![\"Ahi](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224169_741_OCR-L-BESTTHINGSAUG26-0831-12.jpg\")
Ahi nachos from the Naughty Fox in Avalon on Catalina Island. (Carolyn Burt, SCNG)
\nAhi Nachos \u2014 The Naughty Fox, Avalon \u2013 Catalina Island<\/p>\n
For my birthday this year, my mom and I decided to go on a fun Southern California getaway and visit Catalina Island together. Despite being a born-and-raised California girl who grew up visiting my grandparents in Orange County and now resides in Los Angeles, this was my first time visiting Catalina Island. I knew that for our itinerary, the top things on the list would be touring the Casino, eating good food, and spending as much time as possible in the ocean.<\/p>\n
The Naughty Fox\u2019s<\/a> Ahi Nachos had popped up on my TikTok algorithm as soon as it realized I was planning a visit to Avalon and started feeding me nonstop videos from Catalina Island. After dropping off our luggage at the Avalon Hotel, we decided to walk down to the restaurant and grab a spot outside with an ocean view. The scenery paired with the breeze and meal made for a perfect way to start the trip.<\/p>\n The ahi was fresh and cut into easy bite-sized pieces, and the crispy wontons were a solid base. The additional toppings of avocado, green onions, and mango made for a scrumptious bite. The sauce had a little bit of a kick to it, which I might opt out of if I got it again, but if you enjoy some heat to your dishes, it packs a nice punch.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n As a tacos aficionado, I am more than serious about al pastor. Taqueria Frontera, a Tijuana-style spot in Cypress Park, is the best I\u2019ve had \u2013 and it\u2019s not close.<\/p>\n Shaved off the trompo, with perfectly crispy edges after hitting the griddle below, the al pastor is sweet and smoky and finished with the regular-fare toppings on a freshly-made corn tortilla. Deviating, however, from the norm are two salsas \u2013 a crema-like cilantro sauce and a red and tingly house salsa that will clear your senses \u2013 dolloped onto each al pastor taco as a regular topping. And you can\u2019t forget the traditional pineapple.<\/p>\n Every time I go, I order three tacos. By the time I\u2019ve finished my second, I\u2019m back in line for more. Yes, clich\u00e9 \u2013 but I mean it. Run, don\u2019t walk.<\/p>\n \u2014 Benjamin Royer, Lakers Reporter<\/a><\/p>\n Something I\u2019ve always loved about the fair is the handheld foods that are easy to eat while strolling the fairgrounds. The Candied Watermelon at the OC Fair<\/a> may not have been a convenient dish, but it was tasty and refreshing nonetheless.<\/p>\n The serving was a massive, juicy slice of watermelon wrapped in Fruit by the Foot, with a drizzle of sweet-and-tangy chamoy and a generous sprinkle of Taj\u00edn for a sweet, spicy, salty kick. I firmly believe this was one of the healthiest options at the fair. Was it wrapped in sugar? Sure, but hey, there\u2019s a fruit under there somewhere!<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/a><\/p>\n Pre-wine tasting meals don\u2019t need to do much more than provide a little something to absorb local vineyards\u2019 specialties, but lunch at Goat & Vine is worth the drive to Temecula alone. The restaurant had me hooked when it had my favorite beer \u2014 Russian River\u2019s Blind Pig \u2014 on draft and its namesake salad \u2014\u00a0complete with strawberries, a pecan-encrusted goat cheese medallion and a champagne vinaigrette.<\/p>\n But the Summer In Italy pizza made Goat & Vine a new destination restaurant for us.<\/p>\n My wife and I have been on a constant search for anything close to a pizza we had in Zagreb, Croatia\u2019s capital, at a packed spot in a pedestrian-only section of the old town: prosciutto, arugula, tomatoes and balsamic vinegar. We\u2019ve found some offerings that hinted at what we\u2019d found, but Summer In Italy is the closest we\u2019ve encountered.<\/p>\n It didn\u2019t have the arugula, but its prosciutto, mozzarella, garlic confit tomatoes, oregano, lemon zest and honey balsamic reduction delivered a complex combination of sweet and savory that some could say was the ideal palate-opener for the wine to come. In reality, it simply was the best pizza we\u2019ve had this year.