Subscribe for a FREE Daily Dose of greer's OC
FacebookTwitterRSSYouTubeFollow Me on Pinterest

Blog



Puesto Welcomes Spring With Seasonal Dishes From Creative Chef Raul Casillas

03.31.25

Puesto is welcoming spring with new seasonal menu additions from Creative Chef Raul Casillas, available now at all three Orange County locations in Anaheim and Irvine. A beloved family-owned brand with eight restaurants and three stadium locations across California, Puesto’s latest chapter includes a refreshed culinary direction led by Chef Casillas, who brings decades of experience and a deep love for regional Mexican cuisine and culture.

Casillas, who joined Puesto in January 2025, has cooked in Michelin-starred kitchens including L’Atelier de Joël Robuchon in Las Vegas and Valle in Oceanside, led by James Beard nominee Roberto Alcocer. His spring creations spotlight the complexity and variety of Mexican flavors—from the coastlines of Ensenada to the kitchens of Nayarit.

Seasonal Debuts

The new seasonal dishes showcase fresh bounty from land and sea:

Ceviche Zarandeado – Bluefin tuna, serrano, chipotle crema, pickled onions, blue corn tostadas
Inspired by the grilled fish of Nayarit and Sinaloa, Chef Casillas interprets traditional flavors with a fresh aguachile approach.

Crudo Verde – Ensenada kampachi, avocado, hoja santa leche de tigre, tomatillo
Delicate, rich fish meets bright mint, citrus, and serrano spice in this vibrant crudo.

Asparagus Taco – Grilled asparagus, zucchini, hoja santa, pipián verde
A bold spring taco with grilled asparagus on a guisado of zucchini and asparagus, finished with pipián verde and a handmade hoja santa tortilla.

CDMX Ribeye Taco – Ribeye a la plancha, escabeche, ash salsa, avocado salsa
Seared ribeye is layered with encurtidos and smoky ash salsa for a balanced blend of spicy, umami, and acidity.

Corn Flan – Corn, roasted pineapple allspice atole, popcorn
A rich corn custard complemented by bright pineapple atole and a playful popcorn topping.

Spring Cocktails

Vice President of Bar & Spirits Beau du Bois introduces new cocktails for the season:

Chef Raul Casillas

Raised between San Ysidro, Tijuana and Mexicali, Casillas grew up cooking with his grandmother and originally aspired to become a doctor. Eventually, his passion for cooking led him to culinary school. Now, as Puesto’s creative chef, he represents a new generation of Mexican-American chefs celebrating the depth and diversity of Mexican regional cuisine.

Weekly Specials

Taco Tuesday
Half off all tacos for dine-in guests from 3 p.m. to close every Tuesday. Puesto tacos are made with organic, non-GMO, stone-ground blue corn tortillas and feature sustainably sourced meats and seafood, including chicken from Wayne Farms and line-caught Baja fish.

Happy Hour
Weekdays from 3 p.m. to 5 p.m., enjoy $10 Puesto Perfect Margaritas, $6 Puesto Cervezas, $9 wines by the glass, and half off all Snacks & Shares. All Puesto beers are brewed at the Puesto Cervecería in Mission Valley, San Diego.

Orange County Locations

Los Olivos Irvine
8577 Irvine Center Drive, Irvine
(949) 608-9990
Mon–Thu: 11 a.m.–9 p.m.
Fri: 11 a.m.–10 p.m.
Sat: 11:30 a.m.–10 p.m.
Sun: 11:30 a.m.–9 p.m.
Taco Tuesday: 3–9 p.m. | Dine-in only

Park Place Irvine
3311 Michelson Drive, Irvine
(949) 608-7272
Mon, Wed, Thu: 11 a.m.–9 p.m.
Tue & Fri: 11 a.m.–10 p.m.
Sat: 11:30 a.m.–10 p.m.
Sun: 11:30 a.m.–9 p.m.
Taco Tuesday: 3–10 p.m. | Dine-in only
Happy Hour: Mon–Fri, 3–5 p.m.

Anaheim
1040 W. Katella Ave., Anaheim
(714) 294-0362
Daily: 11 a.m.–10 p.m.
Taco Tuesday: 3–10 p.m. | Dine-in only
Happy Hour: Mon–Fri, 3–5 p.m.

Pin It

Blog



Saijo, a New Japanese Dining Experience, Opens in Culver City

03.30.25

From the team behind JINYA Ramen Bar and Robata, JINYA Holdings is introducing its latest concept — Saijo, a 24-seat counter-style restaurant specializing in hand rolls (temaki) and grilled skewers (kushiyaki) — opening April 2 in Culver City. 

Founder and CEO Tomo Takahashi was inspired by his time in Saijo City, Japan — home to a historic JINYA (a small castle) and Saijo High School, where he studied. The new concept brings together two signature elements of Japanese cuisine: freshly prepared temaki and flavorful kushiyaki.

Saijo’s hand rolls feature high-quality sushi ingredients, while its kushiyaki menu highlights expertly grilled meats and seafood. The menu also includes appetizers, hosomaki, and a curated beverage list of sake, beer and wine. Takeout and delivery will be available through DoorDash, Uber Eats and Grubhub, with bento boxes offered exclusively to-go.

Designed to be an immersive experience, the intimate 24-seat countertop invites guests to watch chefs meticulously prepare each dish. The focus is on precision, freshness and exceptional ingredients.

The restaurant’s commitment to quality starts with its nori. Saijo uses Hatsuzumi Nori, imported from the Ariake Sea in Fukuoka, selected for its sweetness, delicate texture and high umami. Only 5% of the annual harvest qualifies as first-harvest nori, making it a rare treat. The sushi rice is also time-controlled for ideal temperature and consistency.

Saijo’s kushiyaki offerings include A5 Miyazaki wagyu, pork belly chashu, shrimp, unagi (grilled eel), Chilean sea bass and a variety of chicken and vegetable skewers — all grilled to perfection.

For more information, visit jinya-ramenbar.com.

Operating hours will be Wednesday to Friday from 4:30 p.m. to 9:30 p.m., and Saturday and Sunday from Noon to 2:30 p.m. for lunch and 4:30 p.m. to 9:30 p.m. for dinner. The restaurant will be closed on Monday and Tuesday.

Saijo joins a legacy of successful concepts that began with Sabakurou, the original Tokyo restaurant that opened in 2000, and evolved into Robata JINYA and JINYA Ramen Bar. This new concept represents an exciting evolution of the brand’s expertise in Japanese cuisine.

12473 Washington Blvd. in Culver City.

Pin It

‹ First  < 112 113 114 115 116 >  Last ›

Follow Greer on Pinterest

Subscribe to Greer's OC

from the blog

More Daily Doses