{"id":481746,"date":"2026-10-01T16:32:15","date_gmt":"2026-10-01T16:32:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/481746\/"},"modified":"2026-10-01T16:32:15","modified_gmt":"2026-10-01T16:32:15","slug":"the-best-things-we-ate-at-southern-california-restaurants-in-september-orange-county-register","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/481746\/","title":{"rendered":"The best things we ate at Southern California restaurants in September \u2013 Orange County Register"},"content":{"rendered":"

While it might not feel like it outside, it\u2019s officially fall in Southern California, which means autumn activities<\/a> and seasonal foods<\/a> like apple tarts and pumpkin pie. As the weather becomes cooler, it\u2019s all the more reason to cozy up with a comfort meal, and our team has some recommendations for new additions to your local list of spots to try.<\/p>\n

Here\u2019s a look at nearby eateries to try around Los Angeles and Orange counties 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

\"SteakSteak frites at Bloom in San Juan Capistrano. (Brock Keeling, SCNG)
\nSteak frites \u2014 Bloom Restaurant + Bar, San Juan Capistrano<\/p>\n

As a reporter dedicated to covering the restaurant landscape, I often find myself dining alone. Solo. Just me. And, for the most part, I enjoy it. Ideally, I\u2019ll nab a seat at the bar where I can eat in peace, avoid monopolizing a table and scroll in between bites sans judgment. One of my favorite perches is Bloom<\/a> in San Juan Capistrano, smack dab on the corner of Camino Capistrano and Old Mission Road.<\/p>\n

On a recent visit, I ordered the steak frites: a 10-ounce prime flat iron steak cooked medium-rare and sliced against the grain. The beef arrived rosy, tender and savory, finished with a melting pat of herbed butter. A generous tangle of herb-seasoned fries soaked up just enough of the steak\u2019s juices. Dining alone does have its advantages \u2013 no one was there to ask for a bite.<\/p>\n

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

\"Butter<\/p>\n

Butter and Cream Bakery\u2019s First Timer Pizza in Los Alamitos. (Photo by Christina Merino, Press-Telegram\/SCNG)\n<\/p>\n

\"Butter<\/p>\n

Butter and Cream Bakery\u2019s Half Burrata + Pepperoni + Honey and Half Elote Pizza in Los Alamitos. (Photo by Christina Merino, Press-Telegram\/SCNG)\n<\/p>\n

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Butter and Cream Bakery\u2019s First Timer Pizza in Los Alamitos. (Photo by Christina Merino, Press-Telegram\/SCNG)\n<\/p>\n

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\nFirst Timer Pizza and Half Burrata + Pepperoni + Honey and Half Elote Pizza \u2014 Butter + Cream Bakery, Los Alamitos<\/p>\n

Could a bakery<\/a> known for its custom-decorated cakes also make pizza? At Butter and Cream Bakery in Los Alamitos, the answer is definitely yes. When I went in to pick up my pizzas, owner Nataly Stein was in the shop that day, and her enthusiasm for this part of her business venture is contagious. Stein said she hopes more people come to try her pizzas because they\u2019re made with premium ingredients and worth sharing \u2013 and they absolutely are. My family and I had a movie night to enjoy the pizzas, but they ended up being the stars \u2013 no crust was left behind.<\/p>\n

I took home two of their pies, the First Timer \u2013 half pepperoni garlic and half crispy potato \u2013 as well as a half burrata, pepperoni and honey, and half elote. While you may think that potatoes and elote are an interesting selection of toppings, Butter and Cream Bakery totally make it work. As a lover of dipping my pizza in ranch, the bakery offers its own homemade ranch, which is also worth trying.<\/p>\n

Butter and Cream Bakery\u2019s pizzas at its Los Alamitos location, 11196 Los Alamitos Blvd., are available Wednesday through Saturday from 4 to 8 p.m. and Sunday from noon to 7 p.m. You can also order online at bcpizzas.com<\/a>.<\/p>\n

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

\"MileMile High Apple Pie from Apple Annie\u2019s Bakery & Restaurant in Oak Glen. (Carolyn Burt, SCNG)
\nMile High Apple Pie \u2014 Apple Annie\u2019s Bakery & Restaurant, Oak Glen<\/p>\n

