Where to Eat Your Way Through OC Restaurant Week

Rally up your friends and family to take on the annual OC Restaurant Week.

With 150 Orange County restaurants participating, there’s no way you can visit all of them in one week … but we made a curated list of under 40 restaurants you should make reservations at.


887 S. Anaheim Blvd., Anaheim, 714.772.1381.
Featured drinks
: Ketel Rosemary Lemon Drop, Makers Old Fashioned or Chambord Kir Royale.
Dinner menu: First course—sweet stuffed peppers and tempura artichoke hearts, followed by enjoying the White House greens salad. Main entrée—hanger steak, Pizza ai Carciofi, chicken tarragon, salmon chocolat, whitefish or rigatoni carbonara. Dessert—tiramisu, a family recipe of Savoiardi sugar biscuits dipped in espresso and dark rum, topped with mascarpone sweet cream cheese sprinkled with cocoa.

Downtown Disney District, 1580 Disneyland Drive, Anaheim, 714.774.4442.
Lunch menu: Appetizers—manchego salad or ahi bruschetta. Main entrée—hanger steak with roasted fingerling potatoes, roasted mushrooms and red wine sauce; or chicken paella featuring roasted chicken, chorizo de bilbao, saffron bomba rice, peas and saffron aioli. Dessert—chocolate mousse cake or cheesecake with gingersnap crumble, mixed berry sauce and fruit compote.

1025 E. Ball Road, Anaheim, 714.817.4200.
Featured cocktail
: Blood Orange Sour ($11) made with Ketel One Oranje, fresh squeezed blood orange, fresh squeezed lime juice, agave syrup, egg white and Angostura Bitters.
Dinner menu: Starter—Di Stefano Burrata; house-made carrot cavatelli featuring veal and ricotta sausage, local English peas and house smoked mozzarella; or blue crab stuffed Poblano chile Relleno (supplement $10). Main entrées—Baja striped bass; chipotle and blackberry braised duck leg; and Aspen Ridge prime flat iron (supplement $15). Dessert—República Del Cacao Amazonia chocolate Creémeux made with dulce de leche, vanilla bean and caramelized banana ice cream (supplement $10); sticky toffee pudding; or key lime cheesecake.


THE BUNGALOW RESTAURANT (Lunch $20 and Dinner $40, $50)
2441 East Coast Hwy., Corona Del Mar, 949.673.6585.
Lunch menu: First course—corn chowder or Bungalow salad. Entrée—Bungalow burger, beef dip sandwich, Santa Fe chicken wrap, fish tacos, grilled mahi mahi and wild rice, Joanie’s New Orleans grilled cheese, Bungalow Cobb salad or grilled lime chicken salad. Dessert (supplemental $5)—chocolate mousse in a dark and white chocolate tulip cup.
Dinner menu: First course—same as lunch above. Entrée—prime filet medallions, bone-in short ribs, California chicken breast or blackened King salmon. Dessert—same as lunch above, but not supplemental.

2301 San Joaquin Hills Road, Corona Del Mar, 949.640.1415.
Dinner menu
: First course—seasonal soup shooter or crispy potato cake and mushroom “caviar.” Second course—roast asparagus and burrata cheese made with cara cara oranges, arugula, citrus vinaigrette and pickled spring onions. Main entrée—red wine braised lamb shanks; or seared curry and turmeric-dusted sea scallop and shrimp. Dessert—orange thyme angel food cake made with strawberry rhubarb compote, vanilla crème anglaise and toasted almonds. Pair with an award-winning cocktail for $11 (aged cocktails excluded).


DESCANSO RESTAURANT (Lunch $15 and Dinner $30)
1555 Adams Ave. #103, Costa Mesa, 714.486.3798.
Lunch menu
: First course—Caldo de hongos sopa or Mexican slaw. Second course—two steak tacos, two Al Pastor tacos, two carnitas tacos, two pollo asado tacos, two mahi mahi tacos, two chile relleno tacos and quesadillas with a choice of tres quesos, sirloin steak, al pastor, pollo asado or grilled vegetables.
Dinner menu: First course—same as the lunch menu. Main entrée—pescado empapelado, steak albanil, pechuga de pollo asada, mezcal glazed shrimp, steak alambre or shrimp alambre. Dessert—conchas con Helado made with Mexican sweet bread, vanilla bean ice cream and seasonal fruit jam.
Featured cocktail: “Cucumber + Sal Margarita” ($11) made with cucumber infused El Tesoro Silver Tequila, cilantro syrup, limes and smoked black sea salt.

