That’s how professional snowboarder turned restaurateur Jordan Small, 31 years of age, described opening day of his first brick-and-mortar smashburger spot Small’s Smash Club in San Clemente. On the heels of successful concepts that got their starts as a homebound ideas during the pandemic, Small’s eatery began as a backyard operation in Huntington Beach by way of snowcapped mountaintops.

Growing up in Lake Forest, Small was all but born with a board strapped to his feet. “In my family, I have an older brother and older cousins who all skated. Everyone snowboarded or skated. That was kind of built into our family,” said Small. “Ever since I could walk, my dad was building us ramps in the garage”

With his early days a blur of skateboarding, rollerblading and surfing, he kicked around a soccer ball for a spell in high school, but it fell by the wayside in favor of the arguably cooler world of skating. “Coaches were not happy when I’d show up with broken arms from skating contests,” he laughed.

ALSO READ: The best Oklahoma onion burger can be found at this Korean spot in Santa Ana

Soon skateboarding led to its wintertime iteration as Small’s full time gig. “Skateboarding I could do every day, all the time, but snowboarding was so special. It was like, ‘All right, cool, we’re going to the mountains this weekend,’” he said. A chance encounter with the snowboard company Thirtytwo led to sponsorships and before he knew it, Small was living the dream as a pro snowboarder.

For roughly 15 years, Small carved out a living on the slopes. Unlike his peers, however, Small wasn’t stoked for competitions. His interests were in street snowboarding, where he would travel the globe filming videos. This creative approach he’d later bring to his next career jump.

In 2020, Small went from shredding powder to smoking meats and, eventually, smashing patties. Small was on a filming trip in Finland when the pandemic hit. Making his way back to the states on one of the last flights out of Finland shortly before everything shut down, he landed in Huntington Beach and, as fate would have it, a sponsorship with Traeger Grills. “They would send us free grills and free pellets,” he explained. With time on their hands and a trove of smokers, Small and his wife, Jordyn, started smoking meats.

“My wife said, ‘Let’s sell barbecue,’ so that’s how we started,” he said, which is how Small’s Barbecue was born, operating out of their backyard. He credits Heritage Barbecue in San Juan Capistrano and Heavy Handed in Los Angeles as inspirations. Posting a menu of their meaty fare on Instagram, Small’s budding operations proved a success during the early days of COVID, offering pulled pork, pork belly, burnt ends and chicken thighs. While he garnered a loyal following, the logistics of smoking and transporting meat for pop-ups proved exhausting. That’s when he pivoted to the smashburger realm.

ALSO READ: Sugar Blossom Bake Shop unveils new location, with new and expanded delights

“One day, we just were like, ‘Let’s try a burger on our menu.’ And it crushed — everyone loved it,” he recalled. “So I thought, ‘You know what? I think this is a bit better. Let’s pivot to burgers.”

Small’s Smash Club, his namesake eatery along Camino De Los Mares, is Small’s ode to the humble smashburger, the burger format that has skyrocketed in popularity over the last few years — and with good reason. The format is simple yet exquisite; patties are pressed flat onto a griddle to create a thin patty with crispy, lacy edges, offering an easier (and tastier) hamburger.

“It’s just your simple smashburger: grilled onions, pickles and special sauce,” he said. But it’s the special sauce, he believes, is what separates a good smashburger from a great one. “Your sauce has to be really good,” he added, sharing only that the one at Small’s is mayo-based. As for the cheese? It is, of course, American cheese. “It’s a must for a burger,” said Small. Indeed. Cheddar splits and turns oily. Blue cheese turns nubby and tough. But American offers a distinct mouth feel in a burgher that seemingly highbrow fromages simply can’t provide.

He also sources his meat from Sterling Pacific Meat Company, an 80/20 chuck blend he selected after testing over 30 grinds. And the buns, as mandated by unwritten law, are plush Martin’s Potato Rolls, the go-to bun for aficionados.

In addition to said burgers, which run $9 for a single, $12 for a double and $15 for a triple, Small’s features beef tallow-fried french fries and onion rings for $4 and $6, respectively. Also on tap are a handful of local beers and natural wines.

The first-week success of Small’s Smash Club was a sweet surprise for a team that’s largely new to the restaurant world. “It’s been packed every day,” he said. “On Saturday at 10:30 we had a line waiting for us, and we opened at 11.” He credits part of their early success to his snowboarding following, which allows for choice cross-promotion. But in the end, it’s the burgers themselves that will keep people coming back.

