Dining
More and More Wiches
06.14.13
Looks like the “fastest growing restaurant chain in the U.S. and Canada,” Dallas based Which Wich is expanding into Orange County in a big way. It just opened a location at The Market Place in Tustin and will be opening two more soon on E. 17th Street in Costa Mesa and in Aliso Viejo. You can already find Which Wich sandwich shops in Brea, Orange, Santa Ana, Fullerton and two locations in Irvine.
The restaurant is all about creating great sandwiches (more than 50 varieties) with a quick and easy ordering system. Grab a red Sharpie and mark up what you want on the sandwich bags. Select a sandwich from one of 10 categories, then choose the type of bread, size, cheese, spreads, and vegetables.
The signature Wicked comes loaded with five meats and three cheeses, and it also offers themed sandwiches like Italian, vegetarian, classics, comforts and more. There are even several healthy wiches for less than 400 calories each. Try the extras, too like signature house chips, hand-dipped shakes, and fresh from the oven cookies.
Open daily from 9 a.m. to 9 p.m. to 9 p.m.
The newest Which Wich is at The Market Place at 2941 El Camino Real in Tustin. 714.731.9424.
To view the menu, visit whichwich.com.
Congrats to Tabu Grill! Best Poke Winner
06.10.13
At the 2nd annual I Love Poke Festival, a food festival and restaurant competition at Don the Beachcomber, 400 poke enthusiasts came out to celebrate the Hawaiian delicacy, lifestyle and culture with foods, live music and chefs completion for “Best Poke.” And the winners were…
Ist - Tabu Grill in Laguna Beach, Chef Rayne Frey “Best Poke” title.
He made two different versions, classic ahi poke with pickled red onions; and wakame, ahi poke with sesame seeds, in their house poke dressing.
2nd - Stadium Brewing Co. in Aliso Viejo, Chef Renato Sampaga
Three different versions were served: A European tribute with ahi tuna flavored with lemon - dill beurre blanc sauce on top of a puff pastry, topped with truffle mushrooms, micro-chervil, and finished with black tobiko.
Asian tribute with freshly chopped ahi-tuna with a spicy-sweet thai sauce on top of a friend won ton topped with peanuts, micro-cilantro, and finished with wasabi roe.
Latin tribute, ahi tuna flavored with a sweet-savory-citrus sake reduction on top of a deep fried wonton, topped with balsamic reduction, spicy habanero sauce, chopped seaweed salad and finished with tobiko sauce.
3rd - Hawaiian Style Poke in Las Vegas, Dennis Cornelius.
He created two different versions, wakame poke and spicy garlic poke with yellowfin tuna, yellow onions, white onions, purple onions, green onions, Hawaiian rock salt, special Inamona, sesame oil, spicy garlic sauce (Hawaiian chile pepper), Hawaiian limu, mixed with 7 different Japanese seaweeds.
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