Newport Beach August / September 2019 test by Premedia-ca

E AT & D R I N K S P E C I A L S E C T I O N

AUGUST/SEPTEMBER 2019 | NEWPORTBEACHMAGAZINE.COM

CUSTOM CUISINE PERSONAL CHEFS, MEAL DELIVERY SERVICES AND MORE

CULINARY MAVENS

NEWPORTâ&#x20AC;&#x2122;S FEMALE RESTAURATEURS AND CHEFS ARE MAKING THEIR MARK

PICNIC ON THE WATER

ALFRESCO MEALS WHILE CRUISING AROUND THE HARBOR

SIGNATURE SIPS

THESE UNIQUE LOCAL DRINKS HAVE MADE A NAME FOR THEMSELVES

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AUG UST/SE PTE M B E R 2019

EAT & DRINK SPECIAL SECTION

SHAKE IT UP

Whether mixed with tequila, bourbon, gin, vodka or rum, these signature cocktails are worth sipping at local bars and restaurants.

GIRL-POWERED GASTRONOMY

Newport Beach is home to several standout female chefs and restaurateurs, who are distinguishing themselves in this city’s culinary scene and beyond.

BY ELIZABETH NUTT AND NEWPORT BEACH MAGAZINE STAFF

BY BEN MCBEE AND NEWPORT BEACH MAGAZINE STAFF

MARITIME MEALS

DINNER DELIVERED

With so many culinary options along Newport’s coast, dock and dine or simply pick up food for a picnic on the water while cruising through the harbor.

Local entrepreneurs put a healthy spin on meal kits, prepared meals and personal chef services.

BY DANIELLE BAUTER AND NEWPORT BEACH MAGAZINE STAFF

BY EILEEN KEIGHLEY

ISSUE 61

SEEN & HEARD IN THIS ISSUE “[When I’m cooking,] the constant in my approach is what I call ‘the second bite’ philosophy. If you take the first bite or the first sip and you are compelled— [or] inexorably forced— to take a second bite or sip, then the food, the wine, the cocktail … owns you for that moment. It takes you on a little trip whether you want to go or not. That experience is always the goal.” —Lynne Anthony Campbell, owner, chef and sommelier of The Quiet Woman (page 46)

A LITERARY CRUSADE

Marisa Wayne’s Eastside Costa Mesa home is the perfect resting place for a woman on the move. BY TANYA A. YACINA

COZY COTTAGE

With each Little Free Library that pops up in the Newport area, there are more opportunities to learn, grow and explore—just by reading.

A COASTAL COMMUNITY

NEWPORT FROM THE SKY

REAL ESTATE SHOWCASE

The West Coast Board Riders organization brings surfers together through local competitions and other events.

Aerial shots showcase this beach town’s beauty from above.

Tour some of the city’s top homes on the market.

BY ASHLEY RYAN

BY TANYA A. YACINA

NEWPORTBEACHMAGAZINE.COM

BY NEWPORT BEACH MAGAZINE STAFF

TOP: ALAN LEYVA; BOTTOM, SECOND FROM LEFT: JOESAN DICHE; BOTTOM MIDDLE: RON LYON/ WEST COAST BOARD RIDERS; BOTTOM, SECOND FROM RIGHT: GRAY MALIN

F E AT U R E S

SOUTH COAST PLAZA PROUDLY WELCOMES

THE PENTHOUSE, LEVEL 3 Knife Pleat, the much-anticipated culinary project from Michelin-starred chef Tony Esnault and accomplished restaurateur Yassmin Sarmadi has opened. Here, elevated modern cuisine meets traditional French technique in a chic and sophisticated setting.

For reservations, please call 714.266.3388

San Diego FWY (405) at Bristol St., Costa Mesa, CA SOUTHCOASTPLAZA.COM @SouthCoastPlaza #SCPStyle

800.782.8888

AUG UST/SE PTE M B E R 2019

ISSUE 61

D E PA RT M E N T S 24

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74 E AT & D R I N K S P E C I A L S E C T I O N

AUGUST/SEPTEMBER 2019 | NEWPORTBEACHMAGAZINE.COM

CUSTOM CUISINE

EDITOR’S LETTER

PERSONAL CHEFS, MEAL DELIVERY SERVICES AND MORE

OUT & ABOUT CULINARY MAVENS

NEWPORT’S FEMALE RESTAURATEURS AND CHEFS ARE MAKING THEIR MARK

PICNIC ON THE WATER

ALFRESCO MEALS WHILE CRUISING AROUND THE HARBOR

SIGNATURE SIPS

THESE UNIQUE LOCAL DRINKS HAVE MADE A NAME FOR THEMSELVES

NBM61_Cover_SC.indd 1

Charity pursuits and coastal happenings

8/19/19 1:10 PM

ON THE COVER (PAGE 62): A pasta dish made with zucchini noodles, or “zoodles,” by Taylor Made Cuisine, a local meal delivery service

BUZZ

All the latest news and notes from around Newport Beach

PHOTOGRAPHER: ALAN LEYVA

NEWPORTBEACHMAGAZINE.COM

ACTIVE

Fast fashion is becoming a thing of the past as the green movement encourages designers to create eco-conscious clothing.

All 4 Health N’ Wellness features a wide range of fitness instructors and wellness practitioners in a welcoming environment.

HOME

TASTE OF THE TOWN

Update your bathroom to reflect current trends, such as furniture-like vanities, patterned surfaces and freestanding, colored bathtubs.

Explore this restaurant resource for dining out in Newport Beach.

MY 24 HOURS IN NEWPORT

Shirley Pepys, president of the Balboa Island Museum board of directors, provides a glimpse into life on the island and shares some of her favorite places in town.

CLOCKWISE FROM TOP MIDDLE: CHAD MELLON; COURTESY OF AMOUR VERT; RYAN GARVIN PHOTOGRAPHY

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EDITORIAL

SALES

EXECUTIVE PUBLISHER Steve Zepezauer

PUBLISHER Joe Rafael | joe@firebrandmediainc.com | 949-874-0107

MANAGING EDITOR Sharon Stello | sharon@firebrandmediainc.com

ASSISTANT MANAGING EDITOR Ashley Probst ASSOCIATE EDITORS Katherine Duncan, Ashley Ryan

DIGITAL MEDIA

CONTRIBUTING EDITOR Ashley Burnett, Micaela Myers

CONTENT WRANGLER Kim Zepezauer

CONTRIBUTING WRITERS Danielle Bauter, Eileen Keighley, Ben McBee, Elizabeth Nutt, Tanya A. Yacina DESIGN

PRODUCTION PRODUCTION MANAGER Tina Leydecker

CREATIVE DIRECTOR Sonia Chung

PRODUCTION ASSISTANT Megan Shelhamer

SENIOR GRAPHIC DESIGNER Shaylene Brooks PHOTOGRAPHER/PHOTO EDITOR Dondee Quincena

CORPORATE CHIEF EXECUTIVE OFFICER & FOUNDER Steve Zepezauer CHIEF REVENUE OFFICER Scott Sanchez FINANCE/OFFICE MANAGER Tiffany Thompson MARKETING & DESIGN DIRECTOR Paul Graff PUBLISHED BY

TO OUR READERS: Newport Beach Magazine invites you to share your reactions to our latest stories. Send your correspondence to Editor, Newport Beach Magazine, 580 Broadway, Ste. 301, Laguna Beach, CA 92651, or to edit@newportbeachmagazine.com. The magazine accepts freelance contributions; however, unsolicited materials cannot be returned, and Newport Beach Magazine accepts no responsibility for loss or damage to unsolicited materials. ADVERTISERS: For inquiries, please contact Scott Sanchez at scott@firebrandmediainc.com. Newport Beach Magazine, 580 Broadway, Ste. 301, Laguna Beach, CA 92651 | 949-715-4100 | newportbeachmagazine.com

©2019 BY FIREBRAND MEDIA LLC. All rights reserved. No part of this periodical may be reproduced in any form or by any means without prior written consent from Newport Beach Magazine. Views expressed herein are those of the authors and advertisers and do not necessarily reflect those of the ownership or management of the magazine. SUBSCRIPTIONS: Newport Beach Magazine is published six times a year. One year’s subscription in the U.S. is $24; $46 per year outside the U.S. Single copies are available for $4.99 at newsstands and other magazine outlets throughout the United States. To subscribe, please call 949-715-4100 (8 a.m. to 5 p.m. PST).

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FASHION ISLAND • IRVINE SPECTRUM • LAGUNA BEACH GORJANA.COM

Editor’s Letter

his is one of my favorite issues of the year because our special section is dedicated to all things food and drink. And who doesn’t love delicious bites, sensational sips and new culinary adventures? Newport Beach is home to a wealth of talented chefs and creative cuisine, offering us a veritable smorgasbord of options for breakfast, brunch, lunch, dinner and everything in between. As we approach fall, the traditional harvest season—and also the time of year when Newport Beach Wine & Food festival returns—it’s only appropriate to highlight the local dining scene in our August/September edition. Turn to page 46 to be wowed by the skills of Newport’s female chefs and restaurateurs who are presenting drool-worthy menus across town. Their vast range of backgrounds and experiences is truly impressive, from one who started out in the industry as a teen at McDonald’s, fighting to flip burgers when this was reserved as a man’s job, to others who worked at Michelin-starred restaurants—how far we have come as women. For those who would rather stay home, read “Dinner Delivered” (page 62), which is about all of the local meal delivery services and personal chefs available to keep your diet on track without boring your taste buds. These meals are full of flavor and can be adapted to any number of dietary restrictions, from gluten-free to paleo and beyond, while saving you time in the kitchen, too. When you’re looking to indulge, try sampling the signature cocktails at Newport’s bars and restaurants. These libations are permanent fixtures on the menu for a reason. We break it down by type of liquor in “Shake it Up” (page 58) so vodka drinkers can easily find their go-to, as can rum lovers or tequila loyalists. Don’t worry, we round up gin and bourbon options, too. Aside from culinary coverage, this issue is packed with stories on local surfing clubs (page 36), Little Free Libraries around town (page 32) and eco-friendly fashion (page 24), plus a spread of aerial photos showcasing this beautiful beach town from above (page 42). We hope you enjoy this issue from cover to cover, learn something new about Newport and become inspired to indulge at some of the restaurants that are making the local dining scene truly shine. Sharon Stello Managing Editor sharon@firebrandmediainc.com

BACKGROUND: COURTESY OF VISIT NEWPORT BEACH

NEWPORTBEACHMAGAZINE.COM

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out&about CHARITY PURSUITS AND COASTAL HAPPENINGS

KERRY O’NEIL, HEATHER GAUGHAN, VICKI BOOTH

MARY BUCKINGHAM

CIRCLE 1000 FOUNDERS’ COMMITTEE WITH MACK DRYDEN (SEATED, THIRD FROM RIGHT)

MACK DRYDEN

CIRCLE 1000 FOUNDERS’ CELEBRATION BRUNCH

For more than three decades, the Circle 1000 Founders’ Celebration Brunch has been raising funds to benefit the Hoag Family Cancer Institute, Orange County’s largest cancer treatment program. Circle 1000 got its start in the 1980s, when Newport Beach resident Sandy Sewell brought her friends together and asked them to each donate $1,000 to Hoag. Since then, more than 1,000 people have raised an astounding total of $20 million for the organization. On April 25, physicians, staff members and donors once again came together for a night of giving. During the event at Fashion Island Hotel, comedian Mack Dryden talked about his battle with two types of cancer—testicular and ocular melanoma—and revealed how it felt to hear that he was cancer-free. This year alone, the Circle 1000 Founders’ Celebration Brunch was attended by over 300 supporters and raised more than $1 million. These funds, along with those gathered in previous years, have helped the Hoag Family Cancer Institute implement numerous clinical trials—of which there are currently 31, with double the number of patients as last year. (hoaghospitalfoundation.org) —Ashley Ryan

JAN TURNER HERING, LIN AUER, BETH KNAPP

SERIOUS FUN GALA

PARIS-THEMED CANCAN DANCERS

NEWPORTBEACHMAGAZINE.COM

SCOTT ALLEN, DOMINIC J. PETRUCCI

WENDY PETERSON, AMBER TRAN, ROCHELLE KARR, DEMETRIA MOORE

TOP SECTION: COURTESY OF HOAG; BOTTOM SECTION: ANN CHATILLON

CELINA DOKA SPEAKING TO ATTENDEES

Romance was the perfect theme for Human Options’ annual Serious Fun Gala, which helped promote the importance of healthy relationships while also raising funds to combat domestic violence. More than 300 guests were transported to the City of Lights on May 11 for the One Night in Paris-themed gala at the Balboa Bay Resort. After enjoying complimentary cocktails and a silent auction at the welcome reception, attendees were treated to a live cabaret show by Heart of Samba. The event also included a live auction, which contributed to a total of more than $520,000 raised at the gala, thanks to items like a river cruise on the Seine, a Hawaiian vacation and more. Additionally, Newport Beach resident Celina Doka, who serves as the vice president of the Human Options board as well as an audit partner at professional services firm KPMG, was honored with the 2019 DOVE Award during the program. Her work advocating for those affected by domestic violence has helped enhance and expand the services offered by the nonprofit, which has provided services for more than 1,400 adults and children as well as education about relationship violence for nearly 16,000 people in the local community. (humanoptions.org) —A.R.

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out&about CHARITY PURSUITS AND COASTAL HAPPENINGS

WENDY TENEBAUM, LINDA YOUNG, ABBY CORPODIAN

DIXIT PATEL, BURTON YOUNG, SUNIL PATEL, BHAVESH PATEL

JEFF AND NANCY WEST, RYAN SKINNER

RIVALS CUP GOLF TOURNAMENT

The rivalry between UCLA and USC is long-standing, but the second annual Rivals Cup on June 7 helped fans of both universities put their differences aside and come together to raise money for cancer research. Proceeds from the golf tournament will benefit the nonprofit Kure It Cancer Research, which provides funds for studies looking into kidney cancer as well as other types that are often underfunded. The winning trophy went to USC for the second year in a row. In addition to the main competition, Pelican Hill Golf Club played host to a contest for men’s longest drive, won by actor Miles Teller, as well as hole-in-one and closest-to-the-pin games. Following the day’s festivities, the 165 golfers in attendance were invited to stay for an awards dinner, where the chairman of the Kure It board spoke about the organization’s late founder, Barry Hoeven, and announced donations of $275,000 grants for each of the college’s cancer centers, which sponsored the event. The night concluded with a live auction, during which prizes like opening-night tickets to Teller’s “Top Gun: Maverick” film and a getaway to the 2020 Masters Tournament in Georgia helped the event raise a grand total of $125,000 raised. (rivalsunitedforakure.org) —A.R.

MILES TELLER

SUMMER SOIREE

MELINDA AND BRIAN DEREVERE

NEWPORTBEACHMAGAZINE.COM

TOURING THE NATURE PRESCHOOL BUILDING SITE

VIEWING THE NATURE PRESCHOOL GROUNDS

TOP SECTION: TONI LATTIMORE; BOTTOM SECTION: COURTESY OF ENC

LIVE AUCTION AT THE SUMMER SOIREE

Many of us wish we could spend our days out in nature, learning about and observing the world around us. And while that dream is coming true for local youngsters with the Environmental Nature Center’s soon-to-open Nature Preschool, it also came true for 150 guests at the Summer Soiree on June 8. Marking a milestone with 10 years of this fundraising event, attendees were greeted with sparkling Spanish wine, cocktails and hors d’oeuvres while they enjoyed live music and perused silent auction items at the top of the property’s outdoor stream. Billy, a bald eagle rescued by the ENC, also made an appearance before Bo Glover, the center’s executive director, led everyone to the preschool grounds to see the progress of construction. Everyone gathered on a patio for dinner and a live auction, before ending the night around a campfire with more music and s’mores for dessert. More than $35,000 was raised that night, but the center is still collecting funds for the preschool at encenter.org/donate. (encenter.org) —A.R. NBM

16 BUZZ 24 TREND 26 HOME 28 ACTIVE

ebb&flow KEEPING CURRENT ON THE COAST

SEVENTY YEARS OF CINEMA One of Newport Beach’s most iconic theaters, the Port Theater, marks the 70th anniversary of its cinematic debut this September; it opened in 1949. Its fantastical history is one for the books: In 1952, the opening of the circus-themed film “The Greatest Show on Earth” brought with it a live elephant. In the mid-1980s, a couple got married on stage and then, in the 1990s, the theater began screening late-night films. In 1998, as larger cineplexes became more popular, the Port Theater closed its doors. Nearly a decade later, it was set for demolition, but a new owner took it over before it could be destroyed. Thus, in 2012, it became The New Port Theater, a site often used during the Left: A live elephant joined moviegoers at the opening of “The Newport Beach Film Festival and, now, a one-screen Greatest Show on Earth” in 1952. Right: The New Port Theater cinema house showing current flicks. With comfortable leather couches on the ground level, a balcony viewing area with a bar and a menu filled with gourmet pizzas, paninis, unlimited popcorn and even a charcuterie board, the business has tapped into the popularity of luxury theaters. In celebration of its storied history, The New Port Theater will host a masquerade ball on Halloween, complete with a costume contest, bar service, a live band and dancing throughout the night. (949-723-6333; portnewport.com) —Ashley Ryan

A HEALTHIER ALTERNATIVE

NEWPORTBEACHMAGAZINE.COM

TOP PHOTOS: COURTESY OF THE NEW PORT THEATER

Above: Lavender Lane Baking Co. presents healthier baked goods. Inset, from left: company co-founders Sarah Butler and Christine Bren

It all started with one treat: a chocolate chip cookie that was both gluten-free and could be enjoyed by those following paleo diets. It has been less than a year since that first dessert was developed, but Costa Mesa-based Lavender Lane Baking Co. isn’t leaving time for the cookie to crumble. Instead, founders Christine Bren and Sarah Butler, both Newport Beach residents, have hopped on the cookie’s momentum and developed a whole line of healthier baked goods—all free of soy, gluten, grains, trans fat and GMOs. Lavender Lane also sells cinnamon almond granola, dark chocolate bark with the granola mixed in, blondie bars, dark chocolate cacao brownies, pecan tea cookies, sandwich bread and keto-friendly chocolate chip cookies. Despite the lack of refined sugar (beyond that of the cane sugar found in the chocolate chips) and the use of unique flours like almond or coconut, these delectable treats resemble sugar-filled desserts that can be problematic for those with diabetes, autoimmune disorders or food allergies. While these items can all be purchased via the brand’s website for nationwide delivery, shoppers can also pick them up at Lavender Lane’s Costa Mesa bakery on Thursdays and Saturdays. (619-512-3070; lavenderlanebakingco.com) —A.R.

LEADING THE CHARGE

The Spa at Pelican Hill, which has a new selection of treatments

TOP LEFT: COURTESY OF THE RESORT AT PELICAN HILL; TOP RIGHT: J. CHRISTOPHER LAUNI; BOTTOM LEFT: COURTESY OF BUFFALO EXCHANGE; BOTTOM MIDDLE AND RIGHT: COURTESY OF BALBOA BAY RESORT

RELAXING IN LUXURY Few places are more elegant than The Spa at Pelican Hill, a therapeutic space at one of Newport Beach’s most prominent resorts. This wellness center, which has been awarded a Forbes Five-Star award each year for the last decade, unveiled a new selection of spa treatments and technologies this past spring. Running into the summer months and beyond, these experiences include those aimed at both the face and the body. The 50-minute HydraFacial offers a cutting-edge technology that is ideal for any skin type, complete with a facial booster as well as an eye or lip treatment. Or, opt for the extended 80-minute option for lymphatic drainage and light therapy as well. Another option, the Awaken & Glow Facial, incorporates ayurvedic ingredients to help release energy and revive the skin. For the body, guests can enjoy the Zen Awakening Experience, where aromatherapy is paired with a full-body scrub, a hydrating wrap, a hot oil ritual for the scalp and a massage. Guests can also enjoy prenatal massages, couples’ massage experiences or a golfers’ treatment to help loosen joints and reduce pain. (949-6120332; pelicanhill.com) —A.R.

With pristine views, rolling waves and historical elements galore, Crystal Cove State Park is one of the most stunning places along the Southern California coastline. As such, preserving this storied place is of top priority for Crystal Cove Conservancy, a nonprofit dedicated to supporting and conserving park resources while also educating the public about all it Kate Wheeler, president and CEO has to offer. Laguna Niguel resident Kate of Crystal Cove Conservancy Wheeler, who took over as president and CEO on Aug. 12, is now leading the conservancy’s efforts, and will partner with the board of directors to advance important upcoming initiatives. She replaces Alix Dunn, who stepped down in May after almost three years in the position. Wheeler has more than 20 years of experience in the nonprofit sector—including as the director of partnership development for the conservancy from 2015 to 2017—and specializes in everything from finance and fundraising to education and community engagement. Prior to returning to Crystal Cove, she served two years as the director of strategic relationships at the International Fund for Animal Welfare and holds a master’s degree from the University of San Diego in nonprofit leadership and management. (949-376-6200; crystalcove.org) —A.R.

From left: Lilly Pulitzer’s Sink or Swim print; a poolside cabana at Balboa Bay Resort

CONTEMPORARY CABANAS

Buffalo Exchange’s Tokens for Bags program benefits the ENC.

