Outrigger to Catalina: Newport’s Amazing Race

Fashion T Dining T Travel T BeauTy MAGAZINE

Newport
Dunes
50 years of
luxe life on
the road

Savor
special section

Pascal

the Flavor
Olhats
Restauranteur
Extraordinaire

TTop Chef Profiles

Trestaurant reviews

TMemorable Margaritas FALL 2009, newportbeachmagazine.com

& specialty Drinks

Great Football Bars

Ron Salisbury & the Historic Cannery
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 Outrigger to Catalina: Newport’s Amazing Race

Contents
FALL 2009
Fashion T Dining T Travel T BeauTy

Newport
Dunes
50 years of
luxe life on
the road
MAGAZINE

Bluewater Grill

Savor
special section

Pascal

the Flavor
Olhats
Restauranteur
Extraordinaire

TTop Chef Profiles

Trestaurant reviews
TMemorable Margaritas FALL 2009, newportbeachmagazine.com

& specialty Drinks

Great Football Bars

Ron Salisbury & the Historic Cannery

Newport Beach is a city that has a passion

for food and drink, and a pedigree of top-
Shot at Brasserie Pascal at Fashion Island
notch restaurants and bars to go with
that passion. It offers a wealth of culinary
Allen BrAdley PhotogrAPhy
options, talented chefs, fine dining and one-
of-a-kind joints. So what are you waiting for
… let’s eat!

picurious
in Newport Beach
By Ellyce Rothrock

76 NEWPORT BEACH MAGAZINE fall 2009 Featu

fall 2009 red BEACH MAGAZINE 77
NEWPORT

Pau l Gstre in
t executive chef
CHeF

Bayside RestauRan
e
rt Beach’s Baysid
ive chef for Newpo French culinary
Paul Gstrein, execut After beginning his
hospitality and food. and working for
restaurant, knows his native Austria,
Culinar y School in rable knowledge
training at Villa Blanca Paul brough t his already conside
restaura nt,
a famous German at the age of 21.
the United States
SPECIAL SECTION and experience to
He considered it paramo
establishments’ food
unt to study some
trends, and his impress
of America’s most
respected
ive culinary skills earned
Hills Spago, Chicag
him
o’s Charlie
ng Puck’s Beverly and Mark Peel’s
kitchen time at Wolfga

76. Epicurious Trotter’s, Bradley

Los Angeles Campa
His extraordinary
after asking Paul to
him to inaugurate
Odgen’

Chef Paul’s palate

nile.
s San Francis

resume piqued the

become executive
the Irvine Bistang
is among the
co Lark Creek Inn

attention of John Ghouka

chef at his Los Angeles
o and then his Bayside
most inventive and
ssian,

in 1999.
refined anywhere,
that begin
who,
Bistango sent

and
with

Newport Beach his dishes promise

the next level of flavors
the best local, seasona
l ingredients.
and combinations

A comprehensive guide to food and

Featured
CHIeF
beverage in Newport Beach.
By Ellyce Rothrock
Be rnard tAlt haus
chef & OwneR
Basilic RestauRan of the Alps and
nurtured at his
on the west side the French-influ-
Born and raised de Vaud, a town in
de La Gare in Canton lifelong passion
family’s Restaurant Swiss cuisine is the
land, crafting French/ the rooms above
enced part of Switzer Althaus . “I was born in one of been in my
Bernard that of food. It has
of Basilic Restaurant’s “My first smell was
nt,” he says.
the family restaura I was born.”
chef since the day before coming
blood to become a iced at Chalet Suisse
e, Bernard apprent French team of the
1970
Educated in Lausann as the chef for
where he served chef on charters in
to the United States, journey as a private
then continued this
America’s Cup. He land.
returning to Switzer and began
the Caribbean before to Orange County
Bernard relocated spent almost two
In the early 1990s, Cellar in Fullerto n,
Ernst Zingg at The than five years
cooking alongside then worked more
Pascal restaurant,
years at Newport Beach’s
at Mezzanine restaura
He harvests his own
grows the yellow and
Special Salad and
and organic (preferr
nt before opening
garden to produce
red, organic, heirloom
patronizes the local
ed)
ensurin g
produce
each
. In the
Basilic in 1997.
the fresh herbs used

farmer’s
tomatoes found in
market
kitchen, he prepare
plate is served to perfecti
on.
in his dishes,
the seasonal
everyday to pick up
fresh
s each dish and every
56.
dish to order,

96 NEWPOR T BEACH
MAGAZI NE fall
2009
Fashion
Fall From Grace

Features 52. Smoke On the Water 108. Making a Mark

Newport Beach’s blazing race Artist and gallery owner Lisa
42. Electric Company to Avalon, the Catalina Outrig- Rainey strives to bring the
ger Crossing, celebrates its visual arts to a peninsula
Discover how one man’s
50th anniversary. under revitalization.
dream to build electric boats
By Diane Armitage
created a harbor cruising By Cindy Hale
phenomenon—and a coveted
68. Fall Football Fever 114. What Happens
upmarket watercraft. Discover Newport’s best
By Roger Bloom in Macau…
establishments where fans
can catch must-see games, Macau, the “Las Vegas of
48. Luxe Wanderlust eat great grub and down the East,” lures to its exotic
Experience the great outdoors cool libations. locale those with a penchant
with five-star service at New- By Brett Callahan for high-stakes casino and
port Dunes Waterfront Resort luxury resort life.
& Marina. 102. Fashion: By Norman Sklarewitz 62. Home Plate
By Vicki Hogue-Davies A Touch of Madness Ron Salisbury’s history is filled with his
restaurants and an awe-inspired love of
baseball. By Jean Hastings Ardell
4 NEWPORT BEACH MAGAZINE FALL 2009
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Contents

On Trend
pg24
What’s In Now
Our Newport Beach style
20 report shares what fashion
is hot in the OC.

Outside
32. Light Up at Sunset, A New Leaf
Up Front for Students, Planting Ideas

12. Comment
A Letter from the Editor
14. Contributors
16. Calendar of Events
Pamper
18. Range of Motion
Whether you’re a jock or just nurtur-
ing your inner athlete, a sports mas-
sage can do all bodies good.
Wine & Dine
20. Masterful Margaritas
More than just a Mexican food accom-
paniment, discover the best dining
and drinking establishments that
produce a memorable cocktail.
Residential Confidential
36. Surf’s Up, Doc
Newport Beach is a perfect fit for this
wave-riding physician.
Beauty
38. On Your Toes
Newport Beach spas are a step
ahead when it comes to giving your
feet the royal treatment.
Shop
40. Toy Story
Discover a world of playthings for kids
that are fun, challenging and imaginative.
Dine Guide 40
120. Taste of the Town
Restaurant resource for dining
out in Newport Beach.
129. Perspective 36

8 NEWPORT BEACH MAGAZINE FALL 2009

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 PuBLISHER CHAIRMAN OF PuBLISHER
EDITORIAL DIRECTOR THE BOARD ADVERTISINg DIRECTOR
Steve Zepezauer Allan Simon Ben Warner
A BIG thank you to the advertisers of
Newport Beach Magazine. Please support
their businesses whenever possible.

MAGAZINE
21 Oceanfront Restaurant | 949-673-2100 | 21oceanfront.com
930 Sushi | 949-645-6500 | 930sushi.com
EDITOR-IN-CHIEF CREATIVE DIRECTOR
Art Resource Group | 949-640-1972 | artresourcegroup.com
Moira C. Reeve Tracy Powell
Back Bay Bistro | 949-729-1144 | backbaybistronewportbeach.com
MANAGING EDITOR Bentley Newport Beach | 877-585-7136 | newportbeach.bentleymotors.com
Micaela Myers Black, Starr & Frost | 877-807-1810 | blackstarrfrost.com

SENIOR EDITOR Blue Water Grill | 949-675-3474 | bluewatergrill.com

Ellyce Rothrock California Closets | 800-274-6754 | californiaclosets.com

Associate art director Coast Sotheby’s | 866-600-1400 | coastsothebysrealty.com

Julie Rundle Doryman’s Inn | 949-675-7300 | dorymansinn.com
Fashion Island | shoptheirvinecompany.com
OFFICE MANAGER
Lynn Cook Fletcher Jones Mercedes | 949-718-3000 | fjmercedes.com
HOM Group | 949-554-1200 | homgroup.com
ADVERTISING COORDINATOR
Javier’s | 949-494-1239 | javiers-cantina.com
Tina Leydecker
K’ya | 949-376-9718 | kyabistro.com
CONTRIBUTORS
Amy McLaughlin, Vicki Hogue-Davies, Kristina Sado, Brett Callahan, Roger Bloom, La Casa Del Camino | 949-497-2446 | casacamino.com
Cindy Hale, Jean Hastings Ardell, Carolyn Hsu, Norman Sklarewitz, Bob Hodson, Marquis Jet | 877-538-9588 | marquisjet.com/Newport
David Hartung, Allen Bradley, David Tosti Mastro’s | 949-376-6990 | mastrosrestaurants.com
NEWSSTAND DIRECTOR Mercedes-AMG | mercedes-amg.com
Ron Sklon Mercedes-Benz of Laguna Niguel | 800-new-benz | mbzdirect.com
BUSINESS DEVELOPMENT: Scott Sanchez Newport European Motorcars | 888-245-5132 | newporteuropean.com
Newport Beach Restaurant Week | newportbeachdining.com
ADVERTISING SALES: Joy Troup
Porsche Newport Beach | 877-585-7136 | newport-beach.porschedealer.com
ADVISORY BOARD Quiksilver | quiksilver.com
RICHARD LuEHRS: President, Newport Beach Chamber of Commerce
Rohl | 714-557-1933 | rohlhome.com
MICKEy HARTLINg: Real Estate Broker
ROBERT gERARD: Sports & Employment Lawyer, Legal Counsel to the ASP Pro Surf Tour, Salt Fine Art | 949-228-4506 | saltfineart.com
Member of the Balboa Bay Club Board of governors Surterre Properties | 888-546-4245 | surterreproperties.com
gARy SHERwIN: President & CEO Newport Beach Conference and Visitors Bureau Taste of Newport | 949-729-4400 | tasteofnewport.com
NON-EXECUTIVE CHAIRMAN, FIREBRAND MEDIA, LLC. Tesla | 310-873-8337 | teslamotors.com
Sir Robin Miller The Arches Restaurant | 949-645-7077 | thearchesrestaurant.com
The Balboa Bay Club | 949-630-4110 | balboabayclub.com
TO OuR READERS: Newport Beach Magazine invites you to share with us your reactions to our
latest stories. Send your correspondence to Editor, Newport Beach Magazine, 1146 glenneyre St., The Ritz Restaurant | 949-720-0936 | ritzrestaurant.com
Laguna Beach, 92651 or to edit@newportbeachmagazine.com
Tommy Bahama’s Island Grille | 949-760-8686
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. Warren Christopher | 949-645-1406 | wchristopher.com
ADVERTISERS For inquiries, please contact Scott Sanchez at scott@newportbeachmagazine.com XS Energy Drinks | xsblast.com
For general information email: info@newportbeachmagazine.com Zero Trash | zerotrash.org
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Zov’s | 949-760-9687 | zovs.com
Phone: (949) 715-4100; www.newportbeachmagazine.com
©2009 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 bi-monthly. One year’s subscription in U.S. is $24; $46 per year outside the U.S. Single copies are available for $4.99 at newsstands and other
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10 NEWPORT BEACH MAGAZINE FALL 2009

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 COMMENT
FALL 2009

A Moment To Savor
“Food, glorious food!”—Oliver!
Is there anything better than food?
We plan our day around meals. We wrap social events
around it. It’s our comfort. It’s familiarity. With one
bite, it can take us back in time. And some of us get
addicted to it.
Newport Beach has many of the finest restaurants
in Southern California, and, some would argue, the
world. There are tremendous executive chefs who
make their homes in the kitchens of Newport, and
their talents can be seen and savored in each and every
dish. But a good meal isn’t just limited to fine dining—
around town there’s a whole lot of great cooking going
on, whether it’s takeaway grabbed at local taco shacks
or dinner at a luxury waterfront venue.
It’s always been that the town’s culinary energy
wasn’t limited just to fine dining establishments.
There is much history in the food and drink found in
Newport, and longtime locals will have frequented enduring eateries and bars of all types.
It’s places like Woody’s Wharf, Charlie’s Chili, Quiet Woman, The Arches, the Alley, Five
Crowns, Crab Cooker and Shanghai Pine Garden, among others, that paved the way for
the tony new restaurants dotting Newport’s map.
And of course, sometimes the old must make way for the new. Over the years, we’ve
bid farewell to Baer’s Lair, The old Stag Bar, Dillman’s on the peninsula, Dolce on Coast
Highway, Bob Burns at Fashion Island, Gino’s on The Hill, and others, but their legacy is
still firmly written in Newport’s dining DNA.
In this special “Epicurious in Newport” issue, we highlight some of the best and bright-
est culinary and spirits locales the city has to offer. We’ve provided this not only as a guide
to help you select your next gastronomic adventure, but also as a celebration of all that is
delightful and delicious, from the sweet to the savory, the indulgent to the intoxicating.
And even though some of the coolest dining experiences are popping up at brand new
posh eateries, we should never forget the spots that years ago made Newport a great dining
destination. Because when it comes down to it, it’s not just the meal, it’s the experience
that keeps patrons coming back year after year.
Enjoy our special food and beverage coverage in this issue. If you missed Taste of
Newport, be sure to check out Newport Beach Restaurant Week, coming up Oct. 16 – 22.
Undoubtedly it—along with our special editorial—will inspire you to have no reservations
about getting out to enjoy glorious food. —Moira C. Reeve

12 NEWPORT BEACH MAGAZINE fall 2009

Contributors
fall 2009 ISSUE
Carolyn Hsu, a New York
City-based blogger and
freelance writer who has
been reporting on the fash-
ion and beauty industries
since 2006, says the success
of her blog, thedaily
obsession.net, has taken
her from her college dorm
room to the front row at
New York Fashion Week.
After graduating from the
University of Washington,
Carolyn moved to NY to
take a job for a big tech
company but discovered
that as fascinated as she
was by the latest software,
she was much better suited
to discuss the latest in
makeup trends. She loves
what she does despite regu-
larly tripping over beauty
products and shoe boxes
on her bedroom floor. High-
lights of her career thus far
include interviewing Kate
Winslet before the 2009 Os-
cars and being captured in
a candid photo that appeared
in Vanity Fair.
14 NEWPORT BEACH MAGAZINE fall 2009
Jean Hastings Ardell
continues to write and
talk about baseball, most
recently moderating two
panel discussions, “Skirting
the Game: The Changing
Role of Women in Base-
ball Scholarship” at the
Cooperstown Symposium
on Baseball and Ameri-
can Culture, and “Love to
Hate: The Dodgers-Giants
Rivalry” with author Arnold
Hano and former Dodgers
announcer Ross Porter at
the Burbank Public Library.
Meanwhile, she hopes for a
reprise of the 2002 season,
with the Angels’ return of
the World Series champion-
ship to “Los Anaheim.”
David Hartung, who has
been living and working in
Asia for more than 15 years,
was first introduced to Asia
in 1985 when he set out
from his home in California
with a pack on his back, a
camera on his shoulder, a
few bucks in his pocket and
an original trip planned for
a few months in Hong Kong,
China and Taiwan. However,
at his last stop, Korea, he
felt no strong desire to
return to California and
decided to stay put for a
while. In 1995, he chose
Taiwan as his base, enjoy-
ing the opportunity to
photograph some of the
country’s most interesting
and influential people, from
presidents to corporate
executives to television
stars, all for some of the
world’s most respected
publications, including
Businessweek, Time, Forbes
and Newsweek.
There’s been so much buzz
about Macau’s burgeoning
reputation as a rival to Las
Vegas that the editors of
Newport Beach Magazine
wanted to find out the
scoop first-hand. To do that,
we sent veteran freelance
journalist Norman Sklare-
witz out there on the
South China Sea. He’s just
returned to give us all the
juicy details; you’ll find his
report on page 114.
Cindy Hale is an award-
winning writer who grew up
in the Costa Mesa-Newport
Beach area. When asked to
share her favorite memories
she cites playing skeeball
at the Balboa Fun Zone,
eating scoops of Nesselrode
Bula at Wil Wright’s ice
cream parlor on PCH and
riding her horses through
the open landscapes of the
Back Bay.
Ask local freelance writer
Ellyce Rothrock what her
favorite restaurants are in
Newport Beach, and you’re
likely to get the tour-guide-
quality low-down on every
eatery within the city’s bor-
ders, from the finest estab-
lishments found anywhere
to the tiniest, tastiest holes
in the walls. Friends, family
and just about anyone she
converses with who are on
their way to Newport get
her same “helpful” schtick:
“Oh! If you’re going to
(insert Newport destina-
tion), you’ve got to eat at
(insert Newport restaurant)
and definitely try their
(insert delicious food)! And
it’s perfect at (insert time of
day)!” She and her husband
are huge fans of regular
weekly Newport happy
hours, where they can
share several tasty dishes;
bond over fine wines, beers
and cocktails; and soak in
the festive atmosphere.
 Fall Calendar of Events
Autumn is here along with a host of Newport events, from wine tasting to workshops and everything in between.

