Dining
NEW York’s Famed Halal Guys Arrive in Costa Mesa
09.30.15
The Halal Guys, New York’s food cart with a cult following, are expanding from New York to its first West Coast brick-and-mortar fast casual location opening Friday, Oct. 2 in Costa Mesa. The famed food cart is known for its gyro sandwiches, chicken-and-rice platters and delicious mystery white sauce.
You can also order delicous French french fries, hummus, tahini and pita, olives and baklava.
The NYC-based concept signed a deal with Fransmart known for building other popular concepts such as Five Guys, to bring 50 franchised units to Southern California.
The Halal Guys grew from a modest food cart on the streets of New York City to a globally recognized American Halal street food. The Manhattan-based landmark was created by Mohamed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed of Egypt who recognized that many Muslim cab drivers in New York wanted a place to buy Middle Eastern street foods, so they created their first food cart and quickly became a destination for American Halal fare.
3033 Bristol St. in Costa Mesa.
Little Sparrow Flies High With New Chef
09.28.15
No one wants to see a great chef leave a restaurant, especially one who made a huge mark in such a short time, but a few months ago, Little Sparrow’s chef Eric Samaniego was let go. Thanks to Samaniego culinary talents, Little Sparrow won multiple awards and was featured on Bravo’s “Best New Restaurants.”
The good news is that Little Sparrow, a chic bistro in Santa Ana boasts a new ultra talented chef in charge, Melissa Ortiz, formerly Little Sparrow’s sous chef. Ortiz, an Orange County native, served 7 ½ years in the Army and while cooking for fellow soldiers she realized cooking was her passion.
Upon returning home, she enrolled in culinary school at the Art Institute of Orange County and has worked at Melisse, the Michelin two star award-winning restaurant in Santa Monica, the Imperator Hotel in Nimes, France and The Peninsula Hotel in Beverly Hills.
“Serving in the military was a great way to transition into the culinary industry. It taught me to have a lot of discipline, structure and take criticism.” Ortiz says. “I’m grateful for all the experiences and real life training the military gave me.”
You can expect to find influences from Ortiz’s culinary education, travel in the military and her ethnic background comprised of Mexican, Portuguese and Spanish in her cooking style.
Ortiz’s menu features eclectic and delicious dishes such as Galbi Hangar Steak with kimchi emulsion, radish, and eggplant puree; Yellowtail Carpaccio with a coconut aguachile, serrano and cucumber; Bahn Mi with pork belly, pickled daikon, carrots, jalapeno, and cilantro; and Loco Moco with ground beef, brown gravy, fried egg and garlic rice.
The fried chicken and biscuits are out of this world: Ortiz adds a spiced bourbon glaze and the most buttery and delicious biscuits you will ever taste.
Little Sparrow is open for lunch, dinner and Sunday brunch.
Open 11:30 a.m. to 11 p.m. Wednesday and Thursday; 11:30 a.m. to 1 a.m. Friday and Saturday; and 10 a.m. to 10 p.m. Sunday.
300 N. Main Street in Santa Ana. 714.265.7640.
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