THROUGH THE END OF THE YEAR, SHOPPERS AT BUFFALO EXCHANGE’S COSTA MESA LOCATION CAN DONATE MONEY TO THE ENVIRONMENTAL NATURE CENTER IN NEWPORT BEACH THROUGH THE STORE’S TOKENS FOR BAGS PROGRAM, WHICH OFFERS A 5 CENT CONTRIBUTION TO ONE OF THREE ORANGE COUNTY CHARITIES. (BUFFALOEXCHANGE.COM)

When it comes to summer fashion, few things are hotter than bright colors and bold patterns—and Lilly Pulitzer’s resortwear collections perfectly embody these elements. Following the launch of the brand’s first West Coast location at Fashion Island this past spring, the company partnered with Balboa Bay Resort to bring some of that summertime flair to the hotel. Dreamed up in honor of the resort’s new pool bar, the collaboration has added seasonal style to the pool deck, with the outdoor cabanas, daybeds and lounge chairs all outfitted with pillows, towels and even curtain ties designed by Lilly Pulitzer. Its watercolor-inspired Sink or Swim print will also be on display, incorporated into the uniforms worn by the pool bar staff as they serve cocktails. One drink, the signature Viva La Lilly, made with Ketel One Botanical grapefruit and rose vodka, is also inspired by the brand. The cabanas will remain decorated courtesy of Lilly Pulitzer through the end of summer and, most likely, into fall. (Balboa Bay Resort: 949-645-5000; balboabayresort.com) (Lilly Pulitzer: lillypulitzer.com) —A.R.

NEWPORT BEACH MAGAZINE

ebb&flow

buzz SOCIAL SUGGESTIONS

PopShorts CEO Adam Gausepohl

In the current age, social media storytelling and influencer marketing are pivotal parts of brand success. Using these tools to advertise and promote products and campaigns for a variety of different businesses, Newport Beach-based PopShorts has become one of the fastest-growing companies in the U.S. In June, these strategy experts earned an award for Boutique Agency of the Year at the 2019 ThinkLA Idea Awards gala. Read on to learn some social media tips and tricks for your business from PopShorts CEO Adam Gausepohl.

NEWPORT BEACH MAGAZINE: IN WHAT WAYS IS SOCIAL MEDIA IMPORTANT FOR BUSINESS GROWTH? ADAM GAUSEPOHL: Social media is key in communicating with current custom-

ers as well as acquiring new ones. It’s a direct channel of communication between brands and consumers. When used properly, it is an incredibly valuable tool. WHAT TIPS DO YOU HAVE FOR BUSINESSES LOOKING TO GET THE MOST OUT OF THEIR SOCIAL MEDIA? AG: The first thing to do when looking to get the most

out of social media is set an objective. Understanding what exactly you are looking to get out of social media will direct the rest of your strategy. WHICH SOCIAL MEDIA APPLICATIONS OR WEBSITES DO YOU THINK ARE THE MOST PIVOTAL FOR NEW BUSINESSES? AG: Overall, it’s going to depend on your target and

PopShorts won Boutique Agency of the Year at this year’s ThinkLA Idea Awards gala

objective. Depending on your target audience, you will benefit from investing in different platforms. If your target audience is 25-plus, you will likely be relying heavily on Facebook. If your audience ranges from something like 18-35, Instagram is your best bet. If you are looking to target younger audiences, … ads on YouTube, Snapchat and TikTok are cheap and effective. (popshorts.com) —A.R.

Barclay Butera Interiors is collaborating with Pacific Sotheby’s International Realty to create stellar homes.

SPOTLIGHT ON INTERIORS Two renowned brands are coming together to help highlight the interiors of local homes, both when they are being placed on the market and after they are purchased. This recent partnership between Barclay Butera Interiors, a design firm based in Newport Beach, and Pacific Sotheby’s International Realty, one of Orange County’s top real estate companies, offers enhanced services for those looking to buy or sell a home in the area. Launched in June, the collaboration will include design services from Barclay Butera for refreshing or completely remaking a home, all within the buyer’s budget. Those selling properties may also have their interiors touched up or have the space evaluated by the firm’s design team. With so many high-end homes, OC is the ideal spot to test out a unique partnership of this nature, as Barclay Butera’s chic, elegant arrangements are sure to complement the beauty of these appealing residences. (Barclay Butera on Westcliff Drive: 949-650-8570; Corona del Mar: 949662-1140; barclaybutera.com) (Pacific Sotheby’s: 949554-1200; pacificsothebysrealty.com) —A.R.

BUSINESS BY THE BEACH

NEWPORTBEACHMAGAZINE.COM

TOP RIGHT: COURTESY OF BARCLAY BUTERA INTERIORS; BOTTOM: RYAN GARVIN PHOTOGRAPHY

The Bollare Beach Bungalow with views of Newport Bay

After establishing offices in Los Angeles, New York and London, communications firm Bollare has set its sights on Orange County. The company, which represents a variety of beauty, fashion and wellness brands, opened its fourth office space in Newport Beach in June. Deemed the Bollare Beach Bungalow, this new location serves as a place for OC staff members to work with their clients on digital marketing, procuring editorial pieces, collaborations with other brands, locating the best influencers and planning events. As such, it will double as a venue for panels, art exhibits, brand showcases and more. Following a soft opening in March, the bungalow hosted a gallery viewing of Gray Malin’s aerial photographs of OC beaches as well as a discussion about women in business by Bollare founder Alle Fister for the ROAR Society. Then, in July, the space was home to a styling suite that showcased looks from the Swim Collective and Active Collective trade shows, held at the Anaheim Convention Center. (310-2460983; bollare.com) —A.R.

We are Changing the Way Real Estate is Sold. One Distinctive, Individual Home at a Time. There’s a difference between good and the very best. Between custom and bespoke. Between a house and a home that’s all about you. And that difference is Barclay Butera Interiors at Pacific Sotheby’s International Realty. We do things differently. We offer a fully immersive experience. From creating unique strategies to selling or purchasing your home to accessing Barclay Butera design services. Our approach to Southern California living addresses every level of the process, and puts us at the forefront of a unique style evolution.

ELIISA STOWELL

REALTOR® | DRE #01397481

C 949.903.0026 | F 949.335.4895 eliisa.stowell@pacificsir.com | pacificsir.com Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Office is Independently Owned And Operated. DRE #01767484

ebb&flow

buzz

happenings NEWPORT BEACH LUAU

Aug. 31 At this inaugural event, Newport Dunes Waterfront Resort presents a traditional Hawaiian luau, complete with a Polynesian pig ceremony and dinner under the stars as well as hula dancing, fire throwing, ukulele music and more. (newportdunes.com) PRICELESS LUNCHEON

Sept. 7 Proceeds from this charitable event, hosted by Vanguard University’s Global Center for Women and Justice at Fashion Island Hotel, will help fight human trafficking while also advancing the lives of women around the globe. There will also be a keynote speech by Rabbi Diana Gerson. (vanguard.edu) Grab your floaties and enjoy a film from Fashion Island Hotel’s pool.

SUMMER DIVE-IN MOVIES

Aug. 23 and 30 As summer draws to a close, celebrate the end of the season by watching a movie from Fashion Island Hotel’s swimming pool. Recline on colorful floats while sipping cocktails, snacking on popcorn and enjoying films like “Game Night” (Aug. 23) and “Captain Marvel” (Aug. 30). (fashionislandhotel.com)

WELLNESS WEEK

“TIME BOOMERANG CALIFORNIA EDITION—FROM S.E.A. SEA ATOLLS TO THE NEXT DEAD STARS”

Through Sept. 1 The fourth phase of Vietnamese artist UuDam Tran Nguyen’s unique “Time Boomerang” project debuted at Orange

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Sept. 8 Traverse Newport’s Crystal Cove State Park as well as El Moro Canyon in an array of outdoor events, from the long course or sprint triathlons to an aquathlon, an open-water swim or trail runs of various lengths. After the competition, those over the age of 21 can enjoy a complimentary brew in the on-site beer garden. (xterralagunabeach.com)

SUMMER CONCERT SERIES

Through Oct. 20 A variety of stars in the making and established legends take the stage for a 12concert music series at Hyatt Regency Newport Beach, with artists like Kenny G, Keiko Matsui, Damien Escobar and more taking the stage on Friday nights leading up to the Sunday afternoon closing performance. (hyattconcerts.com)

Xterra Laguna Beach athletes

TOP: COURTESY OF FASHION ISLAND HOTEL; BOTTOM: SCOTT STOLARZ

Through Aug. 29 Create your own itinerary as the city of Newport Beach becomes a sanctuary in which to nourish your mind and body. This annual retreat includes everything from holistic hotel packages and rejuvenating spa treatments to nutritious meals and calming wellness activities that will leave you feeling revitalized. (nbwellnessweek.com)

County Museum of Art’s temporary space, OCMAExpand-Santa Ana, this summer. Visitors can look back at previous phases, which explore the concept of measuring, and participate in this phase’s interactive component by shattering plaster maps. (ocmaexpand.org)

XTERRA LAGUNA BEACH

“Miss Saigon” at Segerstrom Center for the Arts

“MISS SAIGON”

Oct. 1-13 Inspired by another popular production, “Madame Butterfly,” this Broadway show tells the story of a young Vietnamese girl who falls in love with an American soldier during the Vietnam War through dance numbers, pyrotechnic effects and a beloved score featuring hits like “American Dream” and “The Heat is on in Saigon.” (scfta.org) NEWPORT BEACH WINE & FOOD

Oct. 3-6 This annual epicurean event brings some of the biggest names in the culinary world together to present a selection of tasty bites and one-of-a-kind meals in addition to wine, craft beer and spirits. Attendees can also take part in interactive experiences, such as mixology classes, and watch cooking demonstrations or discussions with master sommeliers. (newportwineandfood.com)

MATTHEW MURPHY

DAY OF DESIGN

Oct. 5 The fall iteration of this South Coast Collection event features experts showcasing current interior design trends and new collections through workshops, discussions, demonstrations and hands-on experiences. There will also be a breakfast buffet, complimentary drinks and swag bags to take home. (socodayofdesign.com)

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buzz NEW IN TOWN

From men’s and women’s fashion to wellness activities and vacation planning, these businesses opening in Newport will keep you busy through the fall. BY ASHLEY RYAN

SOUTH COAST PLAZA

Feminine fashion at Zimmermann

In early June, this luxury shopping complex welcomed Australian brand Zimmermann to its center filled with high-end stores and boutiques. Currently the only Zimmermann space in Orange County, fashion enthusiasts can stop by to shop a contemporary selection of ready-to-wear pieces as well as a line of swimwear. Stylized with lace and florals, the femininity is tangible just by viewing this collection, which also features sophisticated details and an eclectic variety of prints. (949274-7514; zimmermannwear.com)

COSTA MESA

LIDO MARINA VILLAGE

towne by elysewalker

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Refresh your wardrobe with California cool options from towne by elysewalker, which opened Aug. 1. Located adjacent to the main elysewalker space, the additional storefront will offer men’s and women’s clothing specifically designed for downtime. Still maintaining the stylish feel of the parent brand, this curated selection presents an effortless way to stay fashionable while donning high-quality basics. Women can shop names like Isabel Marant and Les Coyotes de Paris while men’s goods include pieces from Yves Saint Laurent, Golden Goose and more. The Lido Marina Village location is the third towne by elyse walker store. (949-612-2646; elysewalker.com)

Vestiario specializes in Italian menswear.

CORONA DEL MAR In March, a new men’s store opened its doors, aiming to provide personalized service for each of its clients. Vestiario specializes in Italian men’s clothing and accessories, offering styles ranging from beach casual and contemporary ready-to-wear to formal attire. Opt for a button-up shirt with a unique print, like one featuring palm trees or surfboards; a sleek nylon windbreaker; a cozy knit sweater and more. As for accessories, Vestiario carries a number of items, from watches and wallets to gloves, ties, artistic cufflinks and sunglasses. (949-287-6445; vestiariomen.com) Planning a luxury vacation has never been easier than with the help of Protravel International, a travel agency headquartered in New York that opened its newest location in Corona del Mar. Since opening Aug. 19, a team of six agents has worked with local Orange County residents to help them customize trips while also offering unique experiences and special VIP benefits. (949-7053384; protravelinc.com) NBM

TOP LEFT: COURTESY OF ZIMMERMANN; TOP RIGHT: COURTESY OF VESTIARIO MEN; MIDDLE: MATTHEW CHRISTENSEN/ STRETCHLAB NEWPORT-MESA; BOTTOM LEFT: MARIA WALLER PHOTOGRAPHY

While exercise is essential to a healthy lifestyle, there are other wellness activities that can also have a strong impact on the feel of both mind and body. One such action is stretching, which can help with mobility, flexibility and pain reduction. At StretchLab, visitors can enjoy personalized, one-on-one stretch sessions that last 25 minutes or opt for the 50-minute deep stretch, which targets all major muscle groups from head to toe. Additionally, the company offers group sessions complete with a warmup and Trainers work on clients’ flexibility at StretchLab. sequence of stretches. Drop in for a one-time experience or become a member to enjoy between four and eight visits each month. Husband-wife duo Matt and Denise Christensen opened the Costa Mesa studio May 23, offering complimentary 15-minute sessions throughout Memorial Day weekend. (949-548-5500; stretchlab.com)

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SUSTAINABLE STYLE Fast fashion is becoming a thing of the past as the green movement encourages designers to create eco-conscious clothing. BY ASHLEY PROBST

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Plenty of other sustainable brands can be found in town, such as Marine Layer, also at Lido Marina Village, which carries a Re-Spun collection that uses no water, no added dyes and no new materials. The clothing is made from recycled T-shirts that have been donated by customers, with the company collecting approximately 100,000 shirts since late November 2018 and aiming to double that number by year’s end. Other popular brands that are renowned for their ethical practices and use of sustainably sourced materials include Citizens of Humanity, Stella McCartney, Eileen Fisher, Reformation Produced right and many more, all available locally. here in California, “One of my favorite shops, Jenni the DOVY MIDI Kayne, is known for … [its] incredible DRESS features natural fibers and is becoming more a durable and and more of a sustainable brand,” Keyes environmentally says. “Alchemy Works is … [another] friendly Tencel great spot to find amazing local designpointelle fabric, ers, along with Seed Peoples Market [in which is made Costa Mesa]. They are full of locally from sustainably farmed eucalypsourced, green products.” tus trees, plus a Keyes also says she has noticed a recycled polyester huge movement in swimsuits within lining, $178, at the Newport Beach community. But Amour Vert, Lido when you’re not by the water, she recMarina Village. ommends going back to the basics. “If (949-612-7587; you’re unsure where to start, you can amourvert.com) never go wrong with a plain T-shirt. Everyone needs a good organic tee in their life,” Keyes says. “You can pair … [it with sustainably sourced] linen shorts in the common practice in the fashion world. “Going green is certainly a trend in the indus- summer, and a … great piece of denim in the fall.” Though fashion powerhouses do play a signifitry right now, and we do hope this evolves into a more permanent way of approaching fashion cant role in the industry’s environmental impact, so does the consumer, and being aware of the proproduction and execution,” Hoey says. For Amour Vert, those practices include uti- cesses behind your purchase is imperative. Instead lizing sustainable materials like plant-based of impulse buying something you may never actufibers, limiting production and offering a “buy ally wear, focus on filling your closet with higha tee, plant a tree” campaign through a partner- quality staple pieces that will stand the test of ship with American Forests, a nonprofit focused time—the planet, and your wallet, will thank you in the long run. on conservation.

COURTESY OF AMOUR VERT

n a consumerist world where convenience reigns supreme, it comes as no surprise that fast fashion— which creates on-trend pieces using quick and cheap methods—dominated the industry for decades. This is a stark contrast from simpler times when worn clothing was repaired or recycled within the home, whereas shoppers today tend to discard their unwanted and outdated items. “When fast fashion took over the industry, clothing became disposable and appreciation went out the window,” says Newport Beach-based fashion stylist Katie Keyes of Styled by Katie. In fact, Americans throw away more than 50 pounds of clothing and footwear per person annually—and that’s after accounting for recycled apparel, according to a 2015 report by the Environmental Protection Agency. This waste combined with harmful production procedures puts the fashion industry among the biggest polluters in the world, but various apparel companies are working to change that. “The fashion industry … [has] a long history of enormous water waste, toxic dyes, employing dangerous chemicals for growing cotton and using crude oil to produce synthetic fibers,” explains Aaron Hoey, CEO of the San Franciscobased sustainable clothing company Amour Vert, which has a storefront at Lido Marina Village. “… Knowing that the fashion industry has a huge impact on the environment, we feel it is our moral obligation to offer the world clothing that is environmentally friendly.” Another core issue is with the industry’s manufacturing and distribution processes. In order to combat this, companies are introducing more eco-conscious procedures, such as using sustainably grown fiber crops, limiting production to small batches, sourcing materials and distributing products locally as well as giving back to green nonprofits, all of which are becoming more

CONSCIOUS COUTURE These eco-friendly pieces allow you to don trendy apparel and feel good about your purchase.

Marine Layer’s Re-Spun collection features stylish tops for all, such as this RECYCLED TEE for men, which is made from T-shirts donated by customers that are broken down into fibers and combined with recycled plastic bottles to create yarn that is then sueded for an ultrasmooth feel, $65, at Marine Layer, Lido Marina Village. (949-220-7295; marinelayer.com)

Renowned denim clothing company Levi’s has various sustainable practices in place, including an initiative to use less water through more efficient production techniques, which are applied to nearly 70% of all its products, like these 502 REGULAR TAPERED FIT JEANS, $89.50, available with advance order at Bloomingdale’s, Fashion Island. (949729-6600; bloomingdales.com)

The new capsule collection Hope for Flowers by Tracy Reese incorporates high-quality, ethically sourced materials like the 100% organic linen and cotton lining used for this SUNFLOWER LINEN BLOUSE with on-trend puff sleeves, $234, at Anthropologie, Fashion Island. (949-720-9946; anthropologie.com)

Rodd & Gunn’s fall/winter 2019 collection includes the SAINT JOHN SOFT TAILORED JACKET, which is ideal for formal evening events and features an Italian wool-cotton-linen blend for a plush finish with little to no environmental impact, $499, at Rodd & Gunn, Fashion Island. (949-706-2677; roddandgunn.com)

Reformation, a Los Angeles-based clothing company that holds eco-friendly practices at its core, presents sustainable roots and a sunny silhouette with the light-wash SMITH OVERALLS made out of surplus denim, which includes Tencel lyocell as well as organic cotton, $178, at Nordstrom, Fashion Island. (949-6100700; nordstrom.com)

Simultaneously luxurious and ethically produced, the LOW ANKLE BOOT by vegan shoe company Sydney Brown incorporates faux leather, an insole made of recycled fiber and a sustainably harvested German beech wood heel, $365, at Seed Peoples Market, The Camp, Costa Mesa. (714-7083377; seedpeoples market.com) NBM

NEWPORT BEACH MAGAZINE

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A MODERN OASIS Update your bathroom to reflect current trends, such as furniture-like vanities, patterned surfaces and free-standing, colored bathtubs. BY ASHLEY RYAN

Bold colors and patterns on functional pieces, such as this matte black bathtub (left) and geometric countertop (right), add new life to bathrooms.

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Another functional piece—the bathtub—has become a pivotal part of bathroom design. Freestanding bathtubs are particularly in style now and Galloway says these are enhanced by applying a bold color like a matte black. “When there is a view outside, we capture it by placing the tub near the window or [next to] doors to a deck, but create privacy with motorized shades tucked in a soffit for the most stunning look,” she explains. The floors and walls are always major attentiongrabbers as well, and Galloway notes that these aspects of the room are being given new life as clients take more risks with designs. “When it comes to floors, marble patterns are a big trend,” she says. “Often, the mix of a few different types of marbles in a pattern create[s] a really unique look while still being timeless in nature.” Other popular trends are terra cotta floors with a colored glaze as well as cement tiles with a pattern painted over the top. As far as walls, Galloway says they are just as important as the rest of the room. “Instead of

just tiling the shower walls, we’re tiling full walls,” she says. “One of our favorite wall tile trends is the hand-formed tiles that feature more movement [and] rough edges.” Additionally, she says grasscloth wallpaper is making a comeback, with patterns being screen printed or painted on for a modern, coastal look. And any bathroom wouldn’t be complete without some extra decor—but make it functional. “We … love to use towel hooks and create additional storage for perfectly rolled-up towels, so guests feel like they’re staying in a hotel,” Galloway says, adding that an iron ladder against the wall or a stool by the bathtub will also warm up the space. And, last but not least, Galloway recommends adding artwork to the bathroom that showcases the ocean or other scenic landscapes. “We lean toward softer tones for a calming feel,” she says. This will uphold the relaxing vibe that was trending as of late while complementing these modern yet industrial chic accents for a welcoming allure.

CHAD MELLON

n recent years, it was all about the spa bathroom: finding ultimate relaxation in a calm, sleek and neutral interior. But the latest bathroom trends are incorporating more innovative materials and decor, making for an updated look that blends seamlessly with the rest of the home. “When we’re designing a home, we aim to make every bathroom feel like its own moment while connecting each space to an overall style throughout,” says interior designer Lindye Galloway, a Newport Beach resident. “We focus on unique materials, great patterns and designing interesting vanities to give each area its [own] standout style.” Galloway, who is the founder and creative director of Irvine-based Lindye Galloway Interiors, says that one of the biggest trends right now is vanities that “have the appeal of furniture.” To meet the demand, her company is designing custom options. Galloway also says that countertops and faucets are shifting toward a more industrial look, with concrete taking center stage for a flawless finish.