Art/Entertainment
“Quest for the Lost City”
Movie Screening
Oct. 14, 7 p.m.
Sherman Library & Gardens
2647 E. Coast Hwy.
Come and view the renowned director Sol
Lesser’s 1954 adaptation of Dana and Ginger
Lamb’s book “Quest for the Lost City.” This
docudrama shows the Lamb’s 1940 adven-
tures through Mexico and Central America.
Popcorn, lemonade and sweets will be
provided. For more information:
(949) 673-2261; slgardens.org.

12th Annual Fire and Lifeguard

Appreciation Beach Party
Oct. 15, 5:30 - 8 p.m.
Newport Dunes Waterfront Resort
1131 Back Bay Dr.
Join The Commodores Club of the Newport
Beach Chamber of Commerce for a festive
beach party to recognize the efforts of the
Newport Beach Fire and Lifeguard Depart-
ments. During the event, special awards of
merit will be presented for Firefighter of the
Year, Marine Safety Officer of the Year and
Lifeguard of the Year. For more information:
(949) 729-4400; newportbeach.com.
Halloween Party
Oct. 30, 6 p.m.
Newport Dunes Resort & Marina
1131 Back Bay Dr.
Take the kids to the Newport Dunes
Resort & Marina for exciting Halloween
festivities. Wear your costume to partici-
pate in the costume contest, followed by
music, games and dancing for all ages.
Check out newportdunes.com for other
fall events at the Dunes. For more infor-
mation: (949) 729-3863.
Christmas Open House
Nov. 5, 10:30 a.m. – 4 p.m.
Sherman Library & Gardens
2647 E. Coast Hwy.
Shoppers at the Christmas Open House
can select from an outstanding array of
gifts chosen especially for the holidays.
For more information: (949) 673-2261;
slgardens.org.
Wine tasting at Pelican Hill
Debra Huse Anniversary Show
November
229 Marine Ave., Balboa Island
In November, to celebrate the Debra Huse
Gallery ninth anniversary on Balboa Island,
Debra will debut a wonderful array of new
work, including sparkling local harbor
scenes and lush California landscapes. For
more information: (949) 723-6171;
debrahusegallery.com.
Fall Ladies Spa Daycation
The Resort at Pelican Hill
22701 Pelican Hill Rd. S.
While the resort takes care of children in
the renowned Camp Pelican with activities,
ladies can enjoy toasting to the good life
with a glass of sparkling Prosecco wine in
the spa; relaxing at the Aqua Colonnade
with Roman bath, sauna and steam room;
a 60-minute Amber Gold or deep tissue
massage; lunch at The Coliseum Pool & Grill
or in one of the cabanas; or working out in Duke’s Place
the state-of-the-art fitness center. Available

16 NEWPORT BEACH MAGAZINE fall 2009


from 8 a.m. – 3 p.m. Monday through Friday,
the Ladies Spa Daycation is $280 for one
adult and one child age 4-14 (additional chil-
dren $60 per child, and adults are $228 per
person). Other fall spa specials include the
grape seed and olive body scrub, rose wine
wrap and Veuve Clicquot Rose Cristallo
bath. For more information: (800) 315-8214;
pelicanhill.com.
Balboa Island Museum and
Historical Society
Ongoing; Saturdays and Wednesdays,
10 a.m. – 2 p.m.
502 S. Bayfront (upstairs next to the ferry)
Admission to the Balboa Island Museum
and Historical Society is free, so stop by
Saturdays or Wednesdays. For more infor-
mation: (949) 675-3952; balboa-island.net.
Food/Wine
Live Music And Football At Duke’s Place
Through December
The Balboa Bay Club & Resort
1221 W. Coast Hwy.
Until the music starts at 7:30 p.m., Sunday
afternoons are dedicated to football, with
drink specials and light food while guests
cheer on their favorite teams. All evening
long though the end of November is Monday
Night Football with two big-screen TVs and
specials. Every Sunday and Thursday night
at 7:30 p.m. Paco impersonates your favorite
famous singers, and every Tuesday night at 7
p.m., Jim Roberts entertains with his unique
style and showmanship. Wednesday nights
at 7 p.m., Mark LeBrun and jazz singer An-
gela Carol Brown are not to be missed. This
duo will get you dancing and singing along.
Fridays at 8 p.m., the Mark Le Brun Trio en-
tertain guests along with the dynamic jazz
voice of Leslie Lewis. Saturdays at 8 p.m.,
The Mark LeBrun Quartet play hits from the
past and present. For more information:
(949) 645-5000; balboabayclub.com.
Vertical Ladder Wine Tasting in The
Great Room Through Nov. 17
The Resort at Pelican Hill
22701 Pelican Hill Rd. S.
As a complimentary experience for local
residents and overnight resort guests, each
Thursday evening from Sept. 10 – Nov. 17,
the Vertical Ladder Wine Tasting is offered
from 5 – 7 p.m. in the Great Room. The event
features unique vintages from a renowned
winery showcased with hors d’oeuvres.
For more information: (800) 315-8214;
pelicanhill.com.
Murder Mystery Dinner &
Halloween Oct. 30 and 31
Five Crowns, 3801 E. Coast Hwy.
The Five Crowns Halloween celebration will
To submit your event, please e-mail listings@newportbeachmagazine.com
feature a Murder Mystery Dinner complete
with a special prix fixe menu created by Execu-
tive Chef Dennis Brask to be enjoyed while the
drama of a new mystery unfolds. The event
starts at 7 p.m. on Oct. 30. If you’re looking for
the spirit of Halloween on Oct. 31, Five Crowns
features their in-house Halloween costume
competition, adding to the restaurant’s already
colorful atmosphere. For more information:
(949) 760-0331; lawrysonline.com.
Outdoors/Education
48th Annual Sandcastle Contest
Oct. 4, 11 a.m. – 4:30 p.m.
Corona del Mar State Beach
at Marguerite and Ocean Blvd.
Join thousands of spectators as the Commo-
dores Club of the Newport Beach Chamber
of Commerce hosts its 48th annual Sand-
castle Contest on the beach. Participants’
skill levels range from children to profes-
sional architects. Forty-five talented groups
will compete for the winning title. Join in as
a castle creator or a cheering fan! For more
information: (949) 729-4400;
newportbeach.com.
Library Live! Author Events
Oct. 13, 30
Newport Beach Public Library
1000 Avocado Ave.
On Oct. 13, join Allegra Huston, author
Debra Huse
Gallery
Author Allegra Huston
48th Annual Sandcastle Contest
of “Love Child: A Memoir or Family Lost
and Found.” Doors open at 6:30, and
seating is on a first-come, first-served
basis. This free event includes coffee,
cookies and a book signing. On Oct. 30,
Nicholas Kristof, author of “Half the Sky:
Turning Oppression into Opportunity for
Women Worldwide,” will be on
hand for questions and a book signing.
Tickets are $50 or $35 for members.
For more information: (949) 548-2411;
nbplfoundation.org.
The Bungalow Era in Orange County
Nov. 18, 7 p.m.
Sherman Library & Gardens
2647 E. Coast Hwy.
Mr. Dodd is a native of Orange County
who wrote a monthly feature article
for five years for Orange County Home
magazine on historic and unique homes
in Orange County. Join him at the Sher-
man Library & Gardens for the evening
lecture, “The Bungalow Era in Orange
County: The Embodiment of the Arts and
Crafts Movement.” For more information:
(949) 673-2261; slgardens.org.
Balboa Island Stroll
Ongoing; 6 – 9 p.m.
first Friday of each month
All shops will be open until 9 p.m., and
most will be serving cheese, crackers and
fall 2009 NEWPORT BEACH MAGAZINE 17
PHoto by Jeff RAyneR
refreshments, so come on out and joint
the festivities! For more information:
balboa-island.net.
Sea Tales
Ongoing; first Wednesday and select
Saturdays, 9:45 – 11 a.m.
600 East Bay Ave.
Join in for stories, crafts, touch tank and
music geared for pre-schoolers (ages 2-5).
Each month’s theme is designed to intro-
duce kids to a variety of marine topics while
having fun at the Nautical Museum. Oct. 7:
Let’s Go Fishing. Nov. 4 and Nov. 14: Swim
Sea Turtle, Swim. The program has limited
space, so make your reservations early by
calling (949) 675-8915 ($3 for members; $5
for non-members). For more information:
(949) 673-7863; nhnm.org.
Fall Festivities At the Bay
October & November
Upper Newport Bay Nature Preserve, Muth
Interpretive Center, 2301 University Dr.
Fall programs include Tideland Tots select
Thursdays, where kids 2 - 5 experience
arts and crafts, story telling and hands-on
activities. Wild Tales, for kids 2 - 8 is story
telling fun on select Fridays. Both pro-
grams cost $5, and registration is required.
For adults, there’s 2nd Sundays Restoration
Volunteer Program and Steward Days every
Wednesday. Kayak tours and walking
tours are also offered on a regular basis.
For more information: (949) 923-2275;
newportbay.org/progwtr.htm 9
 Pamper
Life and Style in Newport Beach
Range of Motion
Whether you’re a jock or just nurturing your inner athlete, a sports massage can do all bodies good. By Carolyn Hsu
Dr. Steve Hutchins, owner of Shape Up
Chiropractic, demonstrates range of
motion exercises on a Keiser Infinity
Functional Trainer. These type of exer-
cises go hand-in-hand with a focused
sports massage.
“The main benefit of sports mas-
sage is that it provides an increased
range of motion,” says Dr. Steve
Hutchins, founder of Shape Up
Chiropractic in Newport Beach. “With
any dynamic movement or sport, the
consequence is overuse of certain
muscle groups that produce trigger
points or knots. Repetitively, these
knots shorten muscles, restricting
motion and affecting performance. A
sports massage is not a deep tissue
massage, which most clients mistake
it for. A sports massage will use spe-
cific techniques that target these knots
and work to lengthen muscles and
restore a full range of motion.”
Newport Beach residents interested
in sports massage can find such ser-
vices offered at a variety of locations.
Dr. Steve Hutchins, owner of Shape
Up Chiropractic, demonstrates range
For Athletes
of motion exercises on a Keiser
Athletes, especially those prepar-
Infinity Functional Trainer. These type
of exercises go hand-in-hand with a ing for such events as marathons, will
focused sports massage. find sports massage indispensable to
their training. In fact, many serious
Sports massage, traditionally incorporated into the training regimens of athletes incorporate massage into their
serious athletes, is now gaining popularity among the mainstream. In fact, schedules on a weekly basis, especially
sport massage’s combination of deep tissue work paired with stretching and before and after a major event. “Sports
focused area treatment, provide a range of benefits for anyone, whether massage will target specific muscles,
you lead an active lifestyle or spend the bulk of your time sitting in front of and [most] will tailor the massage to
your computer. According to Michael Conigliaro, assistant general manager the athlete, focusing on the muscles
at Equinox Fitness Newport Beach, sports massage can help “increase range they use in their sport,” Michael
of motion, improve posture and provide overall mind and body health” after explains. “The massage generally in-
just one session. cludes a warm up, followed by a deeper
18 NEWPORT BEACH MAGAZINE FALL 2009
tissue work on the target areas. Before
an event, the therapist will employ
a stimulating technique in order to
invigorate muscles versus post event,
which is more therapeutic with a focus
on flushing out lactic acid and relaxing
the body.” The more vigorous pre-event
massage, which can take place up to
just two hours prior, improves blood
flow and increases muscle temperature,
optimizing it for speed and perfor-
mance. After intense activity, post-event
sports massage helps metabolize waste
built in the muscles, allowing them to
better absorb oxygen and nutrients.
For athletes who are constantly
pushing their limits, sports massage
is also crucial for injury prevention.
Katcha Minot, a massage therapist at
Spa Gregorie’s in Newport Beach who
frequently works with college and
professional athletes, recommends
regular therapy sessions. “Suppose
you’re training for a triathlon,” she says,
“when you’re biking for hundreds of
miles, fatigue builds up from constant
repetitive motion, and your muscles
contract and shorten, making them very
prone to injury. Sports massage helps
loosen up that muscle, not so much that
it becomes sloppy, but enough that it
can respond quickly when the athlete
needs it to.”
Scott Lipman, a massage therapist
at Body Design in Newport Beach,
reveals some of the techniques and
procedures that take place during a
sports massage session.
Pre-event massage: In order to
prepare the body for competition, the
massage includes a vigorous stimula-
tion to the muscles and nervous system
 Robert Beauchamp
(1923 – 1995)
using techniques such as jostling.
Example: While a client lies supine, one leg
bent, the massage therapist will use both hands to
apply pressure to the thigh in a rapid twisting mo-
tion, thus allowing a feeling of lightness in the leg.
Post-event massage: The therapist will perform a
much slower massage technique to increase circula-
tion toward the liver and reduce body soreness.
Example: The therapist may elevate the client’s feet
and provide mild stretching and jostling, and apply all
strokes to limbs, moving toward the liver. This allows
the high levels of lactic acid that have accumulated
during competition to back out into the liver so it can
convert the lactic acid back to glycogen (sugar).

