Holy Smokes Another Barbecue Spot (Plus My Updated Top Ten OC BBQ Restaurants)

 Hole Smokes BBQ

1500 Adams Ave. #100B

Costa Mesa, CA 92626

Barbecue places are suddenly springing up at a pretty good clip. I struggled to create a top-ten list of barbecue restaurants when I started this blog. There just weren't that many good choices in OC. That all began to change at the start of this decade when Heritage BBQ, The SmoKing Rib, and Evan's Smokehouse hit the scene. These people are artisans and showed the good people of this county that there was ho-hum barbecue and then elevated barbecue that they crafted. 

We all know that the restaurant business takes work to succeed at. I'd argue that barbecue restaurants are the hardest to keep afloat. Not only is the food a time-consuming effort to make, but it's also not food the average consumer could eat daily. Proof in point, I created my top ten list of barbecue restaurants in OC a little over 3 years ago, and four of those ten spots have closed up shop. So, it's time for me to create another list of the top ten barbecue spots, which you can see below this review of a restaurant that might just be included on the new list.  

Hole Smokes has been open for almost three years, but it only came across my radar when I saw that they participated in this year's OC Restaurant Week. The men behind this Texas-style barbecue spot are Ian Bason and Chef Dan Ramon. Bason also runs his family's Mexican restaurant, Hole Mole, which has seven locations, including one in this shopping plaza. Chef Dan is a San Antonio native who brings his love of Texas barbecue to the people of OC. 

This was day 6 of my participation in OC Restaurant Week. I attempted to eat at seven different spots in seven days. Hole Smokes offered a $45 dinner, including a starter, three types of meat, and two sides. I figured Katie and I could share this, as I've eaten my fair share of food this week. Our good friends Scott and Cynthia joined us this evening and also took advantage of this great deal. Let's see if Hole Smokes would be added to my top ten barbecue list of OC. 

First up were the starters, and we chose the Fried Pickles ($6.95), and Cynthia and Scott picked the Chips and Queso ($7.95). I'm not a big pickle fiend, but my favorite way to eat them is fried. These were some delicious fried pickles. The batter was light and puffy, not greasy, and the outside of each pickle was lightly salted. I believe they were dill, but I did not get confirmation. The provided ranch dressing made these even better. 

The chips and queso were straight and to the point. The chips were your regular Mexican restaurant chips, but the queso was kind of addicting. This is not surprising since the chef is from Texas, and people from that state definitely know how to make a good queso. 

Let's start with the most essential thing in a barbecue restaurant: the meat. Katie and I got what I consider the holy trinity of Texas barbecue: Smoked Brisket, St. Louis Ribs, and a Hot Link. I was excited about all the meats we tried at Hole Smokes. The brisket had everything you look for when eating brisket: a fantastic outside bark and the meat was tender and juicy. It's not the best brisket in OC, but it's way better than most. The hotlink had a snappy casing, and the meat inside was solid. I would have liked some spiciness to have been included, though.  The pork ribs we got were noticeably smaller than the ones that came with Scott and Cythia's plate. The pork was good, but there was not enough of it. The only meat I was not so excited by was the tri-tip, which was a little too dry and not as flavorful as the others. As if we needed more food, Katie also got the Pulled Pork Sandwich ($14.95). The sandwich came with pulled pork, barbecue sauce, and coleslaw on a nice and glossy brioche bun. Katie felt this sandwich was good, but the coleslaw and barbecue sauce overshadowed the pork. 

Sides are also essential to the barbecue experience, and we tried five of the six sides offered. Sorry, we will have to try the fries next time. My favorite was the Brussels Sprouts ($6), followed by the Mac and Cheese ($6). Brussels sprouts are not something you usually see on a barbecue restaurant menu, but they were nice and crispy, had some bits of pork added, and a hint of smokiness in each bite. They kept it simple, not going too crazy, with a sweet sauce covering the sprouts. The mac and cheese was pretty straightforward as well. It won't overwhelm you with a big flavor, but the cheese was present and clung to the macaroni well. I enjoyed their Big Daddy Sweet Beans ($6), which came with little pieces of brisket, but the liquid-to-bean ratio was way off. The Coleslaw ($6) needed some work. It was really just shredded cabbage, and the dressing was applied with what seemed like an eye dropper. The Potato Salad ($6) had a good texture, and the sprinkled paprika was a welcome touch. I'm not the biggest Cornbread ($6) fan, but everyone liked this version. I found it a little too dry and wished it to be sweeter. A little extra butter would have been nice, too. 

