Steakhouses in Santa Ana

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Perched atop the hills of its namesake, Orange County Mining Co. pairs an eight-part champagne brunch with 19th-century nostalgia, as wagon wheels and cacti impart a rugged prickle to the restaurant's cozy atmosphere. The brunch offerings warm diners with carved prime rib and ham, cheese blintz, and other toasty tastes, before cooling palates with iced shrimp, snow crab legs, and lox. Ravenous miners can pile culinary ore into made-to-order omelettes, pancakes, and waffles, or gather steam with tamales and menudo at executive chef Horacio Barragan's Mexican station. To cap off appetites, baked delicacies and other sweets are either devoured or skewered for a dunk in the chocolate fountain.

10000 Crawford Canyon Rd
Santa Ana,
CA
US

Named after a French WWI airplane, Nieuport 17 pays homage to aviation, displaying a dense collection of flight-themed artifacts and artwork amid dark-wood panels, low lighting, and crackling fireplaces. The food, however, is just as impressive as the decor. The restaurant's tuna tartare was one of OC Weekly's 100 favorite dishes of 2013, and CBS2 named the lemon sour-cream pie one of its best summer desserts. And those are just a few of the dishes that come out of Nieuport 17's kitchen, headed by executive chef Cody Storts.

A Culinary Calling

In 2013, OC Metro magazine named Storts one of the best chefs in Orange County. The graduate of LA's Le Cordon Bleu began his journey in the front of the house, though. It was only after bartending and managing at various area restaurants that he realized the kitchen was his calling.

A self-proclaimed "kitchen ninja," Storts relishes the challenge of unusual ingredients and unexpected pairings. This approach helped him craft the menus at a number of celebrated eateries. After appearing in several guest-chef events at Nieuport 17, he eventually took the helm.

Here, he holds weekly tasting events, testing ingredients and recipes before adding them to the menu. At his side are the self-titled Culinary Militia, Storts' trusted band of chefs, pastry makers, and mixologists.

13051 Newport Ave
Tustin,
CA
US

Although Gulliver’s Restaurant’s name comes from the writing of Jonathan Swift, its menu draws inspiration from inns and pubs throughout the England countryside. Gayot praised the eatery’s commitment to hearty comfort food, claiming that “the steaks are thick and juicy, and the Yorkshire pudding adds just the right authentic Olde English touch.” This British influence appears throughout the menu, from the fish ‘n’ chips to the sweet english trifle. Prime rib slow roasts inside a specially designed oven, and cuts of prime steak age in-house, leaving ample time for the chefs to forge a variety of new American cuisine, which demonstrates a similar commitment to satisfying, homestyle flavors. In addition to baby-back ribs and crab cakes with honey mustard, the menu also includes decadent options such as Maine lobster tails in molten gold.

Even the Zagat-rated eatery’s ambiance manages to evoke the feel of a roadside cottage. Lit by a row of electric chandeliers, the main dining room’s wood-paneled walls feature an astonishingly vast collection of framed pictures, mounted tankards, decorative plates, long-stemmed pipes, and prints by illustrators of Gulliver’s Travels. The lobby area’s fireplace contributes to this cozy ambiance, although patio seating is also available for alfresco dining.

18482 MacArthur Blvd
Irvine,
CA
US

Agora Churrascaria: A User's Guide

Brazilian Steak House | Award-Winning Churrasco | Hot-Food Buffet | Caipirinha Cocktails | Fixed-Price Menu

Sample Menu

  • Entree: bacon-wrapped fillet
  • Side: feijoada, a black-bean stew
  • Dessert: passion-fruit mousse
  • Cocktail: strawberry-basil caipirinha

    How it Works: During this all-you-can-eat fine-dining experience, customers are first seated at tables bedecked with white linens. Then, a server parades out a selection of 16 churrascaria meats, carving off a portion of skewered beef, lamb, pork, or chicken. A two-sided, colored coaster—green for "keep it coming," red for "I'm stuffed"—lets the staff know if you'd like seconds or thirds. Diners can also help themselves to the buffet of salad fixings and side dishes.



    Inside Tip: Vegetarians can skip out on the meat and pay a reduced price for the salad and sides buffets. The extensive salad bar is filled with traditional choices as well as tabbouleh and pickled shiitake, and the hot side dishes include a "mashed potato so smooth it could pass for crème fraîche," according to OC Weekly.



    Vocab Lesson

    • Churrascaria: Brazilian-style barbecuing where the meat is skewered and cooked over an open flame or on a grill; the meat itself is called churrasco
    • Rodízio: an all-you-can-eat style of service common in Brazilian restaurants
    • Caipirinha: a Brazilian cocktail made with the sugarcane-based spirit cachaça and lime juice

      If You Can’t Make It, Try This: Amazon Churrascaria BBQ Buffet (1445 S. Lemon Street, Fullerton), more casual—but no less authentic—spot for Brazilian cuisine according to the Los Angeles Times.

1830 Main St
Irvine,
CA
US

Given that it's a seashell's throw from Newport Beach Pier, it's not surprising that Sol Grill is decorated with surfboards hung on bright red and yellow walls. But when the glint from the crystal chandeliers and antique glass bottles catches your eye, you realize there's something charmingly disjointed about this place.

It's a theme reflected in the menu, where guests find foods presented in unexpected ways. For instance, meals start with filet mignon prepared as an appetizer of hand-rolled meatballs in portobello gravy. Instead of clams, the chowder is studded with grilled Hawaiian ahi tuna, and a fettuccine dish surprises with swordfish and capers. Of course, there are some classic preparations as well, including rack of lamb charred over open flame, as fire encased in a steel box continues to be incapable of cooking anything.

110 McFadden Pl
Newport Beach,
CA
US

Once a repair shop and storage facility for local fishing fleets, for the past 40-plus years Woody?s Wharf has flourished as a casual eatery serving prominent patrons such as Mickey Mantle and John Wayne. The waterfront locale fosters fresh seafood dishes such as crab cakes and swordfish, pleasing the palate of former owner Chuck Norris, who bench-pressed unsuspecting fishing boats amid sparkling views of Newport Bay?s harbor. For their popular weekend brunch, Woody?s chefs whip up classic egg dishes such as omelets and breakfast burritos, which waiters can ferry to a dockside outdoor patio for easier plate-sharing with mooching mermen.

2318 Newport Blvd.
Newport Beach,
CA
US