For Non-Athletes
Even those who don’t train competitively will
find sports massage beneficial. Katcha says she
often sees clients who do not undergo vigorous
athletic training but still experience aches and
cramps from working out or even sitting in front of
the computer for too long. “Some of my clients are
office athletes,” she comments. “They’re sitting at
a desk all day, and the contracted muscles in their
posture is similar that of a lot of active athletes.
They also need a lot of stretching.”
After a sport massage, remaining aware of your
form and your body is important, as is trying not to
re-aggravate your muscles. Therapists will recom-
mend that you drink plenty of water after your mas-
sage, as many toxins will be released into your system
that should be flushed out. In addition, you should
exercise, eat right and get enough sleep in order to
maintain the benefits of your massage. 9

Man with Pet Lamb, Oil on canvas, 1987, 50 x 40 inches (127 x 101.6 cm)

For Exhibition on view September - November

More
Info
Body dESIgn Inc.
210 newport center dr.
(949) 719-2600, bodydesignonline.com

SPA grEgorIE’S
200 newport center dr., Ste. 111
(949) 464-6110, spagregories.com

ShAPE UP chIroPrAcTIc
366 San Miguel drive, Ste. 206
art resource group
(949) 706-9400, shapeupchiropractic.com fine art services and appraisal services since 1984
ThE SPA AT EqUInox
nEWPorT BEAch
19540 Jamboree rd., Irvine, cA 92612
(949) 296-1700, equinoxfitness.com 20351 Irvine Avenue, C1, Newport Beach, CA 92660 | 590 Madison Avenue, New York, NY 10022
(949) 640-1972 www.artresourcegroup.com

FALL 2009 NEWPORT BEACH MAGAZINE 19

 Wine
& Dine
Life and Style in Newport Beach
Masterful Margaritas
More than just Mexican food accompaniment, discover the best dining and drinking establishments that
produce a memorable cocktail. Trick is remembering anything after. By Ellyce Rothrock
The origins of the margarita are about as blurry and vague
as one might feel after sampling a couple of these delicious
concoctions. But no matter how or where they were born,
margaritas are simple yet magical elixirs that when perfectly
blended and complemented by a favorite locale at which to
drink them and awesome savories to boot, it’s near impossible
not to have a great time. So in case you haven’t yet found your
margarita-infused happy-hour heaven, we’ll share with you
some of the best spots in Newport Beach to kick back with a
refreshing tequila, triple sec and lime libation.
20 NEWPORT BEACH MAGAZINE FALL 2009
Javier’s
Javier’s
A night at Javier’s is like going on
a much-anticipated vacation for a
couple of hours. This destination fea-
tures lush greens, dramatic arches,
rustic beams, subtle yet beautiful
patterned glass-globe lighting,
creams and rich earth tones. And the
views overlooking Crystal Cove State
Park and the Pacific don’t come more
stare-worthy and stunning. So what
would you imbibe at such a getaway?
One of more than one dozen mar-
garita masterpieces, of course, hand
shaken and on the rocks, with single
estate Tequila Ocho, Patron Silver,
Don Julio Blanco, Gran Centenario
and more. In true California fashion,
Javier’s even offers an organic mar-
garita, the 4 Copas, blending organic
tequila and agave nectar.
Savor with: Javier’s Nachos de
Mariscos, which combine black
beans, Monterey jack, shrimp and
Dungeness crab, and green onions.
For more info: 7832 E. Coast
Hwy; (949) 494-1239; www.javiers-
cantina.com.
Sharkeez
Sharkeez is the place in Newport
for surfers, boogie boarders, board
walkers, sports fiends and beach
bums of all kinds to converge and
enjoy the ultimate in bar atmo-
sphere casualness. Saunter in fresh
from the beach, sand in your crack
(you must wear shoes and a shirt,
of course), and the friendly bar
staff at Sharkeez will serve you
with a genuine smile. Funkadelic
fiberglass sharks and other off-the-
wall art, as well as TV screens of
all sizes and at all angles, nightly
specials, near-gourmet and cheap
bar food (great free chips and salsa
bar), and enormous margaritas that
pack one Mike Tyson-size punch
make Sharkeez a long-standing
institution near the base of New-
port Pier. Don’t miss the Corazon
Platinum Margarita with Patron
Citronge Extra Fine orange Liqueur.
Savor with: shrimp fajitas,
featuring plump shrimp grilled and
sautéed with sizzling peppers, chil-
ies and garlic butter.
Enjoy happy hour Monday
through Friday, 4 – 7 p.m.
For more info: 114 McFadden Pl.;
(949) 413-0283; www.sharkeez.net/
nb/home.
 Bluewater Grill lobsters and shrimp that are flash
If it’s a maritime atmosphere you fried and seasoned with spices
crave, sail over to Bluewater Grill, reminiscent of Old Bay and deliv-
located on the water on Lido Pen- ered heaping in tin buckets.
insula. Don’t even bother sitting Happy hour runs Monday
inside; drink and eat on the deck, through Friday, 3 – 5 p.m.; every
and enjoy the salt air to comple- day 10 p.m. until close.
ment your strong and salt-rimmed For more info: 2104 W.
margarita while casually watch- Oceanfront; (949) 723-0606
ing luxury yachts, Duffy Electric www.rockinbaja.com.
Boats and kayakers. Bluewater
Grill patrons savor its refreshing Avila’s El Ranchito
organic margarita that blends Four Avila’s offers two Newport loca-
Copas Tequila, agave nectar and tions that are as distinct in feel as
fresh lime juice; the Palmalla, one two restaurants in the same small
of its most-ordered cocktails off chain can be, yet both offer the
the bar repertoire, mixes Hornitos, delicious Mexican recipes courtesy
Cointreau, fresh lime and a splash of famous founder Mama Avila and
of fresh orange juice.
Savor with: out-of-this-world oyster
bar featuring fruits of the sea from
Kumamoto and Hammersley, Wash.;
oyster shots with Absolut Peppar;
Cherrystone clams on the half shell
(when available); and steamer pots
with mussels and clams.
Enjoy Bluewater’s happy hour
Monday through Friday from
3:30 – 6:30 p.m.
For more info: 630 Lido Park Dr.;
(949) 675-3474;
www.bluewatergrill.com. Rockin’ baja

Rockin’ Baja Lobster
Adjacent to the Newport Beach
boardwalk in Oceanfront parking-
lot Hades, Rockin’ Baja Lobster is
always busy, staffed with young
and bubbly yet solicitous servers,
and offers margaritas with cutesy
monikers like Horni Rita, with
Sauza Hornitas and Cointreau,
and Pink Caddie Maddie, with
1800 reposado, Grand Marnier and
cranberry juice. But Rockin’ Baja’s
margaritas, specialty or traditional,
are big and bold. In fact, you can
order one in a Rockin’ Baja cup,
which holds about 24 ounces, and
if you finish it and are still stand-
ing, you can keep the cup.
Savor with: Rockin’ Baja’s lob-
ster tails, king crab, whole spiny
the same generous portions that
are enough to choke a 17-year-
old football player. But no matter
which location you choose, you’ll
be treated to straight-up, award-
winning margaritas prepared with
Jose Cuervo. Be sure to order the
Surfer’s Dream margarita, or, if
you’re more daring, a pint of the
signature Cadillac; they’re only a
couple bucks more and contain a
splash of Grand Marnier.
Savor with: Pollo cuernavaca,
chicken breast grilled and served
on a skillet with roasted ortegas,
grilled onions, and salsa tomatillo.
For more info: 2744 E. Coast
Hwy., (949) 644-8226; 2800
Newport Blvd., (949) 675-6855
www.avilaselranchito.net.
El Torito Grill
If you’re in Fashion Island and
the craving for a top-shelf margarita
strikes, make haste to El Torito Grill.
A few of the many margs El Torito
offers includes: The Corzo, prepared
with Corzo Silver, Cointreau and
sweet and sour; the Grill, featuring
Gold Tequila, Orange Curacao and
sweet and sour; and the Cadillac,
blending 1800 Reposado, triple
sec, sweet and sour, and a shot of
Grand Marnier. Jewels of Mexico
are prepared with Sauza Hornitos,
sweet and sour and your choice of
liqueur: Chambord Rasberry Liqueur
(ruby), DiSaronno Amaretto (topaz),
Blue Curacao and pineapple juice
(turquoise) and Midori Melon
liqueur (emerald). The Connois-
seur’s Margarita blends Cointreau
and one of the following: 1800, Caza-
dores, Corzo, Don Julio, el Jimador,
Herradura, Milagro or Patron.
Savor with: Chipotle Barbecue
Shrimp, sautéed with jalapeño but-
ter, roasted red peppers and pasilla
chilies in a smoky-sweet chipotle-
raspberry tamarind barbecue sauce.
Happy hour runs Monday
through Friday from 4 – 7 p.m.
For more info: 951 Newport
Center Dr.; (949) 640-2875
www.etgrill.com.
Cannery Seafood of the Pacific
Feel the energy and the tequila
at one of Newport’s hottest night
spots: the Jellyfish Bar at Cannery
Seafood of the Pacific. This Rhine

FALL 2009 NEWPORT BEACH MAGAZINE 21

 Wine
& Dine
Life and Style in Newport Beach Sunday and Monday until closing.
For more info: 1370 Bison Ave.;
(949) 720-9925; www.eddiev.com.

WILDFISH
the patio), including the crabcake,
seared ahi, crispy shrimp, fried
calamari, crab and shrimp wonton
soup or the lobster bisque.
Savor with: the tower of iced shell-
fish, which includes colossal shrimp,
New England Jonah crab claws and
fresh-shucked Louisiana oysters.
Happy hour runs from 4 – 7 p.m.;
Taco Rosa
Margaritas concocted with Ley-
enda del Milagro Silver, Cointreau,
homemade sweet and sour, and …
fresh berries? Mango? Hibiscus?
When you think about it, of course
all these ingredients would blend
perfectly. They’re never too sweet
or flowery—just perfect cocktails
to sip while relaxing on Taco Rosa’s
patio, enjoying SoCal’s temperate
breezes. To make sure your mar-
garita mix doesn’t go to your head
too quickly, enjoy this cantina’s
pre-Columbian cooking fused with
Spanish, French and Southwestern
culinary tastes.
Savor with: happy hour menu,
which features half-off appetiz-
ers and $3 margaritas, Mondays
through Fridays (except holidays)
from 2 – 6:30 p.m.
For more info: 2632 San Miguel Dr.;
(949) 720-0980; tacorosa.com. 9

Channel hoppin’ go-to bar scene
is known for its perfectly blended,
heavy-handed margaritas.
Savor with: Chilled Mexican
White Shrimp, with pico de gallo,
cucumber, avocado and jicama, or
the fried calamari with cilantro
lime aioli (both feature a spicy
habañero-spiked cocktail sauce).
Happy hour runs Monday
through Friday from 4 – 6 p.m.
For more info: 3010 Lafayette
Rd.; (949) 566-0060;
www.cannerynewport.com.
Wildfish Seafood Grille
At first glance, with its dark and
sexy décor, and prowling patrons,
you may think you’re in Cougar or
Silverback country, but forget all
that and just remember two words:
happy hour. Wildfish’s is the bomb.
The mixologists behind the bar
concoct strong specialty margaritas
as well as the tried-and-true clas-
sic. The Good Karma margarita is
patrons’ favorite, smoothly blended
with Karma Tequila, 100-percent
agave nectar and fresh lime,
given a good shake and served on
the rocks. Wildfish’s traditional
margarita blends Patron Silver,
Cointreau, Sweet & Sour and a dash
of fresh orange and lime juices and
finished with Grand Marnier. But
don’t blaspheme by not indulging
in Wildfish’s wonderfully finessed,
fine seafood. Mix your drinks with
half-price yet regular-size happy TaCO ROSa
hour specials (at the bar or on

22 NEWPORT BEACH MAGAZINE FALL 2009

 On
Trend
Have
Halsea…
Life and Style in Newport Beach

Will
Travel
By Amy McLaughlin

Touching down at John

Wayne Airport after Fashion
Week in Miami, and all I could
think of was crawling
Our Newport Beachinto bedreport shares
style
for some much-needed sleep.
what fashion is hot in the OC. I
perked right up, however, when
among the sea of standard black
suitcases shuffling through
baggage claim appeared a roller
duffel that immediately caught
my eye. It was kelly green with a
white bamboo-inspired pattern
and saddle-toned leather trim.
For years I had been toting my
dear-departed grandmother’s
overweight vintage Louis Vuit-
ton sans wheels, but I thought
nothing could be more chic than
this bag. When a tall, bronzed,
well-put-together 30-something
woman swept in to grab this
green bag off the belt, I rushed
over to ask, “Where did you get
that? It’s amazing!” Halsea, she
replied simply, right in Newport.
The very next day, I visited this
adorable little boutique on 31st
Street, wedged between Cordell
Surfboards and the Barefoot Fish
Co. It’s easy to miss, but that’s
just fine with owner Sally Bartz,
as the majority of Halsea’s busi-
ness comes from its website and
wholesale distribution.
Born and raised just down
Coast Highway in Corona Del
Mar, Sally’s extensive back-
ground in the surf industry
includes corporate Roxy, Volcom
and Paul Frank. “I always
dreamed of having my own retail

24 NEWPORT BEACH MAGAZINE fall 2009

 On
Trend
Life and Style in Newport Beach
business,” she says. The name Halsea,
correctly pronounced “Hall-zee,” is Sally’s
definition of “a classic, lighthearted, easy-
breezy feeling evocative of the ocean.”
The company’s main focus is on travel
bags, the most popular being the roller
duffel, which retails at $385, but prod-
ucts range from sunglass cases, priced at
$35, to a $1,200 custom-made surfboards
designed by a surfboard manufacturer
specifically for adult women—wider in
size and a bit longer. “Women need a
board that is shaped a bit differently than
the ones your teenage boys are riding,”
says Sally, who grew up as a surfer girl.
The fabric designs are Sally’s original
creations. “I am inspired by ocean icons,
shells, bamboo and bright colors,” she
says. “My typical customer is a woman
who knows her style and what she likes.
She’s not afraid of color or pattern, loves
to travel and has an awareness of the
world outside of Newport Beach.”
As for Sally’s personal style, “I just
bought this taupe cotton dress from Ca-
lypso in South Coast Plaza,” she says. “It’s
very feminine and girlish, yet feels age
appropriate.” The one thing she can’t live
without is her “grandmother’s gold sand-
dollar necklace; it just goes with everything.”
A natural choice for this beach-born
entrepreneur who’s managed to get this
fashionista to trade in her beloved Louis
for a new set of haute Halsea!
For more info: Halsea, 409 31st St.,
(949) 673-7743; www.halsea.com.
26 NEWPORT BEACH MAGAZINE fall 2009
Look
Out for
Leather!
We bag our favorites
for crisper weather ahead.
Most trends that come and
go almost always return with a
new twist, a modernized version
of the classic. Sleek and sophisti-
cated with a hint of edge, leather
is back in a big way. The great
news is that leather is one trend
where your old duds will look
great no matter what decade you
first wore them. If you’re like me,
who sold all her leather years
ago to pay off the Neiman’s card,
here’s how to restock:
What’s Hot Now…
Distressed, shredded, bleached out-jeans. I’ll never
forget the look on my mother’s face when she discovered
me in the laundry room with bleach in one hand and a
pair of scissors in the other just going to town on a
perfectly good, almost brand-new pair of Levi’s. The
distressed look is back. For those who are pressed for
time and don’t want the mess, check out J-Brand’s Cotton
Lycra Thrasher jeans. $218 at Nordstrom.
Riding Pants. Nothing is hotter in this year’s cooler
weather than dismounting your horse and traipsing
straight to dinner. Riding-inspired pants in a rainbow of
colors, paired with a boot styled after paddock, jodhpur
or dress boot; or, for those daring OC fashionistas, your
favorite platform sandals. Wear with a crisp, collared
shirt tucked and belted with a wide, big-buckled belt.
Ralph Lauren’s Hudson Suede-patch Jodhpurs (pictured
on page 28) fit like a glove. $298 at South Coast Plaza’s
RL boutique or at www.ralphlauren.com.
The leather pant: BCBG, $148, Pretty Woman hot. Black napa
Macy’s. This black, slim-fitting leather with side zip. Wear these
side-zip pant looks great with with your little black dress, and
ballet flats and a yummy cash- bring a bodyguard!
mere turtleneck. Leather Skirt: Vince Leather
Leather jacket: $298, Gap. This mini-skirt, $595, Saks Fifth Avenue.
fitted brown version is easily Black stretchy with banded waist.
worked into your wardrobe by Adorable when worn with colorful
pairing with jeans and a T or tights and an oversized turtleneck.
thrown over a sheath dress. Leather Vest: Theory Leather
Over-the-knee leather boots: Vest, $655, Neiman Marcus. Safari
Prada OTK Boot, $1,400, Neiman style with belted waist. Perfect for
Marcus. Hot, hot, hot! Think your tweed trousers.
888-245-5132
 On
Trend
Life and Style in Newport Beach
The
Equestrian