PLAYA MESA (Lunch $15 and Dinner $20)
428 E. 17th St., Costa Mesa, 949.287.5292.
Lunch menu: Petite guacamole and an entrée choice of tacos (asada, pollo asada, vegetariano, pescado or carnitas), enchildads queso or suizas pollo.
Dinner menu: Enjoy the same items but with an addition of mini buñuelos for dessert. Add a El Jimador margarita for $5.

TERRACE BY MIX MIX (Lunch $25 and Dinner $50)
South Coast Plaza, 3333 Bear St. Unit 316, Costa Mesa, 657.231.6447.
Lunch menu
: Snack—albacore tostada; goat cheese toast with grapes, pistachios, saba and olive oil; endive salad made with grapes, apple, blue cheese, walnuts and honey sherry vinaigrette; or chicken liver toast with shallot marmalade and chives. Main plate—Filipino pork longanisa with garlic fried rice and a poached egg; house made agnolotti made with herb ricotta, asparagus, oven dried tomato and Parmesan; market fish; New York steak (supplemental $10). Dessert—chocolate hazelnut panna cotta or tropical verrine.
Dinner menu: First course—albacore tostada; goat cheese toast or endive salad. Second course highlights include a choice of soft egg raviolo, fried rice pork adobo or seasonal soup. Main course entrée—house made agnolotti featuring herb ricotta, asparagus, oven dried tomato and Parmesan; Market Fish; crispy duck leg with mushroom risotto arancini, caramelized blackberries, roasted carrots and cider duck sauce; or New York steak (supplemental $10). Dessert—chocolate hazelnut panna cotta or tropical verrine.


AVEO TABLE + BAR (Dinner $50)
Monarch Beach Resort, 1 Monarch Resort Drive, Dana Point, 949.234.3915.
Dinner menu: First course—fillet of beef carpaccio in aged Temecula balsamic or tangerine apple arugula salad. Main entrée —roasted rosemary half chicken; pan roasted scallops with potato risotto and celery root chips; Spanish chorizo lobster pain perdu (part of the “Breakfast for Dinner” OC Restaurant Week special); or Angry Crab Benedict honey sriracha pork belly with ginger fruit salad (part of the “Breakfast for Dinner” OC Restaurant Week special). Dessert—tiramisu with salted caramel sauce and pistachio biscuit; or Rocher featuring a chocolate-hazelnut sphere and yuzu macaron.

BOURBON STEAK ($80 “Luxe” Menu)
Monarch Beach Resort, 1 Monarch Beach Resort, Dana Point, 949.234.3900.
Featured cocktail
: Old-School Moscow Mule ($11) with Ketel One Vodka, lime juice and ginger beer.
“Luxe” menu: First course—farmer’s market salad; Michael’s ahi tuna tartare with Asian pear, pine nut, scotch bonnet, mint and sesame; or “instant” bacon made with daikon, kimchi, masago arare and bourbon-soy glaze. Second course—Allen Bros Angus filet mignon; Honjake salmon; or “Cauliflower Five Ways” including purée, rice, steak, pickled, roasted and pine nut butter. Third course—Bourbon chocolate bar; or coconut layer cake with ginger white chocolate ice cream and charred pineapple glaze​.