<\/p>\n \u2014 Todd Harmonson, Senior Editor, Orange County Register<\/a><\/p>\n Nothing I ate at Tiny\u2019s Burger<\/a>, chef Sang Yoon\u2019s new spot in Costa Mesa, called for pomp and circumstance. This is food that you can, and should, wolf down with abandon. The burger, in particular, proved an ideal cost-effective oasis within the less-than-hoi-polloi environs of South Coast Plaza. Said burger pairs dry-aged beef with lettuce, dill pickles, grilled onion and gochujang- and ssamjang-spiked sauce, all inside a potato bun. Juicy, tangy and slightly funky.<\/p>\n The mac and cheese combines American and sharp cheddar alongside white and red miso for added depth. Then there\u2019s the Tokyo Dog, a 10-inch Nathan\u2019s frank with Kewpie mayo, pickled ginger and bonito flakes. These paper-thin flakes sway in the heat, making it look as though the frank had come to life \u2013 a detail that, unnervingly, made me even hungrier. A welcome addition to my hot dog portfolio.<\/p>\n \u2014 Brock Keeling, Features Reporter<\/a><\/p>\n Mexican Hot Chocolate French Toast from Sunny\u2019s Cafe in Rancho Cucamonga. (Jordan B. Darling, SCNG)\n<\/p>\n Chilaquiles from Sunny\u2019s Cafe in Rancho Cucamonga. (Jordan B. Darling, SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Mexican Hot Chocolate French Toast from Sunny\u2019s Cafe in Rancho Cucamonga. (Jordan B. Darling, SCNG)\n<\/p>\n Expand<\/a> When I randomly googled breakfast spots near me in Rancho Cucamonga, Sunny\u2019s Cafe was one of the top options on the search page. It is a small shop in the back corner of a parking lot.<\/p>\n We had the Mexican Hot Chocolate French Toast, Chilaquiles, and freshly squeezed orange juice. The French toast was fluffy, the chocolate sauce on top was sweet and the berries were the perfect amount of tart to balance it all out. This was my first time trying chilaquiles, and I am still thinking about them. They were crispy and flavorful. We paired ours with over-easy eggs and the egg yolk really added to it!<\/p>\n \u2014 Jordan B. Darling, Local Reporter<\/a><\/p>\n Caprese from Pino\u2019s Sandwiches in Los Feliz. (Carolyn Burt, SCNG)\n<\/p>\n Salted Caramel Gelato Sandwich from Pino\u2019s Sandwiches in Los Feliz (Carolyn Burt, SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Caprese from Pino\u2019s Sandwiches in Los Feliz. (Carolyn Burt, SCNG)\n<\/p>\n Expand<\/a> Sometimes you see a photo of a food, or it pops into your mind, and you simply cannot go on in life until you satisfy the craving. That was me at the beginning of August, unable to go about my day until I had a schiacciata sandwich on the famous Tuscan bread.<\/p>\n Now, if you aren\u2019t familiar, Los Angeles is now home to Pino\u2019s Sandwiches<\/a>, which is a popular Florence sandwich shop that originally opened in Italy in 1965. The Los Angeles location is tucked away in Los Feliz near Skylight Books and some other popular restaurants that I\u2019ve saved on my always-growing Google Maps bookmarks.<\/p>\n Upon entering the quick-service eatery, I was immediately welcomed with warm hospitality from the employees. The menu offers a few vegetarian options, but I went with my go-to, the Caprese. I paired it with a Limonata, which made for a refreshing sip as the L.A. heat was finally headed towards cooler degrees for the day.<\/p>\n The sandwich itself was everything I hoped it would be. The bread was lightly toasted, making it warm but not too crunchy. The pesto was perfection, the tomatoes were fresh, and I enjoyed that the mozzarella was sliced thin enough slices as to not overpower the dish.<\/p>\n I also grabbed one of their prepackaged gelato sandwiches I had been eyeing on my way out, a salted caramel flavor. The cookies that wrapped the treat were thin and crisp, and one edge had been dipped in salted caramel as well.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n The Shore\u2019s chef-owner Michael Campbell wants shave ice fine enough to evoke Winona Ryder in the falling-ice scene in \u201cEdward Scissorhands,\u201d not the rubble produced by a Snoopy Sno-Cone Machine. Such precision is what, in part, makes his shave ice so good.<\/p>\n His Pi\u00f1a Pi\u00f1a Pi\u00f1a<\/a> combines that feathery pineapple ice with Dole Whip and diced pineapple, hibiscus and salted plum powder. It\u2019s icy, creamy, juicy and just salty enough to rein in the fruity onslaught. Large enough to share, but not necessary.