![\"Tho](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-04_cfd673.jpg\")
Tho One Thai Eatery\u2019s Tom Kha Soup was the standout dish of 2025. (Photo by SCNG staff Emily St. Martin)
\nTom Kha Soup \u2013 Tho One Thai Eatery, La Verne<\/p>\n
This year, I\u2019ve often returned to the question, what does comfort taste like? The answer varies with the weather, the day, my mood. But one constant, rain or shine, has been this Tom Kha soup. Tucked into the corner of an unassuming shopping center in La Verne is the best Thai food I\u2019ve tasted in California. Tho One Thai Eatery, with Chef Pim at the helm, boasts fare made with one not-so-secret ingredient: love. While I\u2019ve tried everything from the Pad Kee Mao to the Panang Curry (all fantastic), it\u2019s the Tom Kha that goes beyond feeding me; this soup offers a warm embrace. Made with creamy coconut milk, mushrooms, white onion, green onion, lemongrass, galanga, kaffir, leaves, lime, chili oil paste and the patron\u2019s choice of protein (I always go with chicken), this dish does wonders for the soul. I order mine with a side of rice, which I throw into the bowl to make the dish heartier. If you\u2019ve never tried Tom Kha, know that it\u2019s typically served with woody aromatics like lemongrass stalks and galangal slices that infuse the broth with a vibrant flavor, but aren\u2019t meant to be eaten. Think of cloves and a cinnamon stick in a glass of hot cider, necessary and delicious, but not for munching on.<\/p>\n
\u2014 Emily St. Martin, Digital Features Editor<\/p>\n
\u00a0<\/p>\n
![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-08.jpg\")
The Raymond served at Amara Caf\u00e9 & Restaurant, in Pasadena. (Photo by Charlie Vargas, Los Angeles Daily News\/SCNG)
\nThe Raymond \u2013 Amara Caf\u00e9 & Restaurant, Pasadena<\/p>\n
When I went on a hot chocolate run earlier this month in search of the most unique the region has to offer, I didn\u2019t know what I would find. Out of the five that I tasted, the\u00a0Raymond at Amara Caf\u00e9 & Restaurant<\/a>\u00a0in Pasadena captured my heart and taste buds. On the outside, the cafe blends seamlessly into Old Town Pasadena\u2019s cityscape, but much like the Venezuelan restaurant\u2019s popular cachapa (a crisp pancake filled with queso fresco or queso de mano), it\u2019s what\u2019s inside that counts.\u00a0The Raymond is among the many beverages and dishes that spotlight Venezuelan fare. It\u2019s made with a signature Venezuelan hot chocolate blend concocted by Chef Amara Barroeta. The dark, thick caramel texture and s\u2019mores-style marshmallow were a decadent delight from start to finish. It is ultra chocolatey, so if you\u2019re not a certified chocolate lover, beware or better yet, let it win you over.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n Grand Central Market<\/a> often tops any list of \u201cThings to do when you visit Los Angeles,\u201d and for good reason. The massive food hall offers a diverse range of fare, making it convenient if you\u2019re going with a group and everyone\u2019s in the mood for something different. It also highlights the city\u2019s hustle and bustle as you wander through the different stalls, each decorated to reflect the restaurant\u2019s unique style.<\/p>\n Broad Street Oyster Co.<\/a> is one of those spots I\u2019ve been wanting to try, and after catching a matinee performance at the Ahmanson Theatre<\/a> nearby, I had the perfect opportunity. While the entire menu<\/a> was very enticing, I went with the Lobster Roll. The stall offers both hot with butter or chilled with mayo\u2014I went with the latter. If you\u2019re feeling bougie, you can add caviar to your roll for an additional $15. I saved the cash and went sans caviar this time. Still, each bite of this roll was better than the last. The bun was buttered and toasted to perfection. The Lobster was tasty and fresh, and the mayo made it creamy without overpowering the flavor.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n It takes a certain casual-cool to hide Orange County\u2019s most inventive sushi behind a banal set of doors in Fullerton, but Akashiro more than earns the conceit. Inside, the trio of Diego Kanashiro, Richard Galla and Manuel Tam mix their Peruvian, Japanese and Chinese backgrounds to create some of the most inventive Nikkei sushi around, not as a fusion gimmick but as precise cuisine. Amid a roster of highlights, including an uni tart nestled inside a beveled glass jar or the ultrafatty otoro, their Peruvian ceviche<\/a>, a masterclass in tension, stands out as my favorite dish of 2025. It\u2019s a total stunner. You get a substantial, weighty bowl filled with a delicate tangle of striped bass, onions and cilantro, all spiked with the citrusy heat of aji limo. Then comes the added texture: the crunch of fried sweet potato, Peruvian corn and cancha. Everything gets doused in a spicy leche de tigre that ties the medley together. If you\u2019ve been sleeping on this place, stop hitting the snooze button on Fullerton\u2019s best-kept secret<\/a>.