Cheers to Newport Beach Restaurant Week – that time of year when Orange County foodies can celebrate the fabulous food, drink and local culinary talent that coastal gem Newport Beach has to offer. Starting this Monday, January 18th until January 31st, 2016, diners can enjoy special 3-course prix fixe menus showcasing the cuisine of the best restaurants in Newport Beach.
This year’s launch party at the iconic Balboa Bay Resort features some of the terrific dishes from a few of Newport’s finest participating restaurants.
Feast your eyes on this delicate fluke dish adorned with edible flowers from Sushi Roku in Fashion Island. If you haven’t dined at Sushi Roku – this is your chance to experience their Japanese cuisine at very affordable prices for lunch or dinner.
Guests at the launch party were treated to the stunning bay view at Balboa Resort while sipping on tray passed wine and a refreshing signature cocktail for the occasion: the Baysider. And, bonus! I’m sharing the recipe below to whet your whistle with a suitably SoCal libation and further pique your interest.
Another delicious taste and crowd favorite were the tender lamb flatbread tacos served up by the Coliseum Grill at The Resort at Pelican Hill. Californians love their tacos! Street tacos, fish tacos, tacos al pastor, or unique gourmet tacos like these Greek-style lamb wonders – we can’t get enough of them.
Best taste of the evening, for me, was Waterline’s Squid Tagliatelli which I have enjoyed in the past. I love that it is low carb and the squid is always tender, napped in a light creamy wine sauce with burst of flavor from bits of bacon, a little chive and parmesan, all topped with a perfect 62º (soft poached) quail egg. Get it during Newport Beach Restaurant Week because I notice that it is no longer on the regular dinner menu!
With a view of Newport bay and a flank of luxury yachts, you can’t beat the view at Waterline (located within Balboa Bay Resort). Executive Chef Rachel Haggstrom and team have really done tremendous job of bringing contemporary fine cuisine to the BBR’s fine dining restaurant.
- 1.5 ounce Tito's vodka
- .5 ounce St. Germaine Elderflower liqueur
- 1 ounce fresh grapefruit juice
- .5 ounce fresh lime juice
- .5 ounce simple syrup
- 3 basil leaves
- Add all ingredients to a shaker and muddle the basil leaves finely. Add ice to shaker and shake until well chilled. Strain into a double old fashioned glass and garnish with grapefruit peel and a basil leaf.
Guests were gushing over by the vibrantly purple huckleberry macarons filled with foie gras and the Yuzu curd and Almond Dacquoise (baked meringue) push-up cake dessert also presented by Waterline. They pretty much knocked it out of the park in the dessert department!
With over 60 restaurants participating this year (16 of which are new for 2016), start making your list! Newport Beach Restaurant Week is designed to give diners the opportunity to try new restaurants or to revisit your favorites.
Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. For more info visit the FAQ page.
View participating restaurants and menus here.