ALSO READ: Shuttered San Clemente movie theater to become bowling alley, more

Located inside the site of a former TJ’s Woodfire Pizza, the space was a fortunate find. After a couple of years of hunting for the perfect spot, Small says he’s thrilled to be nestled away from the more congested downtown San Clemente strip. “We have parking, the bowling alley is coming, which is going to be massive for us,” he said. He says he also plans on hosting live music in the near future.

As for expansion? That’s the entrepreneurial dream, of course. “The big goal, our pipe dream is five locations in five years,” he revealed, saying he hopes to open venues along the coastal enclaves, as well as a Small’s Smash Club in his hometown of Lake Forest.

For now, however, the San Clemente location is where his focus remains; after all, with one young child and another one en route, familial access is now more important than ever to Small, who has lived in the seaside town for nearly five years. All the better to bring “good vibes, better burgers,” Small’s Smash Club’s mission statement, to South County.

Find it: 641 Camino de Los Mares, San Clemente

The latest contender to reinvent the all-American classic, District 36 in Fountain Valley, has hit the mark by seamlessly stitching traditional and not-so-common diner fare with Vietnamese influences.

Among its roster of inspired items — which include a breakfast burrito with Vietnamese sausage or candied bacon, and a “cha hash bowl” featuring lemongrass sausage, scrambled eggs and a sweet-salty fish sauce — the five-spice chicken fried “steak” stands out as a true star on a menu full of bangers.

ALSO READ: 5 perfect patty melts to please your palate in Orange County

This diner staple swaps tenderized cube steak for a katsu-style breaded chicken cutlet seasoned with five-spice. While often associated with Cantonese cuisine in the U.S., the five-spice blend (known as ngũ vị hương in Vietnamese, typically composed of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seed) is also a key ingredient in some Vietnamese dishes, like ga nuong (grilled chicken) and sườn kho ngũ vị hương (braised pork ribs).

The addition of five-spice does wonders to this typically laden dish, infusing it with a welcome warmth and suggestion of sweetness. The golden-brown cutlet is generously smothered in a homemade gravy, then anointed with tangles of house-pickled onions and microgreens.

Gilding the lily, District 36 boosts the dish with a side of crispy tater tots and two eggs (rice substitution is also available). While the meal was indeed a substantial one, it left just enough room for me to enjoy Mama’s crispy rolls, a delightfully shatteringly crisp concoction filled with pork, shrimp and mushrooms, and served with a light yet bright fish sauce (nước chấm) for dipping.

ALSO READ: How the fall of Saigon cultivated a culinary legacy in Orange County — and beyond

Tucked inside a Fountain Valley shopping center boating an array of Asian eateries, District 36 opened its doors in early May. Other notable dishes here include beef and chicken pho, a bun bowl, steak and eggs, pancakes with fruit compote, street grilled rice plate and Vietnamese coffee. Keep it on your radar for a place to get breakfast fare for lunch and dinner!

Also warranting a mention is the decor that nods to diner culture without ever careening into kitsch or parody. You’ll find plenty of vinyl-booth seating, diner-style chairs, teal-colored walls adorned with illustrations of pho and Lucky Strike cigarettes (a common ration for U.S. soldiers during the Vietnam War) and white subway tile along the main room’s divider. A prop telephone in the back invites customers to listen to a riddle, the solving of which earns a discount. Instead of ketchup, sriracha bottles sit alongside tins of chopsticks and stainless steel napkin dispensers on every table. (Ketchup also available at request.) All of this, along with the aforementioned chicken dish, helps create a place that feels both deeply familiar and distinctly new.

Hours: Open 10 a.m.-2 p.m. and 6 p.m.-9 p.m. Tuesday through Friday; 10 a.m. – 10 p.m. Saturday and Sunday.

Find it: 18912 Brookhurst St., Fountain Valley

“We were looking to expand and had a ton of requests online to come out to Rancho Santa Margarita, with people saying, ‘We need good pizza out here,’” said Julie Karges, marketing director of Sgt. Pepperoni. “It’s been a match made in heaven, honestly, from this warm and welcoming group of individuals and families in an isolated community who really care for each other.”

