{"id":245598,"date":"2026-03-31T20:41:15","date_gmt":"2026-03-31T20:41:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/245598\/"},"modified":"2026-03-31T20:41:15","modified_gmt":"2026-03-31T20:41:15","slug":"the-best-things-we-ate-at-southern-california-restaurants-in-march-press-telegram","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/245598\/","title":{"rendered":"The best things we ate at Southern California restaurants in March \u2013 Press Telegram"},"content":{"rendered":"

The sun is shining a little bit longer these days as we head into spring. And with the extra daylight and warm weather, it feels like the perfect excuse for some local dining. Whether you\u2019re looking for a new bite to try, a place to meet up with friends for a post-work life update and gossip sesh or in need of a date night recommendation, this month\u2019s guide 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

\"SpinachSpinach and Artichoke Grilled Cheese from Pym\u2019s Test Kitchen at Disney California Adventure in Anaheim. (Carolyn Burt, SCNG)
\nSpinach and Artichoke Grilled Cheese \u2014 Pym\u2019s Test Kitchen at Disney California Adventure, Anaheim<\/p>\n

Introduced as part of the 2026 Food & Wine Festival<\/a> offerings, this is the newest panini option at Pym\u2019s Test Kitchen at Disney California Adventure, which I\u2019m kicking myself for not creating for myself at home in my kitchen sooner. It is what the name says, spinach and artichoke dip, but in grilled cheese form and it is oh so good. It\u2019s gooey, flavorful and leaves you daydreaming about the next time you\u2019ll be able to try it. One of the added bonuses of this grilled cheese is the layer of crispy, shredded cheese on top of the outer toast layer.<\/p>\n

While the marketplace booth offerings are often where the fun experimental food items get their moment to shine, you will not want to skip out on this seasonal addition to the menu the next time you\u2019re at the Anaheim theme park.<\/p>\n

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

\"ShinoharaShinohara using binchotan charcoal to flavor the nigiri. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nOmakase \u2014 Highball and Naisho Omakase, Costa Mesa<\/p>\n

March saw the arrival of Highball and Naisho Omakase<\/a>, where chef-cofounder Shimpei Shinohara is putting his lifelong training (honed since age 13 at his family\u2019s Fullerton restaurant) to spectacular use. At Naisho<\/a>, the 16-course omakase delivered technical marvels like toro tartare with dashi-marinated ikura and a cold-smoked snapper Shinohara calls \u201cocean bacon.\u201d Up front, Highball<\/a> commands equal attention with its zero-proof Ms. Wednesday, an anima-themed wonder of Japanese citrus and togarashi. Between the smoky char of the bluefin and the bright, spicy snap of the mocktails (ethanol-packed cocktails also available, of course), the dual concept proved to be a boon for the Costa Mesa dining scene. Also of note to lovebirds: this is one damn romantic space.<\/p>\n

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

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A burrata and tomato salad from Pinwheel Pasta, located in Rancho Cucamonga, CA, is seen on March 08, 2026. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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A chicken parmesan plate from Pinwheel Pasta, located in Rancho Cucamonga, CA, is seen on March 08, 2026. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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A burrata and tomato salad from Pinwheel Pasta, located in Rancho Cucamonga, CA, is seen on March 08, 2026. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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\nChicken Parmesan Plate & Burrata Tomato salad \u2014 Pinwheel Pasta, Rancho Cucamonga<\/p>\n

This quick-service pasta place has quickly become a favorite of mine. They serve up Italian food with authentic-style taste fairly quickly and serve everything with their delicious housemade focaccia bread. On my last visit, I was not disappointed with the massive chicken parmesan and a burrata salad. A perfect compliment to each other if I may say so. Oh, did I mention they serve everything with hot, freshly maid focaccia? I absolutely love their pastas and do like that the menu seems to change up here and there with new items. Eating in or dining out, Pinwheel Pasta is a solid choice.<\/p>\n

