Category Archives: Anaheim CA

a farewell to 2012 with a year-end round-up

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This year has flown by and now we are at my last post of 2012. Like last year, I end with a run-down of my 10 most memorable restaurants/meals of the last 12 months. On my list are two San Diego restaurants and another, which has made my list two years in a row. Thank you to all my readers who have come along for the ride and I hope you will continue to journey with me as we embark into the new year.

I start my “best of” with a casual spot close to home. Mick’s Karma Bar is a small space offering up burgers, and they only have five on the menu. You can choose from a beef, turkey or veggie pattie with a bunch of different toppings, but that’s it. There is also a fish taco on the menu. Order the strawberry basil lemonade as well, it’s seriously addicting! Michael Schepers, owner of Mick’s keeps everything simple, but it is always absolutely delicious!

habanero burger

I’m a huge fan of Lucca Cafe and its chef Cathy Pavlos. Chef Cathy is the warmest, most hospitable woman I know and her passion for food shines through in her wonderful dishes featuring seasonal produce and using the simplest of ingredients at its prime. I love the Sunday Suppers usually held monthly and features an eating debauchery shared family style.

Last year, I featured Anepalco’s Cafe on my year end list. This year, Anepalco’s Cafe opened its second location at Ayres Inn in Orange and there was never a doubt they would make it onto the list this year. Chef Danny Godinez has taken his breakfast and lunch menu to a whole new level by offering dinner at the new location. His dishes reflect his Mexican roots with his experiences in traditional French cuisine. The result is using French techniques and marrying them with bold Mexican flavors. You’ll have to taste it to believe it.

When Mokkoji Shabu Shabu opened this year, I must say my son and I visited so often that when I received my credit card statement, I was shocked at how many of the charges were from there. Chef/owner Tommy Kim, an alumni of the St Regis Hotel uses his fine dining experiences to create an experience like no other. This is THE best shabu places in Orange County. Once you’ve tasted the difference, and experienced the extra mile they go to make your meal delightful, you won’t go elsewhere.

One of the biggest surprises this year has been a little place in San Diego which offers some of the most delicious food I’ve had in a while. Cafe 21 has an incredible breakfast/lunch menu with fantastic pancakes and even better egg dishes. However, their dinner menu also blew me away with fresh, great quality produce, superb proteins leaning towards a Mediterranean feel. Cafe 21 has become a favorite of mine in southern California and they deserve every bit of success they’re receiving!

shrimp feta (640x480)

On the topic of San Diego, I was pleasantly surprised by Isola Pizza Bar where the pizzas are thin and delicious. Wines are from the owner’s family vineyard and everything they serve is cooked in the oven they imported straight from Italy, including the shrimp dish pictured below.

The Ranch seems to be one of those places where my friends and I go to celebrate something special. Early this year, I celebrated a friend’s birthday here during restaurant week. Then, last month, I celebrated my birthday here with 11 of my friends for dinner. It was a fun-filled evening with delicious food and wine. I returned for a wine dinner a few nights later and that was an absolutely stunning pairing of food and wines. The Ranch remains one of my favorites in Orange County.

This year, The Landmark in Corona del Mar was renovated into a chic, trendy space with new owners and a new chef worthy of praise. Chef Travis Flood, a native San Diegan comes with an impressive resume including Fifth Floor in San Francisco, working under Laurent Gris. The menu is true fine dining style paired with comfort food kicked up a notch or two. Definitely worth a visit.

My new favorite sushi place is Shunka, a little place in a non-descript mall in Costa Mesa. The restaurant serves up beautiful sushi using best quality fish, some of which are imported from Japan. I highly recommend sitting at the sushi bar and ordering omakase and let the chef take you on an incredible ride. Unfortunately I haven’t written up a blog post about Shunka, but this is my go-to place whenever I’m hankering for some top quality sushi close to home!

sushi (640x361) watermarked

Last but not least, this fantastic fine dining establishment recently got a new chef and a new seasonal menu. The hand-made pastas are created in house and definitely worth ordering. They blew me away as I haven’t had anything like this since my trip to New York in the fall. Andrea Ristorante offers spectacular views and if you get there at the right time, you can watch the sunset over the Pacific.

duck carpaccio (640x361)

Well, that’s it! Thanks to all of you who have followed my blog this year. I love all the comments you leave and appreciate your support and enthusiasm! See you all in 2013 and I hope to bring you more tasty places to visit in the new year!

