![\"Lox](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-12.jpg\")
Lox bagel from Rise Bagels in Irvine. (Carolyn Burt, SCNG)
\nLox Bagel \u2014 Rise Bagels, Irvine<\/p>\n
Rise Bagels has been on my list for a minute, and I\u2019m already dreaming about my next visit back. I went with the lox bagel, which has citrus-cured salmon, yuzu kosho pickled onion, red onion, tomato, dill, citrus olive oil, lemon schmear and cornichon. The citrusy flavor was front of mind with each bite, which was quite refreshing on a hot summer\u2019s day.<\/p>\n
I noticed the bagel was thinner than most and in an oval shape, but that worked well for an open-face bagel as the toppings complemented it without the bagel feeling too heavy. Each ingredient also helped complement the flavor.<\/p>\n
An additional bonus was that there was also plenty of outdoor seating in the area, and some nice shaded spots near the fountain area.<\/p>\n
\u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n Not every estimable hot dog needs to be dolled up \u201cthe Chicago way.\u201d Portillo\u2019s chili cheese dog ignores Windy City convention, pairing a snappy, all-beef frank and pillowy poppy seed bun with a generous swipe of hearty chili and slice of American cheese. It\u2019s messy, which is part of its charm, best wolfed down while leaning over the in-house tray.<\/p>\n This version ranks among Orange County\u2019s best<\/a>, delivering a satisfying snap and enough beefy richness without turning into mush. While it won\u2019t earn high marks for beauty, it managed to win over someone who almost always prefers a cheeseburger instead.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n There is a familiar comfort when ordering butter chicken at an Indian restaurant. You can always rely on it being delicious and satisfying, but sometimes a place does it just right that it keeps you coming back for their distinct flavor of the classic dish.<\/p>\n That\u2019s Copper Pot Indian Grill & Cafe in Redondo Beach for me. The restaurant\u2019s butter chicken left its mark and makes the drive to the beach city worth it.<\/p>\n The tandoor-skewered boneless chicken is cooked in butter and cream and submerged in a rich tomato gravy. The portion is enough to share with your table or keep it all for yourself.<\/p>\n \u2014 Christina Merino, Local Reporter<\/a><\/p>\n When you eye Met Him At A Bar on the street at the corner of S. La Brea Avenue and 8th Street, you\u2019ll notice two things: the Italian establishment is jam-packed, and there are a handful of restaurants with \u201cmet\u201d in the title \u2013 all owned by the same couple. I stuck with a pasta dish, the Amatriciana: a red-sauce dish with casarecce pasta, crispy-rendered pancetta, red pepper and parmesan.<\/p>\n Pasta and ambiance go hand in hand at Met Him At A Bar, and the click of heat from the Amatriciana matches the bustling atmosphere on a Friday night. The pasta was al dente, while the portion was more than enough for two.<\/p>\n \u2014 Benjamin Royer, Lakers Reporter<\/a><\/p>\n This place had been on my \u201cto try\u201d list for quite some time, and I am so happy to have finally found the time to go. Located right across the street from the Claremont Botanical Gardens, this steakhouse\/butcher shop really knows how to serve a great steak. It is more of a laid-back vibe for a steakhouse but serves great food nonetheless.<\/p>\n I chose the Wagyu Pichanha for my first time and the steak was seasoned so well I did not even need the demi-glace sauce. They also provide the most delicious house-made cornbread with honey butter that I could not get enough of. This steakhouse has a great cocktail menu with a little something for everyone.<\/p>\n \u2014 Mercedes Cannon-Tran, Local Reporter<\/a><\/p>\n Just one year after trying Broad Street Oyster Co.\u2019s hot lobster roll with butter, I returned to the establishment at Grand Central Market to try the chilled version with mayo and a bonus of caviar on top.<\/p>\n I was curious if the $15 luxury topping would truly heighten my experience, and while subtle, I did notice a difference for the better. I was glad to see it was a pretty sizable amount of caviar added on top, which made me feel as though I was getting my money\u2019s worth.