Best Places to Drink & Dine in Dana Point

After having lived in Capistrano Beach for a year, I can safely say that Matt and I have nailed down our favorite spots in Dana Point. We split our time evenly between these three restaurant/bars so I’m not sure I can rank them since each has it’s own vibe. Next time you’re in the neighborhood, make sure to check them out!

Jimmy’s Famous Tavern

Between the whiskey shrimp, parmesan fries, and any of their 5 juicy burgers, Jimmy’s has super tasty food. Top that off with their kick-ass ambience and we have ourselves a winner! The wait can be long so reserve ahead or plan to grab a couple drinks at the bar.

Waterman’s Harbor


Hang out at one of their fire pit tables and catch the sunset over Dana Point Harbor while you slurp down oysters. Waterman’s has some great happy hour options and is our go-to spot pre-dinner or post-work.

StillWater Spirit & Sounds


Want to get your groove on late at night? Go to Stillwater (they have live bands). Want to enjoy a drink outside, even when when it’s chilly? Go to Stillwater (they have fire pit tables). Want to have an awesome Halloween dance party with no cover? Stillwater again.

The perfect spot for practically any 21+ occasion, Stillwater is right in the middle of DTDP (Downtown Dana Point), making it super convenient as well.

Honorable Mention: Blue Dolphin

I haven’t dined here…only drank, but this is a great spot for late night pool!

Do you have other Dana Point favs? Comment below!






Avocado Toast with Strawberries & Chocolate


Life gets hard when you’re trying to eat healthy, but your sweet tooth comes a knocking, amiright? Here’s a recipe that allows for both. It sounds weird, but just try it and you’ll see what I mean.


  • Whole grain bread
  • Avocado
  • Strawberries
  • Dark chocolate syrup
  • Kosher salt


  1. Toast your toast
  2. Spread with fresh avocado
  3. Slice up a few strawberries and put on top
  4. Drizzle some dark chocolate syrup on top
  5. Sprinkle with a dash of kosher salt




Prosciutto & Arugula Homemade Pizza


I’m not much of a baker, so I stick to other peoples’ instructions when it comes to anything made with flour. In the case of my go-to homemade pizza dough, Jane Thornby makes it super easy on me with her recipe from “What to Cook and How to Cook It”. It’s so simple, but it makes some bomb non-greasy dough for thin crust-loving folks like myself.


Measuring cup from Anthropologie courtesy of my dearest friend Deanna. Read about her Vietnam adventures here.

As far as our toppings, we like to go outside of the basic pepperoni, combo and margarita toppings when we’re not ordering takeout.

Enter prosciutto and arugula.

Matt has an odd obsession with arugula and I like to think of prosciutto as arugula’s long lost brother. The flavor combo they make when mixed together is anything but heaven in your mouth. Then you add cheese and we’re talking pure foodgasm.

I like to put some arugula on before baking and save the prosciutto and the bulk of the arugula for post-baking toppings so they maintain their fresh flavor.


Cherry tomatoes
Ricotta, goat or feta cheese
Homemade red sauce (also from the cookbook)



Cheers Claudette 2

Quick Asian Noodle Salad



  1. Asian noodles
  2. Purple cabbage
  3. Green onion
  4. Baby corn
  5. Shredded carrots
  6. Sesame seeds
  7. Soy sauce
  8. Peanut sauce
  9. Siracha


  1. Chop up cabbage, green onion & baby corn.
  2. Cook Asian noodles and drain. Pit in a large mixing bowl.
  3. Throw in chopped veggies, a couple handfuls or shredded carrots and sesame seeds.
  4. Stir in a few spoonfuls of peanut sauce and a long drizzle of soy sauce.
  5. Serve and drizzle Siracha on top.




Matt’s Famous Spicy Grilled Corn on the Cob

Matt and I love grilling. Well actually, he loves to grill and I love when he grills. My favorite thing he makes? Corn on the cob.


Sounds simple but boy, the way he makes it is truly addictive. It’s all about the spices and some TLC.


  • Corn – 1 per person
  • Cayenne Pepper
  • Garlic Power
  • South African Smoke Seasoning (Trader Joes – This is a seasonal item but it’s supposed to be in stores in August)
  • Olive Oil
  • Tin Foil

Now for the recipe…


After husking the corn, place each one on it’s own sheet of tin foil. Drizzle with olive oil.


Add each of the spices and don’t be afraid to load it on depending on your preferences.


Rub it all in and wrap the corn up in tin foil, twisting the ends.


Place on the grill for ___ minutes.


Have a beer and wait it out. That’s what grilling’s all about, right?


Check the corn to make sure the kernels are nice a plump.