OC Grub Guide 3/28-4/3: Sandwiches, Sushi, Super Bloom

Just do it. Photo by Anne Marie Panoringan.

Our selections in this Grub Guide are pretty special. Why, you might ask? It may be because you’re getting a delicious deal (or two). In one instance, it’s a grand opening coming up fast. Or even a picture-worthy dessert to indulge in. Regardless of your choice, they’ve all got it going on. So spring into action and turn a blind eye to the calories.

 

All the pretty colors. Photo courtesy Salt & Straw.

Taste the Super Bloom at Salt & Straw – Anaheim

A trio of unique tastes is headed to Downtown Disney by way of one dynamite ice creamery starting April 5. If you like tart (or opt for a vegan flavor), taste their Orange Blossom Sorbet with Edible Flowers. If rhubarb jam is your jam, go with their Rhubarb Crumble with Toasted Anise in a vanilla base. Yorba Linda-based Massey Honey collaborated with S&S on the Wildflower Honey with Ricotta Walnut Lace Cookies. No matter what you choose, it’ll be the right choice. 1550 Disneyland Dr., E-103-A, (714) 855-4321; www.saltandstraw.com.

 

You eat; we’ll drink. Photo courtesy Sushi Roku.

Sushi Roku Brings Back Wagyu Week – Newport Beach

Carnivores unite! The Fashion Island dining room best known for their raw specialties welcomes the return of their prized meat. Bungo Wagyu is offered in six presentations, with prices ranging from $24-$85. Those unfamiliar may want to play it safe and request a simply prepared skewer with karashi mustard and sweet soy. Ambitious drinkers should throw down for the Flight by Flight, served alongside a trio of Japanese spirits. But hurry, these selections won’t be available at Roku after Saturday. 327 Newport Center Dr., (949) 706-3622; www.innovativedining.com.

 

One for each workday. Photo courtesy Photo courtesy Photo courtsey.

Taco Rosa’s Updated Patio is Waiting for You – Irvine

According to a friend, the construction to expand Taco Rosa’s patio, ” . . .took forever.” Well, we’re pleased to say that the waiting is over. 80 additional, comfortable seats later, the Market Place branch of Taco Rosa is good to go. Swing by for their new specials, including Lobster Chorizo Tacos, Sweet Potato Tacos, and the agave-sweetened Chikka Cocktail. We are partial to their mushroom tacos, with a non-alcoholic Golden Horchata (originally featured during OC Restaurant Week), made up of tumeric, ginger, pepper and cinnamon. 13792 Jamboree Rd., (714) 505-6080; www.tacorosa.com.

 

Go ahead, splurge for the avo. Photo courtesy Flame Broiler.

Flame Broiler $5 Promo – Huntington Beach (Warner only)

Here’s your super duper good deal to keep in mind the next time you’re in HB. Between April 1 and 14, order any bowl and a drink at this new branch (and only this branch) for a fiver. We didn’t know the Flame Broiler meal is actually Korean-inspired. What we do know is brown rice, avocado and extra green onions plus Magic Sauce make for a tasty combination. 7251 Warner Ave., Ste. G.; www.flamebroilerusa.com.

 

We like Ike. Photo courtesy Ike’s Love & Sandwiches.

Ike’s April Fool’s BOGO – Tustin, Newport and Fountain Valley (okay, and Long Beach)

Next Monday, treat yourself to an extra custom sandwich from Ike’s by showing them the flyer up above. That’s all there is to it. Take one of Ike’s suggestions, or micromanage over your very own. Either way, you’re not cooking that day. You’re welcome. www.loveandsandwiches.com.

 

Just do it. Photo by Anne Marie Panoringan.

A Butcher, a Baker, and a Damn Good Habana Sandwich – Newport Beach

Oh hello, ARC Butcher and Baker! We know your grand opening is set for Friday the 29th. But we couldn’t help ourselves the other day, and accidentally wandered in (For the record, the door was open.) Luckily, you had just enough inventory to assemble a Summer Salad and Habana Sandwich. Blueberries and blue cheese made our taste buds pop, while a Cubano-inspired Habana hit all the right notes with ridiculously good bread, plus that bit of crispy, melty cheese along one edge. 417 30th St.; www.arcbutcherbaker.com

A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.

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