MOST WANTED

SOAKING IN STYLE

These items, which can all be purchased locally, will help transform your bathroom into a serene space with its own contemporary flair.

Add a bit of elegance to your counters with a set of three white MARBLE CANISTERSâ&#x20AC;&#x201D; in addition to the upscale look they offer, these polished pieces are great for storage and are designed to protect the contents from moisture, from $179.95, with advance order at Williams Sonoma, Crystal Cove Shopping Center. (949-464-2168; williams-sonoma.com)

This Danishinspired bamboo LADDER offers a fashionable and functional element that is perfect for hanging bath and hand towels, $139, at BoConcept Orange County, South Coast Collection, Costa Mesa. (657267-0100; boconcept.com) Use the HEWLETT ROUND SIDE TABLE as a place to set things during bathtime, from aromatic candles and incense to a book or your towel, $899, with advance order at Tommy Bahama Home, Fashion Island. (949-239-7171; tommybahamafurniture.com)

Adorn your walls with an easy-to-use grasscloth wallcovering like the elegant DEFINE GRASSCLOTH WALLCOVERING, $130 per yard, or the calming blue PLAIN GROUNDS GRASSCLOTH WALLCOVERING, $44 per yard, both at Barclay Butera Interiors, Corona del Mar. (949-662-1140; barclaybutera.com)

The PIEDMONT PEDESTAL SOAKING TUB, which features a 19th-century design and brass hardware with a choice of four different finishes, is ideal to place near a window with a view to create a luxurious setting in which to unwind, from $8,395, at RH (formerly called Restoration Hardware), Fashion Island. (949-760-9232; restorationhardware.com) NBM

NEWPORT BEACH MAGAZINE

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COMPREHENSIVE CARE All 4 Health N’ Wellness features a wide range of fitness instructors and wellness practitioners in a welcoming environment. BY KATHERINE DUNCAN

complete approach to wellness involves insight and treatment from a wide range of experts, from nutritionists to personal trainers and massage therapists. Now, all of those, as well as chiropractic care, physical therapy, yoga, boxing, boot camps, cryotherapy and more, are available at a single facility in Newport Beach. All 4 Health N’ Wellness, which opened in February, is a gym and wellness center that aims to give members and patients an array of options that can be tailored to meet their personal health goals. “I’ve found that, with a lot of health care [centers], we’re seeing a lot of medical providers [in the same space]—you have orthopedic surgeons, neurologists, internal medicine—you have that whole facility engulfed with all the providers in the medical world. We didn’t have a lot of facilities that have alternative health all under one roof,” says John Saddik, lead chiropractor, clinic director and founding partner at All 4 Health N’ Wellness. Saddik also serves as a team chiropractor for the Los Angeles Chargers football team. Here, he discusses the benefits of having such a diverse range of options in one place and how to make the most of the experience.

Newport Beach Magazine: How do All 4 Health N’ Wellness clients navigate the center’s many services? John Saddik: This is why it’s important that our facility have directors. … Knowing where … everyone’s expertise is helps a lot with that and allows us to get clients and patients to where they need to go based on where their needs are. … We all know each other, and what we all deal with, and are able to then direct them to the right place.

In what ways can the services and treatments help clients achieve specific health and wellness goals? JS: We have actually quite a few examples of that in-house, where we’ll have clients who are

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training or working out. Now, in that process during training, let’s say that there’s an injury that’s involved: … We’ll either have them see myself or see the physical therapist. During their therapy, we can then coordinate with their trainer on corrective exercises for their shoulder while they’re still maintaining other activities for their conditioning and training. In the meantime, if we need to, we can send them out to the cryo chamber for anti-inflammatory purposes or, if we’ve noticed that the issue behind the injuries is more [related to] flexibility, have them take a yoga class. Is the center for all fitness levels? JS: Yes. In doing this, we didn’t want to feel like we were isolating [as just] a sport-only or recovery-from-injury-only [fitness center]; we want it to be [all-]encompassing. … When you come in, anybody you see—if it’s myself, one of the trainers, a massage therapist—we have your health and best interests in mind to allow you to succeed in your goals, be it weight loss, strength training [or] recovery from injury. It’s all geared toward your goal and your health.

What makes All 4 Health N’ Wellness unique, as compared to other health and fitness centers in this area? JS: It’s the environment and the people that really make All 4 Health N’ Wellness what it is. Coming into the front office, being greeted by someone who knows who you are, as a familiar face, be it client or member. I know the majority—if not all—of the clients who come in here, even if they aren’t patients of mine. … That environment as a community is really what makes All 4 Health N’ Wellness stand out. … I jokingly say it’s like “Cheers,” where you walk into that bar and everybody knows who you are; [it’s] that kind of environment. What tip would you give clients to help them make the most of their experience? JS: Smile. Enjoy being here. We don’t want this to be a mission of “I have to suffer through my training” or “I have to suffer through my rehab.” It’s an amazing experience. It’s a fun experience. It’s a place that allows you to want to come back, even when you don’t have to be here.

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What are the benefits of having so many services and treatments in one place? JS: For one, to make it easier for patients and clients. At the same time, [it allows us] to be able to oversee and manage it more appropriately, so that things don’t get lost when you hand them off.

All 4 Health N’ Wellness presents your fitness, nutrition and recovery needs under one roof.

EXPERTLY EQUIPPED These accessories will help you make the most of your gym time.

Available in a variety of colors and prints, the bestselling POWER 7/8 WORKOUT LEGGINGS feature quick-drying, super-stretchy fabric and strategically placed seams for a comfortable and flattering fit. The back zipper pocket and side pocket provide convenient storage for a cellphone and other small items, $100, at Sweaty Betty, Lido Marina Village. (949-675-2562; sweatybetty.com)

The unisex NEW CREW BACKPACK 22L provides plenty of storage for gym essentials, including a pocket specifically designed for your water bottle. The fabric is water-repellent and can be easily wiped clean, $98, with advance order for the black color (or in-store for black cherry color), at lululemon, Fashion Island. (949-6449642; lululemon.com)

Made with premium synthetic leather, Everlast’s POWERLOCK TRAINING GLOVES are made for comfort and performance with wrist support to avoid hyperextension, $54.99, at Dick’s Sporting Goods, Fashion Island. (949-640-1107; dickssportinggoods.com)

Stay hydrated with the Hydro Flask WIDE MOUTH 32 OZ. BOTTLE, which is made with BPA-free stainless steel that is resistant to odor and bacteria. It also features double-wall vacuum insulation to keep your drink of choice cold for up to 24 hours, available in a variety of colors, $40, at Hobie Surf Shop, Corona del Mar. (949-706-8090; hobiesurfshop.com)

Used for both pain relief and extra support during workouts, KT Tape’s PRO EXTREME TAPE is durable enough for even the most challenging exercise routines, $22.99, at Big 5 Sporting Goods, Costa Mesa. (714-545-0047; big5sportinggoods.com) NBM

NEWPORT BEACH MAGAZINE

NEWPORT’S HABITAT

COZY COTTAGE

Marisa Wayne’s Eastside Costa Mesa home is the perfect resting place for a woman on the move. BY TANYA A. YACINA | PHOTOS BY DONDEE QUINCENA

arisa Wayne isn’t often found sitting around and waiting for things to happen. As co-founder and co-owner of GritCycle in Costa Mesa, she’s often on the go managing her popular spin studios, as well as her family’s busy schedules. But, when she’s at home, Wayne likes to be surrounded by warmth and function. Wayne, who is one of the daughters of the late actor John Wayne, was already familiar with the small street on which her family lives; she’s always known friends or relatives who have lived there.

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She also loves being close to the kids’ schools and to her office on 17th Street. The California cottage nestled on the edge of Eastside Costa Mesa, just over the Newport Beach border, gives the family a place to entertain and unwind. Home is Where the Heart Is “I like a little bit of rustic and a little bit of beachy, but I don’t have a certain decor style,” Wayne explains. “This is a small space, so lots of pieces double as storage. When 20 neighborhood kids are running in and out, I want them

to be comfortable.” Under the high, vaulted ceiling, the comfortable decor of the living room includes an oversized, custom-made sectional couch and a bar in the corner for entertaining. Over the white brick fireplace and mantel filled with family photos hangs a screenprint of Wayne’s acclaimed father from Andy Warhol’s Cowboys and Indians series. Much of the decor throughout the house pays homage to her father, including bronze statues, paintings and even a John Wayne family cookbook over the kitchen’s breakfast bar. Marisa

HOUSE HIGHLIGHTS Occupants: Marisa Wayne, her children and two dogs Neighborhood: Eastside Costa Mesa Space: 1,572 square feet, three bedrooms and two bathrooms Timeline: Originally built in the 1960s; the family moved into the home in 2013.

workout and a cool down. Wayne, who is also an instructor, explains that there’s no board or matrix to follow and no competition between class participants. “We definitely have fun during class. We sing and cheer each other on,” she says. “This is a very special group—you can watch the friendships form in this kind of a community, and that goes beyond their time in class together.”

Wayne’s mother, Pilar, painted a large piece that adorns the living room wall. “We spend a lot of time in the living area and kitchen,” Wayne says. “We watch sports, play dominos and the kids can run around in the backyard, too.” Light wood flooring spans the living room and entryway. The kitchen and dining room are floored with ceramic tiles. The modest kitchen’s breakfast bar attaches to the dining area, which includes a large table where the family can share a meal. The sizeable backyard of the one-story home has plenty of grass for the neighborhood kids and the dogs to run around on, as well as a swimming pool surrounded by cozy outdoor furniture. A hot tub sits to the side of the yard as a warmer option. “We moved to this area because I’ve always loved this street,” she says. “There weren’t a lot of kids in our last neighborhood and now … [my son] has six friends that live right down the road.” Wayne adds that she loves her neighbors, with whom she spends a lot of time grilling and drinking wine. Many of them support her business and annual Gritty Up fundraiser for the John Wayne Cancer Foundation, and she considers them close friends instead of simply people living in the houses nearby. “I know that they’re all really good parents and we have the same values,” she explains. “I feel like my son has a lot of strong, positive male role

models, and all the women help each other out. These people keep it real.” Getting Gritty Wayne and her GritCycle business partner, Matt Bourne, met when they both worked at YAS, a studio that combines yoga and spinning. Both realized they wanted to teach classes with more variety and, since Wayne had long considered owning her own boutique fitness studio, they started scouting sites to open the first location of GritCycle. The first GritCycle location opened in Costa Mesa in 2013 and the second followed in 2016 in the Monarch Beach area of Dana Point. In just the past year, four more locations have been added across the region, including Long Beach, Anaheim Hills, Huntington Beach and Ladera Ranch. The spin studio is focused on providing high-energy, full-body workout classes in a supportive setting. “I feel really good about what we do. Our studios are supportive and not competitive,” she explains. “We encourage our members to take the 45-minute class for themselves so they can walk out and be a better part of the community.” Wayne’s other partner is Joe Pham, founder of Ekam Yoga studio in Newport Beach, who has been involved in the business, on and off, since its inception. All levels are welcome in the GritCycle classes, which include a warmup, high-intensity spin

A Father’s Wish Prior to his death, Wayne’s father requested that she and her siblings use his name to help raise money and fight against cancer. John Wayne succumbed to stomach cancer in June 1979. “The John Wayne Cancer Foundation was inspired by my dad’s grit,” says Wayne, who is also a spokesperson for the organization. “We support education, awareness and research.” As she explains, the surgical oncology fellowship program allows surgeons from around the world to study with renowned oncologists from the John Wayne Cancer Foundation. “Then they go out and treat people around the world,” she adds. Wayne also began the Gritty Up fundraiser when she first opened GritCycle. In the first year, the event raised $200,000 to support the John Wayne Cancer Foundation and has continued to grow. This year’s fundraiser, which took place May 31 to June 1—just after what would have been John Wayne’s 112th birthday—garnered $435,000. The event included a party with libations, music as well as live and silent auctions at Lido House hotel, followed the next day by a three-hour indoor cycling class, the Gritty Up Ride, which included 100 teams of cyclists and was sponsored by GritCycle. “We started this fundraiser right away when we opened Grit[Cycle], and every year it has grown,” Wayne says. “We decided to do it every year, in honor of dad’s birthday, and this year was the biggest turnout yet.” NBM

NEWPORT BEACH MAGAZINE

THIS SPREAD: JOESAN DICHE

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With each Little Free Library that pops up in the Newport area, there are more opportunities to learn, grow and explore—just by reading. BY ASHLEY RYAN

G Segerstrom Center for the Arts in Costa Mesa features two Little Free Libraries—one for adults and a shorter one for children—on the Julianne and George Argyros Plaza.

etting lost in the pages of a good book is one of the most charming ways to relax, offering a chance to step away from the real world for a few minutes or hours while simultaneously inspiring creativity and enhancing knowledge. But relaxation isn’t the only benefit instilled by reading. According to the World Literacy Foundation, an Australia-based nonprofit that aims to elevate literacy across the globe, reading can help decrease blood pressure, lower heart rate and reduce stress as well as improve focus, strengthen vocabulary and activate the imagination. All around Newport Beach, Little Free Libraries are popping up to provide easy access to books—for these reasons and more. These small, usually wooden boxes are constructed in front of homes, at churches, within parks and beyond, with a simple call to action: take a book, leave a book. That means anyone passing by is welcoming to grab a book to read, drop off some for others to enjoy or a combination of the two. The concept started in 2009 in Wisconsin when teacher Todd Bol built his own library in honor of his mother. As his community embraced the idea, Bol began to think bigger and founded the Little Free Library nonprofit organization three years later. Although he died last year, his legacy lives on in this global literacy movement; this year marks the 10th since Bol’s library was built and already there are more than 80,000 other Little Free Libraries in over 90 countries around the world. With more than 12 in Newport Beach—seven in Corona del Mar alone—and plenty of others in neighboring cities like Laguna Beach, Costa Mesa and Huntington Beach, visitors and locals alike will have access to reading material through the end of summer, into the cozy fall season and beyond. So whether you opt for a sunny, seaside read on the sand, an afternoon story under shady trees in the park or a literary adventure from the comfort of your own home, there are enough books to go around.

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DO IT YOURSELF Learn to create a Little Free Library of your own. The Little Free Library nonprofit makes it easier than ever to start your own library. Shop online for a box that is weather-resistant and built to last, or create your

own structure to house your books. Registration costs around $40 and includes a metal plaque with a charter number for your library. Once you’ve registered and installed it, fill it with varied publications and you’re all set to reap the benefits, both literary and social. To learn more, visit littlefreelibrary.org.

A Love of Reading With so many different libraries popping up around town, it’s natural that the motivations behind each are as unique as the books that are placed inside them. Many of those starting their own Little Free Libraries have a background in education, so it’s only natural that they would want to promote literacy. “I was an elementary teacher for 43 years, so reading has been a huge part of my life and [I] feel that it is so important for everyone to have … access to books,” says Wendy Frankel, who now manages not only a Little Free Library on the peninsula but the Friends of the Library Bookstore at the Newport Beach Central Library as well. Another avid reader, Dr. Peter LePort, runs a little library of his own in Corona del Mar, citing books as valuable tools for learning as well

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as an enjoyable way to pass the time. While he works as a surgeon, LePort played an active role in his children’s education, helping to develop a homeschool program for them before going on to open LePort Montessori, a chain of schools throughout California and New York City. There is even a Little Free Library on the combination school/church campus at Christ Church by the Sea on Balboa Boulevard, launched by a group of retired teachers who wanted to support literacy in the peninsula community. But education isn’t the only inspiration for these streetside collections. Growing up with parents who didn’t read books, Barbara DeMarcoBarrett, a local author, says she was introduced to the literary world by her half-sister. Now, she has found joy in having a library of her own, and is happy to provide local children with access to books. “When I was a kid, libraries were so

Lavish Libraries One of the greatest things about Little Free Libraries is the fact that the owner has control over how they present the books. While there are kits available via the website that provide approximately 20 different styles of pre-made libraries in various colors, including the popular limitededition replica of Bol’s original structure, participants can also choose to create their own. Suzi White is the owner of a standout library on Begonia Avenue in Corona del Mar. The Tiki Book Barn, as it is lovingly called, was created this past spring, made to look like a Polynesian hut with a slanted roof, bamboo shoots and a special plaque with two pineapples that reads “Tiki bar.” “My husband, Bruce, made … [it] out of a discarded cabinet and scraps of wood and bamboo,” she notes, adding that she prefers to keep a mix of romance novels, thrillers, self-help books and historical fiction. “I love the whole idea of the Little Free Libraries,” she says. “If we are able to contribute, even just a little bit, in getting people to read more, then it’s all worthwhile.” Another library, located near the Back Bay shoreline, was created by Kayla Gottlieb as a community service project when she was only 13 years old. Also unique in nature, Gottlieb made the structure using skateboards. DeMarco-Barrett painted her library herself, placing red and yellow accents on a seafoam green base. She adorned a second box, designed specifically for children’s books, with a Dr. Seussinspired painting as well as other kid-friendly characters. In her adult-oriented box, find sneak peeks of upcoming novels—sent for her to review on a book-themed radio show. Many residents who have expressed interest in having their own library have received them as gifts from friends and family. For Frankel, her brother crafted it to resemble an actual library accented with a mini lighthouse on top. Other

ILLUSTRATION: OSMAN VECTOR/SHUTTERSTOCK.COM; FROM LEFT: CANDI SARY; SUZI WHITE

From left: Candi Sary’s library; Suzi White’s Tiki-themed one; Karen Carlson’s library, which was designed by her brother-in-law and painted by her sister

important to me,” she says. “… In Corona del Mar, I see so many parents with strollers on cellphones; I just wanted to have books in … [the children’s] awareness.” Another writer, Candi Sary, began to seek out Little Free Libraries every time she traveled, placing a copy of her own book inside. “It reminded me of being a kid and going to the library to pick out a special book,” Sary says. “… After seeing so many wonderfully creative ways people set up their little libraries, I was inspired to get one of my own.” These libraries have continued to spread throughout the city, helping to encourage reading among both adults and children.

Left: Former teacher Wendy Frankel, standing next to her library, believes everyone should have access to books. Right: a library fashioned like a schoolhouse

locals, like Corona del Mar residents Vivian Bennett and Karen Carlson, received theirs as gifts as well, with Bennett’s presented as a Mother’s Day present and Carlson’s designed by her brother-in-law and painted with flowers by her artistic sister. Both tend to stock the boxes with books from the Newport Beach Public Library book sales. “I try to curate the selection so there is something for everybody—classics, beach reading, mystery, action, humor,” Bennett says. As for Carlson, her focus is more on the little ones. “I try to have a good selection of children’s books,” she explains. For Laura Thiel, who lives in London and shares upkeep responsibilities with her mother, it’s important to have genres for all types of readers, so she includes a mixture of older favorites and new best-sellers. “There is always a treasure to be read hiding behind the little plastic doors,” she says. Crafted by her father in his workshop, the Balboa Island box features paintings and mosaics of sea creatures created by her mother. Coming Together While encouraging a love for reading is almost always what motivates residents to install a Little Free Library, it’s the interaction with the local community that truly makes it worthwhile for most. “Some neighbors have stopped by or left

notes to let me know how happy they are to have it in the neighborhood,” Sary says. “… I think the variety of little libraries in the area have inspired more reading and more generosity. It’s just so wonderful to see people going out of their way to drop off books to share with their neighbors.” Carlson says her Corona del Mar neighborhood has always been friendly, but she enjoys interacting with beachgoers visiting the shoreline near her home. “People walk by with little ones—particularly when they don’t want to leave the beach and they’re crying—and I say, ‘Here, read this book on your way up the stairs’ and they have a good time with it.” Over on Balboa Island, Thiel’s is the only Little Free Library around. Because of this, she is able to interact with both locals and visitors. “It is the tourists to the island that love it the most, I think,” she explains. “… In the summer, people come from all over to take from my Little Free Library. I sometimes hear people talking about it in the coffeehouse or doughnut shop on Main Street.” She adds that her neighbors are fans as well, visiting to see which new titles catch their eye. While the community aspect is important in local neighborhoods, it is especially vivid at local institutions that have implemented one of these miniature libraries. According to Jill Musser,

preschool director at Christ Church by the Sea, the local community was the main reason they decided to create one. “We want to always be a source of light for the community,” she explains. “… It’s a smell gesture, but fun for the young and old.” In nearby Costa Mesa, the Little Free Library effort has an even larger impact, with two boxes placed on the plaza at Segerstrom Center for the Arts. With one aimed at adults and a smaller library for children, they’re located in an ideal reading environment as well: a shady grove of trees with a sloping lawn and plenty of benches. “It’s a very peaceful spot—perfect for quiet, reflective times, coffee breaks and reading,” says Tim Dunn, the center’s director of public relations. Jason Holland, Segerstrom’s vice president of community engagement, agrees, adding, “We want the Julianne and George Argyros Plaza to be a public amenity and a town square of sorts for our community—accessible to all and family-friendly. We felt the presence of the Little Free Libraries would be another of many great free public amenities on the plaza that would contribute to that spirit.” So while a love of reading and access to books may be the main goal of the Little Free Library organization, it’s the community engagement that gives the project new life and will let it keep adding chapters to this movement. NBM

NEWPORT BEACH MAGAZINE

Newport Beach surfer Josh Hoyer competes in a West Coast Board Riders event.

