Ritter's Steam Kettle Cooking — Restaurant in Santa Ana

If it's good enough for cleaning it's good enough for cooking. I'm talking about Steam people. Quite possibly the only steam food place other than say a dumpling house. It's certainly classified as southern, creole and seafood, but perhaps they should use my preferred term "Gulf Cooking".

The location and décor may not prove you the authenticity and deliciousness, but make no mistake. They churn out some "good as it gets West of the Mississippi" food you'll have. Décor is kind of basic, a little too corporate franchise and not enough Mom & Pop style. Imagine Boiling Crab, but less "shrimp boat pirate". Service is good and they know whose eaten here before and are super welcoming to the uninitiated to make them feel comfortable with the style cooking.

Starts. No lemon for the calamari, that's kind of a new thing and not entirely common for cooked calamari anyhow. Crispy crunch and not chewy. The fries are a bit basic. Fried pickles are excellent if you like them, snap to them and the cream sauce has some kick to it despite it looking a bit lie Ranch. Red beans and rice with the Andouille is the staple to many Creole dishes and is excellent. I get this every time. Spicy Softshell crab needs a delivery, like a slider or bacon blt/po boy to take it from a somewhat basic app to a more complete entrée. The oysters are gulf and not the PNW or Atlantic many expect. If your not used to clams they are smaller and heartier than mussles and to me they take better to a basic flavor like the standard vs. red steamer (tomato based soup stock). The bacon wrapped shrimp are not your basic seafood wrapped in bacon app, they marinade the shrimp in molasses, add mozzarella and deep fry it. The molasses mustard has this BBQ sauce sweetness with some tang from the mustard. Another good one for the uninitiated.

As good as their seafood is I stay away from the clam chowders (both NE and Manhattan). Nothing wrong with them, both are good, but the nuances needed to make them sing just aren't quite there, but their tomato sauces are good so it's one of the better Manhattan chowders around. Go with the Ritters chowder because it has shrimp and crab and more fills out the simple clam chowder ingredients. I've never had a salad, probably because I've never been to the south and seen anyone eat a salad when I've stayed at their house. That's more for marketability. Po Boys with anything fried are amazing, but I've suggested on a # of occasions if they made a softshell crab, shrimp and bacon po boy, it would kill. The catfish and chicken don't quite do the sandwich type justice so if you're more adventurous try the fried oysters. The bread is soft and if you overload with sauce and ingredients does fall apart. I suggest getting a po boy with another dish to use the sauce as a dip. Mustard isn't enough and leaves the po boy lacking any kick. Linguine and clams in white sauce isn't quite East Coast Italian, but it's better than what we get out here usually and something I get quite often. The diablo shrimp doesn't have kick so don't think it's spicy. You should add okra to everything. It's such a staple, but I know many can't handle the texture.

Cioppino is kind of bland, compared to a real Italian version or even the siete mares Mexican version. Filling, but not heavy. The Gumbo is HEAVY and will sink your battleship so don't try and eat this on your own. It really should be shared, it's also not cheap or small at all. Etouffee is like a lighter version, but the only item with crawfish. They really need to have that a la cart. T Pan Roast is also a large shared item somewhat like paella.

6+ add gratuity and prepare to get messy and you'll probably smell like seafood even with a good handwash, a good shower should do it. I'd say it's a value on what you get if you choose right, but stay away from the lobster as it gets pricey and not something they really even...

To understand creole cooking you need to fully utilize what Cajuns had given us. Being born in orange county it would be difficult to describe what embodies Louisiana's heart and soul. If you wish you experience Louisiana for what it's worth, drink a mint julip, listen to zydeco and eat at Ritter's.

