Friends and neighbors,
We have the privilege of partnering with these amazing restaurateurs – from family-run enterprises to award-winning chefs. Javier’s is a great example. The father of this family, Javier Sosa Sr., worked as a dishwasher at a local restaurant before starting his own popular dining spot at Irvine Spectrum Center. It would be an understatement to say that Javier’s, now managed by his daughter, Silvia, is one of OC’s most successful eateries.
In the following pages, you’ll find similar tales – about a noodle bar’s “Cinderella story, about a “soul-delicious revival and about a couple of local surfers who elevated a sandwich that’s been served over 1 million times.
We hope this 2024 Dining Guide inspires you to explore some new spots with your friends and family and support our local restaurants, which are a big part of what makes the Irvine community exceptional.
Ken Gillett, President, Irvine Company Retail Properties
FAMILIAR FACES, FABULOUS FARE
These dishes highlight Irvine’s flourishing food scene and its local ties
Oliver’s Trattoria
Quail Hill Shopping Center
Chef-owner Erik De Marchi flaunts impeccable technique for his signature Chitarra Cacio e Pepe with four humble ingredients – pasta, grated Parmesan and pecorino cheeses plus pasta water – emulsified to coat housemade pasta strands that attract just cracked black pepper. It’s not a sauce – it’s made-to-order alchemy. Sure, there are other worthy pastas, pizzas and proteins on Oliver’s lunch and dinner menus, but one order of Cacio e Pepe is a master class for an outstanding dish.
HiroNori Craft Ramen
Sand Canyon Plaza
Don’t let the no-frills digs fool you: This is where to find the artisan old-school ramen that launched Hiro Igarashi and Nori Akasaka into the Michelin universe. Tonkotsu Ramen is silky broth, dense with flavors achievable only by simmering pork bones overnight, that’s literally made for slurping down bouncy, hand-cut noodles. The kitchen adds fall-apart pork chashu, green onion, spinach, bean sprouts and a jammy egg half. You add black garlic oil or house spicy sauce to suit. Vegans get a wildly savory miso-sesame broth.
Del Frisco’s Grille
Irvine Spectrum Center
A menu favorite among guests and the celebrity chef who developed them – “Hell’s Kitchen: All-Stars winner Ariel Fox – Cheesesteak Eggrolls combine thinly sliced sirloin, sweet-and-spicy chile sauce and honey mustard to seriously addictive ends. The shareable appetizer provides a winning prelude for USDA Prime steaks. Dessert cocktails such as the Banana Bread Old-Fashioned are another intriguing draw.
Habana
Irvine Spectrum Center
Though the comforting Ropa Vieja beef stew was born in Spain, it’s a national dish of Cuba and a megahit at Habana, where roast beef, onions, garlic and sweet peppers are slowly simmered with the care of a grandmother. The juicy beef pairs splendidly with spiced black beans, buttered rice and sweet plantains. On Sundays, the dish appears with eggs as a brunch item, perfect for alfresco feasts on the sultry patio. Day or night, don’t forget the mango or guava Havana rum daiquiri.
Little Sister
Irvine Spectrum Center
Cold, tangy, spicy and crunchy, chef-founder Tin Vuong’s refreshing warm-weather classic Papaya Salad is a flavor unmatched in these parts. Shredded green papaya provides a juicy canvas that absorbs a bright and complex vinaigrette of lime juice, fish sauce and garlic, while garnet-red slivers of sweet Viet beef jerky, grilled fresh shrimp and a tumble of crushed salty peanuts make every bite a flavor implosion. For a zesty quencher, try the house infused lemongrass, ginger and mint sipper: Glamorade.
Paul Martin’s American Grill
Irvine Spectrum Center
The Brick Chicken at restaurateur Paul Fleming’s classic spot brings half of an herb-marinated, free range chicken, seared between bricks, then roasted and finished with a savory jus. It’s presented with fluffy mashed potatoes, blistered tomatoes and roasted garlic. Finish with another essential: the sizzling St. Louis-style butter cake in a mini-skillet. Start with a beyond classic cocktail, perhaps a Paper Plane from 1860s New York, at the convivial bar.