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n This may be the first BLT I\u2019ve ever eaten that\u2019s bigger than my mouth. You can get it at Arcade Downtown<\/a>, one of Arcade Coffee Roasters\u2019 three eateries in Riverside. This sandwich is made with romaine lettuce, heirloom tomato and chipotle mayo on thickly sliced bakehouse sourdough. The bacon was exactly the way I like it, thick and crispy and flavorful. I added avocado, and the total came to $18.<\/p>\n \u2014 Fielding Buck, Restaurant Reporter<\/a><\/p>\n I\u2019ve visited several Irish pubs, but none with a kitchen menu as exciting as The Auld Dubliner in Long Beach. My mouth watered as I narrowed down the Irish food I thought of ordering. To my disappointment, on the Sunday I visited, many of those items weren\u2019t available, something the server told me happens from time to time. So I went with the safe option: a burger. Still, I wanted to stay a little adventurous and opted for the Guinness BBQ Burger.<\/p>\n The disappointment I felt from the lack of Irish food melted away with each bite of the sandwich. The patty had a smoky char from the grill and was cooked medium-rare. It was topped with Guinness BBQ sauce, a sticky cheddar, crunchy lettuce and juicy tomatoes, but what truly made me forget this wasn\u2019t what I initially wanted was the thinly sliced rasher. This was easily among the best things I ate this year.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/a><\/p>\n I love mango sticky rice. After a trip to Thailand two years ago, it has become a must-have in my house whenever we go out for Thai food, which may be basic, but during the summer it is the best dessert I can think of. Sticky rice topped with condensed milk, surrounded by thin slices of fresh mango, and they even put it in the shape of a heart; it\u2019s beautiful, delicious, and refreshing.<\/p>\n \u2014 Jordan B. Darling, Local Reporter<\/a><\/p>\n Taco Tuesdays and mezcal-forward cocktails on a Santa Ana patio are enough to draw anyone with discerning tastes to Lola Gaspar, one of only six restaurants in Orange County with a Michelin Bib Gourmand distinction.<\/p>\n But a dinner with friends offered opportunities to explore chef Luis Perez\u2019s menu that is loaded with enticing options. Perez\u2019s bocaditos del amor \u2013 his chorizo-stuffed dates \u2013 and Joya del Pac\u00edfico \u2013 a bluefin tuna tostada \u2013 got the table off to a strong start, though my main topped everything that preceded it.<\/p>\n Perez promised a lot when he named his dish El Rey del Humo \u2013 the king of smoke \u2013 and he lived up to it with a short rib dish that could be turned into tacos or enjoyed on its own. The healthy portion of smoked short rib is accompanied by a Japanese sweet potato puree that adds to its richness, making it an ideal shareable option when paired with a salad or one of the taco options (shrimp was the top choice this time).<\/p>\n The ultimate pairing with the smoky short rib, of course, came from the cocktails; I simply turned myself over to the bartender, asked for something with mezcal and enjoyed.<\/p>\n \u2014 Todd Harmonson, Senior Editor, Orange County Register<\/a><\/p>\n After perusing the menus of nearby restaurants in the area, the Scallops at Steve\u2019s Steakhouse<\/a> in Avalon caught my eye for the final dinner of my recent Catalina Island trip.<\/p>\n Noted as a house favorite, the dish is basically the restaurant\u2019s version of scampi-style, served over garlic sourdough French bread. The dish can be had with either shrimp or scallops, but my mom and I opted for the scallops. It was the right choice because both of us agreed this was one of the best meals we\u2019ve ever had.<\/p>\n The sauce was buttery and lemony, which perfectly complemented the scallops. The scallops were also seared and had a delicious taste to them, with the bread, which was nicely toasted. The dish was topped with green onions and tomatoes, which added some additional flavor. The rice pilaf we had as a side dish was also a win, as was the sunset view we had of the bay.