Patsy's dishes out a menu of authentic Irish eats prepared with palate-pleasing meats, fish, cheeses, and veggies. Tongues can start by wrapping themselves around the Donegal, a serving of gently fried calamari strips ($10.75), or the Dublin, a heaping helping of taters covered in melted cheese and blanketed with bacon, corned beef, or chicken ($9). Nine sandwiches pay homage to America's newest territory, such as the Derry, an irish pork banger playing drums on a flaky roll and accompanied by colcannon and gravy ($6.75). Kate Kearney's fish and chips ($11.95), Coyle shepherd's pie ($8.75), and the Liffey mixed grille—packed with a lamb chop, irish bacon, two bangers, mushrooms, and grilled tomatoes ($13)—take the stage for the main act, sending taste buds into a fit of merry river dance and joyous jigging.
Located on the gorgeous shores of Lake Mission Viejo and decorated with hand-painted murals, the picture-perfect hacienda features a menu packed with Mexican favorites. House specialties include carnitas (fresh, Mexican-style pork with frijoles, arroz, salsa fresca, and guacamole, $14.95) and the mole Maria (tender chicken topped with homemade mole sauce, $14.95). If you bring a Valentine's date, the platon de tacos (for two people, $26.95) gives you both ample opportunity to eat from either end of a custom-made taco and meet in the middle—a couples activity as romantic to experience as it is disgusting to watch. Seafarers will dig the marinated convergence of raw fish, lime, onions, tomatoes, and cilantro in Tortilla Flats' ceviche ($11.95) or the sautéed crab and shrimp medley of chimichanga de mariscos ($18.95), while herbivores can savor some deep-fried tostadas stuffed with veggies ($10.95). Chase it all with a dessert of fried ice cream ($6.95) or caramel flan ($4.95). Tortilla Flats also offers a respectable wine list.
Culinary school wasn’t enough of a learning experience for Hany Fadda. During the summers between his classical training at the California Culinary Academy, Hany traveled extensively throughout the Mediterranean and the Middle East. These experiences heavily influence the cuisine that he creates as the head chef of Tannins Restaurant and Wine Bar, although he also celebrates Orange County by featuring an extensive wine list that includes more than 40 different local wines by the glass.
These wines complement the contemporary bistro-style cuisine. Italian cuisine appears most prominently on the menus, and the chefs strive for authenticity by importing prosciutto and hand-making their own meatballs in-house. In addition to the assorted pasta dishes, the menus also feature a number of pizzas with toppings that include everything from sausage and roasted red peppers to roma tomatoes and sweet basil. Desserts such as traditional Sicilian cannoli or tiramisu provide a fitting coda to the casually refined meals.
The eatery’s dining room embraces a more classical elegance, with silver candelabras on several of the linen-draped tables. High ceilings and archways between rooms contribute to this vaguely regal setting, as do the thrones that surround each table.
Boy-band juggernaut and Nickelodeon sensation Big Time Rush shines like the sun’s sons as its hotly anticipated Big Time Summer Tour enraptures flocks of fans with pop bliss. The fab foursome, known as BTR to fans and preteen stenographers, first snatched the hearts of millions with its eponymous TV show, which is the most-watched live-action series in Nickelodeon’s history. On the group's choreographed carnival of a tour, expert hoofer and crooner Kendall Schmidt leads the affable cast of personalities, which includes James (the ladies' man), Carlos (the joker), and Logan (the smarty warty), through hits from its gold debut, BTR. Chart-topping sophomore album, Elevate, also sees its anthemic tunes represented, such as “Music Sounds Better With U” and “All Over Again.” Expect elastic dance moves from the dapper quadratic and possible numbers from the just-released Big Time Movie, in which BTR covers tunes by obscure boy band The Beatles. Australian wunderkind Cody Simpson starts the show with peppy rallies and aural morality plays about how love can be tough and why stealing your dad’s head to sneak into R-rated movies isn’t cool.
The Taco Surf empire grew from the dream of a father and son who, in 1988, decided to found a restaurant that captured the distinctive flavors as well as the festive spirit of Baja California. Basing the menu on generations-old family recipes, the duo stick to tradition by making everything from crispy tortilla chips to tamales in-house. Charbroiled flank steak, slow-cooked pork, and grilled chicken appear throughout the menu; however, the ocean's influence is unmistakably prominent. The iconic Baja tacos arrive brimming with breaded white fish and drizzled with a signature spicy Baja sauce, which the restaurant generously sells by the bottle and by the thimble.