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Daniel Castillo Opens Retro Diner Le Hut Dinette in Santa Ana

Le Hut Dinette combines nostalgia with innovative dining in Santa Ana.

News Summary

Daniel Castillo, a nominee for the James Beard Best Chef in California award, has opened Le Hut Dinette, a retro diner in Santa Ana. The diner, housed in a Quonset hut, blends vintage charm with a unique dining experience that reflects Castillo’s culinary creativity and personal memories. The menu features innovative takes on classic recipes, and the diner aims to foster community engagement while emphasizing mental health awareness in the culinary world.

Santa Ana – Daniel Castillo, a nominee for the prestigious James Beard Best Chef in California award, has officially opened his retro-inspired diner, Le Hut Dinette, in Santa Ana. The diner pays homage to classic diner culture while providing a unique dining experience that reflects Castillo’s vision and memories from his childhood in Whittier.

Le Hut Dinette is situated in a Quonset hut, a distinctive World War II-era structure made of corrugated steel, which enhances the diner’s nostalgic charm. The space combines both vintage and modern design elements, such as a retro hi-fi sound system and vintage dinnerware, contributing to a warm and inviting atmosphere. This ambiance has been thoughtfully crafted by Castillo’s wife, Brenda, aiming to provide a personal and straightforward dining experience that avoids unnecessary complexity.

Since its inception, Le Hut Dinette has attracted a dedicated customer base who previously supported the Castillos during their pop-up events where they sold smoked briskets in their backyard. The loyal following is a testament to the diner’s community-oriented approach and commitment to quality. Castillo’s culinary philosophy emphasizes creativity within traditional diner confines, asserting that there are “no rules” to limit how diner fare can be interpreted.

The menu at Le Hut features a variety of signature dishes that highlight Castillo’s innovative take on classic recipes. Notable offerings include chili fries topped with brisket chili, a patty melt made with ground brisket, caramelized onions, and special sauce served on milk bread, as well as an upgraded Caesar salad and smoked brisket. Other notable items encompass the pork and peas dish, with prices reflecting the meticulous crafting and quality ingredients used in their preparation. The patty melt is priced at $22, while the pork and peas come in at $38.

In addition to the everyday menu, Le Hut Dinette also serves a rotating selection of dishes, along with a curated list of natural wines and beverages. On weekend evenings, the diner offers an elevated menu that includes gourmet options such as steak Diane and smoked beef ribs. As part of their future plans, the Castillos intend to introduce a weekend brunch menu featuring items such as pancakes and brisket with eggs.

Looking ahead, the Castillos plan to expand their offerings by introducing a deli and bodega that will sell sandwiches and smoked meats by the pound. Furthermore, Castillo is in the process of launching a new casual dining establishment, SeaSalt Smokehouse, located at Bolsa Chica State Beach, which will focus on menu items like tri-tip sandwiches and nachos.

Castillo’s journey encompasses not only culinary creation but also a commitment to mental health. He has actively sought to prioritize his own well-being while providing support to fellow chefs grappling with similar challenges, highlighting the importance of mental health awareness in the high-pressure environment of the culinary world.

Le Hut Dinette stands as a vibrant addition to Santa Ana’s dining landscape, reflecting both a nostalgic tribute to classic diner culture and an innovative approach to food that is resonating with locals. Castillo’s vision continues to evolve as he aims to meld tradition with creativity, ensuring that every visit to the diner brings something unique to the table.