"I try to hit every sense in each bite."

If there is one thing we can count on Chef Cody Storts to do, it's to make good food. He possesses a particular acumen for the right mixture of ingredients onto a plate, no matter the style, and everything is presented in a bold, satisfying way. You've certainly seen the likes of the chef in several restaurants in Orange County over the years but Grits is his first full-fledged restaurant that was introduced to the Fullerton community initially as a brunch destination. However, that fare has changed a little bit and recently, the hot spot has thrown dinner on the menu. We were invited in to give this a gander, and we left with our bellies quite a bit fuller and our faces grinning wide.

As the Orange County community grows more cognizant and particular about its dietary intake, it also has shifted to some more plant-focused initiatives which is not a bad thing at all. In fact, Duc and I have been moving towards more vegetable-heavy meals ourselves so when word that LA-based Cafe Gratitude, the well-known vegan restaurant with several locations, was coming to our area, we were quite interested. They focus on 100% organic, plant-based foods but the menu has always veered in the direction of typically savory, meat-forward dishes which made us even more curious as to how they could turn those into vegan versions. While this OC location would bring the same philosophy to the area as its LA and SD counterparts, it would also take on an OC flair and introduce a craft beverage program (led by Jason Eisner). Upon invitation, I went out to taste a few of their dishes and see just how this outpost could become a county favorite.

If there is one thing we've noticed that people go crazy for, it's restaurant week deals. Starting tomorrow and running through May 1st, you'll be able to dive right into some killer steals of meals in Long Beach when Dine LBC (formerly known as Eat LBC) kicks off! April 23-May 1 will see the tens of restaurants in the Long Beach area showcasing some of their top picks on their menus at discounted paired prices. Choose from $20 dinners up to $50 dinners and get a little taste of what Long Beach has to offer. We've picked out five joints that might be great for your bellies based on our previous visits - check them out below:

If you're on the hunt for somewhere to eat in Long Beach that focuses on sourcing their ingredients from as local, sustainable, and organic farms as possible, you might want to stop into Restauration. At first glance, it looks like someone's humble abode had been outfitted with tables and chairs for entertaining guests. The name itself is a combination of the words "restoration" and "restaurant" and we could see that the layout had hints of both concepts. Helmed by Chef Phil Pretty, the restaurant focuses on a menu that highlights seasonality and "from scratch" as possible. We were invited to give them a look-see as they geared up for Dine LBC running April 23-May 1.

If there is one cuisine that we do not hesitate to try more of, it's Japanese. Sushi, ramen, udon, izakaya - the styles always lure us in with their simplistic-yet-nuanaced ingredients and deliberate attention to detail. With the annual Dine LBC week coming up this year from April 23rd to May 1st, we were invited to explore the participating restaurants and Kihon caught our eye. We had remembered when they first showcased their fare at the 2015 launch party with an impressively tasty smoked octopus carpaccio. What else could they have up their sleeves? Apparently, a lot of deliciousness.

Every few months, restaurants with season-focused menus clamor to bring in the best of nature's wares and showcase the flavors that burst from produce at the height of their maturity. Fig & Olive seeks the same and with the onset of spring, they launched their matching menu March 14th of this year, featuring bright dishes that flaunt vegetables and fruits while remaining aligned with their French Riveria-inspired style. Focusing still on their use of olive oils but now with the addition of the season's bounty of early citrus and overall color, Fig & Olive has several new dishes showcased but has also brought back some favorites. I was invited one evening to take a look at some of the highlights.

In the history of our exploration of alcohol together, Duc and I have always found that whiskey was a constant that we enjoyed neat, on the rocks, and mixed into classic cocktails. Old Fashioneds are my go-tos when I visit a new bar. We won't pass up on checking out places boasting whiskey collections. It only seemed appropriate to at least explore variations so I hopped onto the opportunity to attend a Crown Royal tasting featuring their Regal Apple flavored whiskey released in November 2014. The evening was hosted by Stephen Wilson, Master of Whiskey for Diageo, and Gerry Graham who went into the history of Crown Royal's beginnings in 1939 as a gift blend for King George VI and Queen Elizabeth during their tour of Canada. We quickly went into a tasting of several Crown Royal blends after.

Chef tells us that you "gotta have fun" and as we looked around at the tables full of faces smiling because of their company and good food, listened to the laughter and head-thumping music permeating the air, and savored the lingering tastes of delectable bites we had already devoured, we could understand how Preux & Proper embodied that mindset.

