Most of the offers are one day only on Saturday, Nov. 11 but a few are for Friday or Monday. Some offers require additional purchases. All of them require valid military ID or at least some proof of service, such as discharge papers. Check with the restaurants for details and restrictions.

Acapulco Restaurant & Cantina: Veterans and active military can get a free two-item combo on Saturday, Nov. 11, according to a news release. The offer is dine-in only. The chain is also supporting disaster relief for Hurricane Otis victims in Acapulco, Mexico, this week, donating 20% off customers’ bills on Thursday, Nov. 9 to the World Central Kitchen, according to a Facebook post. Mention the fundraiser to your food server. acapulcorestaurants.com

BJ’s Restaurant & Brewhouse: Military members can get a free Chocolate Chunk Pizookie with $11.95 purchase on Saturday, and active and former military can get a coupon for a free appetizer on their next visit with a purchase of $14.95 or more, according to the chain’s website. bjsrestaurants.com

Black Angus Steakhouse: Veterans and active military personnel can get a free steak dinner 11 a.m.-3 p.m. on Friday, according to a news release. The offer is good for dine-in and takeout orders. blackangus.com

California Fish Grill: Military can get a free taco of choice and a free drink on Saturday at all Southern California locations, according to a news release. cafishgrill.com

Charleys Philly Steaks: Veterans and active service members can get a free order of Gourmet Fries at participating locations on Veterans Day, according to a blog from the sandwich chain. The offer is for in-store only. charleys.com

Claim Jumper Steakhouse & Bar: This full service chain’s offer is for Veterans Day observance on Monday, Nov. 13. Veterans and active military can get a free meal from a select menu that includes such entrées as meatloaf, fried chicken, country fried steak and cheeseburgers. claimjumper.com

Chili’s Grill & Bar: Veterans and active military can get a free meal on Saturday. The choice of entrée is Old Timer with Cheese, Chicken Bacon Ranch Quesadillas, Three-Piece Crispers with fries, or chili or soup with a side salad. chilis.com

Denny’s: Active and retired military personnel can get a free Original Grand Slam from 5 a.m. to noon on Friday, according to a news release. dennys.com

El Torito: Veterans and active military can get a free two-item combo on Saturday, according to a news release. The offer is dine-in only. eltorito.com

Farmer Boys: Veterans and active military can get a free Big Cheese burger on Saturday at participating locations, according to a news release. farmerboys.com

Golden Corral: Military Appreciation Night is 5 p.m. to close Monday, with free dinners for veterans and active personnel. The event is dine-in only. goldencorral.com

IHOP: Red, White and Blueberry Pancakes are free to members of the military 7 a.m.-7 p.m. Saturday. ihop.com

Lucille’s Smokehouse Bar-B-Que: Veterans and active duty military can choose from two free entrées Friday and Saturday. They are a pulled pork sandwich or fried chicken. They will also receive a $10 thank you card good Nov. 24-Dec. 3. lucillesbbq.com

Polly’s Pies: Veterans and active military personnel get a free slice of pie Friday or Saturday, no purchase necessary, according to a news release. pollyspies.com

Raising Cane’s: Service workers will a get 10% “hero discount” on Saturday, according to a news release. Also, the chain will donate $250,000 of net proceeds on Nov. 11 to the Wounded Warrior Project. raisingcanes.com

Red Robin Gourmet Burgers and Brews: Veterans and active military can get a free Red’s Big Tavern Burger on Saturday, according to a news release. The meal comes with Bottomless Steak Fries. The offer is dine-in only. redrobin.com

Rock & Brews: Veterans, active military and first responders can get a free pulled Pork Sandwich or Strawberry Fields Salad on Saturday. The offer is dine-in only. rockandbrews.com

Sizzler: Active duty military or veterans can get a free lunch until 4 p.m. Saturday at participating locations, according to a news release. Selections include a six-piece Jumbo Crispy Shrimp, Malibu Chicken, or a 6-ounce Tri-Tip Steak. sizzler.com

