Phoholic - Garden Grove, CA

Delicious, steaming bowl of pho, deeply savory broth. I find some of the better ones have a sweeter finish, but maybe that's just me?

They have oxtail. #13 with its gristly, gnaw-off-the-bone meat interspersed with thin slices of tender steak. The flat-noodle option is just icing in the beefy cake. 

Great bowl of pho in a casual, crank-em-out setting. Would absolutely come again. 

Hu Tieu de Nhat - Garden Grove, CA

Noodles. Different noodles. 

Textures mix in the #2 - Hu Tieu Mi Nam Vang as softer rice and chewier egg noodles entangle. Pork bits alternate between grainy, fatty, and crunch, topped off with tender shrimp. The dry version comes with a savory broth holding quail eggs and fish cake for an extra umami hit. Sip and dip and add bitter greens for extra oomph.

The first two are their signature, but it's the #5 - Dai Mi Nam Vang you'll remember. They look the same but taste quite different as the gelatinous clear noodles add another dimension, and this dish has a sweet finish that brings out more savory pork and shrimp notes. They're simple but far from simplistic, an entire adventure in flavor-savor all on their own. 

A surprising addition to last year's 101 best list given the modest nature of the place, one with which I 100% agree. A fantastic find, and I'm glad it fell off the list so I can enjoy it without a crowd. 

Che Vi - Garden Grove, CA

My favorite dessert is officially che! It's as cold as ice and as creamy as liquid ice cream but not so lactose-y and not so sweet. And I LIVE for all the gummies and chewies. 

The A12 Ube here has big purple balls in purple milk, and a little bit of everything I could ever wish to chew. Grass jelly slides down smooth, the ube balls are like mochi, taro pudding is a slurp, water chestnuts have a crunch, tapioca and crystal boba are firmer, and coconut jelly gives your teeth a squeak.

Like it? Love it. Colorful and fruity, so much stuff but also lovely and light. Ice cream is overrated. Skip the milkshake and pick up some che. 

Taira Sushi & Sake - Garden Grove, CA

Imagine walking into a room where you immediately feel at ease. The decor is simple, just a few tables around a lively bar. The chef is an animated man who banters and carries on with his customers, all of whom are clearly friends. They down their sake with rowdy joy, and he toasts them from time to time, all the while skillfully cranking out some of the most beautiful sushi I've ever seen. 

He may be the most creative sushi chef I've seen to date, giving us what is easily the best omakase experience I've ever had. 

I was already worried after the black throat Sea Perch because I couldn't imagine anything better. That plushy, pillow-soft flesh possesses the perfect blow-torch sear, and I've never tasted anything more supple and sweet. 

A meaty Amberjack is seasoned with rock salt and dosed with a dash of yuzu. Citrus cradles the milder meat and salt brings out the butter. 

Halibut is silky smooth, slick with olive oil, heavenly with a sprinkle of truffle salt. Swallow and sit still as the truffle flavor doubles back to engulf your senses. 

Hokkaido Scallop, meaty and mighty, a dab of yuzu pepper adds some zing. 

The Striped Jack is another meatier slice, this one firm but just a little bit gooey. 

The best of both worlds come together in the Chutoro, with robust flavors of lean tuna tempered by globules of fat.

The Raw Octopus is a new one - I've yet to have it prepared this way. Fine butterfly cuts turn a chewy slice of rubber into a soft squeegee, and fragrant basil yuzu makes a mild flavor much more interesting. 

Less mild is the sweet and sensitive Goldeneye Snapper, another incredibly tender cut. 

Salmon can only go so far so let this Ocean Trout take you the rest of the way. Never have I tasted anything so seductively tender and sweet.

Buttery Black Cod flakes under a surface sear, and a topping of onion jelly makes the flavors pop. 

A creamy Hokkaido Uni speaks for itself.

The grand finale is a slice of seared Toro, a light char on the surface that gives way to bursting bubbles of tuna fat, topped with truffle that adds its aroma just when you think it can't get any better than this. 

I have never eaten a 12-piece omakase and wanted to just do it all over again. The flavors are so varied and each piece is so creative that every bite is a new adventure. The novelty keeps you hungry for more, although we only repeated four favorites, I can honestly say there wasn't a single bite that didn't blow my mind. 

I love everything about Taira Sushi; the intimacy, the purity, the amazing talent and creativity of a chef who still has the freedom to serve whatever to whomever he would wish. There's plenty of fish in the sea and lots of sushi in LA and the South Bay, but I would make the drive to Garden Grove in any kind of traffic just to eat this again.

Smoke Queen Barbecue - Garden Grove

The line is long, the parking lot is always full. Get there early, walk a few blocks from your street parking, and wait patiently in line because most things sell out long before the day is done. 

If you have enough friends, a catering order allows you to skip the line. Order one of almost everything, just be prepared to empty your fridge and your wallet and not cook for over a week. 

