Loving Grilled Sourdough at The Habit Burger Grill

The menu items in this post were provided by The Habit Burger Grill but the opinions expressed here are my own. 
 
Since 2016, The Habit Burger Grill has been one of my favorite stops for burgers since they offer grilled sourdough to replace the more traditional bun. The sourdough that they use just makes their burgers taste better. Maybe it’s the butter-grilled outside along with the sourness of the bread that just makes my taste buds crazy? But it must be more than that since I have had patty melts and other sourdough grilled burgers at many different places. Whatever it is, the sesame seed bun just doesn’t do these burgers justice. Sourdough is the only way to go for me!

One of my regular Rover.com dog sitting clients, Meili, loves to join us on our dog-friendly foodie adventures. You may remember him from the Zama Tea YouTube video where we relaxed in their dog-friendly patio while we sipped on delicious kombucha. Meili guards our meal from The Habit while enjoying a warm day at Tri-City Park. I love this park as it has a nice cemented walking trail that loops around the lake. You can observe the many local ducks and migratory waterfowl, fish for catfish and bluegill, and turtles sunning themselves on the shore or perched on rocks.

My absolute favorite sandwich on the menu is the Santa Barbara Char. It is a Double Charburger with cheese and avocado on grilled sourdough. Again, it is that sourdough! I swear it calls my name every time I walk into the restaurant. If you follow me on Instagram, you’ll see this burger a lot. The juicy double burger patties evenly spread across the sourdough with crisp lettuce, sweet tomato slices, and pickles underneath and melted cheese and creamy avocado on top. It is burger perfection! Rating: 5/5

My second favorite is the Roasted Garlic Portabella Char. It is a Charburger with portabella mushrooms, white American cheese, lettuce, tomato, caramelized onions, pickle, and roasted garlic aioli on a toasted bun. I tried it once on the toasted bun and then tried it again on the grilled sourdough. Guess which was better? Grilled sourdough of course! The sourdough made the garlic aioli come through even more along with the sweet caramelized onions. I loved the meaty texture of the portabella mushroom which pairs well with their beef patties. Rating: 5/5

If you love sourdough, head on over to The Habit. You can eat there with your furbabies on the patio or take your meal to-go and enjoy a nice picnic!

Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars

For more information:
101 E. Orangethorpe Ave.
Fullerton, CA 92832
+1.714.773.0848
Hours: Sunday through Thursday from 10:30 a.m. to 10 p.m., Friday and Saturday from 10:30 a.m. to 11 p.m.
Parking: Free shopping center parking lot
Seating: Interior and exterior

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Enjoy breathtaking views for breakfast and lunch at Las Brisas in Laguna Beach, CA


The services in this post were provided by Las Brisas but the opinions expressed here are my own.


I remember the first time I ever heard of Las Brisas. I was in my early twenties and our department secretary at Disney said it was her favorite place to go for special occasions. And 20 years later, I finally see why she loved this restaurant so much. We valeted our car and walked along a cemented pathway perched above the beach and Pacific Ocean. We stood there for a few minutes just taking in this breathtaking view as tourists snapped photos with their phones. It was a postcard picture perfect moment! Originally, this location was the Victor Hugo Inn, established in 1938. But in 1979, it was christened Las Brisas and has become a Southern California landmark infusing California and Mexican cuisines with our region’s abundant seafood.

Credit: Las Brisas
Earlier this month, Executive Chef Jay Scollon took the reins to the kitchen and says, “Accepting the position as Executive Chef at Las Brisas is an honor. I look forward to collaborating with our dedicated team, making amazing guest connections, and expanding upon our rich traditions. I aspire to continue making Las Brisas a celebrated destination and local treasure.”

Las Brisas Breakfast Buffet made a roaring comeback last fall. With graduations and Father’s Day coming up, this would be an ideal place to take the family, so everyone can eat what they want. Create your own omelets with apple-stuffed chicken sausage, jalapeno cured bacon, chorizo, Oaxaca cheese, baby spinach, rocket arugula, fresh tomatoes, champignon mushrooms, and peppers. Customize waffles with the maple syrup fountain, Chantilly cream, whipped butter, homemade strawberry jam, and more. Breakfast also includes eggs benedict, avocado toast, yogurt parfaits, berry cups, and a plethora of freshly baked treats. Available on Saturdays, there is also a seafood bar with oysters on the half shell, oyster shooters, salmon, cilantro shrimp, and prime rib carving station

Credit: Las Brisas
Jalapeno cured bacon

Credit: Las Brisas
Breakfast Enchiladas

Credit: Las Brisas
Oysters on the half shell (available on Saturdays)

Credit: Las Brisas
Eggs Benedict

Credit: Las Brisas
Yogurt Parfaits

Credit: Las Brisas
Braised Pork Belly Quesadillas


Can’t get up early enough for breakfast? Las Brisas has a phenomenal lunch menu to match the fabulous view.