The location is within south coast metro's revamped buildings dubbed "The Gateway". This revamped area welcomes Cheff Ritter with open arms into the home of south coast's foodie central. From the outside of the restaurant you will immediately notice this location's huge open windows looking into what just looks like "the right place to be". The venue itself is slightly small so there may be a wait for you to have an open table, however don't let that sway you to the second rate restaurant across the street; this place is well worth the time if you want to have a bit of Cajun. Upon walking the sound of spoons scraping for the last morsel of gumbo drown out the blues music in the background. The smell of bubbling goodness permeates the air. Yea... the right place.

Sat down at the "Kettle Bar" and was immediately greeted by a gentleman dubbed RJ. He asked if this was the first time we've been to Ritter's and he had taken the time to give us his idea of the favorites. He truly looked like he enjoyed preparing our meal. I would recommend the kettle bar as 'the seat' in the house. The people preparing food truly look like they enjoy what they are doing and have no problem answering questions about what they are doing. At the kettle bar, be prepared for having an eye of jealousy at the food you wish you had ordered and take note of what you would to order the next time you come here.

My wife had the po' boy fried chicken sandwich, I ordered both the Ritter's oysters and the house pan roast.

The Oysters were made well. Albeit different from your norm. The oysters are made with a spicy tomato peanut butter... bacon sauce (thats a mouthful). I never thought that these flavors would go very well together however it is strangely delicious. I would recommend this route if you decide that you would want to try a cooked oyster rather than raw.

The house pan roast started simmering after RJ caught the fact that I had about 3 oysters left on my plate. I've been quickly taken through what he places into the kettle while I salivate over the oyster shells on my plate. I originally ordered a spicy level of 5 on my kettle. RJ recommended 7 because it really is NOT that spicy. The complete pan roast had an awesome consistency which reminded me of a great seafood bisque. The okra was slightly drowned out which personally I hoped for larger pieces. The clams finished off the texture with tender bite and not rubbery, I was impressed. My wife looked over with a smirk grabbed a piece of bread and was slightly upset that she didn't go for this creme de la creme of creole cooking. It was only a matter of time where I was drowning out the blues music with my spoon scraping the bottom of my bowl.

Would I come here again? Hell yes. Without a question. At any point your in the middle of south coast plaza and want to ditch the houtie toutie; and want to come back to earth? Experience what the bayou would offer and come see...

After a long day doing a scavenger hunt sponsored by the 2021 OC FAIRE, we ventured throughout OC. My friend and I mapped out an entire day. We picked Stacks Pancake House for breakfast in Irvine and hunt. Then off to Costa Mesa and hunt. (sad to find Taco Asylum closed permanently), to Santa Ana and hunt, back to Costa Mesa where we met the fiesta de resistance, Ritter's for dinner!!!!!

We really felt safe, welcomed, with an amazing attentive staff throughout our time.

We understand there's a covid limit on seating, (respectfully), which brings me to the safe part. As we were greeted by the most cordial staff member, the waitlist began. The waitlist didn't take but 5-10 minutes. We were seated at our table and felt welcomed and comfortable.

I asked our sweet, attentive server to order my food. Yes, what better way to experience someone's favorite foods, than to allow them to order for you!

We did insist on the fried pickles to start, which came out within minutes, with a delicious sauce. The batter was great. Batter makes or breaks a good deep fried pickle. Only thing that could have passed them we're green fried tomatoes, which they don't have. Just dreaming.

The server ordered for me the Rutgers Famous Pan Roast Crab and Shrimp, which is a Tomato Cream-based Creole.

He did not disappoint!'( ha-ha)

It was flavorful, on point, and absolutely delicious. The aromatic smell engulfs the senses as it approaches the nose, open wide as it enters the mouth and hits the tastebuds. WOW! AMAZING PERFECTION.

The staff was doing a super job, refilling drinks, perparing the meals at a great flow, tending to the To Go orders, people's needs in the sit down section, and the waitlist grew.

Let's not forget to thank the COOKS, who mastered this euphoric experience too.

RITTERS DOES NOT DISAPPOINT! Kudos to the staff who makes this so!

Thank you for the perfect meal, to end the...