Located inside the site of a former Pizza Press, the fourth installment of the pizzeria will feature the same menu fans of the pizza parlor know and love, with more than a dozen pies from which to choose, like the Bronx Bomber (pepperoni, sausage, mushroom and jalapeño) or Grandma’s Pie (a square-shape pizza with mozzarella, marinara and basil); sandwiches, salads, kids pasta and desserts.

ALSO READ: Peace Pizza returns to the Ecology Center on Wednesdays

Sgt. Pepperoni is also known for its pizza of the month, which, come August, will be Thai Chicken.

On the heels of the pizzeria’s newest space — and as joining its existing venues in Aliso Viejo, Irvine and Newport Beach — Sgt. Pepperoni plans on opening its fifth location later this year at John Wayne Airport.

In September, Sgt. Pepperoni’s will host its regular fundraiser for CHOC Children’s Hospital, with all proceeds from the pizza of the month and desserts directly benefitting the children’s hospital.

Established in Newport Beach in 1976, the pizza spot was purchased in 2013 by childhood pals Jeff Roberts, Andy Hong, Rob Dobman and Stan Frazier, a former Sugar Ray band member and drummer.

“All of us grew up around here and came here when we were kids, and now we’re bringing the legend back to its original glory,” Roberts told the Orange County Register in 2013.

Myers passed away July 1. He was 66.

According to a message posted to Brunos Italian Kitchen’s social media platforms: “To many, he was known as the “Mayor of Brea” — a nickname that spoke to his magnetic personality and deep connection to the community. He had an incredible way of making everyone feel seen. Whether it was your first visit or your hundredth, he greeted you with a giant smile and genuine warmth.”

ALSO READ: The major Orange County restaurant closures of 2025 (so far)

The message goes on to note, “He didn’t just build a restaurant — he built a community. And we are all better for having known him.”

Myers got his start in the food industry as a teenage busser at Casa Molina in Arizona (he also attended the University of Arizona, according to his LinkedIn profile), moving to Orange County in the early 1980s.

He had a lengthy career in hospitality management and ownership, including holding the title of president of seafood restaurants at Taps Fish House and Brewery in Brea and the Catch in Anaheim, as well as joint venture partner for Roy’s Hawaiian Fusion Cuisine in Rancho Mirage, Dallas and Chicago.

In 2011, Myers held a fundraiser for a Cha Cha’s bartender who was undergoing treatment for breast cancer. He was named Restaurateur of the Year by the Orange County Business Journal in 2014.

No cause of death was provided by the family. Myers is survived by two children and leaves behind his wife, Ester Myers.

The OC Fair, celebrating its 135th year, will run from July 18 through Aug. 14. The fair is bracing for roughly a million visitors, all of whom — in between roller coaster thrills, baking showdowns, livestock exhibits and live tunes, will require some serious sustenance. And while you can still get your hands on the classics, like corndogs and funnel cake, this year’s theme of “Find Your Happy” is a clear directive for you to discover your own culinary bliss.

The following is just a taste of the new, boundary-pushing snackage coming to the OC Fair this year.

Bacon Nation

Bacon cotton candy and pork belly on a stick: Sure to be the must-have item at this year’s fair, the new bacon cotton candy feature’s Bacon Nation’s thick cut, smoked pork belly enrobed by bacon-flavored cotton candy, studded with even more bacon on top. “We serve it as one big poof ball with a huge chunk of pork belly inside,” said Nate Janousek, co-owner and chef of Bacon Nation and Spud Ranch concessions. “You get sweet and savory, you get that fluffy cotton candy texture, and you get the smokiness from the pork belly.”

Bacon-wrapped carnitas burrito: Janousek offers a new burrito that’s filled with beans, rice and carnitas. “We cook it slowly until it’s tender and falls apart,” he said. Gliding the lily, he then wraps the burrito in bacon, which is then fried and served with homemade salsa, sour cream and cheese. “It’s the bomb dot com,” he added.

Location: Family Fairway

The Candy Factory

Chocolate Dubai strawberry cup: Making his 33rd appearance at the OC Fair this year, Dominic Palmieri debuts the Chocolate Dubai Strawberry Cup this year. But unlike the innumerable Dubai chocolate concoctions flooding the market, which sometimes use a fraudulent filling made with white chocolate and pistachio flavoring, Palmieri’s stuff is the real deal. “There’s a global shortage of pistachio cream right now, but we have secured over 100 gallons of pistachio cream that will be then mixed with our kadayif and we create Dubai chocolate cups.”

