DINING
IN THE DOUGH The county's best breads? Consider those of Bread Artisan Bakery (above), where owner Jonnie LoFranco and head baker Yannick Guegan turn out loaves for the likes of the Montage and Pelican Hill resorts. Try their pain de campagne and their spelt, quinoa and orange sourdough at farmers markets in Santa Ana on Thursdays (714.592.4678) and Anaheim on Sundays (714.956.3586). Dean Kim's OC Baking Co. supplies 100 restaurants such as the Ranch in Anaheim; sample his wares at the farmers market in Orange
H AMELIA’SCL9000006928 Seafood/Italian. Charming local favorite for half a century offers classic dishes such as linguine with fresh bay shrimp; scallops and baby calamari in marinara sauce; and cioppino. The intimate patio table is among Orange County’s most romantic spots. D (nightly). 311 Marine Ave., Newport Beach, 949.673.6580, ameliasbalboaisland.com H AMERICAN TAVERN000022658 American. Gastropub offers globally inspired comfort food at affordable prices: chicken empanadas and chicken schnitzel, Baja fish tacos and London fish and chips, and an allAmerican burger. Watch Disney fireworks from outdoor Palapa Bar! B, L, D (daily). Hotel Ménage, 1221 S. Harbor Blvd., Anaheim, 714.758.0900, americantaverneatery.com
on Saturdays (714.348.8158). Blackmarket Bakery offered its breads at farmers markets until owner-chef Rachel Klemek opened at the Camp in Costa Mesa (714.662.3095). Try her lemon-rosemary or chocolatecherry sourdoughs—or buttercream cakes. Catchphrases on her T-shirts include the all-tooaccurate "Resistance Is Futile."
ANAHEIM PACKING HOUSE Various. The historic citrus hub now houses foodie vendors including Adya for Cal-Indian; Rolling Boil for Asian hot pots; Wheat & Sons rotisserie, charcuterie and sandwiches; Georgia’s for Southern; Kettlebar steam-kettle-cooked seafood; Hammer Bar & Tool Shed cocktails; Black Sheep grilled-cheese sandwiches; the Iron Press savory waffles; Popbar gelato on a stick; and Dark 180 hot
chocolate. L, D (daily). 440 S. Anaheim Blvd., Anaheim, 714.635.1350, anaheimpackingdistrict.com H ANAHEIM WHITE HOUSECL0000022658 Italian. Italian steakhouse in restored 1909 manor offers a romantic setting and refined cuisine, impeccably served amid a series of fresco recreations. Peppered hanger steak and game dishes are huge draws—but the white chocolate salmon is not to be missed. Presentations give it the wow factor. L (M-F), D (nightly), Br (Su). 887 S. Anaheim Blvd., Anaheim, 714.772.1381, anaheimwhitehouse.com ANDREI’S CONSCIOUS CUISINE & COCKTAILS American. Paris-born chef Yves Fournier’s conscientiously created dishes (warm octopus salad, hanger steak with zinfandel-and-beef-marrow sauce, goat-cheese cheesecake) and excellent cocktails. The striking new terrace features fire “tornadoes” and five types of lemon tree. L (M-F), D (M-Sa). 2607 Main St., Irvine, 949.387.8887, andreisrestaurant.com ANEPALCO’S Mexican-French. Chef Daniel Godinez applies French technique to traditional Mexican ingredients, with sophisticated, artfully presented results. Specialties include crepes, a Mexican take on cassoulet, tilapia with serrano chili-infused beurre blanc, and a cuitlacoche-topped burger, served in a room that hints of a classic bistro. Innovative cocktails, too. L, D (daily). 3737 Chapman Ave., Orange, 714.456.9642 anepalcoscafe.com ANQICL9000006860 Vietnamese fusion. Sixty-foot glass catwalk over a running stream, reclaimed tropical wood and backlit
bar make for a dramatic, sexy setting, and an altogether stunning backdrop for innovative cuisine dominated by small plates. Signature garlic noodles. L, D (daily). Bloomingdale’s, South Coast Plaza, 3333 Bristol St., Costa Mesa, 714.557.5679, anqibistro.com H ANTONELLO RISTORANTECL0000022659 Italian. Top-notch, romantic northern Italian spot marks its 35th anniversary. Co-chefs offer orecchiette pasta with Pugliese sausage and Swiss chard; cavatelli with slow-cooked lamb ragu; and superior tiramisu. L (M-F), D (M-Sa). South Coast Plaza Village, 3800 S. Plaza Drive, Santa Ana, 714.751.7153, antonello.com ARCCL0000022660 American. Chef Noah Blum and partner Marin Howarth presents “flame, flavor, finesse” cuisine (e.g., savory meatballs with garlic and whiskey) amid rustic-comfort-apothecary decor; cocktails, among O.C.’s very best, use housemade bitters, infusions, syrups and sodas. Two perimeter patios. L, D (daily). South Coast Collection, 3321 Hyland Ave., Costa Mesa, 949.500.5561, arcrestaurant.com BAMBÚCL0000022660 Californian. Set in four-story atrium amid lush gardens, palms, orchids and 20 bamboo trees. Creatively presented seasonal and regional fare of Southern California with Asian, French and Italian influences. B, L (daily); D (Tu-Sa). Fairmont Newport Beach, 4500 MacArthur Blvd., Newport Beach, 949.476.2001, fairmont.com H THE BEACHCOMBER American. Like a weatherworn yacht with deck umbrellas—on Crystal Cove State Park beach. Coconut-macadamia pancakes at breakfast; lobster
COURTESY BREAD ARTISAN BAKERY
H AGORA CHURRASCARIACL9000006236 Brazilian. Choice cuts cooked over a fire pit with rock salt. Waiters dressed as gauchos offer 16 sumptuous cuts, from picanha (a sirloin specialty) to coração (delicate chicken hearts); it’s carnivore heaven. An elaborate hot and cold bar features vegetable and seafood specialities. L (M-F), D (nightly). 1830 Main St., Irvine, 949.222.9910, agorachurrascaria.com
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