Tag Archives: Happy Hour

Show 697, September 19, 2026: Executive Chef Govind Armstrong, The Lobster, Santa Monica

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Chef Govind Armstrong of the Lobster

Santa Monica’s iconic seafood destination, The Lobster, is celebrating their 27th Anniversary this year. “A seafood restaurant has been in this original location for over 100 years. This legendary seafood spot is an internationally recognized dining destination that is as much a part of Santa Monica’s history as it’s next-door neighbor, the Santa Monica Pier.”

“Situated at the intersection of Route 66 and the Pacific Ocean, The Lobster has been a cherished landmark for locals and visitors for decades, offering not only mesmerizing views of the Santa Monica Pier and Malibu coastline but also an award-winning seafood menu under the masterful guidance of acclaimed Chef Govind Armstrong. With Armstrong at the helm, The Lobster is Michelin recognized, a testament to its commitment to culinary excellence.”

“At the core of its menu, fresh lobster is flown in directly from Maine six days a week with no middleman, ensuring patrons enjoy the freshest catch. The menu features some of Los Angeles’ finest California cuisine, including classic menu favorites that Chef Armstrong has added his own special touch, such as: crispy calamari and prawns with garlic anchovy aioli, ponzu and sweet chili sauce; Summer Corn & Lobster Chowder with Smoked Bacon & Croutons; steamed Maine Lobster, with Gloria’s Blue Lake green beans, Weiser Farms heirloom Potatoes and drawn butter; and grilled Maine lobster with fresh herbs, lemon and drawn garlic butter.” For hot sauce fans be sure to try the flavorful house-prepared version that comes with the raw oysters.

Happy Hour daily from 3 to 6:00 p.m. and all-day on Friday.

Chef Govind Armstrong takes a break from shucking oysters to join us.

Select Show 663, January 24, 2026: Chef Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles. Dine L.A.

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Ryan Legaux of Harold and Belles

“Harold & Belle’s (under the 3rd generation of proud Family ownership) is Los Angeles’s premiere Creole dining experience. Family owned and operated for over 57 years, the restaurant has received numerous awards for its southern-style cooking. As a Black-owned business that has stood the test of time, the restaurant continues to welcome generations of guests with the same warmth, hospitality, and bold flavors that defined it from the beginning. Specialties include File Gumbo, Crawfish Etouffee, Jambalaya, and Fried Seafood. Come hungry because Harold & Belle’s is known for serving up generous portions.”

“A full bar is also available as well as properly decadent desserts such as Louisiana Bread Pudding and Peach Cobbler. Harold & Belle’s offers Happy Hour daily from 3-6:00 p.m. from Monday through Friday and a Late Night Happy Hour from 9-10:00 p.m. Friday & Saturday.”

“A Los Angeles institution since 1969, Harold & Belle’s is proudly celebrating 57 years of family-owned Creole cooking this year. The restaurant is offering both lunch and dinner tasting menus for Dine LA, (running January 23rd to February 8th) highlighting many of its most iconic dishes—including charbroiled oysters, home-style catfish with jambalaya and red beans, and classic beignets.”

We’ll meet 3rd generation proprietor Chef Ryan Legaux.

Show 526, May 20, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Inspired by a recent column (Golden Years) by Steve Lopez in the Sunday Los Angeles Times (May 6th) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has a jazzed up “Happy Hour” possibly replaced it? Back at his (now closed) Raw Bar by Slapfish (pre-pandemic) Chef Andrew offered a “Beat the Clock” and a later “Roll Back the Clock” (8:00 p.m. & 8:30 p.m.) special pricing promotion. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

Show 496, October 22, 2022: ForFriends Inn & Village, Santa Ynez, CA with Innkeeper Dave Pollock

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Dave Pollock of ForFriends Inn and Village

“ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills.”

“Completed in 2005, ForFriends Inn was built in the fashion of a large Craftsman farmhouse. Great care has been given to combine Wine Country and the New West with a touch of elegance to create a perfect wine country getaway for couples and friends seeking a brief respite from their busy lives.”

“Eight large, elegant rooms in ForFriends Inn include six in the main house and two private cottages — the two-story Sunstone Tower and the cozy Kalyra Cottage. All of the rooms offer a California king-sized bed, large private bathrooms, sitting areas, premium linens, upgraded amenities, luxurious bathrobes, balconies and porches. All are elegantly appointed to provide you with an array of personal touches and all of the amenities guests deserve.”

“Newly added is the adjacent Village featuring six private, free-standing bungalows. Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. A custom studio layout features Amish-made bedroom furniture, well-appointed kitchenette with table and chairs, custom cabinets with granite countertops and premium finishes, whisper quiet appliances, private porches with rocking chairs, and on-site parking. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.”

“All stays include a chef-driven, homemade 3-course breakfast (with artisan breads fresh from the nearby The Baker’s Table) at the Inn and a fun and social wine and hors d’oeuvres daily Happy Hour featuring local wineries.”

Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

Show 440, August 28, 2021: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One

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Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

HHappy Hour is Monday thru Thursday from 4 to 6:00 p.m. plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. The Sunday Social Brunch features a Bottomless Mimosa option made with genuine French Champagne. RISÜ unusually has their own Wine Club with monthly and bi-monthly options along with a debuting Libation Club.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

Show 440, August 28, 2021: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two

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Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

Happy Hour is Monday thru Thursday from 4 to 6:00 p.m. plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. The Sunday Social Brunch features a Bottomless Mimosa option made with genuine French Champagne. RISÜ unusually has their own Wine Club with monthly and bi-monthly options along with a debuting Libation Club.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

Show 417, March 20, 2021: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part One

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George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The tables in all dining areas of Mayfield are properly socially distanced.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late. Also available then is the full Supper Club sharing menu.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez join us.

Show 417, March 20, 2021: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part Two

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George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The tables in all dining areas of Mayfield are properly socially distanced.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late. Also available then is the full Supper Club sharing menu.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez continue with us.

Show 391, September 19, 2020: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)

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Armen Karamardian of ZovsFounded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are currently serving Family Meals and Takeout Menu items curbside. Also serving guests again for dine-in at 25 per cent capacity.

Tailgating in Tustin (in the parking lot) with live music on the Café patio returns for Happy Hour and Dinner (twice a month) on Saturday, September 19th. Guests can also dine under the stars on the Café patio. Guests can order ahead from Zov’s take-out menu along with the wine and cocktail list. Because of space limitations and safety requirements reservations are required.

New from Zov’s Catering are value-priced, individual meals that are table-ready. Sealed utensils are included.

“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”

2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Show 381, July 11, 2020: Chef & Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa

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John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. The actual anniversary date is July 24th but Toast will be celebrating with changing weekly specials for the entire month. From Tuesday, July 14th through Sunday, July 19th all the signature house-baked cookies are $2 each.

They serve Breakfast & Brunch daily (closed on Monday.) Early Dinner is Tuesday through Friday with Happy Hour (with food & libation specials) on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think Mapo Tofu Noodles with mapo tofu, noodles, zucchini, roasted sesame seeds and cilantro.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us.