{"id":195012,"date":"2026-02-26T16:31:12","date_gmt":"2026-02-26T16:31:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/195012\/"},"modified":"2026-02-26T16:31:12","modified_gmt":"2026-02-26T16:31:12","slug":"the-best-things-we-ate-at-southern-california-restaurants-in-february-daily-news","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/195012\/","title":{"rendered":"The best things we ate at Southern California restaurants in February \u2013 Daily News"},"content":{"rendered":"

February is a good excuse to spend quality time with the people you care about. Whether it\u2019s dining out with your date for Valentine\u2019s Day, meeting up with the women in your life for the unofficial \u201cParks and Rec\u201d holiday<\/a>, Galentine\u2019s Day, or just because you want to show someone you care about them.<\/p>\n

But there\u2019s also nothing wrong with treating yourself to a solo date, whether it\u2019s a spot you\u2019ve been aching to try that\u2019s known for having a major line that you don\u2019t think anyone else is willing to wait in, or going to a nearby cafe to read a book, this month\u2019s restaurant and food recommendations has it all.<\/p>\n

Here\u2019s a look at nearby eateries to try around Los Angeles, Orange County and the Inland Empire, according to our reporters.<\/p>\n

Related: See the best things we ate in Southern California in 2025<\/a>.<\/p>\n

\"BreeSky'sBreeSky\u2019s Quesadillas in Santa Ana. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nQuesadilla fritas \u2014 BreeSky\u2019s Quesadillas, Santa Ana<\/p>\n

The weekend crowds at BreeSky\u2019s<\/a> pop-ups in Santa Ana and Los Angeles are a predictable side effect of doing things the long way. These aren\u2019t the thin, griddled flour tortillas found at most taquerias or a standard late-night stand. Instead, these are deep-fried, masa-based creations that prioritize a standout contrast between crunch and melty cheese.<\/p>\n

By using fresh masa as the foundation, Bree\u2019s quesadillas fritas<\/a> emerge from the oil with a bubbled, golden exterior that shatters into a soft, slightly chewy center. The crunchy encasing pairs perfectly with the melty cheese and various fillings inside, including cheese, tinga, potato and chorizo, and raja (strips of peppers and onions).<\/p>\n

Word to the wise: Arrive sooner rather than later as lines form fast. Bree pops up on Sundays in Santa Ana (most recently in the same lot as Halladay Market at 601 East Central Ave.). Keep your eyes on her Instagram (@breeskys.quesadillas) or TikTok (@ohitsjust.bree) to see where you can find her next.<\/p>\n

\u2014 Brock Keeling, restaurant reporter<\/p>\n

\"CachapaCachapa Llanera served at Amara Caf\u00e9 & Restaurant in Pasadena. (Photo by Charlie Vargas, Orange County Register\/SCNG)
\nCachapa Llanera \u2014 Amara Caf\u00e9 & Restaurant, Pasadena<\/p>\n

Old Pasadena has plenty of little trinket and coffee shops that give the area its character, and Amara Caf\u00e9 & Restaurant is one of many that bring the flavor to the city. Amara serves Venezuelan food, coffee and some of the richest hot chocolates in Southern California<\/a>. If you\u2019re in town this upcoming spring, it\u2019s worth slowing down and taking a seat inside the cafe or in the front shaded patio to enjoy the Cachapa Llanera.<\/p>\n

As someone who regularly despairs over the choice between a sweet or savory breakfast meal, this was a godsend. The dish is an open-face yellow corn Venezuelan-style savory pancake that I topped with beef as my protein choice, which was effortlessly paired with queso fresco, black beans, and sweet plantains for a sweet-and-savory combo. Make sure to add the nata criolla and avocado sauce on the side for an extra kick.<\/p>\n

\u2014 Charlie Vargas, features reporter<\/p>\n

\"MaineMaine Lobster Tail and Lobster Pasta au Gratin as a part of the Lobsterfest Lobster Lover\u2019s Dream duo at Red Lobster (Carolyn Burt, SCNG)
\nLobsterfest Duo: Maine Lobster Tail and Lobster Pasta au Gratin \u2014 Red Lobster, Ontario<\/p>\n

