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As I type, a group of students from Katella High School are prepping as California's entrant in the national Family, Career, and Community Leaders of America (FCCLA) STAR culinary arts finals in Orlan... More »
You know what restaurant is underrated? The Catch in Anaheim. Oh, it's not lacking in attention, from the crowds that flood the place come Angels and Ducks time to the media obsession over their Brobd... More »
Tacos by the Rack – choose one style (slow cooked pork carnitas or blackened mahi-mahi), 4 tacos to an order. The Blackened Mahi-Mahi is lightly breaded chunks of mahi-mahi, warm corn tortillas, shredded cabbage, guacamole, and chipotle sour cream. The guacamole has a jalapeno kick to wake you up. Don’t worry, it’s a good burn. The fish was a little dry, perhaps if it was cooked a little less, it would lock in the juices. Otherwise, it had a really good flavor. Thumbs up!
Pork Carnitas Stuffed Potato Skins topped salsa quemada, queso pinella, green chiles, shaved onion, cilantro, and lime juice. They were the biggest potato skins ever! It’s more like half a potato with a little bit of potato scooped out of the middle to pile on a mound of filling. The carnitas were tender and juicy. The sour cream and guacamole added just an accent of cool creaminess. Thumbs up!
Master Louie Salad is a classic Louie featuring jumbo lump crab (not imitation) and whole bay shrimp with shredded iceberg lettuce, avocado, asparagus, cool cucumber, hard-boiled egg, roma tomato, and house-made Louie dressing. The salad tasted fresh with healthy mix of ingredients. This salad had LOTS OF CRAB! The Louie dressing looks like thousand island but a little different. It’s a mayonnaise based dressing with red chili sauce, minced green onions green chili peppers. The dressing was invented back in the early 1900s and is almost always served with crab. The Catch’s version matched perfectly with the crab and shrimp. Thumbs up!
The 16 oz. Ribeye is hand-cut choice Greater Omaha Premium Black Angus Beef (USA-certified and aged 28 days for optimum tenderness) ribeye served with potato cassoulet and asparagus. It was a nice size steak with really good flavor, perfectly marbled and seasoned well on the outside. Although, it was overcooked from medium rare to medium, they did offer to make another one. The rest of our party was well into their meals and offered a dessert instead. They really make every effort to make sure you are happy with your meal. A baked potato was substituted for the cassoulet. The baked potato was HUGE and baked to perfection with a fluffy interior. Thumbs up!
Red Velvet Cake is the classic Southern-style buttermilk red velvet cake baked to order, iced table side with cream cheese vanilla frosting and served with vanilla ice cream and toasted pecans and seasonal fruit. The presentation in a cast iron skillet is wonderful. The server brought it out and slathered it with the cream cheese frosting tableside and topped it off with the ice cream, pecans and fruit. It’s a cool tableside show at the end of your meal. If you do decide on it, let your server know in advance as it takes 30 minutes to prepare. Thumbs up!
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