About Costa Mesa Kitchens
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Beyond their size, small businesses are defined by their spirit. And at the helm are their intrepid founders—scrappy, ambitious, and resilient. They invent and build things despite uncertainty, because it’s what drives them. Their risks lead to innovation that moves the world forward. And we need them.
Savory, delicious and authentic Hainan chicken rice with amazing dipping sauces. Chicken portion was large, soft and juicy. Rice and sauces were highly addictive. They are located inside the To Go Only kitchen hall. There are no tables or seatings. The food took around 20 minutes, but well worth the wait. Highly recommended!
The photo shows a man in a cap making rolls, at the last table and paired with him is a guy with a mustache preparing food without gloves or hats. People I know got poisoned there and I too got sick after eating a salad. The chicken is just regular overcooked chicken, like it was kept in salt on purpose to hide the quality of the meat. The place looks like a total horror, insecure people sitting there with dirty feet on the table where by the way the food is cooked, just like in Africa on the same table where people with feet sat. The staff is rude, unfriendly. If you go there, take personal security with you as we felt as unsafe there as possible...... Unfortunately. Inspection will come to this place for sure. As they clean the toilet and the same people on the dirty table drive the food around the table and cook the food
Just moved back to Newport Beach and I was looking for quick take out instead of the normal drive thru. I ordered Goop in the car while sitting in the parking lot at Costa Mesa Kitchens. My order was ready in 10 minutes! What a fabulous idea! This is my new spot!
Best sandwich I’ve had this year. It’s the one with the prosciutto and peaches. I’ve had it Three times in the past two weeks. Excellent!!
Horrible…!!! Finding a parking spot here is like winning the lottery, except the prize is a tiny sliver of pavement. The security guard at the door? He’s practically an interrogation officer, grilling everyone who dares approach about their intentions as if they’re entering a high-security vault. Add to that the influx of new Turkish drivers who seem to be learning the fine art of driving while picking up their food orders, and the result is absolute traffic mayhem. At this rate, I wouldn’t be surprised if this intersection ends up in the news for something tragic. I affectionately call this building, 1750, “the Turkish fortress.” It’s the stronghold where Turks gather, chatter, and inadvertently park in all the wrong spots. Now, I don’t know who the building manager is, but here’s a friendly tip for them: just because someone has a university degree doesn’t mean they know how things work down here in the real world. Take note, most of the Turkish folks coming here to pick up their orders don’t speak a single word of English. The warning signs posted out front? They might as well be poetry in the wind. Let’s be real—those signs are more like decorations than deterrents. So here’s a revolutionary idea: maybe put up some signs in Turkish. Trust me, it’ll be more effective than English signs floating away like clouds on a breezy day.