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Way to Dad's heart is through his stomach

Need some ideas on where to go for Father's Day? We've compiled some options for you.

June 14, 2012|By Jamie Rowe

So you pulled out all the stops for Mom last month and took her to the best brunch in town, but now you're struggling to match those efforts for Dad.

We've compiled a few ideas to get you started, but really, you can't go wrong with a heart-felt, handmade macaroni frame.

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Waffles and fajitas

Avila's El Ranchito, 2101 Placentia Ave., Costa Mesa, offers an eclectic brunch from 9 a.m. to 2 p.m. for $16.99 per person. The buffet includes fajitas, carnitas, pork ribs, waffles, menudo and tamales. The festivities will also feature two guitarists who will wander from table to table. Kid prices are based on their age up until 10 years old. For example, a 1-year-old only pays $1 and so on. Those 10 and older pay full price. Drinks, tax and gratuity are separate. To make a reservation, call (949) 642-1142.

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That's amore

If brunch isn't quite your thing, head to Pizzeria Ortica, 650 Anton Blvd., Suite J, Costa Mesa, for the Father's Day Feast. Served family-style, this meal is ideal for three or four people. First course is an antipasti platter. Second course is margherita pizzas, grass-fed bistecca and tagliolini carbonara. For dessert, it's gelato. The feast is $80. For more information or to make a reservation, call (714) 445-4900.

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Crown him with benedictions

Five Crowns, 3801 E. Coast Hwy., Corona del Mar, offers a Father's Day menu that includes a starter with each entrée, beginning with brunch at 10 a.m., and continuing throughout the day.

Those starters include Mary Alice's pride salad with toasted pistachios, sheep's milk cheese and bacon, and a summertime Caesar salad with roasted cherry tomatoes, zucchini and fennel pollen. Brunch main dishes include crispy pork belly hash with a poached egg, roasted tomatoes and zucchini with a "Hoppy" hollandaise sauce. Egg dishes, which will be served until 2 p.m., include dungeness crab benedict, a crispy crab cake with sautéed bloomsdale spinach and champagne hollandaise sauce, and the Five Crowns eggs benedict with housemade buttermilk biscuits, thinly sliced prime rib and horseradish hollandaise sauce.

Lunch and dinner items include chicken confit and asparagus salad with applewood bacon, little gem lettuce and buttermilk dressing, seared California king salmon with roasted summer squash and lemon verbena.

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