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/a><\/p>\n BBQ Pork Muenster Grill Cheese from Pym Test Kitchen in Disney California Adventure. (Allyson Vergara, SCNG)\n<\/p>\n Iced Pandan cooler from Bengal Barbecue in Disneyland in Anaheim. (Allyson Vergara, SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n BBQ Pork Muenster Grill Cheese from Pym Test Kitchen in Disney California Adventure. (Allyson Vergara, SCNG)\n<\/p>\n Expand<\/a> On the first hot weekend of \u201cAugustween<\/a>\u201d at the Disney parks, which started in late August we had to try the goofy-looking BBQ Pork Muenster grill cheese sandwich, available at Pym Test Kitchen on Avengers Campus in Disney California Adventure. This thing was huge \u2014 and heavy. The pork belly and jalape\u00f1o flavors come through, but with the cheese and toasted bread the meal is definitely on the \u201cfattier\u201d end, so hard to finish alone. We washed it down with the Oktoberfest lager from Route 30 Brewing Co. and the yummy pork-cheddar Oktoberfest hot dog, both from Award Weiners in Hollywood Land. (Bonus: Add in the Horchata Whiskey Cocktail, made with rumchata and cinnamon whiskey, at Hollywood Lounge, and it\u2019s a full meal\/party!)<\/p>\n At Disneyland\u2019s Bengal Barbecue in Adventureland, we got the Iced Pandan Cooler as a sweet, cooling treat at the end of the night, and it was DELICIOUS. As a SoCal Asian American and lifelong boba fanatic (and critic\/self-titled expert), I was pleasantly surprised at the warmth of the tapioca boba balls and the refreshingly sweet mixture of the ube with the pandan flavor.<\/p>\n \u2014 Allyson Vergara, Local Reporter<\/a><\/p>\n I came for the unusual name and cartoon penguin on the side of the building, and I stayed for the soft texture, light flavors, and perfect amount of sweetness.<\/p>\n Shaved snow is softer than shaved ice and more solid than soft serve. I had one of their seasonal offerings, a peach cobbler, which is a mix of peach and vanilla flavors, topped with whipped cream, crushed graham crackers, and chunks of peach. Overall, the dessert paired with the atmosphere was so fun. The walls were covered in cartoon animals and the patio had giant Jenga and cornhole boards available to keep you occupied while you were waiting.<\/p>\n \u2014 Jordan B. Darling, Local Reporter<\/a><\/p>\n Top honors this month go to the majoon shake at Yummy Land<\/a>, a small Iranian dessert shop in Laguna Hills. Its stellar rendition of the Persian treat blends bananas, dates, milk and vanilla ice cream with cashews, pistachios and walnuts, some blitzed into the drink and the rest scattered atop a crown of whipped cream. With its density and heft, it lands somewhere between a sundae and, if you will, a highly-effective meal replacement.<\/p>\n The dates bring a deep, caramel-like sweetness while the nuts keep the whole thing from turning cloying. Hadley Fruit Orchards may own the Southern California date-shake mythology, but Yummy Lands\u2019 majoon has more texture and dimension. I had planned on drinking half and saving the rest for later. A very unserious lie.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n Ramen Masuta from Okanmiyaki in Rancho Cucamonga. (Jordan B Darling, SCNG)\n<\/p>\n Okonomiyaki from Ramen Masuta in Rancho Cucamonga. (Jordan B Darling, SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Ramen Masuta from Okanmiyaki in Rancho Cucamonga. (Jordan B Darling, SCNG)\n<\/p>\n Expand<\/a> Ramen Masuta is in a small shop off Foothill and Rochester in Rancho Cucamonga. My husband has been on a kick of trying the local spots in our area before our baby arrives at the end of September, and when I requested ramen in the dead of August, this is the one he picked. We started with okonomiyaki, a savory pancake-style dish, gyoza, and takoyaki. They were all warm, crispy, and exactly what I was looking for. We followed up with the ramen and karaage. The chicken was crispy and the dipping sauce had the perfect spice. The ramen broth was rich and spicy and the noodles were the right amount of firm.<\/p>\n \u2014 Jordan B. Darling, Local Reporter<\/a><\/p>\n Happy Ice recently opened an outdoor booth at Downtown Disney near Din Tai Fung. The sweet shop specializes in water ice, which is a popular dessert in Philadelphia and similar to Italian ice. As a bonus, Happy Ice is also vegan and nut-free.<\/p>\n On a hot summer day \u2014 because has there really been a day in August that hasn\u2019t felt like a heat wave \u2014 I decided to treat myself to the Rainbow Rocket. The sweet treat is described as all of the world-famous flavors in one, which adds to its colorful appearance. I opted to add chamoy and Taj\u00edn to it, which, transparently, for the $2 upcharge, I didn\u2019t think was worth the price for the topping, as it was a very minor amount.