“I love you,” he said softly. I looked up at my husband from the other side of the kitchen island on New Year’s Day.
But he wasn’t looking at me. Instead, he was whispering sweet nothings to the panang curry with chicken ($14.99) that we’d ordered from Thai Chefs at the corner of Seco Canyon and Copper Hill.
The adultation didn’t offend me, because I love the restaurant’s panang curry, too. For those who’ve never tried, the curry is a thick sweet and spicy sauce with coconut milk, carrots, bell peppers with peanuts (not found in Thai red or green curried dishes). While panang is supposed to less spicy, it’s usually got a little kick. Thai Chefs’ mild offering is borderline too spicy to my other half.
Because it was New Year’s Day, we added a long noodle dish pad see ew ($12.99) — a stir fry with broccoli, chicken, thin broad noodles and a sweeter soy sauce — for good luck.
While the prices for the a la carte dishes may seem a little high, the portions were healthy enough for at least two separate meals for two people. Open since 2011, Thai Chefs has become our go-to Thai destination in the SCV, and we’ll be back for takeout as much as we can during the pandemic to help ensure it stays around much longer.
If you haven’t been (back) to the Way Station in Newhall, SCVFoodie suggests heading back to the Santa Clarita institution the next time you get the craving for decent diner food and nostalgia—in the form of license plates, old signs and history clips—dotting every inch of wall space.
The Way Station, which has been around since 1971, makes no bones about itself: It’s a greasy spoon that does breakfasts and lunches well. They know that people don’t usually go there for the oatmeal and fruit plate (though you can). Customers head to the Way Station for the hearty dishes like a country fried steak, corned beef hash, eggs Benedict, et al.
Or better yet, you can’t go wrong ordering the Kris Special: Two eggs over an English muffin, topped with (sausage or chicken) gravy, with a generous heaping of hashbrowns and bacon or sausage; or the Thursday Special that’s available every day: Two eggs with a pancake or French toast with a half-order of bacon or sausage.
Our fav breakfast item, though, is a bit on the “lighter” side: the Morning Muffin, which is an English muffin with a fried egg, Canadian bacon, cheese and a plateful of hashbrowns. You can’t beat the price at $4.85, either. Add an unlimited cup of coffee for $1.75, and you’ll see why the Way Station has such staying power.
Pro-tip for those visiting for the first time. The Way Station has two entrances, but the line for tables and spots at the counter forms at the back entrance. Be prepared to wait during rush hours, but the line moves fairly quickly for a small space.
We’ve been anxiously awaiting the fast-casual restaurant’s opening for its rotisserie chicken dishes, falafel and most importantly, the garlic sauce that’s so good that we don’t mind that it lingers on the tongue for hours on end.
SCVFoodie, however, broke one of its cardinal rules when we hit up Zankou during its first week of business. We partook in a late Friday lunch around 1:30-2 p.m., and as expected, it was a zoo.
Our orders were taken quickly despite the line, but unfortunately, Zankou still needs to work out a lot of kinks in expediting orders. We waited approximately 10 minutes for the buzzer to notify us that our orders were ready. When we got to the pickup station, we noticed a crowd of people waiting, too. All had been notified that their orders were ready for pick up.
But they weren’t.
One employee told one woman that they probably just paged the wrong number, but we were among about 10 people waiting, so all of us couldn’t have been paged incorrectly. Another person said that he had been waiting for 25 minutes for his food, and the expediter said that they were really behind. Two other customers complained that they were handed the wrong order. There were no numbers written on the orders, making it difficult for the workers to match to receipts.
After standing at the counter for another 15 minutes, this writer’s order arrived: A chicken wrap. The chicken was tasty, but they got the order wrong, too. In the bag were a couple falafel that we didn’t order. We don’t know if we were handed someone else’s lunch, or if they were Zankou’s way of making up for the wait. The counter was too crowded to ask.
This is a post we were torn about writing. For the longest time, getting a table at Achita Sushi on a Friday or Saturday night was easy.
Now? Not so much.
And we worry that if we write about how much we love the restaurant’s offerings and other dishes, then walking in without waiting for a table will become impossible any night of the week. But SCVFoodie has made a commitment to its readers to write about the good, bad and ugly in the Santa Clarita Valley dining scene—and food this tasty is worth touting.
