The best things we ate at Southern California restaurants in 2025 – Orange County Register

For the past year, our team has compiled a monthly guide to the best restaurant offerings across Southern California. As 2025 comes to a close, we’re looking back on the year and highlighting the standout food and drinks we tasted from January through December—dishes that lingered long after the last bite and are well worth seeking out.

From inventive, boundary-pushing cuisine to comforting classics done exceptionally well, these were the plates and pours our reporters couldn’t stop talking about.

Here’s a look at the best things we ate and drank throughout Los Angeles, Orange County and the Inland Empire in 2025.

Related: See the best things we ate in Southern California in 2024.

Tho One Thai Eatery’s Tom Kha Soup was the standout dish of 2025. (Photo by SCNG staff Emily St. Martin)
Tom Kha Soup – Tho One Thai Eatery, La Verne

This year, I’ve often returned to the question, what does comfort taste like? The answer varies with the weather, the day, my mood. But one constant, rain or shine, has been this Tom Kha soup. Tucked into the corner of an unassuming shopping center in La Verne is the best Thai food I’ve tasted in California. Tho One Thai Eatery, with Chef Pim at the helm, boasts fare made with one not-so-secret ingredient: love. While I’ve tried everything from the Pad Kee Mao to the Panang Curry (all fantastic), it’s the Tom Kha that goes beyond feeding me; this soup offers a warm embrace. Made with creamy coconut milk, mushrooms, white onion, green onion, lemongrass, galanga, kaffir, leaves, lime, chili oil paste and the patron’s choice of protein (I always go with chicken), this dish does wonders for the soul. I order mine with a side of rice, which I throw into the bowl to make the dish heartier. If you’ve never tried Tom Kha, know that it’s typically served with woody aromatics like lemongrass stalks and galangal slices that infuse the broth with a vibrant flavor, but aren’t meant to be eaten. Think of cloves and a cinnamon stick in a glass of hot cider, necessary and delicious, but not for munching on.

— Emily St. Martin, Digital Features Editor

The Raymond served at Amara Café & Restaurant, in Pasadena. (Photo by Charlie Vargas, Los Angeles Daily News/SCNG)
The Raymond – Amara Café & Restaurant, Pasadena

When I went on a hot chocolate run earlier this month in search of the most unique the region has to offer, I didn’t know what I would find. Out of the five that I tasted, the Raymond at Amara Café & Restaurant in Pasadena captured my heart and taste buds. On the outside, the cafe blends seamlessly into Old Town Pasadena’s cityscape, but much like the Venezuelan restaurant’s popular cachapa (a crisp pancake filled with queso fresco or queso de mano), it’s what’s inside that counts. The Raymond is among the many beverages and dishes that spotlight Venezuelan fare. It’s made with a signature Venezuelan hot chocolate blend concocted by Chef Amara Barroeta. The dark, thick caramel texture and s’mores-style marshmallow were a decadent delight from start to finish. It is ultra chocolatey, so if you’re not a certified chocolate lover, beware or better yet, let it win you over.

— Charlie Vargas, Features Reporter

Lobster Roll (Chilled w/ Mayo) from Broad Street Oyster Co. at the Grand Central Market in DTLA. (Carolyn Burt, SCNG)
Lobster Roll (Chilled w/ Mayo) – Broad Street Oyster Co., Downtown LA

Grand Central Market often tops any list of “Things to do when you visit Los Angeles,” and for good reason. The massive food hall offers a diverse range of fare, making it convenient if you’re going with a group and everyone’s in the mood for something different. It also highlights the city’s hustle and bustle as you wander through the different stalls, each decorated to reflect the restaurant’s unique style.

Broad Street Oyster Co. is one of those spots I’ve been wanting to try, and after catching a matinee performance at the Ahmanson Theatre nearby, I had the perfect opportunity. While the entire menu was very enticing, I went with the Lobster Roll. The stall offers both hot with butter or chilled with mayo—I went with the latter. If you’re feeling bougie, you can add caviar to your roll for an additional $15. I saved the cash and went sans caviar this time. Still, each bite of this roll was better than the last. The bun was buttered and toasted to perfection. The Lobster was tasty and fresh, and the mayo made it creamy without overpowering the flavor.