BLUEGOLD (Dinner $50)
21016 Pacific Coast Hwy. D200, Huntington Beach, 714.374.0038
Dinner menu: Starter—milk rolls with hazelnut honey and citrus conserva. Appetizers—butter lettuce salad, simple salad, salt roasted red beet, crispy Brussels sprouts, onion soup, yellowtail sashimi, steak tartare, octopus tonnato, wild mushroom toast, albondiga (yogurt-braised, lamb meatball), pork jowls and black rice, Spanish omelette, Moorish lamb roti or eggplant meatball. Entrée“Indian spiced” pork short ribs, wild salmon, day boat scallops, skull island prawn, rotisserie chicken, pappardelle a la arrabiata, braised short rib, daily steamers, Manhattan clam chowder, Maine lobster & sweet white corn, cioppino, pan roast or shellfish pot. Dessert—chef’s selection.

TANNER’S (Lunch $20 and Dinner $40)
Paséa Hotel & Spa, 21080 Pacific Coast Hwy., Huntington Beach, 714.698.6130.
Lunch menu
: Appetizer—fried calamari, curried squash soup or grilled little gem salad. Entrée—blackened salmon tacos, chicken teriyaki bowl or the shishito burger.
Dinner menu: Small plate appetizer—tuna poke nachos, lumpia or grilled little gem salad. Entrée—roasted salmon, roasted organic half chicken or prime flat iron steak. Dessert—Tanner’s s’mores or butterscotch pot de crème.


AGORA CHURRASCARIA (Lunch $25 and Dinner $40)
1830 Main St., Irvine, 949.222.9910.
Lunch menu: Table served sides—Brazilian cheese bread and fried banana. Salad bar—Caesar salad, mixed greens, roasted beets, eggplant salad, gravlax, artichokes, Harts of Palm, asparagus, shrimp cocktail, potato salad, sun-dried tomatoes, sliced tomatoes with fresh mozzarella, tabbouleh, yellow and red bell peppers, seasoned cucumbers, pickled onions, sautéed shiitake mushrooms, apple yogurt, broccoli cauliflower salad, a selection of cold cuts and fine cheeses. Hot food bar—black bean stew (fejioada), chicken stroganoff, garlic rice, salmon, mussels, sautéed collard greens, red bliss potatoes and mashed potatoes. Churrasco meats—picanha (top-sirloin cap), chicken kabobs, garlic picanha, tri-tip, skirt steak, filet wrapped in bacon, leg of lamb, chicken drumstick, pork ribs, Brazilian pork sausage and chicken hearts. Dessert—Brazilian flan.
Dinner menu: Table served sides and salad bar—same dishes as lunch above. Churrasco meats—sameas lunch menu above, with the addition of filet mignon, lamp chops and beef ribs. Dessert—Brazilian flan.

2607 Main St., Irvine, 949.387.8887.Lunch menu: First course choice of Farm Field Greens (vegan and gluten-free), daily seasonal soup, portobello steak fries (vegetarian). Second course choice of Andrei’s chop salad; Market fish tacos; flank steak chilaquiles; vegetable ragu (vegan and gluten-free); Andrei’s cheeseburger featuring wagyu beef patty in a brioche bun; or Italian chicken panini. Dessert—Andrei’s signature cheesecake.
Dinner menu: First course choice of daily seasonal soup, California Caesar, calamari or rainbow beets salad (vegetarian and gluten-free). Second course choice of wild-caught lingcod with a red miso glaze; 8-ounce “Sunny Side Up” New York Block; Petrale Sole with rosemary roasted Yukon gold potatoes; lamb lollipops (gluten-free); or vegetable ragu (vegan and gluten-free). Dessert—black forest cheesecake with a chocolate truffle crust or cinnamon apple turnovers with brown sugar gelato.

BISTANGO (Lunch $25 and Dinner $50)
19100 Von Karman Ave., Irvine, 949.752.5222.
Lunch menu: Starter—Caesar salad, baby mixed greens or chef’s soup of the day. Entrée—chicken scallopini sandwich, fettuccine pasta with marinated filet of beer or seared tilapia with lemon zest risotto. Dessert—white chocolate cheesecake.
Dinner menu: Starter—ahi tuna tartare, fresh tomato and mozzarella salad or wedge salad. Entrée—Tamarind-chile glazed Ōra King salmon, 8-ounce prime Angus New York steak with thyme garlic roasted creamer potatoes or roasted kurobuta pork chop. Dessert—whiskey raisin bread pudding.