First, we usually start off with a generous house salad ($6.95) with a light citrusy vinaigrette that’s so much more than lettuce and a few tomatoes. The portion is large enough to split as a healthy appetizer. A picture of this salad is worth a thousand words:
Another go-to item—one of our personal favs—is Achita’s Blue Crab Hand Roll ($8.95), which has always been fresh, tender and a delicate delight:
The sashimi and sushi items are simple, yet robust, and the specialty rolls offer the usual array of crazy combinations. Be warned: Their specialty rolls are filling.
So there you have it. The cat’s out of the bag: Achita’s upping the sushi game in Santa Clarita. So if you go after reading this, save SCVFoodie a seat at the sushi bar.
Achita Sushi 22913 Soledad Canyon Road, Santa Clarita 661) 476-5522
Sometimes a hand roll or a couple of cut rolls just aren’t enough to sate the appetite when you’re really really hungry and craving sushi. We found a great solution to that #firstworldproblem on Newhall Ranch Road: Temakitto.
Billed as the first Japanese Burrito restaurant in Southern California, Temakitto merges Japanese and Mexican flavors for tasty and varied “burrito” offerings. Instead of corn or flour tortillas, customers’ burritos are wrapped in seaweed or in soy paper (for a little extra).
Crunchy Tiger ($10.95) is one of the fast-casual restaurant’s more popular options: spicy tuna, crab mayo, shrimp tempura, red cabbage, guacamole, pickled cucumber, pickled radish and carrot, and rice crunch with a sweet/spicy aioli.
For those who don’t like raw fish, we can also recommend the Excelente Salmon ($10.95) which features baked fresh salmon, tempura asparagus, lettuce, pickled cucumber, mango pico de gallo, rice crunch and pepitas. We especially like the latter burrito wrapped in soy paper (add $1).
Landlubbers don’t worry—Temakitto’s menu also includes beef, chicken and veggie options, too. Save room for desert because there’s also macaroon ice cream sandwiches.
Temakitto 28126 Newhall Ranch Road Santa Clarita, CA 91355 661-678-0820
Upon a recommendation of a friend, SCVFoodie headed over to Canyon Country to visit Crazy Otto’s Diner, the chain’s newest location, which opened last year. (In Southern California, they have two restaurants in the Lancaster area, one in Acton and one in Rosamund, north of Lancaster.) We heard that Crazy Otto’s had crazy-sized portions, but we didn’t know exactly how absurd the dishes were until we ordered the following:
Machaca and Eggs: Eggs and shredded beef with tomatoes, onion, bell peppers, topped with Jack cheese. We opted for the hash browns and toast as our sides.
Stack of three pancakes: It comes with two eggs and a choice of meat. We chose the ham slice.
Crazy Otto’s Burgermeat Omelette: Seasoned ground beef with onions, Ortega chiles and cheddar cheese. We ordered it with avocado (extra) and hashbrowns, biscuits and gravy.
So when the dishes came out, we were floored. Any one of them could have fed our party of three. The waitress said that the omelettes were made with six to seven eggs, but by the size of the Burgermeat, which must have weighed at least three to five pounds, we’d bet that there were more eggs in that omelette. It was hearty enough that the 16-year-old boy in our party couldn’t finish it (when do you see that!), and we had to take at least a third of it home.
While are jaws dropped at the size of the portions, our palates, unfortunately, didn’t dance with flavor. The Machaca wasn’t zesty, and the ample hot sauce we poured over it only helped a little. It could be improved if the meat were more tender and a few jalapeños—or spice, any spice—were added. The Burgermeat fared a little better flavor-wise, though both dishes were too greasy. Also soggy with grease were the hashbrowns, which were soft and undercooked. (We like them crispy).
The ham was nearly an inch thick, but was a little tough and flavorless. The pancakes were the best of all the dishes: They were moist and so large that the last one had to be folded over in order to fit in the to-go-box.
We learned from the Crazy Otto’s website that before Otto opened his restaurants, he spent time cooking for lumberjacks in the Pacific Northwest. So with that in mind, the tradition of the portion sizes make sense; however, this is Southern California, and we live a much more sedentary world than Paul Bunyan so that part doesn’t (hello obesity epidemic!). Crazy Otto’s does offer half-sizes, but it’s misleading—they only discount the half-sizes by $1, so most of the customers will pay for that full order.
Speaking of price, those super-sized portions don’t come cheap. Our bill for three dishes and a coffee, a soda and a hot chocolate came out to more than $50 before tip.
