100 Favorite OC Dishes, #61: Risotto Con Burrata at Taverna

The most obscurely located new restaurant in town? It may be Officine Brera, tucked into the rear of a parking lot at the end of 6th Street at the end of what seems like the world’s largest no-parking zone and located near a gun club a few steps...

Anyone who cooks risotto knows it can’t be rushed. More than any other rice dish, it requires patience and diligence. The rice needs to be stirred and stirred until the grains accept the ladles of broth poured in little by little. Just as...

Risotto is one of the most difficult things for a restaurant to get right. That’s because truly great risotto needs the cook’s constant, undivided attention. The rice cannot be allowed to rest. It must be kept in perpetual motion in order to trick...

If you were going to design a restaurant representing the new Venice Beach, the one where postmodern mansions crowd next to crumbling apartment blocks, and the narrow alleys sometimes resemble the streets near the Rialto, you might well come up...

The ceviche is extraordinary. I couldn’t say that the first time I reviewed this restaurant several years ago. Back then, Central was spelled Centrál. Notice the difference? It was billed as coastal Peruvian back then. This was a second-generation...