\u2014 Mercedes Cannon-Tran, Local Reporter<\/p>\n

\"TheThe Birria Eggroll served at the Kroft in Rancho Cucamonga. (Charlie Vargas, Orange County Register\/SCNG)
\nBirria Eggroll \u2014 The Kroft, Rancho Cucamonga<\/p>\n

In addition to experimenting with different comfort food items such as poutine, The Kroft also melds dishes from different regions of the world and produces its own spin on them, such as the Birria Eggroll<\/a>, inspired by Asian and Mexican flavors. The two-piece egg rolls are served with a side of consomm\u00e9, perfect for dipping and softening the crunchy egg roll skin, and for introducing even softer beef inside that isn\u2019t as tough as some of your more traditional beef birria. The outer egg roll wrapper is also light enough that it doesn\u2019t interfere too much with the beef flavor, like a corn tortilla, which serves as the subtle vessel for the birria in tacos.<\/p>\n

\u2014 Charlie Vargas, Features Reporter<\/p>\n

\"Darkroom'sDarkroom\u2019s two-sheet lasagne. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nTwo-sheet lasagne \u2014 Darkroom, Santa Ana<\/p>\n

Zach Scherer and Drew Adams\u2019 Darkroom<\/a> continues to astound. During a recent birthday dinner where our table went full-tilt \u2014 ordering zucchini bread draped with ribbons of jam\u00f3n serrano, hand-held little gem caesar salad and pork belly with green curry \u2014 the standout among a stellar lineup<\/a> was the emerald-hued two-sheet lasagne. Featuring leeks, broccolini and a creamy ricotta bechamel layered between sheets of heirloom bloomsdale spinach pasta, the dish proved to be a textural thrill. Various roe speckled atop provided pops of umami and a wisp of brininess to cut the richness, but it was the lasagne\u2019s ever-so-slightly browned, crisped edges that I was still thinking about the next morning.<\/p>\n

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

\"BlizzardBlizzard pasta from Pasta Viva in Irvine. (Carolyn Burt, SCNG)
\nBlizzard pasta \u2014 Pasta Viva, Irvine<\/p>\n

If you\u2019ve ever wanted fresh cheese wheel pasta but convenient, affordable and ready to go, this is the way to do it. Pasta Viva feels like a little known secret in Irvine. It\u2019s right next to John Wayne Airport which makes it a good option if you\u2019re picking up someone who\u2019s just flown in and is in need of a quick bite after their trip.I went with the Blizzard, which is Alfredo sauce, roasted garlic and Parmesan cheese. It\u2019s also one of the few vegetarian options on the menu. The Alfredo sauce had a slight lemon hint to it which made it a refreshing meal for spring. I also opted to add two slices of inhouse baked focaccia bread to it, which was definitely the right choice.The restaurant itself feels like something that would be popular at a food hall like Grand Central Market in downtown LA. The staff were also incredibly friendly, greeting everyone who came in. In addition to the pastas, the place also serves harvest bowls, salads, desserts and sandwiches, with the Caprese sandwich being the next item on my list to try.<\/p>\n

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

\"TheThe Wagyu Smash Burger and garlic truffle fries served at The Kroft in Rancho Cucamonga. (Photo by Charlie Vargas, The Orange County Register\/SCNG)
\nWagyu Smash Burger \u2014 The Kroft, Rancho Cucamonga<\/p>\n

When I heard that the Kroft<\/a> had an additional location from its original restaurant in Anaheim, I was curious to explore the protein-first eatery that boasts of its elevated comfort food. Anytime I get to try a burger from any establishment, I try their original one before getting adventurous. I ordered the Wagyu Smash Burger, served with two wagyu beef patties, two slices of American cheese, grilled onions, pickles and secret sauce, all packed between a brioche bun. I added some lettuce and tomatoes, too, for a little more veggies and to kid myself into believing it would counteract the double patty and garlic truffle fries. Both paired excellently, and the patties, which seemed like a lot in theory, were thin enough to melt together between the slices of cheese for a decadent sandwich.<\/p>\n

