Fifi Chao is a chef, lecturer, author, educator, radio personality and publisher of Chao's Dinesty, a private subscription restaurant, wine and travel newsletter. She has been reviewing local restaurants for the Business Journal since 1990.
Chinese Dumpling House Delights With Each Morsel
Din Tai Fung, the famed Chinese dumpling house, opened two weeks ago at South Coast Plaza (entrance on the upper level next to Sears). I surmise that, having heard the buzz about its international reputation, the crowds will flow.
Spanish Menu Served Up in Boho Indy Style
People always ask restaurant journalists: “What is your favorite restaurant?”
Traditional, Progressive Eateries Serve Up Magia
This is the first time I have rounded up a group of Mexican or Latin-themed restaurants for Fifi’s Best. There are lists of the Best Tacos, the Best Margaritas, the Best Mexican Restaurants, and more in so many publications and online. I’m taking another avenue.
Some Very Good, Another Remains to Be Seen
Restaurants keep opening, many of them good, but when we spent time at the new Watertable in the Hyatt Regency Huntington Beach Hotel & Spa, we realized dish by dish that there are still culinary frontiers being conquered and ways to set the bar much higher. It has been one of the most eye-opening, palate-pleasing forays into fine dining on a comfort-food level that I’ve come across in a long time.
Offers Warm, Affordable ‘Wine Country’ Experience
Old venues can rev up a lot of new excitement when someone with a strong restaurant background and reputation for being warm and respectful to his employees comes along as owner and offers up a singular kind of affordable wine country experience.
Bluewater Grill Veteran Shared Passion With Smile
Orange County lost a beautiful person and passionate chef last month in Brian Hirsty, executive chef of the Bluewater Grill restaurants. He was only 48, and though he had a rare bone marrow disease, his death was completely unexpected.
From French Countryside to Sushi With a Flair
Springtime brings thoughts of colorful flowers emerging, a climate conducive to beaches and boating, and getting out as the winter fades, even though we’ve had such a mild winter.
Pelican Hill Executive Chef Leads With Strength, Smiles
Our Chef of the Year, Jean-Pierre Dubray, has been engaging the public in appreciation of gorgeously showcased and inherently delicious food for more than three decades.
Trio of Restaurants Get Fifi’s Seal of Approval
There’s so much happening at The Resort at Pelican Hill all during the year. I’ll try to capsulize it but nevertheless want to bring you the best of the resort.
Brasserie Pascal Closing, Epicerie Moving—Where?
A couple of Pascal Olhats surprises popped up recently, and they do not make me happy.