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Over the course of colonized centuries, the Romanians picked up cooking tips from each—grilled kebabs and searing coffee from the Turks, unctuous beef stroganoff from the Russians, goulash and paprika from the Hungarians, and the sarmales, reminiscent in their pungency of Mediterranean stuffed grape leaves. All are present at Dunarea, and all are magnificent.
Visit the rest of Orange County's best damn dining guide at ocweekly.com/food, where it says "Where to Eat Now" on the right side of the screen. If there are any bugs with it, e-mail Gustavo at garellano@ocweekly.com with your complaints! DINNER... More »
Orange County is rich in restaurant diversity, but the following are exceptions—the only representatives of their kind in the county. DINNER FOR TWO: ¢ . . . . . . . . . . . . . . . . . . . . . . . . . . . Less than $10! $ . . . . . . . . . . . .... More »
Photo by James BunoanShameless self-promotion: in two weeks, this rag will publish its annual fantabulous summer food guide, 7,000 words on more than 100 of the finest county grubberies. I can't reveal the theme of our issue just yet,... More »
Photo by Matt OttoHer name I can't remember, but those eyes and cabbage rolls remain. She was Romanian, this mademoiselle, a classmate of mine at Orange Coast College during the mid-1990s. We'd bicker over soccer, debate Marxism and teach each... More »
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