HAPPY NEW YEAR AND ALL THE BEST FOR 2013!

Pritchard Hill wine dinner at The Ranch

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Last week, I attended the Pritchard Hill wine dinner at The Ranch Restaurant & Saloon, just two days after my birthday dinner at the restaurant. One would think it was overkill but honestly, the food is so incredible I could never be tired of it.

Chef Michael Rossi created a five-course menu (in reality, eight courses) each course paired with a wine from the Pritchard Hills region in Napa Valley (photo provided by The Ranch). Master sommelier Michael Jordan was on hand, together with the various winemakers, to introduce us to some of the best wines I’ve tasted in a long time.

We began with an amuse bouche of Skuna Bay salmon in cucumber soup (which I sampled at the luncheon on the farm this summer) with potato foam and a dollop of caviar. Refreshing yet decadent, the first wine pairing of Chappellet, Signature Chenin Blanc, Napa Valley 2011 was the perfect choice — light and fragrant.

The Chenin Blanc continues the pairing with Sea of Cortez Diver Scallop, the entree I had on my birthday. The prosciutto di San Daniele wrapped black Mission fig lent a salty sweetness which is heaven in my mouth. A puree of butternut squash accompanied.

My favorite course and pairing of the evening was Colorado Grass Fed Lamb Porterhouse with Continuum Estate, Cabernet Sauvignon 2009. Created by Tim Mondavi, son of Robert Mondavi, it was velvety smooth on my palate and left a sublime feel in my mouth which I savored. The lamb was prepared a perfect medium rare and the accoutrements of maitake mushrooms (or hen of the woods) was robust and umami-filled, while the pumpkin spatzle added a different texture to the mix. The rosemary jus was insanely redolent and I wanted to lick the plate clean — no I didn’t do it!!

Next course came in the form of Tender Braised Veal Cheek, and they weren’t kidding when they said “tender”. With the mere touch of my fork, the veal came apart and melted in my mouth.  Anson Mills stone ground white grits, dried cherry and black truffle shavings accompanied. Served with Chappellet, Pritchard Hill Cabernet Sauvignon, Napa Valley, 2009.

I sampled the Red Deer Venison Chop from my friend’s plate the night of my birthday and loved it. Needless to say, I loved it even more here because I actually got my own chop! The combination of sweet potatoes, cranberries, young turnips and garden sage just came together like a symphony, sweet, tart and aromatic. Paired with David Arthur Vineyards, Elevation 1147 Cabernet Sauvignon, Napa Valley 2009.

Certified Black Angus Beef Tenderloin “Roulade” was one of the dishes served at the luncheon this summer, but I was too full to enjoy more than one mouthful. This time, I made it half the way through and it was just divine. Stuffed with fontina val d’aosta, and sprinkled with bits of Fra’ Mani sopressata, soft gigante beans and warm radicchio, this marriage of salty deliciousness was right up my alley! Paired with Ovid Cabernet Sauvignon, Napa Valley 2009.

Next came the Farmhouse Cheese Selection, served with home made preserves and toasted OC Baking bread slices. BRAND Napa Valley, Cabernet Sauvignon 2009 and Montagna, La Presa-One South Estate Cabernet Sauvignon 2009 both worked well with the cheeses, but I was a little more partial to the BRAND. It was so smooth on my palate.

I honestly didn’t need dessert, but when it was placed before me, it wasn’t the Honey Poached Seckle Pear, or the vine dried grapes, or hazelnuts, which gripped me, although they were all part and parcel of a perfect end to a perfect meal. It was the mascarpone-orange ice cream which brought me to my knees. Two more scoops of this please!!!

I stayed until midnight, my belly Buddha-like when I walked outside to get in my car. I drove all the way home with a huge smile on my face!

The Ranch Restaurant & Saloon
1025 E Ball Road
Anaheim, CA 92805
Tel: 714-817-4200

THE RANCH Restaurant & Saloon on Urbanspoon

118 Degrees Community Cafe

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So after the meat debauchery post on Tuesday, I’ve gone in a completely opposite direction today with this one. I’ll have to admit, my experience with raw vegan cuisine has been extremely limited. Really, I’ve only had one meal at Au Lac years ago, and although I remember really enjoying it, I haven’t made a concerted effort to explore this further.