Sundays are the best days because of the Gochujang Beef Rib special. The smoke is solid, and the sweet Korean glaze is a nice twist on a classic Texas Q. The meat is quite tender, though there are some tougher bits that cling close to the bone. 

Pork Ribs are alright. The meat doesn't fall off the bone, and I think the beef ribs are all you need.

Smoked Chicken Quarters are smoky and tender with a potent rub and plenty of smoke. No chicken has ever or should ever eclipse the pork or beef, but if you're into chicken, these are sure to impress. 

Brisket is another staple. Good smoke, a pretty moist meat, but I'm a bit spoiled by my mail-order Black's and Snow's.  

Pork Belly Char Siu is fun, but it's really just slices of belly with Chinese-infused bbq sauce. 

Pork Belly Siu Yuk is the real star. It's that fatty belly cut topped with cracklin' skin that crunches so hard it'll vibrate your brain. It's the most beautiful way to bring Asian tradition to the southern smoker, and the result is astounding. 

The meat is good, but the sides are better. 

So many signature standouts - I can't get enough of the mac n' cheese. It's a most classic all-American, gooey-firm cheese-covered shells, but there's something about that cheese mix and the first texture of the coating that makes it impossible to stop eating. 

Second favorite is the Mapo Chili, but the biggest mistake you can make is to eat it like a soup. It's more like traditional mapo, made to be mixed with a bed of savory Chicken Rice. The beef and pork mix is savory but sweet with bell peppers and bold with a peppery spice. The subtlety of the rice is easily lost amongst this menu of heavy hitters, but it's infused with chicken flavor that runs quite deep and shouldn't be overlooked.

They do their own take on Dirty Rice using Chinese sausage, and I love every bite. 

Sesame Slaw has a vinegar pop, and Granny's Potato Salad is sweet and bright with tart apples and gooey raisins. 

Spicy Cucumbers are a must to break up the bites of beef. 

The Banana Pudding is sugary and light, but I'm not a fan of the runny, sugary pastry cream. I prefer my pudding with a thicker texture.

Kaya Bread Pudding is better, IMO. The bread is dense with butter but chewy and fluffy with custard and egg. The sauce is as thick as a bisque and it is glorious. 

Overall, my feelings about Smoke Queen are mixed. Although I found everything extremely enjoyable, I don't think they hold up against the smoky big-meat traditions of Texas. But I also don't think that's a fair way to judge as Smoke Queen is as unique as the Asian diaspora that defines so much of SoCal, and in its own category, their creative take on an age-old American tradition is one that is very much worth a try.

The Vintage 1979 - Garden Grove, CA

Oh this is cute. SO cute. No sarcasm - I am genuinely enchanted.

Super Instagramable space with comfy chairs conducive to conversation and the prettiest drinks.  The vibe is retro and the posse of plants with all the mix n' match chairs really make the colors pop. The colors are unreal in this sea-breeze thing, and my Ube Latte is gorgeous. It's an amazing alternative to regular coffee shops and perfect for people who want to talk without the pressure to drink something stronger. Why not pay a little more for a nicer drink - it's already so much just for the garbage at Starbucks. Beware - these drinks are very filling - mine is an entire potato with milk. 

Each drink makes an ample dessert, but they make some pretty pastries as well. This Earl Grey Mousse is judiciously sweetened, fragrant like the tea with a texture like pure silk. 

Oh my, this is all so pretty. I can't get over the modern-princess vibe, and I'm a little bit appalled at how much my usually-cynical self wants to come back just to sit here again. Truly give it a try - this may be the sweetest place I've ever seen. 

Banh Cuon Luu Luyen - Garden Grove

Hand spun rice sheets don't sound so special when you say it, but they taste so different on the tongue. The texture is finely pleated, practically paper-thin, soft but springy. 

Get the #1 for a sampler of three - pork, shrimp, and plain. The pork is savory, the shrimp comes in salty-sweet specks, but the plain lets you truly appreciate the mastery of minutiae. Toppings include a crunchy egg roll, and a plethora of protein; ham cakes both steamed and fried, tofu, shrimp fried bread, and a healthy helping of bean sprouts. 

The sheets are better by themselves, but the wraps have their own appeal. #11 - Banh Buon Thit Nuong 3 Cuon holds a lemongrass pork,

and #13 - Bahn Cuon Cha Ca has crispy-cover fried fish cakes, all perfect for dunking in chili fish sauce.

An appetizer of Banh Duc Tom Chay is a strong starter or dessert, as the steamed coconut rice cake adds a sweet fragrance, and it adds a surprising savor to the pork and shrimp topping. 

Food is good, portions are generous, and in these days of crippling inflation, their prices are still dirt cheap. Don't order too much - this stuff is better eaten on the spot, but it will hold up for a few more hours, even if it's better fresh. Enamoured, addicted, obsessed. 