Irvine Towers, 18420 Von Karman Ave., Irvine, 949.477.4810.Lunch menu: Antipasti—”Kale, Smoked Slab Bacon, Eggs” salad with Champagne vinaigrette; or potato leek soup. Piatti Del Giorno—free-range chicken; Spaghettini made with Davio’s sausage and arrabiata; crispy haddock; or grilled hanger steak with sautéed wild mushrooms and aged balsamic (supplemental $10). Dessert—chocolate chip cookie.
Dinner menu: Antipasti—burrata, potato leek soup or hamachi tartare. Piatti Del Giorno—free-range chicken Milanese, bucatini or pan-seared whole branzino. Dessert—blood orange chiffon cake or chocolate mousse.
Featured cocktail: Chambord Lemonade made with Ketel One Vodka, chambord, lemonade and lime garnish, served on the rocks in a highball.

HEIRLOOM FARMHOUSE KITCHEN (Lunch $20 and Dinner $40)
Marriott Irvine Spectrum, 7905 Irvine Center Drive, Irvine, 949.759.0200.
Featured cocktails: “Self-Sufficient” (Ketel One grapefruit rose, Giffard Banane du Brésil, bay leaf syrup and lemon juice), “Master-Planned Perfection” (Maker’s Mark, Don Ciccio ferro-kina amaro and grapefruit-vanilla oleo), “Improve With Age” (mezcal, green chartreuse, lime juice, Chambord, simple syrup, egg white and laphroaig rinse) and “Time Is On Your Side” (Hornitos, Giffard Pamplemousse Rose, lime juice, ginger syrup and prosecco).
Lunch menu
: Starter—cauliflower mac with honey roasted bacon and fiscallini cheddar fondue; charcuterie with chef’s selection of house made patè, cured meats, chicken liver mousse and cheeses; or Heirloom salad. Entrée—Baja California bowl, adobo quinoa bowl or Pacific salmon with squash risotto. Dessert—miniature brick oven cinnamon bun.
Dinner menu: Small plates—charcuterie with chef’s selection of house made patè, cured meats, chicken liver mousse and cheeses; gnocchi of braised short ribs and forage mushrooms; and Farmhouse Cobb. Large plates—grilled skirt steak, brick roasted jidori chicken, Pacific salmon or smokehouse Benedict. Dessert—miniature brick oven cinnamon bun.

8577 Irvine Center Drive, Irvine, 949.608.9990 // 3311 Michelson Drive, Irvine, 949.608.7272.
Lunch menu: Antojito—Puesto Perfect Guacamole (gluten-free), Nogada guacamole (gluten-free and plant based) or Esquite (gluten-free and vegetarian). Tacos (mix and match two)—chicken al pastorm filet mignon (extra $2 each), carnitas, Maine lobster (extra $3.50 each), grilled rockfish, verduras or grilled portobello.

RUTH’S CHRIS STEAK HOUSE (Dinner $50 and $80 “Luxe” Menu)
2961 Michelson Drive, Irvine, 949.252.8848.
Featured cocktail
: Choice of one signature cocktail—Luxerita Margerita, Makers Smash, Classic Mule or Raspberry Lemondrop.
Dinner menu: StarterLouisiana seafood gumbo, Caesar Salad or steak house salad. Entrée—Petite Filet, 12-ounce New York strip, wild salmon or stuffed chicken breast. Entrée additions (supplemental charge)—bleu cheese crust ($5), lobster tail ($17) or six large shrimp ($15). Personal side item—creamed spinach, cremini mushrooms or garlic mashed potatoes. Dessert—mini chocolate sin cake with fresh berries or a mini cheesecake with fresh berries.
“Luxe” menu: Starter—same as dinner above. Entrée—filet;16-ounce ribeye; or surf & turf 6-ounce filet and twin lobster tails. Entrée additions (supplemental charge)—same as dinner above. Personal side item—same as dinner above. Dessert—mini chocolate sin cake, mini cheesecake or mini break pudding with Makers Mark Whiskey sauce.
Featured appetizer: Seared ahi-tuna ($10) complemented by a sauce with hints of mustard and beer.
Featured side: South Western lobster mac ‘n’ cheese ($20) made with tender lobster, blend of three-cheeses and mild green-chilies.
Optional wine pairings: Santa Rita Secret Reserve Cabernet ($10/glass, $35/bottle) and Santa Rita Private Reserve Chardonnay ($10/glass, $35/bottle).