Starbucks: Veterans and active duty military can get a free tall — that’s 12-ounce — hot or cold brewed coffee on Saturday. The chain is also donating $100,000 each to nonprofits that help veterans, Team Red, White & Blue and the Travis Manion Foundation. starbucks.com

Wienerschnitzel: Veterans and active military can get a free chili dog, fries and soft drink on Saturday. wienerschnitzel.com

Although the Bravo series highlights many coastal Orange County restaurants — most notably, the Quiet Woman in Corona del Mar, which played host to one of the entire franchise’s most infamous restaurant scenes, which involved Shannon Beador, former castmate Kelly Dodd, and a tossed plate — Kirschenheiter notes that some of her favorite dining spots, located in South County, are rarely seen on the show.

SEE ALSO: Real Housewives of Orange County finale: Tears and truth serum

“Honestly, my favorite place to go to is Five Vines Wine Bar in San Juan Capistrano. It’s such a special place for (boyfriend Travis Mullen) and me,” she says, adding, “When I first started going there, I was still drinking and, yes, it is a wine bar, but Travis and I still go there around once a week because we’re so in love with the food and the space.”

Kirschenheiter’s regular order here is a meat board, which come with either soppressata, smoked prosciutto, chorizo, or smoked pastrami salmon. Other highlights at this family-owned eatery/wine bar near the train tracks include a pear and brie skillet melt, a crispy chicken sandwich, caramelized onion and mushroom pasta and other comfort-food fare. Although the reality star is now a teetotaler, the award-winning restaurant also features more than 65 boutique wines from which to sip. “The food is bomb and so is the hospitality,” she adds.

The “Housewives” star also names Brussels Bistro in San Clemente among her favorite pit stops. “You have to get the mussels there; they’re incredible.” (Former Orange County Register food critic Brad Johnson, who praised the San Clemente location in 2019, also agrees.) Kirschenheiter gives props to South Swell Ice Cream, also located in San Clemente, as a choice spot for dessert and an Instagram moment under its “dip me” pink neon signage. “It’s so cute, you get great ice cream and you can get a super cute picture.”

SEE ALSO: Heritage Barbecue changed OC’s restaurant landscape — and beyond. Here’s how they did it.

As for places she wants to try, San Juan Capistrano’s Heritage Barbecue, considered one of the best barbecue joints in California, sits at the top of her culinary list. “I’m so happy for them because they’re obviously crushing it, but I can’t get in because the line goes down the block,” she says. “I think one day I’m going to send Travis down there to wait in line because I want it so bad.”

The native Long Islander gives high marks to more relatable spots like Taco Bell and Del Taco. “We didn’t have El Pollo Loco where I’m from — I could eat El Pollo Loco everyday.”

As for the Quiet Woman (or “the Q-dub,” as fans of the show call it), she doesn’t visit its hallowed halls too often. “I’ve been there a handful of times, but to be honest, it’s not really a part of my ‘Housewives’ history because it’s simply not where I live,” she says, adding, “But whenever my girlfriends from the East Coast visit, we’ll go there. We’ve even reenacted some scenes from the show for photos.”

Along with fellow housewives Shannon Beador and Emily Simpson, Kirschenheiter has the distinction of coming aboard the Bravo franchise midway through its run, becoming a hit with fans, and not turning into a one-and-done player, a bungle that befalls many a housewife unable to make past their first season.

Kirschenheiter, who works as a real estate agent when the cameras are off, hopes to act as a representative for South County. “I think South County is very underrepresented down here … there’s so much rich history combined with very good food and culture.”

“We will keep you updated as we navigate the next steps. We want to thank the HB community, especially the HB Fire Department, who worked quickly and diligently to save as much of our restaurant as they could,” the owners of Avila’s El Ranchito wrote in message posted to the restaurant’s Instagram page. “We will keep you updated as we navigate the next steps.”

In addition to the Huntington Beach Fire Department, the owners credit “Ryan, the owner of Shake Shack who called 911 when he saw the fire” for helping control the blaze before it caused any further damage.