Cluck Chicken
The Square
Spicy chicken sandwich? Cluck’s Nashville Hot Chicken rules the roost. The brioche bun can’t begin to contain its transcendently textured fried chicken breast, never mind the finishing slaw, pickles and Comeback sauce; choose heat from light to Reaper. Non-spicy sandwiches include the Havarti Hen, with cheese and sundried tomato. The Toma-Cluck, a tomahawk-style chicken chop with white bread and dill pickle, comes Nashville hot or not.
DonerG
Crossroads
Move aside carne asada fries; Turkish Street Fries rule the munchie scene in this ZIP code. Each hefty bowl has a base of crispy fries barely visible under a colorful heap of toppings – grilled halal beef and onions, purple cabbage, fresh corn, jalapeno, feta cheese and parsley garnished with ribbons of creamy signature sauce. Save room for the unique Turkish ice cream that’s cold but doesn’t melt.
Texas de Brazil
The Market Place
Prized by Brazilians for its intensely beefy flavor, the picanha cut is the precious sirloin cap by another name, cooked here “gaucho-style over live coals and served sizzling, with unending trips to a buffet loaded with salads and sides. It’s one of 20 meats served tableside continuously, until you tap out. Not into beef? There’s also all-you can- eat lamb chops, pork loin and bacon-wrapped chicken breast, as well as the legendary lobster bisque.
Q&A
Inside the success of
SESSIONS WEST COAST DELI
Ten years ago, two hungry surfers hatched a plan to build a better sandwich. They sought a handheld meal elevated with a chef’s palette of complex flavors and premium ingredients, served in a beach-town storefront. Today, Sessions West Coast Deli has six locations, the busiest of which is at Woodbridge Village Center. Those two wave-riding, empire-building surfers are Matt Meddock, founder and partner, and Max Schlutz, executive chef and partner. We go behind the counter with Schlutz to learn what makes Sessions thrive.
The Summer Zephyr has been the top-selling sandwich since day one; what’s its special magic?
It’s where so many good things intersect: fresh, creamy mozzarella, juicy, marinated tomatoes, aromatic basil aioli and peppery arugula.
Dean Kim of OC Baking has perfected the consummate French roll that’s a major factor in its appeal. Our founder, Matt Meddock, estimates we’ve served over 1 million of these sandwiches, which he named after his wife, Summer.
Other bestsellers?
Our simple burger is perfect, to my mind. Brussels sprouts are hugely popular: They’re sweet, spicy, crunchy and healthy.
Breakfast burritos are big; we update them yearly, and I’m designing a special edition for the U.S. Open of Surfing this month.
How do you develop new sandwiches?
I usually start with a protein, then the bread, then supporting ingredients, textures and sauces. I often look to the East Coast, Italy and Australia for inspiration – all places known for a passion for food. I have to consider varying capabilities of six scratch kitchens, the ongoing access to ingredients, nutrition factors and, of course, the cost of every aspect.
What makes Irvine a good fit for Sessions?
There’s so much to love here! Plenty of activities, world-class education and easily accessible plazas such as Woodbridge. That’s Irvine – great pockets of family-friendly experiences and charming outdoor everything!
The Dive Oyster Bar
Irvine Spectrum Center
The restaurant and its irresistible undersea mural beckon for fresh oysters and New Orleans fare, but those in the know don’t leave without ordering one of its New England-style chowders: perhaps the Dive Chowder with blue crab, shrimp and clams or the Loaded Mac N Chowder in a sourdough bowl. The runaway favorite: Chowder Frots, a party in a bowl bursting with fries and tots, cheese, onions and parsley.
P.F. Chang’s
Irvine Spectrum Center
There are lots of copycats now, but it was P.F. Chang’s Chinese Bistro that put chicken Lettuce Wraps on the map. The dish – six romaine lettuce “boats plus minced chicken, garlic, scallion and sesame oil prettily presented on a bed of crispy rice noodles – works equally well before mains such as Mongolian beef or as an entree itself. A decor refresh includes a striking mural of a female samurai.
