If you’re still trying to plan your Valentine’s Day itinerary, here are some casual ways to celebrate the special day in Irvine and Orange County. 

From bright red Valentine’s Day-themed tortillas to heart-shaped pizzas, here are some local eats that will surely swoon your Valentine.   

Puesto

With more than 20 million tacos sold, it’s safe to say Puesto is a favorite of many locals in Orange County. This year, Puesto is celebrating Valentine’s Day with a limited-time red tortilla, which is made in-house with fresh beet juice. 

With two locations in Irvine — Puesto Park Place and Puesto Los Olivos, the chain has become familiar with its warm plates and welcoming vibes. 

Puesto Park Place is located at 3311 Michelson Dr, Irvine. 

Puesto Los Olivos is located at 8577 Irvine Center Dr, Irvine

www.eatpuesto.com 

Postino WineCafe
For those looking to stay in this year, Postino Wine Cafe wants you to “Takeout and Make Out” with their Valentine’s Day to-go dining option. The “Takeout and Make Out” to-go package includes One item from the Snacky Things menu, two bruschetta boards, and a salad for $55. A bottle of Postino wine can be added for an additional $20 charge.

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Postino expanded out of Arizona in 2021 and is located inside Irvine’s Park Place. At 5,200 square feet, the space offers both indoor and outdoor seating.

This year Postino announced that it will be taking Valentine’s reservations until Feb. 18. 

Call (949) 336-2600 or visit www.postinowinecafe.com.

Postino Park Place is located at 2981 Michelson Dr Suite E, Irvine

Sgt. Pepperoni’s

In addition to its beloved garlic knots, Sgt. Pepperoni’s Pizza is dishing out another fan favorite with Heart-shaped pizzas during the entire month of February. 

https://www.instagram.com/p/C3LnhANuBhO/

Established in 1976, Sgt. Pepperoni’s is now known as Orange County’s longest-standing pizza company, with locations in Irvine, Aliso Viejo, and Newport Beach. 

Sgt. Pepperoni’s Irvine is located at 4533 Campus Dr, Irvine

Sgt. Pepperoni’s Aliso Viejo is located at 26601 Aliso Creek Rd Suite D, Aliso Viejo

Sgt. Pepperoni’s Newport Beach is located at 2300 SE Bristol St Ste F, Newport Beach

www.sgtpepps.co

Bosscat Kitchen & Libations 

Designed like a modern whiskey room, Bosscat Kitchen & Libation’s new Lakeshore location in Irvine features more than 5,000 square feet of restaurant space and a 1,200 square foot outdoor patio. 

This year, Bosscat Kitchen & Libations is has is kicking off Valentine’s Day in Irvine with a dessert for two. The Decadent Chocolate Love Affair features a berry-filled chocolate-shaped bowl, on top of a mousse-topped chocolate cake, then drizzled with a “sensual chocolate heat”, according to its Instagram page.  

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Bosscat Kitchen & Libations is located at 18101 Von Karman Ave.

Benny & Mary’s

Recently opened at an eclectic space inside the Irvine Towers, Benny & Mary’s is offering a three-course Prix Fixe Dinner starting at $120 per person. 

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The Valentine’s Day special features a starter menu consisting of Pork Belly over cauliflower chive puree served with rainbow roasted carrots and pork au jus. Jumbo lump crab cakes paired with an herb salad and pickled shallots with Bernaise. The starter menu also includes a fennel salad with candied pecans, goat cheese fennel pollen, and muscatel vinaigrette.

The main course includes jumbo scallops over saffron risotto, butternut squash, asparagus tips, and fresh shaved Grana Padano.

The second course is followed by filet and South African Lobster Tail over pommes puree and finished with hollandaise sauce. 

The final main course consists of salmon over a bed of lentils with heirloom tomato confit and salmon jus.

The Prie Fixe menu is capped off with a strawberry champagne panna cotta. 