Ice cream nachos: Using shards of broken sugar cones that act as the nachos “chips,” these sweet nachos come with vanilla ice cream and sauces in different flavors.

Location: Carnival

County Fair Cinnamon Rolls

Tres leches cinnamon roll: Just as the name suggests, the new tres leches cinnamon rolls for 2025 parallel the cinnamon and ultra-dairy flavors of the famed tres leches cake.

Location: Livestock

Chicken Charlie’s

Bean and cheese waffle cone: Collaborating with Foodbeast (shout out to the Santa Ana-based food and drink publication!) for the first time, Charlie Boghosian’s Chicken Charlie offers a new bean and cheese waffle cone. Just as it sounds, it’s a cone of bean and cheese.

Frog legs: While not new to Chicken Charlie’s, the frog legs are a tip of the hat to Boghosian’s childhood in Damascus, Syria. “When I was young and growing up in Damascus, my uncle was a frog leg hunter, and he would always bring frog legs to the house where he would skin them, batter them and fry them,” he said. Now you can taste part of Boghosian’s heritage at the fair.

Lobster mac and cheese cone: Luxe dish lobster mac and cheese gets the fair treatment by being shoved into an edible cone.

Mozzarella meatballs on a stick: What could very well be one of the most sought after dishes at the OC Fair 2025, Boghosian’s mozzarella meatballs on a stick takes the corndog format to a new level: three meatballs and three pieces of mozzarella are plunged onto a skewer, battered and fried golden brown. “They’re like kebabs, if you will.”

Location: Main Mall

Enzo’s

Chicharron and pork-a-palooza pizzas: Two new pizzas from Palmieri’s Enzo’s concession debut this year. The Pork-a-palooza pie, which Palmieri bills as a New York-style pizza, comes with spicy pepperoni and sausage, which is then drizzled with hot sauce. The dough is made 72 hours in advance in order to develop flavors. The chicharron iteration comes topped with pork rinds fried to glassy crispiness.

Location: Carnival

Mom’s Bakeshoppe

Dubai chocolate brownie: A brookie-ified version of the viral Dubai chocolate treat.

Location: Livestock

ALSO READ: 15 ways to save money at the Orange County Fair

Pepe’s Mariscos

Nopales (cactus) tacos: In addition to ceviche tostadas, fried shrimp tacos, burritos, nachos, quesadillas and other Mexican fare, Pepe’s Mariscos has introduced a new vegetarian-forward nopales taco.

Location: Main Mall

The Pineapple Whip Stand

Blue raspberry Dole whip: This year, Palmieri reimagines a fan favorite, creating a blue raspberry Dole Whip, effectively changing the sunrise-hued pineapple frozen treat into a sky-blue raspberry dessert.

Location: Carnival

Rowdy’s Root Beer

Ice cream floats: Also new to the fair this year is Rowdy’s Root Beer where you can find ice cream floats of many iterations, including root beer, orange, lemonade, Dr. Pepper, strawberry dragon fruit and more.

Location: Centennial Farm

Spud Ranch

Pizza spud: A hefty baked potato gets stuffed with pepperoni pizza sauce, cheese and toppings. “For our baked potatoes, we use a big number 40 Idaho potato, which by itself weighs over a pound,” said Janousek (who also operates Bacon Nation). After baking to fluffy perfection, the spud gets drizzled with a homemade pizza sauce, topped with a generous helping of pepperoni and a mozzarella cheese blend. “Then we melt it so the cheese gets ooey gooey, and we serve it fresh and hot to our customers.”

Location: Family Fairway

Texas Donuts and Ice Cream

Cheddar bacon donut and matcha toasted coconut donuts: Forget glazed and old-fashioneds. Instead, check out the doughnut purveyors’ vivid new creations: a cheddar cheese- and bacon-laced dunker and a matcha donut topped with toasted coconut. (Also of importance, the Maple Big D a la mode.)

Location: Main Mall

Tom’s Puffs and Pie

Pastries and pies: Another new concession at the fair, folks can get their hands on handheld pies and pastries like cream puffs, chocolate eclairs, deep fried apple pie and more.