A few weeks ago, I saw a bunch of my friends posting beautiful photos on Facebook of their visit to the new 118 Degrees in Anaheim, and although I hadn’t really thought about visiting the one in Costa Mesa, the photos interested me enough to pay this new cafe a visit. In fact, in a span of a few days, I managed to experience Chef Jenny’s creations twice.

First of all, I visited the new cafe — the space is cute and cozy and the menu offers a nice variety of sweet and savory items.

I sipped on the House Iced Tea ($3.85), a refreshing concoction of hibiscus flowers, cranberries, blood orange juice and goji berries. It had only a hint of sweetness from agave, which was just perfect for me.

I started with Apple Coffee Cake ($6) a layer of pecan crust topped with fresh warm out of dehydration apple slices and drizzled with a sauce infused with coffee. Bits of cinnamon pecan crumble are sprinkled on top for an added crunch. I loved the textural contrast in every mouthful with the apples’ flavor intensified by the dehydration process. 

Next came Caramel Crepes ($6) with a dulce de leche filling inside. What totally threw me off and blew me away at the same time was the house coconut wrap — the “crepe” part — made with dehydrated raw coconut flesh. Stuffed with fresh banana and cinnamon, this was so delicious I couldn’t stop eating it.

I’ve heard of Chef Jenny Ross’ Living Lasagna ($14) for years but I’m ashamed to say this is the first time I’m trying it. Comprising layers of squash “noodles”, tomato, creamy macadamia “ricotta”, sweet basil marinara, topped with portabello mushrooms, the combined flavors were very complex, a surprising feat from just using vegetables and nuts. I was really impressed by how delicious it was.

The Fried Avocado Mini-Tostado ($4/$7) uses a crispy buckwheat shell, topped with peppita cheese, chopped spinach, cilantro, corn and “fried” avocado. The avocado is coated with ground flax seed and creates a nice crunch against the softness of the avocado. This is a great appetizer or snack.

Pesto Stuffed Mushrooms ($7) even appealed to my son who cringes at the thought of eating mushrooms. These cremini mushrooms were stuffed with pistachio pesto and served warm with a marinara. I could easily eat a plate of these as an appetizer.

These items concluded my visit to the cafe, but two days later, Chef Jenny was at Tanaka Farms as part of OC Raw Dining Club, a meetup style group created by 118 Degrees to help educate the public about raw vegan cuisine.

Guests were seated under a tent for the meal and Farmer Glenn Tanaka led the group on a tour of the farm on a tractor wagon, stopping sporadically to give us freshly picked carrots, beans, cherry tomatoes, cucumbers and watermelon to munch on while telling us stories of the history behind his family’s 3-generation farm.

We started with Yellow Squash Rolls with sweet tomato “creme” and fresh basil. The beautiful varieties of squash were hand picked fresh at Tanaka Farm for our meal this evening. The deliciously crunchy squash had a hint of sweetness and I could taste the subtle differences between the green julienned strips and the ribbons of yellow squash.

The main plate consisted of three different items. Tomato Stacked Salad with fresh romaine, chopped kale, capers and Tanaka herb dressing prompted me to use tomatoes and capers together at home. Savory Cannoli with broccoli garnish served with sweet almond green beans created a multitude of textures and flavors in each bite.

The best part was the dessert course and my son ravished both his and most of my Sweet Carrot Ginger Cake with chai walnut crust. The sweet carrots we sampled on our tour were used to create this naturally sweet delectable dessert.

Although I won’t be turning into a raw vegan anytime soon, I feel it is definitely very healthy to add into my diet several times a month. In the past, my lack of understanding caused me to reject the idea that it could be tasty, but Chef Jenny has definitely opened my eyes to how raw cuisine is not only beneficial to your health, but it can be a deliciously palatable experience as well!

As far as the Dining Club is concerned, it is modeled after the dining clubs at Cambridge University, Oxford University, Princeton University and Harvard University. The events include dining and conversation within a community of like-minded individuals and academic presentations by expert guest speakers. Events are held every six weeks. For more information, please contact Leslie Barber at  leslie@118degrees.com

For those of you who would like to give it a try, 118 Degrees has generously donated a $25 giftcard for one of my readers to win this week. Leave me a comment with your FULL name telling me of your raw cuisine experience or there lack of. As usual, entries close on Sunday and a winner will be announced on Monday.