Here is what we ordered:

Black Salt Peach Margarita is served in glassware hand-crafted by a local Laguna Beach artist. It reminded me of the ocean, splashes of cobalt blue swirling within clear glass. The margarita was smooth and refreshingly sweet with peach nectar. Rating: 5/5

Fried Calamari is dressed with Fresno jelly, cilantro, peanuts, and charred scallions. The calamari was lightly battered and fried to perfection – crispy on the outside and tender on the inside. The Fresno jelly had a nice balance of sweet and heat, reminiscent of sweet chili sauce in Asian cuisine. Peanuts were an interesting touch, adding a crunchy texture and nutty flavor. Rating: 5/5

Oysters on the Half Shell are served with pomegranate mignonette, horseradish, and cocktail sauce. Artfully shucked, the oysters slid right off the shell. The oysters were a tad briny with a sweet finish. I love playing with flavors and bounced between the mignonette (sweet and sour flavor) and the cocktail sauce topped with horseradish (sweet and spicy flavor). Rating: 5/5

Lunch Trio is a great way to try a few fancy dishes in one plate. Choose from Cauliflower dos Caminos, Arancini, Blue Corn Tostada, Bruschetta, Nueske’s Bacon, Crispy Sweetbreads, Scallop, Seared Tuna, or Crab Cake. Here are the ones I picked:

Crispy Sweetbreads served with plum chutney and sunflower seeds. Sweetbreads are the thymus gland of a calf. You would likely find them on a high-end French menu and now on Las Brisas’ menu. They were cooked just right - seared on the outside and creamy on the inside. The pairing of plum chutney was an amazing play on the taste buds consisting of tangy plum and creamy sweetbreads. The sunflowers added an earthy, nutty flavor and crunchy texture. Rating: 5/5

Arancini is stuffed with goat cheese atop peppadew relish. The arancini didn’t have any risotto inside though. It was a ball of goat cheese rolled in bread crumbs and deep-fried. It worked well with the sweet, tangy peppadew relish. I just wished I had a few pieces of crostini to eat it with as it is very rich. Rating: 4.5/5

Bruschetta is topped with a thick slice of sirloin and bleu cheese butter. If you have been following my blog, you would know that I love steak and bleu cheese. It is a perfect match like chocolate and peanut butter. The bread was nicely toasted, and the bleu cheese butter melted into all the nooks and crannies of the bread. The steak was tender and juicy. Rating: 5/5

Asada Dip is made with prime New York steak, Oaxaca cheese, sautéed onions, and served with serrano au jus and house chips. If you love a good cheese-pull factor like I do, this sandwich is made for you. Oaxaca cheese has a nice stretching ability like mozzarella as well as a creamy, yet subtle flavor. The thinly sliced medium rare steak and sweet onions paired nicely with the cheese. The bread was sturdy enough to hold up to the juicy steak and au jus with a crusty outside and spongy texture inside. The house made chips were amazing with kettle-cooked goodness. Rating: 5/5

With this view, you need to end with a sweet note! Enjoy a cup of coffee and one of Las Brisas’ fabulous desserts!

Chocolate Mousse Cake is layered with chocolate mousse, encased in dark chocolate glaze, and served with macerated strawberries. If you love chocolate but don’t want something heavy, this is the perfect! The cake was light along with the mousse but exuded deep chocolaty flavor along with the dark chocolate glaze. The strawberries added a sweet and tangy flavor to balance out the chocolate and cream. Rating: 5/5

Crème Brûlée is made with Mexican vanilla and is crowned with a caramelized sugar shell and seasonal berries. There is nothing better than breaking into that caramelized sugar on top of a Crème Brûlée. It is like shattering glass. When torched correctly, the sugar should be dissolved but not burnt and should taste like a smoky caramel. It is the perfect pairing with the creamy vanilla custard and adding a crunchy texture. Las Brisas’ version is perfection! Rating: 5/5

With graduations, Father’s Day, and warmer weather heading our way, Las Brisas should be your #1 pick for dining. Make your reservation now!

For more information:
361 Cliff Dr.
Laguna Beach, CA 92651
+1.949.497.5434
Breakfast Buffet Hours: Monday through Saturday from 8 a.m. to 11 a.m.
Breakfast Buffet Prices: Monday through Friday - $22 Adults, $10 Children 12 and under; Saturday - $32 Adults, $10 Children 12 and under
Dining Room Hours: Sunday through Wednesday from 8 a.m. to 10 p.m., Thursday through Saturday from 8 a.m. to 11 p.m.
Patio Hours: Sunday through Thursday from 8 a.m. to 10 p.m., Friday and Saturday from 8 a.m. to 11 p.m.
Sunday Brunch Hours: 8 a.m. to 3 p.m.

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Las Brisas Menu, Reviews, Photos, Location and Info - Zomato

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Some of the ingredients and products in this post were provided by Melissa’s Produce but the opinions expressed here are my own. One ...