: This narrow earth-toned restaurant plays the role of neighborhood spot quite well. Its comfortable wood-encased patio is visible from the big boulevard that cuts through west Placentia, but its main entrance faces a tiny side street one block over, like the rest of the storefronts in its strip mall location. It’s the perfect hideaway for Cody Storts, the maverick OC chef whose previous work at places like Fullerton joints HopScotch and Grits have earned him a devoted cult following. He’s at the top of his game here, as he’s created a thoughtful contemporary menu that deftly straddles the line between comforting approachability and adventurous whimsy. Storts’ signature style of packing intensely complex tastes into compact bites is in full effect, from starters like burrata to the winning bone marrow and french toast. Mains such as the massive on-bone pork shank with dirty rice and salmon with pickled red onions and goat cheese are hearty and flavorful. Be sure to save room for the skillet bread pudding at meal’s end. The beer and wine list is dominated by craft and boutique domestic labels. Storts’ fingerprints are also all over the daily brunch menu, which features satisfying chicken chilaquiles and deep-dish cornmeal pancakes.

Salt & Ash

Salt & Ash Restaurant Review

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