Brad A. Johnson
O.C. Register
Southern California, CA, United States
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Recent articles by Brad:
Review: At Solstice in Irvine, the power lunch is back
Critic Brad A. Johnson says O.C.’s power lunch scene is in full swing again thanks to the swanky new restaurant at the Boardwalk, where the cocktails flow all day → Read More
Review: This nouvelle Persian cuisine is a big win for Orange County
Critic Brad A. Johnson says Bezan Berim is quite unlike anything else in the Orange County food scene, and getting a table isn’t easy. → Read More
Burger of the month: How do you feel about arugula?
Critic Brad A. Johnson says lettuce is overrated yet he still always balks at arugula on a burger. He also says do not balk at this one. → Read More
Critic’s Notebook: Sneak peek at the 75 Best Places to Eat 2022
Critic Brad A. Johnson has been busy compiling his annual guide to the best restaurants in Orange County, which comes out next month. Here’s a sneak peek. → Read More
Taco Tuesday: These tacos will make you fall in love with cecina
Critic Brad A. Johnson says really good air-dried flank steak tacos are hard to find, but this Mexican restaurant in Tustin makes some of the best. → Read More
Burger of the month: This smash burger in Tustin is a masterpiece
Critic Brad A. Johnson set out to find a great smash burger and might have stumbled upon the daddy of them all. → Read More
Review: Irvine and Cypress are no longer Thai food deserts
Critic Brad A. Johnson says new Thai restaurants are suddenly proliferating in Orange County. → Read More
Best thing I ate: Under the spell of mushrooms in Newport Beach
Critic Brad A. Johnson basks in winter’s last hurrah with a bowl of ravioli at Fable & Spirit. → Read More
Critic’s Notebook: Is dry-aged fish the next big thing on restaurant menus?
Critic Brad A. Johnson says everything he has always believed about fish and freshness has been turned upside down. → Read More
Taco Tuesday: These fried quesadillas in Santa Ana are a revelation
Critic Brad A. Johnson says these unique fried quesadillas are like a cross between a crispy taco and a very sophisticated empanada. → Read More
Review: The latest trend in ramen is brothless, and here’s where to find it in Orange County
Critic Brad A. Johnson says mazemen, or mazesoba, combines all the elements of ramen except the broth. → Read More
Burger of the Month: Retro rules the day at this burger house in Santa Ana
Critic Brad A. Johnson doubles down on special sauce, lettuce, cheese, pickles, onions — but no, not that one. → Read More
Review: 8 must-try tortas in Orange County
Critic Brad A. Johnson says he’s eaten a lot of great Mexican sandwiches over the years in OC, and these are eight of his favorites. → Read More
Best thing I ate: Finally, a proper cheese enchilada
Critic Brad A. Johnson says La Chiquita in Santa Ana could teach a master class in cheese enchiladas. → Read More
Best thing I ate: The ideal Ethiopian bread in Anaheim
Critic Brad A. Johnson says with that when it comes to Ethiopian food, the bread is paramount. → Read More
Review: Only thing cooler than the vibe at this Laguna Beach speakeasy is its food
Critic Brad A. Johnson says the only thing better than the cool house-party vibes at this indoor/outdoor speakeasy in south Laguna is the quasi-Mediterranean food coming from the kitchen. → Read More
Taco Tuesday: Is this a pizza or just the biggest red taco you’ve ever seen? – Orange County Register
Critic Brad A. Johnson wonders if we’re going to be seeing pizzabirria everywhere soon. → Read More
Best thing I ate: Blueberry tarts with a twist in Buena Park
Critic Brad A. Johnson says these blueberry tarts aren’t exactly what they seem, and they are best savored slowly. → Read More
Review: 15 patios for a winter date night in Orange County
Critic Brad A. Johnson says that just because it’s winter doesn’t mean we can’t still dine comfortably outdoors right now. → Read More
Review: Move over birria, it’s cochinita pibil’s turn – Orange County Register
Critic Brad A. Johnson says the cochinita pibil at La Lucha in Santa Ana makes a strong case for Yucatán-style pork becoming the next big thing. → Read More