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Off the Menu

Boat Parade Dining

Planning to watch the Newport Beach Christmas Boat Parade Dec. 13-17 and wondering where to dine during the parade? We’ve got you covered. Nearly 100 elaborately-decorated boats will circumnavigate the perimeter of the harbor, cruising past a handful of waterfront restaurants...

Off the Menu: Newport Restaurateurs Open ARC Pizza House

Newport Beach residents and restaurateurs Marin and Noah von Blöm always seem to have something fun in store for adventurous diners. Their first restaurant, ARC, at SoCo Collection in Costa Mesa, has been a hit ever since it opened several years ago. Everything is cooked over...

Tabel for Two

The Winery on The Water

Chef and restaurateur Yvon Goetz captures joie de vivre through his food at the restaurant’s new Mariner’s Mile location. By Allison Hata | Photos by Jody Tiongco Some may find it unusual that there’s a second Winery Restaurant & Wine Bar just 10 miles down the road from its...

Comfort Redefined

Pass the plates at A&O Kitchen and Bar, where the creative fare is meant to be shared with everyone at the table. By Kirsti Correa | Photos by Jody Tiongco When Balboa Bay Resort shed its guard tower a little more than a year ago, it served as a reminder to the community that...

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Side Dish

Off the Menu: California Wine Month

By Christopher Trela and Catherine Del Casale | NB Indy September means back to school, and back to wine. This is California Wine Month, with hundreds of wineries and restaurants throughout the state celebrating the occasion with special events and tastings. According to the Wine...

Off the Menu Side Dish: New Year’s Eve & Day Dining

New Year’s Eve/Day Dining Compiled by Laura Wise | NB Indy  21 OCEANFRONT 21 Oceanfront is ringing in the New Year with two different seating and menu options. The first seating is a three-course menu for $75 from 5 to 7 p.m. Second seating is a four-course dinner with champagne...

Dining News

A Shop to Spice Up Your Life

Walk into Savory Spice Shop in Corona del Mar Plaza and you’re instantly confronted with row after row of fresh herbs, spices, seasoning blends, organics, extracts, sauces, and other items essential to home chefs. It can be an overwhelming experience for first-time visitors...

From Wicked Green to Delicious Red

Don’t tell anyone, but I’d never seen “Wicked.” I know, I know. Chris had experienced it four times, and lectured me constantly about going. However, this deprived novice actually committed every single Ozian song to memory three years ago, when she auditioned for Elphaba in the...

Off the Menu: From Paella to Chowder

By Christopher Trela & Catherine Del Casale | NB Indy Which bread plate is mine? Did I grab the wrong water glass? Which fork do I start with? Those are just a few of the dilemmas we’re faced with every time we sit down to dine at a gala event with a table filled with fellow...