No injuries were reported.

Avila’s El Ranchito, which has 12 other locations throughout Orange County, including Newport Beach and Costa Mesa, was founded by Salvador and Margarita Avila, who opened their first eponymous restaurant in 1966 in Huntington Park. The two passed away in 2022 and 2019, respectively.

It’s one of three items made with braised beef and served with a spicy consommé that will go on sale Thursday, Nov. 9 for a limited time.

They are Shredded Beef Birria Ramen, served in a cup and topped with diced onions and cilantro; Beef Birria Tacos, made with soft corn tortillas; and a Shredded Beef Birria Quesadilla. The latter two items come with cups of consommé for dipping.

These items are close to the heart of Jeremias Aguayo, senior director for Culinary Research & Development, he said during a preview at Del Taco’s headquarters in Lake Forest last week.

“We’re really leaning toward authentic flavors. It’s my upbringing. My mom taught me well and taught me early how good authentic Mexican flavors are.”

Birria, a meat stew, originated in Jalisco, he said, and became popular through taco shops and trucks three or four years ago. Birria did well wherever Del Taco tested it, which included Riverside, Las Vegas and Atlanta, reaching customers who were already familiar with it through social media. Del Taco is going for a piece of that action the hashtag #delbirria.

“Gen Z, Millennials, they’re looking for flavor. They’re looking for really interesting items and a fun brand. They want to be part of a fun brand,” said chief marketing officer Tim Hackbardt.

Ramen was the most popular item during the tests, according to Hackbardt.

Aguayo said it is authentically Mexican, even if it uses Japanese-style noodles.

“A little known fact is that ramen is a staple in Mexican households, whether in Mexico or here in the United States. It’s something that’s affordable and convenient. And street vendors, in the last couple of years, have gotten very creative with what they do with the birria.”

“Instead of having a Japanese broth, what better pairing than having our consommé going into the noodles and then topping it off with shredded beef birria, braised for 2½ hours and then topped off with onion, cilantro and a lime wedge?”

Prices are around $5.79 for the ramen, $6.79 for the quesadilla and $8.59 for two tacos, according to a news release.

Del Taco is also introducing a Biscoff Cookie Butter Shake at $4.49. It’s a vanilla shake blended with Biscoff Cookie Butter and Biscoff Cookie Crumbs.

Information: deltaco.com

The Irvine-based fast food chain announced in social media Tuesday morning that it is planning a restaurant in Albuquerque and will be “fully in the Four Corners” by 2027. A Facebook meme features a signature of owner and president Lynsi Snyder.

In-N-Out currently has restaurants in seven states, and opening in Albuquerque would boost the number to 10. Idaho is waiting for its first In-N-Out to open in Meridian, a few miles west of Boise, and the chain plans to open a hub in Tennessee and begin building restaurants in 2026.

Its current states are California, Nevada, Arizona, Utah, Texas, Oregon and Colorado.

In-N-Out was founded in Baldwin Park in 1948 and celebrated its 75th anniversary two weekends ago with a 12-hour festival in Pomona.

Inflation is slowing, turkey prices are dropping and yet, somehow, Thanksgiving dinners will still cost more than they did last year.

“Don’t expect tremendous savings,” a new report from Wells Fargo’s Agri-Food Institute warns, noting that food-at-home prices are still up 2.4% compared with last October. “This year’s celebration will not be less expensive.”

Still, not all Thanksgiving mainstays are going to cost more, and the price of the traditional roasted-turkey centerpiece is falling. Retail prices for whole fresh turkeys were down 9% the week of Oct. 23, when the report was written, but have dropped even more since then, down 13% as of Oct. 30, said Michael Swanson, the institute’s chief agricultural economist. “We expect those prices to fall even more.”