The West Coast Board Riders organization brings surfers together through local competitions and other events. BY TANYA A. YACINA | PHOTOS BY RON LYON/WEST COAST BOARD RIDERS

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READY TO RIDE For more information or to get involved, visit westcoastboardriders.com, choose your city in the “Clubs” tab and email one of the board members for that group. Prospective members might also consider attending a local club meeting to learn more. Most of the clubs have Instagram accounts that post when the club meetings and overall events are planned.

ith no individual trophies and no prizes, only city bragging rights and a claim to the perpetual winner’s cup are the feathers in the cap of the West Coast Board Riders organization. A pet project of Casey Wheat, Ziggy Williams and Chris Moreno, the group’s tournaments were created to encourage friendly sport between cities, but also to promote working together as each club represents its city and competes for something greater than an individual win. What started as the bond between three kids who grew up surfing together in Huntington Beach has combined with the art of sportsmanship and some friendly heckling, harnessing a love of riding waves in local cities to create one of the newest surf events on the scene. “It all came about from a photo shoot that we did for our Sport of Kings clothing line,” says Wheat, who started the apparel brand with

Williams. “We got together generations of surfers to shoot portraits. The turnout was amazing: Seventy years of surfing showed up with guys that started surfing in the ’40s all the way to people that just started. “Hearing all the stories from the older crew about former board rider clubs like the Hole in the Wall Gang, we came up with the idea to start the HB Board Riders [in Huntington Beach]. The crew from Seal Beach … got wind of it and we challenged each other to a friendly competition for bragging rights and the rest is history.” Aussie Influence Moreno says he and the other WCBR founders looked to the Australian board riders clubs for inspiration and patterned the West Coast U.S. edition off that system. The trio started the Huntington Beach Board Riders Club in early

West Coast Board Riders competitors range from young groms to seasoned surfers. Middle left: Cities from several beach towns have clubs, including Newport Beach. In this men’s division photo is Newport surfer Eric Vallely (second from left, in red shirt). Bottom: Newport surfer Josh Hoyer competes in a WCBR event.

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LOCAL RIDERS Newport Beach club members help celebrate the sport of surfing.

Grant Collins surfing (bottom) and with daughter, Mackenzie, age 7 (top)

Grant Collins A surfer for 38 years, Grant Collins cites the beaches at 52nd, 54th and 56th streets in Newport as some of his favorite surf spots. He grew up under the original Echo Beach Movement, which emerged nearly 30 years ago at Echo Beach (also known as Kodak Reef) between 54th and 56th streets; the surfers were progressive and loud with a penchant for wearing neon colors. “It was such a cool thing to be part of, so many trends were created right at our home break,” says Collins, who is the president and co-founder of the Newport Beach Boardriders Club. “So many great surfers were from there, so many good surfers visited. [It was] one of the most publicized surf spots in the ’80s, ’90s [and] into the 2000s.” As an amateur, Collins surfed in many competitions in which he had some wins and quite a few finals, and won a series or two. He also surfed a few pro contests, and began the Newport Beach Boardriders Club in November 2016. “Getting to surf against guys you grew up competing against as a grom, now, at this age, is all-time. The brotherhood is strong and we are one big family,” he says. “Not to mention, grooming the next generation of groms to crush it—in and out of the water—is so rewarding. This whole movement is bridging all generations and strengthening our surfing community.”

Darren “Brillo” Brilhart The West Coast Board Riders Commissioner since 2018 and a member of the Newport Beach Boardriders Club, Darren “Brillo” Brilhart has been involved with this local group since it began in 2016. “[The WCBR competitions] are lots of fun,” he says. “Nothing better than representing your community with friends competing against your rivals.” A 45-year surf veteran, Brilhart’s favorite local spot to catch waves is Newport Point—at the bend in the peninsula—where he says the surf gets really hollow and powerful when it’s good. His go-to board is a 6-foot-4 fin round tail shaped by Rusty. Brilhart, who now produces surfing events for a living, surfed professionally for 10 years, and won two amateur national titles and few pro-am events. “[The Newport Beach Boardriders] won two events in 2017, but nothing since,” he says. “So, we are hungry to win again.”

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2016 and then extended friendly challenges to their brothers and sisters of surf in the communities up and down the coast. They also provided insight into how the original club was started so they, too, could establish local clubs. In 2018, WCBR doubled in size to 12 clubs and created two divisions, North and South, Moreno says. The Northern Division included Santa Cruz, San Luis Obispo, Ventura, South Bay, Seal Beach and Huntington Beach while the Southern Division encompassed Newport Beach, Laguna Beach, Dana Point, San Clemente, Carlsbad and Encinitas. For competitions, every club in that region sends 28 surfers, entering four in each of seven divisions. Although mostly categorized by age, one division includes all female wave riders, no matter their age. Moreno explains that, for 2019-2020, they decided to shorten the season from 12 months to eight, with regular competition now beginning in September and ending in April; finals are held in May. For the upcoming season, the clubs have added a Central Division and adjusted which cities are in each group. The new Central Division includes both Newport Beach and Laguna Beach. “We shortened the season to keep momentum and excitement through the year and mirror the Australian board riders clubs’ schedule so that we can do a world’s [competition] event,” Moreno says. “The Australian clubs have been around for decades and have been waiting for the U.S. to start.”

LEFT MIDDLE: COURTESY OF GRANT COLLINS; BOTTOM: @JVPSPHOTO

Darren “Brillo” Brilhart rides through the barrel of a wave

Dave Post surfing for Newport Beach at a WCBR competition event

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FRIENDLY COMPETITION While West Coast Board Riders contests are planned from Encinitas to Santa Cruz, here’s the local schedule. CENTRAL DIVISION Clubs: Seal Beach, Huntington Beach, Newport Beach, Laguna Beach and Dana Point Stop 1: Newport Beach (54th, 56th or Orange streets) Date: Oct. 19 Stop 2: Huntington Beach Pier (south side) Date: Feb. 15, 2020 Stop 3: Salt Creek Date: April 4, 2020 2019-2020 WEST COAST BOARD RIDERS CHAMPIONSHIPS The top two or three clubs in each division qualify. Location: Lower Trestles at San Onofre State Beach, south of San Clemente (tentative) Date: May 7-9, 2020

Bringing it Home After Huntington Beach, the next local club to officially form was Seal Beach, and the first contest was held in October 2016 between those two clubs; however, 2017 is the WCBR’s first official year of friendly competition because, by then, all of the coastal cities in the region had also established clubs—including Newport Beach, which was founded in late 2016. Participation varies by the size of each city, and the group estimates there are more than 1,000 active participants overall, in addition to the boosters, supporters, restaurants and local business owners involved with helping out at different levels. “The main goal is to bring the generations together,” Williams says. “… The older guys coach and teach the younger generations behind them.” “The clubs were started to bring our surfing communities together and help develop the kids in the community into solid, contributing citizens and to also compete in fierce, but

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friendly, competition,” Moreno adds. “But, the mindset is community and not competition. [While] competition is something the clubs do, … we always make sure that new clubs forming understand it is about community-building first and competition second.” Wheat says the contests are fun and exciting, with their unique tag-team format, but it’s actually the work that member clubs do year-round in their local communities that makes the experience so special. “From beach cleanups and barbecues [to] water safety and CPR training, movie nights, community learn-to-surf days, and annual scholarship awards to deserving club members to continue their educations, our clubs are having a real impact on the lives of every member,” Wheat explains. He also says the West Coast Board Riders organization is working toward expanding these surfing clubs across the country and establishing a national championship event to bring all of them together. NBM

Clockwise from top: Newport surfers (from left) Ryan Chalupnik, Shelby Detmers, Alison Corr and Eva Ozimec; in between sessions at a competition; Newport surfer Matt Myers (now with the Santa Cruz club) showing off his skills; Detmers, riding a wave for Newport’s club

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THIS SPREAD: GRAY MALIN

“The lifeguard stand is a quintessential image of Southern California,” says Gray Malin, who took this aerial photo in west Newport Beach at the end of 61st Street. “I wanted to capture this iconic symbol of days at the beach, summertime and the coastline of OC.” Based in West Hollywood, Malin has traveled the world—visiting remote locales like Antarctica and Namibia—to capture shots of these stunning destinations. Earlier this year, he released an OC series of beach photos, all taken from a doorless helicopter.

Aerial shots showcase this beach town’s beauty from above.

BY NEWPORT BEACH MAGAZINE STAFF

ewport Beach is a stunning locale from any angle, whether looking at the beaches or the hills in the middle of a clear summer day or on a fog-enshrouded morning. But a change of perspective—like the aerial photos on the next few pages—highlights the town’s scenic beauty in a whole new way. From colorful beach umbrellas along the shoreline to boats in the harbor, these bird’s-eye views will have you seeing Newport like never before.

“Newport Beach is so charming from the ground and it is equally, if not more, charming from the air,” Malin says. “I loved shooting this beach especially as I think it evokes the most idyllic and wonderful SoCal beach day.” Malin is the author of “Escape” and New York Times bestseller “Beaches,” books that feature his aerial and conceptual photography. He also recently released a coffee-table book, “Italy,” and a children’s book, “Be Our Guest!” Other products also feature his impressive images, ranging from cellphone cases to beach towels, puzzles and leather pouches. (graymalin.com)

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The blue of the sky almost mirrors the blue of the water dotted with boats in Newport Harbor around Lido Isle while the Balboa Peninsula can be seen in the distance of this drone shot by Newport Beach Media, a leading aerial photographer and cinematographer in coastal OC.

Showing a different view of the harbor area, this shot captures Balboa Island as an idyllic autumn sunset fades to nighttime and the lights of homes twinkle in the growing darkness. This photo was also taken by Newport Beach Media, whose drone photographers are licensed by the Federal Aviation Administration and insured, with years of experience shooting high-quality photos and videos around Southern California.

THIS SPREAD: NEWPORT BEACH MEDIA

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This photo was taken â&#x20AC;&#x153;above Balboa Pier on a stunning summer morning just after sunrise,â&#x20AC;? says Cornelius Kemp, founder and owner of Newport Beach Media. Kemp captured the image while working on a hyperlapse video with a colleague. To see the final video, created with some 11,000 photos shot around the city over the summer, visit the YouTube page of Hyperlapse Media.

Yachts fill the harbor during an annual boat show, as photographed by Kemp of Newport Beach Media. When not taking aerial shots of events like this, the company offers drone services ranging from high-quality pictures of luxury resorts and other real estate properties as well as brief aerial videos to post on social media platforms and even cinematic-style short films. (newportbeachmedia.com) NBM

NEWPORT BEACH MAGAZINE

Alejandra Padilla, executive chef of Five Crowns in Corona del Mar

Newport Beach is home to several standout female chefs and restaurateurs, who are distinguishing themselves in this city’s culinary scene and beyond. BY BEN MCBEE AND NEWPORT BEACH MAGAZINE STAFF

ALEJANDRA PADILLA Five Crowns Long before Alejandra Padilla became the executive chef at Five Crowns, her tools of the trade weren’t frying pans and knives, but rather scissors and a blow-dryer. “I actually used to be a hairdresser,” she explains, “But I’m really close to my

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husband’s little sister and we used to bake and cook together all the time.” After inspiring her sisterin-law to attend cooking school, her sister-in-law asked Padilla why she didn’t pursue it as a career as well. “She later told me that I had opened her eyes to something different about food. … I enrolled in culinary school soon after and never looked back.” It was a turning point that led to a successful career in fine dining, Michelin-starred restaurants and steakhouses in both New York and LA, including Jean-Georges, JoJo and the now-closed Anthos, plus training under European chefs. “My cooking style is light, coastal Mediterranean and very fruit-, veggie- and herb-forward,” she says, noting that she is also strongly influenced by her surroundings.

Where she grew up in LA, with so many cultures represented. “I love meeting neighbors of different backgrounds and going to various neighborhoods to discover unique foods and ingredients,” she says. Padilla now lives in Long Beach and heads this landmark restaurant in Corona del Mar, which is known for its prime rib and her favorite dish to make: steak. “I’m fascinated by the char and how the temperature changes the outcome,” she says. “No matter how good you are at cooking, the first cut into a steak always has a moment of suspense to see if you prepared it correctly—it’s very exciting.” She’s also proud of her 48-hour short ribs at Five Crowns. “It is fall-off-the-bone tender,” she says, “but looks and slices like a medium steak.”

ANNE WATSON; EAT & DRINK LOGO: HUNTER HUANG; FEMALE CHEF LOGO: GREENS87/SHUTTERSTOCK.COM

ike never before, women are kicking down barriers and making a name for themselves through exquisite cooking and the exemplary culinary experiences they create. On the following pages, we celebrate the outstanding female chefs and restaurateurs who are making a splash in Newport Beach.

AMELIA MARNEAU Marché Moderne At age 18, Amelia Marneau hit the ground running, working in restaurants right out of high school. Her passion certainly paid off when she was accepted to Le Cordon Bleu in Paris. “I was so excited to get to move to Paris for two years and be able to attend such a distinguished culinary and pastry program—it was an amazing experience and one that I will always cherish,” she says. Under the tutelage of several Meilleur Ouvrier de France chefs—the highest and most coveted title in the country for culinary masters—Marneau gained invaluable experience that she brought back to the United States. Before leaving Europe, she worked as the pastry chef at Les Ambassadeurs, a now-closed Michelin-starred restaurant at the Hôtel de Crillon in Paris. After returning home, her path led her to some of the top hotels and restaurants in Orange County, including Aubergine, where she met her husband, Florent. Twelve years ago, the duo set out on their own to establish Marché Moderne, and they still work side by side. “We’re so grateful for the longevity and we still love cooking for each and every one of our guests, new and old,” Marneau says. Diners will find Marneau’s philosophy is one that follows the seasons and employs the highest quality ingredients. Her favorite dessert to prepare epitomizes her French training: a delectable Napoleon with vanilla bean pastry cream between layers of flaky, caramelized puff pastry. It’s only available on Fridays and Saturdays and usually sells out. “I feel it’s my responsibility to make sure all of our guests particularly enjoy the last course of their meal here at Marché Moderne and help end their dining experience on a memorable note,” she explains.

TOP: KAT DE ANGELIS; MIDDLE: KNIFE & SPORK PR

AMY LEBRUN Lido Bottle Works Almost every restaurant that chef Amy Lebrun has worked at has been near the water, and her current position is no exception. Fittingly, her style is California coastal, but the executive chef at Lido Bottle Works is also interested—and skilled—in utilizing peak-of-season produce and influence from a variety of cuisines. “Lately, it’s been a mix of Mexican, Scandinavian and American,” she says. It’s no surprise that Lebrun is so well-rounded: Her career began as a pantry cook at the now-closed Rick’s Partners Bistro in Laguna Beach while she attended Orange Coast College and also worked in a grocery store. Then, Lebrun got her first break at The Ritz-Carlton, Laguna Niguel. “I was the garde manager, meaning I prepared cold foods including tea sandwiches, salads, fruits, ice carvings and more,” she explains. Over the course of eight years, she saw action in almost every kitchen at the resort, from the banquet to the dining room and club grill, honing her craft along the way. Now, Lebrun utilizes that expertise at Lido Bottle Works, with a culinary program built on fresh, hyperseasonal produce from trusted, local purveyors—and three gardens, including one at the restaurant, another at a Costa Mesa home and a third at a hotel that was converted into a residential rehabilitation center for the homeless. One of the dishes she’s most proud of: handmade fettuccine with a unique green olive pesto, clams, squash, fresh herbs and breadcrumbs.“I’m also big on spices,” she adds. “I’ll pick one at the beginning of the month and use it in [all] kinds of dishes.”

AMY SCOTT Tupelo Junction Cafe When Amy Scott went to college at UC Santa Barbara, she was looking to follow in her attorney father’s footsteps as a prelaw major. “I graduated with honors, straight As, was all ready to go, and I decided to open a restaurant,” she explains. Scott had worked at a cafe in downtown Santa Barbara to put herself through college and fell in love with the business. After graduating from college and returning home, Scott and her sister, Katie, helped their mom, Jeanne Scott (aka the Waffle Lady), open a breakfast restaurant in San Clemente in 1997. “Breakfast is our big thing in the family,” Amy Scott says. “Even my own son makes his own chocolate chip waffles for breakfast.” Waffles started the restaurant’s concept, and then customers kept asking for Southern-influenced items, she says. So, that inspired Scott to eventually open Tupelo Junction Cafe in Santa Barbara in 2001, naming her eatery after the song “Tupelo Honey” by Van Morrison. Scott assembled the menus, featuring dishes developed by Scott, her mom, sister (who graduated from The Culinary Institute of America) and the pastry chef (one of her best friends, who originally hails from Kentucky), with some inspiration also coming from Scott’s experience working with chefs in other restaurants. Only a year and a half ago, the restaurant moved to Newport Beach and continues to impress guests with Americana dishes and a dash of Southern flair. While still in Santa Barbara, Tupelo Junction was featured in Bon Appétit Magazine and the restaurant’s cranberry-pecan granola recipe was requested by Gourmet magazine. Scott particularly enjoys one of Tupleo Junction’s top sellers, the Dungeness crabcake and potato hash, decadently slathered in avocado salsa, beurre blanc and served with a poached egg.

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BRITTANY VALLES Oak Grill and Aqua Lounge Brittany Valles stays busy as executive chef at Oak Grill and Aqua Lounge, both located at Fashion Island Hotel. There, she oversees delicious seasonal breakfast, lunch and dinner menus for the restaurant and shareable small plates for the sophisticated nightclub. A strong proponent of utilizing whole animals or plants in her dishes, locally-sourced when possible, Valles also pulls from her bicultural background. “I am influenced by my heritage—German-Austrian and Hispanic,” she says. “Both cuisines are bright with bold flavors, which I’ve adapted in my cooking. I love cooking with spices and pickled items.” Valles adds that she enjoys reinventing comfort food with modern ingredients and familiar tastes. Throughout her career, Valles’ potential radiated and caught the attention of her mentors. As chef de cuisine at the now-closed ink.well, she received instruction from renowned chef Michael Voltaggio, and chef Cole Dickinson took notice of her potential while she was at Wolfgang Puck Catering. The recognition didn’t end there: In 2017, she was nominated for the StarChefs Rising Stars Awards. “My favorite dish, in general, to eat and make is mole, a traditional Latin sauce … [that’s] cooked low and slow for many hours,” Valles says. Mole flavors are featured in a dish at Oak Grill, the mole-spiced rack of lamb, with a wide range of ingredients coming together: chile powder, cumin, paprika and aleppo pepper for some spice; cocoa powder as well as white and brown sugar for sweetness; plus salt, black pepper and dried parsley. “It is a labor of love,” Valles says, “and I have fond memories standing by my grandmother’s side while she made mole and I shredded the cooked chicken.”

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FROM TOP: COURTESY OF FASHION ISLAND HOTEL; MICHELLE LARSON

CATHY PAVLOS Provenance Cathy Pavlos’ first job, as a teen back in 1970, was as a McDonald’s cashier. It was against that restaurant’s policy to allow women to work in the kitchen, but Pavlos kept pestering her manager until he moved her to the french fry station. She kept pushing to work the grill and she finally caught a break on the Fourth of July when the “Meat Man” (as they were called then) had a flat tire and couldn’t get to work. She had to stand on an upside-down pan to reach the grill, but she kept up with the orders—serving around 500 burgers on the hectic holiday. “From that day forward, I was scheduled on the grill,” she says. “I was the first ‘Meat Woman’ at a company McDonald’s. I made $1 an hour; the men made $1.35. Title IX changed all that in 1972.” Between that job and her current station as executive chef and owner of Provenance, more than 30 years went by. She pursued a career in architecture, but she just couldn’t stay away from the restaurant industry. In 2002, Pavlos went through a boot camp operated by The Culinary Institute of America in St. Helena for those seeking to switch their profession, although her expertise in the kitchen developed much earlier. “I grew up in a close-knit, large Italian family,” Pavlos says. “My grandfather was a commercial farmer and my grandmother was the best cook around. From the age of 4, I was her sous chef and, for a lot of that time, we often ate what we raised or could grow. I learned to cook very authentic Italian recipes and then perfected many of them when I lived in Italy.” She took those traditional flavors to her first venture, Lucca Cafe in Irvine. At Provenance, she says many of those same recipes are often filtered through the fresh and clean prism of California. “We are living in a very rich and bountiful time in California right now; my culinary style and cuisine allow me to both travel back in time and place as well as celebrate who I am today and where we are in the world.” Many dishes still have ties to Pavlos’ upbringing: The authentic lasagna bolognese on the menu at Provenance was her great aunt’s recipe. “Having spent time in Bologna, [Italy,] I do know that true lasagna is not six layers tall and full of ricotta cheese; it is closer to three layers, filled only with meat sauce, bechamel and Parmesan.” For a long time, Pavlos and her staff searched for the right meat to make an authentic bolognese sauce and finally crafted their own blend of American Kobe and certified Angus chuck, which has proven to be a winner. As Pavlos says, “When Italians swoon after taking a bite, you know you’ve hit the mark.”