Dress
As a girl you pretended to
be a fairy princess, a nurse, a
Your Part
Fashion is very much dictated
schoolteacher or a ballerina. It all by dress-up games we played
depended on your mood as you
shuffled through your costume
long ago.
trunk. Each outfit change was a
chance to reinvent yourself.
Fashion, it seems, is taking a
cue from childhood and offering
a second chance at role-playing.
Here are this season’s most popu-
lar personas:

The Equestrian: The classic, The Disco

preppy, refined look of riding Queen
pants, boots and jacket makes any
woman feel put together even on
her most scattered days. It takes a
bit of confidence to pull this look
off, but remembering to stand up with prominent shoulders, gold
straight and sit without slouching cording and brass buttons are
will make anyone think you’ve just back. Wear them paired with
stepped off your showjumper. skinny jeans and a tank to feel
authoritative and courageous.
The Disco Queen: Sparkly,

Miss sElfriDgE AuTuMn WinTEr 2009 cAMpAign

sexy and svelte is what happens
when we throw on that sequined
sheath. The shorter the better,
and color is key. Shoes can shine,
too, while Manolo, Choo and
Louboutin all cash in on our need
for glitz and glamour.
King of Pop: May he RIP,
Michael Jackson is not only a
music legend but forever a fashion
icon. His military-inspired jackets
Old English: A large ruffled
collar on a crisp white blouse
does something incredible to
your face. It softens and bright-
ens, lending a more youthful
look. This season is lots of pleats,
ruffles and lace. Wear your hair
pulled back in a slick ponytail or
chignon, letting the outfit be the
dominant force. This is the “cos-
tume” to wear to feel regal and
wise beyond your years.

28 NEWPORT BEACH MAGAZINE fall 2009

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 On
Trend
Life and Style in Newport Beach

Right on the heels of London’s

and New York’s fashion weeks,
Orange County’s hottest emerg-
ing brands and designers were
seen at the second annual Style
Week Orange County, held Sept.
24 - 26. The week of fashion events
culminated in five runway shows
including LRG’s first-ever fashion
show, and the Needle & Thread
Competition, which was an amaz-
ing “Project Runway”-esque design
competition among top Fashion
Institute of Design & Merchandis-
ing (FIDM) graduates.
One of the highlights was having
celeb designer and “Project Run-
way” star Nick Verreos help judge
the Needle & Thread Competition,
Style Week
where six graduated FIDM Debut
Designers showcased up to five
Orange County
original looks—created for the
Ezekiel Spring 2010 Collection—on
the runway. The other collections
seen at the five wicked fashion
shows included LRG, Ezekiel,
emerging designers Michele Gene-
vieve of Hollywood Million Denim,
Oday Shakar with his namesake
line of couture gowns, Nordstrom,
and MEK Denim at Metropark.
Stacie Ellis, marketing direc-
tor at Irvine Spectrum Center and
the creator of Style Week Orange
County says the event was another
overwhelming success this year.
“Judging by the attendance and
the crowd’s reaction, Style Week
Orange County is here to stay,” says
Stacie. “We had a great opening
night with LRG, and each show was
filled to capacity. We can’t wait to
start planning next year’s event.”
With events like this, which put
OC design squarely on the fashion
map, we can’t wait, either. 9

30 NEWPORT BEACH MAGAZINE fall 2009

 Outside
Life and Style in Newport Beach

Light Up at Sunset
By Micaela Myers

Between upcoming Daylight Saving Time and autumn, sunny hours covers, gazebos and decking accent and usage needs, so Drew recom-
are definitely on the wane. But in light of Newport Beach’s reliably entertainment spaces. mends working with an experienced
beautiful and balmy weather, who cares about shorter days? Take the Drew’s personal favorite go-to landscape designer/landscape
party to your own backyard or outdoor room, where after sunset, for custom, handcrafted fixtures is architect. “Whether it is enjoying a
the right outdoor lighting can set the perfect mood for any outside D.S.E. Lighting in Santa Ana (www. nice dinner outside to a cozy quiet
occasion—grilling, lounging or hosting friends and family. dselighting.com), but he urges night together, the lighting can help
homeowners to remember that most create the atmosphere to enhance
Drew Sivgals, landscape designer light on myriad options. fixtures aren’t focal points but func- your experience,” Drew says. “A good
and owner of AMS Landscape Design Newport backyards can be made tional objects. “Most are somewhat lighting plan will accentuate the land-
Studios in Newport Beach, says L.E.D into luxe retreats with several options hidden from view, so the emphasis scape design and show off the key
lighting systems are the current trend in lighting. Directional, in-grounds on choosing the best fixture design elements and features. Finally, safety
due to their longevity and energy and wallwashers add drama to plants is to know the fixture is there to should be the main consideration
savings. “This saves the homeowner’s and hardscape. Underwater lighting work and not really to be seen.” in all lighting design, from carefully
money in the long run,” Drew says, can illuminate fountains, ponds and For best results, lights must be lighted entry steps to up lighting a
adding that a web search will shed other water features. Fixtures for patio placed carefully based on your yard potentially low branching tree.”

32 NEWPORT BEACH MAGAZINE FALL 2009

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 celebrity partners; Volcom, the
Costa Mesa-based clothing manu-
Outside facturer catering to the skateboard,
Life and Style in Newport Beach surf and snowboard crowds, is a
key funding partner.
“The LEAF project is stacking up to
be something exciting and meaningful,
and we are very much looking forward
to getting kids involved in the conver-
nity, document it and express it on
film. “That’s why it’s called Leaders
of Environmental Action Films,”
Ana says. “It’s not that they’re action
films; it’s about taking action. It’s
about what you can do to cause
positive change within your commu-
nity for the environment.”
In addition to showcasing winners

A New sation of creating change in the com-

munity,” says Derek Sabori, Volcom
Leaf for V.Co-Logical Society Environmental
Affairs Division General Manager. “We
Students know those kids with a voice are out
there, and LEAF will be an engaging
forum to collectively showcase their
talents and their message.”
The project encompasses many
components leading to the finished
films, starting with educational
forums on environmental issues.
“The objective is to help the kids
become aware of the different areas
so that they can pick a topic that
Environmentally conscious students at Newport Beach public and they want to address,” explains Ana
private high schools can help change their community for the better Rothwell, project director for LEAF.
as well as express their creativity by crafting short environmental Additional forums will focus on the
documentaries, films or PSAs (public service announcements) as part technical aspects of creating, editing
of the new Leaders of Environmental Action Films (LEAF) project and and directing a film, and marketing it.
competition. Ed Begley Jr.—actor, author, activist and creator of the The idea is for students to actu-
Planet Green reality series “Living With Ed”—is one of the project’s ally create change in their commu-
at the Newport Beach Film Festival,
Ana wants to preview films online
to an international audience. “We’re
hoping to have part of the judg-
ing online, kind of like ‘American
Idol,’ where people can vote so that
we can have outreach all over the
world,” Ana explains.
“LEAF is a powerful plan,” says
actress and LEAF founding partner
Tanna Frederick. “By putting the
voices and ideas of children at the
forefront of our organization, it is
a way for our future leaders of the
world to help shape the environmen-
tal policies that will guide all of us
into global clean-up and preservation.
LEAF gives our children that chance to
speak out and be heard, and an audi-
ence that is ready to listen.”
For more information, visit www.
rothwellpromotion.com.

Planting the Ideas

Because coastal residents can garden year
round, you can create the outdoor space of your
dreams—with the guidance and vision of an expe-
rienced landscape designer or landscape architect.
Whether you want to incorporate native plants,
drought resistant landscaping, xeriscaping or just
a change from the norm, choose the professional
right for you by following these five tips from the
Association of Professional Landscape Designers
President Judy Nauseef.
* Familiarize yourself with your outdoor space
and how you plan to use it before hiring a profes-
sional. “If you can live in it for a season, you can
see which areas are hotter, which are windier, what
areas are wet, which are dry, which areas you’d
actually like to sit out in,” Judy explains.
* Browse books and magazines at stores, librar-
ies and local garden centers to visualize different
greenery and determine your tastes. “It really helps
our designers for customers to show them a picture
that they like,” Judy says.
* Require your designer hold professional certi-
fication and/or professional memberships and be
active in professional societies for landscape design.
* Investigate a designer’s work and talk to
past clients before hiring. “Most designers have a
website,” says Judy. “Look at the work the person
has done and whether you’re attracted by it.” Ask for
client references or addresses of locations they’ve
designed so you can visit their work first hand. If say and not imposing his/her own plant palette
you like friends’ or neighbors’ landscaping, ask them or ideas,” Judy says. “Make sure they take your
for recommendations. ideas and ask you a lot of questions, as well,”
* Interview the designer to ensure a good match. and ask they make themselves available after-
“Make sure the designer is open to what you have to ward for follow-up questions. 9

34 NEWPORT BEACH MAGAZINE FALL 2009

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 Residential
Confidential
Life and Style in Newport Beach

Surf ’s Up, Doc

Newport Beach is a perfect fit for this wave-riding physician. By Micaela Myers

build his practice at Urgent Care of

Newport Beach. “I actually had a
practice next door for five years and
TOM CAREY

just decided to put all my efforts

and build my practice here at Urgent
Care,” Bryan says. “My goal is to
build my private practice, as well as
Growing up in the hot inland San Gabriel Valley, young Bryan nia, but ultimately accepted a full provide urgent care medicine for all
Doonan longed to have his family move to Newport Beach. “I scholarship to St. Louis University. my patients so that they can see me
started surfing when I was 11 here in Orange County,” Bryan says. “Basically I went away, studied as that day.”
The family couldn’t move from their home in La Cañada at the time, hard as I could and came straight Bryan says Newport is the
back to Newport,” Bryan says. ideal fit for him and his practice.
but Bryan held on to his dream of eventually moving to Newport.
Finally, that opportunity to live in “Working in Newport is actually
“In 1992 I won the NSSA [National my way through school.” Newport Beach came when Bryan perfect for me because of my surf-
Scholastic Surfing Association] But two additional loves, science did his residency at UCI (University ing history; Orange County houses
Open Men’s national title and and working with people, temporar- of California, Irvine) Medical Center. all the surf companies. So as soon
turned pro a year later,” Bryan says. ily led Bryan out of the surf to study Now 36 years old and board as I started practicing, overnight I
“I turned professional when I was in medicine. He enjoyed his pick of a certified in family medicine, with a became the doctor for all the surf
college at the University of Califor- number of top schools, including fellowship in sports medicine and companies. Every single company—
nia, San Diego, and basically surfed the University of Southern Califor- orthopedics, Bryan is working to Billabong, Quiksilver, Volcom—all

36 NEWPORT BEACH MAGAZINE FALL 2009

 Denis Peterson

My goal is to build
My private practice, as
well as provide urgent
care Medicine for all My
patients so that they can ”Duane” Acrylic Urethane and Oils on Canvas 36 X34

see Me that day.

their team riders come see me for their injuries.”

Bryan is also one of a team of doctors for the
Association of Surfing Professionals tour. “All of us
get to fly around the world and be the doctors for
the contests,” Bryan says.
Bryan lives on the Peninsula with his girlfriend,
Kimberly Heinz. When he’s not working, they like
to get outside and enjoy the town. “I don’t have
a lot of free time. But when I do we’ll go jogging
along the beach. We like to ride our beach cruisers
down to Balboa. As far as restaurants go, it’s a
three-way tie between Sol Grill, the Alley and the
Blue Beet.”
Bryan surfs for Hurley and says Newport is
still one of his favorite places to catch a wave.
“I love surfing Newport,” he says. “Newport “Glouster Road” Acrylic Urethane and Oils on Canvas 30 X 40
can be one of the best waves in the world. I’ve
surfed Fiji, Mexico and Hawaii.” But it’s not just
the surf Bryan loves about Newport. “I love the
people. Some of the most amazing people in
949.510.5481, www.joanneartmangallery.com
the world live here. Everyone is just so care-
free.” With a caring doctor like Bryan nearby,
residents of Newport Beach can enjoy a healthy
326 North Coast Highway, Laguna Beach, California 92651
outlook for the future. 9
ART CONSULTATION.EVENT RENTAL.EXHIBITION.