For years I\u2019ve wanted to visit the famed Oak Glen for apple picking season and the dream finally came true this September. One of our stops on the road trip was none other than Apple Annie\u2019s Bakery & Restaurant. Naturally, we had to get a slice of the apple pie from the restaurant, and we opted to get a scoop of ice cream with it.<\/p>\n

The pie was decadent and flavorful, especially when you got the perfect bite of cinnamon apple, vanilla ice cream and flaky crust topped with sugar.<\/p>\n

As far as seasonal flavors go, this pie was a personal reminder that while pumpkin may be the mascot of fall, apples are the true star of September.<\/p>\n

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

\"DiverDiver Scallops\tfrom Poppy & Seed in Anaheim (Todd Harmonson, SCNG)
\nDiver Scallops \u2014 Poppy & Seed \u2013 Anaheim<\/p>\n

Scallops look simple, but too often they are botched at home or in lesser restaurants. And a bad scallop can range from a golf ball substitute to a threat to the digestive system.<\/p>\n

Perfect scallops, like the ones from chef Michael Reed\u2019s kitchen, are a delight and should be ordered whenever possible. In a recent visit to what has become a north Orange County favorite, our server justifiably raved about two other mains featuring duck and pork, but she insisted that the menu\u2019s highlight that night was the diver scallops dish.<\/p>\n

It was my wife\u2019s birthday, so we ordered all three.<\/p>\n

Each dish delivered robust, complex flavors, but the scallops indeed were the stars. They were cooked to the just-right level and were accompanied by corn three ways: a sweet corn velout\u00e9, charred corn with some pork mixed in and a little popcorn for salt and crunch.<\/p>\n

My wife enjoyed it so much that she saved half a scallop and some of the corn trifecta to add to her next day\u2019s lunch.<\/p>\n

\u2014 Todd Harmonson, Senior Editor, Orange County Register<\/a><\/p>\n

\"Lobster<\/p>\n

Lobster roll from Hook and Anchor in Dana Point. (Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

\"Lobster<\/p>\n

Lobster cocktail from Hook and Anchor in Dana Point. (Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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Lobster roll from Hook and Anchor in Dana Point. (Mercedes Cannon-Tran\/SCNG)\n<\/p>\n

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\nLobster Roll \u2014 Hook and Anchor, Dana Point<\/p>\n

When I saw this was touted as the best lobster roll in California, I had to try it for myself. I won\u2019t lie. I was not disappointed and was so happy that this was served as a warm-style roll with melted butter. The lobster roll ratio was really fair for the price, and the fries were delightfully crispy. I don\u2019t know that it\u2019s the best in California, but it certainly was the best that I\u2019ve tried so far.<\/p>\n

I also ordered the lobster cocktail since it was the first time I\u2019ve ever seen that offered on a menu. The lobster was fresh and plentiful, and honestly, it came with some of the best cocktail sauce I\u2019ve ever had.<\/p>\n

I will say the restaurant itself is a little bit unassuming as it is in a strip mall. Since I was visiting the beach already that day, I was definitely in the mood for seafood and was really happy with everything that I got. I will be returning to see what else Hook and Anchor has to offer.<\/p>\n

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

\"PappardellePappardelle with braised lamb ragu and toasted pistachio at H.O.M. Italian Eatery in Woodland Hills. (Benjamin Royer, SCNG)
\nPappardelle with braised lamb ragu and toasted pistachio \u2014 H.O.M. Italian Eatery, Woodland Hills<\/p>\n

No other restaurant has endeared itself to the San Fernando Valley more than H.O.M. since it opened just over seven years ago. Claudio and Gio Morra, brothers whose family has been involved in the Los Angeles dining scene for decades, bring you into their clan\u2019s Naples roots with their friendly faces and amazing food.<\/p>\n

Rotating menus seasonally, their new pappardelle pasta with lamb ragu and toasted pistachio may be one of my favorites. Deeply rich, the dish might be best shared for two. But the homogeneity of flavor is hard to ignore.<\/p>\n

H.O.M. is just as perfect as a casual weeknight spot as it is for special occasions. They even have a secret menu of classic Italian favorites if nothing on their fall menu catches your eye. You\u2019ll leave with a hug from staff that treats diners like family and a full belly.<\/p>\n

