{"id":295308,"date":"2026-05-01T18:34:19","date_gmt":"2026-05-01T18:34:19","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/295308\/"},"modified":"2026-05-01T18:34:19","modified_gmt":"2026-05-01T18:34:19","slug":"the-best-things-we-ate-at-southern-california-restaurants-in-april-san-bernardino-sun","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/295308\/","title":{"rendered":"The best things we ate at Southern California restaurants in April \u2013 San Bernardino Sun"},"content":{"rendered":"

April might as well be known as festival season in Southern California. Every weekend seems to be packed with music festivals, art festivals, book festivals and even pizza festivals<\/a>. Because of that our team was truly out and about throughout the region this month, the result of which was getting to try a variety of food options we might not usually check out. For instance, at the Coachella Valley Music and Arts Festival<\/a> this year, a variety of Southern California eateries set up shop at the Empire Polo Club to offer some of their most popular items to festival goers.<\/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

\"SmokeSmoke Queen Barbecue\u2019s panang curry with smoked brisket. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nPanang curry \u2014 Smoke Queen Barbecue, Garden Grove<\/p>\n

Blending Chinese and Malaysian flavors with Central Texas-style smoked meats, pitmaster-owner Winnie Yee has turned Smoke Queen<\/a> into one of Southern California\u2019s most compelling barbecue stops<\/a>. While the char siu and pork belly draw plenty of attention \u2014 as well as regular lines out the door \u2014 her panang curry merits equal regard. A sweet-savory curry made with coconut cream paired with coconut-infused rice lays the groundwork for tender chunks of smoked brisket (available with smoked pulled pork or a combination of brisket, pulled pork, pork belly and sausage). The result threads smoke, spice and a little sweetness together in one of my favorite dishes in all of Orange County.<\/p>\n

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

\"IslandIsland Bowl from Backyard Bowls at the Coachella Valley Music and Arts Festival in Indio, California. (Carolyn Burt, SCNG)
\nIsland Bowl \u2014 Backyard Bowls, West Hollywood\/Santa Monica<\/p>\n

It\u2019s both a gift and a curse that the first acai bowl I ever had was the Island Bowl from Backyard. A gift, because it\u2019s so good. A curse, because no acai bowl will ever top it; trust me, I\u2019ve tried.So you better believe it was a top priority for me to get this delicious treat while at the Coachella Valley Music and Arts Festival.The Island Bowl starts with the smoothie-like base of the meal. It\u2019s a thick consistency, which makes it take longer to melt, and is without any ice chunks you might get from a competitor. The fruit slices on top are also fresh and delicious. It\u2019s worth noting that usually this bowl comes with bananas on top, but I choose to forgo them. The addition of the granola, coconut shavings and honey drizzle is what truly takes this to the next level. Trust me, with warm weather just around the corner, this is going to be the meal you\u2019ll be craving all summer.<\/p>\n

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

\"Maciel'sMaciel\u2019s Plant-Based Butcher & Deli\u2019s The Smokey sandwich served at the Coachella Valley Music and Arts Festival in Indio. (Photo by Charlie Vargas, The Press-Enterprise\/SCNG)
\nThe Smokey \u2014 Maciel\u2019s Plant-Based Butcher & Deli, Highland Park<\/p>\n

We\u2019re only about four months into the year, but this is already at the top of my list for the best food I\u2019ve eaten this year. I tend to prefer my food to have some form of meat, but sometimes I get tired of it and want an alternative. Maciel\u2019s Plant-Based Butcher & Deli<\/a> was at Coachella<\/a> this year, offering 100% vegan sandwiches. My initial assumption was that it\u2019d likely be a bunch of veggies on some artisan bread, but I was happily mistaken. I ordered The Smokey, made with mesquite turkey, bacon, melted gouda, avocado, onion-jalape\u00f1o jam and spicy aioli. The sourdough bread was toasted enough to house all of the ingredients without getting soggy, but also without being so rough on the roof of your mouth. It was a perfect blend of sweet and spicy with some fresh-tasting ingredients. Move over, traditional deli sandwiches. There\u2019s a new deli sandwich in town, and she\u2019s vegan and packing way more flavor.<\/p>\n

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

\"ThisThis lunch special at Zen Curry & Grill in Temecula includes Mixed Veggie Masala, rice and garlic naan. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nMixed Veggie Masala \u2014 Zen Curry & Grill, Temecula<\/p>\n

Zen Curry & Grill<\/a> in Temecula is No. 22 on Yelp\u2019s Top 100 for 2026<\/a>. I finally got the chance to visit<\/a> and discovered I agree with Yelp contributors who praised it for an upscale atmosphere, friendly staff and subtly spiced foods.<\/p>\n

