Reservations vanish fast in Southern California. Blink and the table’s gone.
Lines wrap around buildings before doors even open. Pastry cases sit full for about an hour – then nothing but crumbs and regret. By noon, the donuts are sold out. By dinner, the seafood counter is cleared to ice.
Hunger moves differently here. People plan days around a single dish. They set alarms for reservation drops. They wait in heat, traffic, and parking chaos because certain meals feel non-negotiable once you’ve tasted them…