Sometimes in life, you just need to meet up with your friends at a nearby chain restaurant to dish while you enjoy a good dish. And on a warm Friday afternoon, that\u2019s exactly what my girlfriends and I did at Red Lobster. We\u2019ve been known to fancy a Chili\u2019s triple dipper, split after work Bloomin\u2019 Onion from Outback Steakhouse or go all in with the never-ending salad and breadsticks at Olive Garden, but today Lobsterfest was calling our name.<\/p>\n

Without even planning it, we all got the same thing; a Maine Lobster Tail and Lobster Pasta au Gratin as part of the Lobster Lover\u2019s Dream combo. We also had to research what the difference was between a Maine Lobster Tail and a Rock Lobster Tail. The main thing we learned is that the Maine one is sweeter, so different sauces pair better with it.The Lobster Pasta au Gratin was more or less a sophisticated mac & cheese, but each bite was as decadent as the last.<\/p>\n

Another bonus? The drinks we got came with a take home margarita shaker that says \u201cLive Laugh Lobster,\u201d and as someone who now owns both a Santa koala straw clip and a koala rubber ducky from Outback Steakhouse, it\u2019s safe to say we\u2019re also a sucker for a good freebie.<\/p>\n

\u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n

\"TheThe Ocean Zest roll at Muse Sushi House in Laguna Niguel. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nOcean Zest roll \u2014 Muse Sushi House, Laguna Niguel<\/p>\n

A failed hunt for charcoal Boston Birkenstocks at Nordstrom Rack took a turn for the better at Muse Sushi House<\/a> next door. If pivoting from discount footwear to raw fish feels a bit jarring for your delicate culinary composition, the menu here quickly justifies the detour, with high praise going to the Ocean Zest roll.<\/p>\n

A bright, sharp combination of tuna, salmon and yellowtail topped with sliced lemon, jalape\u00f1o and cilantro, the roll manages to be maximalist without losing the quality of the fish. Savory, slightly briny and, above all, fun. In a dining landscape now obsessed with the solemnity of high-end omakase, there\u2019s a lot to be said for the whimsical, unpretentious energy of a neighborhood sushi spot with roll names like \u201cBTS \u2014 Better Than Sex\u201d or \u201cDick n\u2019 Diane Favorite.\u201d<\/p>\n

Also of note, the service here is a highlight and sitting at the counter provides the best vantage point for watching chefs at work.<\/p>\n

\u2014 Brock Keeling, Restaurant Reporter<\/p>\n

\"TwoTwo Trees Bakery supplies Hooray Cafe in Redlands with pastries such as this Mixed Berry Sourdough Cinnamon Roll. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nMixed Berry Sourdough Cinnamon Roll \u2014 Hooray Cafe, Redlands<\/p>\n

Two Trees Bakery<\/a> is a cottage bakery in Yucaipa that supplies pastries to coffee shops in Redlands, including Hooray Cafe<\/a> at 1600 E Citrus Ave. No. F, Redlands. It also does a pop-up there most Sundays, serving pancakes, bacon and breakfast sandwiches.<\/p>\n

I flipped for Two Trees\u2019 sourdough cinnamon rolls the first time I tried them. Head baker Tifny Nehring said the dough is made with her own five-year-old sourdough starter and goes through a 24-48 hour fermentation process, leading to a tangy, complex flavor that\u2019s a little less sweet than most cinnamon rolls.<\/p>\n

You can get them with vanilla topping or berry jam whipped topping, which is sensational. If you\u2019re all about frosting, this may be a good choice for you.<\/p>\n

\u2014 Fielding Buck, restaurant reporter<\/p>\n

\"BeholdBehold the braised beef noodle soup at QUA. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nBraised beef noodle soup \u2014 QUA, Fountain Valley<\/p>\n

Viet Nguyen<\/a> is having a year, recently scoring a James Beard Award semifinalist<\/a> nod for his work at Nep Cafe and his other Kei Concepts eateries. But at QUA<\/a>, his more personal Fountain Valley magnum opus, the draw remains an ever-evolving menu that feels both experimental and grounded.<\/p>\n