118 Degrees Community Cafe
185 W Center Street
Anaheim, CA 92805
Tel: 714-772-2695

118 Degrees Community Cafe on Urbanspoon

Blake’s Place BBQ will please any rib lover

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I was invited to visit Blake’s Place BBQ in Anaheim for a taste of their specialty — BBQ! I’m not a huge fan of BBQ so I brought along a BBQ-loving friend who could properly assess how this BBQ rated among others.

The restaurant is located in an industrial area, but not hard to find. The set up is fast casual, ordering at the counter and the food brought out to you when it is ready.

Since we had no idea what to order, we allowed the staff to bring us what they thought best reflected the restaurant.

The first platter to arrive comprised three types of ribs and BBQ Chicken.

Pork Spare Ribs were tender and flavorful with the meat nicely smokey throughout. We were both surprised at how moist the Beef Ribs were. They pulled right off the bone and was delicious.

Baby Back Ribs are usually my favorite, but it wasn’t this time. I much preferred the big beef ribs.

We were given four sides. The coleslaw was nice and crunchy but needed a little more acid for me. I like mine a little on the tart side.

The baked beans were so good, soft, not too sweet, maybe a little watery, but all in all, respectable and tasty.

Mac n Cheese was creamy but not cheesy enough. It suffices if you absolutely want mac n cheese but it wouldn’t be my first choice of sides.

I’m very hard on potato salad and the one here passes the test. It was perfectly seasoned and not overly laden with mayo. It reminded me of a German potato salad and that is my favorite type of potato salad!

Our next platter came with Beef Brisket, BBQ chicken, Pulled Chicken, Pulled Pork, Turkey, Pork Loin, Chicken Breast and Sausage.

I loved the sausage, but then again, it’s my weakness. I love all sorts of sausages. The turkey was very moist and tasty, moreso than the pork loin. The chicken breast was flavorful and low fat which is a good option for those wanting to indulge but was counting calories.

Chicken wings are another of my weaknesses and the ones here — 3 different flavors: spicy, BBQ and Apricot Chili — and they were good. My favorites were the spicy and the BBQ, the apricot chili was a little too sweet for me.

The restaurant has pretty good barbecue and the staff are friendly and helpful. They now have another location in Los Alamitos on top of this Anaheim location. Go check them out!

Blake’s Place BBQ
2901 E Miraloma Avenue
Anaheim, CA 92806
Tel: 714-630-8574

Blake's Place on Urbanspoon

11105 Los Alamitos Blvd
Los Alamitos, CA 90270
Tel: 562-431-1111

The Ranch doesn’t kid around when they say farm-to-table

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In my 20+ years as a food writer/critic, I’ve been invited to a myriad of events, meals, experiences on different continents even. Some I wish to forget, but others, will remain etched on my memory for years to come. This is one of them. But I must warn you, this review is long, but deemed necessary, in order for me to recant the truly remarkable afternoon I spent in the company of other food writers and food lovers alike.

Over the weekend, I was invited to a luncheon at the Edwards Ranch Estates, the farm which supplies produce to The Ranch Restaurant & Saloon in Anaheim (and is owned by Andrew Edwards, owner of the restaurant). I had visited when they first opened and if you are interested in reading my post from that visit, you can find it here.

It was a hot and balmy day and I balked at the thought of having to be outside for three hours lingering in the hot weather I loathe. Tents were set up but my easily over-heated body was already breaking out in perspiration as I sipped on my iced tea trying to catch the cool mist spraying down on us.

I grabbed a Tempura Zucchini Flower stuffed with Sierra Nevada Goat cheese, garden herbs and meyer lemon off a passing tray. It was deliciously hot and richly gooey, just one of the 17 items we were to taste over the course of the afternoon.

Next came the refreshing Baja Stone Crab Gazpacho with sweet crab meat, gala apple for crunch, both swimming in a soup of champagne mango and Valencia orange juice, dressed with Easter egg radishes. It was a tropical delight in my mouth!

After the mouth teasers, we took a tour of the Farm, home to about 400 heirloom tomato vines, ranging from Brown Sugar, Persimmon, Brandywine to name just a few.