Location: Centennial Farm

Christened Peace Pizza, this weekly event fires up in the farm’s outdoor oven every Wednesday. The pizzas feature a naturally fermented sourdough crust, with sundry toppings that are plucked fresh from the farm’s soil just a few feet away, ensuring maximum seasonal flavor.

ALSO READ: Chicago deli that inspired ‘The Bear’ will serve its famous sandwich in LA

Beyond the pizzas, guests can also enjoy bowls of greens, some sweet treats and a selection of wine and beer, all accompanied by live music. Kids are, as always, welcome, making it the ideal mid-week outing for the entire family.

Since the summertime pizza series has become so popular, reservations via Resy are encouraged. Peace Pizza happens every Wednesday throughout the summer from 5 p.m. until 9 p.m.

In related Ecology Center news, the San Juan Capistrano farm will also host a rhythm and roots dance party on July 27 called Electric on the Farm. The Jerry Garcia Band–inspired gathering will feature a roster of live bands playing “for the free spirits, the open-hearted wanderers, the ones who know how to follow the sun and dance into the dusk,” according to the Ecology Center.

Find it: The Ecology Center, 32701 Alipaz St., San Juan Capistrano, 949-443 4223

Starting Thursday, July 3, and continuing throughout the summer, Poppy and Seed will host “Poppy Presents: Us Friends,” a new chef collaboration series set in the eatery’s stellar garden. The inaugural dinner will feature a powerhouse duo: Stephanie Izard and Shota Nakajima.

Stephanie Izard is a culinary icon, have been the first female winner of Bravo’s “Top Chef.” She received a James Beard Award in 2013 and was named one of Food and Wine’s Best New Chefs in 2011. Izard is the executive chef and owner of a family of popular restaurants, including Girl and the Goat, Little Goat, Duck Duck Goat and Cabra in Chicago, as well as Girl and the Goat and Cabra in Los Angeles and Valley Goat in Silicon Valley.

ALSO READ: Poppy & Seed OC in Anaheim gathers inspiration from its garden

Joining Izard in the kitchen will be Shota Nakajima, a three-time James Beard Awards semifinalist. Nakajima has made a name for himself at his first spot, Adana in Seattle, and at his own pop-up, Kobo Pizza, where he served Detroit-style pizzas with a Japanese bent. He also appeared on Food Network’s “Iron Chef Gauntlet” and made it to the top three on “Top Chef: Portland’ while being voted fan favorite.

The combined prowess of chefs Reed, Izard and Nakajima will culminate in an exclusive seven-course dinner on Thursday, July 3, at Poppy and Seed .Guests will get the chance to mingle with the chefs and enjoy pre-dinner cocktails before being seated in the restaurant’s garden setting. The menu will feature two dishes each from all three chefs, with Reed providing the dessert to conclude the evening.

Future guest chefs will be announced at a later date. The Reeds, Izard and Nakajima cultivated a friendship by their numerous TV appearances; upcoming chefs might also be names with which gastronomic TV viewers are familiar. Stay tuned.

Tickets for the dinner run $300 per person and can be purchased via OpenTable. For those wishing to punch up the evening care of a little bubbly, a select set of champagnes, ranging from Moët & Chandon Vintage to Dom Perignon) can be be added for an additional cost. Fifteen percent of the proceeds will go to No Kid Hungry, a national campaign that focuses on ending childhood food insecurity.

Doors open at 6 p.m. with cocktails served from 6 p.m. until 7 p.m.; dinner starts at 7:15 p.m.

Find it: Located in the Anaheim Packing District, 350 S. Anaheim Blvd, Anaheim

January

Ivan Spiers’ Bodega Laguna and Skyloft, which opened in 2015, packed up their belongings and vacated the historic Heisler building on Jan. 2. Both prime Coast Highway venues have since remained vacant.

Also at the start of January, Slapfish, the fast-casual seafood franchise noted for its sustainable practices, closed its remaining Orange County location, located in San Clemente. The brand has one remaining California location left at Los Angeles International Airport (LAX), as well as venues in Indiana, New Mexico, South Carolina and Utah.

