Burgeoning Orange County dining destination, Brea has gone from afterthought to foodie hub with new restaurants Lillie’s Q and Tempo Urban Kitchen, joining favorites such as Brunos Trattoria and Cha Cha’s Latin Kitchen.
Chef Charlie McKenna’s barbecue took first-place at the prestigious Memphis in May competition in 2007 and placed in the top 10 six years running. In 2010, he opened his first Lillie’s Q in Chicago. With partner Joe Manzella, of Taps Fish House & Brewery, he’s just opened his fourth outpost in Brea. The Southern menu features pork shoulder, tri-tip, baby-back ribs, hot links and chicken and moonshine cocktails, made with un-aged corn whiskey. While you’re there, pick up some of the delicious sauces created from McKenna’s grandmother’s recipes. Each pays homage to the deep-rooted barbecue traditions of specific Southern regions and flavors include Carolina, Smoky and Hot Mess. Open for lunch and dinner daily. 240 S. Brea Blvd., Brea, 714.482.2001. lilliesq.com
Restaurateur Jorge Cueva and chef Zach Geerson strive to “push the culinary envelope every day” at new Tempo Urban Kitchen in Brea. Favorites of a first tasting include short-rib chocolate tacos, made with 48-hour-braised short ribs, Guinness mole and abuelita chocolate tortillas and the Korean dish bibimbap. He goes molecular with a watermelon sashimi started and a creamy ice cream made table-side using liquid nitrogen. Cocktails, featuring house made bitters, syrups and infusions and hand-cut ice, are alone worth a visit. Open daily for breakfast, lunch and dinner. 1060 E. Imperial Hwy., Brea, 714.529.2900. tempourbankitchen.com