Dessert time, and we finished things off with Banana Pudding ($8) and Fried Ice Cream ($8). We devoured both, but I liked the banana pudding the best. It had a very light feel to it, but the banana flavor came through, and they added some Nilla Wafer pieces for some texture. The type of dessert that you want after a heavy meal in a barbecue restaurant. The fried ice cream was executed well and was not a sloppy mess when we finished it. The ice cream stayed cold while we chipped away at it with our spoons. 

So, what are Hole Smokes's positives and negatives? Most of the meats we had were very well done. The brisket is the show's star, with the sausage a close second. The prices are not as outrageous as other barbecue restaurants in OC. You and two of your friends can get in and out of here for less than $100, which is not easy to do at most restaurants these days.  There's also a good amount of variety on the Hole Smokes menu. They not only offer barbecue, but they also have tacos, burgers, sandwiches, and wings. On the negative side, I'd say the sides are the weak link here. None, besides the brussels sprouts, really stood out to me. Side items are a significant part of any barbecue experience, so it's a bummer when they are not up to the standards of the proteins. The meats alone are enough to get them into my updated top ten OC BBQ list, but you'll have to scroll down to see where they ended up. 

Out of five goats (because before the urbanization of Costa Mesa, the city's unofficial nickname was Goat Hill), five being best to zero being worst, Hole Smokes gets 3 goats. 

For more information about Hole Smokes, head to their website by clicking here: https://holesmokes.com/

Here's my updated list of OC's top ten BBQ restaurants so far, with links to my reviews.  

#10 Blake's Place - Anaheim

#9  Brew Hawg - Orange

#8  Hole Smokes - Costa Mesa

#7  Ribbro BBQ - Newport Beach

#6  Sauced BBQ and Spirits - Orange

#5  The SmoKING Ribs - Garden Grove

#4  JW Hayes (review not written yet) - Newport Beach

#3  Craft by Smoke and Fire - Anaheim

#2  Evan's Smokehouse - Yorba Linda

#1  Heritage BBQ - San Juan Capistrano

Swinging by Hammer Burger

 Hammer Burger

313 North Bush St. 

Santa Ana, CA 92701

Smash burgers are the hottest trend in the culinary world right now. They have been all over social media in the last few years. The trend started five years ago and has gotten even bigger lately. You know it has gotten out of control when national fast food spots, like Jack In the Box and Sonic, have smash burgers on their menu. Jack in the Box had to remove them from their menu for a month because they were such a hit that they had a meat shortage. It's almost like traditional burgers have become obsolete. 

My favorite OC smash burger comes from Hammer Burger. I have written about Hammer Burger once before, back in 2020. It was pandemic time, and they were serving burgers at a pop-up in front of their house in Orange. I ordered my burger a week ahead of time and went to pick it up in a small cul-de-sac. It smelled so good I had to pull over and eat it before I got home. Yes, I have no willpower. The burger was great, and I was one of the converts to smash burgers. I even visited them once more when they had a food truck a few years later. 

Over a year ago, Hammer Burger opened its first restaurant in downtown Santa Ana. It is situated near the corner of Bush and 4th Streets, across from the 4th Street Market Food Hall. Parking can be tricky in this area, but the city is making it much better for the businesses here by allowing free parking in the parking structures Monday through Friday from 7 a.m. to 5 p.m. and two hours of free parking the rest of the time. A new parking structure is also being built right next to Hammer Burger, which will hopefully help parking problems become a thing of the past. 

The menu here has expanded from the early days of cooking in their driveway. Hammer Burger now offers different burgers, two chicken sandwiches, hot dogs, sides, loaded fries, and even two salads. They use high-quality beef for their burgers, their buns are Martin's Potato Rolls, and they make all of their sauces in-house, along with their pickles. I was here for their OC Restaurant Week special, a Truffle Burger and Truffle Fries for $19. Let's see if my hot streak with restaurant week places could continue with my fifth restaurant visit in five days. 

When this Truffle Burger was brought to my table, it kind of took my breath away. It looked almost too pretty to eat, but once I got a whiff of it, I knew I had to do my due diligence and dig in. This burger came with two truffle salted patties, red wine-infused cheese, mushroom, and garlic confit, and truffle aioli on a garlic-toasted brioche bun. Yeah, it's definitely not your everyday burger experience. Predictably, the dominant flavor profile was garlic and truffle. Even though truffles can be overwhelming, this was a reasonably balanced burger. The mushroom and the garlic aioli burst through at specific points, and the beef patty came through slightly. Another significant achievement of this burger was the bun, which did not slide around too much and made it easy to eat. 