<\/p>\n I will also say the lobster roll on its own is one of my favorite that I\u2019ve tried. I feel as though next time I go I\u2019ll have to share a hot lobster roll and chilled one with a friend to determine which I prefer of the two options, because both are delightful.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n Egg Tuck has built a successful following due to its reputation for Korean-style egg sandwiches, and after one bite of its bacon and cheese sando, it\u2019s easy to understand why. Pillow brioche, griddled until deeply golden, gives way to fluffy folded eggs, salty bacon and, gloriously, melted American cheese. A swipe of the chain\u2019s signature sauce adds enough tang and sweetness without veering off the cliff into mayo territory.<\/p>\n It is, no doubt, a rich sandwich, but also balanced with buttery toast offering a welcome delicate crunch against the soft eggs. Breakfast sandwiches are everywhere as of late (thank God); this one stands apart due to its simplicity and hefty size. I enjoyed this one in Koreatown, but can grab one closer to home at Egg Tuck\u2019s only Orange County location in Anaheim Hills.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n One location along Long Beach\u2019s Fourth Street corridor that has become a staple is San & Wolves Bakeshop. The cozy bakery serves Filipino-inspired baked goods that really satisfy that \u201csweet treat\u201d craving, without actually being too sweet. The bakeshop is also unique because all of its items are scratch-made and 100% vegan, soy-free, and nut-free.<\/p>\n Walking through San & Wolves Bakeshop\u2019s doors, you are hit with a waft of sweet air and come face-to-face with a display of pandesal, buns, tarts, cookies, cakes, and more. Their welcoming environment is only one reason I keep going back; the other is their ube bun. The flaky, sweet bun has house ube halaya as its base and is topped with a vanilla glaze. Each bite is more satisfying than the last as the pastry melts in your mouth.<\/p>\n \u2014 Christina Merino, Local Reporter<\/a><\/p>\n Gnocchi Pesto with Salmon from Perch in Downtown Los Angeles. (Carolyn Burt, SCNG)\n<\/p>\n Maryland blue crab cakes from Perch in Downtown Los Angeles. (Carolyn Burt, SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Gnocchi Pesto with Salmon from Perch in Downtown Los Angeles. (Carolyn Burt, SCNG)\n<\/p>\n Expand<\/a> One thing about me \u2014 I\u2019m a sucker for a good gnocchi. After a matinee showing of \u201cMamma Mia\u201d at the Ahmanson, my friends and I decided to keep the good times going with an early dinner at Perch. The rooftop bar and dining spot had been on my list for years, and I\u2019m so glad we went because each bite was delightful.<\/p>\n The gnocchi was perfectly doughy and the pesto sauce was scrumptious. I opted to add salmon to the dish, which was cooked to perfection. We also split some appetizers, my favorite of which was the Maryland blue crab cakes.<\/p>\n After we finished our meal, we made our way upstairs to the rooftop bar to take in the views of Downtown LA. The perfect way to close out the evening of an eventful day.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n A short rib plate is seen on July 3 at Perch in Los Angeles, CA. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n A grazing plate is seen on July 3 at Perch in Los Angeles, CA. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n A short rib plate is seen on July 3 at Perch in Los Angeles, CA. (Photo by Mercedes Cannon-Tran\/SCNG)\n<\/p>\n Expand<\/a> It is always a special treat when I get to visit Perch downtown. I opted for their summer prefix menu last visit, and I was delightfully surprised at the amount of food and the options. The grazing board was a great way to start my meal, and I appreciated the variety of accouterments provided, which had a good balance between salty and sweet. For my main meal, I went with the short rib, which was fork-tender and served with delicious garlic mashed potatoes and roasted vegetables.<\/p>\n \u2014 Mercedes Cannon-Tran, Local Reporter<\/a><\/p>\n Peak tomato season doesn\u2019t last long, making this panzanella at Bourbon Steak all the more worth ordering while summer\u2019s wrath lingers. Thick wedges of colorful heirloom tomatoes share the plate with kernels of fresh corn, torn basil and a small tangle of pickled shallots to brighten each bite. Croutons soak up the tomato juices without losing too much of their texture, while a generous swoosh of whipped ricotta underneath it all adds richness and turns the salad into something more substantial.