Yup Dduk
Campus Plaza
Yup Dduk, whose name translates to “bizarrely spicy rice cake, promises Korea’s spiciest street food at locations worldwide. Spice levels at this Irvine outpost range from extra mild to “challenge, with the mild described as pretty spicy. The starring yup dduk translates to distinctively textured rice cakes, presented in a large bowl alongside fish cakes, mini-sausages, cabbage, green onion and a grand swirl of light mozzarella cheese. Cool off with banana milk..
Capital
Irvine Spectrum Center
Dim sum at this spot lures datenighters and large parties for a seemingly endless menu of 100 flavor and texture options. No wonder diners avoid decision fatigue with the Dim Sum Platter, which includes pork sui mai, sugar cane shrimp, vegetable egg roll, dragon dumpling, crab wonton and butterfly shrimp. Crunchy, succulent, sweet and savory all in one order. Only a lychee martini could improve this sampler.
Cucina Enoteca
Irvine Spectrum Center
Italian seafood fans are suckers for the lightly charred Grilled Octopus here, upgraded with gourmet flourishes that include marinated gigante beans, piquillo pepper, a touch of fennel pollen and a drizzle of salsa verde. Add a blistering-hot margherita pizza, a bottle of cold pinot grigio and a table on the canvas-shaded patio for an alfresco meal worthy of Italy’s dreamy Amalfi Coast.
Eureka!
University Center
Try Irvine’s most original burger, the Fresno Fig Burger, which one Yelper called “a charcuterie board on a toasted bun. Eight ounces of juicy beef is stacked with creamy goat cheese, crisp bacon, spicy mustard, peppery arugula and a bit of fig jam. Seasoned fries are the must-have side. And now you know: Fresno is California’s top producer of figs.
Meizhou Dongpo
Culver Plaza
The Beijing-style, half roast duck at this luxe Sichuan eatery might be Southern California’s best. Meticulously prepared, elegantly sliced tableside, presented with savory pancakes and add-ons, the dish makes any meal a special occasion. The more simply presented crispy-skin duck also lures. Adventurous eaters appreciate the rest of the menu, too: Meizhou Dongpo serves its unabashedly fiery dishes precisely as it does at its original locations in China.
Puesto
Los Olivos Marketplace
Puesto’s tacos layer stone-ground, blue-corn tortillas with crispy melted cheese and distinctive toppings. Order individually or, better yet, mix and match three for a Taco Trio. Nearly a dozen choices include the filet mignon with pistachio-serrano salsa, chicken al pastor with hibiscus-chipotle tinga and the tamarindo shrimp. Start with the inspired Puesto Perfect guacamole, with habaneros and Parmigiano-Reggiano cheese, or the chicharrones, aptly described as “crackling pork magic. The patio is magic, too.
Burnt Crumbs
Los Olivos Marketplace
Impossibly puffy pancakes put chef owner Paul Cao on the culinary map and diners on cloud nine daily at this now-famous source for stacks of ethereal pancakes graced with whipped cream and fresh berries. Never too sweet and always worth the 15-minute wait, the melt-in-your mouth Souffle Pancakes join the scrumptious novelties such as the Spaghetti Grilled Cheese Sandwich and the Breakfast Salad. Weekly pancake specials might include caramel apple, grilled pineapple or Cinnamon Toast Crunch.
SWEET, FUN & FAMILY-RUN
Hudsons Cookies
Irvine Spectrum Center
Mom Verlie Payne baked her way through over 300 cookie recipes in the 4-by-4foot kitchen of her New York City apartment while perfecting the crispy-edge, gooey-center, ginormously large cookies she now sells at Hudsons Cookies (named after her son) at Irvine Spectrum Center.
Blk Dot Coffee
Irvine Spectrum Center, The Market Place
As a child, Mai Tran loved to shop at Irvine Spectrum Center and The Market Place. Now her family owns a thriving small business, Blk Dot Coffee, at both locations. “We wanted to bring the tradition of Vietnamese coffee, with our own spin on it, she says.
Pandor Bakery
The Market Place
Tiffany and Raffi Sepetjian dreamed of opening a modern Parisian cafe in Irvine, so they scouted talent in France before opening Pandor Artisan Bakery & Cafe at The Market Place. They still import French ingredients for their crepes, buttery croissants and vanilla custard pies.