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/p>\n In March<\/a>, I visited Happy Mediums<\/a>, a small restaurant in Crown Village, in a small shopping center that\u2019s something of a destination for foodies. It\u2019s a few steps away from Village Bread, a bakery that attracts customers from miles around for its sourdough and rye loaves as well as a variety of delicious pastries. Happy Mediums,<\/a> which began as a pop-up run out of an Echo Park home before it launched the brick and mortar shop in 2021, has a short menu of breakfast items, toasts, salads and sandwiches. I ordered the muffaletta, a sandwich that originated in New Orleans\u2019 Central Grocery in the early 1900s, but Happy Mediums boasts the Chicago-style muffaletta, which uses a spicy pickled vegetable medley rather than New Orleans\u2019 olive salad. Slathered with a mustard-mayo and stacked with mortadella, capocollo, salami, provolone, arugula and the secret ingredient\u2014the house giardiniera\u2014on a stunningly beautiful sesame focaccia roll, this was an easy choice for my 2025 standout. I also indulged in a slice of passion fruit pie, which was tart and very satisfying.<\/p>\n \u2014 Fielding Buck, Restaurant Reporter<\/p>\n When dining out, I\u2019m especially interested in an establishment\u2019s atmosphere, which is why Aroma in the quaint Tujunga Village district passes the vibe check. At first glance, Aroma appears to be a small-town bakery, but I was pleasantly surprised to find that what I thought was a coffee shop with outdoor seating is actually a home converted into a dining destination. Aroma is also a very \u201cbe present\u201d space, and less work-from-home-friendly (no outlets or wifi). This gem of a cafe is an ideal spot to catch up with friends, do some writing or read the paper. But the food, let\u2019s talk about the food. After finding a cozy spot near the fireplace, my salad arrived. Salads are easy enough to make at home, but when a stellar restaurant adds its own flair, it justifies the $17 price tag. The balsamic vinaigrette complemented the mixed baby greens, candied walnuts, tomatoes, and cucumbers. But the star of the show was the goat cheese. The herb-encrusted goat cheese rounds add a beautiful texture and flavor to the meal, and the trick is to ration them so you have a bit of it in each (perfectly composed) bite.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n Bar food can be hit or miss, but when it hits, it hits. The Vampire Killer burger at The Liberties in Downtown Los Angeles (at the corner of Wilshire Blvd. and S. Bixel St.) exceeded the hype of its menu description, which was a pleasant surprise. The burger\u2019s center is a 6-ounce lamb patty, a bit unusual for a bar but nonetheless adventurous in the best way. The sandwich is topped with Irish cheddar, grilled Serrano peppers for a spicy kick, grilled onions, mixed greens, and garlic chips, between two soft brioche buns with a light garlic aioli spread. The crispy fries were the perfect side to the burger and will pair with any of the beers on tap. I recommend Stone Brewery\u2019s Buenaveza Salt & Lime Lager, but would be remiss not to give a nod to the craft cocktails and extensive whisky selection. The moody interior decor, variety in seating from cozy couches to high tops with barstools, and overall ambiance make this corner pub an elevated spot to catch a sports event or catch up with friends.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n Cedar Agave in Redlands serves sharables such as Muhammara Rojo. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)\n<\/p>\n Cedar Agave in Redlands serves sharables such as Taquitos de Jibneh, left, pita bread and Muhammara Rojo. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)\n<\/p>\n Show Caption<\/p>\n 1 of 2<\/p>\n Cedar Agave in Redlands serves sharables such as Muhammara Rojo. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)\n<\/p>\n Expand<\/a> My big splurge in May<\/a> was a visit to Cedar Agave, a boutique Lebanese-Mexican fusion restaurant off of Orange Street Alley in Downtown Redlands. The swanky spot serves family-style dishes perfect for sharing and my three-course meal was a standout (I\u2019m still thinking about it seven months later). I particularly enjoyed the Muhammara Rojo, a roasted red pepper dip with toasted walnuts, tahini, pomegranate molasses, achiote rojo, mixed with toasted flour tortilla. It\u2019s light, tasty and vegan. Also topping the list were the Taquitos de Jibneh, deep-fried spring rolls with mozzarella and cream cheese, akkawi cheese, parsley and fried potato peels. For dessert I had the Oaxacan Chocolate Cr\u00e9me, made with Oaxacan chocolate, sabl\u00e9, coconut cream, cinnamon, sea salt and chocolate shavings.