FROM TOP: COURTESY OF SOL MEXICAN COCINA; JOHN WATKINS

DEBORAH SCHNEIDER Sol Mexican Cocina Getting your start cooking on private yachts in Florida, the Caribbean and Greece may sound like a chef ’s wildest dream, but Deborah Schneider assures it wasn’t as glamorous as it sounds. Regardless, Schneider’s path led her to become a partner and the acclaimed executive chef of Sol Mexican Cocina as well as the author of eight cookbooks, including one James Beard Award nominee and two bestsellers in their category on Amazon. Her latest work is titled “The Essential Mexican Instant Pot Cookbook,” which walks readers through fast and easy recipes for tacos, soups, salsas and more. Interestingly, Schneider started out as executive editor of a publishing house that created magazines and souvenir books for sports teams, opera companies and other events before she switched gears to focus on cooking. In July, Sol Mexican Cocina celebrated 10 years in Newport Beach, but will be celebrating from Sept. 26 to Oct. 5 with 10 days of specials. And with Schneider’s drive, the restaurant’s success makes perfect sense. “I just love the act of cooking, of making things and food in general. And eating, of course. I have a minimum of formal training and worked my way up,” says Schneider, who completed a 12-week Cordon Bleu-style school and worked her way through the cookbooks of Julia Child, Jacques Pépin and Alice Waters. “I read voraciously and have always sought out ‘growth’ positions where I would be challenged to the max,” she notes. Her resume includes fine dining in San Diego, becoming the first woman to head the kitchen at the four-star Hilton La Jolla Torrey Pines and the acclaimed Grant Grill, and serving as executive chef for Turf Club, the exclusive dining section at Del Mar Racetrack in San Diego, among positions at other top restaurants. Contrary to her style at Sol and Solita Tacos & Margaritas (in Huntington Beach and Valencia), her background is in classical French cooking, but everything Mexican was always fascinating to her. “I like superfresh, simple, clean flavors with big taste,” she says. Her favorite dishes to make at Sol are the Taco Vampiro, a mix of carne asada, serrano chiles, melted cheese, chipotle sauce, guacamole and pico de gallo stuffed into a double tortilla, and the Hot & Raw Tropical Ceviche. “My influences are vast, and not just Mexican; everything from 19th century cookbooks to food stands and markets in obscure places,” she adds. “… Anything spicy or deeply browned and crispy wins my heart.”

JESSICA ROY Café Jardin On top of her expert skills in the kitchen, Jessica Roy has a good ear. While washing dishes at Sur La Table, she would listen to the professional cooking instructors, taking mental notes and learning techniques as she cleaned. Her studies took place at home as well, where she would practice for friends by throwing lavish dinner parties. She finally broke through in the banquet production kitchen at the now-closed Fairmont Newport Beach hotel. “It was a whirlwind of fast-paced [service and] high volume, working under pressure and loving every minute of it,” Roy says. “I knew I was where I belonged.” It wasn’t long before she rocketed up the ladder, pushing herself to achievement at the highest level. Her signature Korean BBQ pizza called California Seoul won the $25,000 prize on TNT’s pilot series “On the Menu” with chef Emeril Lagasse. She spent time at the three-star Michelin-rated Alinea in Chicago, appeared on an episode of the Netflix documentary series “Chef’s Table” that featured the restaurant, helped open Alinea locations in Madrid and Miami, and was involved with pop-ups of Alinea in other cities. She returned to California ready to discover her own voice and creativity, and she found it at Renaissance Newport Beach Hotel’s Current Coastal Cuisine. Now, she is chef de cuisine at Café Jardin at Sherman Library & Gardens, a Pascal Olhats restaurant in Corona del Mar. Roy and Olhats will be working together to develop dishes in a style of “tradition meets innovation.” “I am very excited to partner with chef Pascal because he has the same beliefs and is committed to the finest quality,” she says. In addition to sourcing produce from Manassero Farms, Roy also seeks out the freshest ingredients at farmers markets and an on-site culinary garden. “I am very influenced and interested in unique flavor profiles that you may not typically see together,” she notes. “For example, I am working on a dessert right now utilizing strawberry, rye and caraway. Very unusual, but the flavors work.” As Roy says, she does not like to do what is expected, but rather to surprise diners and “create experiences that create memories.” Roy also recently appeared on an episode of “Guy’s Grocery Games,” a reality TV cooking show on Food Network.

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LESLIE NGUYEN Bosscat Kitchen & Libations Restaurateur Leslie Nguyen is an artist in more ways than one. “I have a deep appreciation for people putting their feelings out on paper or canvas,” she explains. Nguyen attended school to follow her own creative passion—she loves painting, but got her degree in graphic design—however, she’s always had one foot in the world of food, even from a very early age. Growing from a 15-year-old fast food employee to a host, server and, finally, a bartender, she picked up the knowledge of what it takes to build phenomenal dining experiences for customers. Fast-forward and Nguyen has several projects going in Southern California and Texas. In addition to Miss Mini Donuts, her doughnut bar catering business, Nguyen operates Bosscat Kitchen & Libations, Ten Asian Bistro and BCK in Houston with business partner John Reed. “After running a small bar for so long, we wanted a bigger kitchen that served a full menu,” Nguyen says. “Bosscat” was a nickname bestowed by Reed’s friends. “It was to make fun of him, saying that I am the real boss,” Nguyen shares. The Newport Beach whiskey destination serves incredible cocktails as well as American comfort food with Southern inspiration like Gulf shrimp and grits and Carolina barbecue salmon. A private whiskey room houses more than 300 bottles of whiskey, bourbon and scotch from around the globe. “Traveling also helps influence me,” Nguyen says. “There is such a big world out there and so much to see and experience. I reminisce [about] my good experiences and re-create it in what you see.”

LYNNE ANTHONY CAMPBELL The Quiet Woman For Lynne Anthony Campbell, a career in the restaurant industry began on the other side of the country at historic Anthony’s Pier 4 in Boston, which has since closed. “I loved the pace, relished my introduction into a world of food that was fascinating in a well-oiled business machine that was one of the highest grossing restaurants in the U.S. at the time,” she says. Campbell never intended to pursue it lifelong, but today she is the owner, chef and sommelier of The Quiet Woman in Corona del Mar, where dishes range from coconut Thai mussels to grass-fed lamb chops with sweet-and-sour mint sauce, slow-roasted short rib and mesquite-grilled lobster tail. Growing up, her maternal Swedish grandmother would bake pies, tarts and other pastry delicacies that were renowned in the neighborhood. Her father’s mother was Albanian—a culinary genius, despite the fact she could neither read nor write. “Nana cooked by feel and taste. I cooked with them both growing up and the cook by ‘feel and taste’ philosophy always felt comfortable to me,” Campbell says. She never attended culinary school and doesn’t have a specific style when it comes to the type of food she creates, but adds, “[When I’m cooking,] the constant in my approach is what I call ‘the second bite’ philosophy. If you take the first bite or the first sip and you are compelled—[or] inexorably forced—to take a second bite or sip, then the food, the wine, the cocktail … owns you for that moment. It takes you on a little trip whether you want to go or not. That experience is always the goal.”

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TOP: KIRSTEN GILLIAM

NANCY SILVERTON Pizzeria Mozza The proof of Nancy Silverton’s accomplishments as a restaurateur and chef is in the pizza (and her delicious crust). Aside from Pizzeria Mozza in Newport Beach, she co-owns another Pizzeria Mozza, Osteria Mozza, Mozza2Go and Chi Spacca, all in Los Angeles, having established wellknown La Brea Bakery and the now-closed Campanile Restaurant there as well. Silverton’s artistry with cheeses and breads, particularly sourdough, is at the heart of her talent, which she developed at Le Cordon Bleu in London and Ecole Lenôtre culinary school in Plaisir, France. Her name rings bright in the realm of gastronomy, and she has cooked alongside some of the industry’s giants, such as Wolfgang Puck and Jonathan Waxman. Providing mentorship to others, she has laid the foundation for many notable chefs, is the author of multiple books, has been profiled on the Netflix documentary series “Chef ’s Table” and, in 2014, she won the James Beard Foundation’s Outstanding Chef award. Superb is her cooking, and so is her community impact. Silverton is active in charitable organizations including No Kid Hungry and Alex’s Lemonade Stand Foundation in cities across the country.

SHELLY REGISTER A Market A Southern California native, Shelly Register spent many summers growing up taking trips to New York City, including Harlem, where her parents hailed from. In New York, food was at the center of each visit, and she recalls savoring “everyday” eats like Kaiser rolls, bagels, knishes, frankfurters with natural casings, fried chicken gizzards, Jamaican meat patties, West Indian buns, shrimp toast and Chinese food. Those memories, as well as cooking with her mother, heavily influence her today. “My cooking style is rustic and simple, using the best quality ingredients,” Register says. “Some of my most memorable experiences were at Gramercy Tavern, Bouley Bakery Restaurant, Café Boulud and Del Posto.” With a biology degree from UC Irvine, she had intended to attend medical school, but found her passions lie elsewhere. She went through the culinary program at Johnson & Wales University in Miami and completed an apprenticeship at Emeril Lagasse’s flagship kitchen in New Orleans, then came back to OC and worked at Aubergine with Florent Marneau, now the chef and co-owner of Marché Moderne. While there, she fell in love with making pastries and, upon graduation, came to work as a pastry chef at A Market, where she now serves as culinary director, curating a selection of fine wine, cheeses, baked goods and other products for the specialty deli and grocery. Her exquisite handmade pastries come in savory and sweet flavors, but lately she’s been experimenting with spice. “Right now I’m completely obsessed with a condiment called salsa macha, which is a salsa using all toasted, dried chiles, garlic and sesame seeds and peanuts,” she says. “The first time I tasted it, it reached down into my soul and moved me.”

TOP: COURTESY OF A MARKET; BOTTOM: COURTESY OF ZOV’S

SHERI DREWRY Wilma’s Patio On charming Balboa Island, Wilma’s Patio carries on a family’s legacy, one that spans nearly 40 years and two locations. Wilma Staudinger, the eponymous figure beloved by locals and out-of-towners alike, died in 2014. Her daughter, Sheri Drewry, took over ownership of the restaurant, and with her husband, Dave, has kept this warm and welcoming environment alive in her memory. Although she has no formal culinary training, Drewry has a passion for cooking and learned by spending time at her parents’ previous restaurants from the age of 10. Wilma’s Patio always has been a family business, thriving for several generations with longtime employees and guests who are treated like family, too. “We’ve been around for so long and we’ve literally watched so many families grow up,” Drewry says. The eatery specializes in homestyle American and Mexican cuisine and some recipes come from Drewry’s family, like the coleslaw that her grandma used to make. In 1997, Wilma’s Patio moved to its current, larger space and, to this day, wows customers with the signature Belly Bombers bread bowl stuffed with an egg scramble. Drewry, who served as president of the Newport Beach Restaurant Association in past years, says the key to success is good food and good service. “You have to have both,” she says. Drewry does everything from ordering ingredients to greeting guests. “I like making people happy,” she says.

ZOV KARAMARDIAN Zov’s Chef Zov Karamardian and her namesake restaurants have been serving Eastern Mediterranean meets contemporary Californian cuisine longer than most restaurants have been around—more than 30 years, in fact. Karamardian, who was born in the Middle East and came to the U.S. when she was 13, learned to cook by watching her mom in the kitchen at home and by watching Julia Child on TV. Then, in 1987, Karamardian drew on her Armenian roots and immense culinary abilities to open Zov’s Bistro and Bakery in Tustin. The menu was unfamiliar to many locals, but the food’s appeal was unquestionable, and the family business gradually expanded to meet the fervent requests of her dedicated guests with locations in Anaheim, Irvine and Newport Coast. Over that time, she became an icon and built an institution, garnering a list of accolades both lengthy and impressive: James Beard Angel Award winner; California Chef of the Year, named by then-Gov. Gray Davis; Chef of the Year at the Golden Foodie Awards; and the Orange County Business Journal’s Restaurateur of the Year, to name a few. She even had the opportunity to cook alongside Child, her idol, several times. They even cooked together once, for a fundraiser at Zov’s. To show appreciation for her success and loyal customers, Karamardian is very active in giving back to the community through charity work. Her vibrant and richly flavorful style can be enjoyed in her two cookbooks or in the chic, upscale setting of Zov’s eateries. The meals are familial, wholesome and cooked with love. NBM

NEWPORT BEACH MAGAZINE

With so many culinary options along Newport’s coast, dock and dine or simply pick up food for a picnic on the water while cruising through the harbor. BY DANIELLE BAUTER AND NEWPORT BEACH MAGAZINE STAFF

nyone who has had the pleasure of cruising through Newport Harbor knows that feeling: Wind rushes through your hair, as the salty ocean breeze caresses your face. Steering a Duffy boat through the bay, you spot a pelican contentedly perched on a lifeboat as it bobs up and down in the water and a group of paddleboarders effortlessly glides by. Your arrival is timed perfectly with the approaching sunset and you watch the ever-changing kaleidoscope

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of color as the sun sinks below the horizon. Now, an important decision must be made: Where are you going to eat? Fortunately, a variety of options abound in and around Newport Harbor. From upscale restaurants with views of the water to cafes on Balboa Peninsula that deliver to the dock, many places also offer on-board catering. Here are some popular places to pull in, dock and order for a veritable feast of coastal cuisine.

Dine and Unwind With two other locations in Huntington Beach and Los Alamitos, Mama’s Comfort Food & Cocktails is one of the newest additions to Mariner’s Mile. It has a large dock for public access and can fit 10 to 12 Duffy boats at a time. Dock attendants are available Thursday through Sunday to assist with delivery. Mama’s also has a special Duffy menu and sells biodegradable coolers along with sodas and bottled water at the dock.

FREEVIDEOPHOTOAGENCY/SHUTTERSTOCK.COM; EAT & DRINK LOGO: HUNTER HUANG

MARITIME MEALS

TOP AND BOTTOM LEFT: COURTESY OF MAMA’S COMFORT FOOD & COCKTAILS

Clockwise from opposite page: A perfect sunset setting for dinner on the water; the dock at Mama’s Comfort Food & Cocktails, available for boaters to pull in and pick up food; the Maine lobster roll at A&O Kitchen & Bar at Balboa Bay Resort; biscuit sliders at Mama’s

“We tend to follow a lot of what’s out there as far as social trends … and what people are eating—and we try to do our best take on them and what we would want to see,” says Robert Corrigan, co-owner of Mama’s. With more than 145 items on the menu, the only difficulty you’ll have is narrowing down the options. Meanwhile, The Cannery Seafood of the Pacific has a separate Duffy menu available, but any of its regular menu items can also be grabbed on a to-go basis. Options include ahi tuna tartare tacos, shrimp cocktails, avocado toast and sushi rolls. If you call ahead and place a to-go order, the staff will pack up everything needed for the boat and bring it right to the dock. The restaurant also has its own top-of-the-line Duffy that can be rented. At Balboa Bay Resort’s two restaurants, diners can also have food delivered to their boats. Or, local boaters may pull up to the public dock, park and dine at either Waterline or A&O Kitchen & Bar; the latter recently debuted a new menu. Further down the marina is Sol Mexican Cocina, which offers on-board catering. Paige

Wylie, regional director of events and sales, says the restaurant’s catering menu was designed to revolve around fan favorites, while considering which food items would travel the best and maintain quality. One of the eatery’s most popular items is the “build-your-own taco” option, which includes three meats and all of the fixings to create your own tacos while cruising on the water. Wylie says the restaurant intends for the catering menu to be just a starting point for guests, who are welcome to customize their orders. “The inspiration behind this catering menu is directly from Baja Mexico and the surfing trips that our owners would make down to Baja for fun. Simple, clean flavors and homemade salsas and sauces,” Wylie says. The slips in front of Sol can also be used by boaters coming to Tavern House Kitchen & Bar, which recently replaced 3-Thirty-3 Waterfront. The concept was created by restaurateurs David Wilhelm and Gregg Solomon, who have each developed several eateries in OC. Wilhelm is known for the now-closed Sorrento Grille, Kachina and French 75, which were all in Laguna Beach, the former

Chat Noir in Costa Mesa and Chimayo Grill in Newport Beach, and Jimmy’s Famous American Tavern, which has five locations including Dana Point. At Tavern House, which uses organic produce, humanely raised meats and sustainably harvest seafood, guests will find ahi poke, shrimp cakes, barbecue chipotle bourbon oysters, red snapper “Veracruzana,” buttermilk fried chicken, filet mignon and burgers, plus a sundae for two called Bananarama. And over on the Balboa Peninsula in Cannery Village is Arc Butcher & Baker, the newest venture by power couple Noah and Marín von Blöm. A combination cafe, bakery and butchery, the restaurant is already known for its boat and party baskets, which are perfect for a ride around the harbor. “We try to make it easy—things that you’d want to eat when you’re out on the water, that’s light and refreshing,” Marín says. Popular Picks At Arc Butcher & Baker, the owners listened to what people in the community wanted to see on

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Clockwise from above: Arc Steak served with duck-fat potatoes at Arc Butcher & Baker; a dock at The Cannery Seafood of the Pacific; tomatoes and peppers on the grill at Sol Mexican Cocina, which also offers dock and dine options

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Corrigan says the “Duffy crawl” is proving popular: Boats go from dock to dock for a progressive dinner of sorts, ordering a dish or two at each restaurant. And there are plenty of places to visit. Billy’s at the Beach has a lineup of pupus that are perfect for taking on the boat: coconut shrimp, Hawaiian barbecue pork ribs, kung pao calamari and grilled skewers of teriyaki beef are all great for sharing. Appetizers are also plentiful at Woody’s Wharf, from the ahi poke tower to bacon-wrapped dates, lamb lollipops, nachos, buffalo cauliflower or Bang Bang Shrimp, which is fried shrimp in a spicy sauce. Up the channel from Woody’s, find alfresco, waterfront dining with a white tablecloth experience at The Dock, which has a limited number of slips for vessels. Dishes range from steak to red wine-braised short ribs, spiced New Zealand rack of lamb and Cajun-spiced poached lobster for dinner or brioche French toast, eggs Florentine and short rib chili omelet for Sunday brunch. Down the peninsula, pull up to Lighthouse Bayview Café in Marina Park. Look for the building that resembles, well, a lighthouse. Dive into lobster mac ’n’ cheese, Parmesan spinach dip, blackened shrimp tacos, lobster rolls, The Lighthouse Burger, pan-roasted Atlantic salmon

or even filet mignon. At Bluewater Grill, you might pull up alongside the restaurant’s own fishing boat, the Pilikia, then enjoy fresh seafood like the signature chipotle blackened swordfish, pan-seared scallops with goat cheese grits or appetizers like ahi tuna poke, ceviche or baked crab and artichoke dip to share. And over by the Balboa Fun Zone, Harborside Restaurant serves up classic steaks, seafood, pasta, pot roast, rack of lamb, fish tacos and more within the historic Balboa Pavilion. Those who navigate their vessel under the Coast Highway bridge will find a scenic stop at Back Bay Bistro in Newport Dunes Waterfront Resort & Marina. Try jumbo diver scallops with corn risotto, shrimp scampi, lobster mac ’n’ cheese, slow-cooked short rib or the chef ’s specialty, macadamia nut-crusted Hawaiian mahimahi with mango-pineapple relish. At Lido Marina Village, the Central Avenue Public Pier and Plaza allows boaters to dock and then shop or dine at restaurants such as Lido Bottle Works, Circle Hook Fish Co., Malibu Farm, zinqué and Nobu. Find fresh and creative sharing plates at Lido Bottle Works with options like pork belly bao buns, burrata and nectarine puree, hummus with

CLOCKWISE FROM LEFT: COURTESY OF ARC BUTCHER & BAKER; COURTESY OF THE CANNERY SEAFOOD OF THE PACIFIC; COURTESY OF SOL MEXICAN COCINA

the menu: Locals made several suggestions when stopping by during construction to check when the restaurant would open. Many items from the von Blöms’ other restaurant, Arc Food & Libations at SoCo and The OC Mix, also made it onto this menu, including their meatball sandwich and assortment of tacos. And, based on a suggestion, the restaurant now delivers anywhere on the peninsula via a golf cart. “A lot of people utilize our delivery so they don’t even have to get off their Duffy or [other] boat. … And all of the offerings are intended to be utensilfree. That way they’re easy to eat,” she adds. In addition to delivery, on-board catering can be arranged. A full catered experience with plates and flatware is also available from The Winery Restaurant and Wine Bar when reserved ahead with the events coordinator. Or, guests may dock their boat and come in for an elegant meal or place a to-go order, which will come in boxes; restaurant staff can bring the food right to your boat. Choose from a seafood tower, charcuterie and artisanal cheese board, slow-braised Angus beef short rib, chile-lime-rubbed mahi-mahi, grilled lobster tail, Alaskan king crab legs, steaks and a variety of sides including black truffle mashed potatoes. Some boaters may seek a more casual option.