\u2014 Benjamin Royer, Lakers Reporter<\/a><\/p>\n

\"TiramisuTiramisu is one of the dessert options at Emilia, a new restaurant in Redlands. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nDulce De Leche & Coffee Tiramisu \u2014 Emilia, Redlands<\/p>\n

Emilia is a new restaurant that\u2019s generated some buzz in Redlands. It describes itself as \u201cMexico, reimagined.\u201d The menu leans toward the cuisine of Vera Cruz with a focus on seafood, with specialties that include grilled octopus with chimichurri.<\/p>\n

But it found room for an \u201cItalian classic\u201d with its tiramisu, which is the most wonderfully cloud-like take on this dessert I\u2019ve ever tasted. The espresso and cocoa flavors really come through.<\/p>\n

The cost is $12, and a meal will start in the $25-$30 range.<\/p>\n

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

\"SpamSpam musubi at \u2018Ai Pono Cafe and Exit 8 Bodega in Costa Mesa. (Brock Keeling, SCNG)
\nMusubi \u2014 \u2018Ai Pono Cafe and Exit 8 Bodega, Costa Mesa<\/p>\n

Spam gets all the attention, but the rice deserves top billing too. At \u2018Ai Pono Cafe<\/a> and Exit 8 Bodega<\/a>, located across the street from each other, Hawaiian-born Gene Villiatora understands that a musubi\u2019s foundations merit as much care as whatever sits atop it. And his musubi are, for me, the best Orange County has to offer.<\/p>\n

The Spam and hot dog iterations are good places to start, though Korean chicken and Portuguese sausage are just as good. These modest bundles of rice, meat and nori deliver a satisfaction more elaborate dishes often miss. Best of all, you can find them at two places in Costa Mesa.<\/p>\n

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

\"MulaMula de Bruma from En Cultura Ahumadero BBQ Bar in Anaheim. (Todd Harmonson, SCNG)
\nMula de Bruma \u2014 En Cultura Ahumadero BBQ Bar, Anaheim<\/p>\n

I appreciate beauty but also see it as a danger sign.<\/p>\n

To clarify, this is when it comes to booze. There\u2019s nothing dangerous about my wife\u2019s smile or a Caribbean sunset, but a pretty bottle of tequila<\/a> or a gorgeous cocktail often should be avoided.<\/p>\n

For the former, it frequently means mass-produced swill. For the latter, it can be a sign of stomach-turning sweetness.<\/p>\n

Fortunately, I didn\u2019t see this blackberry mule before I ordered it on a stop for pre-dinner drinks on the patio outside the Anaheim Packing District. The mix of mezcal, gin and ginger beer over crushed ice made for a delicious, refreshing cocktail with bite, and it was topped wth blackberries, mint and a flower to create one of the best-looking libations I\u2019ve had in Orange County.<\/p>\n

Thankfully, looks weren\u2019t everything.<\/p>\n

A quick confession: We\u2019ve only enjoyed drinks at En Cultura because we\u2019ve had reservations at neighboring Poppy & Seed, but the Mexican-inspired barbecue smelled incredible. Next time.<\/p>\n

\u2014 Todd Harmonson, Senior Editor, Orange County Register<\/a><\/p>\n

\"BlueBlue Crab and Spicy Tuna Onigiri from Onigiri Time in Pasadena (Carolyn Burt, SCNG)<\/p>\n

Blue Crab and Spicy Tuna Onigiri \u2014 Onigiri Time, Pasadena<\/p>\n

Onigiri Time has been on my list of places I need to visit for a minute. The street cart is a hidden gem of Pasadena, located not too far from Vroman\u2019s Bookstore. I stopped by on the way to the office one day, picking up two onigiri for myself, blue crab and spicy tuna, and one for a friend, bulgogi beef.<\/p>\n

I also happened to be there the same day the business owner, Tone Choe, was and he made the experience all the more delightful. It\u2019s clear that he\u2019s passionate about what he does and wants his customers to have the best possible experience.<\/p>\n

All three were delicious and good-sized portions. The rice was perfectly cooked, the seafood was fresh and the pull-apart packaging ensures the nori stays crisp. Part of the fun of the dish is pouring the creamy wasabi sauce on top. It was the perfect midday pick-me-up.<\/p>\n