— Carolyn Burt, Audience Engagement Producer

Peruvian ceviche from Akashiro in Fullerton. (Photo by Brock Keeling, Orange County Register/SCNG)
Peruvian ceviche – Akashiro, Fullerton

It takes a certain casual-cool to hide Orange County’s most inventive sushi behind a banal set of doors in Fullerton, but Akashiro more than earns the conceit. Inside, the trio of Diego Kanashiro, Richard Galla and Manuel Tam mix their Peruvian, Japanese and Chinese backgrounds to create some of the most inventive Nikkei sushi around, not as a fusion gimmick but as precise cuisine. Amid a roster of highlights, including an uni tart nestled inside a beveled glass jar or the ultrafatty otoro, their Peruvian ceviche, a masterclass in tension, stands out as my favorite dish of 2025. It’s a total stunner. You get a substantial, weighty bowl filled with a delicate tangle of striped bass, onions and cilantro, all spiked with the citrusy heat of aji limo. Then comes the added texture: the crunch of fried sweet potato, Peruvian corn and cancha. Everything gets doused in a spicy leche de tigre that ties the medley together. If you’ve been sleeping on this place, stop hitting the snooze button on Fullerton’s best-kept secret.

— Brock Keeling, Restaurant Reporter

Muffulettas are on the menu at Happy Mediums in Calimesa. (Photo by Fielding Buck, The Press-Enterprise/SCNG)
Muffuletta – Happy Mediums, Calimesa

In March, I visited Happy Mediums, a small restaurant in Crown Village, in a small shopping center that’s something of a destination for foodies. It’s a few steps away from Village Bread, a bakery that attracts customers from miles around for its sourdough and rye loaves as well as a variety of delicious pastries. Happy Mediums, which began as a pop-up run out of an Echo Park home before it launched the brick and mortar shop in 2021, has a short menu of breakfast items, toasts, salads and sandwiches. I ordered the muffaletta, a sandwich that originated in New Orleans’ Central Grocery in the early 1900s, but Happy Mediums boasts the Chicago-style muffaletta, which uses a spicy pickled vegetable medley rather than New Orleans’ olive salad. Slathered with a mustard-mayo and stacked with mortadella, capocollo, salami, provolone, arugula and the secret ingredient—the house giardiniera—on a stunningly beautiful sesame focaccia roll, this was an easy choice for my 2025 standout. I also indulged in a slice of passion fruit pie, which was tart and very satisfying.

— Fielding Buck, Restaurant Reporter

Goat cheese and walnut salad from Aroma Coffee & Tea Co in Studio City. (Carolyn Burt, SCNG)
Goat cheese and walnut salad – Aroma Coffee & Tea Co, Studio City

When dining out, I’m especially interested in an establishment’s atmosphere, which is why Aroma in the quaint Tujunga Village district passes the vibe check. At first glance, Aroma appears to be a small-town bakery, but I was pleasantly surprised to find that what I thought was a coffee shop with outdoor seating is actually a home converted into a dining destination. Aroma is also a very “be present” space, and less work-from-home-friendly (no outlets or wifi). This gem of a cafe is an ideal spot to catch up with friends, do some writing or read the paper. But the food, let’s talk about the food. After finding a cozy spot near the fireplace, my salad arrived. Salads are easy enough to make at home, but when a stellar restaurant adds its own flair, it justifies the $17 price tag. The balsamic vinaigrette complemented the mixed baby greens, candied walnuts, tomatoes, and cucumbers. But the star of the show was the goat cheese. The herb-encrusted goat cheese rounds add a beautiful texture and flavor to the meal, and the trick is to ration them so you have a bit of it in each (perfectly composed) bite.

— Carolyn Burt, Audience Engagement Producer

The Vampire Killer Burger served at The Liberties in Downtown Los Angeles. (Photo by Charlie Vargas, Los Angeles Daily News/SCNG)
Vampire Killer Burger – The Liberties DTLA, Los Angeles

Bar food can be hit or miss, but when it hits, it hits. The Vampire Killer burger at The Liberties in Downtown Los Angeles (at the corner of Wilshire Blvd. and S. Bixel St.) exceeded the hype of its menu description, which was a pleasant surprise. The burger’s center is a 6-ounce lamb patty, a bit unusual for a bar but nonetheless adventurous in the best way. The sandwich is topped with Irish cheddar, grilled Serrano peppers for a spicy kick, grilled onions, mixed greens, and garlic chips, between two soft brioche buns with a light garlic aioli spread. The crispy fries were the perfect side to the burger and will pair with any of the beers on tap. I recommend Stone Brewery’s Buenaveza Salt & Lime Lager, but would be remiss not to give a nod to the craft cocktails and extensive whisky selection. The moody interior decor, variety in seating from cozy couches to high tops with barstools, and overall ambiance make this corner pub an elevated spot to catch a sports event or catch up with friends.

— Charlie Vargas, Features Reporter

Cedar Agave in Redlands serves sharables such as Muhammara Rojo....