Clockwise from top left: The marina view from A&O Kitchen & Bar’s patio; salmon toast at Arc Butcher & Baker; enjoying the view on the water; carne asada tacos at Sol Mexican Cocina

Gourmet Gatherings Taking a boat out on the water is a great idea for many types of gatherings, from a girls’ day out to a get-together for the guys to celebrate a special

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occasion. It’s also a romantic date idea. At Arc Butcher & Baker, the meals are delivered in biodegradable packaging and are intended to be shareable. Ranging from mini pot pie bites to meatball skewers and a “croissandwich” platter, the intention is to create shareable plates so that diners can order an assortment of baskets based on their party’s size and preference. Marín suggests that a popular brunch item for a girls’ day out is the eatery’s granola platter, which includes fresh berries, granola, yogurt and honey. Men seem to be drawn to the taco or enchilada platter, which includes chicken, duck, rice and beans. For couples, a cheese board is always a hit, especially when it includes three different types of cheeses, crostini, lavash crackers and honey. Corrigan agrees that at Mama’s, many couples tend to drift toward charcuterie boards, cheese plates and a bottle of wine (which is 50 percent off on Wednesdays). Many of Mama’s dishes are comfort food, so chicken and waffles and the tater tot skillet plates are proving popular. At Sol Mexican Cocina, Wylie recommends the grilled fish tacos, ceviche and warmed goat cheese for a girls’ day. For guys, she suggests the vampiro tacos, beer-battered fish tacos and build-your-own tacos. For romance, warmed goat cheese is once

again the winner. According to Wylie, “blondie bites are also a no-brainer.” For drinks, many people combine their own alcohol with the margarita and michelada mixes that the restaurant sells. Bottles of wine and beer can also be ordered for takeout. A&O Kitchen & Bar has a variety of options for groups and couples. A gathering of female friends might enjoy a taste of the crab cakes with heirloom tomatoes and basil aioli or the fried calamari with togarashi spice, shiso leaf and lime aioli. Also perfect for a warm day this season is the A&O Chopped Salad filled with kale, red cabbage, salami, provolone, olives and pepperoncinis with a red wine vinaigrette. Men might be drawn to the chicken wings served Cajun style or with buffalo sauce, or the Maine lobster roll sandwiches served on brioche. A good option for a couple seeking a fiery encounter would be the blistered shishito peppers accompanied by the burrata crostini with English pea pesto, mint and tendrils. Whatever dishes you choose, enjoying an alfresco meal while cruising around Newport Harbor is always a good idea and proves that a picnic doesn’t have to only be enjoyed on a blanket laid over the grass or sand. Newport’s many restaurant options for boaters brings new meaning to dining on the water. NBM

CLOCKWISE FROM TOP LEFT: COURTESY OF BALBOA BAY RESORT; COURTESY OF ARC BUTCHER & BAKER; FLAMINGO IMAGES/SHUTTERSTOCK.COM; COURTESY OF SOL MEXICAN COCINA

heirloom tomato bruschetta, Jidori chicken wings with Oaxaca chile and short rib croquettes, plus a cheese and charcuterie board. Nearby, Malibu Farm boasts veggie-forward menu items made with local, organic produce whenever possible. Try the Newport Nachos; cauliflower crust pizza with arugula-basil pesto, mozzarella, heirloom tomatoes and lemon vinaigrette; vegetable paella; or vegan coconut curry. Zinqué, a European-style cafe, also showcases fresh flavors from deviled eggs made with Sriracha mayo to charcuterie boards, tartines, flatbreads, quiche and more. Circle Hook offers a selection of seafood such as oysters on the half shell, Thai coconut clams, lobster rolls, wonton poke tacos and fish and chips. Nobu, an elevated eatery that fuses Japanese dishes with Peruvian ingredients, is also seafood heavy with sushi rolls, lobster ceviche on butter lettuce, jalapeno scallops and rock shrimp tempura with butter ponzu sauce, although a few meat dishes are also available like the prime filet with pomegranate teriyaki.

Grow a Pear at Lido House hotel’s Topside bar

CLOCKWISE FROM TOP LEFT: COURTESY OF LIDO HOUSE; COURTESY OF GRATITUDE KITCHEN & BAR; KEVIN GOSSELIN; JANAE CASTELLANOS

I Am Sour, a vegan cocktail with aquafaba instead of egg whites, at Gratitude Kitchen & Bar

Taste for Tequila “Everyone loves a margarita,” says Riley Huddleston, the executive chef and a partner at Lido House hotel’s Topside bar. This is particularly true when the beverage goes far beyond your basic tequila-plusmargarita-mix variety, and even more so when it boasts a pop of unexpected flavors. This rooftop bar’s signature version of the margarita, dubbed the Grow a Pear, sources a unique ingredient: prickly pear juice, which is taken from the cactus plant, grown from the same terroir as agave, Huddleston says. Topside’s variation of the long-standing classic also combines Casamigos blanco tequila, Cointreau, vanilla aroma and agave syrup—all shaken together and garnished with a lime wedge. Meanwhile, Stag Bar & Kitchen’s signature cocktail also incorporates an unexpected fruit that’s ripe for summer indulgence: watermelon. The eatery creates a unique twist for its watermelon jalapeno margarita by infusing Don Julio blanco tequila with fresh jalapenos, combined with house-made watermelon puree and lime juice. The mixture is poured into Stag’s signature cocktail glass, the rim of which is coated in Tajin seasoning for added color and spice. At Corona del Mar’s English-style gastropub called SideDoor, patrons can sip tequila mixed with some other, unexpected flavors—and types of alcohol. Smoke on the Horizon, one of SideDoor’s signature cocktails, combines reposado (aged) tequila, lemon juice, orange bitters and simple syrup made with turbinado sugar. But the beverage also contains two other types of spirits to pack an extra punch: mezcal, which is the The watermelon smokier cousin of tequila, and Jardesca, jalapeno margarita at a distilled white wine apertiva. Stag Bar & Kitchen

Bourbon-Based Beverages For those who prefer dark liquor, Bosscat Kitchen & Libations is a whiskey destination, boasting a room that stores more than 300 bottles of whiskey, scotch and bourbon from all over the world. So, it’s no surprise that the establishment’s signature cocktail, The Bosscat, takes its own spin on a longstanding libation: the whiskey sour. “The idea of The Bosscat … came from trying to reflect the atmosphere of the restaurant in a cocktail. We needed something well-balanced [and] easily drinkable with a great presentation,” explains Chris Daily, Bosscat’s general and bar manager. “Since we were working with whiskey, we wanted the flavor profiles to be attractive to an audience who didn’t favor whiskey as their spirit of choice.” To whip up the palate-pleasing pour, Basil Hayden’s bourbon is mixed with house-made lemon simple syrup and angostura bitters, and garnished with a sprig of fresh rosemary. Meanwhile, at plant-based eatery Gratitude Kitchen & Bar (formerly just called Gratitude), a signature cocktail dubbed the I Am Sour comprises both bourbon and an array of fresh, vegan ingredients. Upon first sip of the beverage, you’re sure to taste the chamomile-infused bourbon, pineapple and lime juice. But also blended into the I Am Sour is cachaca, a Brazilian spirit made from fermented sugarcane juice, and aquafaba, the liquid in which canned legumes like chickpeas can be found. Incorporating this liquid into recipes is a rather novel concept, but the gooey consistency can mimic the texture and appearance of egg whites—Gratitude’s nod to a cocktail ingredient trend of recent years. Get a taste soon as the restaurant is set to close Sept. 3 to be transformed into the ownSmoke and Mirrors ers’ other concept, Gracias Madre this fall. at Olea, which combines Jumping on the bourbon bandwagon and its rising bourbon and peaty scotch popularity, craft cocktail destination Olea’s signature beverage, Smoke and Mirrors, was made for slow sipping in warm weather. The concoction comprises bourbon and peaty scotch—the smoky flavors from which inspired the drink’s name. “The cocktail looks so light and refreshing, but has a beautiful smoky finish. I think that gives you a little surprise flavoring, which the name also plays into,” explains Gabe Whorley, beverage director and founding partner at Olea. Additionally, the drink is made with freshly squeezed lemon juice and creme de peche, a French liqueur made from ripened peaches. A sprig of thyme is also used; the thyme is first burned and smoked in the glass for added flavor and then used to garnish the drink.

NEWPORT BEACH MAGAZINE

Skinny Colada at Fly ‘N’ Fish Oyster Bar & Grill

IF YOU LIKE PINA COLADAS Fly ‘N’ Fish Oyster Bar & Grill’s “skinny” version of the popular tropical drink is easy to make at home.

Skinny Colada Yield: 1 serving 1 ounce Cîroc Coconut vodka 3 ounces coconut water 1 splash pineapple juice ½ ounce Diamond Head Special Dark Rum, for float Maraschino cherry, for garnish Pineapple wedge, for garnish In a cocktail shaker, mix vodka, coconut water and pineapple juice together with ice. Pour into a glass, add the rum float and garnish with a pineapple wedge and maraschino cherry.

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The Gin Game Cameron Mealey sought to add some refreshing gin cocktails to the Bayside Restaurant menu after returning from a recent trip to Scotland. “I spent some time in Dufftown and had some amazing gin cocktails, and thought to myself that we really needed to expand our gin specialty cocktails,” explains Mealey, the restaurant’s events manager. As such, the Dufftown Delight was added to the menu in the spring, and it’s become a staple offering at Bayside. Made with Hendrick’s Gin, ruby red grapefruit juice, Giffard Wild Elderflower liqueur and just a dash of simple syrup, the cocktail is topped off with a splash of soda water, served on the rocks and garnished with a slice of cucumber. “I love a good gin cocktail, where all the components really complement each other. The botanicals in a gin should never be covered up by the other ingredients—the gin should really shine,” Mealey says, adding that cucumber is an ideal complement to both Hendrick’s Gin and freshly squeezed grapefruit juice. The signature cocktail at CdM Restaurant, aptly named the Gin Blossom, also incorporates multiple flavor profiles to best complement the botanical notes found in gin. Here, the beverage comprises a mix of Sipsmith London dry gin, freshly squeezed lemon juice, house-made hibiscus syrup (which gives the drink its vibrant pink color), egg white and lavender bitters for a sipping experience that will transport you to a peaceful English garden. Meanwhile, Balboa Bay Resort’s A&O Kitchen & Bar boasts a gin drink with the ideal combination of sweet, spicy and bitter notes. The Bullseye Negroni was created and named by Travis Johnson, head bartender and mixologist, who began his career by working nightshifts as a barback at A&O; the cocktail’s name pays homage to his roots at the restaurant. The eye-catching libation is made with rooibos chai-infused Amass Los Angeles dry gin, which is distilled with 29 botanicals; Martini & Rossi Bitter, used in place of the traditional Negroni component, The gin-based Bullseye Negroni Campari bitters; Carpano Antica Formula sweet vermouth; at A&O Kitchen & Bar in and Scrappy’s cardamom bitters. Balboa Bay Resort

CLOCKWISE FROM TOP LEFT: JULIO HAWKIN; ARI MOSHAYEDI PHOTOGRAPHY; JOHN DOLE; COURTESY OF BALBOA BAY RESORT

The beachside location of Fly ‘N’ Fish Oyster Bar & Grill inspired the addition of its Skinny Colada cocktail, according to Executive Chef Julio Hawkins. And the drink is made all the more popular due to the fact that it takes a healthier approach to the traditional, calorie-laden version: It combines coconut vodka, coconut water, just a splash of pineapple juice and a dark rum float. Try your hand at making the cocktail for a light-yet-satiating taste of the tropics this summer.

Gin-based cocktails, including the Dufftown Delight (left) at Bayside Restaurant and Gin Blossom (right), featuring house-made hibiscus syrup to give it the bright pink color, at CdM Restaurant

CLOCKWISE FROM BOTTOM LEFT: COURTESY OF TOMMY BAHAMA; COURTESY OF FASHION ISLAND HOTEL; JOHN DOLE

Versatile Vodka Generally flavorless, vodka can pair with just about anything, making it a go-to liquor for cocktails as it allows the other ingredients to shine. A Restaurant, a local landmark in Newport, offers a signature drink that combines both vodka and gin. The Black Tie Martini features Ketel One Citroen vodka—infused with four kinds of lemons and two types of limes—mixed with Nolet’s gin, based locally in Aliso Viejo, and the smooth and fruity Lillet Blanc aperitif. Served up, in a chilled martini glass, the libation is garnished with a lemon twist, perfect for sipping before dinner. At Aqua Lounge, within Fashion Island Hotel, one of the signature drinks—and also one of the most popular—is the Dutch Mule. This refreshing cocktail, served in a traditional copper mug, brings together Ketel One vodka, Q ginger beer and the citrus flavors of lime juice and Fee Brothers West Indian orange bitters. Situated nearby at Fashion Island, Fig & Olive offers an eponymous signature cocktail starring Ketel One Botanical cucumber and mint vodka as the main ingredient. The Fig & Olive drink also incorporates the bright flavors of blood orange olive oil and blood orange puree with simple syrup, lime juice, egg white and celery.

Dutch Mule cocktails, which combine Ketel One vodka, Q ginger beer, lime juice and orange bitters, at Aqua Lounge in Fashion Island Hotel

Painkiller #2 at Tommy Bahama Restaurant & Bar

A Restaurant’s Black Tie Martini, made with Ketel One Citroen

A Rum Romance At Mama’s Comfort Food & Cocktails—a Southern-inspired homestyle restaurant with locations in Huntington Beach, Los Alamitos and, since May, in Newport—a signature drink is the Mai Tai Mama, a tropical blend of passion fruit, orange and guava juices and Bacardi light rum, topped with a float of dark rum and garnished with a maraschino cherry and orange wedge. The cocktail was originally sweeter, but the recipe has been modified to better match the flavor of mai tais served in Hawaii: One sip and you’ll feel like you’re relaxing in the islands. Of course, Billy’s at the Beach is also known for its Billy’s Mai Tai, which combines Bacardi Superior white rum with Billy’s secret mai tai mix and orange Curaçao, served in the restaurant’s custom glass over crushed ice and with a float of Diamond Head Special Dark Rum. At Tommy Bahama Restaurant & Bar in Corona del Mar, one of the signature rum concoctions is called Painkiller #2, a refreshing beverage with pineapple and orange juice, Pusser’s Rum and Coco Lopez coconut cream, The Mai Tai Mama at Mama’s served on the rocks and garnished with fresh nutmeg. Comfort Food & Cocktails brings Farther south on Coast Highway, perched on a deck together light and dark rums. above the sand, The Beachcomber Cafe is the perfect place for a rum drink. Aptly named, The Beachcomber is the bar’s “signature tall and cool cocktail,” a mix of Cruzan cherry rum and Svedka Colada, a coconut-flavored vodka, as well as lemonade and cranberry juice. Take a sip and soak in the scenic views of Crystal Cove State Park. Whether you prefer a resort restaurant, rooftop spot, whiskey bar or British pub, don’t forget to order the signature cocktail next time you’re dining out. You’re sure to have a a palate-pleasing experience and gain a newfound appreciation for your favorite local bars and restaurants. NBM

NEWPORT BEACH MAGAZINE

Far left: Taylor DeCosta, co-owner of Taylor Made Cuisine meal delivery service; Culinary by Design’s Italian balsamic chicken (middle) and founder Stephanie Miller (right)

LEFT: JERRICK O’CONNOR; MIDDLE AND RIGHT: STEPHANIE MILLER; ILLUSTRATION: DRAWLAB19/SHUTTERSTOCK.COM

ove over pizza delivery and forget about picking up fast food after work: Entrepreneurs and Newport Beach chefs are ready to deliver high-quality meals right to your door. They come in different forms, from boxes of ingredients to ready-to-heat meals and personal chefs who prepare your dinners and even do the washing up. What’s driving the change? Better health is at the heart of it. Some use meal prep for weight loss as special diets touted in books and online can be difficult to follow. Meal prep companies offer food options tailored to most diets promoted in popular books—from “The Plant Paradox” to Whole30 to keto—and work by delivering wellportioned, flavorful and controlled meals. A lot of people with serious medical conditions also use meal prep companies when undergoing treatment for medical issues. For example, cancer treatment can be grueling and eating well is critical. Patients often don’t know what to eat or don’t have the energy to cook well for themselves. Sometimes though, it’s just about lifestyle. It seems everyone is busier than ever and, although parents want to serve the healthiest food for themselves and their kids, they often don’t have time to cook. Making it even more difficult, family members typically have different food preferences and allergies to consider when planning a meal, which makes it complicated. Many are saying “no” to fast food and restaurant deliveries,

but, at the same time, they want food that everyone enjoys and ticks the wellness box. Ingredient-Driven If you enjoy cooking and trying new recipes but want the hassle taken out of shopping, then meal-ingredient boxes are a good option. There are many national companies out there: Blue Apron, HelloFresh and Plated, to name a few. Designed to expand your cooking repertoire, recipes change weekly and you can buy into a plan (individual or family size) or order individual dishes, but don’t expect too much customization. However, there are also meal boxes that meet certain dietary restrictions, such as the vegan Purple Carrot or Green Chef, an allorganic service that offers keto, paleo, vegetarian and vegan plans. Most companies provide instructions that are easy to follow and include pictures. However, some of the recipes have multiple steps and involve more prep work than may be expected. Consumers often use ingredient boxes to provide variety and nutritional balance, but Newport Beach registered dietitian April Murray of OC Nutrition Coaching says to consider each dish carefully. “The nutritional content of foods will change depending on how the item is prepared,” she says. For example, if a lot of the food is fried, “this would be not as optimal from a nutritional standpoint.”

Good Meals Delivered In between meal ingredient boxes and a personal chef, you’ll find prepared meal delivery services with an increasing amount of personalization. Essentially, meals are delivered once a week and stored in your fridge ready to be heated up. There are many options, some offering little or no personalization to others that work with a variety of dietary requirements. Taylor DeCosta, co-owner of Taylor Made Cuisine, sees her company as a boutique meal service. Trained at Orange Coast College, she has always worked in the Newport area. Starting as a private chef, she moved into meal preparation for a discerning group of clients who are busy but also “following specific diets, and they want to eat that way but don’t necessarily know how to prepare it for themselves.” Her growing company now employs eight chefs. Working alongside dietitians, nutritionists and doctors, she can provide meals for specific diets and restrictions including vegetarian, vegan, pescatarian, keto, paleo and more. The business offers more than 100 items that cover breakfasts to dinners and snacks in between. Clients can choose a weekly program or just buy add-on items like carrot and creamy kale dip or almond grabbers and the house-made gluten-free granola bars. Entrees range from almond chicken to beef ragu, Cajun-butter steak, fajitas, lamb meatballs, chicken curry, saffron shrimp, vegan jambalaya and more.

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Nutrition and taste are her No. 1 priority: “I try all the food. … Nothing is created in the kitchen without me tasting it,” DeCosta says. And her approach is flexible. “We have several clients who want to pick their food versus me pick their food. … We have an a la carte with add-ons. … Basically, we work with them to provide what’s right for them.” Operating a gluten-free kitchen, Taylor Made sources produce from different vendors, ensuring line-caught, wild fish and grass-fed meats (tenderized in the kitchen). If a client wants bread, it is bought and delivered independently of the company’s kitchen. Taylor Made is also big on nuts, vegetables, seeds and often uses nut butters in cooking. DeCosta says variety is key in her menus. Delivery comes weekly on Sundays. Personalizing orders is welcomed. “Clients send us their list and we see if we can help,” DeCosta says. Another Newport-based company, Culinary by Design, was started by Stephanie Miller during the recession. A culinary arts graduate, she began providing meals to individuals who needed a private chef as a “necessity” for health reasons. She continues to work with nutritionists and doctors as needed to address specific diets and needs. She

Registered dietitian April Murray

Lemon bars by Taylor Made Cuisine, a local meal delivery service

limits the number of clients, works mostly by referral and spends time getting to know them. “I am not for the masses. I customize to what my clients want,” Miller explains. “For example, I have an athlete on a regimented diet who doesn’t like spice, especially on game day. His wife, however, likes spice, so I make the same dish but hers

NUTRITION MATTERS Newport Beach registered dietitian April Murray provides the low-down on using meal prep services.

Are there nutritional no-nos that consumers should avoid? AM: Avoid companies that prepare low-calorie, lowfat meals—for example steamed veggies, plain brown rice and grilled chicken breast. It will get old very fast, and you won’t be getting enough healthy fats or nutrients. … [Also,] avoid companies that skimp on vegetables, … [which] should make up 50% of our

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plate. Find a company who knows how to make the vegetables taste good while retaining their nutrients. Tip: If the meals come in plastic containers, always remove food and place in a ceramic or glass dish before heating in the microwave. This will reduce your exposure [to] … BPA and phthalates, which are bad for the body. What’s your advice for having a balanced diet while on a meal plan? AM: A balanced diet should include adequate amounts of protein, a diversity of fibers, vegetables—tons of them—and healthy fats. If you notice, for instance, that the meals tend to be lacking in healthy fats (think avocado, walnuts, olive oil, etc.), we would recommend supplementing those into your diet. You could snack on a handful [of] almonds or top the plain steamed vegetables with olive oil. … [With] a quality meal prep service, … the company will be sure to incorporate a healthy balance of nutrients. … When I order the spicy apricot chicken, it comes with a side of roasted sweet potatoes and sauteed mixed vegetables. This is a perfect meal: It contains protein, fat and high-fiber carbohydrates.

TOP: ALAN LEYVA; BOTTOM: COURTESY OF OC NUTRITION COACHING; ILLUSTRATION: DRAWLAB19/SHUTTERSTOCK.COM

Newport Beach Magazine: What should you keep in mind when choosing a meal planning service? April Murray: Ensure the company uses the best ingredients and has your health at the heart of their meals. Find out if they use organic/grassfed/pasture-raised/wild-caught ingredients. If you have dietary restrictions or food preferences, can they work to [meet] them—for example soy-free, gluten-free, dairy-free? I [also] like to work with companies with good customer service and who are easy to communicate with. [And,] does it taste good? I love eating healthy, don’t get me wrong, but if I’m being served subpar tasting food, then what is the point?

