Travel Reference
In-Depth Information
141 S. Glassell St., Orange; 714-633-3038;
gabbipatrick.com
Reservations
Recommended.
When to go
Lunch or dinner.
Entrée range
$9-$24.
Service
.
Friendliness
.
Bar
Full bar.
Dress
Casual.
Disabled access
Yes.
Hours
Daily, 11
a.m.-11 p.m.
SETTING AND ATMOSPHERE
Locals flock to Gabbi's vintage storefront that has no sign
(look for the
poquito
patio next door to the Army surplus store). Just steps south of
Orange's beloved plaza in charming Old Town, Gabbi's adds style to the narrow space
with tall ceilings, exposed brick, and giant, colorful Mexican urns.
HOUSE SPECIALTIES
Puerco Poc-Chuc (a Mayan recipe of grilled pork, onions, and
habañero salsa), quesadillas with cuitlacoche and a poblano cream sauce, and squash blos-
som chiles rellenos.
OTHER RECOMMENDATIONS
Chicken enchiladas and signature margaritas made from a
tequila collection that would make a desperado blush.
SUMMARY AND COMMENTS
In this county teeming with taco stands and burrito counters,
chef-owner Gabbi Patrick stands apart with her more refined, regional takes on Mexican
food that reflect both her Napa training and her Latino family's roots in the restaurant
business.
Haven Gastropub
190 S. Glassell St., Orange; 714-221-0680;
havengastropub.com
Reservations
Recommended.
When to go
Lunch or dinner.
Entrée range
$8-$34.
Service
.
Friendliness
.
Bar
Beer and wine.
Dress
Casual.
Disabled access
Yes.
Hours
Daily,
11 a.m.-2 a.m.
SETTING AND ATMOSPHERE
The restaurant is in Old Town Orange, a historic area of pre-
served homes and businesses including this little gem. Like its neighbor, Gabbi's, Haven
is housed in a restored brick building. Inside, you'll find a large open dining room packed
with tables and booths, framed by a massive bar on one side and an open kitchen on the
other.
HOUSE SPECIALTIES
House-made potato chips are first soaked in beer, fried, and served
with a sprinkling of herbs and a side of garlic aioli. Try the lamb burger with onion jam,
tzatziki, and onion sprouts on a squishy brioche bun.
OTHER RECOMMENDATIONS
Crisp braised pork belly (thick bacon) with clams, coconut
velouté, and pickled chili peppers; a whole roasted suckling pig served family style for
parties of eight or more (reserve one week in advance).
SUMMARY AND COMMENTS
Think beer, anything made with beer, and all the food that
goes with beer, and you have a grasp of what executive chef Greg Daniels has put togeth-
er here. More than 200 craft beers on tap and in a bottle—and a service crew who knows