FALL 2009 NEWPORT BEACH MAGAZINE 37

 Beauty
Life and Style in Newport Beach

On Your Toes
Newport resort spas are a step ahead when it comes to giving your feet the royal treatment. By Carolyn Hsu

provide an extra boost of moisture

for dry skin. And the Spa at Pelican
Hill’s exclusive Spa Ritual polishes
sport colors that reflect the casual
elegance of Newport Beach. For fall,
Mays notes the return of dark pol-
ishes and refined colors. Burgundies,
wines and purples are huge this fall
on the runways and in ad campaigns.
French pedicures are out, says Mays.
For a pedicure that focuses on
rejuvenating fatigued legs and feet,
try the Vital Leg Pedicure at The Spa
at Island Hotel. Specially formulated
for tired feet, this therapeutic pedi-
cure delivers relief by using vitamin
P, cold-pressed mint juice, seanamin
(a firming algae complex) and ginko
biloba extract to reduce swelling and
improve tone and elasticity.
The Medical Pedicure. Medical
pedicures go far beyond the cosmetic
aspects of pedicures to deliver a
real dose of health benefits. At Spa
Whether you’re living in sandals year round or always sporting the latest shoe trend, training Gregorie’s, a pedicure developed by
for a marathon or simply running in heels, the stresses of your daily activities can be brutal on Newport Beach podiatrist Dr. Ivar
your feet. Luckily, pedicures have come a long way from a traditional nail polishing to deliver a Roth, specially caters to clients with
variety of pampering, health and cosmetic benefits. A good foot pampering can improve circula- conditions such as nail infections
tion, relieve tension, deliver therapeutic benefits and even provide as much relaxation as mas- and athlete’s foot. This hour-long
sage therapy—all with the added bonus of a deep cleansing and weeks of pretty nails. treatment uses Dr. Roth’s all-natural
foot care kit, which includes tea tree
Whatever you need, Newport reduce chemicals on your body and to bring the local Newport Beach fla- oil, a nonirritating antimicrobial
Beach spas and salons offer the in the environment. All products at vor to travelers and residents alike. that can be directly applied to nail
latest in innovative and on-trend Pelican Hill, from remover to pol- Spa director Kasia Mays says the fungus. Technicians at Spa Gregorie’s
pedicure services. ish, are formulated using organic most requested pedicure at Pelican are trained in Dr. Roth’s office on
and vegan ingredients free of DBP, Hill is the Piede Dolce, a 75-minute proper use of products and tech-
Specialty Pedicures formaldehyde and toluene. Their orange and lavender experience niques to treat foot infections as well
The Spa Pedicure. The Spa at two signature treatments, the Olivio that provides intense hydration for as safety and disinfection methods
Pelican Hill offers ultra luxurious Pedicure and Piede Dolce Pedicure, lower legs and feet. She says there’s to prevent cross contamination.
pedicures using all-natural products incorporate indigenous ingredients, also been a resurgence of requests Clients take home Dr. Roth’s products
from California-based Spa Ritual to such as olive oil and French lavender, for paraffin treatments, which for continual use at home, which is

38 NEWPORT BEACH MAGAZINE fall 2009

necessary to maintain results.
Those with more serious foot condi-
tions, such as ingrown nails, bunions
and hammertoes, may prefer an aggres-
sive, doctor-supervised pedicure. Dr.
Alan Tobias, in nearby Costa Mesa, is a
board-certified podiatric surgeon who
performs medical pedicures in his office.
In addition to treating common prob-
lems, Dr. Tobias also offers cosmetic pro-
cedures such as Botox, microdermabra-
sion and fillers for feet. Pedicures are
performed at his in-office spa, complete
with aromatherapy, massage and an
onsite esthetician to provide all your
pampering and cosmetic needs.
The Seasonal Pedicure. The year-long
temperate climate of Newport Beach
makes the changing of seasons more
about a shift in state of mind than
anything else. The Amadeus Spa at the
Fairmont Newport Beach is offering the
Pumpkin Pedicure treatment for the
quintessential fall experience while
delivering a wealth of skincare benefits.
This pedicure uses phyto pumpkin
enzyme peel, a fruit acid that combines
powerful exfoliation with beta carotene
and absorbic acid to combat oxidative
and free radical damage. The result:
younger looking skin and feet, all while
indulging your senses in a classic
autumn treat.
Nail Trends
Gel Nails. Those who favor hassle-
free, long-lasting nails now have an
alternative to acrylic pedicures. Gel
nails are gaining popularity for women
who enjoy maintaining their polish for
extended periods. Gel polish is applied
like traditional polish and then set with
a UV light that requires no additional
drying time and produces a thin, high
gloss finish. Reapplication depends
on the growth of your nails, as the gel
nails remain chip and scratch free for
its entire duration. The removal process
simply involves soaking the nail in
pure acetone, which breaks down the
gel composition, allowing it to flake off
without damaging the natural nail. Gel-
set pedicures are available at Pure Blu
the Spa at Newport Beach Marriott.
Minx. From Hollywood to the
For
More
runways, Minx is the hottest new nail
trend that provides a mess free, green
alternative to traditional polish. A flex- Info
ible polymer is heated and adhered to
AMADEUS SPA
nails like a decal, with no drying time, FAIRMoNT NEWPoRT BEACH
and can last chip free for more than 4500 Macarthur Blvd.
(949) 718-9588
a month. Unlike other adhesive nails, fairmont.com/newportbeach
Minx allows the wearer full range of
PURE BLU THE SPA AT
activities without damaging the finish. NEWPoRT BEACH MARRIoTT
Minx offers more than 150 designs 900 Newport Center Dr.
ranging from conservative colors to wild (949) 720-7900
patterns to custom designs that feature THE SPA ISLAND HoTEL
your favorite photos. Last year during NEWPoRT BEACH
690 Newport Center Dr.
LA Fashion Week, designer Christian (949) 760-4992
Audigier (the designer behind Ed Hardy) theislandhotel.com
used Minx nails to create graffiti and
SPA GREGoRIE’S
graphic art manicures, a feat that would 200 Newport Coast Dr.
have been impossible using traditional (949) 464-6110
polishes. The closest salon to offer Minx spagregories.com
nails is Bella Vita Salon & Spa in nearby THE SPA, THE RESoRT
Huntington Beach, but trendy Newport AT PELICAN HILL
22800 Pelican Hill Road South
women sporting Minx will surely start (949) 467-6800
the demand here, too. 9 pelicanhill.com
fall 2009 NEWPORT BEACH MAGAZINE 39
 Shop
Life and Style in Newport Beach
Toy Story
Discover a world of great playthings for kids that are fun, challenging and imaginative.
The moment you set foot in a
toy store with your kid, you
know it’s over. Their little
upturned, pleading-eyed
faces, the trembling lips,
after they’ve quietly looked
around for “it,” … forget
it. You rationalize, justify,
curse the pile of toys at
home already. But truth be
told, Newport Beach toy
stores make toy acquisition
40 NEWPORT BEACH MAGAZINE fall 2009
By Ellyce Rothrock
Toy Boat Beach locations, these local folks
seriously know the toy business.
From its humble Westcliff digs to its
largest showroom in Fashion Island,
Toy Boat carries thoughtful play-
things many parents wish their kids
would pick up in lieu of the handheld
DS. But Toy Boat doesn’t discrimi-
nate; they know what kids want.
Here you’ll find Leap Frog, Breyer
Horses, Brio, Thomas, Ryan’s Room,
Hasbro, Mattel and much more, as
well as collectible dolls, plush toys,
dress-up play and a candy counter.
Toy Boat offers free gift wrapping
and free in-store assembly (for pick
up) of its trikes and wagons.
For more info: 3331 E. Coast Hwy.,
(949) 673-3791; 879 Newport Center
Dr., Fashion Island, (949) 729-9800;
1827 Westcliff Dr., (949) 642-4212;
21111 Newport Coast Dr., (949) 759-
8697; tbtbtb.com.
a fun endeavor, for all parties
involved, carrying the stuff cool
kids want and the treasures moms,
dads and grandparents appreciate,
sealing the bargain.
Toy Boat
“Classic toys for girls and boys” is
the motto learned and lived at Toy
Boat, Toy Boat, Toy Boat. Proudly
afloat for almost 15 years at its flag-
ship location in Corona del Mar and
since opening three more Newport
 Our Gang’s General Store
Located right on the busy main
drag of Newport’s Balboa Island is
Our Gang’s General Store, whose
storefront, enticingly cluttered
with bright, shiny toys, baubles
and flags, nostalgically calls into
mind “The Little Rascals.” It’s
quaint. Unique. Reminiscent of
the excitement you felt as a child,
running up the street toward your
favorite store with money clenched
in a tight little fist. Its doorway
and nearby sidewalk is always
crowded with families and kids,
busily finishing their Balboa Bars
outside so they can venture in.
Once inside, wide-eyed youngsters
are treated to sensory overload:
cool replicas of all kinds, shiny
cars, stimulating puzzles and
games, exciting rockets, and myriad
novelties and curiosities. “We visit
my sister’s family each summer at
their Balboa house, and the rest
of the year my two daughters talk
about going back to Our Gang,”
says Shelley Barrett from Portland,
Ore. “They are the true kids in the
candy store when they’re there. My
oldest’s birthday falls in July, and
she always wants a present from
here. And what’s really nice is that
they keep playing with them for a
long while.”
For more info: 217 ½ Marine Ave.;
(949) 675-0666.
Build-a-Bear Workshop
There’s not a child—or adult—
on this planet who doesn’t
remember that cherished rela-
tionship with his or her first best
friend: teddy bear. In this warm
and inviting environment, children
can create a stuffed friend to their
exact wishes, encouraging creativ-
ity, a sense of accomplishment and
a bond of enduring love. Select
the bear, bunny, dog, zoo friend,
wild animal friend or any other
cute cuddler of choice; deliberate
over its clothing; and choose the
right accessories, and you have one
really special, personalized treat
your child will just love.
“I’ve brought my daughter here
for years, after I discovered it was
the best and easiest birthday gift
I ever purchased,” says Newport Of course, Build-A-Bear merchandise gamut runs from
Beach resident Allison Bard. “It’s Workshop hosts birthday par- brand-new tots to teens, including
great stuff—inexpensive and cute.” ties; Fashion Island food partners Bulou, Dazzle and Peeko handmade
Buying at Build-A-Bear Work- Haagen-Dazs, McDonalds, Red sock puppets; sturdy and colorful
shop doesn’t just bring joy to a Robin, California Pizza Kitchen wooden playthings like alligator
beloved child’s heart. It also helps and Auntie Anne’s Pretzels help to pull toys and xylophones; tea sets;
countless children and animals, feed “beary” hungry party guests. cowboy guitars; pint-size air hockey
donating a portion of select sales For more info: 925 Newport Center games; dolls and stuffed animals;
to the World Wildlife Federation, Dr.; (949) 640-0865; buildabear.com. retro tin toys; rubber horse shoes;
local animal shelters and stray marshmallow shooters and more.
pet rescue and rehabilitation This Little Piggy Wears Cotton Piggy also carries Paul Frank, or-
organizations across the nation, Offering toys, books and gifts (as ganic clothing and its own exclusive
children’s cancer research and well as clothing and accessories), PiggyBrand clothing.
treatment programs, and the This Little Piggy Wears Cotton is For more info: 1111 Newport
national literacy organization, the kind of store that’s just as fun Center Dr.; (949) 718-0533
First Book. for adults as it is for kids. Piggy’s littlepiggy.com. 9
fall 2009 NEWPORT BEACH MAGAZINE 41
ElEctric
company
Discover how one man’s
dream to build electric
boats created a harbor
cruising phenomenon—
and a coveted upmarket
watercraft. By Roger Bloom
42 NEWPORT BEACH MAGAZINE fall 2009
Marshall Duffield—known universally as
Duffy—is hardly the type of guy to stand at the center
of a cultural phenomenon.
There’s no bling, no trash talk, no reality TV show,
no viral videos, no sordid scandals. Just a soft-spoken
and unpretentious lifetime Newport Beach resident of
the boomer generation, wearing shorts and flip-flops.
But Duffy—OK, he does have the single-name
thing going—is almost solely responsible for a quiet
revolution in bayshore living: the electric boat.
On warm or even not-so-warm Newport Beach
evenings year round, a fleet of electric boats takes
to the water at sunset, quietly and leisurely making
their way around the harbor as passengers—couples,
families, groups of friends—enjoy snacks, drinks and
conversation as the sights roll by: yachts and sailboats,
bayside homes and businesses, gulls and the occasional
sea lion. It’s a combination evening stroll, cocktail
Marshall “Duffy” Duffield at his Costa Mesa office
party and sightseeing cruise that was unknown a
generation ago.
Ralph Rodheim, a longtime Newport Beach entrepre-
neur and member of the city’s Harbor Commission,
says of Duffy, “He’s one of the most unique people in
Newport Beach. He’s beyond creative.”
Bob Hunt, a business associate of Duffy, says simply,
“Duffy has created a lifestyle.”
Watts His Deal?
Born of a teenager’s imagination in the 1960s,
Duffy electric boats are now ubiquitous in Newport
Harbor and numerous in Huntington Harbour, Long
Beach and points beyond. Duffy boats ply the staid
waters of the Thames River, the fantasy landscapes of
Disneyland and the go-go harbor of Dubai.
But in the beginning there was just a kid named
Duffy with an idea.

“It came from living on the water here in New-
port,” Duffy explains. “We always had boats at our
house, but,” he laughs, “we never had a new one—
always old boats that my dad bought and fixed up. I
was enamored watching my dad and the guys help-
ing him, sometimes mixing the glue and cleaning up
with them, helping out when I could.
“Later, I spent most of my teen life grounded,” he
recalls. “I’d always take the day boat out and bring it
back dirty and messed up.”
Duffy loved to tool around the harbor in the small
boat, but he was frustrated, too. “It only worked
about 50 percent of the time,” he says.
Then, one day, a friend of Duffy’s said, “Why don’t
you make it electric?”
He thought about it; he asked his dad.
His dad, an avid golfer, said, “Well, I’ve never been
in a golf cart that didn’t work.”
So Duffy’s father gave him $300 and the keys to
his truck, and he drove to Santa Ana and “bought
the crappiest cart I could find,” Duffy says. He
brought it home, gutted it and put the cart’s batter-
ies and engine into the day boat.
Duffield, Sr. had second thoughts.
“Everyone he talked to said it would run out of
juice in about 15 minutes, with the water resistance
and the weight of the people. One day my parents
were out of town—and my dad specifically said,
‘Don’t use the boat, it’s not ready’—and my buddy
and I were standing there looking at the boat and
looking at the harbor. So we hooked up the wiring
and started the boat.”
The battery did not give out in 15 minutes; in fact,
i said, ‘why
would wE
want to rEnt
thEm? thEn
nobody will
buy!’ i was
complEtEly,
totally
wrong.
—Duffy
the two teens took the boat all the way
around Lido Isle on that first cruise.
“We looked at each other and said,
‘That was cool!’ ” says Duffy.
When his parents returned, Duffield,
Sr. said sternly, “You used it, didn’t you?”
“Yeah, but Dad, get in!”
And they went around Lido Isle again.
Thus Duffy made his first sale: He
sold his dad on the idea.
Synchronicity Wins the Day
At first, Duffy’s electric boat was a novelty. He
remembers that he couldn’t cruise 10 feet in the bay ElEctrifying
costs of
without someone flagging him down and saying,
“Where’s your smoke? How’s that thing go?” And it
was quiet. You could be in the back and still be able ownErship
to hear conversations in the front. Duffy electric boats cost from
It was also one of a kind. The young Duffy made $20,000 to $75,000, depending
small racing sailboats, called sabots, and dreamed of on the model and custom features
one day being a world-class racing-boat designer. He selected.
crewed for legendary yachtsman Bill Ficker in the The motors in Duffy boats have
Congressional Cup. He did not see electric boats as no moving parts and require no
the key to his future. maintenance except for replacing the
“I was out in the electric boat one day, and I batteries every six years or so, at a
got flagged down again,” Duffy remembers. “I was cost of about $500.
kind of annoyed. The guy asked the usual ques- The boat’s hulls require the same
tions; then he asked, ‘What batteries are you using?’ maintenance as any other fiberglass
I don’t know why, but I said, ‘The finest marine boat of that size—about $600 per
batteries you can buy!’ The guy wanted to see, so year for barnacle removal, painting,
I opened the hatch. There were just a couple of polishing and waxing.
Trojan golf-cart batteries. The cost of recharging the batter-
“He said, ‘Honey! Get the checkbook!’ ” ies overnight is about 50 cents.
fall 2009 NEWPORT BEACH MAGAZINE 43

A BoAt By Any
other nAme…
Emblazoned on their sterns,
paraded around the harbor,
sometimes memorialized on the
Duffy sign on the PCH, the names
given to Duffy electric boats often
reflect the whimsical and electri-
cal nature of the boats them-
selves. Here is a sampling (and
remember, this is a tradition, not
a competition):
•Our Outlet
•Spark Ark
•Voltzwagon
“I said, ‘No, no. I don’t make these to sell
them.’ ”
“He said, ‘You do now!’ ”
That man was Ray Godber, president of
Trojan Battery Co.
The Electric Company
So the Duffy Electric Boat Company was
born in 1970, backed by Ray and a few oth-
ers. Duffy at first was content to turn out a
few boats a year, mostly for the wives of the
Harbor’s yachtsmen. “It paid the rent,” is how
Duffy remembers that time.
Meanwhile, he made a splash as a racing
•Salt n’ Battery boat designer, banding with a group of friends
•No Fuelin’ to design and build the Native Son, a light-
•Watts Up Dock weight racer that completed four Transpac
•Ohm Away From Ohm races in the ’70s, reaching speeds of 27 knots

