Kitchen Republic Replaces Bondi Grill House in Huntington Beach’s Bella Terra

Edwin Goei • OC Weekly • January 5, 2016
A photo posted by Kitchen Republic (@kitchenrepublicbistro) on Nov 8, 2015 at 7:48pm PST Bondi Grill House, the Australian-themed barbecue joint at Bella Terra folded around Thanksgiving time last year. It had opened a year earlier in April 2014. ...
The full article can be read on the OC Weekly website.

Related Articles

26 great cocktails in the Los Angeles area

Jonathan Gold • Los Angeles Times • May 15, 2015
Cheers! It’s six o’clock somewhere. And while your attention may have been diverted elsewhere, Los Angeles has become a cocktail town, a city where the sommelier thing seems just a bit old-fashioned, the craft-beer thing is a little played out...

Where to find the best micheladas in Los Angeles

Daniel Hernandez, Jenn Harris, Stephanie Breijo • Los Angeles Times • August 11, 2022
The Roja Michelada from Colonia Publica in Whittier. (Mariah Tauger / Los Angeles Times) Mexico City-based author and critic Alonso Ruvalcaba refers to the michelada and the beer cocktail’s evolution into popular culture as “democracy at work.”...

Review: At Bulgarini in Altadena, a gelato master tries his hand at pasta

Patricia Escárcega • Los Angeles Times • June 12, 2019
A year ago, Leo Bulgarini started serving a small menu of pasta dishes at Bulgarini Gelato Artigianale, his small gelateria and restaurant in Altadena. Five nights a week, Wednesday through Sunday, the gelato shop offers a $45 dinner special,...

Jonathan Gold finds more fun with Japanese fried food at Tempura Endo

Jonathan Gold • Los Angeles Times • September 9, 2016
You’ve had tempura – that tangle of crisply fried vegetables that showed up in the bento the last time you had Japanese lunch or the fried shrimp that came with the teriyaki when you got the No. 2 combo meal. Perhaps you were lucky enough to try...

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...