Q&A
Tasty hospitality at family-owned
GEORGIA’S
The August debut of Georgia’s Restaurant further adds to the variety of dining options at Irvine Spectrum Center. The Fried Chicken Plate, which includes three pieces of the perfect ratio of seasoned crust to luscious brined meat and two sides, is the must-try dish fueling this eatery’s recent expansion. Co-owner Nika Shoemaker-Machado talks about her family’s fast-casual dining, which they call “soul delicious.
What new cuisine does Georgia’s bring to the Spectrum Center?
We’re the first in Irvine to serve truly down-home Southern fare such as blackened catfish, fried green tomatoes, hearty gumbo and St.
Louis-style barbecue pork ribs … kitchen-table favorites we serve with a side of warm family vibes. Opening in the Spectrum Center is such an exciting step forward for us. We’re thrilled to share these beloved dishes with a diverse new audience on a grand scale.
What’s the Georgia’s origin story?
Our menu is built on treasured family recipes from my mother, “Nana Gretchen Shoemaker. She and my father, George, ran a successful catering company. His passing paused the catering business for many years, until 2014, when our family revived it as an eatery at the Anaheim Packing House.
What’s the most unique thing people will find here?
We have a yummy peach cobbler, and we could well be the only place in Irvine that sells sweet potato pie daily.
What dishes do you expect will be most popular?
Our customers have favorites throughout a generous menu of small bites, specialties, sandwiches, soulful sides and nostalgic desserts. We hope our top sellers will be star players here, too: fried catfish with creole cornmeal crust, smothered pork chops, skillet-fried and blanketed in bacon gravy, and our acclaimed three-piece fried chicken plate. Entrees also include a choice of two Soulful Sides from a choice of 15, including buttery candied yams, jazzy Cajun rice, creamy mac and cheese and savory black-eyed peas.
Where can we find you?
Look for Georgia’s Restaurant near Dave & Buster’s.
Angelina’s Pizzeria Napoletana
Los Olivos Marketplace
Fans know the devil is in the details of the red-hot Diavola Pizza – adored for its fiery Napoletana style salame and mild mozzarella di bufala atop San Marzano tomato sauce on a blistering wood-fired crust. Insiders favor the patio banquette for polished pastas, vivid salads and Irvine’s only pizzas with a coveted AVPN (Associazione Vera Pizza Napoletana) certification. Don’t overlook summery sippers such as the Limoncello Mojito, and always consider the heavenly housemade tiramisu.
Cha Cha’s Latin Kitchen
The Market Place
Crispy, flaky crust gives way to fragrant, tender picadillo in this trio of Picadillo Empanadas handformed from fresh masa daily. The ground-beef filling is layered with Latin seasonings that play well against the earthy, gluten-free corn pastry. Ribbons of silky crema fresca add a dairy tang. Pair with a mango-habanero margarita under a patio umbrella for a tropical vibe. The aromatic flavor bombs are discounted daily in the bar during happy hour.
Irvine Grill
Quail Hill Shopping Center
Persian cuisine is renowned for slow-cooked fare bursting with flavor and fragrance, epitomized by lamb shank. The dish’s origins date back to the ancient kingdom’s royal kitchens, well before the patio dining so popular at Irvine Grill. The Mediterranean magnet further elevates the festive entree with coveted New Zealand lamb and presents it with Persian dill rice and a dipping broth. Vying for most popular: the beef soltani skewer duo. Start with the eggplant dip.
Zov’s Bistro
Orchard Hills Shopping Center
A perennial top seller, the lavish Mediterranean Mezze Platter is made for summertime lounging under the shady arcade with a glass of French rosé. Brimming with six shareable spreads and snacks, including silky hummus and toasty babaganoush, the sampler includes the freshest pita bread and feeds three to five. Owner Armen Karamardian says the platter is his favorite, noting the rich Lebni cheese is made with a family recipe passed down for generations from dairy-owning relatives in Lebanon.
All that Shabu
Culver Plaza
The restaurant deems rib-eye its signature cut. But try convincing fans of filet mignon or brisket. No matter, you can request all three and more for the all-you-can-eat, boil-at-your- table experience. The Korean hot spot also offers pork belly, chicken breast and lamb shoulder; seafood options; broths from vegetarian to spicy beef; distinctive sauces such as rooty mustard and pine chile; intriguing salads such as acorn jelly; and seemingly endless add-ons.