[is] spicier.” Culinary by Design creates dishes like tomato soup with herbs and goat cheese; Chinese chicken salad with mixed baby greens, chicken, jicama, orange segments and toasted almonds, all tossed with ginger dressing; wild salmon with pesto, tarragon butter or citrus glaze; classic

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Whole Health Everyday owner Rebecca Clubb (middle) and one of the chefs, Corey Head (top left); scones (bottom left) and dishes (right) that the private chef business will make and serve or place in containers for clients to reheat throughout the week.

At Your Service Driven by her own health issues, Rebecca Clubb created Whole Health Everyday, a Newport-based personal chef business offering a truly personal approach and heavily focused on nutrition, which aligns with a change she has seen when it comes to healthy eating. “SoCal has always been very health-conscious and an active lifestyle type of place,” Clubb says. “It

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is a part of the country with very fit, beautiful people. … [I’ve seen an] increase in business the last couple years though, with people being more concerned about health and wellness than ever before.” Clubb notes that there has been a big uptick in people learning that they have food sensitivities and other health issues, leading them to change what they eat; before, people mostly modified their diets to lose weight, she says. Clubb’s clients include families, busy professionals, people with specific health needs, athletes and even college students who struggle with campus food. She has regular calls from cancer patients looking for nutritional help during treatment and works directly with doctors and dietitians. Clubb only employs chefs who know as much about nutrition as creating tasty food and sees this as setting them apart from the competition. “Our chefs get constant training for nutrition,” Clubb says. For example, July’s speaker was a cancer coach.” Clients often choose to start with a lifestyle assessment created by Clubb and chef Brett Hickey, who has a bachelor’s degree in culinary nutrition. Clubb sees Hickey’s involvement as critical. “He goes through the questions and recommends a specific plan,” she says. “… He has worked with all the diets and can communicate his knowledge with the chefs.” Every new client gets a home visit to discuss likes and dislikes, restrictions and lifestyle. “We ask

what they want, even where they want the shopping done,” she says. “The chefs will shop at any market the client wants. We have one client who is kosher and so the chef goes into LA to special kosher markets.” On the scheduled day, it could be once a week or more, the chef will go into the client’s home, cook the meal and serve it or prepare several meals and stock the fridge for the week with labeled packages ready to be heated up. Or, if requested, the chef can prep everything for the client to cook. Accommodations are made for a variety of circumstances. For example, Clubb says, “We made nutrientfilled shakes for the customer who was losing her appetite and provided bamboo cutlery to a cancer patient customer who was struggling with [the] metallic taste from their silverware.” Some of the tasty dishes prepared by Whole Health Everyday chefs include Japanese curry; fajita bowls; vegetable pad thai with kale noodles; spaghetti squash baked ziti with vegan ricotta and white beans; and cauliflower steak with pine nut and black truffle sauce. For some, the joy of not having to shop and prepare food cannot be overstated. For others, the authority of dietitians and their personal scrutiny of healthy eating is a relief. The growth of this culinary sector is a testament to the importance people are putting on how they eat and the recognition of food as the center of a healthy lifestyle. NBM

BOTTOM LEFT: LASHAUNTE WADE; ILLUSTRATION: DRAWLAB19/SHUTTERSTOCK.COM

chicken pot pie; or Italian chicken breast with balsamic glaze atop a bed of pappardelle noodles, sprinkled with Parmesan shavings and arugula. Even desserts are available, from creme brulee to cheesecake and chocolate souffle. Today, Miller’s client base is broad, from professional athletes to families who don’t have time to cook and want healthy meals, to individuals wanting to lose weight and eat healthier. While her approach is collaborative, many just don’t want to think about it, she says, and leave the menu planning to her. Miller delivers weekly, typically on a Monday, using labeled Pyrex containers that can easily go from refrigerator to oven. Fish is prepared fresh to be eaten on delivery day. Miller likes to blanch and then quickly roast or grill her vegetables so they aren’t over cooked. She says her meals feature lower sodium and not as much oil or sugar as many other options.

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TAKE A TOUR THROUGH SOME OF NEWPORT’S MOST MAGNIFICENT HOMES With close proximity to the sand and sweeping ocean views, Newport Beach offers some of the best homes in Orange County. On the following pages, we bring you a special section that highlights a handful of the nicest neighborhoods and most spectacular homes on the market today. All of the properties are represented by Orange County’s top Realtors and real estate agents dedicated to sharing their extensive knowledge and providing exemplary customer service.

Pictured on this page: 1556 E. Oceanfront, Newport Beach $9,950,000 Agent: Kim Bibb 714-396-0185 kbibb@villarealestate.com kim-bibb.com

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$1,589,000 | 3-BR, 2.5-BA | Approx. 2,105 SF

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225 VIA QUITO, LIDO ISLE

*$4,195,000 | 4-BR, 5-BA | Approx. 3,963 SF

208 VIA ORVIETO, LIDO ISLE

$3,695,000 | 4-BR, 4.5-BA | Approx. 3,000 SF

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*$4,895,000 | 5-BR, 4.5-BA | Approx. 3,119 SF

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THE MCCORMICK GROUP

Licensed. Associate Real Estate Broker M: 949.355.4104 Alison.McCormick@Elliman.com DRE# 00607959

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6 MONARCH COVE, DANA POINT 6 BR | 10 BA | 12,937 SF

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8 BREAKERS ISLE, DANA POINT 5 BR | 5 BA | APPX 3,835 SF

1 GALLERY PLACE, NEWPORT COAST 6 BR | 7 BA | APPX 7,357 SF

3904 CHANNEL PLACE, NEWPORT BEACH 3 BR | APPX 2,693 SF | COMING 2020

355 WALNUT, NEWPORT BEACH 4 BR | 4 BA | APPX 2,502 SF

3302 MARCUS AVENUE, NEWPORT BEACH 4 BR | 4 BA | APPX 3,108 SF

14 BOARDWALK, NEWPORT BEACH 4 BR | 6 BA | APPX 5,352 SF

303 CARNATION AVE, CORONA DEL MAR 2 BR | 3 BA | APPX 1,943 SF

50 WHITEHALL, NEWPORT BEACH 4 BR | 4 BA | APPX 2,907 SF

225 MONTE VISTA, COSTA MESA 4 BR | 4 BA | APPX 3,594 SF

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Coldwell Banker Residential Brokerage. The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2019 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. (15461415)

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taste OF THE TOWN

HOMESTYLE HELPINGS

Gather around the table for generous servings at Mama’s Comfort Food & Cocktails, the newest location of a small chain featuring tempting recipes from the head of the family. BY ASHLEY RYAN | PHOTOS BY DONDEE QUINCENA

While it may not look like it, a visit to Mama’s Comfort Food & Cocktails is just like stepping into your own mother’s (or grandmother’s) kitchen. Don’t be fooled by the modern decor—the multicolored shutters on the walls, quilted turquoise booths and smooth, light wood tables create a fun, elevated diner atmosphere. Plenty of

Mama’s Lobsta Roll

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natural light floods in the harbor-front windows, which offer views of passing Duffy boats and the eatery’s own docks, perfect for dock-and-dine meals. A tile mosaic bar sits in the middle of the space with tall, chic stools surrounding it. While the bright and lively decor adds a sense of whimsy, the menu is the star of the show at Mama’s, which opened this past

TOP LEFT: SHARON STELLO

Clockwise from top left: the colorful interior of Mama’s Comfort Food & Cocktails, which opened this past spring; bacon-wrapped jumbo shrimp; the Mai Tai Mama; Korean barbecue pork tater tots

spring. Drawn from family recipes that brought everyone together, this restaurant is a testament to tradition. Cocktails like Newport Staycation, a white run concoction with banana liqueur mixed in, and the deliciously sweet Mama’s Frose, which pulls tons of berry flavor from fresh strawberry sorbet, are sure to keep you sipping. But it’s the Mai Tai Mama that keeps locals coming back for more. This simple, refreshing take on a classic island drink will have your mouth watering, as it uses no mixers or syrups. Instead, the newly altered recipe is more like an authentic Hawaiian drink, made with passion fruitorange-guava juice, light rum and a squeeze of fresh lime—plus a dark rum float—allowing you to savor the taste of the liquor. As for the food, expect large, shareable portions. Many of the menu items are the same ones served at Mama’s other locations, in Huntington Beach and Los Alamitos, but a few standout dishes were added specifically to capture the feel of Newport Beach. One such item, available exclusively at this location, is the bacon-wrapped jumbo shrimp, which is stuffed with creamy horseradish sauce. The finished appetizers are served on a bed of greens; a side of house-made chipotle-honey

Mama’s Comfort Food & Cocktails 2601 W. Coast Hwy. 949-447-5444; mamason39.com

sauce for dipping adds a unique sweetness to the appetizer. Another standout on the Share Me Starters menu is the Korean barbecue pork tater tots. Piled high in a cast-iron pan, the crispy tots are topped with decadent Korean-style pork, complete with a sweet-and-tangy sauce and mozzarella cheese before being generously drizzled with blue cheese and sprinkled with green onions. Those wishing to dine on an exclusive entree should opt for Mama’s Lobsta Roll. Also only on the menu at the Newport restaurant, the dish offers sea-filled flavor accompanied by a savory side. Toasted King’s Hawaiian rolls with melted butter on top hold the chilled Maine lobster perfectly, making it the ideal dish for a hot summer day at this seaside eatery. But that isn’t all that Mama offers. The menu showcases pizzas, soups and salads, fresh fish as well as “skinny” options, Mama’s Specialties and even Thrifty ice cream, with an option for alcohol-spiked shakes. Diners can also select

items from an all-day breakfast menu. For a hearty option, try the Mama’s Famous Chicken ’n Waffle, featuring a house-made waffle with a hint of cinnamon and three large pieces of buttermilk fried chicken served with maple syrup and country gravy as topping options. Other morning meals include granola pancakes, a lobster Benedict, country-fried prime rib, a chorizo scramble, chilaquiles and a chocolate chip waffle sandwich called the Stephen’s Stack, filled with peanut butter, Nutella, bananas and ice cream. Aiming to be a piece of the local dining community in a big way, the eatery also offers specials every day of the week. In addition to weekday happy hour, deals like Martini Monday, Taco Tuesday, Where’s My Wife Wednesday (featuring half-off wines) and Old-Fashioned Friday ensure a fun time for a good price. And with special Give Back Days supporting local schools or organizations, Mama’s makes sure to take care of the communities in which it is based. From the large sharing plates to supporting the local community, the focus here is on family. A touching part of this Newport Beach restaurant is the Mama’s Wall of Fame, where guests can bring in photos of their own mothers to add to the collection as a reminder of the hardworking nature of those we call Mom. NBM

NEWPORT BEACH MAGAZINE

taste of the town EAT + DRINK LISTINGS AIRPORT AREA BLUE MEDITERRANEAN CAFE 3601 Jamboree Rd., Ste. 4; 949-474-7300; bluemediterraneancafe.com BOSSCAT KITCHEN & LIBATIONS 4647 MacArthur Blvd.; 949-333-0917; bosscatkitchen.com CURRENT COASTAL CUISINE Renaissance Newport Beach Hotel, 4500 MacArthur Blvd.; 949-476-2001; marriott.com IL BARONE RISTORANTE 900 Bristol St. N.; 949-955-2755; ilbaroneristorante.com JOHNNY'S REAL NEW YORK PIZZA 1320 Bison Ave.; 949-718-1337; johnnysrealnypizza.com JULIETTE KITCHEN & BAR 1000 Bristol St. N., Ste. 11; 949-752-5854; juliettenb.com KITAYAMA 101 Bayview Pl.; 949-725-0777; kitayamanewport.com MOULIN 1000 Bristol St. N.; 949-474-0920; moulin.com NANA SAN 3601 Jamboree Rd.; 949-474-7373 ORIGINAL PIZZA II 2675 Irvine Ave., Ste. D; 949-574-4995 TEN ASIAN BISTRO 4647 MacArthur Blvd.; 949-660-1010; tenbistrooc.com

BALBOA ISLAND BASILIC RESTAURANT 217 Marine Ave.; 949-673-0570; basilicrestaurant.com CIAO 223 Marine Ave.; 949-675-4070; ciaoitalianbalboa.com

CROCKER'S THE WELL DRESSED FRANK 211 Marine Ave.; 949-572-9293 PICANTE MARTIN'S 320 Marine Ave., Ste. B; 949-675-4627 ROYAL HEN 311 Marine Ave.; 949-873-5603; theroyalhen.com SHANGHAI PINE GARDENS RESTAURANT 300 Marine Ave.; 949-673-3802; shanghaipinegarden.com TRATTORIA 216 ½ Marine Ave.; 949-566-9525; trattorianewport.com THE VILLAGE INN 127 Marine Ave.; 949-675-8300; vibalboaisland.com WILMA’S PATIO 203 Marine Ave.; 949-675-5542; wilmaspatio.com

BALBOA PENINSULA 21 OCEANFRONT 2100 W. Oceanfront; 949-673-2100; 21oceanfront.com THE ALLEY 4501 W. Coast Hwy.; 949-646-9126; thealleynewportbeach.com ARC BUTCHER & BAKER 417 30th St.; 949-877-0190; arcbutcherbaker.com AURORA MEDITERRANEAN RESTAURANT & LOUNGE 2305 W. Balboa Blvd.; 949-642-1073 AVILA’S EL RANCHITO 2800 Newport Blvd.; 949-675-6855; avilaselranchito.com BALBOA LILY'S 711 E Balboa Blvd.; 949-873-5455; balboalilys.com BEAR FLAG FISH CO. 3421 Via Lido; 949-673-3474; bearflagfishco.com

BJ'S RESTAURANT & BREWHOUSE 106 Main St.; 949-675-7560; bjsrestaurants.com THE BLUE BEET 107 21st Pl.; 949-675-2338; thebluebeet.com BLUEWATER GRILL 630 Lido Park Dr.; 949-675-3474; bluewatergrill.com BUDDHA’S FAVORITE 634 Lido Park Dr.; 949-723-4203; buddhasfavorite.com THE CANNERY SEAFOOD OF THE PACIFIC 3010 Lafayette Rd.; 949-566-0060; cannerynewport.com CHARLIE’S CHILI 102 McFadden Pl.; 949-675-7991; charlieschili-newportbeach.com CIRCLE HOOK FISH CO. 3432 Via Oporto, Ste. 104; 949-200-9476 CRUISERS PIZZA BAR GRILL 801 E. Balboa Blvd.; 949-220-9414; cruiserspizzabargrill.com THE DOCK 2816 Lafayette Rd.; 949-673-3625; dineatthedock.com DORY DELI 2108 W. Oceanfront; 949-220-7886; dorydeli.com FLY ‘N’ FISH OYSTER BAR & GRILL 2304 W. Oceanfront; 949-673-8400; flynfishoysterbar.com GALLEY CAFE 829 Harbor Island Dr.; 949-673-4110; thegalleycafenewportbeach.com HARBORSIDE RESTAURANT 400 Main St.; 949-673-4633; harborside-pavilion.com HELMSMAN ALE HOUSE 2920 Newport Blvd.; 949-220-9977; helmsmanalehouse.com

SUNDAY SERVICE

NEWPORTBEACHMAGAZINE.COM

Avocado toast on the brunch menu at Marché Moderne

MORA FILM CO./@MORAFILMCO

MARCHÉ MODERNE has long been a Southern California favorite when it comes to upscale French food, and now, chefs Florent and Amelia Marneau are bringing their passion to the eatery’s highly anticipated Sunday brunch menu. The husband-and-wife duo debuted this new weekend experience in May, with a vast menu of inspired dishes like Everything Coconut brioche French toast; a sampling of various types of deviled eggs; ratatouille with poached eggs; avocado toast with yuzu; and soft, fluffy pancakes served with lemon curd swirled with Italian ricotta cheese, as well as fried walnuts and raspberry ice cream. Other popular items include eggs en meurette with coq au vin, the lobster salad and a traditional croque madame with house-made truffle jambon blanc. Those looking for a lighter snack, as opposed to a full-fledged meal, will enjoy the selection of cheeses, croissants and other pastries available during brunch. In addition to delectable cuisine, sip on mimosas flavored with Alain Milliat juices in varieties like lychee and mango with smooth marshmallow garnishes. (714-434-7900; marchemoderne.net) —Ashley Ryan

POPMENU

IL FARRO CAFFE TRATTORIA 111 21st Pl.; 949-723-5711; ilfarro.com LAS FAJITAS 3305 Newport Blvd., Ste. A; 949-673-0707; lasfajitasnb.com LAVENTINA’S BIG CHEESE PIZZA 2819 Newport Blvd., Ste. B; 949-675-1980; laventinaspizza.com LIDO BOTTLE WORKS 3408 Via Oporto, Ste. 103; 949-529-2784; lidobottleworks.com LIGHTHOUSE BAYVIEW CAFÉ 1600 W. Balboa Blvd.; 949-933-1001; lighthousenb.com MALARKY’S IRISH PUB 3011 Newport Blvd.; 949-675-2340; malarkyspub.com MALIBU FARM 3420 Via Oporto, Ste. 101, and 3416 Via Oporto, Ste. 104; malibu-farm.com MAMA D’S ITALIAN KITCHEN 3012 Newport Blvd.; 949-675-6262; mamadsnewport.com MINT LEAF THAI CUISINE 712 E. Balboa Blvd.; 949-675-9995; mintleafthaicuisine.com MR G'S BISTRO 2406 Newport Blvd.; 949-675-4444; mrgsatpeninsula.com MUTT LYNCH’S 2300 W. Oceanfront; 949-675-1556; muttlynchs.com NEWPORT FRESH 3305 Newport Blvd., Ste. F; 949-675-5005; newportfresh.com NEWPORT LANDING RESTAURANT 503 E. Edgewater Pl.; 949-675-2373; newport-landing.com NOBU NEWPORT BEACH 3450 Via Oporto, Ste. 101; 949-429-4440; noburestaurants.com PESCADOU BISTRO 3325 Newport Blvd.; 949-675-6990; pescadoubistro.com THE PIZZA PRESS 2300 Newport Blvd., Ste. 104; 949-524-3096; thepizzapress.com RUBY’S DINER 1 Balboa Pier; 949-675-7829; rubys.com SABATINO’S PIZZA & SAUSAGE DELI 406 32nd St.; 949-723-1930; sabatinoschicagosausage.com SABATINO’S SAUSAGE CO. 251 Shipyard Way, Cabin D; 949-723-0621; sabatinoschicagosausage.com SAKAE SUSHI 123 23rd St.; 949-675-8899; sakaesushi.com

FRESH FACES Locals who often turned to 3-Thirty-3 Waterfront for latenight drinks and a social atmosphere have a new place to call their home away from home. The restaurant, owned by Jeff Reuter, recently transitioned to TAVERN HOUSE KITCHEN & BAR, a new venture by restaurateurs Gregg Solomon and David Wilhelm, who are best known for Jimmy’s Famous American Tavern and the former Chimayo Grill at Fashion Island. Reuter will stay on board as a minority partner. Since its July opening, diners have been savoring a New American menu, including classics from Wilhelm’s past projects as well as new creations unique to the restaurant. Enjoy starters like oysters or blood orange fish crudo, or opt for shareable Ahi poke at the newly opened plates like ahi poke served on crispy wontons or heirloom Tavern House Kitchen & Bar tomato croustades. For the main course, choose from seafood options like grilled salmon, clams with linguine or ale-battered fish and chips as well as buttermilk fried chicken, short ribs, filet mignon and numerous sandwiches. Aside from the food, the venue’s waterfront location lends itself to captivating views of Newport Bay. Another new eatery in town, HELMSMAN ALE HOUSE opened its doors in early August. Replacing Newport Beach Brewing Co. as the only craft brewery in town, the 15-barrel facility will offer up to 14 beers on tap, from the brand’s signature in-house brews to rotating seasonal sips from guest breweries. In addition to beer, the ale house will serve a full menu, ranging from bar bites like Tajín-lime corn nuts and pickled deviled eggs to burgers and sandwiches, fish tacos, soups, salads and a weekend brunch. (Tavern House Kitchen & Bar: 949-673-8464; tavernhousekb.com) (Helmsman Ale House: 949-220-9977; helmsmanalehouse.com) —A.R.

