5 Fried Chicken Sandwiches You Can Eat Right Now Without Waiting in Line at Popeyes

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With the Popeyes Fried Chicken Sandwich craze sweeping the nation for a second time, plus last weekend’s Fried Chicken Sundays at Craft House selling out in 1 hour 15 min., it seems hungry people everywhere have a craving for golden, crispy poultry that can’t be satiated.

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Seriously. Look at the line wrapped around the Popeyes in Santa Ana recently. I waited it out for a Popeyes Chicken Sandwich and I have to say … it was a good fast food version of a fried chicken sandwich. They served them in foil wrappers (a la Chic-Fil-A) that steam the sandwich a bit too much before you can enjoy it, but overall it’s better than anyone else’s out there in the fast food arena.

But, if you’re not in the mood to wait in line, or just want to find better flavors in other places, there are plenty of great options in Orange County (and one in Long Beach that I like, too).

Keep reading for 5 Fried Chicken Sandwiches You Can Eat Right Now Without Waiting in Line at Popeyes.

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Falasophy to bring falafels and more to Downtown Santa Ana’s 4th Street Market

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While Rashad Moumneh’s Falasophy food truck will still make the rounds for public and private events, Falasophy’s next stop will be a brick-and-mortar location inside the popular 4th Street Market in Downtown Santa Ana.

With a menu focused on falafel, hummus and sides—benefited by “Chief Falasopher” Rashad’s past experience as a corporate restaurant executive—Falasophy has created thousands of fervent “Falasophy Disciples” across Southern California. The menu will grow at 4th Street Market to include even more craveable Lebanese street food.

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Disciples can still enjoy their current favorites—including the Banh Mi Falafel Pita, Falafel Tacos, Plato’s Salad Bowl (pictured) and Hand Cut Fries—plus new additions including the Garlic Chicken Panini and 24-Hour Steak Shawarma Pita. Falasophy will also expand the popular line of salad and hummus bowls with a variety of protein options.

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Knefeh—the famous “sweet cheese” dessert consumed at most street corners in the Middle East—will also be on the menu. Falasophy’s products will continue to be made from scratch, using all natural, fresh ingredients. In addition, they’ll be sourcing organic ingredients to the extent possible, including organic garbanzo beans. All oils used will be non-GMO.

Falasophy is scheduled to open in early January inside 4th Street Market, 201 E. Fourth Street, in Santa Ana. For their current menu, truck schedule and more info, visit falasophy.com.

For more info, read these stories in the Orange County Register and OC Weekly!

Tempo Urban Kitchen adds Chef Cody Storts, new locations and brunch + plus a huge party!

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Chef Cody Storts, formerly of Grits Fullerton, has joined the team at Tempo Urban Kitchen as Executive Chef. Tempo Urban Kitchen, started nearly 2 years ago by Lascari’s and Cibo Fresh President Jorge Cueva, focuses on American-inspired Mexican food, inclusive of the melting pot of influences modern America draws from.

Cueva recently opened his second location in Anaheim Hills, with plans to expand to Universal CityWalk in Los Angeles, Valle de Guadalupe, Mexico, and Tokyo, Japan in the coming year. Storts will helm the expansion in the kitchen, with his first item of business being the launch of Tempo’s brunch menu this weekend.  … Read more…

Irenia at Lunch: Modern Filipino Food Shines in DTSA

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Filipino food is not something I’m thoroughly familiar with. Back in the day we used to raid my friend Noel’s pantry for Vienna Sausages, Spam and rice—and while that’s sure to make the Filipinos reading this smile—we can all agree: true Filipino food that is not.

I’ve previously dabbled in dishes at Pinoy Pam’s and Magic Wok—finding introduction to lumpia, pancit, sisig and lechon—but it hasn’t been until the recent influx of finer-dining Filipino fare, led mostly by second generation Filipino Americans, that I truly began to take notice of what this new wave of chefs are cooking up.

Filipino food is taking over the Golden State: In Los Angeles Eggslut founder Alvin Cailan’s Amboy helped pave the way for the Jonathan Gold-approved LASA; in Oakland the first Savor Filipino food festival goes down Oct. 15; and here in Orange County we have our own special gem in the heart of Downtown Santa Ana, the humble yet show-stopping Irenia.

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Modern Filipino pops up at LASA in Los Angeles

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My father-in-law, a beloved Cal State L.A. professor, book collector and academic, sends us a lot of e-mails: inspirational quotes, history lessons, nature scenes and the occasional link to a blog or website that he thinks we should check out. Recently he forwarded L.A. Times food writer Jonathan Gold’s write up of Filipino pop-up LASA, and lucky me, my wife booked us seats.
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Grits Fullerton celebrates 1st anniversary with Golden Road at “Dirty South” Beer Dinner

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Grits Fullerton—Orange County chef Cody Storts first solo venture, with partners Darlene and Erik Arevalo—celebrated its 1-year anniversary June 24. The Downtown Fullerton restaurant serves as a modern diner, dishing out Storts’ insane takes on brunch, lunch and dinner classics.

For their first birthday, Storts teamed with Victor Novak, brewmaster of Los Angeles’ Golden Road Brewing—which just opened its first Orange County in Anaheim’s Platinum Trianglefor a 6-course beer dinner dubbed “The Dirty South,” paying homage to Storts childhood years spent in the South.  … Read more…

Grits Fullerton releases “Dirty South” menu for Beer Dinner Friday, June 24—You can win 2 tickets!

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Grits Fullerton is headed to The Dirty South this Friday, June 24, as Chef Cody Storts teams up with Victor Novak of Golden Road Brewing and Golden Road Pub Orange County for a 6 course beer dinner featuring brews you’ve never had before. Tickets, $135, including food, drinks, tax and service, are available here: bit.ly/GritsAndGoldenRoad.

The restaurant is holding a contest through Thursday evening to give away 2 seats to the dinner. You can get those details at the Grits Fullerton Facebook Page. Keep reading for the dinner and beer menu. … Read more…

Hawaiian chow down at Roy Choi’s A-Frame 2.0

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If you’ve been living, breathing and eating in Los Angeles these last few years, no doubt you know Roy Choi, L.A.’s son, and the creator of Kogi and Chego. He’s also one of the minds behind A-Frame, a Culver City spot that’s been around for 5 years now (time flies!). The restaurant launched with inspiration from all over—Korean chicken wings, Mexican tacos, etc.—but they revamped the entire menu this year, celebrating the spirit of Aloha with many new items including housemade Spam musubi, mac salad, Hawaiian cocktails and more.

With so many options I needed a good eatin’ buddy and on this night it turned out my friend Chef Brian, a Las Vegas-based private chef, was in town and staying right up the street from A-Frame. Every time I go to dinner with Brian we order about half the menu. Maybe it’s a chef thing, or a food writer thing, but together we’re one giant hurricane with two mouths ready to wreak havok on the meal before us. You may know him from our cooking blog Fat Dude On A Diet but on this particular evening, we’re going to a luau of our own design.

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