Deep into this new wave of snack-shack overhaul—some adding açaí bowls and falafel, some fancifying condiments for burgers—stepped Brian Huskey. The chef has established himself as the paragon of seaside fare—worth every penny, worth staying at the beach all day. Before 11, pick a breakfast: chilaquiles, black beans, tomatillo sauce with fried egg? Yes, but there’s also French toast with almond butter, banana, chocolate and maple syrup. Grubs + Snacks tempt with chowders, chicharrón and poke. Then there’s the rolls—shrimp, catfish or chicken club—and a pork belly bánh mì. East Coasters should come on the weekends when the Maine lobster rolls up, an expensive habit SoCal natives could easily develop. Happy beachcombing!
3029 E. Ocean Blvd., Corona del Mar, (949) 723-0502; tackleboxoc.com.