Benny and Mary’s is located in Irvine Towers at 18420 Von Karman Avenue.

https://www.bennyandmarys.com

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Established in 2018, Moongoat Coffee Roasters has developed a cult-like following in just a few short years. With locations in Costa Mesa, Garden Grove, Laguna Beach, and a roasting facility in Santa Ana, Moongoat has become well-recognized in Orange County and recently announced its newest location in Irvine.

Moongoat hinted at the idea of opening an Irvine location earlier this year in January, when the company announced its pop up cafe collaboration with The Irvine Company at 4 Park Plaza.

While the Moongoat and Irvine Company pop-up is expected to end in March, the coffee company confirmed via Instagram it would be launching a new location near the UC Irvine campus. 

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Officially launched as of Monday, Feb. 12, Moongoat’s Irvine location will be open seven days a week from 6 a.m. to 6 p.m.

Moongoat Coffee Roasters is located at 5171 California Ave unit 100, Irvine. 

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Word on the street is that there’s a bruschetta in town following Postino Wine Cafe’s inaugural Battle of the Bruschetta this summer. Mexican Street Corn bruschetta, created by Chef Aguilar from Postino’s Cinco Ranch location in Katy, Texas, was the clear frontrunner of the three-round, bracket-style competition. 

The challenge gave guests a chance to indulge in some new tasty bruschetta combinations and a chance to vote on a “champion” bruschetta that would ultimately become a permanent menu item.

Launched in June, Postino’s bracket-style competition placed eight experimental bruschetta combinations, which were created by Postino chefs around the nation, in a head-to-head style battle. New bruschetta combinations were introduced every two weeks, with the combinations receiving the most votes from guests moving onto the next round.     

Speaking about the success of Postino’s first-ever Battle of the Bruschetta, Jonah Winn, General Manager at Postino, said that participation was strong in Irvine, with many guests eager to find out the results each week. 

“What made it even more exciting was the team’s involvement; they were genuinely invested in the competition, checking the votes to see which bruschetta was leading. Both guests and team members were eagerly anticipating the results, and it created a sense of camaraderie as everyone rooted for their favorite bruschetta contender. It was a unique and enjoyable experience for all involved.

Ironically enough, the champion Mexican Street Corn bruschetta, which is made with Postino’s housemade elote, pequin pepper, feta cheese and fresh cilantro, was introduced in the June debut match against the Italian-themed Italiano – also known as the Italian Stallion. 

The Italiano was made with finocchiona salami, smoked ham, white cheddar, aioli, chopped romaine, caramelized onion and guindilla peppers.  

Winn added that the hype around the Mexican Street Corn bruschetta was noticeable from the start. 

“When Mexican Street Corn was first served on the bracket, the guest reception was incredibly positive right from the beginning. It was evident that it would be a leading contender because guests responded enthusiastically,” Winn said. “We could tell it was special when guests started returning and actively inquiring about its return or the next contender it would face. The buzz and excitement around it was quite apparent.”

In the second of four battles, the Mediterranean made with Romesco, fresh cucumber, kalamata olives, shallot, chopped tomatoes, feta and a champagne vinaigrette, faced off against the Devilest Egg, which was made with deviled egg dip, dill pickle, crispy bacon, Yukon gold potato chips and chives.

The Mediterranean pulled ahead of the Devilest Egg, but was eventually defeated in the semi-finals by the fan-favorite Mexican Street Corn.  

Postino’s bruschetta bracket third battle placed Chicken Curry Salad in a hard fought cage match against the Spicy Sprout.  

Despite being made with house made chicken curry salad, spicy Marcona almonds, with golden raisins and cilantro, the Chicken Curry Salad was no match for the Spicy Sprout, which is made with Calabrian chili, chives and cracked black pepper and pummeled the curry salad’s breadbasket. 

The final of four battles brought two sweet-style bruschetta combinations to center court. 

The Strawberry Cheesecake, a product of Chef Leal from Postino Highland Ranch in Denver Colo., was constructed with vanilla bean cheesecake spread, fresh strawberries and chopped pistachios. Challenging strawberry cheesecake, Chef Nguyen’s Sweet Potato Pie from Houston, Texas, featured a secret sweet potato filling with mascarpone and candied pecans.  