Crazy Otto’s is a great place for lumberjacks, football players and those with super metabolisms. For the rest of us, it’s a typical greasy spoon diner that serves up enough food for breakfast, lunch and dinner with one dish.
At SCVFoodie, we try our best to find the silver lining in all dining experiences, even the disappointing meals. We know that, for the most part, restauranteurs and foodservice workers are hard-working, dedicated people who care about the food they create, and we try hard to be constructive as possible in our criticism. But we also have to be honest.
So all that being said, we had the worst. cheesesteak. ever. at Hot Wings Cafe on Town Center Drive. Not only was it devoid of flavor, but it had this greasy film that coated our tongues and didn’t leave for hours. We tried beer, soda even ice cream to remove the residue, but our efforts were in vain. We think the server probably knew that the cheesesteaks weren’t stellar; she saw that we didn’t even come close to finishing them, and didn’t bother to ask how our meal was or if we wanted the rest of our sandwiches boxed up.
We’d never been in a Hot Wings (it’s a local SoCal chain) before this recent visit, and it seems that it’s an establishment with an identity crisis. Like the now-defunct Titled Kilt and Varsity on the other end of Town Center Drive, Hot Wings isn’t sure if it wants to be a restaurant for the SCV families or a nightclub/sports bar, so it tries to be both. While we spied families with kids in the restaurant while we were there (a Friday night around 7 pm), there was a robust bar scene and large TV screens on the other side of the restaurant. The lights dimmed during our dinner that must have signaled club time.
The restaurant’s decor is no-frills and sterile, and the dinnerware is much too formal, almost mismatched for the cuisine. We don’t need our cheesesteak served on an unadorned heavy white plate—actually we don’t need the cheesesteak. Period.
One good thing about our visit? The fried zucchini was great.
Hot Wings Cafe
24501 Town Center Drive
Valencia, CA 91355
The Santa Clarita Valley gets a new seafood restaurant option on Monday when the Bonefish Grill officially opens to the public. We had the opportunity last week to take a sneak peek at the restaurant’s interiors and sample the fare, and we think the restaurant should do just fine in Awesometown.
A restaurant line owned by Bloomin’ Brands, who also owns and operates Outback Steakhouse, Carrabba’s Italian Grill and Fleming’s Prime Steakhouse, Bonefish Grills is definitely more upscale than Red Lobster or California Fish Grill at the other side of the mall. It has a nicely appointed interior that lets in a lot of natural light and doesn’t come off as stuffy.
The bar area is spacious and there’s outdoor seating on the patio available, too. During the media preview on Thursday, the passed appetizers included the restaurant’s signature Bang Bang Shrimp, which was a crispy shrimp dish tossed in a creamy, spicy and sweet sauce. The fried dish and the glaze reminded us a little of General Tso’s chicken, which is tasty, but we can only eat on occasion. Ahi tuna sashimi (sesame-seared rare with wasabi + pickled ginger) were passed out, too, but could have used a touch more seasoning. We didn’t get a chance to try the Lobster Flatbread, but it looked amazing.
Moving onto the appetizers at the dinner, we had a chance to sample the Blackened Baja Fish Tacos with fresh romaine, mango salsa, lime crema + fresh herb pesto. The menu item comes in an order of three full-sized tacos, which are perfect for sharing as a hearty appetizer or as a meal itself. The Cilantro Lime Shrimp Salad was next; the greens were fresh, the grape tomatoes were sweet, and the feta worked well with the shrimp, which was grilled perfectly. The entree size is a huge enough portion for anyone.
Next up for the diners (as if we needed another entree) was the Surf + Turf Mixed Grill: Ahi Tuna Pan- Asian Style, Chilean Sea Bass with Mango Salsa and Filet Mignon. The Ahi Tuna was too much like the appetizer, and we prefer the filet at other steak restaurants better (Ruth’s Chris, The Palm). The steak came out a little lukewarm, and not sizzling, but our party was quiet large, but at least it’s good to know that there are options for non-seafood eaters. The star of the Surf + Turf was the Sea Bass: The fish was tender and mild, and the sweetness of the mango salsa was a perfect complement.