ALSO READ: The Orange County restaurant closures of 2024

After 32 years on MacArthur Boulevard in Irvine, IHOP closed on Jan. 29. “This decision was ultimately made for us when we unfortunately lost the lease for this location,” said co-owner Angela EL Haj (who, along with her sister, Mariam, also co-owns Calaca Mamas in Anaheim), in a written statement. “The property owner, which we have had a wonderfully long relationship with, has chosen to move forward with a different tenant who will be able to pay significantly higher rent. While we have no hard feelings and respect their decision, it is a bittersweet moment for our family and team, as this closure marks the end of a cherished chapter in our lives.” According to Eric Martin, associate planner with the city of Irvine, a Chick-Fil-A will take its place. No word yet as to when exactly the chicken sandwich chain will open.

Mexican restaurant and bar Hectors on the Circle in Old Towne Orange closed in early January. Opening in August 2022, Hector’s moved into the former site of Watson’s Soda Fountain & Cafe, the soda fountain that first opened as a drug store in 1899. Cajun seafood chain the Kickin’ Crab, founded by restauranteur Jan Nguyen, moved into the space.

February

After only 14 months in operation, Hoot Wings, Hooters’ fast-casual, family-friendly chicken wing spot, closed its Orange location in early February. Known for its modesty compared to its “breastaurant” forefather, Hoot Wings hired both female and male servers, who wear t-shirts and khaki pants, with no emphasis on leering. Created in 2017, the business model was an attempt to offset revenue slowdown at Hooter restaurants. Only two locations in Illinois remain open, according to the company’s website. A new eatery has yet to take the place of the former Orange location.

March

On March 1, the Black Marlin, a noted seafood spot in Tustin’s Old Town, temporarily closed for a major renovation. “This transformation will include essential plumbing upgrades, a modernized kitchen, a reimagined restaurant and bar layout, and an exciting new menu carefully crafted to become an award-winning favorite,” the Black Marlin team posted to Instagram in February. No word when on when, or if, it plans on reopening this year.

Another closure that hit hard was the Spaghetti Bender, which closed after 55 years on March 2, along Coast Highway in Newport Beach. When asked why he decided to shutter his restaurant, owner Michael Hoskinson explained, “The ultimate reason is that we hit 55 years and we decided to go out on a high note. What else do we have to prove?” The red-sauce joint, noted for Italian-American staples like spaghetti and meatballs, gnocchi and saltimbocca, as well as its interior decor that hadn’t changed since the 1970s, went out on a high note, with tables booked until the very end.

ALSO READ: In-N-Out Burger has a warning for social media pranksters

The longstanding Peking Dragon in Dana Point temporarily closed on March 16 to make way for an extensive renovation. A sign taped to the front entrance of the 40-year-old Chinese spot read, “Dear customers, our restaurant will be closed for remodeling starting March 16. We apologize for any inconvenience and appreciate your support.” No word yet as to when the owners plan on reopening.

Rodrigo’s Mexican Grill in Anaheim Hills temporarily closed in March to make way for a complete renovation. Originally opening in 1977, the eatery’s in-progress remodel will “serve as the blueprint for future renovations across the brand’s nine additional locations throughout Orange County and beyond,” according to FSR Magazine. The Anaheim Hills location is slated to reopen this hall; Rodrigo’s Mexican Grill’s other locations are still open.

April

Rock and Brews, the rock-music restaurant chain co-created by Kiss members Gene Simmons and Paul Stanley, shuttered on April 6 after five years in Tustin. “After much consideration, we have decided to close our Rock and Brews Tustin location,” said a Rock and Brews spokesperson, in a written response. “We were recently approached by a buyer interested in the space and, after careful evaluation, decided to accept their offer.” The rock-themed 8,950-square foot venue featured 52 beers on tap, 17 flat-screen TVs and a menu of wings, burgers, ribs, beer galore and craft cocktails.

June

Coffee Importers, one of Dana Point Harbor’s oldest businesses, recently relocated near the Ocean Institute, closing its former location on June 15. The move allowed the time-honored establishment to remain operable during the Dana Point Harbor’s ongoing renovation, while adding a bakery and expanding their food options. However, the expansion came at the cost of its ice cream business: Scoop Deck, Coffee Importers’ frozen-treat other half for more than four decades, ceased operations before the move. “That’s really hard, we’ve had ice cream (at the Scoop Deck) for 43 years,” owner Jim Miller told the Orange County Register. “People loved it and they’re bummed. But we’re shifting gears to make it more of a cafe. It’s another level up.”

