Best French Restaurants in Santa Ana

Came for Valentine’s Day and was half expecting the possibility of subpar service as is usually the case with many restaurants on Valentine’s Day. But my worries about service were quickly put to rest, as we had a wonderful time dining at little sister. The service was great! I wish I could remember our waiters name cuz he was on top of everything. Orders were taken promptly, but not pushy by any means. They were attentive with drinks, water glasses and clearing of plates. Food was tasty and delivered hot in a timely fashion. I enjoyed the complimentary cold cucumber bites and chocolate at the start and end of our meal respectively. We ordered the pork/shrimp spring rolls, papaya salad, shaky shaky beef, carmelized prawns and garlic noodles. I enjoyed all the dishes, except for maybe the beef. I didn’t love the sauce, as it was reminiscent of a thick soy sauce with not much else going on flavor wise. But my husband enjoyed it, so different strokes for different folks. In any case, next time I want to try the lemongrass beef instead. Anyways, overall I enjoyed my dining experience there, as did my husband. It is a bit on the pricier side for Vietnamese/southeast Asian food. But I guess you’re also paying for the quality of the ambience and service, which may not be as nice at a more authentic hole in the wall type of place.

We had one of the best experiences at the seller we were hoping for something really fun and they came out 100% the customer service with Shannon was amazing she is by far one of the best waitress we’ve ever had. The food was beyond delicious and my dad has a hard time walking up the stairs so they took their time put us through the kitchen and had the elevator take him up everyone was so accommodating and helpful. We will definitely be back.

It was a rainy night. We were met at the door by several members of staff, who handled everyone's coats and hats efficiently. This staff is excellent on every visit, and tonight was no exception. Do you avoid dining out on Valentine's day or near the 14th? Are the restuarants generally overburdened? Forget about that and dine at the Hobbit. Their routine for Valentine's day, while offering a slightly different menu, remains the same. They are not overwhelmed, because they only handle as many people as will attend one seating. The experience is preceded by a cocktail hour - then to table at 7 p.m. An amuse bouche of "three perfect bites", which are accompanied by a complimentary glass of champagne. The opening this time was a Hamachi crudo, that was plated perfectly, and delivered a wonderful amalgam of green apple, cucumber, tangerine and a tarragon oil opening. The second course, a crepe a la duck confit, worried my partner who does not favor duck. She loved the crepe and the duck confit! Very smooth and subtle. My filet with a bone marrow bordelaise was perfect, rare, as I love good beef. We accompanied our meal with an excellent 2005 Bordeau from Pauillac purchased from the well stocked wine cellar. The service was impeccable, and the entire serving staff assisted at one time or another to insure prompt service without hovering. I have been here many times, and you cannot go wrong dining at the Hobbit on any occasion.

Had the most amazing experience for our Sweet 16, Sharron was amazing with her caring for all the girls! Merci Beaucoup!

We had the very lucky chance to get a reservation slot at Petrossian on December 2024. Initially we thought this was going to be similar to the other fine dining restaurants that we went to (Per Se (NYC), Le Cirque (Las Vegas), The Modern (NYC), etc.) but it turned out to be a much more tastier, friendly and memorable event. The three of us were peckish so we ordered everything on the menu. Zachary knew that we were unusual customers (ha ha), but accommodated our request by presenting the dishes in a smart order so that the sequence resembled that of a fine dining full course menu where the appetizer-like dishes came out first, then some of the early main dishes and then the heavy hitting main dishes afterward. Vincent presented each dish to us and he was very entertaining/informative when it came to introducing each of the dishes. Both Zachary and Vincent did a great tag-team service and we were very happy with how they kept us intrigued and satisfied with each successive dish that built up to an over arching story one after another. And the food, oh my goodness. It was like a scene in the movie Ratatouille where Remy the mouse explains how each part of the food complement each other to become a much better combination together. In our case, each little morsel, flower, granule, and cube had a purpose and made the overall bite explode in our mouth. We were flabbergasted with each dish and were very impressed by how the Chef (Carlos Cabrera) kept on providing one hit after another as we went down the menu. Later Chef Carlos came out because we kept on getting surprised by each dish, and we had a good opportunity to talk to him and shake his hand. We also took pictures with Zachary, Vincent and Chef Carlos and that will be part of LA family trip photo. We heard that Tiffany is considering overhauling the Petrossian restaurant in 2025 and Petrossian may have to move elsewhere. I am going to visit the restaurant wherever it goes to in the future. See you again.