Escar-GO to Oc N Lau Restaurant

Edwin Goei • OC Weekly • December 12, 2013
Spain may have its tapas bars and Japan its izakayas, but in Vietnam, there are quán ôcs. Literal translation: snail eateries. Quán ôcs are often informal street-side stalls with nothing more than plastic chairs and cooks slaving over...
The full article can be read on the OC Weekly website.

Related Articles

Tra House's 'Twisted Vietnamese' Food Is Worth the Nightmare of Its Parking Lot

Edwin Goei • OC Weekly • September 3, 2015
When I say the parking lot in front of Tra House is a mess, I don't mean that figuratively. Most of the painted lines that separate one space from the next are either faded or nonexistent, and if you manage to find an empty spot in the anarchic...

Review: Here are 7 new Vietnamese restaurants to try in Little Saigon

Brad A. Johnson • Orange County Register • October 24, 2019
Orange County’s Little Saigon isn’t so little anymore. It is a sprawling wonderland of food in Westminster, Fountain Valley and Garden Grove that grows bigger by the minute. You could eat Vietnamese food every day for a year and still not keep up...
Quán Vịt Vịt Vịt    Quán Mii    Destination Seafood House    Pho Ga Ly Thuong Kiet    Thanh Do    Pho Hong Long    Pickle Banh Mi   

Vua Oc Is the Latest Snail Eatery to Open in Little Saigon

Edwin Goei • OC Weekly • November 14, 2018
Photo by Edwin Goei It’s safe to assume the people who work at Vua Oc aren’t expecting anyone who’s not Vietnamese to walk through the door. Not only is it located in one of those Little Saigon strip malls that doesn’t feel as if it’s in America,...

Petit Trois is a bistro done Lefebvre's way

Jonathan Gold • Los Angeles Times • October 3, 2014
When you are evaluating a sushi bar, you can tell a lot by looking at the tamago, the sweetened omelet often served as a last course. To casual customers, it may be a throwaway, but the consistency and texture reveal a lot about a chef’s...

Review: Bryant Ng’s Cassia in Santa Monica stars a brilliant pot-au-feu

Jonathan Gold • Los Angeles Times • August 7, 2015
Pot-au-feu is at the heart of the French kitchen; more than a beef soup, it is the enduring symbol of hearth and home, an emblem of a life well lived. The revolutionary Mirabeau called pot-au-feu the foundation of empires. Anthony Bourdain calls...