Events & Festivals

Orange County Restaurant Week Begins Sunday

Comments (0)


Fri, Feb 24, 2012 at 12:13 PM
click to enlarge milk and cereal at Chapter One in Santa Ana - OC WEEKLY/KEVIN LARA

Calling all Angelenos who need an excuse to trek down to Santa Ana, Laguna Beach, Irvine, Costa Mesa and other Orange County locales: Orange County Restaurant Week begins this weekend, running from Sunday, Feb. 26, to Saturday, March 3.

A hundred eateries across the county will participate, following a format similar to Dine L.A. Each restaurant will offer fixed, multi-course menus in addition to the regular selection. Lunch menus cost $10, $15 or $20, with dinner at $20, $30 or $40. Visit the website for a list of restaurants along with their special menus. A map lets you search by neighborhood.

Our OC Weekly sister blog shares a helpful tip for navigating the array: "Always check the regular menu (which should be available as usual), because some restaurants offer better RW values than others." It notes that Avanti Café in Costa Mesa ($30 for a three-course dinner for two), Memphis at the Santora in Santa Ana ($20 three-course dinner), TAPS Fish House in Brea ($20 three-course dinner) offer particularly good deals.

Related Content

Now Trending


  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.
  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.