Dvine Mediterranean

Alternately known as D’Vine or Dvine, this Orange County-based chain began in 2015 with one location in Fullerton – a full-service restaurant that pivoted from Mediterranean food during the day to an “ultra lounge” at night before closing in 2023. Today, the remaining seven locations are split roughly evenly across Orange and Los Angeles Counties, where they’re branded either as “Dvine Mediterranean Experience” or “Dvine Mediterranean Express.” The Express location we visited in Orange was operating with a single person manning both the front counter and the kitchen, surprising us with a combination of generally good food and aggressive prices despite understandably slow prep times.

Dvine’s menu exists at the culinary intersection of Mediterranean and Middle Eastern cuisines, covering common items including tabouleh, grape leaves, hummus, falafel, lamb chops, rice pudding, and baklava, then veering more squarely into Arabic territory with kefta, kubeh, fatayer, shawarma, and kebabs. All cold appetizers are $7.50 to $8.50, with hot appetizers ranging from $5 (fries) to $15 (loaded fries with beef or chicken), pita pockets or wraps from $13 to $15, and “Arabic style shawerma” from $16 to $25 (single/double chicken or beef). Every “extra” add-on (including beef, chicken, lamb, or shrimp skewers) is under $10 except for a full piece of salmon at $13, which is to say that anyone can get a filling meal here for $25 or less per person – no simple feat at the time of writing in early 2026. If that means giving up traditional table service and anything nicer than plastic silverware, disposable plates, and basic soda fountain drinks, so be it.

Most of the items we ordered were either full or qualified winners, and some were actually impressive. A single grilled lamb chop ($6) was one of the largest and most tender we’ve seen at a restaurant like this in recent years, with perhaps six ounces of meat attached to its decidedly non-lollipop-sized bone. Another “extra,” a $9 shrimp skewer, was served nicely grilled and seasoned with a pile of plain lettuce; beyond tasting great, the skewer included seven shrimp – roughly twice as many per skewer as we’ve recently received elsewhere.