While Winn was a fan of the Italiano, he said there was no shortage of variety in Postino’s debut Battle of the Bruschetta. 

“The Strawberry Cheesecake flavor was a hit among those with a sweet tooth, while the Spicy Sprout appealed to those who enjoyed a bit of heat,” Winn said. “Personally, my favorite was The Italiano, although it unfortunately lost in the first round to the eventual winner, Mexican Street Corn. It just goes to show the variety and quality of flavors we offered in the competition.”

Postino Park Place is located at 2981 Michelson Dr Suite E, Irvine

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The Irvine Towers will soon be home to Benny & Mary’s – a new whimsical restaurant concept created by Orange County-based husband and wife restaurateur duo Cynthia Vigil and Chad Reinhardt. 

With a grand opening set for October, Benny and Mary’s will debut an elevated lunch, dinner and weekend brunch menu curated by Chef Matthew Resler.

Resler’s identity as a chef can be found in the fictional namesake behind Benny and Mary’s concept. After more than 14 years of experience in the U.S. Marine Corps and law enforcement, a life changing event inspired Resler to pursue his culinary dream. Since then, Resler has earned tenure as an Executive Chef and culinary consultant for multiple establishments around the nation, including Pomme Frite in Palm Springs.  

For lunch at Benny and Mary’s, guests will find bright dishes that feature locally sourced ingredients. A perfect example of Resler’s culinary repertoire can be seen in the chopped Kale Salad with green and purple kale, red onion, yellow bell pepper, heirloom tomatoes, English cucumber, avocado, crispy quinoa and an agave mustard vinaigrette.

Another lunch favorite is the Korean Short Rib Tacos with bulgogi-braised short rib, house-made kimchi, gochujang aioli and fried garlic.

Korean Short Rib Tacos at Benny and Mary’s.

Much like Resler’s carefully curated menu, the concept behind Benny and Mary’s is simple yet vibrant, explains Vigil. Together, Vigil and Reinhardt have now established more than a half dozen frequented O.C. haunts, including Toast Kitchen and Bar and Mimosas Brunch and Dinner.  

As for the theme, Vigil explained that Benny and Mary’s plays on the fictitious characterization of two eclectic homeowners in which guests are invited to immerse themselves within their residence. 

Vigil promises a sophisticated and whimsical experience.    

“Orange County diners will soon have the opportunity to break bread with Benny and Mary, two very eccentric individuals whose space is quite eclectic, yet surprisingly comfortable,” Vigil explained. “We are confident that this wholly unique space with a fabulous atmosphere will captivate with its vibrant energy and whimsical sophistication.”

For dinner, Resler continues the theme of international vibrancy, bringing guests the flavors of Thai-style cuisine, with Thai Mussel Pot with Prince Edward Island mussels, garlic, shallots and leeks tossed in a coconut-lemongrass broth with micro wasabi, served with toasted baguettes.

Thai Mussel Pot at Benny and Mary’s.

However, Benny and Mary’s dinner menu caters to elevated takes on traditional fare including Resler’s Muffaletta with capicola, mortadella, salami, pistachio pesto, artichoke tapenade, wild arugula and roasted garlic aioli on focaccia. 

Guests will also salivate over the Drunken Goat Burger with an 8-ounce all-beef patty, wine-infused onions, roasted garlic aioli, wild arugula and tomato jam on a brioche bun.

Other entrees include Bucatini Pasta with house-made fennel sausage, whipped ricotta and pistachio pesto; and Short Rib Osso Buco with 12-hour braised short rib, seasonal vegetables and amaretto-butternut squash puree with a port demi-glace.

And on weekends, Benny and Mary’s brunch. 

Benny and Mary’s will feature a Saturday and Sunday brunch with dishes like a pork belly “Eggs Benny” that features poached eggs and pork belly, topped with wild arugula and pink peppercorn hollandaise on English muffins.