Cedar Agave in Redlands serves sharables such as Muhammara Rojo. (Photo by Fielding Buck, The Press-Enterprise/SCNG)

Cedar Agave in Redlands serves sharables such as Taquitos de Jibneh, left, pita bread and Muhammara Rojo. (Photo by Fielding Buck, The Press-Enterprise/SCNG)

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Cedar Agave in Redlands serves sharables such as Muhammara Rojo. (Photo by Fielding Buck, The Press-Enterprise/SCNG)

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Muhammara Rojo – Cedar Agave, Redlands

My big splurge in May was a visit to Cedar Agave, a boutique Lebanese-Mexican fusion restaurant off of Orange Street Alley in Downtown Redlands. The swanky spot serves family-style dishes perfect for sharing and my three-course meal was a standout (I’m still thinking about it seven months later). I particularly enjoyed the Muhammara Rojo, a roasted red pepper dip with toasted walnuts, tahini, pomegranate molasses, achiote rojo, mixed with toasted flour tortilla. It’s light, tasty and vegan. Also topping the list were the Taquitos de Jibneh, deep-fried spring rolls with mozzarella and cream cheese, akkawi cheese, parsley and fried potato peels. For dessert I had the Oaxacan Chocolate Créme, made with Oaxacan chocolate, sablé, coconut cream, cinnamon, sea salt and chocolate shavings.

— Fielding Buck, Restaurant Reporter

Spring chicken a la moutarde at Ilya in San Clemente. (Photo by Brock Keeling, Orange County Register/SCNG)
Spring chicken à la moutarde – Ilya, San Clemente

I’ll admit it: To an absurd degree, I’m fixated on this chicken’s verdigris. The chicken (“spring chicken a la moutarde,” to be exact, a riff on the rustic French dish) at Ilya, “Top Chef” winner Charbel Hayek’s new San Clemente standout, arrives at the table in colorful fashion. It’s a verdant, family-style dish featuring a roasted bird prepared in the spatchcock method (cracked flat with the backbone removed), which allows for more even cooking, resulting in exceedingly tender meat from breast to thigh to wing. That green top comes from an herb-butter crust, giving it its emerald hue. And finally, complementing the bird is a pool of mustard-tinged au jus, presented on an oval platter. Just one of the inventive concoctions at this new destination spot in South County from the chef-owner behind Ladyhawk and Laya in Los Angeles.

— Brock Keeling, Restaurant Reporter

Eggplant Parm from Ggiata Delicatessen in Studio City, California. (Carolyn Burt, SCNG)
Eggplant Parm (Chilled w/ Mayo) – Ggiata Delicatessen, Studio City

Ggiata is a name that might ring a bell if you’ve spent recent downtime scrolling on TikTok. The sandwich shop has gained social media fame thanks to a few viral videos, which made me curious to stop by. Their Studio City location is charming with its retro design. While there is some seating inside, the shop is small, so be prepared for a grab-and-go meal. I chose the eggplant parm, which was one out of a handful of vegetarian options. Opening the to-go box, all I could say was “Wow, this smells so good.” And the first bite surpassed every expectation. For context: my parents raised me on eggplant parmesan. Despite being anti-chain restaurants, they’re big fans of Buca di Beppo’s. The flavors, combined with the texture, made it clear that this is where I’ll take my parents for a bite to eat the next time they’re in town (they’ll be happy to support a local business). The cheese, sauce and eggplant all felt perfectly portioned, not only to taste, but so you’re not left with parts of the sandwich awkwardly falling out with each bite. This bread is some of the best sandwich bread I’ve had in my life, and that’s coming from a Bay Area girl who makes Dutch crunch her whole personality when she hears you went to Ike’s. If I can convey one thing about this sandwich, let it be how good the bread was.

— Carolyn Burt, Audience Engagement Producer

Arroz Con Leche Cheesecake from Descanso in Los Angeles. (Charlie Vargas, SCNG)
Arroz Con Leche Cheesecake – Descanso, Los Angeles

With locations in Los Angeles and Costa Mesa, Descanso offers both standard dining and a la Plancha. Dining a la Plancha, or “on the griddle,” is similar to teppanyaki but focuses on street-style food you might find in Mexico City and simple, fresh ingredients. Led by Chef Sergio Lopez, Descanso focuses on Michoacán-inspired cuisine, and while I could wax poetic about the Alambre or Poblano Rajas, it was the cheesecake that lingered in the back of my mind all year. The dessert, made with cinnamon, strawberries, and caramel cajeta sauce, is a twist on the classic Mexican rice pudding (arroz con leche) and tastes just like the traditional dish. The difference lies in the texture, where the cheesecake’s creaminess dominates while still maintaining that milky rice foundation in the overall taste. My favorite part was the crust, made with Maria cookies. The combination of the flavors results in a heavenly cheesecake.

