitchen edged by a chef’s counter, plus a secluded patio, this is a spot to dine in style. Chef Tony Esnault offers his personal take on classic French cuisine, tinged with international influences, offered at both lunch and dinner as prix fixe menus of varying length. Open with small bites, before proceeding to more substantial courses like steelhead trout with fennel and rainbow chard, or barley risotto with chestnut, parmesan and brassicas, before e

Khan Saab Desi Craft Kitchen

必比登$$Pakistani, Indian

This South Asian gem makes a splash on this quiet stretch that teems with Mex-American eateries and markets aplenty. Originally from Pakistan, Chef Imran Ali Mookhi displays a certain deftness with spices, flavors and in his handling of red meat. Chicken, fish and vegetarian items are on offer, but there's no denying that beef is king on this menu.The décor is bright, neat and hip. A bar in the back pours craft mocktails that pair swimmingly with such memorable items as beef (sirloin) kebabs with mustard oil, yogurt and garlic. Signature dishes like Khan biryani and chicken Karahi score high o

Phở 79

必比登$vietnamese

If you are no stranger to the slurp, then Phở 79 is likely already on your circuit. After all, this place is an institution. Opened in the early 80s, it's widely considered to ladle some of the best and most praiseworthy pho in southern California.The simple interior is enlivened by a bright yellow wall adorned with numerous accolades. It's spartan but clean, and you're here for the pho, not the fashion show. Place your name on the clipboard by the front door and expect a wait. Once seated, peruse the extensive menu, which runs the gamut from egg noodle soups and goi cuon, to appetizers and de

🕐 We-Mo 07:00-21:00

Lola Gaspar

必比登$$Mexican

This gastropub in downtown Santa Ana isn't new but a post-pandemic reset and a trip to Mexico changed Chef Luis Perez's mindset—and menu. It's all about quality over quantity here, so expect a tightly edited menu featuring tacos, quekas, and churros, but it's all very good. Happy hour discounts make sampling it all a tempting proposition. Tacos are made with handmade flour tortillas topped with a grilled tomato and dried chili salsa and filled with everything from sauteed shrimp to pork shank carnitas and suadero. Quekas feature hand-pressed masa and are served with a habanero salsa. While the

Ramen & Tsukemen TAO

必比登$Japanese, Ramen

Ramen & Tsukemen TAO is tucked away in an easy-to-miss corner of an open-air mall, but the humble setting quickly fades once the steaming bowls arrive. The compact dining room is strictly no frills, though the focus here is squarely on deeply comforting ramen crafted with passion and dedication. A concise menu keeps attention on the essentials, from rich and creamy spicy red miso ramen to a lighter but equally satisfying chicken ramen built on a classic, Tokyo-style broth. Custom noodles from Kobayashi Noodle Factory are tailored to each preparation, ranging from firm Sapporo-style noodles des

CHAAK Kitchen

必比登$$Mexican, Regional Cuisine

The team behind these stoves swimmingly brings the vibrant smoke- and spice-focused cuisine of the Yucatán Peninsula to life. Of course, that same region's rich and complex history simply means diners can expect nothing less than seriously intriguing cooking. Start off with a mezcal cocktail, customized with tamarind and mole bitters, or Mexican wine, by the glass. From there, spoon up every last drop of the charred habanero salsa that accompanies crisp corn empanadas filled with Oaxacan cheese and epazote. Cochinita pibil is prepared with marinated citrus and achiote, resulting in a tender an

Amor y Tacos

必比登$$mexican

Amor y Tacos is part of the wave of Mexican American restaurants reshaping Southern California’s dining scene, with Chef Thomas Ortega bringing polished technique and playful creativity to his hometown of Cerritos. Handmade tortillas, bold salsas and familiar Mexican flavors are layered with unmistakably LA flourishes throughout the menu. Tacos remain the main attraction, ranging from crispy “Tacos de Mi Abuela” stuffed with a beef and chorizo blend, cotija, crema and salsa de árbol to grilled salmon tacos glazed with chipotle agave and topped with mint, cilantro and cabbage. Elsewhere, the ki

🕐 Mo-Th 11:30-21:00; Fr-Sa 11:30-22:00; Su 11:30-20:00

The Ranch

$$$Steakhouse, Regional Cuisine

There may not be many cowboys in these parts, but there are plenty of decorative elements and music they’d covet at this urban steakhouse with farm to table touches. The menu is meat-centric, but also focuses on seasonal vegetables grown on their own farm. Pay close attention to daily specials and you might just be rewarded with an heirloom tomato salad bursting with ripeness. Unless you have the appetite of a rancher, these dishes are best shared. Crisp popovers served with sweet homemade tomato jam are a can't miss, and the prime rib is ultra-tender with jus, horseradish sauce and a cast-iro

