![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-09.jpg\")
A chicken pesto sandwich served at the Secretary Club\/Killer Queens Social House in Riverside. (Photo by Charlie Vargas, The Press-Enterprise\/SCNG)
\nChicken Pesto Panini \u2013 The Secretary Club, Riverside<\/p>\n
One of the best ways to celebrate October is by checking out some of the seasonal speakeasies<\/a> around Southern California.<\/a> One of my favorites is the Secretary Club<\/a> in downtown Riverside, housed at Killer Queens Social House, not just for its drinks but also for its food. During October, the Secretary Club goes all out with Halloween decorations, with 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 went late in the evening and wanted to pace myself and get some grub before trying some of their specialty Halloween cocktails.<\/p>\n For the main course: the chicken pesto panini. I am not the biggest fan of pesto, but I have been trying to expand my palate and didn\u2019t 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 \u2014look at me, the epitome of health. As for the pesto, not bad. Not bad at all.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n Call me basic \u2014I don\u2019t care \u2014but one of my favorite things about fall is the increase in pumpkin-flavored treats. Pumpkin cream cold brew? Yes please. Pumpkin cookies? Of course. Pumpkin spice latte cupcake? Sold.<\/p>\n It\u2019s hard to go wrong with a cupcake, but because of that, it\u2019s rare that one really makes me go \u201cwow, that\u2019s a good cupcake,\u201d but that\u2019s what happened when I tried the Pumpkin Spice latte cupcake from Casey\u2019s Cupcakes in Riverside. The cupcake itself was tasty, but it was the frosting that really caught my attention. Its marshmallow-like texture complemented the cake nicely and made each bite delectable. I also appreciated the attention to detail of the pumpkin illustration sprinkled on top, as well as a chocolate straw to really sell the \u201clatte\u201d factor.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n Baked Brie and Italian Style Meatballs in Big Bear Lake. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n Italian Style Meatballs in Big Bear Lake. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Baked Brie and Italian Style Meatballs in Big Bear Lake. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n Expand<\/a> The Peppercorn Grille has long been a favorite stop of mine in the Big Bear Lake Village and always has just what I am looking for. I opted for two appetizers on my last visit ( I just couldn\u2019t decide between them). I went for the baked brie with raspberry chipotle sauce, topped with roasted pine nuts and ciabatta toast. The combination of the warm, savory brie with a fruity sauce was ooey-gooey good. I also got the Italian-style meatballs, which had the most delicious creamy marinara sauce that I would have happily purchased on its own.<\/p>\n \u2014 Mercedes Cannon-Tran, Local Reporter<\/p>\n During an aspirational pitstop around Fashion Island, one of Orange County\u2019s exceedingly luxe shopping centers, I finally carved out time for Bacio di Latte<\/a>. The gelato shop is as noted for its smooth glacial dessert as it is for the long line snaking out the door. I went for the regular-sized waffle cone with two scoops: pistachio (using those gorgeous, emerald-hued pistachios from Bronte, Sicily) and salted caramel. More importantly, I ordered it ciocchino-style, which means the entire interior of the cone is coated in a luscious layer of pistachio cream (Nutella is also an option) with crushed pistachios gracing the cone\u2019s rim.<\/p>\n While I can and do appreciate this shop\u2019s high-end execution, that cream-filled cone did something unexpected. Amid all the overpriced boutiques and luxury brand names of Fashion Island, it shot me right back to my childhood outside my local drug store, eating Drumstick ice cream treats. You know, the mass-produced, peanut-studded ones whose main selling point was a little shellac of chocolate sauce lining the bottom of the cone? It was an ideal nostalgic treat of highbrow reuniting with lowbrow.<\/p>\n \u2014 Brock Keeling, Features Reporter<\/p>\n When it comes to pizza and flatbreads, I love stacking as many toppings as possible, and I did not hold back on the build-your-own option. My flatbread included pepperoni, chicken, mushrooms, pineapple, red peppers, onion and a drizzle of chipotle aioli. The dish was so fresh that the powdery flatbread could barely hold my choices of toppings, but in the best possible way. The outer crust remained crisp, while the middle turned into a gooey delight of all the meats and veggies, yet still maintained enough shape for me to eat it by hand.