“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef / Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.”
“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests motivation to dine there regularly.”
Chef Anthony Wang takes a break from prep to join us.
Whatever you’re celebrating the happiest of Happy Holidays from the “SoCal Restaurant Show” on AM 830 KLAA radio. Time (almost) to unwrap 2026.
A tip of the toque to Chef James Trees, Timeless Hospitality, Eric Gladstone and Rio Las Vegas for graciously hosting our live show last Saturday from High Steaks at Rio Las Vegas located in the Masquerade Tower 50 floors above the Vegas Strip. We hope to be invited back in 2026!
“Stepping onto MOHI Farm in Morgan Hill, CA feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.” Also showcased are the local Leal Vineyards wines, an affiliated operation. Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. There are a few surprises… Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will talk about that experience.
“Former aspiring professional surfer-turned-chef Craig Hopson (an Aussie native) is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. Craig Hopson takes a break from his busy dinner prep to join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew looks back on the many concerns of restaurants this year and then looks ahead to the future challenges of 2026. Is there reason for optimism?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications.
Also the surprise closing (after 7 years) of Toast in Costa Mesa on the site of the long-running Golden Truffle.
Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will talk about that experience.
Anne Marie is our resident Disneyland Resort authority. Napa Rose at Disney’s Grand Californian has been closed since April for a major refurbishment and reimagining. Curious minds want to know when in 2026 Napa Rose will relaunch? We’ll ask Disneyland Resort aficionado Anne Marie.
Whatever you’re celebrating the happiest of Happy Holidays from the “SoCal Restaurant Show” on AM 830 KLAA radio. Time (almost) to unwrap 2026.
A tip of the toque to Chef James Trees, Timeless Hospitality, Eric Gladstone and Rio Las Vegas for graciously hosting our live show last Saturday from High Steaks at Rio Las Vegas located 50 floors above the Vegas Strip. We hope to be invited back in 2026!
“Stepping onto MOHI Farm in Morgan Hill, CA feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.” Also showcased are the local Leal Vineyards wines, an affiliated operation. Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio for her final visit of 2025 to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. Anne Marie earlier in the Month was on a cruise of the Mexican Riveria aboard the Royal Princess. She will talk about that experience.
“Former aspiring professional surfer-turned-chef Craig Hopson Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).” There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing. In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu. Craig Hopson takes a break from his busy dinner prep to join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew looks back on the many concerns of restaurants this year and then looks ahead to the challenges of 2026. Is there reason for optimism?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“MOHI Farm, the vision of proprietor Frank Leal, is committed to celebrating Morgan Hill’s agricultural heritage while appealing to the refined tastes of today’s health-conscious urban community. Their commitment lies in reducing waste through sustainable practices in sourcing, food preparation, and design.”
“MOHI Farm prides itself on procuring the freshest, most abundant ingredients directly from local farmers including the four-acre MOHI Ranch. The menu (Breakfast, Lunch & Dinner) is a reflection of the seasons, dynamically changing with each harvest to showcase the vibrant flavors of the region’s bounty in every culinary creation.”
“Stepping onto MOHI Farm in Morgan Hill feels like finding a peaceful oasis in the heart of a vibrant community. Nestled among the allure of Morgan Hill’s rich agricultural history, MOHI Farm is where farm-to-table dining, thoughtful event hosting, and a passion for fresh, local ingredients come together. Whether attending a special event, sharing a meal with family, or hosting your dream celebration, MOHI Farm offers warmth, style, and authenticity in every corner.”
Also featured are the local Leal Vineyards wines, an affiliated operation.
Executive Chef Lance Ramburst takes a break from his busy kitchen to join us.
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications.
Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a recent column (November 26, 2025) highlighting her favorite spots in the OC for fried chicken. Anne Marie earlier in the Month was on a cruise of the Mexican Riviera aboard the Royal Princess. She will talk about that experience. Anne Marie is our resident Disneyland Resort authority. Napa Rose at Disney’s Grand Californian has been closed since April for a major refurbishment and reimagining. Curious minds want to know when in 2026 Napa Rose will relaunch? We’ll ask Disneyland Resort aficionado Anne Marie.
“Former aspiring professional surfer-turned-chef Craig Hopson is behind this California-kissed French-Australian neighborhood bistro in Mar Vista, Electric Bleu, for special nights and every night. The menu changes frequently. After working at storied kitchens around the world including Guy Savoy and Le Cirque, Hopson flexes his French training in dishes like steak au poivre with green peppercorn cognac sauce while also nodding to his Perth hometown in sides like electric fries with chicken salt (a favorite Aussie condiment).”
There’s also a $59 four-course tasting menu option available with a premium wine or sake pairing.
In an accommodation to the neighborhood’s 4-legged guests there is a dog-friendly patio on the Woodgreen St. side of Electric Bleu.
“Chef Hopson grew up in Perth, chasing waves with dreams of becoming a pro surfer. A restaurant job let him surf by day and cook by night, but it didn’t take long for him to realize his true passion was in the kitchen. He headed to Europe to train under culinary icons like Michel Troisgros, Alain Senderens and Guy Savoy before making his mark in New York running some of Manhattan’s most celebrated kitchens, including Picholine and Le Cirque. At Electric Bleu Chef Craig is excited to pour his heart into a place that blends great food and world-class hospitality for the residents of Mar Vista and Los Angeles.”
