Jing Yang grew up in China, training to compete in the world's most elite gymnastics competitions since she was five years old. Her lifetime of hard work paid off: she joined the National Women's Gymnastic Team of China, tumbled her way around the globe, and even won a bronze medal in the 1988 Olympics. When she retired from active competition, she still wanted to be involved in her sport. So, she began coaching the Women's Gymnastics Team of Beijing while attending the College of Athletics and Kinesiology to pursue a degree in coaching. Eventually she moved to the United States, bringing her expertise with her to found Jing's Gymnastics, Cheer, and Dance. As the head coach and owner of the gym, she maintains her commitment to elite competition, using the latest equipment to help young gymnasts participate in national, international, and soon interplanetary competitions.
Though the burger patties at Gridiron Burgers are made with a hearty 12 ounces of ground chuck, and are the favorite burgers of WILD 104, they're not the star of the menu. Instead, the focus is on the chefs' innovative toppings. Their specialty is using those toppings to mimic other classic dishes?they pile burgers with mozzarella and pepperoni to emulate pizza flavors, or create an entire Frito pie between two buns, complete with chili and melted cheddar cheese. This culinary playfulness even extends to the shop's non-beef burgers, which include catfish burgers and buffalo chicken burgers. To complete meals, chefs fry up traditional sides such as chili cheese fries, fried pickles, and fried silverware and napkins.
In addition to re-creating traditional recipes from across the border, Costa Messa Restaurant's chefs occasionally inject a bit of American flair into their menu of Mexican home cooking. This leads to time-honored classics?including chicken enchiladas topped with mole sauce and queso fresco and crispy flautas stuffed with shredded beef?appearing alongside Tex-Mex dishes, such as chalupas, rice, and beans served in the shape of a Longhorn.
Ever since originally opening in 2002, the restaurant has remained unwaveringly devoted to these distinctive flavors, adding spicy chipotle sauce to chicken fajitas, loading corn or flour tortillas with everything from pork to sirloin, and serving whole, ranchero-style red snappers. As a demonstration of its support for the community, Costa Messa Restaurant spends Mondays donating 10% of the proceeds from diners' checks to various charities.
Everything about Fromage Bistro beckons an extra moment to take in its beauty, from the white leather couches and glittering chandeliers to each perfectly plated European-style entree. The sophisticated menu stars fondue, crepes, and steaks balanced with a wine list that spans the continents. Not only are elevated cheese fondues represented, as in the Gouda-Emmenthaler blend, but oil-based hot pots are a staple here as well, which diners use to cook seafood and beef themselves at the table. Lunch and dinner have their distinct callings, with popular Paris-reminiscent sandwiches by day and seared ahi and duck in the evenings. The bistro takes on a more lounge-centric feel with black-and-white silent-movies at 7 p.m., Monday ? Saturday, just like it's done weekly at the Moulin Rouge.
Kolache Factory sates handheld cravings with its sweet and savory sachets stuffed with more than 25 flavorful fillings. The pastry purveyor's innovative bakers put a tasty twist on the traditional fruit-and-poppy-seed kolaches that originated in Eastern Europe, packing them with delectable stuffings, such as pepperoni and mushroom ($1.65 each, $17.82/dozen), bacon, egg, and cheese ($2.19 each, $23.65/dozen), and sausage, jalapeño, and cheese ($1.45 each, $15.66/dozen). Greet the slowly receding swirling darkness of morning with nibbles of sausage and gravy kolaches ($1.69 each, $18.25/dozen), or take a bite-size break with one of seven fruit options ($1.09 each, $11.77/dozen).