Restaurants in Yorba Linda

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.

At the heart of Pepz Pizza and Eatery lies its owners' passion for bettering the community. They show their neighborhood love not only through fundraisers and discounts for the star student, but also with an atmosphere warmer than the sun’s feelings for coconut-scented tanning oil. The pizzeria's hefty menu gives diners loads of options, from specialty pizzas including the vegetarian and a chorizo-topped Mexican-style pie, to crisp salads tossed with barbecue dressing and chicken breast. Pasta, sandwiches, and the house secret-recipe "broasted" chicken hold their own on the menu to the unbridled admiration of second-string dishes at pizzerias everywhere. Once meals have wrapped up, parents can kick back and catch some TV as kids horse around in the arcade and game area.

Yellow, green, and red curries bubble slightly in pans, ready to be poured over pieces of pork and shrimp. Nearby, chefs flip teriyaki-glazed salmon filets and barbecue chicken on the grill inside Thai California Kitchen. They also pan-fry noodles and sauté proteins in a variety of dressings including peanut sauce or Thai chili paste.

Everyone loved visiting the Macias household. Antonio and Sara’s hospitality was matched only by their elaborate Mexican dinners. After years of wildly successful dinners and parties, the duo decided to spread the good word and start their own restaurant. In 1974, they opened the first Mi Ranchito in Ontario, California, packing the tiny space with six tables and stocking the kitchen with fresh produce, meat, and seafood.

Decades later, and Antonio and Sara’s small eatery has replicated itself into three locations across California. Their children and grandchildren join them in the kitchens, where they fold fresh ingredients and handcrafted sauces into traditional enchiladas, chili rellenos, and tacos. Meanwhile, bartenders blend top tequilas into a variety of innovative margaritas and specialty drinks. In the dining rooms, hand-painted murals of tropical birds, colorful Mexican artwork, and the party-hat wearing condors who serve the food create a festive atmosphere. The restaurant's uncompromisingly fresh and delicious cooking, innovative drinks, and welcoming environment have been lauded by a slew of press publications and won the restaurant the award for Best Mexican Food from Inland Empire Magazine.

Peacock Garden’s executive chef Gurpreet Singh—who carries a James Beard Foundation win under his belt—calls upon his culinary expertise to curate a menu of spice-laden sauces, colorful curries, and tender tandoori. Creamy kormas and masalas flecked with spices can all be accompanied by a variety of proteins, such as goat, lamb, seafood, and chicken. Vegetable dishes mingle cheeses and cream with bunches of cauliflower, slices of roasted eggplant, lentils, or beans. The richness found in Peacock’s dishes can also be found in its ambiance—gilded, velvety chairs, gold trim, and plush drapery let guests dine regally sans ill-fitting crown and surcoat.

The Gringos Tacos family of guacamole gurus has retained their taqueria's catering roots while expanding into a restaurant and slinging tortillas from its very own food truck. American influences peek through in heaps of french-fry nachos, chipotle-aioli-drizzled BLT tacos, and guacamole made with Grant Wood paintings. Using high-quality ingredients and eschewing lard helps keep the menu of creative Mexican cuisine tasting fresh.