Maybe my taste buds were shot out by the many things going on with the burger, but the Truffle Fries lacked any real truffle flavor. I think they just salted the fries with truffle salt. Their self-service sauce bar came to the rescue, though. The jalapeno ranch, chipotle, and garlic sauce were the best of the bunch. They all woke these fries up and elevated them in the flavor department. I'll get the loaded fries the next time I'm here. 

I had come all the way from South OC, so I did not want to try just one thing at Hammer Burger. I also tried the Chili Cheese Dog ($9). I'm thrilled I did. This chili dog is one of the best I have had in quite a while. The hot dog had a nice snap, and the chili was some of the meatiest I have encountered on a hot dog in my fifteen years of writing this blog. It also had great flavor and consistency to it. I did have two complaints about this, though, which, if rectified, would have put this chili cheese dog in a class by itself. The cheese needed to be melted, and the bun toasted to give it a little crunch. Still, it's in the upper echelon of chili cheese dogs in OC. 

I had no doubt that Hammer Burger would be just as good whether they are doing pop-ups, in a food truck, or at their own restaurant. Since this visit, I have been trying to find reasons to return to Downtown Santa Ana to try more of their menu. The Spicy Dog, Chili Cheese Burger, and the Spicy Flatty Melt, a patty melt version of their spicy burger, have all caught my eye. I'm also continuously checking out their Instagram page, as they routinely have special burgers available, and their burgers of the month are quite something to behold. The service was adequate, and my meal was served promptly. Even at the odd meal time of half past 3 in the afternoon, they had a steady stream of people eating there. It's proof that this might be the best smash burger in all of OC. It's the best I have had so far. 

Out of five bottles of sunscreen (because the hammerhead shark is one of the few animals that can get a tan because it spends so much time in shallow waters), five being best to zero being worst, Hammer Burger gets 3.5 bottles of sunscreen. 

For more information about Hammer Burger, head to their website by clicking here: https://hammerburger.com/

Indian Food in Living Color at Rangeen Kitchen

 Rangeen Kitchen

28241 Crown Valley Parkway

Laguna Niguel, CA 92677

Day number four of OC Restaurant Week has brought us to Rangeen Kitchen. This location used to be home to one of our favorite local Mediterranean spots that we would grab takeout from at least every other week. We were sad to see Zait Bistro close down at the end of 2021 but were happy to find out that the owners still have a restaurant in Rancho Cucamonga, a little far for takeout, but we never know where we'll end up these days. 

Rangeen Kitchen opened in March 2022. It's owned by Sukhi Nagpal, who left her corporate job in 2017 and followed her calling to start a catering company. After a successful run, she decided to take the next step and open her first restaurant. With help from her mother, mother-in-law, and husband, Rangeen Kitchen came into existence. Their cuisine stays true to the authenticity of Indian food, but they put their own spin on things. 

In the Ralph's/Chick-fil-A shopping plaza, Rangeen's menu is divided into sections featuring appetizers, plates, handhelds, curries, salads, and tawa rice. It's a diverse menu for such a small restaurant. Nothing eclipses the $20 price point, which is rare these days. Of course, we were here for the OC Restaurant Week dinner menu, a $45 four-course dinner for two. Let's take a look at their take on Indian food. 

Before we ordered, we were presented with Papadums and a dill-based sauce, which I believe was raita. The papadums were crispy like crackers and did not hold on to the thin sauce as much as I would have liked. They were free and helped us pass the time as we waited for our food after ordering. 

The Rangeen Restaurant Week menu started with Gobhi Manchurian ($12), fried cauliflower tossed in a sweet and tangy sauce. This also had some slightly spicy parts to it. The sauce was made up of ginger and chili, and then some cubed bell peppers, garlic, and sesame seeds were added to the dish. We've had something like this in Persian restaurants, called arnabit, but this one was made differently. I liked the big pop of flavor here, and the different flavor profiles came in waves. A must-try when visiting Rangeen Kitchen. 

We had to choose between one of five curries and two kebabs for the main course. It might seem basic, but I always veer toward Chicken Tikka Masala ($18) when eating in an Indian restaurant for the first time. If they can make this good, I will venture out and try something more adventurous the next time I return. This tikka masala was much lighter than others I have had, but it did not sacrifice the depth of flavor this dish possesses. The chicken was tender, and the sauce was very comforting. 

The Mango Habanero Chicken Tikka Kebab ($17) was a plate with a herbed salad, rice, and extra tikka sauce. I liked this, but not as much as the curry version. The chicken was in giant hunks, so some bites were less moist and tender than others. The mango habanero sauce would have been more front and center if it had been served like the tikka sauce in a ramekin instead of just placed on the platter. I enjoyed it but used it up too quickly, so I used the tikka sauce more frequently. The salad was fine and fresh but a little bland for my taste. 

