After kicking off the month with a massive heat wave, things are starting to finally cool down in Southern California.
September in Southern California marks the debut of seasonal fall flavors, such as pumpkin spice and apple cinnamon. It also welcomes soup season and more characterie boards.
Also see: The best things we ate at Southern California restaurants in AugustHere’s a look from reporters at nearby eateries to try around Los Angeles, Orange County, and the Inland Empire.
Related: See the best things we ate in Southern California in 2024.
Ropa vieja is a dish served at Habana in Irvine. (Photo by Charlie Vargas, Orange County Register/SCNG)Ropa Vieja – Habana, Irvine
The ropa vieja at Habana is one of those items that looks like it isn’t much food, but will leave your belly stuffed. The star of the show is slow-cooked, shredded beef simmered in a rich, tomato-based sauce with a blend of onions, peppers, garlic, and spices. The sides, in classic Cuban fashion, include white rice, black beans, and semi-sweet fried plantains. If you’re unsure or new to Cuban foods, this is definitely a dish to start with.
— Charlie Vargas, Features Reporter
RELATED: Irvine Habana restaurant offers the best of Cuba at the Spectrum Peruvian ceviche from Akashiro in Fullerton. (Photo by Brock Keeling, Orange County Register/SCNG)Peruvian ceviche – Akashiro, Fullerton
Akashiro is the work of Diego Kanashiro and Richard Galla (both Peruvian-Japanese) and Manuel Tam (Peruvian-Chinese), who highlight Nikkei sushi, a fusion of Peruvian and Japanese culinary traditions. And behind a set of unassuming doors in Fullerton, you will find their work, some of the most inventive sushi in Orange County. My first dish during a recent visit, the Peruvian Ceviche, proved to be a stunning medley that will go down as one of this year’s best. I mean, come now: A weighty and substantial bowl holds a delicate tangle of sliced striped bass that mingles with onions, cilantro, aji limo (a citrusy chili) and the welcome crunch of fried sweet potato. Peruvian corn and cancha completed the dish, all of which gets bathed in a spicy leche de tigre.
— Brock Keeling, Restaurant Reporter
ALSO SEE: How Fullerton’s Akashiro redefines Orange County’s sushi scene The Best of Season Tomatoes, Burrata and Cast-Iron Focaccia WV Salt from Chef Tyler Wells’ restaurant Betsy in Altadena. (Photo by Erik Pedersen/SCNG)Best of Season Tomatoes, Burrata and Cast-Iron Focaccia WV Salt – Betsy, Altadena
For those who don’t know the story of Chef Tyler Wells, please do yourself a favor and read my colleague Brock Keeling’s powerful story about his experience during and after the Eaton Fire. Wells’ restaurant Betsy, located on a now-nearly deserted block in Altadena next to the beloved, burned-down businesses Altadena Hardware, Steve’s Bike Shop, and Amara Kitchen, is literally a source of light in the darkness for those of us who live in the area.
Driving past it one night, not long after it reopened, I was moved to see a bustling source of life returning to the block. And so I wanted to make sure I got in to support this beautifully designed space, which has an open kitchen that incorporates a wood oven and open-flame grill for preparing everything from steak to cheesecake. While I could also rave about items such as the Wanderer New York Strip with Hotel Butter, Tallow Roasted Potatoes or Pork with Corn and Pepper Succotash and Heirloom Corn Tortillas, the most delightful surprise might have been this appetizer of tomatoes, burrata and focaccia, which was bursting with flavors sweet, acidic and lovely.
— Erik Pedersen, Features Editor
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