The final course was a fresh Berry Shortcake (a number of the restaurant’s desserts are made in-house, and switch seasonally). The shortcake biscuit tasted homemade, and the creme anglaise complemented the berries. The dessert was a great choice for a heavy meal—just light enough to stuff our faces a little more. The dessert was paired with an Espresso Martini that includes Vanilla vodka, Kahlúa, Crème de Cacao and fresh brewed espresso. It tasted like a sweet, cold brew coffee.
But since Bonefish Grill really wanted to make a good first impression, they surprised the diners with a surprise, second dessert. Three warm doughnuts, tossed in cinnamon sugar magically appeared. There were interesting plastic bottles filled with chocolate and sea salt caramel sauces with tips that could be inserted and injected into the doughnuts to fill them with sauce. It was a little more trouble than it was worth, so instead we topped the doughnut with the sauce and added a little on the side for dipping. Much better. Despite the overly complicated dish, the doughnuts were pretty amazing and highly recommended.
Yes, ultimately, Bonefish Grill is another chain restaurant in the SCV, but if the preview is any indication, its seafood fare will be a welcome option.
Bonefish Grill 24201 Valencia Blvd., Ste 3210 Valencia, CA 91355 (at the Valencia Town Center Patios) 661.219.0021
Newhall Refinery is one of our favorite restaurants in the Santa Clarita Valley. The gastropub located in the heart of downtown Newhall is owned and operated by the same folks (Simon and Shannon Mee) behind the Egg Plantation.
The menu offers seasonal and generally locally sourced items, and their beer selection is diverse, varied and rotated. Who else in Santa Clarita would bring in Clown Shoes from Ipswich, Mass.? But sometimes we’re just not in the mood for a pint, and until recently, the Refinery only served beer and wine.
A few months ago Newhall Refinery introduced a complete menu of handcrafted cocktails. While they’re pricey for the area—but not L.A.—at $12 a pop, the ingredients are fresh and use high-quality and sometimes organic spirits and mixers when possible.
Our table tried:
» The trendy Moscow Mule with Hanson Organic Vodka, muddled mint and lime and Fever Tree Ginger Beer. The bar also gives customers the option to try a different spin with Teeling Irish Whiskey or muddled fresh lavender.
» The light and refreshing Blackberry Fence Hopper with Hanson Organic Vodka, muddled blackberries, fresh lemon juice and Turbinado Sugar.
» The classic Old Fashioned: Evan Williams Single Barrel Bourbon, muddled orange wheel, Abbott’s Bitters, cane syrup, maraschino cherries.
The restaurant’s happy hour is short, from 4-5 pm Tuesdays through Fridays, and the cocktails aren’t discounted. The beers and wines are though, as are some of the food items.
While you really can’t go wrong with any food pairing off the restaurant’s menu with your cocktail choice, we’re partial to the hummus appetizer as it also has baba ganoush, seasonal vegetables, and crispy naan to share ($11).
If you’re feeling a little more decadent then go for the Refiner’s Fries. Always the Refiner’s fries. The dish features mornay (cheese) sauce, beer braised beef brisket and green onion topping the fries. The happy hour mini-order is $5, but the full order is an even better deal at $8. Like its distant Canadian cousin poutine, it’s more than enough for a meal. Trust us. We’re experts on those fries.
Newhall Refinery 24258 Main St, Newhall, CA 91321 Hours: 11 am-10 pm Tuesdays through Thursday; 11 am to 11 pm on Friday and Saturday; and 11 am to 9 pm on Sundays.
The Burrito Factory has been around for nearly four decades, opening its first location in Chatsworth, and now boasting three additional locations in Santa Clarita, Sunland and Granada Hills.
SCVFoodie is a big fan of bargains, and we can honestly attest that the all-day breakfast burrito (at least at the Valencia location on Soledad Canyon Road) is a great deal. It’s a decent-sized breakfast burrito—two eggs, refried beans and potatoes wrapped in a tortilla with a side of chips—for $3.25.
There’s nothing fancy or gourmet about it. What you see is exactly what you get, and in this case, we’re OK with that—especially with a side of salsa and a few shakes of Tapatio.
On the downside, we can’t recommend the Burrito Factory’s guacamole. It’s way too runny. The last batch we had was closer to a chilled avocado soup than guac. Stick to the burrito and you’ll be fine.
Burrito Factory 21032 Soledad Canyon Road Santa Clarita, Calif. 661-288-0222
Hours: 7:30 am to 9 pm, Sunday to Thursday. 7:30 am to 10 pm, Friday and Saturday