Seafood-steakhouse chain Eddie V’s closed its Newport Beach location for good on June 15. “Closing this restaurant is a difficult business decision, and one that we made carefully and thoughtfully, particularly because it impacts our team members and guests,” a spokesperson for the restaurant told the Orange County Register in April before its closing.

July

In Downtown Disney, Earl of Sandwich will close its temporary location on July 26 to make way for a new Porto’s Bakery. Meanwhile, the sandwich shop awaits the construction of its new eatery, a two-story location near the Downtown Disney performance lawn. Earl of Sandwich’s upcoming larger venue will include a quick service walk-up counter, sit-down Earl of Sandwich Tavern restaurant and an upstairs cocktail bar. The company laid off 167 employees in the process. Its pop-up location, however, is still open, according to the restaurant’s website.

August

Harpoon Henry’s, which opened in 2025, will serve its final meal this summer. The longstanding restaurant made the announcement in November. While the official closing date has changed since the original announcement, a projected finale is slated to happen in early to mid August. The seafood restaurant’s closure is part of an ongoing $550 million overhaul to the Dana Point Harbor, a project slated to add new hotels, parking structures, restaurants, architecture and landscaping to the 52-year-old harbor.

ALSO READ: Where do Orange County’s top chefs eat? We asked them

2029

In-N-Out, still Southern California’s most synonymous burger joint, plans to shutter its Orange County headquarters at 4199 Campus Drive. This fast food chain is consolidating its West Coast operations into a single location in Baldwin Park, where it was founded in 1948. This move, expected by 2029, will coincide with  the upcoming opening of a new East Coast headquarters in Tennessee. “Some of our associates will be relocating to Tennessee, which makes it even more important to centralize our western headquarters in one location, and our company’s deepest roots are in Baldwin Park,” owner and president Lynsi Snyder said in the news release. “Our West Coast family will be together in one place, where In-N-Out Burger began.”

Komal and Rasarumah in Los Angeles, Vin Folk in Hermosa Beach, Atelier Manna in Encinitas, Eylan in Menlo Park and Pho Momma in Sacramento all achieved Bib Gourmand status this year.

While not as renowned as the Michelin Guide’s star rankings, which typically go to pricier spots, Bib Gourmand honors are awarded to restaurants that offer “good quality, good value cooking.” What Bib Gourmands do have in common is “their simpler style of cooking, which is recognizable and easy-to-eat” that will leave customers “with a sense of satisfaction at having eaten so well at such a reasonable price,” according to the guide.

ALSO READ: Costa Mesa sushi restaurant Hana re loses its Michelin star

Orange County’s Bib Gourmand count remained unchanged this year, with no new additions or deletions.

The seven Bib Gourmand restaurants in Orange County are CHAAK Kitchen of Tustin, Fable & Spirit in Newport Beach, Heritage Barbecue in San Juan Capistrano, Khan Saab Desi Craft Kitchen in Fullerton, Lola Gaspar in Santa Ana, Pho 79 in Garden Grove and Ramen & Tsukemen TAO in Buena Park.

During Wednesday’s ceremony in Sacramento, Michelin Guide California awarded Los Angeles its first-ever three-star restaurants: Somni, a Spanish tasting menu venue in West Hollywood, and Providence, a 20-year-old California seafood eatery in Hollywood. Costa Mesa’s Hana re, a renowned sushi spot, was stripped of its one star it had held from 2019 until 2024.

This year, you will find a handful of eateries where you can enjoy the fiery spectacles lighting up the coastline. Plus, included are a couple of new additions in Anaheim; rooftop spots ideal for dining while checking out the fireworks from the Disneyland Resort and beyond.

As always, make haste and book a reservation sooner rather than later, as these sought-after spots fill up quickly.

