Scottish salmon with lemon risotto, seasonal vegetables and sorrel soup PHOTO COURTESY OF A CRYSTAL COVE
These new Orange County restaurants are the talk of the town. Here’s what to expect when you book a reservation.
River Jetty Restaurant Group partners Jordan Otterbein and Joseph “McG” Nichol PHOTO COURTESY OF A CRYSTAL COVE
The focal-point bar—and the rest of the stunning space— was designed by Betsy Van’t Hof of Art by Design and McG PHOTO COURTESY OF A CRYSTAL COVE
The decadent cacio e pepe. PHOTO COURTESY OF A CRYSTAL COVE
Orange County diners already know and love River Jetty Restaurant Group, the hospitality aces behind Newport Beach’s nearly 100-year-old icon A Restaurant; its sister concept, A Market; and 2019’s buzzy newcomer CdM Restaurant. In May, partners Joseph “McG” Nichol and Jordan Otterbein added A Crystal Cove to their burgeoning culinary empire, a stunning restaurant designed by McG and Betsy Van’t Hof of Art By Design. Tucked in the former Settebello Pizzeria Napoletana space, adjacent to Marché Moderne, A Crystal Cove has proved to be the hot new reservation in town, and is the only dining concept in the A portfolio that’s open for weekend brunch—complete with a live DJ—lunch and dinner. In the kitchen is executive chef Elvis Morales, who’s dishing up seasonal takes on favorites from both A Restaurant and CdM, including chicken piccata, the award-winning A Burger and the spicy yellowfin tuna appetizer. The cacio e pepe and signature Dirty Pasta (rigatoni with ground duck, sage, aromatics and ricotta salata) have also proved to be standouts. “If you want to take your meal to the next level, we sugg est adding a lobster tail to your dish. A lot of guests have been adding lobster tail to our steaks and pastas,” advises Otterbein. “For an exclusive dining experience, book our private dining room. It’s closed off with a sliding glass door and can seat parties of up to 13 people.” Then, raise a glass—don’t miss the Gin Blossom or Vibe Check cocktails—or select a varietal from the vino menu. “Our wine selection is over the top,” Otterbein adds. “We have a glass-enclosed wine room that houses a collection of beautiful and rare bottles from an expertly curated wine list.” Date night, done! 949.715.1140, arestaurantcc.com
The 1 ½-pound broiled whole spiny lobster is topped with garlic tarragon butter and breadcrumbs. PHOTO BY KEVIN MARPLE
Chef John Tesar. COURTESY OF THE RITZ-CARLTON ORLANDO, GRANDE LAKES
A look at Outer Reef’s picturesque patio PHOTO: BY MARK SILVERSTEIN
San Diego uni with blood sausage, and cucumber-spring onion emulsion BY KEVIN MARPLE
Fresh off earning a Michelin star for his concept Knife and Spoon at Florida’s The Ritz-Carlton Orlando, Grande Lakes, chef John Tesar is celebrating another exciting milestone in his illustrious career. Enter Outer Reef, Tesar’s new seafood concept that bowed at the end of April at Laguna Cliffs Marriott Resort & Spa in Dana Point. Designed to make guests feel like they’re stepping inside a beautiful beach house, the crisp blue-and-white dining room is punctuated by a stunning aquarium in the entryway, artwork by Dallas artist Sherilyn Christian and an outdoor patio that offers prime views of the Pacific. “What I’m trying to do is create inventive yet approachable coastal cuisine using seafood and the bounty of the ocean, with some overtones of my growing up on the East Coast,” says Tesar of the menu. “We are currently establishing relationships with local fishermen in the area, sourcing local seafood including spiny lobsters, tuna and more. We are at the forefront of using the local products in a creative way that is approachable for both the local diner and the hotel guest, with my brand and reputation behind it.” Highlights include warm oysters with échiré butter and garlic, baked Hawaiian swordfish, black cod Milanese, kimchi-glazed Pacific halibut and broiled whole spiny lobster. “Additionally, our handmade pastas have become very popular. I recommend the toasted potato gnocchi with handpicked Dungeness crab and black truffle essence,” says the chef. For a taste you won’t find on the menu, request Tesar’s curated caviar that he crafts with connoisseur Michael Passmore—it will arrive with Pringles chips, creme fraiche, shallots, black pepper and chives. “At the end of the day, my goal is to create a dining experience for Dana Point that doesn’t currently exist...” says Tesar, “...with the most panoramic view around.” Go ahead, dive in. 949.487.7555, outerreefoc.com
The Nutella bread pudding features bruleed bananas, vanilla gelato and caramel sauce. PHOTO COURTESY OF OUTSHINE PR
Like its dishes, Solstice’s cocktails change with the seasons PHOTO COURTESY OF OUTSHINE PR
Nestled at the base of The Boardwalk in Irvine, Solstice bowed in March and has emerged as one of Orange County’s best new dining concepts. “Our menu is rooted in the ancient ayurvedic philosophy of ritucharya, the discipline of eating with the seasons,” says general manager Katie Pavkov. “Solstice’s menu is driven by nutrient-rich, microseasonal ingredients that showcase the diverse bounties of spring, summer, fall and winter.” But before we get to the good eats—and there are plenty—Solstice also pleases the eye with an indoor-outdoor space that spans more than 5,000 square feet. “Designed by award-winning hospitality architecture and design firm Preen, Solstice includes a trellised patio, a bar complete with an outdoor lounge on its breezeway, and a focused dining zone that gives guests a front-row seat to the restaurant’s focal point—floor-to-ceiling glass panels that peer into the open kitchen,” notes Pavkov. Large parties can also opt for the 24-seat private dining room embanked by wine towers. As for what to order, Solstice is all about spotlighting ingredients harvested at the peak of their season. Favorites during our summer visit included the sweet corn ricotta gnocchi, pan-roasted salmon with vegetable succotash, cantaloupe gazpacho topped with smoked cashews, and the simple yet delicious green beans teamed with pimento aioli, lemon garlic butter and candied almonds. “Our malbec-braised wagyu short rib literally turns heads as it passes through the dining room,” adds Pavkov. “Plated atop wilted greens and pomme puree, this slow-cooked short rib arrives under a cloche, sending a plume of aromatic smoke into the air as it is unveiled tableside.” Wash it all down with a seasonal cocktail, like a watermelon margarita, or punch up the party with a large-format libation that can serve up to eight imbibers. Finally, as an homage to its name, the restaurant hosts over-the-top events to coincide with the summer solstice (June) and winter solstice (December) each year. How’s that for fresh? 949.241.7088, dineatsolstice.com/orange-county
The shareable 32-ounce porterhouse includes sauteed zucchini, pomme puree, charred pickled pearl onions and salsa verde PHOTO COURTESY OF OUTSHINE PR
Award-winning hospitality architecture and design firm Preen created Solstice’s inviting interior. PHOTO COURTESY OF OUTSHINE PR
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