Reporter
Brock Keeling
Brock Keeling writes about the food and restaurant industry. He has also covered design, LGBTQ issues, and urbanism for various publications. His work has been featured in Eater, the San Francisco Chronicle, Curbed, Alta Journal, and New York magazine. He has held editorial roles at Curbed and 7x7 Magazine. Keeling is a graduate of the University of California at Santa Cruz.
All Stories
![Long's Noodles opens its second location. Long's Noodles opens its second location.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-LONGS-NOODLES-0722-01.jpg?w=123)
Hand-pulled noodles and dumplings spot opens in San Clemente
Long's Noodles opens its second location.
![Chef Tony Esnault gets creative with his ode to vegan fare. Chef Tony Esnault gets creative with his ode to vegan fare.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-KNIFE-PLEAT-0719-01.jpg?w=117)
Knife Pleat introduces Flora, a plant-based tasting menu
Chef Tony Esnault gets creative with his ode to vegan fare.
![Ospi (short for "ospitante" in Italian, meaning "host") will land inside the Paseo 17 complex off 17th Street. Ospi (short for "ospitante" in Italian, meaning "host") will land inside the Paseo 17 complex off 17th Street.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-OSPI-0718-01.jpg?w=110)
‘Top Chef’ alum to open Southern Italian space in Costa Mesa
Ospi (short for "ospitante" in Italian, meaning "host") will land inside the Paseo 17 complex off 17th Street.
![A menu that takes inspiration from the annual bazaar, including the use of snack-food aisle ingredients like Hot Cheetos, Pop-Tarts and more. A menu that takes inspiration from the annual bazaar, including the use of snack-food aisle ingredients like Hot Cheetos, Pop-Tarts and more.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-OC-FAIR-MENU-0716-01.jpg?w=132)
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Crystal Cove Shake Shack debuts OC Fair-inspired menu
A menu that takes inspiration from the annual bazaar, including the use of snack-food aisle ingredients like Hot Cheetos, Pop-Tarts and more.
![Akira and Ana Nakao's ode to organic vegan dishes with a Japanese bent has officially closed its doors. Akira and Ana Nakao's ode to organic vegan dishes with a Japanese bent has officially closed its doors.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-VEGILICIOUS-0715-01.jpg?w=104)
Vegilicious in Huntington Beach closes after 12 years
Akira and Ana Nakao's ode to organic vegan dishes with a Japanese bent has officially closed its doors.
![Extreme gastronomic decadence (and even some salad) await. Extreme gastronomic decadence (and even some salad) await.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-OC-FAIR-FOOD-0714-01_49934f.jpg?w=113)
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OC Fair: Here are the quirky new food options coming in 2024
Extreme gastronomic decadence (and even some salad) await.
![Dozens of Southern California eateries and wineries will join forces for one September afternoon in Newport Beach. Dozens of Southern California eateries and wineries will join forces for one September afternoon in Newport Beach.](https://www.ocregister.com/wp-content/uploads/2024/07/0823_nws_cur-l-snaps-10.jpg?w=123)
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Get ready for the sixth annual Pacific Food and Wine Classic in Newport Beach
Dozens of Southern California eateries and wineries will join forces for one September afternoon in Newport Beach.
![Rainbow Cone, set to open three California locations, is known for its sliced (not scooped) stacks of ice cream. Rainbow Cone, set to open three California locations, is known for its sliced (not scooped) stacks of ice cream.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-RAINBOW-CONE-0703-01.jpg?w=132)
Rainbow Cone, Chicago’s 98-year-old sliced ice cream sensation, coming to O.C.
Rainbow Cone, set to open three California locations, is known for its sliced (not scooped) stacks of ice cream.
![Restaurants must display mandatory fees and charges with an explanation of their purpose. Restaurants must display mandatory fees and charges with an explanation of their purpose.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-SURCHARGES-RESTAURANT-0816-01.jpg?w=132)
Gov. Newsom signs law allowing California restaurants to keep surcharges
Restaurants must display mandatory fees and charges with an explanation of their purpose.
![Jorge Salim and Javier Hernandez Pons’ Maizano, a fine-dining Mexican eatery inside Mercado González, has finally debuted its brunch menu. Jorge Salim and Javier Hernandez Pons’ Maizano, a fine-dining Mexican eatery inside Mercado González, has finally debuted its brunch menu.](https://www.ocregister.com/wp-content/uploads/2024/07/OCR-L-BRUNCH-MAIZANO-0701-01.jpg?w=132)
Costa Mesa’s Maizano Cocina debuts new brunch menu
Jorge Salim and Javier Hernandez Pons’ Maizano, a fine-dining Mexican eatery inside Mercado González, has finally debuted its brunch menu.