IE Dave’s Hot Chicken debuts, along with Daphne returns in Temecula and Ontario – press enterprise

The Eat Index: IE is a weekly newsletter that arrives in your inbox on Wednesdays. Subscribe here.


If your tastes are chicken fillets, Mediterranean cuisine, and tacos, you’re in luck.

This week sees the arrival of Dave’s Hot Chicken in San Bernardino, while Daphne’s California Greek has reopened stores in Ontario and Temecula.

Monday, October 4 is National Taco Day, which falls the day before Taco Tuesday.

Saturday will see Oktoberfest return to Redlands. The Sylvan Park event did not take place in 2020 due to the novel coronavirus pandemic.

If your favorite brew is coffee, not beer, Reborn Coffee has opened in Tyler’s Galleria.

A two-piece combo at Dave’s Hot Chicken in San Bernardino includes chicken fillets, gravy, bread, and a side, in this case a kale salad. (Photo by Fielding Buck, The Press-Enterprise, SCNG)

The chain, specializing in chicken fillets and sliders, opens its store in San Bernardino on Friday, October 1. Read more.

El Pollo Loco is bringing back its Crunchy Taco for the month of October. (Photo courtesy of El Pollo Loco)

Promotions include a return of the hard shell chicken taco at El Pollo Loco. Read more.

The Redlands Optimist Club is hosting their Oktoberfest celebration at Sylvan Park in 2016 (Rachel Luna, staff)

Plus, Daphne’s California Greek is reopening in Ontario and Temecula, and Little Caesars is adding veggie pepperoni to its menu. Read more.

Reborn Coffee opened in Laguna Woods, seen here, and opened in Riverside at Tyler’s Galleria. (Anne Valdespino, Orange County Register / SCNG)

Brea’s café bar is known for its award-winning cold brew. Read more.

New one and two star restaurants have been announced by Michelin for its 2021 California edition. Melisse in Santa Monica is one of them. (Photo by Jeff Couch, courtesy of Melisse)

The honors are generating excitement in the Southern California culinary scene, which is still feeling the effects of COVID-19 lockdowns. Read more.

Kimchi cooked with a day’s white rice and topped with green onions and an Asian-style dressing creates an irresistible balance between tangy kimchi and starchy rice. (Photo by Cathy Thomas)

The starch in the rice compensates for the high impact flavors of the fermented vegetable concoction. Read more.

Pepper-stuffed boats are served with quinoa and lentils with Mediterranean and Mexican flavors (Photo by Yakir Levy)

Turn peppers, eggplants, chayote squash and other types of produce into containers for these culinary creations. Read more.


Source link

Comments are closed.