SAN SHI GO 205 Main St.; 949-673-3724 SESSIONS WEST COAST DELI 2823 Newport Blvd.; 949-220-9001; sessionswcd.com STAG BAR & KITCHEN 121 McFadden Pl.; 949-673-4470; stagbar.com TUPELO JUNCTION CAFE 508 29th St.; 949-877-0280; tupelojunction.com WILD TACO 407 31st St.; 949-673-9453 WOODY’S WHARF 2318 Newport Blvd.; 949-675-0474; woodyswharf.com ZINQUÉ 3446 Via Oporto; 949-612-7259; lezinque.com

COAST HIGHWAY/MARINER’S MILE A MARKET 3400 W. Coast Hwy.; 949-650-6515; amarketnb.com A RESTAURANT 3334 W. Coast Hwy.; 949-650-6505; arestaurantnb.com A&O KITCHEN & BAR Balboa Bay Resort, 1221 W. Coast Hwy.; 949-630-4285; balboabayresort.com

BAYSIDE RESTAURANT 900 Bayside Dr.; 949-721-1222; baysiderestaurant.com BILLY’S AT THE BEACH 2751 W. Coast Hwy.; 949-722-1100; billysatthebeach.net BURGER BOSS 6800 W. Coast Hwy.; 714-882-5858; burgerboss.com CAPPY’S CAFE 5930 W. Coast Hwy.; 949-646-4202; cappyscafe.com C’EST SI BON BAKERY 149 Riverside Ave., Ste. B; 949-645-0447; cestsibonnb.com THE CHICKEN COOP 414 Old Newport Blvd.; 949-645-6086; thechickencoopbar.com CUCINA ALESSÁ 6700 W. Coast Hwy.; 949-645-2148; cucinaalessarestaurants.com EAT CHOW 211 62nd St.; 949-423-7080; eatchow.com FUJI YAMA 4511 W. Coast Hwy.; 949-548-7200; fujiyama-japaneserestaurant.business.site GUACAMIGOS 2607 W. Coast Hwy.; 949-650-1818; guacamigos.com

NEWPORT BEACH MAGAZINE

taste of the town CORONA DEL MAR

FAIRY-TALE FARE Elevated Irish fare is on the menu at the new FABLE & SPIRIT, which opened in June in a peninsula space that pays homage to the Emerald Isle’s mythology, goddesses and heroes with artwork on the walls and cocktail names like The Fairy’s Revenge and Hares Looking at You, a mix of vodka, pressed carrot juice, Domaine de Canton ginger liqueur, lemon and basil. The hare figures prominently, with a pair of these long-eared creatures’ silhouettes join- Mangalitsa pork belly with pearl ing the eatery’s logo above the bright yellow door, which couscous and tomatoes features a brass door knocker shaped like a hare’s head. According to Irish lore, a hare differs from a rabbit as the former has a soul, which may explain why it’s rabbit fricassee that’s found on the menu, for those who are so inclined. Fable & Spirit is the third OC restaurant for husband-and-wife team Darren and Jean Coyle; they also own Dublin 4 Gastropub and Wineworks for Everyone, both in Mission Viejo. At their latest venture, diners would be remiss to skip the Guinness brown bread served with Kerrygold butter, clover honey and sea salt. Delicious as an appetizer and with entrees, it’s also tasty for soaking up the potato boxty dumplings’ creamy sauce, which incorporates mushrooms and blue cheese. For entrees, choose from fish and chips, grilled prime rib cap with Yukon Gold potato emulsion, smoked bone-in short ribs and more. But the menu is not all meat and potatoes. The Kona kampachi crudo and the sugar snap peas with grapefruit and burrata are both filled with fresh, bright flavors. Notably, almost all of the beer served here is from Orange County, while java is sourced from Newport-based Honor Coffee Roasters for the Irish coffee, which Darren says he has been making since age 10 or 11 for family while growing up in west Ireland, so you know this recipe has been perfected. (949-409-9913; fableandspirit.com) —Sharon Stello

NEWPORTBEACHMAGAZINE.COM

SAPORI RISTORANTE (AND PIZZERIA SAPORI) 1080 Bayside Dr.; 949-644-4220; saporinb.com SHAMROCK BAR & GRILL 2633 W. Coast Hwy., Ste. C; 949-631-5633 SOL GRILL 2400 W. Coast Hwy.; 949-287-6797; solgrill.com SOL MEXICAN COCINA 251 W. Coast Hwy.; 949-675-9800; solcocina.com SPAGHETTI BENDER 6204 W. Coast Hwy.; 949-645-0651; spaghettibender.com TAVERN HOUSE KITCHEN & BAR 333 Bayside Dr.; 949-673-8464; tavernhousekb.com TIDEPOOLE'S DELI & BREW 6310 W. Coast Hwy.; 949-270-6547 TOWER 48 4525 W. Coast Hwy.; 949-432-5858; tower48newportbeach.com WATERLINE Balboa Bay Resort, 1221 W. Coast Hwy.; 949-630-4390; balboabayresort.com THE WINERY RESTAURANT & WINE BAR 3131 W. Coast Hwy.; 949-999-6622; thewineryrestaurants.com

ANNE WATSON PHOTOGRAPHY

LOTUS BISTRO 325 Old Newport Blvd., Ste. 1; 949-287-6827; lotusbistronewport.com LOUIE'S BY THE BAY 2801 W. Coast Hwy.; 949-720-1800; louiesnewport.com MAMA'S COMFORT FOOD & COCKTAILS 2601 W. Coast Hwy.; 949-447-5444; mamason39.com MARIO’S A TASTE OF ITALY 4507 W. Coast Hwy.; 949-722-7151; mariostasteofitaly.com ON THE ROCKS BAR & GRILL 2332 W. Coast Hwy.; 949-673-8444; ontherocksoc.com ORANGE COAST WINERY TASTING ROOM 869 W. 16th St.; 949-645-0400; orangecoastwinery.com PANDOR ARTISAN BOULANGERIE & CAFÉ 1126 Irvine Ave., Ste. A; 949-209-5099; pandorbakery.com PIZZA NOVA 2601 W. Coast Hwy.; 949-574-4099; pizzanova.net PIZZERIA MOZZA 800 W. Coast Hwy.; 949-945-1126; pizzeriamozza.com ROYAL THAI CUISINE 4001 W. Coast Hwy.; 949-645-8424 RUSTY PELICAN 2735 W. Coast Hwy.; 949-642-3431; rustypelican.com

AVILA’S EL RANCHITO 2515 E. Coast Hwy.; 949-644-8226; avilaselranchito.com BAMBOO BISTRO 2600 E. Coast Hwy.; 949-720-1289; vietbamboobistro.com BANDERA 3201 W. Coast Hwy.; 949-673-3524; banderarestaurants.com THE BUNGALOW 2441 E. Coast Hwy.; 949-673-6585; thebungalowrestaurant.com CAFÉ JARDIN 2647 E. Coast Hwy.; 949-673-0033; frenchrestaurantcoronadelmar.com CDM RESTAURANT 2325 E. Coast Hwy.; 949-287-6600; cdmrestaurant.com EL CHOLO 3520 E. Coast Hwy.; 949-777-6137; elcholo.com FARMHOUSE AT ROGER'S GARDENS 2301 San Joaquin Hills Rd.; 949-640-1415; farmhouserg.com FIVE CROWNS 3801 E. Coast Hwy.; 949-760-0331; lawrysonline.com GALLO’S ITALIAN DELI 3900 E. Coast Hwy.; 949-723-0100; gallositaliandeli.com GARY’S NEW YORK STYLE DELI 3309 E. Coast Hwy.; 949-675-2193; garysdelicdm.com GULFSTREAM 850 Avocado Ave.; 949-718-0188; gulfstreamrestaurant.com JOHNNY’S REAL NEW YORK PIZZA 2756 E. Coast Hwy.; 949-729-9159; johnnysrealnypizza.com LA FOGATA ROTISSERIE CHICKEN 3025 E. Coast Hwy.; 949-673-2211; lafogatacdm.com MAMA D'S ITALIAN KITCHEN 3732 E. Coast Hwy.; 949-877-0046; mamadsitalian.com MAYUR 2931 E. Coast Hwy.; 949-675-6622; mayur-oc.com NAGISA SUSHI RESTAURANT 3840 E. Coast Hwy.; 949-673-3933; nagisasushica.com PAIN DU MONDE 3636 E. Coast Hwy.; 949-723-1126; pdmcafe.com PANINI KABOB GRILL 2333 E. Coast Hwy.; 949-675-8101; paninikabobgrill.com PIROZZI CORONA DEL MAR 2929 E. Coast Hwy.; 949-675-2932; pirozzicdm.com THE PLACE 2920 E. Coast Hwy.; 949-644-0210 PORT RESTAURANT AND BAR 440 Heliotrope Ave.; 949-723-9685; portcdm.com THE QUIET WOMAN 3224 W. Coast Hwy.; 949-640-7440; quietwoman.com

SEASIDE DINING

Bacio di Latte serves authentic, homemade gelato at Fashion Island.

STEFANIA ROSINI

DELIGHTFUL DESSERTS Just in time to help locals and visitors cool off this summer, a new gelato shop opened at Fashion Island in May. BACIO DI LATTE’s luxurious space is light and airy with floor-to-ceiling bookcases filled with white milk bottles, coffee cups, plates and bowls, interspersed with cookbooks, plants and glass canisters filled with ice cream cones. However, it’s the gelato that truly impresses, made fresh every day with organic milk and cream from a ranch in Sonoma, Calif., pistachios from Sicily and chocolate from Italy and Belgium. Delicate flavors like pistachio and vanilla rose are offered alongside rich salted caramel and peanut butter-chocolate-hazelnut as well as sorbets in juicy varieties like mango and raspberry. This is the second U.S. location to open, after one at Westfield Century City in Los Angeles; the brand also has more than 100 stores in Brazil. Brothers Edoardo and Luigi Tonolli hail from Milan and started the business in 2011, first traveling around Italy to learn the best gelatomaking methods and then heading to Brazil, followed by Southern California, since Italy already had a plethora of shops making this frozen treat—which means more sweet scoops for us. (949-520-7538; baciodilatte-usa.com) —S.S.

SEASONALLY-INSPIRED MENUS. BREATHTAKING OCEAN VIEWS. WARM & INVITING ATMOSPHERE.

855.842.8931

SURFANDSANDRESORT.COM/SPLASHES

Throughout the year, each season offers up a variety of fresh, flavorful ingredients. Our 3-course prix fixe menu is inspired by this season’s crisp flavors and our chefs love sourcing these ingredients at their peak. Personalize your Ruth’s Chris experience and enjoy this popular 3-course seasonal option starting at just $46.95.

THIS IS HOW IT’S DONE .

Irvine • 949.252.8848 • 2961 Michelson Dr. NEWPORT BEACH MAGAZINE RuthsChris_NBM61.indd 1

8/12/19 9:36 AM

taste of the town WITH GRATITUDE GRATITUDE KITCHEN & BAR, formerly called simply Gratitude, will be closing Sept. 3 to reopen in November as GRACIAS MADRE following some renovations to the space in the Castaway Commons shopping center on Westcliff Drive. Fresh decor will create a cozier feel, a private dining room will be built and large hedges will be added around the patio. The same owners operate both chains: Gratitude and Gracias Madre offer organic, plant-based dishes, while the latter is focused on Mexican cuisine. Chef Al Pastor Old Fashioned at Gracias Alan Sánchez Lázaro will be coming from Mexico City to Madre's Los Angeles location lead the restaurant’s kitchen, building a menu based on the lineup at Gracias Madre’s popular Los Angeles location, but with his own creative interpretation. At the LA eatery, items range from street corn to jackfruit carnitas tacos and enchiladas verdes with zucchini, avocado, black beans and potatoes topped with tomatillo sauce and cashew crema. Some of the LA eatery’s signature dishes—which ones are still to be determined—will be available in Newport Beach. A full bar program is also planned. In LA, the cocktail menu includes drinks like the Purista, made with tequila or mezcal, lime, orange bitters and agave. For the rest of August, while Gratitude remains open, diners can enjoy special offers as a thank you to the community: Happy hour pricing all day Thursdays and the Grateful prix fixe menu, $25 for a set four-course lunch or dinner, is available every day this month. (Gratitude Kitchen & Bar: 949-386-8100; gratitudekitchenandbar.com) (Gracias Madre: gracias-madre.com) —S.S.

NEWPORT CENTER/FASHION ISLAND 59TH & LEX CAFE Bloomingdale’s, 701 Newport Center Dr.; 949-729-6709

NEWPORTBEACHMAGAZINE.COM

AQUA LOUNGE Fashion Island Hotel, 690 Newport Center Dr.; 949-760-4920; aqualoungenb.com BAZILLE Nordstrom, 901 Newport Center Dr.; 949-610-1610 BISTRO 24 EXPRESS 1000 Avocado Ave.; 949-346-4014; bistro24express.us BLAZE PIZZA 1091 Newport Center Dr.; 949-612-2749; blazepizza.com CANALETTO RISTORANTE VENETO NEWPORT BEACH 545 Newport Center Dr.; 949-640-0900; ilfornaio.com CUCINA ENOTECA NEWPORT BEACH 951 Newport Center Dr.; 949-706-1416; urbankitchengroup.com FIG & OLIVE 151 Newport Center Dr.; 949-877-3005; figandolive.com FLEMING’S PRIME STEAKHOUSE & WINE BAR 455 Newport Center Dr.; 949-720-9633; flemingssteakhouse.com GREAT MAPLE 1133 Newport Center Dr.; 949-706-8282; thegreatmaple.com HOOK & SPEAR Newport Beach Marriott Hotel & Spa, 900 Newport Center Dr.; 949-729-6900; marriott.com HOPDODDY BURGER BAR 401 Newport Center Dr., Ste. 311; 949-640-2337; hopdoddy.com

NEWPORT COAST/CRYSTAL COVE ANDREA The Resort at Pelican Hill, 22701 Pelican Hill Rd. S.; 844-445-2183; andreanb.com BABETTE’S RESTAURANT 7962 E. Coast Hwy.; 949-715-9915; babettesnewportbeach.com THE BEACHCOMBER CAFE 15 Crystal Cove; 949-376-6900; thebeachcombercafe.com BEAR FLAG FISH CO. 7972 E. Coast Hwy.; 949-715-8899; bearflagfishco.com BLUEFIN FINE JAPANESE CUISINE 7952 E. Coast Hwy.; 949-715-7373; bluefinbyabe.com COLISEUM POOL & GRILL The Resort at Pelican Hill, 22701 Pelican Hill Rd. S.; 844-443-0020; coliseumnb.com

COURTESY OF GRACIAS MADRE

RENDEZ VOUS FRENCH BAKERY & CAFÉ 3330 E. Coast Hwy.; 949-791-8730; rendezvouscdm.com ROSE BAKERY CAFE 3536 E. Coast Hwy., Ste. C; 949-675-3151; rosebakerycafe.net ROTHSCHILD’S RESTAURANT 2407 E. Coast Hwy.; 949-673-3750; rothschildsrestaurant.com SIDEDOOR 3801 E. Coast Hwy.; 949-717-4322; sidedoorcdm.com SOTA 3344 E. Coast Hwy.; 949-675-0771; sotasushi.com SUMMER HOUSE 2744 E. Coast Hwy.; 949-612-7700; summerhousecdm.com TACKLE BOX 3029 E. Shore Ave.; 949-723-0502; tackleboxoc.com THAI DEL MAR 2754 E. Coast Hwy.; 949-721-9220; thaidelmarrestaurant.com TOMMY BAHAMA’S ISLAND GRILLE 854 Avocado Ave.; 949-760-8686; tommybahama.com ZINC CAFE & MARKET 3222 E. Coast Hwy.; 949-719-9462; zinccafe.com

LEMONADE 987 Newport Center Dr.; 949-717-7525; lemonadela.com LE PAIN QUOTIDIEN 1103 Newport Center Dr.; 949-287-5592; lepainquotidien.com MARIPOSA Neiman Marcus, 601 Newport Center Dr.; 949-467-3350; neimanmarcus.com MULDOON’S IRISH PUB 202 Newport Center Dr.; 949-640-4110; muldoonspub.com OAK GRILL Fashion Island Hotel, 690 Newport Center Dr.; 949-760-4920; oakgrillnb.com PACIFIC WHEY CAFE 2622 San Miguel Dr.; 949-644-0303; pacificwhey.com R&D KITCHEN 555 Newport Center Dr.; 949-219-0555; rd-kitchen.com RED O TASTE OF MEXICO 143 Newport Center Dr.; 949-718-0300; redorestaurant.com SHOR AMERICAN SEAFOOD GRILL Hyatt Regency Newport Beach, 1107 Jamboree Rd.; 949-729-6162; hyatt.com SUSHI ROKU 327 Newport Center Dr.; 949-706-3622; innovativedining.com TACO ROSA 2632 San Miguel Dr.; 949-720-0980; tacorosa.com TRUE FOOD KITCHEN 451 Newport Center Dr.; 949-644-2400; truefoodkitchen.com WAHOO’S FISH TACO 401 Newport Center Dr.; 949-760-0290; wahoos.com WILD STRAWBERRY CAFÉ 240 Newport Center Dr., Ste. 100; 949-706-0462; wildstrawberrycafe.com YARD HOUSE 849 Newport Center Dr.; 949-640-9273; yardhouse.com

JAVIER’S 7832 W. Coast Hwy.; 949-494-1239; javiers-cantina.com THE KRAVE KOBE BURGER GRILL 21133 Newport Coast Dr.; 949-719-7770; kravekobeburger.com MARCHÉ MODERNE 7862 W. Coast Hwy.; 714-434-7900; marchemoderne.net MASTRO’S OCEAN CLUB 8112 E. Coast Hwy.; 949-376-6990; mastrosrestaurants.com MODO MIO RUSTIC ITALIAN KITCHEN 7946 E. Coast Hwy.; 949-497-9770; modomiorusticitaliankitchen.com MUSTARD CAFE 21137 Newport Coast Dr.; 949-718-0707; mustardcafe.com NEWPORT COAST PIZZERIA 21117 Newport Coast Dr.; 949-644-5888; newportcoastpizzeria.com NEWPORT FUSION SUSHI 21135 Newport Coast Dr.; 949-721-5884 PELICAN GRILL The Resort at Pelican Hill, 22800 Pelican Hill Rd. S.; 844-443-0022; pelicangrillnb.com

SETTEBELLO PIZZERIA NAPOLETANA 7864 E. Coast Hwy.; 949-715-2072; settebello.net ZOV’S 21123 Newport Coast Dr.; 949-760-9687; zovs.com

UPPER BAY BACK BAY BISTRO Newport Dunes Waterfront Resort & Marina, 1131 Back Bay Dr.; 949-729-1144; newportdunes.com BISTRO LE CRILLON 2523 Eastbluff Dr.; 949-640-8181; bistrolecrillon.com CHAMPAGNES BISTRO & DELI 1260 Bison Ave.; 949-640-5011; champagnesdeli.com EDDIE V'S PRIME SEAFOOD 1370 Bison Ave.; 949-720-9925; eddiev.com PROVENANCE 2531 Eastbluff Dr.; 949-718-0477; provenanceoc.com STACKS PANCAKE HOUSE 1330 Bison Ave.; 949-264-3677; stackspancakehouse.com VISTA.KITCHEN.BAR Newport Beach Marriott Bayview, 500 Bayview Circle; 949-509-6071; marriott.com

WASA SUSHI & TEPPAN 1346 Bison Ave.; 949-760-1511; wasasushiteppan.com

WESTCLIFF CAFÉ / SAKANA 1703 Westcliff Dr.; 949-287-6511; cafesakana.com GRATITUDE KITCHEN & BAR (CLOSING SEPT. 3) 1617 Westcliff Dr., Ste. 112; 949-386-8100; cafegratitude.com HAUTE CAKES CAFFE 1807 Westcliff Dr.; 949-642-4114; hautecakes.cafe KIT COFFEE 1651 Westcliff Dr., Ste. 103; kit.coffee OLEA 2001 Westcliff Dr., Ste. 100; 949-287-6807; oleanewportbeach.com THE PIZZA BAKERY 1741 Westcliff Dr.; 949-631-1166; thepizzabakery.com W CAFE & RESTAURANT 1703 Westcliff Dr.; 949-873-5242; wcaferestaurant.com NBM

Sapori Ristorante Serving The Flavors of Italy Since 1989

PASTAS • STEAKS • SALADS • PIZZA • WINE • AL FRESCO DINING Open Daily For Dinner At 4:30pm Open Monday - Friday For Lunch 11:30am - 2pm www.SaporiNB.com • 949.644.4220 1080 Bayside Drive Newport Beach, CA 92660 NEWPORT BEACH MAGAZINE

PRICE IMPROVEMENT

31531 Peppertree Bend | San Juan Capistrano | $11,200,000

27453 Ortega Highway | San Juan Capistrano | $6,488,000

NEW LISTING

PRICE IMPROVEMENT

1133 Goldenrod | Corona del Mar | $3,999,888

115 Calderon | Irvine | $2,298,000

PRICE IMPROVEMENT

30936 Steeplechase Dr | San Juan Capistrano | $2,199,000

31 Bell Pasture Rd | Ladera Ranch | $2,198,888

Lee Ann Canaday Canaday Group 949.249.2424 LeeAnn@CanadayGroup.com

www.CanadayGroup.com Huntington Beach | Laguna Beach | Newport Beach

Watch our RE/MAX Fine Homes TV Show on KDOC-TV Los Angeles. Every Saturday at 9:00AM (PST). Check your local listings, airing in Orange & Los Angeles County. DRE# 00560041

KIM BIBB kim - bibb.c om

202 EAST OCEANFRONT | NEW LISTING Newport Beach | $6,475,000 | 202EOceanfront.com

1700 EAST OCEANFRONT Newport Beach | $8,275,000 1700Oceanfront.com

KIM BIBB 714 396 0185 kbibb@villarealestate.com kim-bibb.com DRE No. 01210754

1504 EAST BALBOA BOULEVARD | NEW LISTING Newport Beach | $4,395,000 1504EBalboa.com

503 J STREET Newport Beach | $2,575,000 503JStreet.com