Sweetgreen
Irvine Spectrum Center
The Kale Caesar Salad is proof a low-carb bowl bomb can wow your palate while packing a powerful punch of nutrition. Tenderest leaves of emerald green kale are finely shredded to best absorb the super savory Caesar dressing, while juicy tomatoes, shaved Parmesan and cheesy crisps bring those classic flavors that salad fans adore. Roasted chicken bumps the protein count to 39 grams, though sliced steak is a just-debuted upgrade.
Grater Grilled Cheese
Sand Canyon Plaza
Every buttery grilled cheese at Grater starts with the “Basic 5 cheeses: colby, Swiss, Monterey, provolone and cheddar, all natural, all unprocessed and all deliriously oozy. The Lobster Grilled Cheese with pale ale-chipotle aioli, one of 10 sandwich options, might make you melty, too. Second choice: L.A. Pastrami. The off-the-charts finish: Loaded S’mores Sweet Potato Fries. Cheese-grater light fixtures add to the surprisingly stylish ambience.
Maast Indian Creative Kitchen
Alton Retail Center
There’s a burrito on virtually every table, never mind that Maast is an Indian restaurant. The filling might be vindaloo or coconut curry; masala-topped tortilla chips are the favored side. The Tandoori Burrito with marinated grilled boneless chicken tops the list, followed by vegetarian tandoori paneer; there are plenty of other proteins and fillings for build-your-own versions. The popular and fully customizable Parathadilla is an Indian flatbread quesadilla.
Javier’s
Irvine Spectrum Center
The eye-popping and palate pleasing cantina transports with its luxe interior, lavish patio and sensational Enchiladas Del Mar. These seafood enchiladas feature your choice of shrimp, Dungeness crab or Maine lobster, all with a tomatillo sauce. The shrimp and lobster versions add garlic and butter. The obvious best choice? One of each, discreetly drizzled with sour cream and garnished with micro cilantro.
O Fine Japanese Cuisine
Quail Hill Shopping Center
The “O in O Fine is for omakase, elaborate chef’s-choice tasting menus, as well as the more accessible “O signature Sashimi Sampler. The sampler introduces six of the shimmering destination’s fusion sashimi dishes – among them halibut with truffle oil and truffle paste, snapper with crispy garlic and scallop with peach – and leaves room for an entree of wild‑caught miso Chilean seabass.
Q&A
LE SHRIMP NOODLE BAR’S
Cinderella story
Eldwin Chua had the humblest of beginnings in the food industry: He operated a small street stall. “I always say I’m a Cinderella, says Chua, founder and CEO of the Paradise Group. “I came from zero to this mini food empire. Chua’s “mini food empire is, in fact, Singapore’s largest: 140 restaurants in Southeast Asia. Among the group’s latest concepts: Le Shrimp Noodle Bar, new at Irvine Spectrum Center. The centerpiece is a hand-painted mural inspired by 19th-century Japanese wave art. Shrimp ramen stars; other attractions include chilled silken tofu in oyster sauce and the distinctive Longjing tea lava egg.
Your shrimp ramen is known for its wok hei. What is that?
It translates to “the breath of the wok. In Cantonese cooking, we fire the wok until it is extremely hot, then stir-fry cabbages until they become slightly charred and very aromatic. We add a rich stock and simmer for eight hours. Spices include star anise, cinnamon, clove and white peppercorn. The flavor has many layers.
What are your top-selling items?
Prawn lovers come for the Signature Trio Shrimp Ramen. We’re adding options in Irvine: spicy shrimp broth, black-garlic chicken broth, thin or broad noodles, toppings such as green onions, even a little chile bomb. Crunchy pickled cucumbers are our top appetizer.
Who comes up with the concepts?
There are 12 concepts; I created them. Le Shrimp was accidental. I was visiting Hokkaido in Japan, and near the airport is a ramen street. One shop had an extremely long line. It was serving Japanese ramen with shrimp broth.
That inspired our version – shrimp broth and noodles, Chinese-style.
Why Le Shrimp for the U.S.?