Duffy hAs
•Raging Watters •Family Joules and finishing 11th overall in its best race.
•Out Sparkin’ •Under Current Then, at age 27, Duffy got married and the
•Ohm James •ReVolt
creAteD A electric boat changed. With family responsi-
bilities, Duffy says, “I had to get serious.”
lifestyle.
•Doo Watt Ditty •Electricute
•Ampress •Nuts ‘n’ Volts He ramped up. He began designing new
•Charged Barge •Bay Watter models, incorporating new technologies and
—Bob Hunt
•Socket Rocket •Current Toy innovations, selling the boats at higher prices

44 NEWPORT BEACH MAGAZINE fall 2009

and in greater numbers: 10 or more a month.
Meanwhile, an electric boat culture was taking
root in Newport Harbor. In 1986, with restaura-
teur and community activist Bill Hamilton, he
created the annual Great Electric Boat Race in
the harbor as a charity fundraiser—and as a way
to popularize his boats. His landmark marquee
on Coast Highway features the often-humorous
names owners christen their crafts with, such as
Ohm Sweet Ohm and Circuit de Soleil. And he
started a rental operation in the harbor to intro-
duce people to the joys of electric boating.
The rentals, Duffy says, were his biggest
mistake. The error was not in OK’ing them,
he says, but rather in resisting the idea when it
was originally brought up.
“I said, ‘Why would we want to rent them?
Then nobody will buy!’ ” he chuckles. “I was
completely, totally wrong.”
Marriott bought some Duffys to rent at
a couple of its waterside hotels. Boat rental
operators in Mission Bay came calling—and
buying. Ralph Rodheim came to Duffy to
buy a new fleet for the Balboa Boat Rentals
operation next to the Balboa Pavilion and
ferry landing.
“We started the rental business in ’91,”
Ralph recalls, and the electric boat phenom-
enon “gained momentum in the early ’90s.”
Duffy got—and jumped on—a rare chance
at a PCH site for a sales lot. It was on the
bay side, with frontage on the water. Duffy
included a rental operation with the sales.
The rentals introduced people to the elec-
tric boat lifestyle—quiet, relaxed cruising on
the bay with friends, family, food and drinks.
Duffy boats are designed for socializing and
relaxed cruising. The electric motors are silent.
There’s zero fuel odors to interfere with
enjoyment. Seating is arranged so people face
each other around a table. A canopy keeps
the sun at bay, and removable clear plastic
side sheets ensure casual comfort in windy or
cool weather.
Many renters soon became buyers.
Sales kept increasing. Production rose to 15
boats a month, and there was demand for more.
Not everyone with bay front property in
Newport Beach is a yachtsman, but they want
to enjoy the location and the water.
“If they’re not big-time boaters, they’ll just
have one of our boats,” Duffy says.
And the owners of the big boats don’t
necessarily want to fire them up just to putter
around the bay for an hour or two, so many of
them own Duffys, as well.
“You’ll see a huge house with a 120-foot
dock that has two kayaks and a Duffy tied up
there,” Duffy says. “But next door is another
huge house with a huge boat—and a Duffy
tied up next to it.”
Into the Future
Eleven years ago, something had to give.
Duffy had outgrown his Costa Mesa manufac-
turing site and needed to expand.
“I tried to stay in Costa Mesa,” he says, “but
the land costs and environmental restrictions
were just too much.”
Eventually, he found a welcoming commu-
nity in Adelanto, 90 miles distant. He took
29 years of boat bunk, packed it in trailers
and took it over Cajon Pass to a sparkling
new six-acre manufacturing plant in the
high desert.
fall 2009 NEWPORT BEACH MAGAZINE 45
 “It was painful, but it was the right thing
to do,” Duffy comments. “It made us com-
petitive globally.”
The new plant can produce 1,000 boats a
year, Duffy says, adding, “We haven’t realized
that, but it’s a goal.”
Duffy says his team recently reviewed the
records and counted 2,380 boats sold into
Newport Harbor, about 700 in Huntington
Harbour and 400 in Oxnard. With the recent
economic downturn, Duffy acknowledges sales
are down, but he also notes that rentals are
off the charts, and he expects a healthy sales
rebound when the economy picks up again.
He’s certainly working to make that hap-
pen. Duffy Electric Boat Co. has debuted new
craft with state-of-the-art design, includ-
ing M-hulls and propellers mounted on the
rudder for increased control, especially when
going in reverse. And he’s looking to open
new markets.
“We do well in harbors—places where the
speed limit is 5 mph,” Duffy explains. “We
46 NEWPORT BEACH MAGAZINE fall 2009
don’t do well in places you
can speed, like Lake Ar-
rowhead.”
Some Europeans are
warming to Duffy’s boats,
especially in the north.
Some sales are being made
in the Arab world, Asia
and Australia. But Duffy
would like to crack the
U.S. eastern seaboard, es-
pecially Florida, which so
far has failed to join to the
electric boat bandwagon.
“Fort Lauderdale has 75
miles of waterways,” Duffy But for all that, for Duffy there’s still no
says. “Newport has eight. But we can’t give place like home. “Other locations are growing,
them away in Florida. They just haven’t gotten but they’re still nothing like Newport Beach,”
it yet.” he says. “At night in Newport—any night—
Duffy is hoping to change that. Plans are in you can go out at 10 p.m., 11 p.m., even 1
the works to take one of the next-generation, a.m., and you’ll see electric boats cruising by.”
high-tech Duffy boats on a demonstration And it’s all because of the boat builder
cruise from Maine to Key West. formerly—and still—known simply as Duffy. 9
Luxe
Wanderlust
Experience the great outdoors with five-star service at Newport
Dunes Waterfront Resort & Marina. By Vicki Hogue-Davies

48 NEWPORT BEACH MAGAZINE fall 2009

 With luxury motor coaches often topping out at just
over $1.5 million, many lavish homes away from home are outfitted
first-class, from their Fisher & Paykel dishwasher and SubZero fridge-
equipped kitchens, to their designer glass and marble bathrooms.
Names like Newell, Vantare, Country Veranda and Blue Bird are the
Maseratis of the touring coach world and yes, every foot of these fine
vehicles is five star. So where’s someone with a luxe wanderlust and a
sleek motorhome going to enjoy the great outdoors? Clearly, to New-
port Dunes Waterfront Resort & Marina.
“The Dunes resort is one of Newport’s best kept secrets,” says long-
time Newport Beach resident James Howe. Presently living in New-
port Coast, James keeps his 30-foot Bayliner at the marina and enjoys
frequenting the resort with his family. “It’s our own little hideaway,” he
continues. “Except for the busiest days of summer, we often have the
beach to ourselves. I taught my daughters to ride bikes on the bike trail
and take them there to play in the sand. We have a fantastic time.”
Popular among Newporters in the know who enjoy its family-
oriented outdoor atmosphere, and attractive to out-of-towners for its
beachfront RV camping, the Dunes is “really three entities under one
umbrella,” says Andrew Theodorou, the resort’s vice president and
general manager. Besides the RV park and marina, the resort provides
catering services and is a prime locale for weddings, trade shows,
corporate meetings and other events.

fall 2009 NEWPORT BEACH MAGAZINE 49

Nifty fifty:
A Historical Perspective
Last year, the resort celebrated
its 50th anniversary. But how did it
all begin?
Founded in 1958 as the Harry
Welsh Memorial Aquatic Park, it fea-
tured a 15-acre lagoon and RV spaces
for camping. Originally planned
as part of a “golden triangle” that
included Disneyland and Knott’s Berry
Farm, early grandiose ideas for the
park included a monorail connecting
it to the Anaheim and Buena Park
amusements. Although that plan never
came to fruition, local John Mayhew
remembers that a helicopter service
flew visitors between Disneyland, Los
Angeles and the aquatic park. “It was
called LA Airways,” he says.
Over the years as the park enjoyed
popularity, it continued to grow. The
original marina and boat launching
platforms were added. Two 20-foot
fiberglass whales were placed in
the water and on the shore. Special
event and picnic areas and souvenir
shops came next, followed by more
RV spaces.
A $16 million renovation in 1989
turned the Dunes into a resort
destination, according to Andrew The-
odorou, the resort’s vice president and
general manager. It expanded the RV
park further, adding the Village Center
with offices, the market, conference
rooms and the pool and spa. The Back
Bay Café was built at that time, and
the dry boat storage and seven-lane
boat launch was established. Complet-
ing it all was a 10-acre public beach,
a pedestrian walk around the lagoon,
a bike trail, a nature center and refur-
bishment of the swimming lagoon.
In the early part of this decade,
the resort added the cottages and
renovated the boat launch ramp, as
well as revamped the restaurant. And
future changes (albeit ones without
firm timetables) are in store for the
resort, including an all-suite luxury
hotel, keeping in character with the
words “Newport” and “resort.”
50 NEWPORT BEACH MAGAZINE fall 2009
Five-Star Camping
This guard-gated resort, located on 110 acres at
the entrance to Newport’s treasured 750-acre Back
Bay nature preserve, offers 382 premium RV sites,
attracting visitors staying in everything from state-
of-the art, million-dollar homes on wheels to sim-
ple, freestanding tents. The sites range in size from
small spaces to a handful of “super sites” designed
for truly behemoth luxury vehicles. With a variety
of overnight rates based on site size and proximity
to the water, the Dunes makes an attractive vaca-
tion choice for visitors on all kinds of budgets. Not
surprisingly, the beachfront and super sites are the
priciest, at approximately $200 a night and above
during the summer season, or the same price as
some four- or five-star hotels, notes Andrew.
Dale Stuard of Newport’s Big Canyon, who along
with his wife, Bea, has spent most mornings for the
last 20 years running and walking on the resort’s
paths, fondly recalls that the first super site was
designed for the couple’s custom-built, 45-foot-
long motorcoach.
“In 2001, we wanted to stay there while our
house was being remodeled,” he says. “They built
us a super site, and now there are three or four. We
spent 10 months there and we loved it. We made
friends among the other RVers, many who come
back year after year.
“The people who run the Dunes are great, and
the resort is good for the local economy,” Dale adds.
“It gives people who don’t live here an opportunity
to enjoy the area. They can visit Fashion Island,
cruise around and see parts of Newport Beach.”
Visitors without RVs or tents who wish to spend
the night can reserve cozy one-bedroom or studio
camping cottages—there are 24 of them interspersed
among the RV sites. Features of the mobile cottages
include high ceilings, hardwood floors, kitchens, full
bathrooms and decks and porches perfect for blue
water gazing or people watching.
Dunes Deliver
For RV park guests, the resort is a “destination of
its own within Newport Beach, which is a destination
town,” says Andrew. “People don’t need to leave for
anything if they don’t want to. We have it all.”
Coin-operated laundry facilities, a wash service for
RVs and boats, and Internet access are all available
on site. A well-stocked market in the Village Center
sells food and drinks—including a respectable wine
selection—camping supplies, beach toys and other
necessities. Breakfast is available at “Moe B.’s Cor-
ner,” the designated name of the café area outside the
market. Fine dining can be had at the Back Bay Bistro,
the resort’s newly remodeled waterfront restaurant.
Originally the quaint Back Bay Café, the restaurant
was reintroduced last year (for the resort’s 50th anni-
versary) as an upscale dining destination serving fine
contemporary cuisine. In addition to its new menu,
highlights of the bistro include a six-segment roof
that retracts for romantic dining under the stars. The
restaurant is open for dinner Thursday through Sun-
day. Champagne brunch is available on Sunday, and
lunch is served during the week. Wine tasting dinners
take place the last Friday of every month. And, not
to be left out, man’s (and woman’s) best friend is
welcomed on the outdoor patio with a canine tray
consisting of a bowl of water and treats.
Active Adventure
It is wise to stay well fed while at the Dunes, because
calories are easily burned through numerous opportu-
nities for recreational activities. In the village, a swim-
ming pool and spa beckon visitors to take a few laps
or just relax. A mile of sandy beach fronts the waveless
swimming lagoon, which in summer provides aquatic
playgrounds with giant icebergs for climbing, an inflat-
able teeter totter and more. Sailboats, pedal boats,
kayaks and electric boats can be rented for additional
on-the-water fun. Off water, visitors can rent bikes
and golf carts to cruise around the resort, or take a
Segway tour (ages 18 and up only) of the Back Bay
preserve. Private cabanas for people wishing to enjoy
their beachside time in shady comfort are available
for rent. Scheduled events take place all year round
and include movies on the beach, a July 4th fireworks
extravaganza, a cardboard boat regatta, volleyball
tournaments and a whole lot more.
Just walking around and watching all the activity is a
fun past time in itself, as Dixie Parker of Tempe, Ariz.,
attests. She has visited the resort regularly for the last
several years. Her daughter lives nearby, so the Dunes is
the perfect place for Dixie to park her RV and be close
by, she says. “It is dog friendly, too,” she adds, which is a
prerequisite for Dixie and her canine companions.
First-Class Marina
Retired airline pilot John Mayhew, a Newport
Beach resident who grew up in the area, has been
coming to the Dunes since it opened in 1958, when
he was 10.
John has kept boats at the marina for years and lived
aboard one for five years during the early 1990s, fol-
lowing the marina’s major remodel in 1991, when
$10 million was spent to renovate the existing
marina and add an additional 200 slips. Upgrades
included state-of-the-art security systems, private
fiberglass dock boxes with cable television and
telephone hook-ups, and a clubhouse with pool,
spa and a workout room.
“It’s the best place in the harbor,” John says.
“It is very centrally located, and there is a lot to
do here.”
The marina has 450 slips, including guest
slips for short-term visitors, and dry storage for
boats. A seven-lane launch ramp allows boaters
convenient access to Newport’s waters. Another
benefit of the marina, according to Wade Kerley,
the marina manager and an 18-year employee of
the resort, is its friendly feel.
“Most of the docks are little social areas,” he says.
“The tenants socialize with their neighbors and visit
dock to dock.”
A Resort for All Occasions
Across the water from the beach play area, perched
in a quiet location, is an elegant gazebo where “wed-
dings are held throughout the year,” Andrew says.
Corporate team-buildings, tradeshows, social events
and meetings also frequently take place. Full-service
catering is a hallmark of the resort, and specially-
themed rooms are available for events, as are bayside
accommodations able to handle numbers of visitors FoR MoRe
into the thousands. Well-known live acts that have INFoRMatIoN
appeared at the resort include Tom Jones, The Beach
Newport Dunes Waterfront
Boys, Chicago and others. Resort and Marina
Entertainment, accommodation, activities, ameni- 1131 Back Bay Dr.
ties—all provided with top-notch service and in the (949) 729-3863 (office)
shadow of one of the world’s finest destinations. It’s a (800) 765-7661 (reservations)
true definition of going mobile in luxury. 9 www.newportdunes.com
fall 2009 NEWPORT BEACH MAGAZINE 51
 Smoke on
The WaTer
Newport Beach’s blazing race to Avalon, the Catalina Outrigger Crossing,
celebrates its 50th anniversary. TEXT & phoTos by DianE armiTagE

In a rare event, the top three senior masters’ teams find their way next to each other in a head-to-head battle—Redondo-based
Lanakila (white), Oahu-based Kailua Canoe Club (yellow) and Dana Point (green and white).

