Chef Cody Storts gets around. In just the past several years, he has breezed through the kitchens at Taco Asylum, Bourbon Street, Wild Goose Tavern, Hopscotch, Nieuport 17, Grits, Tempo Urban Kitchen and, now, Salt & Ash in Placentia. Along the way he has left a trail of tasty memories, namely the Rocky Mountain oysters and fried pigs ears at Hopscotch, the duck confit at Nieuport 17 and an epic pork shank at Grits, a dish that ranked among the three best things I ate in Orange County in 2015.