There were lots of Chinese noodle and Japanese ramen places here, but no Chinese shrimp ramen. It was new to the market, a niche.
COASTAL CROWD-PLEASERS
Marché Moderne
Crystal Cove Shopping Center
Florent and Amelia Marneau are the heart and soul of Crystal Cove’s most adored dinner destination for next-level French cuisine. Regulars often bypass the generous menu of bistro classics like steak frites or duck confit in favor of Florent’s wildly creative daily specials and Amelia’s sublime weekly desserts – all with tip-top service.
Gulfstream
Corona Del Mar Plaza
Insiders know this upscale seafood spot typically requires reservations for diners with their hearts set on fried oysters, wood grilled artichokes and the legendary grouper sandwich. A sprawling patio is popular with the smart set seeking a kid-free setting for leisurely lunches or sunset cocktails – like the Crisp Martini, a classic and a house favorite.
R&D Kitchen
Fashion Island
Loyal fans keep this sleek cafe bustling for contemporary American cuisine served with polish. A tight menu of proven signatures includes a flawless French dip sandwich, top tier burger and Asian chicken noodle salad. Leather booths, a gracious bar and inviting patio are designed to suit parties of four or fewer. Check out the sleeper mai tai.
Q&A
GORGEOUS OCEAN 48 DEBUTES AT FASHION ISLAND
The Mastro family’s new restaurant is its most spectacular yet
Chief executive chef Marc Lupino says he loves “changing people’s lives, and it’s evident at the new Ocean 48, which offers luxurious, guest-forward dining at Fashion Island.
Lupino has honed his craft over 25 years working for the James Beard-nominated Mastro family – renowned for their upscale steak and seafood restaurants from Beverly Hills to Chicago. He oversees 10 of their family-run restaurants, including the most spectacular of all, at Fashion Island, where he recommends the lobster escargot delivered to your table by the reflecting pool. We asked about some other top dishes and his culinary philosophy.
How would you compare Ocean 48 to the original Mastro’s restaurants?
Ocean 48 is so guest-forward – luxury, luxury service. Six different spaces, six different experiences. I can bring in every awesome seafood and meat product I want. We cut all of our own meat now. Nothing is prepackaged. Cutting your own meat is extremely difficult. But a lot of good comes from it, and the guest gets all that good.
What are some of the more intriguing dishes?
Lobster escargot! Soft-poached lobster tail and claw meat, a bit of butter, garlic, wine and lemon, presented in escargot dishes, topped with truffle mornay and caviar. And bone-in Iberico pork chops. They come from Spain. That’s the beauty of being owned by a family: Not every item has to be a money-maker.
What would you order at Ocean 48?
Imperial caviar, the best of the best. That’s how I’m starting the night.
For appetizers, clams out of the wood-burning oven and the Prime beef meatballs. The main: New York strip, medium rare. A New York is either incredible … or somebody’s skimping. So many great desserts. I’d probably go with the key lime pie; it’s got that tang.
What do you love most about your job?
The people: mentoring people, changing people’s lives, the look on people’s faces when they have a fantastic meal. I even love people when they have an issue – going out to the table, talking to them, figuring out how I can make it better.
From midweek lunch meetups to unhurried weekend brunching to date nights, A Crystal Cove creates bespoke meals that diners rave about all the way home.
This dapper offshoot of storied A Restaurant (est. 1926 in Newport Beach) claims a dazzling Newport Coast site (part of the original Irvine Ranch) for its next generation of movers, shakers and scene-makers. Legendary for surf-and-turf cuisine, this kitchen pays homage to old classics while boosting the menu with daytime fare. Also an upgrade, the dramatic setting with swanky-by-the-sea vibes.
Lunch is the sleeper find, an indulgent option for bypassing dinner crowds. Soaring doors open to the ocean breeze, adding a side of glamour to the terrific burger, a soulful Cubano sandwich or the famous Caesar salad with crispy capers. Add the short rib omelet or lobster Benedict for weekend brunch. Dinner is all about top-notch Wagyu steaks, exquisitely seared scallops and luscious New Zealand lamb rack over couscous. And throughout every meal – polished VIP service. After dark, a DJ drops the beat with tracks that reveal that indeed, you have the hottest table in town.