In addition, it has a reasonable lunch special for $16.99. It includes one main, naan and rice. I tried mixed veggie masala, made with cauliflower, peas and carrots in tomato masala. The vegetables were fork-tender and the sauce was creamy.<\/p>\n

The garlic naan was also outstanding. Beverages weren\u2019t included in a special. I ordered a mango lassi, which was pleasing to the eye as well as tastebuds.<\/p>\n

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

\"VegetarianVegetarian Taco Trio from Villas Tacos in Los Angeles (Carolyn Burt, SCNG)
\nVegetarian Taco Trio \u2014 Villas Tacos, Los Angeles<\/p>\n

I\u2019m sure I\u2019m not the only one who can admit that Villas Tacos jumped on my radar earlier this year after they appeared in Bad Bunny\u2019s halftime show performance during the Super Bowl. The local hotspot was one of the featured restaurants at the Indio Central Market at the Coachella Valley Music and Arts Festival this year. I went with the vegetarian trio, which is made up of their grilled soyrizo, black bean with cactus salad and potato tacos.<\/p>\n

The most satisfying thing about these tacos has to be the crispy cheese sprinkled around the outer layer of the tortillas. I\u2019m pretty sure I was moments away from crying from pure joy as I took my first bite of the cheese alone. They were all the more delightful as I was verging on hangry as I made my way over from their booth to the Mojave Tent to sit in the grass and enjoy my late lunch as I watched BINI perform. My only lapse of judgement: I forgot to grab napkins and the soyrizo was especially messy and had me a tad self-conscious as I returned to the press tent, that there was something on my face. But that\u2019s user error.<\/p>\n

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

\"AA Pretty Please cocktail and truffle cheese fries from Confessional 1902 on April, 25 2026. (Photo by Mercedes Cannon-Tran\/SCNG)
\nPretty Please Cocktail and Truffle Cheese Fries \u2014 Confessional 1902, Upland<\/p>\n

The Pretty Please cocktail is a delightful fruity cocktail that surprised me. I was not sure the egg white was going to be a good addition to the fruity and rose flavors but it added a layer of frothy and creaminess that worked really well. The addition of the truffle cheese fries really rounded out this girl dinner for me. The cool and secretive vibes of Confessional 1902 really amped of the flavors of my pre-dinner cocktail. You will require a reservation for guaranteed seating but you can try to walk in as well.<\/p>\n

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

\"FrozenFrozen cider slushie from Benny Boy Brewing & Cider House in Lincoln Heights, Los Angeles. (Teagan Davidge, SCNG)
\nFrozen cider slushie \u2014 Benny Boy Brewing & Cider House, Lincoln Heights<\/p>\n

Benny Boy Brewing & Cider House is a new beer garden and cider destination with a lovely, welcoming atmosphere complete with resident brewery cats. I found myself here for the brewery\u2019s first ever \u201cSadie Hawkins Dance\u201d at the beginning of April. Benny\u2019s hosts tons of weekly events, and their vast indoor and outdoor seating options make this an ideal, cozy hangout spot for 21+ Los Angeles locals.The entire selection of ciders is naturally gluten free and in a separate building from the brewery, which made one gluten-free individual very happy (it was me). Among many fruity flavors of cider, there\u2019s a frozen cider slushie that changes flavor every week, which is what I ordered. It was fantastic and refreshing! If you\u2019re not a fan of the taste of alcohol, this is the perfect choice for a fun night out. Mine was something along the lines of strawberry, but you\u2019ll have to check out what the flavor of the week is if you stop by.<\/p>\n

\u2014 Teagan Davidge, Audience Engagement Producer<\/p>\n

\"TheThe meatball sub sandwich at Mario\u2019s Butcher Shop. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nMeatball sub \u2014 Mario\u2019s Butcher Shop, Newport Beach<\/p>\n

At Mario\u2019s Butcher Shop<\/a>, the meatball sub sticks to the fundamentals: coarse-ground pork and beef meatballs bring the heft, tucked into a crusty French roll that manages to hold things together while soaking up enough San Marzano tomato sauce. In lieu of mozzarella, it pairs parmesan and provolone, offering a sharper, saltier bite that pays off, especially if you ask for extra. One of Orange County\u2019s finest meatball sub sandwiches<\/a>.<\/p>\n

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

\"SaltedSalted caramel cookie from Aroma Coffee & Tea. (Carolyn Burt, SCNG)
\nSalted Caramel Cookie \u2014 Aroma Coffee & Tea, Studio City<\/p>\n