The Garlic Naan ($4.50) was one of the better ones we have had recently. It was soft and included plenty of butter and garlic. It took some great willpower not to order another basket of it. 

Katie was a little concerned about the spiciness of the mango habanero chicken, so she chose to get her own entree instead of helping me with the restaurant week menu. She selected the Chicken Tikka Sandwich ($14). The sandwich was wrapped in what I assume was naan and filled with chicken, lettuce, tomato, lime pickled onions, and some herbs. Katie was thrilled with this sandwich and wants to return and get it again. She loved the chicken and produce included in it and the way the tikka sauce tied everything together. This usually comes with fries, but she got rice instead. 

Our last hurrah at Rangeen Kitchen was these Chocolate Puffs ($4). They were half dipped in chocolate and filled with mango pudding. Our server gave us instructions on how to eat them, but I was not listening and made a big mess when I bit into mine. Katie was listening to him and was much more demur when she had hers. Even though mine dissolved into a big mess, I liked the mango pudding and the crunchy outer shell of the puff. 

Rangeen Kitchen was an excellent local find, thanks to OC Restaurant Week. We live close enough that this spot will become our go-to for Indian food when we don't want to venture too far from home. I look forward to trying more of their curries and other proteins on future visits. We experienced outstanding service from Jaime on this visit, as he kept things moving and ensured our every need was met. The value for the money at Rangeen Kitchen was one of the best offers for Restaurant Week that I saw. We were saddened by Zait Bistro leaving, but Rangeen Kitchen is a worthy replacement.  

Out of five rainbow sprinkle donuts (because Rangeen means colorful in Hindi, and I can't think of a more colorful donut than one with rainbow sprinkles), five being best to zero being worst, Rangeen Kitchen gets three rainbow sprinkles donuts.  

For more information about Rangeen Kitchen, head to their website by clicking here: https://rangeenkitchen.com/

No Web of Deceit Going on at Webb’s Grainworks

 Webb's Grainworks

7 Journey

Aliso Viejo, CA 92656

One of the benefits of Restaurant Week is that it alerts me to restaurants that may have escaped my attention. I try to stay current with the latest and greatest restaurant openings, but some inevitably slip through the cracks. It was incredibly embarrassing when I failed to know about a place four miles from where I live. I'll blame moving twice in the last year and my audiobook obsession. 

It was day three of restaurant week, and I was headed to Webb's Grainworks in Aliso Viejo. The only research I had done before walking in was looking at their restaurant week menu. They were offering a two-course $20 lunch with the choice of one of four entrees. I gathered my good friend Cynthia from work, and we headed to Webb's for a much-needed respite from our annoying coworkers and demanding boss. 

Webb's is next to the Aliso Viejo Ice Palace and a few doors from the City Hall. It's not a spot that would get a lot of foot traffic. You almost have to know it's here, as it's removed from the much busier Pacific Park. Many people must know this place is here, as there's sometimes a 2-hour wait for dinner on weekends and a month after I visited, they were named Best New Restaurant of the Year by Orange Coast Magazine. Good for a restaurant that is practically hidden in plain sight. 

As with many restaurants, Webb's has a great backstory. I got this story from our server, so it might be paraphrased. This space was home to Lew Webb's Event and Classic Car Center until 2013. Lew Webb and his grandson, Jeremy, always discussed opening a restaurant, distillery, and brewery at this location. In 2017, the elder Webb passed away, and Jeremy honored his father by making their dream a reality. Almost all the cars were sold off, and the doors opened to the public in September last year. 

The menu at Webb's is divided into sections by North, South, East, and, you guessed it, West. This is a little odd, as the East and West sections both have burgers listed. The South section includes what I'd describe as Southern staples, but then they go even further south with four tacos listed. Except for two items, everything on their menu is priced modestly under $20. They have also started a $17 special lunch menu with an entree and a side. Cynthia and I were here for the Restaurant Week menu, priced at $20 and included a starter, entree, and a side. Let's see how it all turned out for us. 

Webb's starts every table with their House-Cured Pickles, like chips and salsa in a Mexican restaurant or a bread basket at a steakhouse. I'm always up for pickles, but I do not generally like them in my sandwiches or burgers. They overpower most of the time. These dill spears from Webb's were nicely mellow with an addictive crunch when bitten into. They were not shy about refilling these either. 