As for other brunch bites, Resler also highly recommends the Butter-Poached Lobster Deviled Eggs, the Confit Duck Hash, the Wine-Poached Pear Labneh with Fruit & Granola, and the Chipotle Cheddar Biscuits with Chorizo Gravy. 

While Benny and Mary may be fictional characterizations, Resler’s attention to detail in the kitchen is anything but fictional. 

Orange County residents may want to bring a welcoming gift. 

Benny and Mary’s is located in Irvine Towers at 18420 Von Karman Avenue.

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The Orange County Asian Pacific Islander Community Alliance’s (OCAPICA) annual fundraiser, Tastemakers of Orange County, is back for its seventh year on Wednesday, September 13 at Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa.

Occurring every fall, Tastemakers of Orange County is one of the county’s most beloved culinary events. Featuring over two dozen of the county’s finest chefs, guests dine on one-of-a-kind tapas, desserts, and beverages inspired by Asian and Pacific Islander culture all while enjoying live performances and a silent auction. Proceeds from the event support OCAPICA’s numerous programs and services in health, youth development, policy education, and combating hate and harm across Orange County. 

Photo courtesy Phuc To

At this year’s Tastemakers of Orange County, OCAPICA has gathered another lineup of award-winning restaurants and local favorites. A few stand out chefs on this year’s lineup include Kristin Nguyen of the Michelin-guide restaurant, Garlic and Chives; Mix Mix’s Ross Pangilinan, who worked at the two-Michelin-starred Les Trois Marche in France; and Lisa Dang, whose restaurant, Brodard, is one of the most famous Vietnamese restaurants in Southern California. Additional highlights include luxury restaurants like Paradise Dynasty, whose xiao long bao are world-famous, and Driftwood Kitchen and Hendrix, which Forbes recommended in its article on what to do in Laguna Beach.

Photo courtesy Phuc To

“Tastemakers of Orange County is one of the most delicious events of the year,” Mary Anne Foo, Executive Director of OCAPICA said. “The best part about it is that while enjoying all of these great tapas and drinks, you’re also supporting OCAPICA, whose work helping the AAPI community in Orange County is critical to its well being.”

Annually, OCAPICA helps over 80,000 Orange County residents in over 20 languages. As the largest Asian American and Pacific Islander mental health provider in the county, they have served over 37,000 community members seeking mental health and wellness support. 

Photo courtesy Phuc To

“To me, working with the community, especially OCAPICA, is an honor. It’s a pleasure to work with folks like [them] who do so many good things for all those that have a need,” Ivan Calderon, Taco Mesa founder, said last year. “When we get together, there is so much difference we can make in the world and I think that’s what is so important. I’ve been working with OCAPICA for years and years and love their organization and what they stand for.”

“[Tastemakers of Orange County] resonates with us because we really identify with serving our communities and being the change we wish to see in the world, so OCAPICA, 7 Leaves, and Artisan are right there,” Newton Hoang, director of marketing & IT at 7 Leaves Cafe, said last year. 

Purchase tickets for the event here. 

Tastemakers of Orange County

Where: Julianne and George Argyros Plaza, Segerstrom Center for the Arts, 600 Town Center Drive, Costa Mesa

When: Wednesday, Sept. 13. VIP 6-9 PM, General Admission 7-9 PM

Tickets: $195 for general admission; VIP tickets are $250 and include early admission at 6 PM

Information: ocapica.org/tmoc

Photo courtesy Phuc To

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After months of anticipation, the first Shake Shack in Orange County opened its doors at the Irvine Spectrum on Friday, May 26, at 11:00 a.m. Shake Shack’s Irvine Spectrum location offers both indoor and outdoor seating, and is located near Regal Irvine Spectrum 21 RPX & IMAX. 

While Shake Shack fans are undoubtedly excited about the new opening, Shake Shake Irvine Spectrum is offering a unique OC Dreamsicle Shake which features vanilla frozen custard hand-spun with orange soda and topped with whipped cream and orange candy sprinkles. 