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n Here goes nothing: Mayfield<\/a> is the best restaurant in Orange County, period. (Okay, fine, semicolon\u00a0\u2013 one of the best among many other stellar spots in Orange County. But, to be frank, also the best.) Italicized hyperbole aside, George Baker\u2019s San Juan Capistrano spot has proven consistently excellent, absolutely knocking it off the proverbial runway each season. Among the many dishes I routinely return for \u2013 like a spinach whipped feta, the za\u2019atar fried chicken and a sticky toffee pudding on par with looking into the eyes of God \u2013 the twice-cooked sweet potatoes remain firmly in my top five. The wedges are stacked log-cabin style, with crispy exteriors and plush interiors. These bi-cooked sweet potatoes rest above a pool of tahini and topped with a verdant, tangy preserved lemon chermoula. I\u2019m generally not a diehard of sweet potatoes, especially the sinister sweet potato fry, but these standouts have converted me.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/p>\n Annie\u2019s Cafe<\/a> is a mini restaurant chain with a bit of a British vibe. It recently opened its third location at 6225 Valley Springs Parkway, Riverside. It has a long menu that includes a massive English breakfast, which you may have tried in the Wizarding World of Harry Potter in Universal Studios Hollywood. It features eggs, bangers (thick sausage), English bacon, Heinz baked beans, grilled mushrooms, grilled tomatoes, potatoes and toast for $23.99. If that\u2019s too much food, Little Winston is available for $18.99.<\/p>\n \u2014 Fielding Buck, Restaurant Reporter<\/p>\n A local Inland Empire favorite, Juancho\u2019s Mexican Grill and Bar, has been my go-to spot for tacos and other Mexican cuisine favorites since they opened another location in Upland. On my last visit, I had to get my favorite queso birria tacos with consomm\u00e9 and a cheese enchilada. Juanchos has an expansive menu with some of the best Pozole I have had, and they have delicious drinks available as well.<\/p>\n \u2014 Mercedes Cannon-Tran, Local Reporter<\/p>\n Supper with Friends at the Heirloom Bean Encuentro festival at Alta Baja Market in Santa Ana. (Photo by Brock Keeling, SCNG)\n<\/p>\n Supper with Friends at the Heirloom Bean Encuentro festival at Alta Baja Market in Santa Ana. (Photo by Brock Keeling, SCNG)\n<\/p>\n Supper with Friends at the Heirloom Bean Encuentro festival at Alta Baja Market in Santa Ana. (Photo by Brock Keeling, SCNG)\n<\/p>\n Supper with Friends at the Heirloom Bean Encuentro festival at Alta Baja Market in Santa Ana. (Photo by Brock Keeling, SCNG)\n<\/p>\n Supper with Friends at the Heirloom Bean Encuentro festival at Alta Baja Market in Santa Ana. (Photo by Brock Keeling, SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 5<\/p>\n Supper with Friends at the Heirloom Bean Encuentro festival at Alta Baja Market in Santa Ana. (Photo by Brock Keeling, SCNG)\n<\/p>\n Expand<\/a> The Heirloom Bean Encuentro festival at Santa Ana\u2019s Alta Baja Market, billed as \u201cthree days of love, peace and beans,\u201d culminated in a Sunday tasting-menu supper featuring beans from Rancho Gordo. A handful of notable chefs from Southern California restaurants participated in the event\u2019s climax, a Sunday tasting-menu supper featuring beans from Rancho Gordo. Unable to choose just one sublime dish, the entire feast easily became one of my favorite eats of October.<\/p>\n The menu was a standout: a refreshing Agua de SanTana by Alta Baja Market and Mr. Diablito; Du Puy-style Lentil Salad from Evan Kleiman (of KCRW\u2019s Good Food); a Grilled Black Garbanzo Yakimiso Porridge from Minh Phan (Phenakite); Buckeye Beans with forest mushrooms, allium crumble and herbs from Tony Esnault (Knife Pleat); Potato and Garlic Chochoyotes (masa dumplings) with Recado Negro from Ray Garcia (Broken Spanish); a sweet Domingo Rojo Beans from Eric Linares (Heritage Barbecue). The afternoon feast was not only a celebration of the almighty heirloom bean, but also a defiant yet joyous gathering of community and togetherness through food.