Since we both had the Restaurant Week menu, Cynthia and I purposely got different items to try each other's food. We selected the Smoky Corn Ribs ($13) and the Sonoma Goat Cheese Wontons ($14) for our starters. The corn is quartered and seasoned with sea salt and comes with a yuzu kosho mayo sauce. It was a little messy because I added extra sauce to each rib, but it was worth it. The corn was sweet, and the salt and mayo balanced this out nicely. The wontons are something other than what I'd typically order, but there were only two choices on the Restaurant Week menu. These little fried pockets were filled with goat cheese and served with a raspberry sweet and sour sauce and a mustard-based sauce drizzled on the plate. They resembled a cream cheese wonton but without the tanginess that cream cheese can bring. I would have liked to have had the sauce on the side, which would have been easier for dipping. Still, they are solid starters, though.  

Webb's offered four entrees, so Cynthia chose the Straight to the Point Burger ($18), which included a choice of side. The burger was rightly named, as this Smashburger came with two smashed patties, gruyere cheese, mayo, and caramelized onions. The burger was a little bigger than a slider, which was okay with Cynthia, as she doesn't like eating a big lunch and then returning to work. The burger was clean-tasting, and the house bun was soft and pillowy. If I had ordered this, I would have asked for an extra side of mayo. For her side, she got the Cinncinati Chili, which I grew up with but have never seen on a menu in OC. For those unaware, Cincinnati chili has hints of cinnamon and other spices traditionally served over spaghetti with cheese, beans, and onions. This version got the flavor right, but there was no spaghetti, as it came in a mug with green onions, sour cream, and cheese. It cured my Cincinnati chili cravings until I could make it at home. 

I'm always apprehensive about ordering barbecue items outside a barbecue restaurant, but the buzz I read online about the Simple and Saucy BBQ Brisket Sandwich ($19) was too overwhelmingly positive to ignore. The menu states that they smoked their brisket for 12 hours, which tastes like it. The meat is very tender and has a lovely flavor. They added just the right amount of barbecue sauce to the sandwich so it was not too obtrusive to the meat. The house bread did a great job of containing the sandwich's contents, minimizing the spillage I was expecting. This was a sandwich I could not help but boast about for the next few weeks after having it. For my side item, I got the Island Mac Salad. This was another gem. The noodles were nicely coated with the mayo-based dressing and had a subtle flavor. It's one of my better versions of this outside of a Hawaiian joint. 

Webb's was everything I had expected when I walked in. It's easy to see why the funky location will not deter people from visiting and why solid food keeps bringing them back. This is the kind of restaurant that Aliso Viejo has been needing for years now, and from the crowds that descend on it most nights, the people agree. I look forward to trying the Pastrami Sandwich, the Smothered Latkis, and their Chicken Sandwich on return visits. We experienced quick and friendly service, even though we were in no rush to return to work to finish our day. I'm just happy that OC Restaurant Week helped steer me here. 

Out of five paper coffee filters (because I'm not sure what year the Model T is that hangs from the ceiling of this restaurant, but the first year of that iconic car was 1908, the same year as the coffee filter was invented), five being best to zero being worst, Webb's Grainworks gets 4 paper coffee filters. 

For more information about Webb's Grainworks, head to their website by clicking here: https://webbsgrainworks.com/

Squeezing in a Trip to Citrus Fresh Grill for Restaurant Week

 

Citrus Fresh Grill

50 Enterprise 

Aliso Viejo, CA 92656

It was day two of OC Restaurant week, and since Mondays are traditionally one of the tougher days at my real job, I did not want to venture too far from home after what I thought would be a rough workday. So, my criteria for picking a spot was based on geography and a place I had never been to before. That's how I ended up at Citrus Fresh Grill. 

Citrus Fresh Grill, not to be confused with Citrus City Grille in Orange, is tucked inside the Renaissance Club Sports Resort in Aliso Viejo. It's part hotel, with 169 rooms on-site, and part fitness club, with amenities like pickleball, a swimming pool, yoga, and other fitness classes, and a gym full of equipment I'd need to learn how to use. I'm sure you are not shocked, but I'm no gym rat. I was probably the only one here whose sole purpose was to eat. 

Compared to the other restaurants participating in Restaurant Week, Citrus Fresh Grill had plenty of menu options available for diners. They had a $15 breakfast, $15 lunch, and a $15, $20, and $25 dinner to pick from. I arrived just after 3pm and found convenient parking in their structure, just steps away from the hotel entrance. The restaurant is right in the middle of their lobby. I opted to sit on their patio, which was populated by just me during my entire visit. 

From what I could glean online about Citrus Fresh Grill, it opened in 2009 and primarily served healthy food with nothing over 485 calories. I'm unsure when that changed, but their lunch menu now features buffalo wings, fish and chips, and pasta dishes, which are uncommon at gym restaurants. Maybe they made their menu less restrictive to attract guests staying at the hotel instead of the people pumping iron. 