If you wonder why everything you eat at The Ranch tastes so damn good, it is because everything grown on the Farm is picked the morning of the day you’re enjoying that evening. Cucumbers, chilis, citrus, fresh herbs, the gorgeous variety of squashes, tomatoes etc is truly a farm-to-table experience.

When we return to the table, our feast begins with a Trio of Spreads — eggplant hummus, a tart creamy concoction eaten on grilled naan bread. In fact, we dipped everything on the naan — fennel tzatziki and black Mission fig & olive jam, the latter being my absolute favorite. The figs are grown on the Farm and the salty sweet mixture of olive and figs is absolute genius.

Grilled Peaches so sweet and aromatic is served with La Quercia Prosciutto, Di Stefano Burrata, Wild arugula and lemon verbena honey. Seriously, no words are necessary to describe this super simple dish with a highly complex marriage of flavors.

This next dish is the epitome of summer. Not only is the presentation outstanding, but the flavors are sublime. Chilled Cucumber Soup is light and refreshing while the hot smoked Skuna Bay salmon lends a salty, decadent contrast to the subtle coolness of the cucumber.

Heirloom Tomatoes pretty much sum up the Farm on a plate. These beautiful tomatoes required nothing but a sprinkling of sea salt and a drizzling of Napa Valley olive oil to enhance the natural flavors. The fruits speak for themselves, each embodying a unique taste with its own personal texture — a symphony of color and the true essence of summer.

Making use of seasonal fruits, Watermelon & Heirloom Tomato Salad is not only vibrant in color but vivacious in personality. Lemon basil, mint, feta, radishes and red onions are tossed together with the sweet watermelon cubes and luscious tomato chunks, and definitely what I want to eat outdoors, so our environment was the perfect setting for this dish.

Up till now, I had taken only one bite of everything put in front of me. However, it was really hard to resist just one taste of the Country Fried Petaluma Quail. The fowl was crispy on the outside and juicy on the inside with the distinctive taste I so love. Home-made agave mustard was an ideal accompaniment as well as the apricot jam if you preferred a sweeter alternative. This was indeed my favorite entree.

Maplewood Smoked Jidori Chicken was incredibly aromatic and the smokiness wafted into the air the minute the platter was placed in front of us. Served with The FARM’s version of panzanella (bread and tomato salad) using jalapeno cornbread, picholine olives, heirloom tomatoes, yellow corn and torn purple basil, it was the perfect summer meal.

My second favorite entree was Citrus Grilled Mexican White Shrimp. The shrimp are skewered on thin sugar cane slivers and when eaten with the red quinoa, cucumbers, radishes, Hass avocado and watercress salad, the complexity of textures and flavors were an explosion in my mouth, blowing me away.

If you are a fan of salmon, then Skuna Bay Salmon with heirloom beets, English peas, spring onions, Sicilian pistachios and dill yogurt is sure to please.

Meat lovers can enjoy Certified Angus Skirt Steak, rare slices of meat served atop plump chunks of eggplant and summer squash with bits of rainbow chard and sweet baby carrots.

Or, Certified Black Angus Tenderloin, a roulade stuffed with fontina, sopressata and pine nuts brushed with basil pesto using incredible grass fed meat, is seasoned perfectly and cooked to a medium rare. Moist, tender and succulent are all the words I have to describe this.

If I loved the tenderloin, I was IN love with the Miniature Lamb Chops! These mouthwatering chops are cut thick and no words were needed to describe how tasty they were. The silence surrounding our side of the table spoke volumes!

As everyone waited patiently for dessert to be served, I knew my  meal had come to an end. No matter how enticing dessert was going to be, there was no room left for even one bite. When the platter containing Peach Parfait with elderflower sabayon, Miniature Blueberry Crostatas with Meyer lemon frozen yogurt, Hand Crafted Macaron Ice Cream Sandwiches — butter popcorn and mint n chip was brought to the table, I snapped my photo and then sat back and watched the debauchery surrounding me.

I watched as those around me took a bite of the macaron and their eyes rolled back, letting out a sigh, and then immediately take another bite. I didn’t have to taste any of it to know they were a hit.

As the meal drew to an end, and guests, one by one, left the premises, I realized that the heat was a minor interference, a non-issue if you will, to this exquisite repast I’ve had the honor of being invited to. It will eternally be remembered as one of the best meals of my life.