52 NEWPORT BEACH MAGAZINE fall 2009

 For more information on joining SCORA’s many novice outrigger teams in March 2010,
go to: www.socaloutrigger.org/memberclubs.htm

Even with motor boats weaving in and out of the race, paddlers have
remained on course for 50 years of the Catalina Crossing.

The sun soldiers its way up the far side of the ridge, peeking over
Newport Dunes, while 60 small motorboats drop in the water. Each has finished
laying in supplies, taking on at least five riders, and scooting just beyond the har-
bor’s mouth. There, the flotilla fans out and waits. Then, one by one, 60 outrigger
canoes emerge just past the jetties. They are colorful, sleek specks on the ocean face.
As they make their way to an invisible start line, they jostle for position. The official
start boat weaves back and forth to keep them at bay.
Finally, the last canoe squeezes into place. The start boat powers past the line,
and its green flag goes up. In response, like the starting gate at Santa Anita, the
canoes leap forward. The race is on. They have 30 miles to go before they’ll see
the finish line.
It’s the start of the U.S. Outrigger Championship, the 50-year anniversary of the
Catalina Crossing. Each year, on the second Saturday of September, women and
coed teams race 30 miles from Newport’s harbor mouth to the jetty at Avalon’s
famed Catalina Casino. Then, on Sunday at 8:00 a.m. sharp, male paddlers move
the canoes back to the water and begin their race at yet another invisible start line
just outside of Avalon Harbor. The men add four miles of Newport harbor-water
paddling to finish their 34-mile race at the Newport Dunes.

Celebrated On the Sea

Originating in 1959 with two Koa wood canoes shipped from Hawaii, the Cat-
alina Crossing has become one of the most renowned outrigger races in the world.
With years of organizational help from the Newport Aquatic Center’s (NAC)
Director and Head Coach Billy Whitford, the Crossing event is hosted by SCORA
(Southern California Outrigger Racing Association), a conglomerate of 30 outrigger

fall 2009 NEWPORT BEACH MAGAZINE 53

Borrowing a boat from the visually impaired paddlers, Outrigger from Waikiki, Hawaii, took first
place honors in the 50th year anniversary of the Catalina Crossing. They finished the race in 3:59:04.

Even 17 miles into the women’s race, the top two crews, Newport-based NAC and Redondo Beach-based Lanakila, battled it out, neck and neck. NAC eventually vanquished,
finishing the race at 4:08, a heady two minutes ahead of Lanakila. In contrast, the last women’s boat to cross the line finished in about 5½ hours.

racing clubs dotting the coast from San Diego
to Santa Barbara. There are nearly 5,000 active
SCORA “paddlers” that participate in a series of
races each May to September.
“Each spring, I see all these novice paddlers
who can’t paddle a mile around the harbor,” says
Rich Long, longtime head coach of Dana Point
Outrigger, “And I tell them that in about five
months, they’ll be paddling across the Catalina
channel. They think I’m nuts. But, there they are,
mixed in with our experienced paddlers—this
year, we had six women’s boats, five men’s, and a
kids’ boat. That’s about 100 paddlers who—at one
point in their paddling career—never thought
they’d have the ability to cross this channel. For
coaches, it’s a very rewarding thing to see.”
While SCORA’s 30 clubs send many men’s,
women’s and kids’ teams to the all-weekend
event, an additional 20 to 30 outside clubs also
participate, often traveling from Toronto, British
Columbia, Hawaii, Tahiti, Fiji, Australia and New
Zealand. This year, a total of 60 coed and women’s
boats and 58 men’s boats competed—of that, 22
boats were outside the SCORA region.
The Evolution at Avalon
Initiated in 1959, the Catalina Crossing was a
“sand to sand” race, with male racers finishing
by sliding their boats onto the sand at Avalon’s
main green pier. “An Avalon resident told me
that he was out on the beach with his daughters
one afternoon and saw a huge number of outrig-
ger boats approaching,” says Al Ching, an iconic
paddler who’s raced the Crossing since 1964, “He
immediately scooped his girls up, ran back to the
house and locked them safely away.”
It used to be that the men would race to Cat-
alina. The City of Avalon put the kibosh on this
routine in 1973 after discovering that celebrating
men tore the town to shreds. “At one point,” says
Ching, “we were ‘borrowing’ the lobby curtains
from the St. Catherine Hotel for makeshift sleep-
ing bags … and, well, we’d forget to return them
the next day.”
After banning the race entirely for a few years,
Catalina allowed the race to return on strict
conditions: Women would paddle into town and
be allowed to celebrate at a much more gracious
pace, while the men were to follow a strict Satur-
day evening curfew.
It’s been smooth sailing ever since, proving
a sound, off-season moneymaking weekend
for Avalon without a lot of damage (or missing
curtains) to its fine vendors and hoteliers.

54 NEWPORT BEACH MAGAZINE fall 2009


Team LiveStrong, based out of Kona, Hawaii, enjoys a kinder, gentler
swell in California waters. The team took 3rd place honors at 4:04.
50-Year Anniversary Milestones
Even without adding these tales of lore,
the Catalina Crossing is always a day for
record-making and urban legends. This
year was no exception …
• One coed team out of Newport’s
Aquatic Center was entirely made up of
blind and visually impaired paddlers. This
was their first nine-man relay race (see
sidebar to learn more about the formidable
nine-man race style).
• Hundreds of paddlers wore pink and
black visors in a show of support for a
longtime Newport-based IMUA team racer
and the Susan G. Komen Foundation. It
was a last-minute preparation with vast
participation results.
• Fifteen-year-old Cora Wolfe steered the
Redondo-based Lanakila kids’ team. The
team shaved 15 minutes from their all-time
record. She’s an old hand at this, having
steered the Catalina course since the age of 12.
• A first-time rogue team made up
of Redondo Beach lifeguards under the
Lanakila-team banner made Catalina their
first novice race. Before Sunday’s start,
they’d never participated in paddling, nor
sat in an outrigger boat together. They
finished 11th in their division.
Many paddlers have raced the cross-
ing 10, 12 and 20 years without fail. NAC
paddler Ava Mauck has traveled all over the
world as a top paddler, but still points to
Catalina’s Crossing as her annual favorite.
“It’s our home turf … it’s our water … but
you keep coming back because you know
it’s never going to be the same channel …
or the same story … twice.” 9
Represented by NAC, this
experienced team of blind
outrigger paddlers tackled
the difficult nine-man relay
for the first time.
NiNe-MaN Relay Race
aside from the formidable mileage factor, the catalina crossing
isn’t your average, every day race. Most outrigger races consist of
six paddlers in the boat from beginning to end. The nine-man relay,
however, was devised for longer races wherein three “reserve”
paddlers are thrown into the mix to relieve fellow team members. a
motor “escort” boat is assigned to every outrigger boat racing, mak-
ing for a mass of motorized and “paddlerized” boats weaving in and
among each other the duration of the race.
The motor “escort” boats carry the three reservists and that
team’s “change coach,” an experienced paddler or coach who’s spent
sleepless nights developing extensive charts of strategic paddler
combinations. Here’s how it works:
1. The first “changes” begin to happen about 30 minutes into the race.
The change coach might decide to relieve one, two or three pad-
dlers in the racing boat.
2. The motorboat (escort) sidles up next to the racing outrigger and
lets the team know who’s going to be “relieved” of duty.
3. The escort boat then guns ahead, swings to face the oncoming
outrigger boat, drops the “fresh” paddlers in the water and bolts
out of the way.
4. The paddlers in the water line up in the order they’ll be grabbing
the boat (the left side) and wait as the racing nose of their boat
approaches.
5. as soon as the outrigger meets the paddlers in the water, the
paddlers in the boat (being replaced) dive out of the boat on the
opposite, right side.
6. as they dive out, the fresh paddlers on the left grab the passing
boat and climb in. They pick up the former paddler’s paddle and
kick it in.
easy, right?
Ten to 20 minutes later, the change coach rolls into action again,
this time replacing a different combination of paddlers. This action
continues several times to the finish line.
you would think this action would normally send seasoned pad-
dlers scurrying for land-based sports, never to return again. Oddly,
quite the opposite occurs—most outrigger paddlers live for the nine-
man relay season, with catalina being the crowning event.
fall 2009 NEWPORT BEACH MAGAZINE 55
 Fall
From
Grace While the rest of the country braces
for the first shock of cold, coastal glam-
our continues to heat up fall in Newport
Beach. As the days shorten and the eve-
nings stretch forward, a graceful, elegant
silhouette will always turn heads—and
hearts. This autumn, the keys to your
style can be found in confidence, elegance
and just a hint of cheeky fun.

Photographed by David Tosti Fashion Director Gabe Sullivan Wardrobe Stylist Jackie Juniper Makeup Artist Amanda Peck Hair Stylists Sarah Goethals and Dana Guajardo
56 NEWPORT BEACH MAGAZINE fall 2009
 Black crepe gown with
embroidery bodice
by Gucci, $675, On Que
Style; black lace slippers,
$29, Frederick’s of
Hollywood

Model Julia Ortiz at Ford Model Management

fall 2009 NEWPORT BEACH MAGAZINE 57
Black/gray wool wedge
dress by Vince, $320,
Bloomingdale’s;
silver pumps with
straps by Rouge &
Lounge, $295, On
Que Style

58 NEWPORT BEACH MAGAZINE fall 2009

 Black and white houndstooth scoop neck
dress by French Connection, $178, black piped,
double-breasted cape coat by DKNY, $345, both at
Bloomingdale’s; black patent leather platform heels
by Calvin Klein, $145, Macy’s

fall 2009 NEWPORT BEACH MAGAZINE 59

Gray/white trim one-piece swimsuit by Tigerlily, $190, Westerly;
gray cotton drawstring dress by James Perse, $195, gray cashmere
cardigan sweater by Aqua Cashmere, $158, both at Bloomingdale’s;
brown gladiator sandals by Miu Miu; brown shoulder bag by Marc Jacobs;
vintage scarf, $36, On Que Style

60 NEWPORT BEACH MAGAZINE fall 2009

 Style Guide
Bloomingdale’s
Fashion Island
701 Newport Center Dr.
(949) 729-6600

Frederick’s of Hollywood
83 Fortune Dr., #235
Irvine
(949) 585-9221

Macy’s
Fashion Island
101 Newport Center Dr.
(949) 640-8333

Marc Jacobs
Marcjacobs.com

Miu Miu
South Coast Plaza
Costa Mesa

On Que Style
2900 E. Coast Hwy.
(949) 717-7795

Westerly Boutique
2908 East Coast Hwy.
(949) 313-7111

Strapless tartan dress by French Connection, $168,

black cropped peacoat by Andrew Marc, $550, both
at Bloomingdale’s; cream strappy platform sandals
by Costume National, $150, On Que Style

fall 2009 NEWPORT BEACH MAGAZINE 61

62 NEWPORT BEACH MAGAZINE FALL 2009
 ome
Plate
Ron Salisbury’s history is filled with his restaurants
and an awe-inspired love of baseball.
By Jean Hastings ardell / PHotograPHy By allen Bradley

“What other business, other than restaurants, would bring

so many people into my life?” asks Ron Salisbury, smiling and shaking
his head in wonder at how he came to be sitting in a former process-
ing plant that used to put fish into neat tins. Seated upstairs at Can-
nery Seafood of the Pacific on Lido Peninsula, Ron’s relaxed demeanor
on a busy Sunday afternoon in July gives few hints of his even busier
life. At age 76, he is more engaged with the restaurant business than
he was as a young man working in his grandfather’s Los Angeles
restaurant, El Cholo. In addition to the Cannery, Ron owns and runs
the English-inspired Cat & The Custard Cup in La Habra, Café Maiz
in Mission Viejo, and branches of El Cholo in La Habra, Irvine and

FALL 2009 NEWPORT BEACH MAGAZINE 63

 Paganini once said that every Person
should be able to describe his life in one
sentence. Well, i’ve had dinner With John
Wooden and held the stanley cuP over my
head, and it Was heavy.
—ron salisbury
64 NEWPORT BEACH MAGAZINE FALL 2009
Santa Monica. And then there’s El Cholo Catering, which
serves Los Angeles and Orange County. They are all a part of
Ron’s firm, The Restaurant Business, and all deeply etched in
his daily life as well as his history.
But Ron has a love of sports—particularly baseball—that
has pervaded his life and crossed over into his business, too.
Visitors take only a few steps into the Cannery before they
encounter Ron’s passion for baseball: the Hall of Fame Room.
“I was thinking, how can I put baseball into this restaurant?”
Ron realized that the Cannery was to be “about history, antiq-
uity and being the best.” What better place for the collection of
autographs, artifacts and photographs of the game’s greats he
had amassed over the years? The Hall of Fame Room echoes
what Ron has been doing all of his life: incorporating the
sports personalities he’s met into his life in the restaurant busi-
ness. “I always loved [pitcher] Tom Seaver’s boyish enthusiasm.
I came in one afternoon to El Cholo and saw that Seaver had
brought along this shy kid. It was pitcher Nolan Ryan.” An-
other friendship was formed that day. Out of it Ron’s children
worked at Nolan’s Texas ranch, while Nolan’s children worked
at Ron’s restaurants. He still treasures an evening spent in the
company of John Wooden, University of California, Los An-
geles’ beloved former basketball coach. And after the Anaheim
Ducks won hockey’s Stanley Cup in 2007, the team celebrated
at the Cannery. “Paganini once said that every person should
be able to describe his life in one sentence,” Ron says. “Well,
I’ve had dinner with John Wooden and held the Stanley Cup
over my head, and it was heavy.”