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

\"ArmyArmy base stew (budae-jjigae) at Yuk Dae Jang in Irvine. (Brock Keeling, SCNG)
\nArmy base stew (budae-jjigae) \u2014 Yuk Dae Jang, Irvine<\/p>\n

This Korean chain has turned into a regular Friday-night haunt for me and my friends. Our go-to of late is the ration-based Army Base Stew, or budae-jjigae, a hearty dish whose generous portions and unassuming ingredients make the case for ordering together. Its origins, however, are less festive: In the lean years following the Korean War, cooks near U.S. military bases combined American processed meats (including sausages and Spam) with kimchi, rice cakes and pepper flakes (gochugaru). The dish became a comfort-food staple.<\/p>\n

The one at Yuk Dae Jang comes with sausage, ham, ramen noodles, tofu, mushrooms and an umami-packed broth, all of which is kept bubbling over a portable burner at the table. Noodles provide the slurping and rice cakes offer chew, with plenty of salty morsels of meat in between. An ideal dish for the coming winter months and incoming El Ni\u00f1o fracas ahead.<\/p>\n

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

\"LavenderLavender goat cheese and fig pizza, rosemary garlic fries with lavender ranch, and a frozen lavender lemonade from 123 Farms in Cherry Valley. (Mercedes Cannon-Tran, SCNG)
\nLavender goat cheese and fig pizza, rosemary garlic fries with lavender ranch, frozen lavender lemonade \u2014 123 Farms, Cherry Valley<\/p>\n

To say that I was pleasantly surprised that the food was so good at this festival would be an understatement. I opted to try as many lavender-themed food items as I possibly could. I tried the lavender fig and goat cheese pizza, where I added prosciutto, which was definitely the right choice. I also paired it with a lavender lemonade, garlic rosemary fries, and a side of lavender ranch.<\/p>\n

I think if you\u2019re gonna go out to Cherry Valley to see the beautiful lavender fields and enjoy the festival, you\u2019re definitely going to want to stay for the food. Not pictured are also lavender-themed cocktails, wine, and beer. For the assortment that I tried, everything was really good and paired really well with the lavender.<\/p>\n

It really is magical to be there at night with all the twinkling lights and the purple lights that light up the lavender fields.<\/p>\n

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

\"GuavaGuava Dragon Smoothie from The Real Juicery in Tarzana. (Carolyn Burt, SCNG)
\nGuava Dragon Smoothie \u2014 The Real Juicery, Tarzana<\/p>\n

There\u2019s been a recent trend of \u201coverflow\u201d smoothies, where the smoothie is just so jam-packed into the cup that it comes out of the lid. It\u2019s a fun visual to demonstrate just how thick the smoothie is. Main Squeeze in Santa Monica got the first wave of attention for the new style, and now The Real Juicery in the Valley has been getting some love online.<\/p>\n

I opted to go with the guava dragon, which included pitaya, pineapple, strawberry, mango and guava nectar. They were not messing around when it came to the overflow. I had to grab a spoon to eat the top part before it melted.<\/p>\n

The smoothie itself was exactly what I needed to cool down on a hot day in L.A. It was sweet, but not too sweet, and packed with flavor. It\u2019s always nice to find a viral spot that lives up to the hype.<\/p>\n

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

\"TheThe French toast at Le Hut Dinette in Santa Ana. (Brock Keeling, SCNG)
\nFrench toast \u2014 Le Hut Dinette, Santa Ana<\/p>\n

When my San Francisco friends deign to pay me a visit (for many an SF denizen, mustering up the courage to venture south of the Grapevine is no small feat), I usually ease them into Orange County by suggesting we meet somewhere in North County. Santa Ana is always a good bet. During a recent visit, a friend, his pooch and I made a beeline to Le Hut Dinette<\/a> for Sunday brunch.<\/p>\n

Among the many choice dishes from chef Ryan Garlitos\u2019 kitchen is the French toast. A thick slice of Japanese milk bread from neighbor 61 Hundred is soaked in egg custard, griddled deep golden brown, then topped with ember-roasted strawberry jam and a quenelle of vanilla bean-speckled Chantilly cream. Crispy at the edges and custardy at its core, it made the case for crossing the Grapevine far better than I ever could.<\/p>\n

\u2014 Brock Keeling, Restaurant Reporter<\/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 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 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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