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All of the food at TukTuk, the new Thai restaurant at Santa Ana’s 4th Street Market, is pretty good, Brad A. Johnson says.

He’s enjoyed the sweet, tart and highly fragrant pad Thai as well as the drunken noodles, but there’s one dish he says everybody should focus on when they visit. Read more. 

Eat of the Moment

 

Some Rad news 

New brewery Rad Beer opened Friday in the 4,550-square-foot space that used to be Legends Craft Brewery in Anaheim. The tasting room will have 20 taps and beers meant to be paired with its sister restaurant in Dana Point. Read more. 

 

A first look at a fresh start 

What was K’ya Bistro at La Casa Del Camino in Laguna Beach has been revamped and turned into a new restaurant entirely. Anne Valdespino tells you everything you need to know about Comedor, which has a menu crafted by former “Top Chef” contestant Marcel Vigneron. Read more.

 

The return of dinner and a show 

If you’re looking for more than just a meal, the entertainment-centric dining options at Costa Mesa’s Triangle Square are open. Tavern + Bowl has opened for the first time since last year and the Orange County location of Cafe Sevilla can now put on its live flamenco shows. Read more. 

 

Adios, El Torito 

Hola, Sol Mexican Cocina. El Torito parent company, Xperience Restaurant Group, announced that it will turn its El Torito Grill in Irvine into a Sol Mexican Cocina. The restaurant space will undergo a multimillion dollar renovation as part of the brand switch. Read more. 

 

Taco Bell goes naked  

Let’s be clear: You’re still going to want to keep all clothing items on when you visit your local Taco Bell, but a certain “naked” item is back — the naked chicken chalupa. Fielding Buck has more. Read more. 

This Week’s Recipes

 

Memorial Day signifies the beginning of grilling season, but before you break out your spatula and awaken your inner grill master, you’ll want to see some of Cathy Thomas’ recommended recipes. She tells you how to make grilled portobello mushroom and goat cheese sandwiches; steak-wrapped green onions and a steak taco salad. Let’s Cook! 

 

Want something to dip your grilled meats in? Cathy Thomas tells you how to make a garlic aioli that is a popular staple in France. But unlike France where they use a mortar and pestle, Cathy uses the much more expedient method of a food processor. Let’s Cook!