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Author: Sara Dowe

Bosscat Brunch…Because Calories Don’t Count on Sunday.

I could use some fancy foodie words to talk about the epic food journey I experienced at Bosscat Kitchen & Libations on Sunday for brunch, but I think I’ll just let the food do the talking. It all started right here. Short Rib Chiliquiles, everything every plate of chiliquiles has wanted to be, but just didn’t know how. Next stop: Crawfish & Bacon Ramen Scramble. The name alone has so much goodness in it and the dish definitely delivers all of it and then some. American cheese and kimchi are what really knocked it outta the park for me....

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Paleoful Chocolate Chip Cookies

I know what you’re thinking because I was thinking it too: Diet cookies? No thank you. However, these cookies didn’t suck. They’re vegan, paleo-friendly, gluten-free, soy-free, yeast-free, corn-free, grain-free, preservative-free, GMO-free and somehow surprisingly not taste or texture-free. Compared to any other cookies you’ve ever made they don’t require any extra prep or post work and you don’t need any fancy equipment to make them. All you have to do is get your hands on a bag of the cookie mix, add a few extra ingredients, mix, and bake for about 12 minutes. That’s it. They look the same, feel...

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Bacchus Bar & Bistro…So Much More Than a Tasting Room

Tucked away in a corner in a massive shopping plaza in Irvine you’ll find Bacchus Bar & Bistro. It used to be just a tasting room, but now its opened its kitchen and its doors to hungry diners and wine aficionados alike. I would have missed it entirely if it wasn’t what I ventured down to South Orange County for, but I’m glad I did because it was worth it. It’s inviting and unpretentious, which are not two words you would expect to hear in a wine-related capacity. Those accolades spill over into the food too. That’s not to...

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Barrelhouse 101: Come for the Fries, Stay for Everything Else

You’re looking at skin-on, crispy, golden, delicious french fries from Barrelhouse 101 generously coated with roasted garlic, parsley, and truffle oil and served with a chipotle aioli dipping sauce. Notice I said “generously coated” and not “drenched” or “soaking” because they aren’t. There’s just the right amount on each one so it soaks into each fry and infuses it with that rich garlicy flavor while still maintaining crunchiness. No soggy mush of potatoes here. This place is also known for The Wellfire Wing Challenge. It started in July 2012 and has been making the brave souls that choose to tackle it sweat, cry,...

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The Attic Has the Best Bloody Marys Around, Hands Down

The only way Bloody Marys could be better is if one actually appeared after saying “Bloody Mary” several times while looking in a mirror. Unfortunately that isn’t the world we live in, but we do live in a world where The Attic exists. My friend and I strolled in there one sunny afternoon for a mid-day snack and were elated to discover that you could create your own Bloody Marys. After much debate and caucusing we created the masterpieces you see here and aptly named them Paul Bunyan and The Bleu Ox. Paul is made with bacon-infused vodka and on...

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