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posted by kevinEats at
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Wednesday, June 24, 2026
Friday, June 05, 2026
Le Hut Dinette (Santa Ana, CA)
Le Hut Dinette
730 Poinsettia St N, Santa Ana, CA 92701
714-450-5600
www.lehutdinette.com
Fri 06/05/2026, 01:00p-03:15p
In the late 2010s, one of my go-to eateries in Orange County was Irenia in Downtown Santa Ana, opened in 2016 by Chef Ryan Garlitos and his girlfriend (now wife--they married in October '22) Sarah Mosqueda. Being a fan of Garlitos' modern Filipino cooking, I was bummed when the spot shuttered in October 2019. Following the closure, the Chef utilized the Irenia space for a series of pop-ups and events that ran through the end of the year. Then, in 2021, he went back to work for Carlos Salgado at Taco Maria, serving as CdC at the much-lauded contemporary Mexican spot.
By the middle of 2023, Garlitos had made his way to Mario's Butcher Shop in Newport Beach, where he reportedly specialized in running the smash burger grill. In the latter half of that year, we saw a short-lived return of Irenia, with the pop-up making appearances at Work in Progress in Costa Mesa, Heritage Barbecue in San Juan Capistrano, and Vacation in DTSA. However, Irenia went silent right at the start of 2024, and not long after, Garlitos was announced as the new Chef de Cuisine at none other than Heritage Barbecue, where he'd popped up not long ago.
If you're not familiar with Heritage, it was opened by the husband-and-wife team of Daniel and Brenda Castillo back in August 2020, and is generally considered the best barbeque spot in OC. The Chef's partnership with the Castillos apparently went quite well, as they eventually tapped Garlitos to head up the kitchen at their new project, Le Hut Dinette, a sort of "West Texas diner" that ended up grand opening on February 22nd, 2025.
When I found out about the Chef's latest whereabouts, I of course wanted to see what he was up to, and since I was down in the area recently to pick up some auction winnings from Spectrum Wine, I had the perfect excuse to stop by for lunch.
A fun fact: this place was originally supposed to be a brisket taco joint-slash-wine bar by the name of Les Brisket Hut, and it's not clear to me why the team decided to pivot away from that.
Le Hut Dinette resides inside a remodeled Quonset hut that was previously home to a truck repair shop called Santa Ana Diesel, situated in the neighborhood of Lacy, on its border with French Park. As we can see, the space definitely boasts a retro-styled aesthetic befitting of the restaurant's concept.
Pictured above is the menu, which lists many of your usual diner tropes, but with some BBQ, Texan, Filipino, and/or Cal cuisine twists included for good measure. Do note that dinner service is not currently offered. Libation-wise, you'll find a small selection of beer and wine, while corkage is offered at $25 a bottle. Click for larger versions.
Smash Burger [$25.00] | two 3oz ground brisket patties, caramelized onions, american cheese, dill pickles, special sauce, on a Martin's potato bun
It made some sense to start with the smashed burger, given Garlitos' time manning the grill at Mario's, a spot known for the dish. The patties had the sear and savor I was looking for, and melded easily with both the yellow cheese and the sweet-umami sensations from those caramelized onions. I also appreciated the offsetting tartness offered up by those pickles, and a Martin's potato roll certainly functioned as an appropriate vessel for consumption.
Chili Con Carne | smoked brisket chili, Rancho Gordo beans, cheddar cheese, lime crema, scallions
All mains come with your choice of side dish, and my pick with the smashburger was a pretty great rendition of chili that showed off both beef and bean. The spicing on the stew was to my liking as well, as were the lighter notes contributed by the cream and especially the green onion.
Today's twentieth anniversary bottle was the 2006 Veuve Clicquot Champagne La Grande Dame Brut, the prestige cuvée from one of the most storied houses in Champagne, named after founder Barbe-Nicole Clicquot-Ponsardin. Composed of 53% Pinot noir and 47% Chardonnay, the wine was finished with a dosage of 8g/L and disgorged in June 2014.
Mushroom Arroz Caldo (Cup) [$12.00] | creamy rice porridge, roasted maitake mushroom, fried shallots, lemon, chives
A carryover from the now-departed dinner menu, the arroz caldo was a must-order item, and didn't let me down. The rice ate cozy and creamy, nicely boosted by onion-y savor, tangy citrus, and the earthy umami of roasted hen-of-the-woods. The 'shrooms also served as a welcomed textural component.
