Dining In Costa Mesa
Costa Mesa is home to some of Orange County's finest restaurants, garnering local and national accolades. Whether you're looking for a sophisticated spot for a business meeting, taking your family out for fine dining, or want a quick bite after shopping, Costa Mesa has you covered as the culinary center of OC. Take a couple days to spend in Costa Mesa and experience not just a vacation, but an Eatcation®!
The Crack Shack
“Top Chef: All Stars” winner Richard Blais adds a gourmet touch to a fried chicken classic at The Crack Shack on 17th St.
Casablanca The Restaurant
A Culinary Adventure of a Superb North African and Mediterranean Fusion Cuisine. Enjoy delicious Tagine cooking...and belly dancers too.
Kuro Artisanal Pizza
Counter service artisanal pizza at The LAB Anti-Mall that fuses Italian concepts with Japanese flavors to provide a unique experience for anyone craving a slice of fresh, hot pizza.
Boil and Bake
Boil and Bake calls itself a California deli of sorts, specializing in California-style, naturally leavened Bagels and house-cured fish.
George's Cafe
Enjoy weekday breakfast and lunch or dinner during performance hours at this scenic spot nestled just outside of Segerstrom Center for the Arts.
Verdant
Located on the third floor of the Orange County Museum of Art, Verdant offers a fresh, innovative, plant-forward menu that rotates weekly and highlights the bounty of local and seasonal produce available in Southern California
From Philly Cheesesteaks & Hoagies
From Philly Cheesesteaks & Hoagies brings a taste of Philadelphia right to Costa Mesa.
Susie Cakes
Susie Cakes is an all-American bakery offering classic desserts made from scratch using simple, natural ingredients, including layer cakes, cookies and pies.
'Ai Pono Cafe
Straight from the islands, 'Ai Pono Cafe's owners specialize in Hawaii Street Food. Come in and see for yourself what authentic “Hawaii Street Food” is supposed to be!
Kakurega
Offering the freshest seafood, tapas and premium sake, Kakurega is a quaint sushi bar from former Kitayama chefs Junichi Nishizawa and Shogo Suzuki.



















