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Executive chef Paul Gstrein puts an intoxicating twist on New American cuisine at this Newport Beach staple. Classic dishes such as quail and foie gras are livened up with the addition of a scallion pancake, shiitake mushroom and Asian barbecue glaze. Those wanting the full prix fixe can order the three-course menu, with a soup; entrée choices such as soy-glazed Atlantic salmon, beef culotte or sautéed tiger prawns; and a dessert. The rotating art exhibit, nightly jazz performances and stylish décor provide the perfect setting for one of the area's most forward-looking chefs.
Friday Jazz Jam sessions with pianist Ron Kobayashi, open to jazz instrumentalists and vocalists.
While experience and education can get you pretty far, Chef Gstrein drives home the point that it's typically who you know (or simply good timing) that can get you places. We wrap up this week's inter... More »
With Friday night service in full swing, we navigated around servers and kitchen crew into chef Paul Gstrein's corner office. Containing a fraction of his cookbook collection, we recognized authors of... More »
This is OLD Newport money...lots of blue hairs here earlier in the evening, so go a little later. Usually a piano player in the bar and they serve glasses of really nice bottles of wine you probably couldn't get a glass of at most restaurants. I suggest sitting in the bar and eating off the tapas menu which offers mini-me versions of the regular menu.
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