Breakfast Burrito [$22.00] | choice of chorizo or bacon, scrambled eggs, tallow fried potatoes, cheddar cheese sauce, choice of salsa and choice of tallow fries, tallow potatoes or coleslaw
I have a hard time turning down a breakfast burrito, and that was certainly the case here. Today's example really showed off the saltiness and savoriness and BBQ-esque smokiness of the bacon, kept in check by both the eggs and those hearty chunks of potato. I was also a fan of the salsa verde, with its bright, vegetal nature and prickly heat--the consummate finishing touch.
Tallow Potatoes
Accompanying the burrito above were some spot-on tallow-fried taters. Think perfectly crispy outsides and fluffy interiors, with a taste somewhat reminiscent of McDonald's hash browns (and I mean that in the best way possible). Also great with a dab of that green salsa.
Taco Combo: Pork Chile Verde + Baja Fish [$16.00] | Smoked pork shoulder braised in tomatillo sauce, queso fresco, pickled onion, cilantro + Beer battered locally caught fish, cabbage slaw, orange, garlic mayo, cilantro, lime
Next came a taco twosome joined by a nutty, savory, almost fruity salsa macha that boasted a pleasantly creeping heat. I started with the chile verde, which featured long-cooked shreds of flossy pork loaded with green chile spicing, perked up by pickled red onions and set in a thin, stretchy flour tortilla. Meanwhile, the taco de pescado met the mark with its flaky, juicy, well-fried fish fillet, while the bitter crunch of cabbage certainly made sense as well, though I wasn't quite convinced by those suprêmes of citrus.
The Danny Boy [$33.00] | 12oz smoked brisket pastrami, swiss cheese, dill pickles, spicy mustard, on blue corn sourdough
Naturally, given the owners' BBQ background, I had to give the brisket a try, and it did not disappoint. The pastrami's spicing was on point--assertive, but still letting the meat shine with its smoky, fatty, beefy goodness--and really sang when taken with the pickles. The mustard and cheese served their roles as well, though what really struck me was the blue corn sourdough (sourced from Karlo Evaristo's 6100 Bread next door), with its distinctive maize-y sweetness on proud display.
Tallow Fries | fried in beef tallow, house seasoning
I was quite a fan of the French fries as well. Tender on the inside, crisp on the outside, and well-spiced, they were delicious alone but perhaps even better with a dip into the provided ketchup or ranch.
Chopped Salad [$17.00] | little gems and radicchio, castelvetrano olives, oranges, blue corn sourdough croutons, shallots, parmesan, pepperoncini vinaigrette
Given all the hefty food I'd been having, it felt appropriate to lighten the mood with a salad, and this chopped version delivered with its multifaceted mix of sweet, tangy, fresh, bitter, crunchy, cheesy, and zesty, all accented by a peppery edge.
Patty Melt [$26.00] | 1/2 lb prime ground brisket patty, caramelized onions, American cheese, dill pickles, special sauce
Today's final main was a marriage of well-seasoned beef, melty cheese, and the sweetness of caramelized onion, sandwiched between slices of relatively fluffy griddled bread. However, my gripe here was that I really would've liked a rarer cook on the patty.
Coleslaw | cabbage, carrots, bell peppers, shallots, spicy mustard vinaigrette
My last side was a preparation of cole slaw that stood out from most due to both its unusually piquant mustard dressing and the marked sweetness contributed by the bell peppers.
Chocolate Bibingka [$12.00] | chocolate and coconut cake, ember roasted strawberries, chantilly cream
Dessert duties were handled by a satisfying slice of bibingka. Texturally, the cake leaned dense, moist, and somewhat chewy, while flavors were all about cacao and dark fruit, set against the light, cool, creamy character of vanilla-scented crème Chantilly.
It was certainly nice to be able to check in with Garlitos and see what he's been up to, and indeed, Le Hut looks to be a solid lunch option thanks to the Chef's vision of reimagined diner fare. That being said, I do miss the cooking of the Irenia days. Thus, my thought was that, since dinner isn't being served here, perhaps the restaurant could operate as it currently does during the day, but transform into a contemporary Filipino tasting menu spot at night. This is essentially the same thing that Tim Flores and Genie Kwon are doing out at Kasama in Chicago, and that place was just awarded two Michelin stars. I actually conveyed this idea to the staff, but who knows how feasible it would be...