Shake Shack has committed that 5% of sales of the shake will benefit the California Department of Parks and Recreation. Managing more than 280 park units, the California Parks and Recreation Department provides care and maintenance for the finest and most diverse collection of natural, cultural, and recreational resources to be found within California.  

Founded in New York in 2004, Shake Shack has expanded internationally, now operating in Hong Kong, London, Shanghai, along with several other countries. They currently operate 26 locations in California and more than 430 stores globally.

Well-known for its Angus beef burgers, crinkle cut fries, crispy chicken thick, hand-spun shakes, and beer menu, Shake Shack has gained a cult-like following in its near two-decade existence.

Andrew McCaughan, Chief Development Officer at Shake Shack expressed his excitement about bringing the “first O.C. Shack” to the Irvine Spectrum.

“We are so excited to bring Shake Shack to Orange County,” McCaughan said. “We see Orange County as a huge opportunity for the company and we can’t wait to serve our delicious burgers and shakes to the community. Irvine Spectrum has been a great partner for our first O.C. Shack, and we are looking forward to growing our presence in the market with further planned Shacks in Costa Mesa and Huntington Beach.”

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Paying homage to the unique culinary scene found in Charleston, South Carolina, Irvine’s Porch & Swing is showcasing a new, ever-changing menu concept that will allow guests to experience the versatile concepts found within Southern cuisine. 

Porch & Swing’s Executive Chef Alan Sanz says he is excited, and ready for the challenge.

Executive Chef Alan Sanz

Sanz has spent several years cooking under internationally renowned chefs — at Boragó in Chile, Parcela in Mexico City, Epicure in France, and Mugaritz in Spain. While Sanz’s tenure as an international chef has taken him around the world, he says the flavors of Charleston-inspired cooking are one-of-a-kind, as the dishes provide bold flavors by way of global cooking techniques.

Sanz explained that his experience as an international chef has given him a unique perspective of cooking styles from around the world. Now, he’s leveraging that experience to help guide Porch and Swing’s farm-to-table approach for his fluid menu.  

“Our ever-changing menu began as a training exercise for our culinary team, but it proved to be a true representation of Charleston’s effervescent global dining scene,” Sanz explained. “Our menus showcase the flavors of the world while staying true to the ethos of Southern cuisine. Porch & Swing celebrates the beauty and versatility of local, seasonal ingredients through dishes that capture the Southern soul and global flavors of Charleston.”

In order to provide guests with an array of culinary experiences, each month Sanz will be offering a curated dinner menu that will include only a few appetizers, main courses, and desserts that will focus on peak of the season ingredients. 

Helping Sanz deliver this farm-to-table experience is Porch & Swing’s long time Beverage Director Andrew Parish. As a native of Charleston, Parish says he feels connected to the concept, given his familiarity with the regional cuisine. 

“Porch & Swing is an homage to my hometown, the port city and culinary epicenter of Charleston, South Carolina,” Parish explained. “Our goal is to reframe the generalized understanding of Southern cuisine while upholding its unparalleled standards for warmth and hospitality.”

While both Sanz and Parish are excited to share the ever changing menu experience with guests, they’re making room for tradition at Porch & Swing. During the last week of each month, guests can experience some of Porch & Swing’s most memorable dishes during “Classics Week,” when Sanz will be recreating unforgettable dishes like yuzu-cured hamachi, beef carpaccio seasoned with chimichurri and dukka, pork jowl with grits and pineapple or slow-cooked short rib with au jus and sweet potato.

Dry aged New York Steak

Porch & Swing also offers a $35 prix-fixe menu during lunch, along with tasting menus that range between $75 – $125. Additional events include a series of unique artisanal spirit festivals, including the Porch & Swing Agave Festival on Sunday, May 21, the Porch & Swing Rum Festival on Sunday, June 11, and the Porch & Swing Beer & Whiskey BBQ on Sunday, July 2.

Brunch is also in season, as Porch & Swing will host a weekend brunch titled “Around the World in 12 Brunches” beginning on June 4. 

Visit porchandswing.com.