<\/p>\n \u2014 Fielding Buck, Restaurant Reporter<\/p>\n I\u2019ll admit it: To an absurd degree, I\u2019m fixated on this chicken\u2019s verdigris. The chicken (\u201cspring chicken a la moutarde,\u201d to be exact, a riff on the rustic French dish) at Ilya<\/a>, \u201cTop Chef<\/a>\u201d winner Charbel Hayek\u2019s new San Clemente standout, arrives at the table in colorful fashion. It\u2019s a verdant, family-style dish featuring a roasted bird prepared in the spatchcock method (cracked flat with the backbone removed), which allows for more even cooking, resulting in exceedingly tender meat from breast to thigh to wing. That green top comes from an herb-butter crust, giving it its emerald hue. And finally, complementing the bird is a pool of mustard-tinged au jus, presented on an oval platter. Just one of the inventive concoctions at this new destination spot in South County from the chef-owner behind Ladyhawk and Laya in Los Angeles.<\/p>\n \u2014 Brock Keeling, Restaurant Reporter<\/p>\n Ggiata is a name that might ring a bell if you\u2019ve spent recent downtime scrolling on TikTok. The sandwich shop has gained social media fame thanks to a few viral videos, which made me curious to stop by. Their Studio City location is charming with its retro design. While there is some seating inside, the shop is small, so be prepared for a grab-and-go meal. I chose the eggplant parm, which was one out of a handful of vegetarian options. Opening the to-go box, all I could say was \u201cWow, this smells so good.\u201d And the first bite surpassed every expectation. For context: my parents raised me on eggplant parmesan. Despite being anti-chain restaurants, they\u2019re big fans of Buca di Beppo\u2019s. The flavors, combined with the texture, made it clear that this is where I\u2019ll take my parents for a bite to eat the next time they\u2019re in town (they\u2019ll be happy to support a local business). The cheese, sauce and eggplant all felt perfectly portioned, not only to taste, but so you\u2019re not left with parts of the sandwich awkwardly falling out with each bite. This bread is some of the best sandwich bread I\u2019ve had in my life, and that\u2019s coming from a Bay Area girl who makes Dutch crunch her whole personality when she hears you went to Ike\u2019s. If I can convey one thing about this sandwich, let it be how good the bread was.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n With locations in Los Angeles and Costa Mesa, Descanso offers both standard dining and a la Plancha. Dining a la Plancha, or \u201con the griddle,\u201d is similar to teppanyaki but focuses on street-style food you might find in Mexico City and simple, fresh ingredients.\u00a0Led by Chef Sergio Lopez, Descanso focuses on Michoac\u00e1n-inspired cuisine, and while I could wax poetic about the Alambre or Poblano Rajas, it was the cheesecake that lingered in the back of my mind all year.\u00a0The dessert, made with cinnamon, strawberries, and caramel cajeta sauce, is a\u00a0twist<\/a> on the classic Mexican rice pudding (arroz con leche) and tastes just like the traditional dish.\u00a0The difference lies in the texture, where the cheesecake\u2019s creaminess dominates while still maintaining that milky rice foundation in the overall taste. My favorite part was the crust, made with Maria cookies. The combination of the flavors results in a heavenly cheesecake.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n I enjoyed this dish at the beginning of February, and now, 10 months later, I\u2019m still thinking about it. That\u2019s how you know it\u2019s special. The Jazz Kitchen\u2019s take on the Southern comfort-food classic is definitely worth a visit to Downtown Disney (and if you\u2019re visiting Disneyland or California Adventure that day, it\u2019s also worth leaving the parks for). The New Orleans \u201cBBQ Sauce,\u201d is what makes this dish shine. It\u2019s packed with the intense flavor of ample roasted garlic, lemon, Worcestershire, Creole seasonings, andouille sausage & Parmesan grits, and combined, it\u2019s like a firework going off in your taste buds. The restaurant\u2019s atmosphere is also a fun escape from the nearby theme parks, with musicians coming in to play patrons a tune while they slurp down their Gumbo Ya-Ya and, if they ordered well, their Nola BBQ Gulf Shrimp and Grits.<\/p>\n \u2014 Carolyn Burt, Audience Engagement Producer<\/p>\n \u00a0<\/p>\n One of my favorite ways to celebrate the cooler, darker half of the year is checking out seasonal speakeasies around Southern California. One of my favorites is the Secretary Club in downtown Riverside, housed at Killer Queens Social House, not just for its drinks but also for its food. I stopped by in October, and the Secretary Club goes all out with Halloween decorations: 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 checked the club\u2019s Instagram, and they\u2019re just as festive around Christmas: twinkling garland, Christmas trees and even Santa spinning records.<\/p>\n When I visited the speakeasy a few months ago, it was late in the evening and I knew I should get some grub on before hitting the bar.