730 Poinsettia St N, Santa Ana, CA 92701
714-450-5600
www.lehutdinette.com
Fri 06/05/2026, 01:00p-03:15p
In the late 2010s, one of my go-to eateries in Orange County was Irenia in Downtown Santa Ana, opened in 2016 by Chef Ryan Garlitos and his girlfriend (now wife--they married in October '22) Sarah Mosqueda. Being a fan of Garlitos' modern Filipino cooking, I was bummed when the spot shuttered in October 2019. Following the closure, the Chef utilized the Irenia space for a series of pop-ups and events that ran through the end of the year. Then, in 2021, he went back to work for Carlos Salgado at Taco Maria, serving as CdC at the much-lauded contemporary Mexican spot.
By the middle of 2023, Garlitos had made his way to Mario's Butcher Shop in Newport Beach, where he reportedly specialized in running the smash burger grill. In the latter half of that year, we saw a short-lived return of Irenia, with the pop-up making appearances at Work in Progress in Costa Mesa, Heritage Barbecue in San Juan Capistrano, and Vacation in DTSA. However, Irenia went silent right at the start of 2024, and not long after, Garlitos was announced as the new Chef de Cuisine at none other than Heritage Barbecue, where he'd popped up not long ago.
If you're not familiar with Heritage, it was opened by the husband-and-wife team of Daniel and Brenda Castillo back in August 2020, and is generally considered the best barbeque spot in OC. The Chef's partnership with the Castillos apparently went quite well, as they eventually tapped Garlitos to head up the kitchen at their new project, Le Hut Dinette, a sort of "West Texas diner" that ended up grand opening on February 22nd, 2025.
When I found out about the Chef's latest whereabouts, I of course wanted to see what he was up to, and since I was down in the area recently to pick up some auction winnings from Spectrum Wine, I had the perfect excuse to stop by for lunch.
A fun fact: this place was originally supposed to be a brisket taco joint-slash-wine bar by the name of Les Brisket Hut, and it's not clear to me why the team decided to pivot away from that.
Le Hut Dinette resides inside a remodeled Quonset hut that was previously home to a truck repair shop called Santa Ana Diesel, situated in the neighborhood of Lacy, on its border with French Park. As we can see, the space definitely boasts a retro-styled aesthetic befitting of the restaurant's concept.
Pictured above is the menu, which lists many of your usual diner tropes, but with some BBQ, Texan, Filipino, and/or Cal cuisine twists included for good measure. Do note that dinner service is not currently offered. Libation-wise, you'll find a small selection of beer and wine, while corkage is offered at $25 a bottle. Click for larger versions.
Smash Burger [$25.00] | two 3oz ground brisket patties, caramelized onions, american cheese, dill pickles, special sauce, on a Martin's potato bun
It made some sense to start with the smashed burger, given Garlitos' time manning the grill at Mario's, a spot known for the dish. The patties had the sear and savor I was looking for, and melded easily with both the yellow cheese and the sweet-umami sensations from those caramelized onions. I also appreciated the offsetting tartness offered up by those pickles, and a Martin's potato roll certainly functioned as an appropriate vessel for consumption.
Chili Con Carne | smoked brisket chili, Rancho Gordo beans, cheddar cheese, lime crema, scallions
All mains come with your choice of side dish, and my pick with the smashburger was a pretty great rendition of chili that showed off both beef and bean. The spicing on the stew was to my liking as well, as were the lighter notes contributed by the cream and especially the green onion.
Today's twentieth anniversary bottle was the 2006 Veuve Clicquot Champagne La Grande Dame Brut, the prestige cuvée from one of the most storied houses in Champagne, named after founder Barbe-Nicole Clicquot-Ponsardin. Composed of 53% Pinot noir and 47% Chardonnay, the wine was finished with a dosage of 8g/L and disgorged in June 2014.
- Initial Impressions: Rich nose of Tree Top apple juice, yeast, almonds, and vegetal funk. On the palate, I found a vivacious acidity and plenty more of those sweet, lush pome fruit flavors, countered by a palpable nuttiness.
- After 20 Minutes: The bouquet had changed dramatically by this point, and was much lighter, with nary any trace of that aforementioned funk or yeastiness, but instead showcased loads of lemon. In the mouth, I got more of that sweet-tart citrus, with the nuttiness taking on a more astringent disposition.
- After 80 Minutes: The concentration I'd sniffed earlier had returned, but this time in a spicier fashion, with less apple but more peach and mineral. Taste-wise, that sweet pome fruit was back, while the nuts never left, but what caught my attention now was this underpinning of caramel that I quite fancied.
Mushroom Arroz Caldo (Cup) [$12.00] | creamy rice porridge, roasted maitake mushroom, fried shallots, lemon, chives
A carryover from the now-departed dinner menu, the arroz caldo was a must-order item, and didn't let me down. The rice ate cozy and creamy, nicely boosted by onion-y savor, tangy citrus, and the earthy umami of roasted hen-of-the-woods. The 'shrooms also served as a welcomed textural component.