<\/p>\n The water ice itself was the perfect dessert to help me stay cool as I walked around the shops of Downtown Disney. The flavorful frozen delicacy is a welcome addition to the new eateries and shops in the area, arguably giving the nearby Dole Whip a run for its money.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Reporter<\/a><\/p>\n Few disappointments prove more crushing than opening a doughnut box, either at work or a large event, and discovering that its glistening contents have been massacred, cut into halves or quarters. A pastry crime scene I uncovered in August.<\/p>\n The idea that this will somehow prevent me from taking the equivalent of two full doughnuts \u2013 at least \u2013 is laughable. I mean, I get it: The doughnuts are cut up for sharing. But any thoughts of altruism fly out the window when, as happened this month, those doughnuts come from The Donuttery in Huntington Beach<\/a>.<\/p>\n Truly among the finest specimens in Orange County, these dunkers straddle the line between classic and newfangled without losing any of their soul. I went for my favorite, a maple bar, snatching its delicious, vivisected carcass, blanketed in a thick coating of glaze. After devouring the maple, I moved on to the chocolate bar\u2019s body parts. Ditto. Phenomenal. Even the plain old fashion, arguably the bottom rung of the doughnut hierarchy, was top-notch.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/a><\/p>\n On a random doomscroll, an influencer showed me Make it Bougie from Moon Grill Hawaiian BBQ<\/a> in Ontario. Needless to say, I was influenced, and for once it had a stellar payout. I immediately saved the video and sent it to my husband to add to our ever-growing list of food in the Inland Empire.<\/p>\n The takeout box came with one lobster tail paired with a beef rib, four pieces of Cajun garlic shrimp, and Hawaiian BBQ chicken paired with a side of rice and mac salad. There were so many flavors happening, and it was a huge amount of food, which made it worth the price. My favorites were the lobster and the chicken.<\/p>\n \u2014 Jordan B. Darling, Local Reporter<\/a><\/p>\n I feel like the ultimate praise to give a restaurant is that after the first bite, you know it\u2019s one you can take your family to visit.<\/p>\n The gelato from Bacio di Latte<\/a> is small but mighty, and packed with flavor. Each bite is both rich and decadent. I opted to go with the sweet cream paired with the chocolate hazelnut. The two flavors complemented. each other nicely, and while not competing, the chocolate hazelnut was the winner in my eyes.<\/p>\n Sometimes food allows you to day dream and travel, and as I took a bite of this gelato I felt like I was no longer in a midst of a heat wave in the Valley, but rather on a vacation in Italy, living my Lizzie McGuire Movie dreams, ready to hop on a red moped as \u201cVolare\u201d covered by Vitamin C plays to the soundtrack of my life.<\/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 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 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![\"Tacos](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224169_514_OCR-L-BESTTHINGSAUG26-0831-20.jpg\")
Tacos Al Pastor, Taqueria Frontera in Cypress Park. (Benjamin Royer, SCNG)
\nTacos Al Pastor \u2014 Taqueria Frontera, Cypress Park<\/p>\n![\"Candied](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224170_978_OCR-L-BESTTHINGSAUG26-0831-21.jpg\")
Candied Watermelon served at The OC Fair in Costa Mesa. (Charlie Vargas, SCNG)
\nCandied Watermelon \u2014 The OC Fair, Costa Mesa<\/p>\n![\"Summer](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224170_172_OCR-L-BESTTHINGSAUG26-0831-22.jpg\")
Summer In Italy from Goat & Vine in Temecula. (Todd Harmonson, OC Register\/SCNG)
\nSummer In Italy \u2014 Goat & Vine, Temecula<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224171_871_OCR-L-BESTTHINGSAUG26-0831-23.jpg\")
A platter of goodness from chef Sang Yoon\u2019s Tiny\u2019s Burger in Costa Mesa. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nA burger, a hot dog and more \u2014 Tiny\u2019s Burger, Costa Mesa<\/p>\n![\"Mexican](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-24.jpg?w=620\")
<\/p>\n![\"Chilaquiles](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-10.jpg?w=620\")
