SoCal Restaurant Show

“Dine L.A.” returns running from Friday, January 23rd to Sunday, February 8th, 2026. Santa Monica’s Lunetta returns to Dine LA with two Seasonal Menus (Lunch and Dinner) from Chef Raphael Lunetta—A Dine LA participant since the beginning

“Lunetta’s Dine LA experience highlights Chef Lunetta’s signature California-Mediterranean approach, built on pristine ingredients, seasonal flavors, and classic technique—an evolution of the cuisine he has been showcasing to Angelenos since Dine LA first began.”

“Dine LA has always been about opening doors—inviting guests to experience restaurants in a new way,” says Chef Raphael Lunetta. “I’ve loved being part of it from the start and continuing to cook menus that reflect where we are now, while honoring the foundations of our cuisine.”

Chef Lunetta takes a break from his busy kitchens to join us.

“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.

“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 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.”

3rd generation proprietor Chef Ryan Legaux, continues with us.

“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.”

“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests extra motivation to dine there regularly.”

Chef Anthony Wang takes a break from prep to join us.

“Firstborn in Mandarin Plaza is a Modern Chinese American restaurant from Chef/Owner Anthony Wang (formerly of Ink, Auburn, Destroyer) in L.A.’s Chinatown exploring identity, seasonality, and technique.”

“When you get a classically trained chef cooking dishes like country-fried chongqing chicken, egg custard, and roast duck, there’s only one place in Los Angeles that feels right for it: The Mandarin Plaza in Chinatown. Firstborn’s menu changes seasonally which gives the guests motivation to dine there regularly.”

Chef Anthony Wang takes a second break from prep to stay with us.

This week Chef Andrew’s continues his discussion of useful “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up with the practicality of using a bench scraper. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.

The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. Determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients.”

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.” Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”

The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family.”

Joining us is 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew’s continues his informed discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.

The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. Determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients.”

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.” Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”

The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family.”

Joining us is 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew’s continues his informed discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.”

“The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients. The Plot is more than just a restaurant - it's perhaps a movement.”

“Their philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.”

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.”

Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.