While turkey prices are falling, consumers aren’t getting the full benefit of the lower price tag retailers are seeing: Wholesale prices are down 30%, according to the report. “The retailer has more expenses,” said Swanson, one of the report’s authors, citing high labor costs as an example. Swanson also pointed out that low prices on turkeys hurt the farmers who raise them.

Not everyone is so optimistic on the cost of gobblers. Lower turkey stocks as a result of avian flu could hurt supply and support prices, said Justin Barlup, an analyst at Bloomberg’s Green Markets.

Ham prices, meanwhile, have gone up 5.2% since last year, according to the report. Canned foods are way up, too, Swanson said, with canned pumpkin up 30% and green beans rising 9% compared with a year ago. Canned cranberries are up 60%, but those willing to spend more time cooking can save some money: Fresh cranberries are down 20%, year over year.

Cream supplies are tight across the country, pressuring milk and dairy prices, according to the latest U.S. Foods Farmer’s Report. The report, from Oct. 27, also says that green beans from Georgia have seen crop damage due to hurricanes and rains over the past couple of months — crimping supplies headed into the Thanksgiving holiday.

Swanson attributes the variability to a range of factors: Farmers put a lot of turkeys into their barns over the summer, so supply is high and retailers are competing with each other to bring down prices. Packaging and transportation costs are still making canned items more expensive. Finally, the COVID supply-chain impacts have subsided, and retailers can go back to forcing competition between suppliers, rather than simply hoping to keep their own shelves stocked.

With ingredient shortages over, low prices are once again how supermarkets will try to bring in shoppers. Expect plenty of discounts, but don’t bank on them being particularly deep, said Bloomberg Intelligence analyst Jennifer Bartashus.

Prices can vary a lot by store, she said, as grocers look to get customers through their doors, and maybe keep them coming back even after the holiday. “For retailers, it’s an opportunity to offer great value — and to inspire loyalty,” Bartashus said.

—With assistance from Leslie Patton.

©2023 Bloomberg L.P. Visit bloomberg.com. Distributed by Tribune Content Agency, LLC.

Serving transit from Los Angeles, the Inland Empire and San Diego, the Orange station features 20 Metrolink Orange County Line stops each weekday (11 northbound and 9 southbound). Weekend service consists of 4 trains (2 in each direction) on both Saturday and Sunday running in each direction in the morning and evening. The station is also served by 14 Metrolink Inland Empire-Orange County Line trains (7 in each direction) each weekday, with weekend service consisting of 4 trains (2 in each direction) on both Saturday and Sunday. OC Bus routes 54, 56, 59 and 453, as well as a Chapman University shuttle stop here as well.

Built in 1938, the Orange train station, which is recognized as one of Orange’s historic landmarks, acts as a hub for roughly 750 passengers each weekday. From 1971 to 1993, the Santa Fe Railway closed the stop for more than 20 years citing high costs and reduced patronage. Fittingly, a restaurant now occupies the station’s Mission Revival-style building.

Keep in mind that selected dining options throughout the series are each within a reasonable distance of their stop, whether on foot or by wheelchair, with no major thoroughfares or freeways to cross. This list doesn’t cover every single Orange bar and restaurant in the area; consider this a guide to our favorites near the station, or a jumping off point for your layover.

Afters Ice Cream: With flavors like cookie butter, milk and cereal, jasmine milk tea and salty Oreo, this contemporary, Southern California ice cream chain features flavors that go above and beyond your average frozen dessert joint. 117 N. Glassell St. (at Chapman Avenue), Orange

Avila’s El Ranchito: Since 1966, this family-owned restaurant empire has featured such Mexican dishes as crispy carnitas, Shrimp Mojo de Ajo and fresco chile relleno. Mamá Avila’s soup, brimming with chicken, rice, avocado, tomato, cilantro and served with warm tortillas, is a particularly soothing highlight. 182 S. Orange St. (at Almond Avenue), Orange