MOZAMBIQUE (Lunch $20 and Dinner $40)
1740 S. Coast Hwy., Laguna Beach, 949.715.7777.
Lunch menu: Appetizer—peppadrop wedge salad, Mediterranean salad; or fave bean and wild mushroom minestrone soup. Entrée—8-ounce mahi mahi, Prego steak sandwich, penne pasta Mozambique or grilled 7-ounce Peri-Peri chicken sandwich. Dessert—macadamia nut, banana and white chocolate pudding bread; or New York-style cheesecake.
Dinner menu: Appetizer—Mozambique Caesar; beet salad; or fave bean and wild mushroom minestrone soup. Entrée—6-ounce prime center cut filet mignon with 6-ouce lobster tail, wood grilled 8-ounce Atlantic salmon, penne pasta Mozambique or Peri-Peri chicken. Dessert—macadamia nut, banana and white chocolate pudding bread; or flourless chocolate ganache.

SAPPHIRE LAGUNA (Lunch $20 and Dinner $40)
1200 S. Coast Hwy. #101, Laguna Beach, 949.715.9888.
Featured wines and beers: Chardonnay, William Hill ($11), Cabernet Sauvignon, William Hill ($11), Abita Light, Louisiana ($6.50) and Hinano Lager, Tahiti ($6.50).
Lunch menu
: First course—kale salad and cream of celeriac soup. Second course—miso salmon salad, kobe beef Havarti cheeseburger or Thai chicken lettuce wraps. Third course—mango sorbet with fresh berries and raspberry chamoy coulis or chocolate crème brûlée.
Dinner menu: First course—Burnese fermented tea salad; pork and shrimp dumplings; or vegetable mulligatawny soup. Second course—Hawaiian-style steamed barramundi, braised beef cheek mole or buttermilk fried half jidori chicken. Third course—chocolate crème brûlée or apple croustade.
Featured cocktails: Buddha Margartia ($13), Apple Old Fashioned ($13) or Turkish Lemonade ($13).


BACK BAY BISTRO (Lunch $25 and Dinner $50)
Newport Dunes Waterfront Beach Resort, 1131 Back Bay Drive, Newport Beach, 949.729.1144.
Featured cocktail: Ketel One Moscow Mule ($11).
Lunch menu: First course—seafood chowder or soup du jour. Second course—bistro salad or kale Caesar salad. Main course—Parisian chicken sandwich, Tuna By The Bay, New York Reuben or grilled Baja fish tacos.
Dinner menu: First course—Bay scallop ceviche, shrimp cocktail. Second course—bistro salad or kale Caesar salad. Main courseParisian chicken sandwich, over roasted Cornish game hen, slow cooked short rib, King salmon or breakfast burrito (part of the Breakfast for Dinner special). Dessert—choice of one of any dessert.

900 Bayside Drive, Newport Beach, 949.721.1222.
Dinner menu: First course—Bayside house salad, petit chopped heart of romaine salad or soup of the day. Second course—pan roasted Scottish salmon, linguine scampi, American Kurobuta pork chop, 10-ounce top sirloin “culotte” steak or oven roasted Shelton Farm chicken breast. Dessert—daily dessert selection.

THE BEACHCOMBER (Lunch $20 and Dinner $40)
15 Crystal Cove, Newport Coast, 949.376.6900.
Lunch menu: Starter—The Cove salad; yellow tomato gazpacho; or romaine and kale Caesar. Main course—ahi burger, buttermilk fried chicken sandwich or shrimp pasta.
Dinner menu: Starter—same as lunch menu above. Main course—macadamia crusted Alaskan halibut, Mediterranean roasted chicken or Tamari braised pork belly. Dessert—tiramisu or strawberry shortcake.