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Palm Springs was incorporated April 20, 1938 and is celebrating its 85th birthday through the month of April. While the desert city and its culinary scene have grown exponentially since then, there are still plenty of restaurants in the greater Palm Springs area that offer that old school elegance and service. If you’re burned out on the oversaturation of the Tulum decor fad, here’s where to go when you have a yen for escargot, sinful souffles, white tablecloths, tableside Steak Diane and a little supper club action.

Located in the heart of Palm Springs at the base of the mountains, the 1940’s former Cary Grant guesthouse has been converted into Copley’s Restaurant. The chic and rustic cottage is famous for its romantic patio setting and charming little bar. Husband and wife team Andrew and Juliana Copley have created a stunning atmosphere and fresh menu with items that include a smoked duck and charred asparagus salad with organic quinoa, crushed avocado, red radish, green apple, micro arugula, pomegranate seeds and roasted pine nuts in a maple and bacon vinaigrette, as well as braised prime beef short ribs with lobster potatoes.

Duck salad at Copley’s (Michele Stueven)

Castelli’s in Palm Desert is old school Italian and a former Frank Sinatra hangout, celebrating more than 35 years of prime beef, chops, veal, lamb, pasta and seafood dishes. Famous for its fettuccine Alfredo and prime 22 oz. bone in charbroiled ribeye  with melted Gorgonzola cheese over braised Radicchio, the martinis are generous and chilled to perfection. For those with a hearty appetite, try the Godfather’s Dinner, the best of three worlds: tenderloin beef spiedini, shrimp scampi and veal alla Piccatina.

Wally’s Desert Turtle in Rancho Mirage is one of the first restaurants that landed on the original restaurant row in the desert and is still a favorite with the locals. It was opened  in 1978 by Wally Botello, the founder of the Velvet Turtle chain. The restaurant is now owned and operated by Wally’s son Michael and granddaughter Maddy, who greets guests at the door. Here’s where you go for escargot, Salmon Creek pork tenderloin and a wide selection of dessert souffles.

The Original Las Casuelas (Courtesy Las Casuelas Restaurants)

Our only inclusion without tablecloths, the original Las Casuelas hole in the wall in downtown Palm Springs has been family owned and operated since 1958 and is the oldest, continuously-operating restaurant in Palm Springs. While the brand that was established by Florencio “Del” Delgado has since expanded to Rancho Mirage and Palm Desert, the tiny unassuming landmark still oozes old school vibes of a simpler time. Signature favorites include Maria’s especial spinach enchilada, as well as a variety of tostadas and burritos.

Established in 1974, Le Vallauris at the foot of San Jacinto Mountains has been one of the highest rated restaurants in the Coachella Valley since its inception and a favorite with the upscale Old Las Palmas crowd. Celebrating almost 50 years, the romantic French restaurant is located in a historic property originally built as a private residence in 1927. Feast on a selection of caviar, duck foie gras, house smoked salmon and various lobster dishes.

The historic Melvyn’s At The Ingleside Inn is the place for a nostalgic flaming tableside Steak Diane, Beef Wellington, steak tartare, deviled eggs and classic cocktails. The fully restored 1895 carved oak and mahogany bar in the Casablanca Lounge is legendary, with live music nightly. 

Steak Diane at Melvyn’s (Michele Stueven)

Known as Palms Springs’ best kept secret off the beaten path and tucked behind the trees, John Henry’s Cafe is a favorite with locals. The twinkling outdoor dining space is friendly and cozy, featuring some of the best lamb chops in the valley. The rack is perfectly pink and roasted with a Dijon breadcrumb crust. It’s a menu full of variety, including a delightful chop chop salad with blue cheese, sauteed veal’s liver with bacon and onions, sweet and sour stuffed cabbage, osso bucco with polenta and roast pork loin. Desserts like the key lime cheesecake with whipped cream and homestyle chocolate cake are gigantic and best split among the table.