Breakfast Burrito [$22.00] | choice of chorizo or bacon, scrambled eggs, tallow fried potatoes, cheddar cheese sauce, choice of salsa and choice of tallow fries, tallow potatoes or coleslaw
I have a hard time turning down a breakfast burrito, and that was certainly the case here. Today's example really showed off the saltiness and savoriness and BBQ-esque smokiness of the bacon, kept in check by both the eggs and those hearty chunks of potato. I was also a fan of the salsa verde, with its bright, vegetal nature and prickly heat--the consummate finishing touch.
Tallow Potatoes
Accompanying the burrito above were some spot-on tallow-fried taters. Think perfectly crispy outsides and fluffy interiors, with a taste somewhat reminiscent of McDonald's hash browns (and I mean that in the best way possible). Also great with a dab of that green salsa.
Taco Combo: Pork Chile Verde + Baja Fish [$16.00] | Smoked pork shoulder braised in tomatillo sauce, queso fresco, pickled onion, cilantro + Beer battered locally caught fish, cabbage slaw, orange, garlic mayo, cilantro, lime
Next came a taco twosome joined by a nutty, savory, almost fruity salsa macha that boasted a pleasantly creeping heat. I started with the chile verde, which featured long-cooked shreds of flossy pork loaded with green chile spicing, perked up by pickled red onions and set in a thin, stretchy flour tortilla. Meanwhile, the taco de pescado met the mark with its flaky, juicy, well-fried fish fillet, while the bitter crunch of cabbage certainly made sense as well, though I wasn't quite convinced by those suprêmes of citrus.
The Danny Boy [$33.00] | 12oz smoked brisket pastrami, swiss cheese, dill pickles, spicy mustard, on blue corn sourdough
Naturally, given the owners' BBQ background, I had to give the brisket a try, and it did not disappoint. The pastrami's spicing was on point--assertive, but still letting the meat shine with its smoky, fatty, beefy goodness--and really sang when taken with the pickles. The mustard and cheese served their roles as well, though what really struck me was the blue corn sourdough (sourced from Karlo Evaristo's 6100 Bread next door), with its distinctive maize-y sweetness on proud display.
Tallow Fries | fried in beef tallow, house seasoning
I was quite a fan of the French fries as well. Tender on the inside, crisp on the outside, and well-spiced, they were delicious alone but perhaps even better with a dip into the provided ketchup or ranch.
Chopped Salad [$17.00] | little gems and radicchio, castelvetrano olives, oranges, blue corn sourdough croutons, shallots, parmesan, pepperoncini vinaigrette
Given all the hefty food I'd been having, it felt appropriate to lighten the mood with a salad, and this chopped version delivered with its multifaceted mix of sweet, tangy, fresh, bitter, crunchy, cheesy, and zesty, all accented by a peppery edge.
Patty Melt [$26.00] | 1/2 lb prime ground brisket patty, caramelized onions, American cheese, dill pickles, special sauce
Today's final main was a marriage of well-seasoned beef, melty cheese, and the sweetness of caramelized onion, sandwiched between slices of relatively fluffy griddled bread. However, my gripe here was that I really would've liked a rarer cook on the patty.
Coleslaw | cabbage, carrots, bell peppers, shallots, spicy mustard vinaigrette
My last side was a preparation of cole slaw that stood out from most due to both its unusually piquant mustard dressing and the marked sweetness contributed by the bell peppers.
Chocolate Bibingka [$12.00] | chocolate and coconut cake, ember roasted strawberries, chantilly cream
Dessert duties were handled by a satisfying slice of bibingka. Texturally, the cake leaned dense, moist, and somewhat chewy, while flavors were all about cacao and dark fruit, set against the light, cool, creamy character of vanilla-scented crème Chantilly.
It was certainly nice to be able to check in with Garlitos and see what he's been up to, and indeed, Le Hut looks to be a solid lunch option thanks to the Chef's vision of reimagined diner fare. That being said, I do miss the cooking of the Irenia days. Thus, my thought was that, since dinner isn't being served here, perhaps the restaurant could operate as it currently does during the day, but transform into a contemporary Filipino tasting menu spot at night. This is essentially the same thing that Tim Flores and Genie Kwon are doing out at Kasama in Chicago, and that place was just awarded two Michelin stars. I actually conveyed this idea to the staff, but who knows how feasible it would be...
posted by kevinEats at
1:00 PM
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