ALSO SEE:  The Orange County train-station dining guide: San Clemente stops

Big Al’s Pizzeria: A pizza and wings joint that features pies like barbecue chicken, Lebanese garlic chicken, carne asada and smoked beef brisket. Wing options include buffalo, habanero, spicy Jamaican and more. Don’t miss out on the cheesecakes, which come in flavors like cinnamon crunch, dulce de leche, red velvet and strawberry Oreo. 396 W. Chapman Ave. (at Cypress Street), Orange

Bosscat Kitchen: With an arsenal of more than 300 bottles of whiskey, this restaurant specializing in American comfort food is mercifully only 7 minutes from the train station, making it an ideal place to eat should you plan on imbibing with abandon. 118 W Chapman Ave. (at Olive Street), Orange

Bruxie: A Southern California chain specializing in fried chicken waffle sandwiches. What more do you need? How about the buttermilk fried chicken sandwich or the spiced mac and cheese studded with bacon and chives? Another bonus: This place has an abundance of patio seating. 292 N. Glassell St. (at Palm Avenue), Orange

Butaton Ramen: Shoyu, tonkotsu, spicy tsukemen and other ramens await at this Japanese eatery. “The tonkotsu broth here is straightforward and fairly light, not heavy or rich like some of the others on this list. And when mixed with their spicy miso paste it becomes something truly special,” wrote former Orange County Register food critic Brad A. Johnson, who also gave high marks to the chashu (braised pork belly). 10 Plaza Square, suite 101 (at East Chapman Avenue), Orange

ALSO SEE: The Orange County train-station dining guide: San Juan Capistrano

Citrus City Grill: For over 25 years, this family-owned restaurant has made a name for itself serving such upscale fare as grilled octopus, charred edamame, prime rib, stuffed chicken breast, Chilean sea bass and other elegant dishes. Open for brunch, lunch and dinner. 122 N. Glassell St. (at Plaza Square), Orange

Chapman Crafted: Part beer hall, part coffeehouse, this community-driven place specializes in two types of brews: micro-craft beer and specialty coffee roasted on the premises. 123 N. Cypress St. (at West Chapman Avenue), Orange

Contra Coffee and Tea: Small-batch coffee and tea house offers jolt-inducing drinks like a horchata with espresso, Vietnamese-style iced coffee and coffee with oolong milk tea. Also on the cafe’s roster are iced shaken specials like toasted black sesame, caramel vanilla oat milk, ube, and brown sugar latte. An ideal spot for working on your laptop or reading one of the many books available from its library. 115 N. Orange St. (at East Chapman Avenue), Orange

Felix Continental Cafe: If you’re craving Cuban or Spanish food, this place has you covered, from croquettes to empanadas. The tamal Cubano, a mix of cream of corn and pork cooked in a Cuban sofrito and baked, is particularly noteworthy. 36 Plaza Square (at Glassell Street), Orange

The Filling Station: Named in honor of its past life as a gas station, this breakfast and lunch spot serves pancakes and omelets galore, as well as even heartier fare like biscuits and gravy or a breakfast burrito. Bonus: Plenty of outdoor seating under colorful umbrellas. 201 N. Glassell St. (at Maple Avenue), Orange

Finney’s Crafthouse: This corner restaurant features a dizzying menu of more than 50 items, including bacon deviled eggs, cheesesteak egg rolls, an onion ring tower, salads, pizzas, hot wings, sandwiches, burgers, tacos and more. Phew. 204 W. Chapman Ave. (at Olive Street), Orange

Gabbi’s Mexican Kitchen: Gabbi Patrick’s gorgeous restaurant (from the brickwork to the wooden bar to the glass pieces adorning the wall, don’t forget to take it all in) specializes in standout Mexican food. Highlights include mole tostaditas with shredded Jidori chicken; and cabbage, queso fundido con chorizo featuring Oaxacan cheese, shiitake mushroom and red chorizo; and carnitas norteñas with braised Berkshire pork, pico de gallo, guacamole and chicharrones. For private parties, book the underground cellar that offers private dining for 8 to 12 guests. 141 S. Glassell St. (at Almond Avenue), Orange