For the true Rat Pack feel, The Purple Room tucked in the back of the Trinidad Hotel is the desert’s go-to supper club. It opened in 1960 and was a favorite hangout and performance venue for Frank Sinatra  and scores of other celebrities of the era.It nearly closed for good during the pandemic, but thanks to a GoFundMe account is back in business with jazz entertainers, the Judy Show – a drag parody of ‘60s entertainers – and an updated surf-and-turf menu that includes sausage and brisket meatballs, as well as vegan ravioli. For the full effect, try to secure the Dean Martin alcove and don’t be surprised if you bump into Tommy Tune or Lucie Arnaz at Drag Queen Story Time Gone Wild.

Blueberry souffle at Wally’s Desert Turtle (Michele Stueven)

More Music: T’s on the Green is a supper club hidden inside the Date Palm Country Club that features outstanding local acts including the Shelley Yoelin Jazz Quartet and pianist Bill Marx, son of the legendary Marx brother musician Harpo (hit him up for some old time Palm Springs stories). Lean back into a booth and nosh on a date and blue cheese flatbread, linguine bolognese, linguine shrimp or fish and chips.

The City of Palm Springs 85th Anniversary Celebration will be held on Saturday, April 8, from 11:30 a.m. to 9 p.m., in Downtown Palm Springs and the Downtown Park.

Grand Marshal Nancy Sinatra will lead a vintage car parade with various cars from the past 85 years, a Guinness Book of World Records attempt. Entertainment begins at noon with DJs and live entertainment that includes an Elton John tribute band in the downtown park beginning at 7 p.m. Dress your pet like your favorite Hollywood celebrity for the dog costume contest.

Las Casuelas founder Mary Delgado (Courtesy Las Casuelas Restaurants)

Sammy Davis Jr. throwback (Courtesy The Purple Room)

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Hako Restaurant has become a frequented establishment for Irvine locals seeking to satisfy their katsu cravings. While the crux of Hako’s menu caters to various forms of katsu and tonkatsu dishes, Irvine Weekly spoke with Hako’s owner Paulo Chun, who explained why his cheesy pork katsu has become a best seller in Irvine. 

Chun, 36, can still remember his first time eating his mother’s home cooked katsu as a child.

“It was a household item – if not once a week it was every other week. It’s something my mother made – she fried it in our kitchen, breaded it herself,” Chun recalled. “A lot of that has been grandfathered into my restaurant.” 

So much in fact, that he has parlayed a career in the real estate industry into katsu restaurant ownership.

“I really liked surfing in Newport, I was looking for a place to eat after surfing – I’d alway ended up in Irvine,” he explained. “I just thought that I needed to share my family’s recipe with Irvine and Orange County.”

For the uninitiated, Hako’s cheesy pork katsu is a thick, panko crusted pork loin stuffed with cheese. The cheese stuffed panko-pork is then deep fried, creating a flaky, golden brown cut of pork oozing with melted cheese.

Starting with his mother’s recipe, Chun said Hako’s cheese-forward dish is the product of a lengthy research and development process, and is still made by hand at Hako each day.

“Every katsu is made by hand – crafted specially by professionals. We put our spices on there, we keep it simple,” Chun explained. “No MSG, no artificial flavoring – just salt and pepper, we wrap it, and we have a secret batter that we use in house.”

Hako also takes an extra step with its katsu breading.

“Our breading is not just breading, it’s three different breads. We source two of them locally, the other comes straight from Japan,” he explained. “We have a recipe for the bread as well, so the batter and the bread is our speciality – and the meat as well, because it’s very expensive meat.”

Chun added that Hako makes each katsu per order. 

“I think that’s why we have the response that we have,” he said. “I wanted to do some special katsu, not the pork katsu, not the chicken katsu. The cheese is something we just R&D for months and months, so we finally got a good recipe for that cheese. We found the perfect template – it was hard in the beginning, it always came loose, it was hard to fry it because the cheese would exit the pork and be a mess in the fryer.” 

In Irvine, Hako has plenty of katsu competition. In addition to ethnic eats, Chun understands that Irvine locals have plenty of options when it comes to quick bites. But as far as katsu goes, Chun said his mother’s recipe still reigns supreme. 