Craig Hopson takes a break from his busy dinner prep to join us.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Chef Andrew looks back on the multiple concerns of restaurants this year and then looks ahead to 2026. What has been resolved? Is there reason for some optimism in 2026?
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“Since 2004, Zin American Bistro in Palm Springs, a consistently top-rated establishment, has been a popular spot for locals in the downtown area. Zin offers crafted cocktails, brunch, and dinner featuring locally sourced ingredients.”
They are proud to have received the Wine Spectator Award of Excellence year-after-year for their extensive wine list which boasts over 545 selections. In addition to inside bar and table seating Zin offers an attractive heated and cooled (depending on the season) covered patio for the best in outdoor dining.
At Brunch (Weekends) Mindy suggests the Huevos Rancheros with fried corn tortillas, refried black beans, salsa ranchers, 2 sunny side up eggs, queso fresco, white cheddar, fresh cilantro and pico de gallo. Their Chicken & Waffles is another favorite as they are known for their Country Fried Chicken.
Proprietress Mindy Reed joins us to uncork all that is Zin American Bistro.
“Owner & Executive Chef Noah Clark and his family have brought their highly anticipated, award-winning BOX Chicken home to Los Angeles! This family legacy, rooted in culinary innovation, is introducing their revolutionary new fast-casual experience featuring BOX Chicken’s signature Japanese American Chicken Tendie, a mouth-wateringly delicious fusion of Japanese and American flavors that completely redefines the original Chicken Tender.”
“Founded by Los Angeles native Maggie Antoine over four decades ago, BOX Chicken began as a modest Bento Box operation serving Japanese tour groups and the film industry. Her signature Japanese American chicken tender, crafted from her Japanese heritage, became a city favorite, winning hearts across Los Angeles and beyond. In the late 1990s, Maggie and her sister, Reiko Clark, took their success to Atlanta, GA launching a successful franchise and receiving multiple awards. Now, led by Maggie’s nephew and Reiko’s son, Executive Chef Noah Clark, BOX Chicken has returned to its hometown to launch an entirely reinvented concept, bringing Angelenos their legendary Chicken Tendie that started it all.”
“Operating out of Westside Eats cloud kitchen, BOX Chicken is making its mark in Greater Los Angeles, with plans to expand through ghost kitchens across the city, leading to a flagship store.” “Chef Noah Clark, who calls this fusion “Japanese Soul Food,” draws from his rich cultural heritage as a child of an African American father and Japanese American mother. “Growing up in Atlanta, we called ourselves ‘Blackanese.’ Raised on both California rolls and collard greens, we blend both flavors into something extraordinary,” says Chef Noah. “Los Angeles, my new home, feels like the perfect place to reintroduce BOX Chicken.”
Chef Noah was one of the very generous participating chefs serving at the recent CONCERN Foundation 50th Block Party at Paramount Studios in Hollywood on Saturday, July 19th.
Chef Noah takes a break from his busy Cloud Kitchen in West Los Angeles to join us. (Sepulveda Boulevard at Pico Blvd.)
“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of the world.” Based on years of hands-on experience preparing premium BBQ, Chef Aaron even uses different types of smokers for his various proteins so they are cooked just right.
“If adult beverages spark your fire then Boneyard has a vast selection of appealing beverages at the ready. They feature 42 taps of beer all focused on micro brews and specialty imports. Boneyard Bistro also has over 100 specialty brews in the bottle. When it comes to premium wine they feature at least 10 by the glass and will open almost any bottle you wish with a 2 glass minimum. Boneyard offers one of the largest Zinfandel collections in all of Southern California.” There is also an ambitious premium Whiskey program.
Join them on Mondays for their ever-popular Fried Chicken night. You can get your bird either Nashville Hot or Southern Style with no heat. They are also known for their unusual Kobe Style Beef Chili Filled Donuts with cheddar cheese, mustard, onions and pickles.
“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of the world.” Based on years of hands-on experience preparing premium BBQ, Chef Aaron even uses different types of smokers for his various proteins so they are cooked just right.
“If adult beverages spark your fire then Boneyard has a vast selection of beverages at the ready. They feature 42 taps of beer all focused on micro brews and specialty imports. Boneyard Bistro also has over 100 specialty brews in the bottle. When it comes to premium wine they feature at least 10 by the glass and will open almost any bottle you wish with a 2 glass minimum. Boneyard offers one of the largest Zinfandel collections in all of Southern California.” There is also an ambitious premium Whiskey program.
Join them on Mondays for their ever-popular Fried Chicken night. You can get your bird either Nashville Hot or Southern Style with no heat. They are also known for their unusual Kobe Style Beef Chili Filled Donuts with cheddar cheese, mustard, onions and pickles.
Dinner nightly with Lunch on Weekends.
Pitmaster and Chef Aaron Robins continues as our guest with a plate of slow-cooked Brisket in hand.
Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.
Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”
In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.
Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Lab tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing.
Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.
Chef Justin Pichetrungsi joins us fish sauce in hand.
Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.
Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”
In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.
Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Laab Tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing.
Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.