The $15 restaurant week menu at Citrus Fresh Grill offered three options: fish tacos, flatbread, or a burger. I predictably chose the ClubSport Burger ($17, not during restaurant week) as my after-work meal. The ClubSport burger came with two strips of bacon, red onion, a charming Vermont cheddar cheese, arugula, tomato, and a smoked pepper cream sauce. The burger patty was underseasoned, but the smokiness of the bacon, the gooey melted cheese, and the pepper cream sauce made up for that. The pepper cream sauce was more like a burger sauce, as I did not detect too much pepper used in it. I liked that they added enough of it to my burger. Most burger spots are afraid to overdo it with condiments, but I want a heavier hand where condiments are concerned. The bun was toasted and did its job of keeping everything together. A satisfying and juicy burger. 

This also came with some Beer Battered Fries, which were fried to perfection. They had a nice crunchy outer layer and a pillowy soft inside. I enjoyed that they were not uniformly cut, so you got some that were crunchier than others. These fries went well with the ranch and ketchup provided. 

Considering that most fast-food combo meals these days cost almost $15, this Restaurant Week meal from Citrus Fresh Grill was a good deal. The burger and fries are better than anything you can get at your local fast-food spot and well worth a visit if you are in the area. My server was friendly and cordial and kept tabs on me during my brief visit. It has got to be tough for hotel restaurants to attract locals inside to try their food. Hopefully, by Citrus Fresh Grill participating in Restaurant Week, maybe they got some locals to try them. 

Out of five dumbbells (not because that was my nickname in high school, but because I'm sure many people use them at the gym here), five being best to zero being worst, Citrus Fresh Grill gets 3 dumbbells. 

For more information about Citrus Fresh Grill, head to their website by clicking here: https://clubsports.com/citrus-fresh-grill-and-market-restaurant/

Setting the Standard at Benchmark?

 

Benchmark

601 East Santa Ana Blvd. 

Santa Ana. CA 92701

Here's a heads-up on my following seven reviews. Back in March (yes, I'm that far behind in writing), I decided to visit seven OC Restaurant Week spots in seven days. For those unaware, OC Restaurant Week is brought to us by OC Foodies, an organization dedicated to highlighting Orange County restaurants and promoting the culinary landscape of our wonderful county. 

Over 150 restaurants participated in the first week of March this year. Each restaurant posts its special Restaurant Week menu online. Tickets are not needed, but reservations at some of the most popular spots are encouraged. The price points for lunch menus are $15 to $25, dinner ranges between $30 to $50, and they also offer luxe menus for 2 guests that go for $60 to $120. I spend way more time than I care to admit studying the menus and what days I will visit which restaurants. I didn't even study this much in school. 

Since restaurant week starts on a Sunday, Katie will join me for this one. I picked a restaurant that has been on my wishlist for the last five years. They landed there because Orage Coast magazine named them one of the best new restaurants of 2020. They get rave reviews for their patio dining and have been featured plenty of times in print and visual media. That's how we found ourselves kicking off Restaurant Week at Benchmark in Santa Ana. 

Benchmark recently celebrated its 5th anniversary, a significant milestone in the restaurant industry. The owners, Duane Greenleaf and Pedro Arizmendi, are very present at the restaurant, as they are there almost every day. They brought Chef Stefano Ciociola aboard in 2021 after stints at many Patina Restaurant Group spots and time spent at some big-name East Coast restaurants. According to their website, their shared vision is "a modern restaurant with an upscale casual menu and seasonal fare."

We arrived at Benchmark at 5 p.m. on a rather chilly Sunday evening. The patio was empty except for the hustle and bustle of the waitstaff getting ready for dinner service and going over the menu. We had our pick of tables. Removed by a mere few blocks from the noisy downtown scene, the patio felt like a park-like setting or maybe the backyard of a friend's house. Very comforting, even as the tables filled up around us during our hour-and-a-half stay.  

Even though Katie and I were going to get the restaurant week menu, we glanced at the regular dinner menu for kicks. The six starters were priced at $20 and below, with the crispy pork belly and Korean tacos catching my eye. The entrees included some sandwiches, a burger that looked amazing in the pictures I have seen, pasta dishes, and a braised short rib that sounded promising. Plates ranged between $16 to $39 for the short rib. We swiftly made our selections off the Restaurant Week menu, priced at $40 per person. 