\u2014 Charlie Vargas, Features Reporter<\/p>\n

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Tropical ceviche and vegan kiwi ceviche from El Patron Shinola, located in Upland, CA, are seen on March 14, 2026. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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A margarita flight featuring watermelon, strawberry, mango, and lime margaritas. from El Patron Shinola, located in Upland, CA, are seen on March 14, 2026. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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Tropical ceviche and vegan kiwi ceviche from El Patron Shinola, located in Upland, CA, are seen on March 14, 2026. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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\nTropical ceviche, vegan kiwi ceviche and a margarita flight \u2014 El Patron Shinola, Upland<\/p>\n

Located on the border of Upland and Montclair is the gem that is El Patron Shinola. I stopped in for lunch with a friend and was not disappointed. This visit, I was in a ceviche mood, and I ordered the Tropical ceviche with shrimp, mango, cucumber, pineapple in a tropical hibiscus sauce, and a first for me, vegan ceviche. The vegan ceviche featured kiwi and cucumber in a refreshing citrus-green sauce. I was pleasantly surprised that both were equally delicious. I also opted for a margarita flight because who wants to choose when you can have them all? Their vegan menu is plentiful. Overall, my first visit was great, and I will be back to try more food, even off the vegan menu, and more cocktails. Fair warning, the music can get a bit loud if they have a DJ there for karaoke on Saturday.<\/p>\n

\u2014 Mercedes Cannon-Tran, Local Reporter<\/p>\n

\"OrangeOrange Cake and Marmalade was a March special at the Three Stags in Redlands. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nOrange Cake and Marmalade \u2014 Three Stags Irish Pub and Restaurant, Redlands<\/p>\n

The Three Stags is a busy place around St. Patrick\u2019s Day with its bangers & mash, fish & chips and Irish stout stew. But it also does elevated and tempting desserts. The March special was an olive oil cake made with locally picked Cara Cara navel oranges and blood oranges. It was served with house marmalade and vanilla cr\u00e8me anglaise. A terrific way to end a meal.<\/p>\n

\u2014 Fielding Buck, Restaurant Reporter<\/p>\n

\"BrassicaBrassica and grains at Campesino Cafe at The Ecology Center. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nBrassica and grains \u2014 Campesino Cafe, San Juan Capistrano<\/p>\n

There\u2019s never a bad time to head to The Ecology Center<\/a>, South County\u2019s 28-acre regenerative farm, and its dedicated restaurant, Campesino Cafe<\/a>. But spring is the ideal moment to get your hands on some choice grub made with budding produce a stone\u2019s throw away. During a recent pitstop for the center\u2019s house-canned strawberry jam (psst, it\u2019s peak season, and it\u2019s preserved right on the premises), I hit Campesino for a late lunch and opted for the brassica and grains. What a wonder: a deeply flavorful dish of buckwheat, quinoa, broccolini and cauliflower brightened with orange, agave vinaigrette and fresh herbs. If any single dish serves as proof of California\u2019s agri excellence, this is it.<\/p>\n

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

\"TheThe Bulgogi Short Rib Steak Sandwich served at Nguyen\u2019s Kitchen in Santa Ana. (Photo by Charlie Vargas, Orange County Register\/SCNG)
\nBulgogi Short Rib Steak Sandwich \u2014 Nguyen Kitchen, Santa Ana<\/p>\n

A sandwich is only as good as its bread, and the Bulgogi Short Rib Steak Sandwich did not disappoint on the bread front. The sandwich was packed with tender bulgogi with a bit of a fiery kick, and the softly toasted, buttered baguette was airy in every bite. The veggies on top featured a fresh cucumber, pickled carrots, daikon and cilantro. I enjoyed this sandwich mainly because of the bread\u2019s light toastiness. Lately, when I order banh mi, the bread can be too toasted, which I do enjoy, but if it\u2019s scraping the top of my mouth, we\u2019ve gone too far. More soft sandwiches, please!<\/p>\n

\u2014 Charlie Vargas, Features Reporter<\/p>\n

\"Mushroom<\/p>\n

Mushroom bibimbap, mixed rice\/vegetables plate with shitake mushrooms, enoki, egg on top, gochujang sauce. Located at Danbi, Koreatown, Los Angeles. (Photo by Allyson Vergara\/SCNG)\n<\/p>\n