While some of the menu rotates, the Sichuan-style braised beef noodle soup is a delightful anchor. It\u2019s a textural treat loaded with beef shank, tendon and honeycomb tripe in a broth that\u2019s rich minus the heaviness. The addition of mustard greens and a few slips of chili oil provide a sharpness to the beefy bonanza. And in a region where a rainy day is a rare novelty, this specific soup hit the proverbial spot during this month\u2019s needed downpour.<\/p>\n

\u2014 Brock Keeling, Restaurant Reporter<\/p>\n

\"Caesar<\/p>\n

Caesar salad, garlic & herb fries and lavender Italian soda from Aroma Coffee & Tea Co in Studio City. (Carolyn Burt, SCNG)\n<\/p>\n

\"Garlic<\/p>\n

Garlic & herb fries from Aroma Coffee & Tea Co in Studio City. (Carolyn Burt, SCNG)\n<\/p>\n

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Caesar salad, garlic & herb fries and lavender Italian soda from Aroma Coffee & Tea Co in Studio City. (Carolyn Burt, SCNG)\n<\/p>\n

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\nCaesar salad, garlic & herb fries and lavender Italian soda \u2014 Aroma Coffee & Tea Co in Studio City<\/p>\n

Having previously visited Aroma Coffee & Tea Co<\/a> last year, I knew it would be the perfect spot for cozy vibes and good food for the first sunny afternoon after a few days of back to back rain. This time, what called to me was \u201cgirl dinner,\u201d aka a Caesar salad, french fries and a Diet Coke, but I swapped the regular fries for garlic and herb and the Diet Coke for a lavender Italian soda.<\/p>\n

What ended up being the unexpected highlight of the meal was the Foccacia bread that came with the salad. It had a perfectly toasted bottom and a fluffy top layered with pesto and Parmesan cheese. It truly didn\u2019t have any business being as good as it was. Transparently, the dressing on the salad isn\u2019t the best Caesar dressing I\u2019ve had, but the bites with Parmesan cheese were delightful.<\/p>\n

The garlic and herb fries were a perfect golden hue along the edge with a light, fluffy center that made for both a crispy and soft potato-y bite. The garlic smelled amazing; it felt like I was back in the Bay Area watching a Giants game at Oracle Park with my Gilroy Garlic Fries in hand (the highest compliment garlic fries can receive).<\/p>\n

As for the lavender Italian soda, I\u2019ve loved a little hint of lavender in my beverages ever since I had a lavender lemonade in Santa Fe that changed my life. From then on out I have always had Monin Lavender Syrup on hand at home for when I want to add a little more pizzazz to my drinks. I had never thought to try a lavender Italian soda, and this hit the spot and will become a staple in my household from here on out. Each sip was refreshing and it went perfectly with the sunshine falling on my face.<\/p>\n

\u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n

\"TheThe meatball hero at Homeslice in Dana Point. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nMeatball hero \u2014 Homeslice, Dana Point<\/p>\n

During a Herculean investigation into Orange County\u2019s best meatball heroes, I\u2019ve encountered plenty of disappointments and a few legit standouts. The version at Homeslice in Dana Point<\/a> falls firmly into the latter category.<\/p>\n

While more modestly sized than some of its rivals, this sub features tender meatballs (fennel sausage also available), a bright arrabbiata sauce, requisite mozzarella and basil. Above all, the success of the meatball sub category hinges on the bread: a delicate loaf that balances a thin, crispy exterior with a plush crumb.<\/p>\n

Mercifully, this hero\u2019s bread lacks the chewiness or density that, all too often, leads to textural and structural failures, resulting in chonic backend spillage. Ew. Those who still insist on using ciabatta clearly haven\u2019t learned the hard way; Homeslice has. A knockout.<\/p>\n

\u2014 Brock Keeling, restaurant reporter<\/p>\n

See more of our round-ups of the best things we ate in Southern California<\/p>\n

The best things we ate at Southern California restaurants in January<\/a><\/p>\n

The best things we ate at Southern California restaurants in 2025<\/a><\/p>\n

The best things we ate at Southern California restaurants in 2024<\/a><\/p>\n

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