“I think Irvine has every single food,” he said. “There’s a lot of people doing this – Champion’s Curry, CoCo CurryHouse, J San Ramen — I can count five different katsu houses, but they just didn’t do it like my family. Don’t get me wrong – I really like their katsu, but I wanted to share my family recipe.”

Despite the location being tucked behind a set of stairs in the Northwood Town Center, Hako — which translates to ‘box’ in Japanese — is anything but boxed in. Opened in 2018, Chun explained that business began slowly, but has exponentially increased in the years since the pandemic.  

“It was a slow start in the beginning, and the pandemic really killed us. But, through hard work and perseverance – it just exploded after the pandemic,” he said.  

While pandemic-caused setbacks for the restaurant industry became a living nightmare for workers and owners, Chun looks back on the situation as a blessing in disguise.  

“I was forced to market, I was forced to do a lot of internet marketing – DoorDash, different portals and platforms – that really gave my restaurant a face to the rest of the world. Now, three years later, my restaurant is not 90% asian, it’s 30% asian, and the rest is white, Hispanic, African, Indian – and now if you come on a Wednesday or Thursday night – you’re going to wait about 30 minutes.”

Currently, in the process of rebranding, Hako will soon undergo a name change to Katsu House, which Chun said is more representative of the experience. In addition to rebranding, Chun said expansion is also on the horizon.

“The demand is there, everyday I have customers asking to open in their city,” he said. “I realized this food isn’t just for Asians, this food is for the world, and I think this food should be available to everyone.”  

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The first thing to greet you as you enter the new 73,000-square-foot  Spa at Séc-he in Palm Springs is a wall mosaic of the nearby legendary Tahquitz Canyon trail on the Agua Caliente Band of Cahuilla Indians Reservation. It’s just one of the many mosaics by the Corradini Corp., depicting the local Native American landscape in the wellness resort located on the 12,000-year-old hot mineral springs in the center of town.

But that’s just the tip of the two halotherapy salt caves.

The Spa at Séc-he offers a full menu of massages, facials, scrubs, wraps, couples retreats, and salon services within its 15 treatment rooms, in addition to specialty experiences like cryotherapy, flotation and water-cupping massages. The wellness spa features a clinical skin support line, organic skin care, advanced technology facials, hair treatments, and a variety of wellness packages with customizable options. 

Ladies Himalayan salt cave (Courtesy The Spa at Séc-he)

Despite its sprawling 73,000-square foot size of indoor and outdoor space, the complex has a pleasant relaxed atmosphere. The Mediterranean-inspired indoor Málmal Café offers a healthy selection of salads, like the Vegan Buddha Bowl with quinoa, crispy spiced chickpeas, mixed greens and red pepper sauce, as well as various chicken wraps and a juice bar. The Pal Bar by the waterfall pool with a mountain view has a selection of healthy comfort food options, as well.

Owned by the Agua Caliente Band of Cahuilla Indians and operated by Agua Caliente Casinos, the spa features 22 private mineral baths, two epsom salt pod suites to float in, four whirlpool baths (his and hers), an acoustic wellness lounge, a cryotherapy chamber, eucalyptus steam room, menthol dry sauna, tranquility garden and a grounding room. There are men’s and women’s separate sections, as well as some communal areas and couples retreat rooms.

The spa offers a private mineral bath experience called Taking of the Waters, an ancient practice sacred to the Agua Caliente Band of Cahuilla Indians’ culture, as well as a variety of body scrubs on heated quartz tables and detoxifying red herbal clay wraps, the perfect ending to a Coachella weekend or Twin Tanks hike in Joshua Tree National Park.

“We carefully curated The Spa at Séc-he menu to showcase wellness treatments that speak to the importance of healing and wellness to the Tribe, their rich culture and traditions,”  Daniel Spencer, director of Spas at Agua Caliente Casinos said in a statement. 

Pool deck (Courtesy The Spa at Séc-he)

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