Poppy & Seed

$$$Southern, American

Chef/co-owner Michael Reed and co-owner Kwini Reed are behind this gorgeous perch in the Anaheim Packing District. Poppy & Seed epitomizes the SoCal lifestyle with a lounge and bar nestled inside a greenhouse, and outdoor dining surrounded by citrus trees, herbs and flowers. As the setting hints, the focus is on organic, sustainable and locally grown (as well as raised or caught) ingredients. Settle in at sunset or under the stars to enjoy dishes such as creamy Anson Mills grits topped with gravy and plump tail-on shrimp. Charred eggplant puree and pickled sea beans lend a bite to steak tartar

Taira Sushi & Sake

$$$Japanese, Sushi

Taira Sushi & Sake isn't knocking anyone off their feet with its nondescript mall location, but it's what's inside this tiny spot that makes it special. Young duo Chef Ben and Ayako Sato have penned a love letter to Japan here, where great care is paid to details (the menu is written by hand nightly) and warm hospitality makes everyone feel welcome. Guests are invited to enjoy omakase or order à la carte. Standouts include kanpachi slightly seared and served with a sprinkle of rock salt, lemon and yuzu, or tender firefly squid topped with scallions and laced with nori. Seared spicy cod roe and

Gabbi’s Mexican Kitchen

$$Mexican, Regional Cuisine

The cooks here understand the essence of regional Mexican cuisine, so trust in their skills and do not be disillusioned by the menu line that reads "substitutions are graciously declined.” Many of these dishes offer a spin on traditional items, as in the citrus-tinged achiote pork that tops creamy black beans and puffed corn tortillas in panuchos de Yucatán. Tacos are a signature for good reason; and the Puebla with spicy sausage, carne asada, smoked applewood bacon, and morita salsa delivers just the right level of piquancy.This special haven also makes the most of its idyllic setting, amid a

Kaori Sushi

$$$Japanese, Sushi

Kaori Sushi is living proof that you shouldn't judge a book by its cover. Don't let its location within a nondescript open-air mall fool you, as this spot's flavors are anything but ho-hum. Inside, a riot of lanterns of all shapes and sizes brighten this space where traditional izakaya vibes reign.The menu may not be large, but it includes a list of daily dish selections, cooked dishes, such as mara udon or gyu tongue, and more unusual choices like kani blue crab "risotto." An entire menu is dedicated to the restaurant's well-regarded "rolls," but stick to the classic sashimi and nigiri to sav

Phởholic

$Vietnamese, Regional Cuisine

We'll give you one guess as to what makes Phởholic a much-talked-about spot. Yes, it is the pho, and it's the reason why everyone flocks to this Westminster original (two other locations also lure slurpers). It's a classic shop that attracts everyone from grandparents to Gen Z'ers, all here to partake in the beef-focused pho. Though the prices are gentle, the kitchen never skimps, using only high quality products. Diners take their pick of noodle style and meat from the beginners and adventurers menus, then wait for the large metal bowls of steaming comfort to arrive. The scent of anise fills

Omakase by Gino

$$$$Japanese, Contemporary

Omakase by Gino is nestled amid a sleepy section of downtown Santa Ana but inside, this sushi den is firing on all cylinders. Distressed wood and exposed brick lend a tavern feel while decorative touches are decidedly Japanese. Chef Gino Choi brings palpable joy to this spot with his friendly but focused manner, and the food is just as smile-inducing. Imagine the likes of yuzu cream tucked with a ribbon of crisp Asian pear filled with house-cured ikura or a beautiful fillet of tuna sliced, hit with a flame and set atop an elegant swoosh of garlic and shishito pepper miso. Thick udon noodles ar

Vaca

$$$Spanish, Contemporary

Courtesy of Chef Amar Santana, this cool and rustic tapas bar offers consistently pleasing food and an extensive list of sherries and Spanish wines amid a quirky setting (the banquettes are decorated with jokes). In addition to the beautiful bar area, guests may sit in two outdoor areas or the main dining room with views into the semi-open kitchen. The lunchtime prix fixe is a great deal, though it would mean skipping their wonderful array of tapas and paellas. Standouts include the bikini sandwich, layering cured Jamón Ibérico, Manchego cheese, and a bit of truffle oil into pretty little pipi

Hana re

$$$$Japanese, Sushi

Tucked away in the back corner of a Costa Mesa shopping mall, this intimate ten-seat counter offers a relaxing retreat from the outside world. Chef Atsushi Yokoyama skillfully oversees a leisurely omakase, beginning with variety of composed dishes such as chawanmushi with blue shrimp and smoked trout roe, perhaps followed by such delicacies as hairy crab dressed with tangy tosazu gelee, or tender braised abalone with leek puree and Hokkaido uni. Nigiri forms the final portion of the savory menu, continuing the theme of simply prepared, excellent quality seafood. To finish, a delicate almond pa