Calaca Mama’s Cantina, Anaheim: Guests can watch Disneyland fireworks from the patio of this family-owned eatery offering organic Mexican-fusion fare. In addition to the fiery acrobatics up high, homemade churros will be served tableside on a tiny rolling cart that comes with a lit sparkler. Calaca Mamas Cantina, 1550 S. Harbor Blvd., Anaheim

Chart House, Dana Point: The cliffside restaurant high atop Dana Point Harbor holds an annual July 4th fireworks viewing spectacular for $150 per guest. The three-course prix fixe dinner, held outside, includes such surf and turf fare as lobster bisque, roasted prime rib, New York strip, surf and turf, lobster tails, lava cake, key lime pie and more. Seatings start at 5 p.m. The interior of the restaurant will also be available for a la carte dining, with some seats offering views of the Pacific. Fireworks will shoot off from a barge on the water, located off the Doheny State Beach coastline. Chart House, 34443 Street of the Green Lantern, Dana Point

Hacienda On the Lake, Mission Viejo: This lakeside Mexican spot will welcome spectators on a first-come, first-served basis for the fireworks above Lake Mission Viejo. Menu highlights include enchiladas, tacos (beef, shrimp, chicken), calamari, cocktails, beer, wine and more. Hacienda On the Lake, 27792 Vista Del Lago, Mission Viejo

Huntington Beach House, Huntington Beach: Alicia Cox’s Huntington Beach House, in addition to her other beach concessions (PCH Tacos, Sahara’s Sandbar & Pizza, SeaSalt Honky Tonk and more) will be open until 10 p.m. on the Fourth of July. Menu items here include Hot Mess Fries (loaded with carne asada, chicken or bacon, cheese and onions), taquitos, poke nachos, tacos, burritos, burgers, beer, wine, cocktails and more. Fireworks will launch just off the pier tentatively starting at 9 p.m. Huntington Beach House, 21601 Pacific Coast Highway, Huntington Beach

Offshore 9, Huntington Beach: At this 21-and-over affair, guests can enjoy aerial views of Huntington Beach’s annual fireworks show from the pier, with a live DJ setting the score, from 4 until 10 p.m. General admission costs $59 and gets you access to the rooftop lounge and a “Glow-in-the-cloud” sparkler cocktail. Guests of six or more can purchase a table for $245 per person, which gets you said cocktail, a seafood tower, one bottle of champagne, seafood chowder tots and a fire tabletop. A special holiday menu with all-American themed fare will also be available. Offshore 9 at the Waterfront Beach Resort, 21100 Pacific Coast Highway., Huntington Beach

Olamendi’s, Capistrano Beach: No need to get gussied up for this beloved Mexican restaurant that hugs Coast Highway. While the restaurant closes at 9 p.m., guests who arrive early for a seat on the patio can stay to watch the fireworks that go off in Dana Point and San Clemente, which both erupt starting at 9 p.m. According to an employee, patrons will be allowed to watch the show as the restaurant closes up. Olamendi’s, 34660 Pacific Coast Highway, Dana Point

Orange Hill, Orange: Before taking the fireworks, enjoy an a la carte meal with a barbecue brisket special. Guests who want to check out the pyrotechnics in the sky can opt for patio seating for $35 (price does not include food and beverage). Orange Hill, 6410 East Chapman Ave., Orange

Parkestry Rooftop Bar, Anaheim: Located atop the JW Marriott Anaheim Resort, this rooftop lounge offers light bites like queso fundido with chorizo, loaded nachos, a charcuterie board, individual pan pizzas, tacos, kobe beef sliders, croissant bread pudding and more. Libations include local beers (Boat Shoes, Aurora Hoppyalis) and wine. There’s also a kids menu featuring spaghetti and meatballs, chicken tenders, a cheeseburger, cheese quesadilla, ice cream and cookies. Disneyland’s annual “Disney’s Celebrate America! A Fourth of July Concert in the Sky” fireworks show begins around 9:30 p.m., weather permitting. Parkestry Rooftop Bar, 1775 S Clementine St., floor 11, Anaheim

Top of The V, Anaheim: This is the third entrant in this guide for those who really want to check out Disneyland’s Independence Day fireworks fete without having to enter the park. For $160, each guest gets access to a three-hour beer and wine package (cocktails available for purchase) and a buffet featuring Iberico ham sliders, gazpacho oyster shooters, surf and turf paella, lemon and herb grilled chicken, and summer market salad. Top of The V at the Viv Hotel, 1601 S. Anaheim Blvd., Anaheim

View and Edge Bar, Newport Beach: Once again, View and Edge Bar, the VEA Newport Beach hotel’s dedicated restaurant and watering hole, respectively, will offer its regular menu at both venues for Independence Day, but the resort will also host a barbecue on the lawn with sweeping views of the fireworks show. (Barbecue menu items will be sold a la carte.) View and Edge Bar at VEA Newport Beach, 900 Newport Center Drive, Newport Beach