ALSO SEE: The Orange County train-station dining guide: Santa Ana

Hanano Ramen: Ramen iterations like dan dan men, red garlic, vegan or even build-your-own can be found here. Same goes for spicy pork fried rice, eggrolls, dumplings, tempura and mochi bites. 161 N. Glassell St. (at Maple Avenue),Orange

Haven Craft Kitchen: A brunch-lunch-dinner spot that specializes in indulgent gastropub fare, including black truffle mac and cheese, Spanish confit baby artichoke, pork belly tacos, grilled octopus, ribeye, pappardelle pesto, Basque cheesecake and (arguably one the greatest dessert ever created) sticky toffee pudding. 190 S. Glassell St. (at Almond Avenue), Orange

Hector’s On the Circle: Lively chips-and-salsa spot that serves seafood and Mexican fare. Enchiladas, chile relleno, flautas, tacos galore, and hearty entrees, like ribeye steak or carne asada, can be found at this spot right off the Plaza Square roundabout. 116 E. Chapman Ave. (at Orange Street), Orange

Mi Casa Authentic Mexican Food: A choice spot to go for quick Mexican food, this exceedingly charming spot features interiors with loads of Western memorabilia and an enclosed patio displaying model revolvers, cowboy hats, old tools and horse tack. Serves breakfast, lunch and dinner. Guests can order to-go, or eat inside at a handful of tables. 1231 W. Chapman Ave. (at Jewell Place),Orange

O Sea: Cleverly named, subtly chic seafood spot just announced a new executive chef and partner, German Mejia, a Le Cordon Bleu graduate who honed his skills at South Coast Plaza’s Water Grill. Open for lunch and dinner, fall menu highlights include sea bass al pastor, fish tacos, wild-caught spiny lobster with furikake butter and Alaskan black cod with sweet potato puree and charred broccolini. The salmon ceviche, replete with coconut leche de tigre, habanero oil and taro chips, is also another standout. 109 S. Glassell St. (at Chapman Avenue), Orange

Oiio Cafe: Bubble tea shop offers Instagram-worthy swirled drinks like matcha blast, black strawberry banana and brown sugar tiger milk tea.162 N. Glassell St., suite #A (at Maple Avenue), Orange

Omega Drive-In: Just like the same suggests, a classic drive-in joint serving up burgers, fries and onion rings (don’t forget a side of ranch!), shakes, sodas and more. 309 W Chapman Ave. (at Lemon Street), Orange

Ostioneria Siete Mares: For more than 38 years, this Orange staple has served Mexican food with a seafood bent. Highlights include fish tacos; a molcajete moreliano with 12 grilled shrimp, ribeye steak, grilled chicken, sausage, grilled cactus and more; shrimp aguachile, oysters, abalone, scallops and more. Bonus points here for the patio seating. 540 W. Chapman Ave. (at Pixley Street), Orange

ALSO SEE: The Orange County train-station dining guide: Laguna Niguel/Mission Viejo, Irvine, Tustin

Pandor Bakery: Charming eatery dishing out omelets, sandwiches, salads (like niçoise, salmon, caesar), banana-pudding french toast, paninis, quiche and more. Being a bakery, it also specializes in a bevy of bakes, including mille-feuille, eclairs, macarons, and tarte tropezienne. 106 N. Glassell St. (at Plaza Square), Orange

Philz: San Francisco-based coffee shop does pour-over brews like no other. Don’t forget to grab a bag of beans and some choice grub while you wait for your coffee order to drip to rich, nutty perfection. 202 N. Glassell St. (at Maple Avenue), Orange

The Pie Hole: A sweet-and-savory pie shop first made popular in downtown Los Angeles, Among it many pies, one of its best is the Earl Grey tea pie, which features a layer of tea infused dark chocolate ganache, salty pistachios, tea-infused white chocolate mousse, house-made vanilla whipped cream and topped with pistachios. 177 N. Glassell St. (at Maple Avenue), Orange