I brought this treat with me to the Hollywood Bowl to snack on as I watched \u201cThe Last Five Years\u201d 25th Anniversary starring Rachel Zegler and Ben Platt. The cookie was just as phenomenal as the performance. I love a sweet and salty dessert and this hit the spot. The cookie was melt in your mouth soft, and its base taste was complimented by the caramel drizzle and salt flakes.<\/p>\n

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

\"BarbecueBarbecue pork Khmer sandwich in Signal Hill. (Photo by Christina Merino, Press-Telegram\/SCNG)
\nKhmer Sandwich \u2014 Naga Cafe Khmer Street Food, Signal Hill<\/p>\n

This month, Long Beach celebrated Khmer New Year with its annual parade and festival<\/a>, as well as other cultural celebrations. However, residents and visitors to the area don\u2019t have to wait to enjoy delicious Cambodian cuisine. There are plenty of well-known and family-owned Cambodian restaurants in the Long Beach area. In Signal Hill, Naga Cafe Khmer Street Food is a staple for many locals.<\/p>\n

Offering different street food options, such as skewers and noodle bowls, one of the signature items is the barbecue pork Khmer sandwich. The sandwich comes on a freshly baked baguette with their pickled green papaya and carrots, cucumber, cilantro, jalape\u00f1os and homestyle spread \u2014 giving it a fresh taste, perfect for a beach day. While the barbecue pork brings a crunchy, sweet flavor to each bite, there are offer different meat choices such as beef skewers, crispy fried chicken, shrimp and twako \u2014 Khmer sausage.<\/p>\n

\u2014 Christina Merino, Local Reporter<\/p>\n

\"GazpachoGazpacho is a seasonal favorite at Simple Simon\u2019s Bakery & Bistro in Riverside. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nGazpacho \u2014 Simple Simon\u2019s Bakery & Bistro, Riverside<\/p>\n

It\u2019s gazpacho season at Simple Simon\u2019s<\/a>, a popular sandwich shop on Riverside\u2019s Main Street Pedestrian Mall. This simple cold soup with a tomato base and chunky vegetables would be refreshing any time of year, but it\u2019s particularly nice when the weather starts to warm up.<\/p>\n

If I\u2019m hungry, I like it with a half roast beef sandwich, but with just a slice of sourdough and butter it makes a nice meal.<\/p>\n

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

\"CiccioCiccio Pizza from Truly Pizza in Dana Point (Carolyn Burt, SCNG)
\nCiccio Pizza \u2014 Truly Pizza, Dana Point<\/p>\n

For years I have read OC restaurant reporter Brock Keeling\u2019s<\/a> articles<\/a> about Truly Pizza<\/a> in Dana Point. He makes each slice sound more delectable then the next, so when I saw that it was one of the pizzerias<\/a> featured on the first day of Pizza City Fest this year, I knew I had to try it. Truly quite possibly had the longest line of the day, but it was absolutely worth the wait. When they say this is a \u201csuper-thin\u201d slice, they mean it. It\u2019s possible that it\u2019s as thick as a piece of construction paper if I\u2019m being honest, but it works. The tomato eggplant sauce is the star of the show, packed with flavor and unlike anything I\u2019ve ever had before. The dollop of grande stracciatella on top perfectly compliments the slice, making it one of the most memorable bites I had that day, and leaving me craving it again in the days that followed.<\/p>\n

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

\"LeLe Hut Dinette\u2019s pork belly chop. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nPork belly chop \u2014 Le Hut Dinette, Santa Ana<\/p>\n

Executive chef Ryan Garlitos is doing standout work at Le Hut Dinette<\/a>, turning out dialed-in American diner staples with Mexican and Filipino flavors, dishes that keep me barreling up the 5. Case in point: his pork belly chop. A Kurobuta pork belly gets roasted on the bone, finished over binchotan charcoal, then sliced and fanned. The piquant dish is lacquered with strawberry-guajillo barbecue sauce, while a punchy coleslaw with Fresno chile vinaigrette rounds things out. Deeply succulent and layered with flavor. And, if I may, for dessert, order the ice cream float topped with Orange Fanta.<\/p>\n

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

\"Gluten<\/p>\n

Gluten sensitive pasta alfredo from The Old Spaghetti Factory in Duarte. (Teagan Davidge, SCNG)\n<\/p>\n

\"House<\/p>\n

House salad with creamy pesto dressing from The Old Spaghetti Factory in Duarte. (Teagan Davidge, SCNG)\n<\/p>\n

Show Caption<\/p>\n

1 of 2<\/p>\n

Gluten sensitive pasta alfredo from The Old Spaghetti Factory in Duarte. (Teagan Davidge, SCNG)\n<\/p>\n

Expand<\/a>
\nPasta Alfredo and house salad with creamy pesto dressing \u2014 The Old Spaghetti Factory, Duarte<\/p>\n