<\/p>\n Basically, it lets the ingredients do what they do best: shine. In a restaurant (and resort, located inside the Waldorf Astoria Monarch Beach) known for indulgence, steaks and lobster pot pie, this was the humble little dish that ran away with the whole show.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n The Butcher\u2019s Daughter is a vegetarian\u2019s dream. This was my second time dining at the West Hollywood restaurant and it was just as delicious as I remembered. The highlight of the visit had to be the oyster mushroom calamari. I seriously could not get enough of it and the Calabrian aioli paired with it was delightful.<\/p>\n Bonus: my friend that I was dining with, who does eat meat, said that she preferred the dish over traditional calamari.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n Bricks and Birch in Redlands serves Ricotta Jam Toast with house-made strawberry jam. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)\n<\/p>\n Ricotta Jam Toast and Galaxy Cold Brew are on the menu at Bricks and Birch in Redlands. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Bricks and Birch in Redlands serves Ricotta Jam Toast with house-made strawberry jam. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)\n<\/p>\n Expand<\/a> Independent coffee shops in Redlands and Riverside have upped their game when it comes to baked goods. Bricks and Birch<\/a>, which also does wood-fired pizza, does nice toast. Its Ricotta Jam Toast is thickly smeared with whipped ricotta and then topped with house-made jam, usually tasty strawberry.<\/p>\n The bread is nicely crisp. It pairs well with a summer lineup of summer beverages, including Galaxy Cold Brew, made with cream cheese cold brew and Cocoa Puffs.<\/p>\n \u2014 Fielding Buck Restaurant Reporter<\/a><\/p>\n Daniel Castillo may be best known for Central Texas-style barbecue at Heritage Barbecue, but this opening course proved he\u2019s just as deft with vegetables. Served at one of the Ecology Center\u2019s Community Table Dinners, the calabacitas dish joins pattypan squash, baby squash and sweet peppers with a silky, smoked corn cream that tasted like the peak of summer distilled into a dish. Salsa macha added a welcome smoky heat and crunch, while crumbled queso fresco brought enough salty bite to tie it all together.<\/p>\n It was a deceptively simple dish, letting peak-season produce do most of the legwork while layering in restricted touches of smoke and spice. At a dinner packed with memorial courses, this was the one I thought about most the next day.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n \u00a0<\/p>\n Boba milk tea \u2014 L\u2019Moon Creamery, Upland<\/p>\n L\u2019Moon has long been a favorite of mine for a late-night boba run. They are known for their Thai tea, for which they have perfected the recipe, and thick housemade cookies. On my last visit, we went for their \u201cfire\u201d version of their milk teas, which includes a brulee-style whipped foam on top that is, oh so delicious. They also serve unique boba sundaes with their signature Thai tea soft serve.<\/p>\n \u2014 Mercedes Cannon-Tran, Local Reporter<\/a><\/p>\n It feels as though most of my evening outings for the last month have centered around \u201cLove Island USA\u201d watch parties, and thankfully Los Angeles was not short of options. One in particular that intrigued me was the watch party hosted at SUR, where \u201cLove Island USA\u2019s\u201d host Ariana Maddix used to work as a bartender during her time on \u201cVanderpump Rules.\u201d<\/p>\n While I\u2019ve been to my fair share of VPR-related establishments (Something About Her, TomTom, Jax\u2019s Studio City and Schwartz & Sandy\u2019s), this was actually my first time at the Bravo-famed restaurant, having binged the reality TV show a few years prior in the midst of Scandoval. I knew the top of my list had to be the fried goat cheese balls, made famous by former cast member and SUR-ver Stassi Schroeder.<\/p>\n I have had another variation of the fried goat cheese balls at TomTom, but preferred the ones at SUR. They were tasty, and the mango chutney and crostini really elevated the dish.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/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 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 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](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-13.jpg\")
