Perched along Orange County’s southern coast, Dana Point may only cover 6.5 square miles, but what it lacks in size it makes up for in character. With its iconic harbor tucked into the cliffs, the city opens to the Pacific in one direction while rolling neighborhoods climb inland in the other. Home to just over 32,000 residents, Dana Point leans older and more established than many of its coastal neighbors, with a median age of 48 and a population that blends affluence with a love of the ocean. The vibe is equal parts laid-back and polished — boutique shops, galleries, and waterfront dining give it a refined edge, while surfers, sailors, and whale-watchers keep its adventurous spirit alive.
Coined the “Dolphin and Whale Watching Capital of the World™,” the town is dotted with million-dollar homes overlooking Doheny State Beach — California’s very first state beach — and adorned by trails that wend through the headlands with sweeping views of Catalina Island.
Once famed for the thundering surf break known as “Killer Dana,” Dana Point has grown into a hub where coastal living meets sophistication, offering visitors and locals alike a chance to relax, explore and, in this case, eat their way through a community that thrives on both flavor and lifestyle.
Stop #1: The first stop on our lunch crawl takes us to the heart of the Lantern District, where Craft House has carved out a reputation as both a local hangout and a destination for anyone who takes food seriously. Tucked along Pacific Coast Highway, this lively spot is helmed by Chef and Proprietor Blake Mellgren, alongside Chef de Cuisine Keene Vasquez and Bar Manager Nate Murguia. The concept here is as dynamic as the city itself: an ever-changing menu that shifts with the seasons, the local catch, and even the farmers’ market haul.
Chef Blake prides himself on sourcing his fish directly from Dana Point’s own backyard — the Pacific Ocean — through Harbor Fish Company, a local operation that delivers line-caught seafood straight from the fishermen. It doesn’t get fresher than that. To round out the menus, Blake spends Saturday mornings at the farmers’ market, filling baskets with fruit from Sunny Cal Farms. The lineup changes with the season; right now, the stone fruits — plums, nectarines, peaches — are the stars of the show, replacing the tired honeydew and grapes you might find elsewhere. Even the smallest details here reflect thoughtfulness, from a seed-oil-free kitchen to scratch-made condiments like house mayonnaise.
But Craft House isn’t just about food — it’s about community. Step inside and you’ll feel the “Cheers” effect; the bar staff likely knows your name, and if not, they soon will. Drinks get the same seasonal attention as the menu, with syrups, shrubs, jams, and infusions made in-house. While you’ll find a solid margarita, a curated craft beer list, and plenty of quality wine for those who dub themselves a “snob,” what truly sets Craft House apart is its whiskey program. With roughly 160 bottles ranging from $11 pours to rare finds worth $4,000, it’s a collection that spans Kentucky to Japan and would make any aficionado swoon.
At the center of it all is Chef Blake himself, whose journey to Craft House began right here in South Orange County. As a middle schooler, while friends recapped weekend adventures, he proudly described meals he’d cooked for his family. He started in the industry at just 16, bussing tables at Mangia Bene in Laguna Niguel, later working at Savannah Steak and Chop House, and ultimately landing in the kitchen at Chez Mélange in Redondo Beach in 2010. Under the mentorship of Chef Robert Bell, he realized that cooking wasn’t just a job but his calling. Even after earning a marketing degree from Loyola Marymount, Blake knew his future was in the kitchen. That passion has shaped Craft House into what it is today: a place where quality, creativity, and community meet. For more information, visit eatatcrafthouse.com.
Stop #2: As you make your way down Pacific Coast Highway toward Dana Point Harbor — the true centerpiece of this issue of The Log — there’s no better detour than a sweet stop at Dirty Dough. Born from a dorm room kitchen in Tempe, Arizona, this now-franchise brand has taken the country by storm with its unapologetically gooey, layered creations. True to its motto, “It’s what’s on the inside that counts,” Dirty Dough has built its reputation not on picture-perfect cookies, but on indulgent, flavor-packed desserts designed to be a little messy and a lot of fun.
These cookies are engineered from the inside out, with fillings, mix-ins, and layers that surprise with every bite. Their ever-changing lineup includes playful options like the Paparazzi, a funfetti cookie stuffed with marshmallow and rolled in rainbow sprinkles, and the Horchata, a sugar cookie twist on the classic drink, finished with cinnamon sugar and horchata frosting. For something comforting, the Apple Crisp brings cheesecake filling, cream cheese frosting, and spiced apples into a cinnamon-oatmeal base that tastes like it came straight from grandma’s kitchen. Or, for those who want the ultimate indulgence, the Fried Ice Cream cookie layers brown sugar dough, cream cheese frosting, frosted flakes, coconut, pecans, and caramel drizzle into a decadent homage to the beloved dessert.
If cookies alone aren’t enough, Dirty Dough also offers “Dirty Drinks” — sodas with playful add-ins — that round out the experience. It’s a stop that reflects Dana Point’s vibe perfectly: unpretentious, fun, and all about substance. Before hitting the harbor, a quick cookie-and-soda break here adds a little sweetness to the crawl, leaving you perfectly primed for the waterfront dining that awaits. For more details, visit dirtydoughcookies.com.
Stop #3: Now that the lunch crawl has made its way into the harbor, it’s time to stop at a true classic and our final stop — a place that feels less like a restaurant and more like part of the family. For decades, Jon’s Fish Market has been woven into the fabric of Dana Point Harbor, not only as a spot to grab a casual bite but as a rite of passage where many local kids land their very first job. Established in 1980 by Jon “Frenchie” Mansur and his wife Sharon, the market began as a modest seafood counter before expanding into the space next door, once home to Gaylord’s Closet, a Hawaiian men’s shop. With that expansion came a kitchen and dining room, the discovery of Jon’s now-famous fish and chips, and a Baja-style fish taco that has been a staple ever since.
Jon’s Fish Market quickly became a harbor institution, where the charm lies in its simplicity. The market side still operates much as it did at the beginning, offering a rotating selection of freshly caught local seafood, including halibut, yellowtail, ahi, shrimp, and crab — all sourced straight from Southern California waters. The restaurant side complements it with hearty, no-frills favorites: crisp and golden fish and chips, steaming bowls of clam chowder, grilled platters, and tacos wrapped in warm tortillas. For boaters coming in from the water, families exploring the harbor, or locals stopping by to pick up dinner, Jon’s has been a constant for more than four decades.
What sets Jon’s apart is that it has always stayed true to its roots. It’s not about polish or pretense — it’s about freshness, tradition, and community. The Mansurs built more than a fish market; they built a gathering place, one that captures the spirit of the harbor itself. To this day, you can still taste the same coastal character in every order, making Jon’s not just another stop on the lunch crawl but a piece of Dana Point’s culinary heritage. To learn more about Jon’s Fish Market or to order online, visit their Instagram page at instagram.com/jonsfishmkt/?hl=en.
The Dana Point lunch crawl wrapped up with more than just good food; it was a stroll through the city’s most lively spots. From the seasonal creativity at Craft House to the playful indulgence of Dirty Dough and the timeless comfort of Jon’s Fish Market, each stop added its own flavor while the walk itself offered a tour of Dana Point’s vibrant streets and harborfront charm.
