Bistro Bleu Comes Out of the Bleu

David Kesler spent almost a decade inside The Cellar in Fullerton as its executive chef. Now he's on his own and on the verge of opening Bistro Bleu, a French restaurant he says will be “without the high prices, sub-par food, and pompous...

David Kesler, The Cellar in Fullerton's executive chef for almost a decade, has now opened his own French restaurant in Anaheim in the space he took over from Sal's Bit of Italy.  Bistro Bleu, debuted a few weeks ago and seems to be making good on...

This list is not for the Disney tourist who's content to secure a seat at Bubba Gump's or Joe's Crab Shack. This list is for travelers (and us locals) who want to explore Anaheim beyond the resort green zone–a.k.a. the real Anaheim. Yes, thrown in...

So a French chef walks into a Mexican restaurant. Maybe he has a bowl of cocido, maybe he doesn’t. It is a good bowl of cocido; he may as well. So a French chef opens a Mexican restaurant. It is on the site of what used to be Alegria, an artists’...

The Last MusketeerThe remaining French 75 rises above its confusing corporate past ItNs still a world of uncertainty out there, especially in the tenuous business of restaurants. On a recent Friday afternoon, I was looking forward to trying the...