The Chili Cheese Dog at Portillo\u2019s in Buena Park comes with a steamed poppy seed bun, beef chili and American cheese. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nChili Cheese Dog \u2014 Portillo\u2019s, Buena Park<\/p>\n![\"Butter](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-14.jpg\")
Butter Chicken from Copper Pot Indian Grill & Cafe in Redondo Beach. (Photo by Christina Merino, Press-Telegram\/SCNG)
\nButter Chicken \u2014 Copper Pot Indian Grill & Cafe, Redondo Beach<\/p>\n![\"Amatriciana](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-15.jpg\")
Amatriciana from Met Him At A Bar on La Brea Ave. in Los Angeles on Friday, July 3, 2026. (Benjamin Royer, SCNG)
\nAmatriciana \u2014 Met Him At A Bar, Los Angeles<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-16.jpg\")
A Wagyu Picanha steak is seen on July 18 at The Meat Cellar in Claremont, CA. (Photo by Mercedes Cannon-Tran\/SCNG)
\nWagyu Picanha \u2014 The Meat Cellar, Claremont<\/p>\n![\"Chilled](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-17.jpg\")
Chilled Lobster Roll with Mayo and Caviar from Broad Street Oyster Co. in Downtown Los Angeles. (Carolyn Burt, SCNG)
\nChilled Lobster Roll with Mayo and Caviar \u2014 Broad Street Oyster Co., Downtown Los Angeles<\/p>\n![\"Bacon](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-18.jpg\")
Bacon and cheese sando at Egg Tuck. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nBacon and cheese sando \u2014 Egg Tuck, Koreatown and Anaheim Hills<\/p>\n![\"Ube](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-19.jpg\")
Ube bun from San & Wolves Bakeshop in Long Beach. (Photo by Christina Merino, Press-Telegram\/SCNG)
\nUbe Bun \u2014 San & Wolves Bakeshop, Long Beach<\/p>\n![\"Gnocchi](\"https:\/\/www.ocregister.com\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-02.jpg?w=620\")
<\/p>\n![\"Maryland](\"https:\/\/www.ocregister.com\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-03.jpg?w=620\")
<\/p>\n
\nGnocchi Pesto with Salmon \u2014 Perch, Downtown Los Angeles<\/p>\n![\"A](\"https:\/\/www.ocregister.com\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-04.jpg?w=620\")
<\/p>\n![\"A](\"https:\/\/www.ocregister.com\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-05.jpg?w=620\")
<\/p>\n
\nShort Rib and Grazing Plate \u2014 Perch, Downtown Los Angeles<\/p>\n![\"Panzanella](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-06.jpg\")
Panzanella at Bourbon Steak found inside Waldorf Astoria Monarch Beach. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nHeirloom tomato panzanella \u2014 Bourbon Steak, Dana Point<\/p>\n![\"Oyster](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-07.jpg\")
Oyster Mushroom Calamari from The Butcher\u2019s Daughter in West Hollywood. (Carolyn Burt, SCNG)
\nOyster Mushroom Calamari \u2014 The Butcher\u2019s Daughter, West Hollywood<\/p>\n![\"Bricks](\"https:\/\/www.ocregister.com\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-08.jpg?w=620\")
<\/p>\n![\"Ricotta](\"https:\/\/www.ocregister.com\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-01_fbf4f7.jpg?w=620\")
<\/p>\n
\nRicotta Jam Toast \u2014 Bricks and Birch, Redlands<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-09.jpg\")
The calabacitas dish by Daniel Castillo at the Ecology Center. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nCalabacitas \u2014 The Ecology Center\u2019s Community Table Dinner Series, San Juan Capistrano<\/p>\n![\"Two](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-10.jpg\")
Two milk teas from L\u2019Moon Creamery are seen in Upland, CA on July 18. (Photo By Mercedes Cannon-Tran\/SCNG)<\/p>\n![\"Fried](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/07\/OCR-L-BESTTHINGSJULY26-0730-11.jpg\")
Fried Goat Cheese Balls from SUR in West Hollywood. (Carolyn Burt, SCNG)
\nFried Goat Cheese Balls \u2014 SUR, West Hollywood<\/p>\n