A two-story restaurant with respectively split personalities between the floors, this spot in Los Angeles crossed its one year anniversary mark a few months ago and has kept on swinging since opening. These days though, it is helmed by a separate set of culinary warriors than its initial opening group - Executive Chef Samuel Monsour, Chef de Cuisine Steven Hacker, and Sous Chef Paul Trevino who have worked together as a team before. The concept still lives on, however, where the different parts of the restaurant carry different vibes. Downstairs you'll find a neighborhood hideout that captures the essence of The Big Easy with a frozen daiquiri bar and hearty foods; upstairs features a finer dining menu, craft cocktails, and "uptown" Southern hospitality. We stopped on by one evening to see what new New Orleans must now look like with the talents of the recent kitchen changes in place.

Seasonal changes bring menu swaps for restaurants that want to highlight the importance of their ingredients and seasonality. With the recent opening of Stacked in Huntington Beach came also the understanding that we folks in Orange County are cognizant and desirous of menu shifts every few months. For a restaurant that clamors the "Food Well Built" motto as well as prominently displaying on their physical menus the verbiage of "Why are there no prices on the menu? Because we're ingredient-centric!," it is no surprise that Stacked had a few special selections up their sleeve for spring that still maintain their customizable organization. We haven't been to a Stacked before but had heard of their restaurant concept that allows you to build what you want, however you want it, so we were happy to check out their spring menu upon invitation.

What hits the spot for you? Is it something greasy or clean? Creamy or crunchy? Juicy or crispy? Maybe the best of both options can sate your cravings and for some, that means digging into the unique snap of Korean fried chicken skin and reaching the succulent meat beneath. There are several places where you'll find that version of "KFC" in Orange County but the newest player on the scene might have that recipe down pat. Krave Asian Fusion has nestled itself in Irvine near the infamous Diamond Jamboree Plaza but slightly offsite so you don't have to deal with the horrendous parking nightmares that plague that zone. They not only feature some finger-licking chicken but also showcase a few other tasty treats that you might want to get your hands on. We were invited in one afternoon to check out what they had to offer, and we have to say that we just might have to come back for those wings indeed.

When you have a craving, you just have to sate it. That was what happened to us one Saturday. Something was screaming, "Chicken tortilla soup!" to me and apparently it reverberated inside my head, across our shared wavelength, and into Duc's thoughts as well because he started asking when I was going to make it. Luckily, we were stocked already in the kitchen with just about all of the ingredients so it wasn't long before a nice pot of bubbling soup was going. I think one of the soup's appealing traits is all of the texture. You have smooth creaminess from the avocado, the right bite per shredded chicken breast piece, soft beans, and crunchiness from the chips. Not to mention the fresh-feeling flavors! Surprisingly, it wasn't too difficult to throw together either so give it a try yourself.

And a big happy birthday goes out to....Chapter One: the modern local! The beloved downtown Santa Ana restaurant known for its cocktails, fabulous menu, and literature-themed design on top of a beautiful space recently celebrated its fifth anniversary in high fashion - with a whiskey dinner! Pairing up with Eric Strand, who is also known as The Whiskey Scout, as the educator/guide that evening, the restaurant held an exclusive ticketed dinner on March 19th that featured five courses specially constructed for the occasion paired with whiskeys that might never be tasted again outside of the context of the dinner. We were invited to partake in this fabulous event and were glad to glimpse spirits we'd never be able to otherwise.

If you've ever wondered what would prove a good vehicle to deliver deliciousness into your mouth, you've surely concluded that any kind of stuffed pastry makes that easily handheld. For your savory cravings, there is nothing like a convenient meat pie of any origin. In a behind-the-scenes experience we recently had with Chef Dave Larsen of C4 Deli in Santa Ana, their particular one was the Argentinian empanada, derived from the owner's family recipe and full of tasty goodness. Paired with housemade chimichurri and stuffed with plenty of filling, it hit the spot and we needed to see why.

Why do I have the things I have in my pantry still? Upon discovering some delicious coarse grind cornmeal, I realized that cornbread needed to be had. I like how the coarse grind allows for some crunchy pieces however you use it but if you are a fan of otherwise, feel free to use the grind of your choice. These are great for the springtime as well because I'm willing to bet picnics and barbecue outings are in your near future! These muffins are quick and easy to make as well as delicious, especially with some honey drizzled on top.