Although it was not on the Restaurant Week menu, Katie can never resist trying a pretzel once she glimpses one on a menu. This Bavarian Pretzel with Artichoke Fondue ($16) has almost made me a pretzel convert. I've never been a fan of pretzels, but this house-made one from Benchmark was soft, buttery, and salted perfectly. What made this for me was the artichoke fondue, which was earthy and creamy, and I found myself wishing that this was served with a spoon so I could eat it like soup. A delicious start to any meal at Benchmark. 

Now, on to our $40 Restaurant Week three-course menu. We picked the Short Rib Croquettes ($16) as our appetizer to share. These three nicely fried croquettes were filled with potato, gruyere, and a surprising amount of short rib inside. Each was topped with an herb chutney, and the plate was smeared with an addictive red pepper aioli. The outer crust of each croquette had a nice crunch, revealing a creamy mixture of potato, cheese, and beef. A very comforting combo. The pepper aioli added just enough flavor to accentuate the croquette. I'm happy they streaked enough across the plate for all three little barrels of deliciousness.  

Before sitting down at the table, I narrowed my main course to two options, and my mind was made up when Katie selected one of the two plates I had my eye on. Truthfully, I knew I would be having this Shrimp and Broccoli Risotto ($30) because of Katie's shrimp allergy, but she's been known to throw me a curveball, like ordering this without shrimp. It keeps our marriage fresh. This plate popped with color when it was set in front of me, and I hope it does so in the photos, too. The risotto was piled high with parmigiano reggiano, parsley, broccoli, and four large shrimp. The risotto was incredibly creamy and flavorful. The gruyere and the broccoli were a great combination. The shrimp was cooked nicely and was an excellent contrast to the risotto.  

It was a seven-minute wait from when my meal was placed on the table to when Katie's Fusilli Cacio e Pepe ($26) appeared from the kitchen. I don't know what happened there, as our server never really gave us an explanation. This is not a traditional version of the classic pasta, cheese, and pepper dish. I'd describe this as a jazzed-up rendition with the addition of hazelnuts, guanciale, and butternut squash. The pecorino cream and sage butter sauce was delicious, and the hazelnuts added a nice textural element. The pasta was cooked well, and this meal comforted Katie.  

The only disappointment of the night was the Brown Butter Cake ($11). The cake portion reminded me of the Hostess coffee cakes I had as a kid, not in taste but in appearance. This one was topped with a pecan praline, which was nice and gooey. It came with vanilla gelato, and the plate was drizzled with caramel. Maybe because of the plating, this was disjointed to me. The sweetness was muted, and getting the perfect bite of everything was hard. It's not awful, but it's different from what I expected when we ordered this. 

Even with the minor hiccup of Katie's meal being delayed from the kitchen and my thoughts about the lackluster dessert, our initial OC Restaurant Week outing was a success. I was able to scratch a restaurant off of my wishlist. Benchmark's ambiance was excellent, and the food was terrific, too. Our server was friendly, but long lapses where she went MIA turned what should have been an hour-long dinner into an extra 30 minutes of waiting for the bill and finally making payment. Benchmark is still worth a visit, with some seriously good food being served here, and we look forward to a return visit soon. First, we have six more days of OC Restaurant Week to finish. It's a tough job, but someone's got to do it. 

Out of five jars of mustard (because the ground where Santa Ana is now used to be a mustard field before its 1869 purchase), five being best to zero being worst, Benchmark gets 3.5 jars of mustard. 

For more information about Benchmark, head to their website by clicking here: https://benchmarkoc.com/

Elevated Fast Food at Taco Mesiata?

 Taco Mesita

765 El Camino Real

Tustin, CA 92780

There are different ways we find ourselves at restaurants. Most of the time, I'll find out about a place on Instagram, Yelp, magazines, or even on TV. I jot them down on my restaurant wishlist and hopefully get around to visiting them. I also get tips from readers of this blog, followers on my social media channels, and people I meet and talk with once it's revealed that I'm a foodie. This visit to Taco Mesita was about different. 

Back in the heyday of restaurant blogs, I'd get invited to restaurant openings or restaurants that were looking to boost their sales, wanted to highlight new menu items, or wished to showcase seasonal menus. Yes, it was fun to get free meals, and we had a great group of OC bloggers that we got to know well and saw at all these places. It was like having dinner with friends, but a bill would never come to the table. Then, bloggers were replaced with Instagrammers and TikTockers, and they are now getting free meals.   

Every so often, I get an invite to promote a restaurant. I always imagine it's a PR person who is new to the industry and inherited someone's old Rolodex or list of media contacts. Taco Mesita contacted me through Instagram and invited me to their first-anniversary party. We went back and forth, and I said I was in and made sure I knew who to meet up with before we left for the party. 