**everything mentioned above is available on the menu, or, will be available within a few weeks of this post**

The Ranch Restaurant & Saloon
1025 E Ball Road
Anaheim, CA 92805
Tel: 714-817-4200

restaurant week redefined at The Ranch

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Last night, we celebrated a friend’s birthday and we decided to give the newly opened The Ranch Restaurant & Saloon in Anaheim a try. The restaurant is beautiful, stylish, ranch-style interior with dark woods, and like one of my girlfriends said “very manly”. It was too dark to take photos of the interior, but if you visit their website, there are some lovely photos you can look at.

It was also the start of restaurant week and what I really liked about the menu here was that they selected items off their regular menu instead of creating a whole different one for this event. There were three choices for appetizer, entree and dessert and we tried all of them. The 3-course menu is $40 for dinner but I have included the regular a la carte pricing for your reference.

Hawaiian Big Eye Tuna Crudo ($14) were thick slices of sushi-grade tuna dressed with aji amarillo chile, sweet naval orange and avocado cream. The slightly tart sauce with a little kick was a perfect way to start the meal by giving those taste-buds an awakening.

Organic Baby Spinach Salad ($10) with Sierra Nevada goat cheese, Bosc pears, candied walnuts, sun-dried cranberries is great for vegetarians and even those who are not will enjoy it. I especially liked the radicchio which off-set the sweet tart flavors with a touch of spicy bitterness.

I’m a huge fan of onion soup and whenever I see it on the menu I always order it. Five Onion Soup ($9) with aged Gruyere, yesterday’s bread and Guinness is rich and hearty with soft onions and a strong cheesy topping. I love Guinness and could totally taste it in the broth. Definitely a winner in my book!

When the entrees arrived, I was very surprised to see full-sized portions. I asked our server if these were the same size as the a la carte menu and she said yes. This is very rare for restaurant week which impressed me even more.

Petite Filet of Beef ($30) is tender with a nice meaty taste. Usually, I’m not a big fan of filet because it tends to have less flavor than other cuts but this was surprisingly robust. Butternut squash, sundried cherries, cipollini onions and Tennessee truffles accompanied.

The star of the evening was Confit of Muscovy Duck Leg (which is the only dish not currently on the a la carte menu). I think we were all in agreement that the meat was tender while the skin was crisped to absolute perfection. I could find no fault with this, not with the duck, nor with the accoutrements of beluga lentils, house made guanciale and baby root vegetables.

We were also surprised by Skuna Bay Salmon ($25) served with black quinoa, California pistachios, vine-dried grapes and tangerine nage. The fish was moist, tender and melt-in-your-mouth. Everyone loved the quinoa and the citrusy sauce which lined the plate. We were all skeptical about ordering salmon because of past experiences with it being overcooked, but no, it was perfect.

By now we were all pretty full and quite blown away by what we’ve eaten. But we still had dessert to come. I was quite happy at this point and couldn’t care less if I got my dessert or not, but I did try all three of them.

Old Fashioned Pecan Pie surprised me. I honestly didn’t think I’d like it. There is no crust — a definite plus — and it wasn’t overly sweet — another plus! I think the fact that it was sweetened with honey might have something to do with it. Topped with a delightful Jack Daniels ice cream, candied kumquats and garden blackberries, this was indeed a lovely treat.

I’ve always liked creme brulee and Tahitian Vanilla Bean Creme Brulee did not disappoint. The texture was creamy and the caramelized top was also done well. It was frankly a very good creme brulee. Lemon poppy seed madeleines accompanied.

PBJ & Milk Chocolate Bar was too heavy after our big meal, but I absolutely loved the Concord grape fruit ‘gelée‘ the bar was sitting on. I wanted more of the grape and less of the peanut butter bar. The caramelized banana ice cream was also incredible! I probably would’ve been happy with a big scoop of this for my dessert. I wonder if it can be arranged?

I’ve never been terribly impressed by restaurant week menus, but The Ranch definitely won me over. This is a place I would feel comfortable coming back to and bringing friends along for a celebration or for no reason whatsoever than just to have a great meal! They have set the bar pretty high for OCRW 2012 that’s for sure! If you dine at just ONE restaurant this week — go to The Ranch. It’s worth every penny of the $40!

The Ranch Restaurant & Saloon
1025 E Ball Road
Anaheim, CA 92805
Tel: 714-817-4200

THE RANCH Restaurant & Saloon on Urbanspoon