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/p>\n I love a good cocktail, and especially one with a good gimmick and vodka. To partake in the spooky season ambiance, I decided on the witch\u2019s brew, made with Uncle Ed\u2019s dragonberry vodka, lemon juice and blueberries. The cocktail was sweet but not overbearing, and I loved the presentation, which included a mini broom, a mini witch\u2019s pointy hat, and a flashing light that illuminated like a magical cauldron cooking up some evil.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n As someone who was raised on avocado toast, long before millennials became known for spending their mortgages on the brunch indulgence, I never considered truffle mushrooms as the perfect topping. As a fan of mushrooms, this worked. Whata Peach uses a quality slice of sourdough bread for their toast options, and doesn\u2019t go light on the avocado, so you definitely feel as though you\u2019re getting your money\u2019s worth as far as LA avocado toasts go.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n See more of our monthly round-ups of the best things we ate in Southern California<\/p>\n The best things we ate at Southern California restaurants in September<\/a><\/p>\n The best things we ate at Southern California restaurants in August<\/a><\/p>\n The best things we ate at Southern California restaurants in July<\/a><\/p>\n The best things we ate at Southern California restaurants in June<\/a><\/p>\n The best things we ate at Southern California restaurants in May<\/a><\/p>\n The best things we ate at Southern California restaurants in April<\/a><\/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 2024<\/a><\/p>\n The best things we ate at Southern California restaurants in November<\/a><\/p>\n The best things we ate at Southern California restaurants this October<\/a><\/p>\n The best thing we ate at Southern California restaurants in September<\/a><\/p>\n![\"Pumpkin](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-10.jpg\")
Pumpkin spice latte cupcake from Casey\u2019s Cupcakes in Riverside. (Carolyn Burt, SCNG)
\nPumpkin Spice Latte Cupcake \u2013 Casey\u2019s Cupcakes, Riverside<\/p>\n<\/p>\n
![\"Italian](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-11.jpg\")
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\nBaked Brie and Italian Style Meatballs \u2013 The Peppercorn Grille, Big Bear Lake<\/p>\n![\"Ciocchino-style](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-13.jpg\")
Ciocchino-style gelato cone at Bacio di Latte in Fashion Island. (Photo by Brock Keeling, SCNG)
\nCiocchino-style gelato cone \u2013 Bacio di Latte, Newport Beach<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-14.jpg\")
A build your own flatbread topped with pepperoni, chicken, mushrooms, pineapple, red peppers, onion and a drizzle of chipotle aioli served at Killer Queens Social House in Riverside. (Photo by Charlie Vargas, The Press-Enterprise\/SCNG)
\nBuild your own flatbread \u2013 The Secretary Club, Riverside<\/p>\n![\"Twice-cooked](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-15.jpg\")
Twice-cooked sweet potatoes at Mayfield. (Photo by Brock Keeling, SCNG)
\nTwice-cooked sweet potatoes \u2013 Mayfield, San Juan Capistrano<\/p>\n![\"Little](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-16.jpg\")
Little Winston is an English breakfast served at Annie\u2019s Cafe in Riverside, Monday, Oct. 6, 2025. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nThe Winston Churchill \u2013 Annie\u2019s Cafe, Riverside<\/p>\n![\"Queso](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-02.jpg\")
Queso birria tacos with consomm\u00e9 and a cheese enchilada at Juancho\u2019s in Upland. (Photo by Mercedes Cannon-Tran\/SCNG)
\nQueso Birria Tacos and Cheese Enchilada \u2013 Juancho\u2019s Mexican Restaurant, Upland<\/p>\n<\/p>\n
![\"Supper](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-04.jpg\")
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\nSupper with Friends at Heirloom Bean Encuentro festival \u2013 Alta Baja Market, Santa Ana<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-08.jpg\")
A witch\u2019s brew cocktail served at The Secretary Club\/Killer Queens Social House in Riverside. (Photo by Charlie Vargas, The Press-Enterprise\/SCNG)
\nWitch\u2019s Brew \u2013 The Secretary Club, Riverside<\/p>\n![\"Truffle](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/11\/OCR-L-BESTHINGS-OCT-1031-01_61241e.jpg\")
Truffle Mushroom Avocado Toast from Whata Peach in Studio City. (Carolyn Burt, SCNG)
\nTruffled Mushroom Avocado Toast \u2013 Whata Peach, Studio City<\/p>\n