\u00a0For the main course, I ordered the chicken pesto panini. Full disclosure, I am not typically 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. Actually quite good. Who am I kidding? This was one of my favorite dishes of the year, pesto and all.<\/p>\n \u2014 Charlie Vargas, Features Reporter<\/p>\n My husband is from New Orleans. You might assume this means he loves going out for Creole food in Los Angeles\u2014au contraire. One of two responses typically follows whenever Creole food is mentioned. Exhibit A: He gets the ick at the thought of those beignets famously served at Caf\u00e9 du Monde\u2014the powdered sugar creates a sticky, messy coating over, apparently, everything. Exhibit B: No California version of the fried oyster Po\u2019 boy could compare to the ones back home, so why bother? I\u2019ve been eager to celebrate his Nawlins roots, but this dilemma has surfaced time and again. That is, until we happened upon The Quarter.<\/p>\n Chef Norm Th\u00e9ard (of Baldwin Hills\u2019 \u201cthe Creole Chef\u201d and Laguna Beach\u2019s \u201cRoux\u201d) helms Claremont\u2019s Creole gem alongside his siblings, and together they\u2019ve created an elevated space where folks can \u201claissez les bons temps rouler.\u201d Although I\u2019ve dined at The Quarter many times since it opened in 2018, and licked the plate of every dish I\u2019ve ordered, there was a little something extra about this crawfish biscuit. The green onion and roasted garlic biscuit is served smothered in crawfish and smoked tasso ham cream sauce. The presentation delivers drama, decadence, soul. If you plan to stop by The Quarter to try it for yourself, I highly recommend a Tuesday night date. The jazz is swingin\u2019 and the vibes are hot.<\/p>\n \u2014 Emily St. Martin, Digital Features Editor<\/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 November<\/a><\/p>\n The best things we ate at Southern California restaurants in October<\/a><\/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![\"Lobster](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-09.jpg\")
Lobster Roll (Chilled w\/ Mayo) from Broad Street Oyster Co. at the Grand Central Market in DTLA. (Carolyn Burt, SCNG)
\nLobster Roll (Chilled w\/ Mayo) \u2013 Broad Street Oyster Co., Downtown LA<\/p>\n![\"Peruvian](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-10.jpg\")
Peruvian ceviche from Akashiro in Fullerton. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nPeruvian ceviche \u2013 Akashiro, Fullerton<\/p>\n![\"Muffulettas](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-11.jpg\")
Muffulettas are on the menu at Happy Mediums in Calimesa. (Photo by Fielding Buck, The Press-Enterprise\/SCNG)
\nMuffuletta \u2013 Happy Mediums, Calimesa<\/p>\n![\"Goat](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-12.jpg\")
Goat cheese and walnut salad from Aroma Coffee & Tea Co in Studio City. (Carolyn Burt, SCNG)
\nGoat cheese and walnut salad \u2013 Aroma Coffee & Tea Co, Studio City<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-13.jpg\")
The Vampire Killer Burger served at The Liberties in Downtown Los Angeles. (Photo by Charlie Vargas, Los Angeles Daily News\/SCNG)
\nVampire Killer Burger \u2013 The Liberties DTLA, Los Angeles<\/p>\n![\"Cedar](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-14.jpg\"\/)
<\/p>\n![\"Cedar](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-07.jpg?w=620\")
<\/p>\n
\nMuhammara Rojo \u2013 Cedar Agave, Redlands<\/p>\n![\"Spring](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-15.jpg\")
Spring chicken a la moutarde at Ilya in San Clemente. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nSpring chicken \u00e0 la moutarde \u2013 Ilya, San Clemente<\/p>\n![\"Eggplant](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-01_c420c9.jpg\")
Eggplant Parm from Ggiata Delicatessen in Studio City, California. (Carolyn Burt, SCNG)
\nEggplant Parm (Chilled w\/ Mayo) \u2013 Ggiata Delicatessen, Studio City<\/p>\n![\"Arroz](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-01_0a9e38.jpg\")
Arroz Con Leche Cheesecake from Descanso in Los Angeles. (Charlie Vargas, SCNG)
\nArroz Con Leche Cheesecake \u2013 Descanso, Los Angeles<\/p>\n![\"NOLA](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-04.jpg\")
NOLA BBQ Gulf Shrimp & Grits from Jazz Kitchen Coastal Grill & Patio at Downtown Disney in Anaheim. (Carolyn Burt, SCNG)
\nNOLA BBQ Gulf Shrimp & Grits \u2013 Jazz Kitchen Coastal Grill & Patio, Anaheim<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/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![\"The](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/OCR-L-BESTTHINGS2025-1217-01_4ac9d2.jpg\")
The Quarter Creole Cuisine serves New Orleans fare and a Nawlins vibe that\u2019ll have you second-guessing whether you\u2019re in Claremont. (Staff photo by Emily St. Martin, SCNG)
\nCrawfish Biscuit \u2013 The Quarter Creole Cuisine, Claremont<\/p>\n