Greer's OC

Blog

Lunar New Year Afternoon Tea at Knife Pleat

01.24.25

Knife Pleat welcomes the Year of the Snake with a special Lunar New Year-inspired Saturday Afternoon Tea Service. Michelin-starred Chef Tony Esnault and restaurateur Yassmin Sarmadi invite guests to experience this elegant offering in the Penthouse at South Coast Plaza.

Available on Saturdays, January 25, February 1, and February 8, from 11:30 a.m. to 1:45 p.m., the menu features delightful treats such as mini Mooncake, Black Sesame Ball with Mandarin Filling, Chocolate Gold Coins, and more, paired with a selection of expertly curated teas.

For an elevated experience, caviar and champagne may be added to the tea service. Seating is limited, and the price per guest is $115 (excluding tax and service charge). Caviar service and additional beverages are available for purchase.

This is a non-refundable, pre-paid event. Reservations are required and can be made via this link or by calling 714-266-3388. All allergies must be noted at the time of reservation.

Knife Pleat is at South Coast Plaza at 3333 Bristol Street, Costa Mesa.

Pin It

Blog

The Crack Shack Kicks Off the New Year with Bold New Flavors

01.24.25

The Crack Shack is welcoming the new year with an exciting lineup of bold, flavor-packed offerings crafted with premium ingredients. Located on Costa Mesa’s vibrant East 17th Street—renowned as a foodie destination for its diverse and noteworthy restaurants—The Crack Shack continues to elevate the fast-casual dining experience with chef-driven creations designed for culinary adventurers. Even the humble chicken nugget gets a gourmet twist, with the 6-Piece Nugs made from fresh, free-range Jidori chicken, delivering fine dining precision in every bite.

This season’s special bowl, Downward Dog, now features a vibrant mix of maple-roasted yams, pine nut crumble, shaved Brussels and broccoli salad, charred onions, garlic confit tapenade, golden raisins, scallion vinaigrette, quinoa, and hummus. Also available for a limited time is Miami Vice, a Cubano-style sandwich with mojo-marinated chicken cutlet, tangy Dijon, bread & butter pickles, and Swiss cheese on pressed challah bread.

Joining the menu is Sunny ‘Daise, an all-day breakfast sandwich starring K’s chicken sausage, maple “hollandaise,” a sunny-side-up egg, and American cheese on an English muffin. Sweet treats are making a comeback, too, with the return of the Cookies & Cream Cookie and Triple C Shake, both made with Orange County-born Afters Ice Cream. Exclusive to The Crack Shack’s Costa Mesa location, guests can also indulge in the Cookie Monster Shake, another Afters Ice Cream-based delight.

Expanding its lineup of house-made sauces, The Crack Shack introduces Smoky Tang Butter—a smoky, buttery take on Carolina BBQ sauce with a touch of orange zest. This new sauce is perfect for dipping or as a “toss sauce” for nuggets, tenders, bone-in chicken, and chicken oysters.

The new menu items are available for dine-in, online ordering, delivery, and curbside pickup at The Crack Shack Costa Mesa. Guests can also enjoy craft cocktails and a selection of 28 SoCal beers on tap from the restaurant’s full bar. Plus, a Happy Hour runs from 2-5 p.m. Monday through Thursday, offering signature bites and sips at special prices.

More information, full menu, catering options and more can be found at CrackShack.com.

Open 10:30 a.m. to 9 p.m. Sunday to Thursday; 10:30 a.m. to 10 p.m. Friday and Saturday.

196 E 17th St. in Costa Mesa.

Pin It