CHIHUAHUA CERVEZA (Lunch $10 and Dinner $20)
3107 Newport Blvd., Newport Beach, 949.771.8226.
Lunch menu: Choice of any two tacos and one side of esquites—carnitas, carne asada, al pastor, pollo asado, shredded beef, fish, chicken tinga and jackfruit.
Dinner for two menu: Guacamole to share, a choice of any four tacos (same choices as lunch above) and two sides of esquites.

LIGHTHOUSE BAYVIEW CAFE (Lunch $15 and Dinner $30) 
1600 W. Balboa Blvd., Newport Beach, 949.933.1001.
Lunch menu: Appetizer—crisped Brussels sprouts, Parmesan spinach dip, New England clam chowder or soup of the day. Entrée—herb de provence roasted chicken salad, New England lobster roll, turkey sandwich or Chipotle marinated shrimp tacos.
Dinner menu: Appetizer—crisped Brussels sprouts, Parmesan spinach dip, The Newport salad, New England clam chowder or soup of the day. Entrée—grilled Duroc pork chop, spaghetti diablo shrimp pasta, The Harbor Special or BBQ chicken. Dessert—cinnamon sugar beignets or chocolate crunch cake.

OAK GRILL (Lunch $25 and Dinner $50)
Fashion Island Hotel, 690 Newport Center Drive, Newport Beach, 949.760.4920. Lunch menu: Starter—seasonal soup, tortilla soup or hummus and pita. Entrée—Chinese chicken salad, classic burger with a brioche bun or shrimp scampi.
Dinner menu: Starter—beef carpaccio, wedge salad or prawn cocktail. Entrée—New York steak frites, chicken piccata or Atlantic salmon. Dessert—chocolate Guinness cheesecake.

RED O RESTAURANT (Lunch $20 and Dinner $40)
Fashion Island, 143 Newport Center Drive, Newport Beach, 949.718.0300. 
Lunch menu: Appetizer—Mary’s duck taquitos; fresh corn & goat cheese tamales; or Red O Caesar salad. Entrée—enchiladas suizas, short rib barbacoa torta or pescade del dia (fish of the day). Dessert—tres leches with fresh assorted berries.
Dinner menu: Appetizer—pork belly sope; fresh corn & goat cheese tamales; or Red O Caesar salad. Entrée—Baja shrimp scampi, slow braised carnitas, enchiladas suizas or pescado del dia (fish of the day). Dessert—same as lunch above.

SUSHI ROKU (Lunch $25 and Dinner $50)
Fashion Island, 327 Newport Center Drive, Newport Beach, 949.706.3622.
Lunch menu
: First course—organic kale salad, avocado hanabi or tuna carpaccio. Second course—six-piece sushi assortment and spicy tuna roll (tuna, yellowtail, albacore, salmon, shrimp and fluke); tuna poke; or beef donburi featuring a N.Y. steak, vegetables and rice. Third course—mini chocolate volcano or mix mochi ice cream (chocolate and green tea).
Dinner menu: First course—San Ten Mori / Trio of Appetizers From Sea, San Ten Mori / Trio of Appetizers From Farm. Second course—Roku signature style sushi and baked crab hand roll; grilled salmon; or filet mignon Japonais. Third course—mini chocolate volcano or sorbet and mixed berries.


HAVEN CRAFT KITCHEN + BAR (Lunch $25 and Dinner $50)
190 S. Glassell St., Orange, 714.221.0680.
Lunch menu: First course—chicken liver toast, skillet cornbread or kale Caesar. Second course—vodka battered fish ‘n’ chips, pork tacos or fried Jidori chicken sandwich. Dessert—cinnamon beignets, ice cream sundae (six flavors to pick from) or coconut panna cotta.
Dinner menu: First course—same as the lunch menu above. Main course highlights—Ōra King salmon or roasted local half chicken. Dessert—same as the lunch menu (above).

ORANGE HILL (Dinner $50)
6410 E. Chapman Ave., Orange, 714.997.2910.
Dinner menu: First course—calamari, crispy Brussels sprouts, spinach artichoke dip or Caesar salad. Second course—roasted Jidori chicken, Skuna Bay salmon cioppino, USDA prime skirt steak or herb roasted prime rib. Supplemental entrées—miso marinated Chilean sea bass or Cape Grim 10-ounce flat iron. Third course—chocolate lava cake, sticky toffee pudding or butterscotch pudding.


