Walk into the Dana Marina Plaza on a Tuesday at noon and you’ll hear it before you see it. The clatter of ceramic plates. The low hum of locals catching up over iced teas. It’s a specific kind of energy. You’re at What a Dish Cafe and Catering, a spot that has somehow managed to survive the brutal turnover rate of the Southern California restaurant scene since the mid-2000s.
Most places in Orange County try too hard. They’ve got the neon signs or the "Instagrammable" walls that feel dated after six months. This place? It’s different. It feels like a coastal cottage that happened to sprout a professional kitchen.
The Reality of What a Dish Cafe and Catering
People usually find this place in one of two ways. Either they’re wandering around the harbor area looking for something that isn't a tourist trap, or they’re at a wedding in Laguna Beach eating a piece of salmon that actually tastes good, and they ask the server, "Who made this?"
The answer is almost always the same.
What makes the cafe work is a weirdly specific balance. It’s upscale but totally casual. You can show up in sandy flip-flops after a morning at Salt Creek Beach, or you can host a formal bridal shower there. Honestly, most "fusion" or "modern American" spots fail because they try to be everything to everyone. What a Dish pulls it off by focusing on the raw quality of the produce.
I’ve talked to enough foodies in the Dana Point area to know that the "What a Dish" reputation isn't just marketing fluff. It’s built on consistency.
Why the Menu Works (And What to Avoid If You’re Boring)
Let’s talk about the food. It’s "New American," which is a fancy way of saying they take classic dishes and mess with them just enough to make them interesting.
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The Cobb salad is a staple. Everyone does a Cobb, right? But here, the proportions are actually correct. You aren't digging through a mountain of cheap iceberg lettuce to find one lonely piece of avocado. It’s dense. It’s fresh.
Then there’s the Danish Open Faced Sandwiches. This is a nod to the heritage of the ownership and it’s something you won't find at the standard Panera-style cafes lining PCH. They use dense rye bread, smoked salmon, and fresh dill. It’s light. It’s sharp. It’s exactly what you want when the humidity hits 80 percent in July.
- The Go-To Order: The "What a Dish" Chicken Salad. It’s got grapes, celery, and toasted pecans.
- The Sleeper Hit: The seasonal quiche. Don't ask what's in it, just order it. The crust is usually better than anything you’ll find in a dedicated bakery nearby.
- For the Sweet Tooth: Their lemon bars. They are aggressively tart. No wimpy sugar-only bars here.
The Catering Side: More Than Just Finger Foods
Most people don't realize that What a Dish Cafe and Catering actually runs a massive backend operation. Catering is a nightmare business. You’re dealing with cold transport, picky brides, and venues that have zero kitchen equipment.
I’ve seen their trucks all over San Clemente and San Juan Capistrano. They handle everything from massive corporate retreats at the nearby resorts to tiny, intimate backyard dinners.
The reason they rank so high in local recommendations isn't just the food—it’s the logistics. If you’ve ever planned an event, you know that a caterer who shows up late is a disaster. What a Dish has built a reputation for being the "safe" bet that also happens to serve "cool" food. They don't just do the standard chafing dish pasta. We’re talking about plated short ribs, herb-crusted sea bass, and customized vegan menus that don't just feel like an afterthought.
What Most People Get Wrong About the Location
If you’re looking for a view of the water while you eat, you might be disappointed at first. The cafe is tucked into a shopping center. It doesn’t overlook the slips at Dana Point Harbor.
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But here’s the secret.
Because it’s not sitting right on the water, you aren't paying the "view tax." You know the one. That extra $8 added to every entree just because you can see a boat. Instead, that value goes into the ingredients. The patio is lush, covered in greenery, and feels incredibly private despite being near a busy road. It’s a local escape.
The Impact of Sustainability
We have to talk about the "organic" label. In 2026, everyone claims to be organic. It’s basically a meaningless buzzword at this point.
However, What a Dish was pushing the farm-to-table narrative long before it was a requirement for a Yelp 4-star rating. They work with local vendors. They source seasonally. This isn't just about being "green"—it’s about flavor. A tomato grown in California soil in August tastes fundamentally different than something shipped in a pressurized container from three states away. You can taste that difference in their Caprese.
Managing Expectations: The Crowds
Is it perfect? No. Nothing is.
If you go on a Saturday morning during peak brunch hours, be prepared to wait. The space isn't huge. The staff is fast, but they aren't miracle workers. If you’re the type of person who gets annoyed by a 20-minute wait for a table, maybe call ahead for a "To Go" order and take it down to the actual harbor.
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Also, the parking in that plaza can be a bit of a jigsaw puzzle. It’s the price you pay for being in a popular spot.
Why It Matters in the 2020s
Small businesses are dying. We see it every day. The mid-sized, high-quality cafe is a disappearing breed, replaced by fast-casual chains that prioritize "efficiency" over "soul."
What a Dish Cafe and Catering matters because it represents the middle ground. It proves that you can scale a business—moving from a small cafe to a major regional caterer—without losing the quality of the individual sandwich.
Actionable Insights for Your Visit
- Check the Specials Board: Seriously. This is where the kitchen gets to experiment with whatever came in fresh that morning from the markets.
- The Catering Minimums: If you’re looking to hire them, reach out at least three to six months in advance for weekend dates. They book up fast, especially during wedding season (May through September).
- Dietary Restrictions: They are surprisingly good with gluten-free and vegan options. Unlike some places that just "remove the cheese," they actually have thought-out substitutions.
- Mid-Week Advantage: If you want the best experience, go on a Wednesday at 2:00 PM. The lunch rush is gone, the sun is hitting the patio just right, and you can actually hear yourself think.
The reality is that What a Dish isn't trying to reinvent the wheel. They're just making the wheel really, really well. Whether you're a local looking for a reliable lunch or someone planning a 200-person gala, the consistency remains the same. Stop by the Dana Marina Plaza, grab a seat on the patio, and see for yourself why this place hasn't changed its core philosophy in nearly two decades. It works because it's real.
Next Steps for Your Visit:
- Verify current hours: They occasionally close the cafe early for large-scale private catering events.
- Browse the catering gallery: If you're planning an event, look at their recent "Plated" versus "Buffet" options on their official site to gauge the aesthetic.
- Sample the bakery: Don't leave without a cookie. They are massive, buttery, and worth every single calorie.