The place was packed with people, and I made the split-second decision that we'd just pay for our food and write a review for all of you. I saw the person I was supposed to meet with briefly, but he was swamped, and I didn't want to bother him. We stood in line and waited to order. 

Taco Mesita took over the old Alberta's Mexican Food place in Tustin. It's completely unrecognizable from when the former tenant was there. The vibe reminds me of a hip Palm Springs restaurant. The predominant color is white, and the breezeblock wall shuts out what's going on outside the restaurant. There are only six tables, and the kitchen activity is easily seen through huge windows behind where you order. There's also a drive-thru for your convenience. 

Taco Mesiata is the brainchild of Ivan Calderon and his son, Nico. If they sound familiar, it's probably because you've eaten at their other restaurants, Taco Mesa or Taco Rosa. They added a third partner, Nico's childhood friend Max Moriyama, a designer in charge of branding and the restaurant's look and feel. Nico wanted to create high-quality food in a fast-food setting, something that you don't find anywhere. 

The menu at Taco Mesita is smaller than that of other Mexican places, which the owners say helps them provide high-quality items while keeping prices relatively low. They offer a trio of tacos and burritos, snacks, and breakfast items served until noon. Most items hover around the $6 mark, with only the chicken and steak burrito reaching double-digit territory. People looking to save even more can partake in their Taco Tuesday and late-night happy hour offerings. Now that you have the backstory let's check out what we ate this evening. 

We've always enjoyed the Chips and Salsa ($3) and Guacamole ($7.25) at Taco Mesa, and we are happy to report that the same is true at Taco Mesita. In fact, I'm pretty sure these are the same chips that they serve at Taco Mesa. We got more than enough chips for three dollars, and they came with a whipped jalapeno and a smoky tomato salsa. Both salsas were on point and provided an excellent contrast to each other, as I found myself switching back and forth between the two. The guacamole could also be the exact same recipe they use at Taco Mesa. We've eaten there numerous times, and Katie always orders the guacamole. This had the same flavor, freshness, and texture to it. If it's not exactly the same, it's very similar. Katie also tried the Jamaica Palmero ($4.50). This hibiscus beverage also included lime and organic agave. The lime helped subdue the sweetness, which was much appreciated. Very refreshing and one of the better juices that Katie has had in a while. 

The majority of the menu at Taco Mesita is snacks meant for sharing. We decided to share all the ordered items, which is rare because I'm usually a selfish eater. First up was the Quesadilla Dorada ($6) and the Panella Taquitos ($6). The quesadilla was like an empanada filled with corn, vegetables, and Oaxaca cheese. It was too bland for me. The outer shell was crispy, but the inside portion fell flat, with only the corn providing any flavor. The taquitos were a better pick. They are filled with fresh cheese and fried nicely to give a big crunch when bitten into. I would have liked more of the avocado crema, which was promised on the menu but was absent when these came out to our table. 

We finished off our meal with all three tacos on their menu: Pork Shoulder ($5), Rottisserie Pollo ($5.75), and Woodfired Steak ($6.50). I actually liked all of these tacos, but if I had to pick my favorite, the Pork Shoulder would get the gold medal. It came with savory and smoky pork that played well with the pineapple and cascabel adobo. The silver medal goes to the chicken taco, which is rare for me to pick chicken over steak anytime. The chicken was tender and came with a delicious tomatillo corn relish and the avocado crema, which again was used too sparingly but might have pushed this taco to the number one spot if it had more on it. Settling for the bronze medal is the steak taco. I liked the marinade they used on the steak, but too much greenery and a lack of cotija cheese cost them the 2nd position on the taco podium. Yes, I've been watching far too much of the Olympics going on right now. 

Taco Mesita is a fascinating concept, and I feel they are still evolving. The food here is definitely an upgrade in quality to what you'd expect to get at a place with a drive-thru. The price point is manageable, but the portion sizes will not overwhelm you. It's a fine line that restaurants are walking these days regarding portion sizes versus item costs, especially with more quality ingredients. If you like lots of cheese, sauces, and heavier proteins, Taco Mesita might not be the right fit for you. But if you want a more authentic, subdued meal, this place might be what you are looking for. I'm glad they reached out to me, and I look forward to seeing what's ahead for them. 

Out of five digital clocks (because mesita translates to English as a bedside table, and I still have my grandmother's digital clock I inherited from her as a kid over forty years ago), five being best to zero being worst, Taco Mesita gets 3 alarm clocks. 

For more information about Taco Mesita, head to their website by clicking here: https://www.tacomesita.com/