Restaurants in Stanton

At Sura Korean BBQ & Tofu, meat and tofu put aside their differences in the name of cooperating to create savory Korean feasts. Bulgogi—sliced beef marinated in 12 flavorful ingredients—stars in many dishes, from japche rice-paper wraps to custom-made bibimbap served in a hot stone pot. Instead of sculpting faux turkeys from vatfuls of guacamole, vegans can build feasts from meat-free dishes such as tofu soup and sushi-like kimchi kimbap. The restaurant's popular korean tacos encourage meats and greens to hang out together, housing combinations of bulgogi, pork, chicken, veggies, or tofu. Outdoor seating invites patrons to dine amid verdant plants, whereas comfy indoor booths honor nature with sunny lights and bamboo wall coverings.

Dim lighting flickers off cobblestone walls as guests at On the Rocks Bar & Grill socialize over steaks and burgers or gape at 20 TVs broadcasting sports. Plates of hand-formed burgers and slow-cooked ribs occupy tabletops in the dining room, whereas patrons sip drinks and enjoy nightly specials out on the patio. The eatery’s late-night menu keeps guests satiated well into the night with chicken tenderloins and fried strips of the moon.

Jim and Patty Gattari spent years compiling recipes from aunts, uncles, parents, and grandparents, until, in 1974, they reached their limit. With a massive list of family traditions, the couple decided to share those dishes with the world by opening their own deli and local grocery. The combination of their hearty lasagnas, housemade meatballs, and friendly demeanor kept people coming back, and Orange Tree soon evolved into a popular sandwich shop, stuffing chicken salad, deli meats, and burgers between slices of bread baked fresh daily. Over the years, Jim and Patty's daughters worked the register during high school and when home from college as the family added burritos, tacos, and sizzling fajitas to their eclectic menu.

With hot daily specials such as baby back ribs and fresh roasted turkey, Orange Tree has today become the haunt of local firemen and business folk in the mood for fresh lunches. Patrons can follow the eatery's growth through the years by the frames on the walls that display photos of family members, local sights, and awkward prom dates with the restaurant down the block.

The chefs at Sushi World take pride in their sushi rolls and Asian fusion cuisine, looking at their creations as not merely food, but edible art. They prepare baked blue-crab handrolls with garlic aioli and strawberry Cypress rolls behind the striking dark-granite sushi bar and send plates of orange-salsa-draped salmon carpaccio out to meet their fate in a flock of four-seater tables. From the kitchen also comes steamed red snapper, as well as tempura green-tea ice cream wrapped in the same kind of chocolate cake prizefighters are wrapped in after winning a match.

After the popularity of Anabella and Salvador Corona’s first El Pollo Norteno restaurant in Santa Ana, they began to expand to more locations, each of which serves healthy, homestyle Mexican food. Mesquite charcoal heightens the flavors of charbroiled chicken dishes, and catering trays liven up parties otherwise filled with awkward silences . Family packs of dinners, along with tacos, burritos, and quesadillas a la carte, feed the entire family.

At first glance, green2go may just seem like any other modern eatery touting healthy fast-food options. However, founders Anita Allison and Joulia Kallah make sure there’s a lot more going on beneath the surface. The two are on a mission to bolster and expand a food culture that respects pesticide-free produce and local farmers, and they source their ingredients accordingly. They only serve seasonal produce and meat purchased from farmers who follow strict guidelines on humane and organic practices. As two moms who share a passion for keeping their families healthy, Allison and Kallah are dedicated to supporting a dining revolution with their natural and fresh comfort food.

Executive chef Brunson Achiu concocts their menu, channeling his Hawaiian heritage alongside his experience cooking for presidents, California governors, and celebrities such as Lucille Ball and Cher. Under his guidance, the kitchen churns out tacos, poke salad, veggie burgers on whole-wheat buns or lettuce wraps, and bowls of rice milled in Williams, CA. Once it’s ready to eat, the food is placed in biodegradable packaging for takeout, on, recycled serveware for dine in, or in cryogenic stasis for future snacking.