Khoi Hung - Garden Grove

The staff don't speak a word of English, and I don't speak a word of Vietnamese. But food is a universal language, and food-love will always find a way. 

They spoke Vietnamese, I spoke English back. We pointed, we gestured, and somehow we ordered, and they didn't miss a step. The (3) Hen Xuc Banh Trang comes out, a finely chopped sea of stir fried clams and onion, a concentrated slight-brine with a fragrant grassy finish.

The (18) Com Bo Luc Lac is the simple shaken beef, so buttery it oozes out of the meat and coats all the rice. It's simultaneously the sweetest simplicity and the largest luxury. No photos of this one because I took it home for hubs. 

The (19) Filet Mignon with garlic butter is the fancier version, a tender, sizzling cut. Grousing with garlic, a lovely, easy chew. It's unarguably the better beef, but I almost like the shaken beef better because it's more infused with flavor. 

Crispy skin encloses a flavorful flesh in the (23) Com Ga Roti. The moisture seals inside like a confit, cooking in its own silky fat. Dunk in this savory-sweet sauce for a straightforward yet spectacular comfort. 

A new adventure in this bowl of (10) Bun Rieu. Brimming with with bubbles of briny crab guts, this vermicelli soup is a stew of the sea. Tofu puffs add some texture, tomatoes add the acid, and fish cakes finish off that seafood savor.

An exquisite meal, among the top things I've eaten, and not just in Westminster/Garden Grove.

Ben Ngu - Garden Grove

I still don't know enough about Garden Grove, but even I know to go to Ben Ngu. 

This one is a casual cafe of all things chewy, and I think a #7 is the best way to start. A slightly smaller sampler is split between #6 and #11 will give you a taste of some of their more famous items. A ring of Banh Beo Dia mixes chewy-gooey rice cake with crumbly dried shrimp and crunch pork rinds. The Banh Bot Loc Tran are tiny little dumpling delights filled with a smooth, sweet, slightly nutty paste. Dunk in fish sauce for best results. 

Banh It Kep Banh Ram is an adventure in texture; chewy mochi dumplings full of savory pork and dried shrimp served on a crunchy slab of deep-fried mochi. 

It's never too early for noodles, and Bun Bo Hue is worth trying once. The broth is spicy and savory, but also on the lighter side, and there is a mix of meats like pork trotter and pork blood that really round out the flavors for are not for those who only want brisket in their pho. 

Mi Quang has fantastic egg noodles in a subtler sea-broth with pork, shrimp, fish, etc. 

A no-frills, casual-cafe with extremely caffeinated Vietnamese coffee, conveniently open all day. Worthy of a visit or two...or twenty.

Brodard Chateau - Garden Grove

At a far fancier iteration of the original, the legend of Brodard lives on. Resembling a modern-day Disney-fairy-meets-Little-Saigon castle, this rather rich rendition retains its place in Vietnamese food-royalty. 

They make Spring Rolls aplenty with every imaginable filling, but there's no need to stray from the glorious grilled pork. Tender, meaty, patty-pork lays parallel to fresh-fried crunchy bits with cool carrots and cucumber and uplifting leaves of mint. Dip into a warm goopy sauce, nay, gravy, with an aroma of orange for a combination of just perfection. The grilled shrimp seem the most similar if you don't prefer pork, and the others look quite good, but there is something powerful about the original that you really need to try. 

Chicken Satay is a please-all appetizer, and these skewers feature tender meat with a thorough spice. Dip in a creamy peanut sauce or drench with leftover spring roll sauce for maximum enjoyment. 

Banh Xeo is a gorgeous, glow-yellow crepe with a fried-mochi crunch. Shrimp and pork are a savory stuffer. Wrap in lettuce and add fragrant leaves and fish sauce. 

Grilled Prawns & Mango Salad was a must - the picture was so pretty. Mine does it no justice, but do note the chunks of fried mochi that accompany these jumbo prawns and sweet shreds of cabbage and mango. 

Tiger Prawns & Garlic Noodle are not the prettiest presentation, but god, those noodles are GOOD. A addicting almost-creamy coating of garlic catches a tinge of wok-char, making the prawns, though delicious, seem like an afterthought. 

Traditional Chicken Curry is a deep yellow/Massaman-like gravy-soup with chunks of incredibly flavorful dark meat, stewing with a few potatoes. Get it with a side of baguette and use their super-soft and chewy bread to sop up the slurry. 

Shaken Beef is the tenderest you'll ever have, with chunks of filet that release their rivers of juice. Eat that salty, sticky soy sauce over a bowl of rice for maximum flavor. 

Macarons to go are a must, and their range of flavors is impressive. Ranging from festive fruits like lychee, strawberry, passionfruit, and mango, to fun Fruity Pebbles and richer sensations like pistachio, espresso, chocolate, and salted caramel, it's worth buying a box and trying to guess the flavors. 

Eat anything at Brodard, and try to eat everything once. It's done so right and done so well, there's no way you won't love every bite.