This was my first time at The Old Spaghetti Factory and it did not disappoint. I opted for a starter salad with a creamy pesto dressing. At first, I was nervous the dressing would be too overpowering because of its presentation. But it ended up being delightfully garlicky and fresh, which was a pleasant surprise and exactly what I was looking for during an afternoon work lunch. I also appreciated the consistency of the pesto since I prefer a thicker dressing. The actual contents of the salad were nothing to rave about, and I will note the lack of a gluten-free crouton option. However, I\u2019d order the same salad again just for the dressing.As a gluten-free girl myself, its rare to find a safe restaurant to enjoy pasta at, not to mention a pasta that is absolutely delicious. The pasta alfredo was warm, cheesy and definitely hit the spot. I was also impressed with the quality of the pasta and how well it stayed together, since I often find gluten-free options tend to disintegrate on the plate most of the time. It\u2019s one thing for a restaurant to have gluten-free options available, but its a whole other thing to have them actually taste good. Because I loved my salad so much, I couldn\u2019t finish the alfredo, but I was really happy to have leftovers to bring home. Despite being classic items at an Italian restaurant, I think its important to nail the basics, and I can safely say these dishes did just that.<\/p>\n

\u2014 Teagan Davidge, Audience Engagement Producer<\/p>\n

\"Bardega'sBardega\u2019s banana pudding. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nBanana pudding \u2014 Bardega, Laguna Hills<\/p>\n

One of my standing (and unfair) grievances with banana pudding<\/a> is the banana itself \u2014 specifically, the slices. The texture doesn\u2019t land, somewhere in that avocado-without-contrast zone. Which is why Bardega\u2019s<\/a> version works so well. This one leans heavily on banana custard with just enough actual fruit to carry the flavor, then a generous ruffle of whipped cream on top with a generous vein of salted almond crumble in between. The result lands closer to a loose, banana-forward cheesecake. A welcome, delightful iteration<\/a> of a classic.<\/p>\n

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

\"BLTABLTA from Chef Tanya\u2019s Kitchen in Palm Springs. (Carolyn Burt, SCNG)
\nBLTA \u2014 Chef Tanya\u2019s Kitchen, Palm Springs<\/p>\n

You know how sometimes you\u2019re just craving good food. Like food that not only tastes good, but makes you feel good after? That\u2019s how I felt when it was finally time to leave Palm Desert after spending two weeks out there covering my first \u201cBothchella\u201d aka back-to-back Coachella. The BLTA absolutely hit the spot. Smoky tofu takes the place of bacon with lettuce, avocado, tomato and mayo. I also opted to add the \u201cCrack Cheese,\u201d which texture wise was not at all what I was expecting because it resembled more of a hummus, but flavor wise was absolutely the right call. This might have to become my new tradition leaving the festival before making the 3-hour journey back to Los Angeles, especially if you\u2019re trying to avoid traffic and sitting in your car for an additional two hours.<\/p>\n

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

\"DateDate shakes are a specialty at Shields Date Garden in Indio. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nDate Shake \u2014 Shields Date Garden, Indio<\/p>\n

When I\u2019m going to the Stagecoach Country Music Festival in Indio, I like to stop at Shields Date Garden<\/a> near the festival grounds.<\/p>\n

This 102-year-old tourist attraction is known for its locally grown date products, especially its date milkshakes, which are a specialty. Shields makes them with its own date crystals, so they\u2019re naturally sweet. They\u2019re really thick, so your straw might not do you much good.<\/p>\n

Shakes cost around $9.50, and you can buy an extra cup if you want to share.<\/p>\n

Even better is the fresh-squeezed orange juice for about $5.25. It might sell out, especially during festival season.<\/p>\n

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

\"PistachioPistachio Caramel Pastry from Chaupain Bakery. (Carolyn Burt, SCNG)
\nPistachio Caramel Pastry \u2014 Chaupain Bakery, VillageFest in Palm Springs and Laguna Hills<\/p>\n

The day before weekend two of Coachella, our team found ourselves 30 minutes away in Palm Springs for dinner. What we didn\u2019t realize until we arrived was that this also happened to be when VillageFest, the weekly night market, takes place. One of my friends recommended that on our way out we stop by the Chaupain booth to try the Pistachio Caramel Pastry. We got one to split among the group after we returned back to our home base for the weekend. Every single person who tried it was in complete awe of how good this was. A croissant, stuffed with pistachio filling, layered with a caramel sauce and pistachio dust. Even as I\u2019m describing it I don\u2019t think I\u2019m doing it justice for how mindblowing this pastry was. In addition to being a part of VillageFest, Chaupin also has an official location in Laguna Hills.<\/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 March<\/a><\/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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