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The Zabuton, charcoal-cooked wagyu steak, cooked medium rare, served with chives and onions. Located at Danbi, Koreatown, Los Angeles. (Photo by Allyson Vergara\/SCNG)\n<\/p>\n

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Mushroom bibimbap, mixed rice\/vegetables plate with shitake mushrooms, enoki, egg on top, gochujang sauce. Located at Danbi, Koreatown, Los Angeles. (Photo by Allyson Vergara\/SCNG)\n<\/p>\n

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\nMushroom bibimbap and zabuton wagyu steak \u2014 Danbi, Koreatown<\/p>\n

To celebrate our four-year wedding anniversary in March (and surviving working parenthood for over a year!), my husband Ian and I drove up from the Inland Empire to one of our favorite SoCal foodie spots to hang out in: Koreatown. We had a reservation for Danbi<\/a>, a Michelin-guide recommended Korean restaurant, tucked away on the side of K-town\u2019s lively Chapman Plaza.<\/p>\n

It was an amazing fusion meal, and we had to splurge and split everything. Among the stand-outs was a mushroom bibimbap, which is a traditional Korean mixed rice\/veggies plate with shiitake and enoki mushrooms, topped with an egg. We also tried the charcoal-cooked wagyu steak, which was cooked to perfection, which, for us, is medium rare. Paired with toasted injeolmi (Korean rice cake), soju cocktails and yummy honey butter chips, going to Danbi was the right choice for an overall flavorful and incredible meal to celebrate a special milestone.<\/p>\n

\u2014 Allyson Vergara, Local Reporter<\/p>\n

\"Mestiza'sMestiza\u2019s pork dinuguan taco, from chefs Amanda Perez and Jon Fuentebella. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nPork dinuguan taco \u2014 Mestiza, Orange County<\/p>\n

On a Saturday afternoon, perched high on the hills of Mission Viejo, I was invited to a private home for a preview of Mestiza<\/a>, the upcoming Filipino-Mexican pop-up by husband-and-wife chefs Amanda Perez and Jon Fuentebella. The 10-course dinner highlighted their combined backgrounds (Perez, as a private chef, and Fuentebella at Mayfield). The meals served as a preview of what\u2019s to come, with dishes like hamachi, charred broccolini with fava beans and pistachio mole, and a costillas de borrego with red adobo alongside a delicate yellow corn tamale. But it was the pork dinuguan taco \u2014 their take on the Filipino stew, with blood sausage chicharron and spring peas on a spirulina-infused tortilla \u2014 that lingered. A striking, memorable dish from a duo set to make major noise on the culinary scene. Follow them at @mestiza.ca.<\/p>\n

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

\"RamenRamen Mac & Cheese from Peppers Cali-ente at Disney California Adventure in Anaheim. (Carolyn Burt, SCNG)
\nRamen Mac & Cheese \u2014 Peppers Cali-ente at Disney California Adventure, Anaheim<\/p>\n

Now, if you\u2019ve been to Disney California Adventure during the Food & Wine Festival<\/a> before, you know the marketplaces are a fun way to be able to try different foods throughout the day. The ramen mac & cheese was something I immediately had my eye on, mainly because Disneyland doesn\u2019t miss when it comes to their seasonal mac & cheeses for their various food festivals. In addition to the ramen flavor mixed into the cheese sauce, the dish is topped with furikake crumble, fish cakes and green onions. It also comes with a side of chili crunch to mix in at your heart\u2019s content, which I\u2019d highly recommend doing.<\/p>\n

This dish also qualifies for the sip & savor pass, which has 4 and 8 meal pass options to save a few dollars if you\u2019re planning to try a few things either during that day or throughout the festival. Added bonus: the Mickey-shaped plate to help you carry your food and beverages that comes with the pass has returned for a second year. This year\u2019s design is lime green and features Chef Goofy on it.<\/p>\n

\u2014 Carolyn Burt, Audience Engagement Producer<\/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 February<\/a><\/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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