The Pizza Press: Branded with newspaper industry-themed dishes, like the Herald (topped with white sauce, mozzarella, chicken breast), the Times (olive oil, chicken, red onion, barbecue sauce), the Tribune (red sauce, pepperoni, sausage, kalamata olives, ricotta), or the Jr. Editor (small pizzas for kids 12 and under), this national pizza chain is open seven days a week. 155 N. Glassell St. (at Maple Avenue), Orange

Play Coffee: Play Coffee’s delightfully contrasting architecture, located inside the old Wells Fargo Bank in Old Towne’s plaza, is reason enough to pay this coffee spot a visit. Design excellence notwithstanding, the coffee and espresso drinks at this cafe, which uses beans by local roasters, are some of the best in town. 101 E. Chapman Ave. (at Plaza Square), Orange

Renata’s Cafe: Red-sauce Italian joint serving more than 20 types of pasta, seafood, steak, and poultry. The expansive wine list is impressive. 227 E. Chapman Ave., suite F (at Grand Street), Orange

Smoqued California Barbecue: Comfort food galore can be found at this barbecue spot, featuring avocado fries, “420 mac” (a cannabis-free concoction of Cornbread, mac and cheese, Texas chili, pork, bacon, corn, tomatoes, onions, cheese blend, sour cream, BBQ sauce and caramelized onions), burnt ends, brisket plates, pork plates, pulled-pork sandwiches and more. 128 N. Glassell St. (at Maple Avenue), Orange

Snooze, an A.M. Eatery: Breakfast-brunch chain restaurant with all the usual suspects: bloody marys, omelets, pancakes, and sandwiches. 240 W. Chapman Ave., suite 101 (at Lemon Street), Orange

Streamliner Diner: Located inside the old Orange train station, a visit alone is worth checking out the architectural history. Dine right by the tracks on spicy fried cauliflower, fish and chips, grilled ribeye, more than 10 burgers, hot dogs, tacos and suds on tap. 186 N Atchison St. (at Chapman Avenue), Orange

Super Antojitos: This family-owned Mexican restaurant, going strong since 1985 when it opened its first location in Santa Ana, serves breakfast, lunch and dinner. The extensive menu features favorites like carne asada, tamales, barbacoa de res, burritos, seafood galore, tortas, ceviche and much more. 642 W. Chapman Ave. (at Parket Street), Orange

Two’s Company Cafe: Quaint little eatery offering breakfast sandwiches (egg, bacon and cheddar or egg, ham and cheddar), BLTs and panini sandwiches like pesto chicken, roast beef, chicken chipotle, or turkey cranberry. 22 Plaza Square (at Glassell Street), Orange

Urth Caffe: A boutique chain of Southern California restaurants known for choice coffee, organic menus, settings in historic locations (this one is inside a 1888 building smack dab on the plaza). The 5,000-square foot, 250-seat space with indoor and outdoor seating is perfect for noshing on latkes, green tea pancakes, caramelized banana pancakes, Nutella buns, prosciutto and cheese panini sandwiches and more. 100 W. Chapman Ave. (at Plaza Square), Orange

Wahoo’s Fish Tacos: This taco chain (more than 40 locations nationwide) serves tacos, bowls, soups, salads, nachos, quesadilla, burritos and more. 234 W. Chapman Ave. (at Lemon Street), Orange

Zito’s Pizza: This Orange County-born slice joint (with three Orange locations and one in Anaheim) offers pizzas, calzones, salads and sandwiches. 156 N Glassell St. (at Maple Avenue) and 1716 W. Chapman Ave. (at Feldner Road), Orange

UPDATE: An earlier version of this story featured The Wall on Plaza Square, but the alehouse has recently closed.

The topping is rich in spices, boasting ground cinnamon, mace, and ginger. Once the crumbly mixture is combined, a generous addition of pecans is stirred in; the nuts add substantial flavor and crunch to this morning pleasure. The crumb mixture is used both layered inside the cake and on top.