MIX MIX KITCHEN BAR (Lunch $25 and Dinner $50)
300 N. Main St., Santa Ana, 714.836.5158.
Lunch menu: Snack—albacore tostada; chorizo and potato croquettes; seasonal salad; or seasonal soup. Main plate—pork cheek adobo, house-made fettuccine with spicy garlic tomato basil sauce; market fish; or kobe burger. Dessert—chocolate fondant or tropical verrine.
Dinner menu: First course—albacore tostada, seasonal salad or seasonal soup. Second course—yellow fin tuna, pork cheek adobo or shrimp lumpia. Main course—market fish, pork ribeye, New York steak or house-made fettuccine. Dessert—chocolate fondant or tropical verrine.

1641 W. Sunflower Ave., Santa Ana, 714.444.4834.
Dinner menu: Soups & Salad—cup of “Baked Five” onion soup, cup of lobster bisque (supplemental $3), Morton’s salad, Caesar salad, Wedge salad or sliced beefsteak tomato & blue cheese. Entrée8-ounce center-cut filet mignon, 16-ounce double-cut prime pork chop, honey-balsamic glazed salmon, “Chicken Christopher,” chicken bianco or shrimp scampi capellini. Accompanimenthorseradish mashed potatoes, “twice baked” au gratin potatoes, sauteed broccoli florets or creamed spinach. Dessert—double chocolate mousse, key lime pie or Morton’s legendary hot chocolate cake (supplemental $6).

Bowers Museum, 2002 N. Main St., Santa Ana, 714.550.0906.
Lunch menu
: First course—seared albacore tuna tostada. Second course—pan-roasted Jidori chicken. Third course—mini ice cream sundae. Menu subject to change. Tax and gratuity not included. Menu available: Tu-Su 11 a.m.-3 p.m., closed Monday.


JT SCHMID’S (Lunch $20 and Dinner $30)
The District at Tustin Legacy, 2415 Park Ave., Tustin, 714.258.0333.
Lunch menu: Appetizer—Not Your Mom’s Deviled Eggs, Brussels sprouts or green bean fries. Entrée—spicy ahi salad, pastrami Reuben, ahi steak sandwich, classic cheeseburger, blackened chicken sandwich, impossible burger (vegan) or turkey burger. Dessert—lemon ripieno, four layer chocolate cake (petite cut) or banana brioche & cream (petite cut).
Dinner menu: Appetizer—Not Your Mom’s Deviled Eggs, Brewhouse pretzel, buffalo cauliflower, Brussels sprouts, green bean fries or walnut & pear salad. Entrée—world famous French dip; blackened mahi tacos; halibut fish & chips; jalapeño mac & cheese; wild mushroom and chicken pasta; baby back ribs (supplemental $5); 16-ounce rib-eye (supplemental $7); hibachi filet steak (supplemental $5); or grilled salmon (supplemental $5). Dessert—lemon ripieno, four layer chocolate cake or banana brioche & cream.

THE WINERY RESTAURANT & WINE BAR (Lunch $25 and Dinner $40)
The District at Tustin Legacy, 2647 Park Ave., Tustin, 714.258.7600.
Lunch menu: Starter—soup du jour, seasonal heirloom tomato salad or The Winery house salad. Main course—prime rib dip, Pacific red snapper “a la “Plancha” or grilled chicken sandwich. Dessert—selection of ice cream and sorbet; or Tahitian vanilla bean crème brûlée.
Dinner menu: Starter—The Winery house salad, soup du jour or seared rare ahi tuna. Main course—Brandy flatiron steak-frites, King salmon “a la Plancha” or Zinfandel braised Angus beef shortrib. Dessert—The Winery cheesecake, Tahitian vanilla bean crème brûlée or a selection of ice cream and sorbet.

For the full list of participating restaurants, click here.

Header photo courtesy Moxxe PR.


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