Chef Ritter (The Original Pan Roast Chef) is hosting the Grand Opening of his new Ritter’s Steam Kettle Cooking restaurant in Santa Ana this Wednesday, June 19, 2013, for a dinner shift starting at 5pm. The first 10 customers will receive a FREE Authentic Ritter’s T-shirt. All customers that day will be entered into a raffle for a year of free appetizer (some rules apply) even to-go customers!
Address: 1421 West Macarthur Boulevard, Unit G, in the Gateway Plaza, in Santa Ana. Hours are 11 am – 12am Monday – Saturday and 10am – 11pm Sunday. Don’t want to wait?? Call to place an order to-go or pre order ahead of time! 714-850-1380. See their Yelp page here. Click here to see their dinner menu.
Dinner items include:
- Shrimp Scampi – $16.95
- Blackened Catfish – $10.95
- Fried Alligator – $15.95
- Etouffe – $17.95
- Jambalaya – $18.95
- Broiled Veggie Platter – $8.95
Lunch items include:
- Poor Boy – $6.95
- Cilantro Chicken and Sausage – $8.95
- Gumbo – $10.95
- Salmon Salad – $10.95
- Red Linguini and Clams – $8.95
Here are details about Chef Ritter from his website:
Chef Ritter has been in the restaurant business for 30 plus years. His involvement with Steam Kettle Cooking started in 1995 at the Oyster Bar in The Palace Station Casino, Las Vegas. He spent 12 years there helping develop the menu, honing his craft, and preparing for the day when he would open up his own restaurants. Chef Ritter left the Oyster Bar in 2007 and went on to do some restaurant consulting; finally ending up in Southern California. He had stayed in contact with a customer from his days at Oyster Bar who was interested in opening restaurants in The Orange County Area, a Ms. Monique Nguyen, she was already a very successful business woman in the retail industry. They decided it was time to bring Steam Kettle Cooking to Orange County.
Steam Kettle Cooking is a unique way of preparing foods. We cook your entrée right in front of you in jacketed steam kettles, these kettles cook the food evenly and fast without over cooking, due to the temperature and surface area of the individual kettles. Each dish can be customized to the liking of each guest. We give you a spicy level of one to ten and even hotter if one so desires. Our food is mostly Cajun Creole Style with some regional flare. Our most popular dish is the Pan Roast a tomato cream based dish with special spices, trinity (green peppers, onions, and celery) and served with several choices of seafood, chicken, and even andouille sausage; topped off with jasmine rice. The setting creates an interactive dining experience with the chefs and the other patrons… We are truly the “Cheers” of Cooking. We so look forward to having you join us in the near future.
That looks like some good sh*t!
Maybe our councilmembers could leave the bubble that is the artists village and try it.
Leave the bubble of the Artists Village to enter the bubble that is South Coast Metro? Okay.
Health code violations galore will happen fo sho!
Violations often stem from the temperature of the food. This food appears to be cooked tableside at a very high temperature so that should not be a problem.
Does not matter, we can still look at refrigeration, dish washing, drains, restrooms, etc.
“We?” You work for OC Health now? I thought you just shilled for the downtown restaurants association?
Some customer also require the kettle with a hinged lid or cover. Never fill the kettle completely full. When the lid is closed while cooking, make sure you are extremely careful in opening the lid because hot steam trapped in the kettle could burst out and cause a serious injury. User shoudl be handled with great care.