Table Talk: Heritage Barbecue, Mayfield and Stella Jean’s Ice Cream

Daniel Castillo, pit master at new Heritage Barbecue in San Juan Capistrano

O.C. Food News

Following years of backyard events, brewery pop-ups and even online sales, acclaimed pit master Daniel Castillo opens his Heritage Barbecue restaurant opposite Mission San Juan Capistrano with outdoor dining and carry-out service. Pachamama pork, Duroc pork ribs, Creekstone brisket and other superior meats are sourced from West Coast Prime. The Central Texas-style menu is seasonal, market-priced and changes often. The venue closes upon sell-out daily; masks are required in line—and lines are likely.

Just down the block, the marketplace at Mayfield is open, takeout is available and dine-in is coming soon. The market offers natural wines, kitchenware and other products “to keep you eating and drinking well.” Available to go, with pickup at 12-foot windows, are coffee and Mediterranean salads during the day and menu highlights in the evening. Among them: burrata and peach salad; Japanese sweet potatoes with smoked onion labneh; Urfa-spiced roasted half chicken; and for dessert, cardamom panna cotta.

Innovative flavors at Stella Jean’s in Costa Mesa

Stella Jean’s Ice Cream, widely considered San Diego’s best handcrafted ice cream parlor, has opened in Costa Mesa next to sister property Pop Pie Co. and Sidecar Doughnuts. The small-batch shop offers innovative flavors such as Earl Grey citrus tea cake and salty caramel corn. Some use unusual ingredients such as pandan and yuzu. All present thought-provoking textures. Every day brings at least three plant-based options, perhaps mango enchilado or strawberry oat crumble. Classics? Consider double chocolate or Madagascar vanilla.

Photos from top: John Troxell; courtesy Stella Jean’s


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