— Charlie Vargas, Features Reporter

NOLA BBQ Gulf Shrimp & Grits from Jazz Kitchen Coastal Grill & Patio at Downtown Disney in Anaheim. (Carolyn Burt, SCNG)
NOLA BBQ Gulf Shrimp & Grits – Jazz Kitchen Coastal Grill & Patio, Anaheim

I enjoyed this dish at the beginning of February, and now, 10 months later, I’m still thinking about it. That’s how you know it’s special. The Jazz Kitchen’s take on the Southern comfort-food classic is definitely worth a visit to Downtown Disney (and if you’re visiting Disneyland or California Adventure that day, it’s also worth leaving the parks for). The New Orleans “BBQ Sauce,” is what makes this dish shine. It’s packed with the intense flavor of ample roasted garlic, lemon, Worcestershire, Creole seasonings, andouille sausage & Parmesan grits, and combined, it’s like a firework going off in your taste buds. The restaurant’s atmosphere is also a fun escape from the nearby theme parks, with musicians coming in to play patrons a tune while they slurp down their Gumbo Ya-Ya and, if they ordered well, their Nola BBQ Gulf Shrimp and Grits.

— Carolyn Burt, Audience Engagement Producer

A chicken pesto sandwich served at the Secretary Club/Killer Queens Social House in Riverside. (Photo by Charlie Vargas, The Press-Enterprise/SCNG)
Chicken Pesto Panini – The Secretary Club, Riverside

One of my favorite ways to celebrate the cooler, darker half of the year is checking out seasonal speakeasies around Southern California. One of my favorites is the Secretary Club in downtown Riverside, housed at Killer Queens Social House, not just for its drinks but also for its food. I stopped by in October, and the Secretary Club goes all out with Halloween decorations: skulls, tombstones, and other Halloween figurines lurking in every corner. The ambiance says spooky, but also chill, and their DJ even welcomes you to bring your own record to vibe to while you eat and drink. I checked the club’s Instagram, and they’re just as festive around Christmas: twinkling garland, Christmas trees and even Santa spinning records.

When I visited the speakeasy a few months ago, it was late in the evening and I knew I should get some grub on before hitting the bar. For the main course, I ordered the chicken pesto panini. Full disclosure, I am not typically the biggest fan of pesto, but I have been trying to expand my palate and didn’t want to settle for another red meat option. A panini is only as good as its bread, and this one did not disappoint. The toasted pieces of sourdough paired deliciously with the mozzarella, chicken and tomato. I also threw in the side of pickled onions and lettuce to add a little bit more veggies. I know —look at me, the epitome of health. As for the pesto, not bad. Actually quite good. Who am I kidding? This was one of my favorite dishes of the year, pesto and all.

— Charlie Vargas, Features Reporter

The Quarter Creole Cuisine serves New Orleans fare and a Nawlins vibe that’ll have you second-guessing whether you’re in Claremont. (Staff photo by Emily St. Martin, SCNG)
Crawfish Biscuit – The Quarter Creole Cuisine, Claremont

My husband is from New Orleans. You might assume this means he loves going out for Creole food in Los Angeles—au contraire. One of two responses typically follows whenever Creole food is mentioned. Exhibit A: He gets the ick at the thought of those beignets famously served at Café du Monde—the powdered sugar creates a sticky, messy coating over, apparently, everything. Exhibit B: No California version of the fried oyster Po’ boy could compare to the ones back home, so why bother? I’ve been eager to celebrate his Nawlins roots, but this dilemma has surfaced time and again. That is, until we happened upon The Quarter.

Chef Norm Théard (of Baldwin Hills’ “the Creole Chef” and Laguna Beach’s “Roux”) helms Claremont’s Creole gem alongside his siblings, and together they’ve created an elevated space where folks can “laissez les bons temps rouler.” Although I’ve dined at The Quarter many times since it opened in 2018, and licked the plate of every dish I’ve ordered, there was a little something extra about this crawfish biscuit. The green onion and roasted garlic biscuit is served smothered in crawfish and smoked tasso ham cream sauce. The presentation delivers drama, decadence, soul. If you plan to stop by The Quarter to try it for yourself, I highly recommend a Tuesday night date. The jazz is swingin’ and the vibes are hot.

— Emily St. Martin, Digital Features Editor

See more of our monthly round-ups of the best things we ate in Southern California

The best things we ate at Southern California restaurants in November

The best things we ate at Southern California restaurants in October

The best things we ate at Southern California restaurants in September

The best things we ate at Southern California restaurants in August

The best things we ate at Southern California restaurants in July

The best things we ate at Southern California restaurants in June

The best things we ate at Southern California restaurants in May

The best things we ate at Southern California restaurants in April

The best things we ate at Southern California restaurants in March

The best things we ate at Southern California restaurants in February