Spiced Brown Sugar-Pecan Coffeecake

Yield: 8 to 10 servings

INGREDIENTS

Topping: 1/4 cup light brown sugar, 1/4 cup granulated sugar, 1/2 cup unbleached all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground mace, 1/2 teaspoon ground ginger, 6 tablespoons (3/4 stick) cold unsalted butter, (cut into pieces), 2 cups (8 ounces) pecans (coarsely chopped)

Coffeecake:

4 tablespoons (1/2 stick) unsalted butter

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

DIRECTIONS

1. Preheat oven to 350 degrees. Line bottom of 8-inch springform pan or 2-inch-deep removable-bottom tart pan with parchment paper and grease sides.

2. Prepare topping: Combine sugars, flour and spices in small bowl or work bowl of food processor fitted with metal blade. Cut in butter with fingers, or pulse on/off if using food processor until mixture forms coarse crumbs; do not overprocess or mixture will turn into dough. Add pecans; mix and set aside.

2. Prepare cake: In bowl using wooden spoon, or in bowl of heavy-duty mixer, cream butter and sugars. Add eggs and vanilla. Beat until smooth. In another bowl, place flour, baking powder, baking soda and salt; stir with whisk to combine. Add to creamed mixture in small batches, alternating with small amounts of buttermilk. Beat until batter has creamy consistency, about 1 minute.

3. Scrape half of batter into prepared pan. Sprinkle evenly with half of topping. Spoon remaining batter over and sprinkle with remaining crumb topping.

4. Bake in center of preheated oven until cake tester inserted in center comes out clean, about 45-55 minutes (baking times can vary depending on type of pan). Remove cake from oven and let cool in pan on cooling rack. To serve, remove the sides of the pan and peel off parchment paper.

Source: “The Best Quick Breads” by Beth Hensperger

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Tucci, 33, was born in San Bernardino and lived in Colton, according to an obituary on the Dignity Memorial website. No cause of death was given.

When Arcade Coffee Roasters, an artisanal coffee shop on Chicago Avenue, expanded into the restaurant business in 2021, Tucci created the menu for The Bakehouse in Canyon Crest Towne Centre and later Arcade Downtown on the Main Street Pedestrian Mall the following year. Earlier this year, Arcade took over the Backstreet Restaurant in Riverside’s Magnolia Center, but its partners said they planned to make minimal changes to the menu at the nearly 60-year-old sandwich shop.

“Ronnie has helped shape Arcade in a way that only he could have done. If you have had our food, you know. He hasn’t only shaped Arcade as a company, but he has had such a huge impact personally on each of us, and each person he has had the opportunity to serve,” a post on Arcade’s Instagram page reads.

“His passion for hospitality, service, and excellence has become a part of who we are, and we are so thankful to have been able to build this with him.”

Before Arcade, Tucci spent 10 years at The Ranch Restaurant & Saloon in Anaheim, departing as sous chef. As a teen, he worked for the Colton Community Services Department, where his contributions included building Halloween haunted houses.

A GoFundMe account has been set up for Tucci’s wife, Vicky, and their sons.

Co-founder Shane Levario said in a text message that Arcade Coffee Roasters will be serving Tucci’s favorite drink, Quad Cappuccino, throughout the weekend and that sales will go to the family.

It’s on a menu called “Simple Crafts,” a trio of $5 items being served for a limited time.

They are the Chardog, a sliced, all-beef hot dog topped with grilled onions, ketchup and mustard; grilled cheese made with Parmesan-crusted sourdough; and a BLT, also made with toasted sourdough.

Although The Habit is been known for its chargrilled burgers, hot dogs are something new for the chain, which is owned by Yum! Brands and has its headquarters in the same Irvine building as Taco Bell.

The Habit, however, has always done grilled sourdough and recently held a social media promotion on whether its Santa Barbara Char, which is two beef patties on sourdough, should be classified as a burger or a sandwich. The verdict was announced Friday at a restaurant in Glendale and came out in favor of burger, according to a news release.

Information: habitburger.com