<\/p>\n
\nMexican Hot Chocolate French Toast & Chilaquiles \u2014 Sunny\u2019s Cafe, Rancho Cucamonga<\/p>\n![\"Caprese](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-25.jpg?w=620\")
<\/p>\n![\"Salted](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-26.jpg?w=620\")
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\nCaprese \u2014 Pino\u2019s Sandwiches, Los Feliz<\/p>\n![\"Pi\u00f1a](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224171_48_OCR-L-BESTTHINGSAUG26-0831-02.jpg\")
Pi\u00f1a Pi\u00f1a Pi\u00f1a shave ice at The Shore in San Juan Capistrano. (Photo by Mindy Schauer, Orange County Register\/SCNG)
\nPi\u00f1a Pi\u00f1a Pi\u00f1a shave ice \u2014 The Shore, San Juan Capistrano<\/p>\n![\"Arcade](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224172_162_OCR-L-BESTTHINGSAUG26-0831-03.jpg\")
Arcade Downtown in Riverside serves a BLT on thickly sliced bakhouse sourdough. (Photo by Fielding Buck\/The Press-Enterprise\/SCNG)
\nBLT \u2014 Arcade Downtown, Riverside<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224173_738_OCR-L-BESTTHINGSAUG26-0831-04.jpg\")
The Guinness BBQ Burger served at The Auld Dubliner in Long Beach. (Photo by Charlie Vargas, SCNG)
\nGuinness BBQ Burger \u2014 The Auld Dubliner, Long Beach<\/p>\n![\"Mango](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224173_991_OCR-L-BESTTHINGSAUG26-0831-05.jpg\")
Mango Sticky Rice from Thai Diamond Bar.B.Q in Rancho Cucamonga (Jordan B Darling, SCNG)
\nMango Sticky Rice \u2014 Thai Diamond Bar.B.Q., Rancho Cucamonga<\/p>\n![\"El](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224174_35_OCR-L-BESTTHINGSAUG26-0831-06.jpg\")
El Rey del Humo from Lola Gaspar in Santa Ana. (Todd Harmonson, OC Register\/SCNG)
\nEl Rey del Humo \u2014 Lola Gaspar, Santa Ana<\/p>\n![\"Scallops](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224174_204_OCR-L-BESTTHINGSAUG26-0831-07.jpg\")
Scallops Avalon Style from Steve\u2019s Steakhouse, Avalon on Catalina Island. (Carolyn Burt, SCNG)
\nScallops Avalon Style \u2014 Steve\u2019s Steakhouse, Avalon on Catalina Island<\/p>\n![\"BBQ](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-08.jpg?w=620\")
<\/p>\n![\"Iced](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-19.jpg?w=620\")
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\nBBQ Pork Muenster Grill Cheese and Pandan Cooler\u00a0 \u2014 Disneyland & Disney California Adventure, Anaheim<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224175_307_OCR-L-BESTTHINGSAUG26-0831-09.jpg\")
The Peach Cobbler shaved snow, Ontario, Vampire Penguin (Jordan B Darling, SCNG)
\nThe Peach Cobbler Shaved Snow \u2014 Vampire Penguin, Ontario<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224175_24_OCR-L-BESTTHINGSAUG26-0831-11.jpg\")
The majoon shake at Yummy Land in Laguna Hills. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nMajoon shake \u2014 Yummy Land, Laguna Hills<\/p>\n![\"Ramen](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-13.jpg?w=620\")
<\/p>\n![\"Okonomiyaki](\"https:\/\/www.sgvtribune.com\/wp-content\/uploads\/2026\/08\/OCR-L-BESTTHINGSAUG26-0831-18.jpg?w=620\")
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\nOkonomiyaki & Tonkostu Ramen \u2014 Ramen Masuta, Rancho Cucamonga<\/p>\n![\"Rainbow](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224176_282_OCR-L-BESTTHINGSAUG26-0831-14.jpg\")
Rainbow Rocket water ice from Happy Ice in Downtown Disney in Anaheim. (Carolyn Burt, SCNG)
\nRainbow Rocket Water Ice \u2014 Happy Ice, Downtown Disney in Anaheim<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224177_365_OCR-L-BESTTHINGSAUG26-0831-15.jpg\")
A big box of doughnuts from The Donuttery. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nA big box of doughnuts \u2014 The Donuttery, Huntington Beach<\/p>\n![\"Make](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224177_705_OCR-L-BESTTHINGSAUG26-0831-16.jpg\")
Make it Bougie from Moon Grill Hawaiian BBQ in Ontario. (Jordan B Darling, SCNG)
\nMake it Bougie \u2014 Moon Grill Hawaiian BBQ, Ontario<\/p>\n![\"Bacio](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/1788224178_44_OCR-L-BESTTHINGSAUG26-0831-17.jpg\")
Bacio di Latte and Giandujotto gelato from Bacio di Latte in Encino. (Carolyn Burt, SCNG)
\nBacio di Latte (Sweet Cream) and Giandujotto (Hazelnut & Chocolate) Gelato \u2014 Bacio di Latte, Encino<\/p>\n