Venturing Into New Venture
Ron had not planned to take on a new restaurant,
particularly one in need of transformation. But
the cannery, the last of Newport’s fish processing
plants, had been sold, and plans were afoot to tear
it down and build condominiums. A friend, Jack
Croul, however, wanted to save the historic building,
bought it in the spring of 2000, and looked for a
partner to run the restaurant. He came to Ron. “The
place was dilapidated,” Ron recalls. “I thought it a
shame that we couldn’t see the night lights outside
[on the Rhine Channel], then realized that it was
the dirty windows.” Renovating the building took
months and a substantial financial investment. Ron
credits Jack with making sure that the money was
there to make the restaurant what it should be: a
21st-century dining experience in an architecturally
authentic historic building.
After a lifetime spent in the restaurant business,
Ron knew that ambiance only gets people in the
door. To give his patrons a quality experience, Ron is
meticulous about training his staff, a regimen that goes
beyond schooling them in serving meals and clearing
tables. He hosts a general reading program, in which
he pays his employees $25 to $100 per book to read on
subjects from sociology, politics, history to religion and
business and write up a response. “A lot of my people
are still in school, and when they leave, hopefully they
are better educated. The other message it sends
is: You’re not just a waiter—we expect that you’re
going to continue to learn.” Ron recalls a letter he
received from a former waiter, who wrote, “When
I came to work here I was shy, but the books I
read made me confident that I can go out after
what I want.”
Ron also meets periodically with his man-
agers, who read books related to the restau-
rant industry. “I get a lot of fun out of it,” he
says, “seeing what they’ve underlined and
talking with them—I’ll ask, ‘Okay, what’s the
point [in the book] that you thought was im-
portant?’ It gets us out of the business of only
talking about the mundane things of clean
sinks and who’s going to get to boiler fixed.”
Early Experience
Ron’s history as restaurateur started early
and is one reason why he’s successful. Grow-
ing up in Los Angeles, devoted sports fan Ron
planned to become either a football coach or
a sportswriter. Instead, at age 21, married and
with an infant daughter, Ron signed on as a
manager at El Cholo. The only family mem-
ber of his generation to join the business, Ron
threw himself into growing what his grandfa-
ther had begun while raising a family of six in
Baseball memorabilia
at the Cannery
Ron Salisbury and
his youngest child
Brendon enjoy a visit
to the iconic Field of
Dreams movie site in
Dyersville, Iowa.
Whittier. After a divorce in 1981, Ron bought
a beach house the following year in Newport
Beach. He had hired Darlene McVey as his
office manager; when she suggested moving
into catering, he asked her to take charge of
the project. In 1986, they married and then
adopted a boy, Brendon. By the time Brendon
was in second grade, Ron and Darlene had
made Newport their permanent home.
When Ron came to town in 1982, he settled
into one of the city’s quintessential beach
communities. “I saw this tiny house in Bay
Shores—two bedrooms, one bath, a brick fire-
place and a one-car garage—and as soon as I
stepped onto the patio, it felt like home. Then
the salesman said, ‘By the way, you can buy a
third-share of an old Lyman for a thousand
dollars.’ So, of course, I did.”
Out & About
Although well into his 70s, Ron today is still
active, not only with his work, but within his
community. He still enjoys cruising Newport
Harbor in the 1955 wooden motorboat, some-
times using it for transportation to the Cannery.
Every evening, Ron and his wife Darlene
stop by the Cannery, but they enjoy visit-
ing other restaurants, too. “We find dining
FALL 2009 NEWPORT BEACH MAGAZINE 65
 Bounty in Baseball
When Ron Salisbury read about
RBI (Reviving Baseball in Inner
Cities) and its mission to reach out
to urban kids through baseball and
education, he contacted its founder,
former major-leaguer John T.
Young, to learn how he could help.
“I thought I’d get some baseball
guys to come to the restaurant and
speak and sell some really good
food and wine,” Ron recalls. Then
he consulted his Rolodex of local
friends and invited them to sub-
scribe to a series of monthly din-
ner meetings, held from November
through February. Ron covers the
cost of the meals and the speak-
ers, and donates the money raised
to the Angels Foundation, which
agreed to double the proceeds, all
of which goes to RBI. Known as
The Cannery Hot Stove League, the
event gives fans bereft of the game
during the winter months the
opportunity to sit in on reminis-
cences and informal discussions
with such baseball luminaries as
Arte Moreno, the owner of the
Angels, former Dodger players
Tommy Davis and Don Newcombe,
and Buck O’Neil, renown star of
the Negro Leagues.
Ron cherishes the people he
has met and the experiences he’s
enjoyed through sports and the
restaurant business. At the Cannery
and in his life, those memories are
palpable and likely to remain that
way. Recently his son Brendon sug-
gested that Ron sell his 1997 cardinal
red Porsche 911 Turbo for a newer
model. “I cannot sell this Porsche,”
Ron replied, “because Buck O’Neil
sat in the passenger’s seat.”

out a peaceful time,” he says. “We go out
to dinner all the time.” Asked his favorites,
Ron declares himself a fan of Café R&D in
Fashion Island, saying that the Hillstone
Restaurant Group, the owner, “does a great
job for a large company.” His favorite there?
The French dip sandwich. Ron also admired
local restaurateur Hans Prager, citing his
work at The Ritz and 21 Oceanfront, both
under new ownership since Prager’s death
in 2004.
If Ron is not out at a local restaurant, he’s
probably at a ballpark. Ron saw more than
a dozen games last spring at the University
of California, Irvine as the Anteaters rode
the crest of their number-one ranking for
much of the season. He’s also attended at
least one game of each home series at Angel
Stadium in Anaheim. But Ron’s involvement
with baseball doesn’t end when the season is
done—he’s already planning the agenda for
this winter’s Cannery Hot Stove League (see
sidebar). Fans will be happy to learn that
this year’s line-up includes former Angels
outfielder/first-baseman Darin Erstad as
well as “Mister October,” Reggie Jackson.
Surrounded by great restaurants, good
friends and the Boys of Summer, Ron will
never look at his Autumn years as anything
but productive. 9

66 NEWPORT BEACH MAGAZINE FALL 2009

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Fall FOOTBall
FEVER
Discover Newport’s best establishments where fans can catch
must-see games, eat great grub and down cool libations.
By Brett Callahan | Photos by Bob Hodson
Are you ready for some football?
Forget the turning leaves and brisk sweater-wearing
weather—nothing says fall like the return of the
NFL. Despite the absence of a team to call its own
for 15 seasons, Southern California still lives for
quality football Sundays and Mondays (and, well,
Thursdays and even some Fridays, too). Nearly 100
miles separate Newport from the San Diego Char-
gers, and with a population comprised of count-
less transplants who unabashedly wave hometown
flags, it’s vital to find a place to catch the team most
68 NEWPORT BEACH MAGAZINE fall 2009
sacred to you. Thankfully, plenty of restaurant and
bar entrepreneurs foresaw the need for widespread
coverage of the NFL and are more than happy for
you to call their place home for the games.
1st Down
It’s 9:30 in the morning, the night before lasted a
little longer than expected, and the team takes the
field in a half hour. Thanks to Mutt Lynch’s custom-
made omelettes and chocolate-chip pancakes, the
Shamrock Bar’s Irish breakfast, Sharkeez’s “Rise
Where Loyalties Lie
While some establishments support
an easygoing cheer-for-all, some bars
come together over a unifying passion
of one team. Nearly every bar will show
a certain pride for the pseudo-local
team Chargers, but Beach Ball Bar
(Chicago Bears), Rudy’s (Green Bay
Packers) and Sharkeez (Pittsburgh
Steelers) make loyalty a priority. “We
are a Steeler bar,” says Sharkeez’s
Eric Levit. “That doesn’t mean we don’t
cater to every team, but there’s a lot of
black and gold in here.”

and Shine” plates, the Classic Q’s
breakfast burrito and Muldoon’s
“Eggs O’Malley,” each of which
usually complements a mimosa
or bloody mary, the appetites for
both breakfast and football are fed.
“Breakfast, pizza and 32-ounce
schooners,” says Mutt Lynch’s
general manager Mike Vayner. “I
think that appeals to a little bit of
everybody.”
Wildest Fantasies Come True
In the last decade, the rise of
fantasy football has fulfilled every
fan’s lifelong dream of success-
fully managing a pro team. The
obsession continues to grow and,
for fans with allegiances around
the country, the game continues
to become as much Wi-Fi as it
is high five. Those ahead of the
curve have planned accordingly
to accommodate the NFL’s newest
type of fan, the fantasy player.
“We’re working on getting Wi-
Fi [by mid-season],” says Sharkeez
general manager Eric Levit. “The
angles in here make it so you can
watch nearly every game on. For
those who play fantasy football
or happen to place a wager on a
game or two, it’s invaluable.”
Along with Sharkeez, the Classic
Q and Balboa Saloon are some of
the venues that can host fantasy
managers’ needs with free Wi-Fi to
The Ritz Restaurant
provide live stat lines. Some, like
Newport Beach Brewing Com-
pany, even hosted fantasy drafts.
Upscale Tailgating
Pelican Grill and its juicy
wagyu burgers may top the list as
the most notable of the upper-
end places to catch the games, but
it certainly is not alone in its mis-
sion to blend a classy meal with a
taste for action.
Newport Landing, whose
upstairs Oyster Bar sports seven
flat screens and two more in
the downstairs Library Lounge,
features delicious crab-stuffed
All About
the ScreenS:
Regardless of whether a fan
has his own accessible Wi-Fi
service or NFL package, more
than likely he or she could never
compete with the abundance of
beautiful flat screens that adorn
the walls of Newport’s finest foot-
ball feasting establishments.
Any of the mentioned bars/
pubs/restaurants can do the trick,
but some offer numerous stellar
visuals. Mutt Lynch’s surrounds
its bar with more than 20 flat
screens, Rudy’s Pub and Grill with
32, the Classic Q sporting 45 and
Sharkeez more than 50.
Numbers aside, no one in the
Newport area can come close to
matching the massive screens of
the upscale Pelican Grill. Stand-
ing at 9 by 6 feet, the two enor-
mous visual masterpieces add
to the perfection and top quality
that are hallmarks of Pelican Hill
and its renowned golf resort.
“We have a great showcase
room,” says Pelican Grill’s
general manager Mark Jaeschke.
“The ambiance is very comfort-
able with Bose surround sound
to accompany our screens. I
schedule myself to work here on
purpose so I can catch the games.”
The Classic Q
fall 2009 NEWPORT BEACH MAGAZINE 69
 FALL
FOOTBALL
FEVER
Sharkeez
mushrooms and mahi mahi to
enjoy on the sidelines.
The Ritz Restaurant, under new
owner Ray Jacobi, is dedicated to
making Monday Night Football
a fun and sharp destination for
Newport Beach residents and visi-
tors. “We’re going to kick it up a
notch this NFL season,” Ray says.
Plans include tailgate parties in
the restaurant’s garden area, where
diners can enjoy classic barbecue,
70 NEWPORT BEACH MAGAZINE fall 2009
big screens, a live performance of
the Star Spangled Banner, cigars
and, when the weather cools, an
outdoor fireplace.
Stiff Spirits and Cheap Eats
Football means team cama-
raderie, intense action and, of
course, a belly full of brats and
brews, and everything in between.
The place to down a frosty
one has got to be Blackie’s By
The Classic Q
the Sea, with its Blizzard machine
that cranks out beer at nearly 32
degrees. “We have the coldest beer
in town,” says manager Les Bob-
bitt. “I could drop the Blizzard
down a few degrees, but the light
beers would freeze.”
About 10 feet from the coldest
beer in town hails the most lenient
pour in town, at Beach Ball Bar.
The manager there, simply known
as Mugzy, has been with the bar
since 1994, and comments that
it’s the good drinks that keep
customers coming back. “We’re
not cheap with the liquor,” says
Mugzy. “It’s a free-flowing pour.”
The Newport Beach Brewing
Company serves six microbrews
on tap, including pale ale, porter,
hef, blonde, IPA and ESB, to
accompany one of the top burgers
in town. Newport Brewing also
fully emerges its menu with foot-
ball flavors. Conjuring up game
specials for Monday nights, such
as the Po’ Boy sandwich when New
Orleans is playing, or the barbecue
sandwich when Kansas City takes
the spotlight, makes for a fun twist
to an already terrific menu.
“Because we have such a low
cost on beer, we can give a great
cost on food, which increases our
quality and quantity,” says Mike
Matlock, owner of the restaurant.
Muldoon’s
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 FALL
FOOTBALL Newport Beach Brewing Company
FEVER
In tougher economic times, fans seek ways to
enjoy their gametime meals for cheap, and to
accommodate this trend, several bars offer some
major steals, including Sharkeez’s 10-cent, all-
you-can-eat buffalo wings, Beach Ball Bar’s free
Monday night pizza, Blackie’s free Monday night
chili dogs, and Balboa Saloon’s erratic schedule
of free Monday night pizza or tacos.
We Must Protect This House
Something about sports brings people
Rudy’s
72 NEWPORT BEACH MAGAZINE fall 2009
together. People who in nearly
any other circumstance would ne-
glect to say hello humorously find
themselves embracing strang-
ers. A first down initiates a high
five from the bartender, a forced
turnover gives reason for sloshing
a cold one with the woman on the
next stool, and a fourth quarter
touchdown reasons that hugging
the random old man in the corner
to be perfectly acceptable and
encouraged.
Newport is home to several
such places where friends are
made out of seemingly nowhere.
“We have fans from every single
team in here,” says Kayla Moffett,
bartender for Corona del Mar’s
The Place. “It’s full of really fun
people and an easy place to go in
and make friends.”
At Muldoon’s Dublin Pub and
Celtic Bar, family and friends
are the ingredients for a success-
ful Sunday afternoon. This Irish
establishment features an old-style
pub and a more modern bar,
each equipped with flat screens
and separated by a shaded patio
also containing televisions. The
added bonus of live entertainment
occasionally featuring the Young
Dubliners or Van Morrison’s
daughter, Shana Morrison, make
Mutt Lynch’s For More
InForMatIon
Beach Ball Bar
2116 W. Oceanfront
(949) 675-8041; beachballbar.com
Muldoon’s Dublin Pub and Celtic Bar
202 Newport Center Dr.
(949) 640-4110; muldoonspub.com
Rudy’s Pub and Grill
3110 Newport Blvd.
(949) 723-0293; rudyspubandgrill.com
Shamrock Bar and Grill
2633 W. Coast Hwy.
(949) 631-5633
Baja Sharkeez
114 21st St.
(949) 673-0292; sharkeez.net
The Place
2920 E. Coast Hwy.
(949) 943-9703
Newport Beach Brewing Co.
2920 Newport Blvd.
(949) 675-8449
newportbeachbrewingcompany.com
Mutt Lynch’s
2300 W. Oceanfront
(949) 675-1556; muttlynchs.com
Blackies by the Sea
2118 W. Oceanfront
(949) 675-1074; blackiesbythesea.com
Pelican Grill
22800 Pelican Hill Rd. S.
(949) 467-5938; pelicanhill.com
Classic Q
for a blend of upbeat solidarity. field while watching the game. Just as impressive
4250 Martingale Way
“Muldoon’s is like home away from home,” com- is the 40-foot retractable roof that turns half the (949) 261-9458; theclassicq.com
ments manager Mary Murphy. “We make everyone restaurant into a sunbathing deck. As a fan of the
feel special.” Cowboys, who are building arguably the most Balboa Saloon
700 E. Bay Ave.
impressive stadium in all of sports, partner and
(949) 673-9783; balboasaloon.com
We Are the Greatest co-owner Todd Carson acknowledges that the
Newport’s choices for a place to catch pigskin stadium-like roof is a big draw. The Ritz Restaurant
action are plentiful, but one bar in particular rises “Obviously we have the ability in Southern 880 Newport Center Dr.
(949) 705-7488; ritzrestaurant.com
above the rest in its dedication as a complete haven California to enjoy great weather,” Todd comments,
for sports nuts: Rudy’s Pub and Grill. “and basically anytime we want to we can have an Newport Landing
Rudy’s has the typical amenities: nice atmo- outdoor patio. 503 E. Edgewater Ave.
sphere, flat screens, cold beer and great food, but “I’ll throw the gauntlet down to anyone out (949) 675-2373; newport-landing.com
the special touches separate it from the pack. The there,” Todd challenges. “This is probably the best
synthetic green turf, installed just over a year venue to watch sports out of any sports bar in
ago, stretches throughout the main dining area Southern California.”
and allows customers to feel like they’re on the As most fans would say, bring on the competition. 9

fall 2009 NEWPORT BEACH MAGAZINE 73

 The New Devil’s Triangle!
3-Thirty-3 Waterfront
Billy’s at the Beach
The Ritz Restaurant
History regarding original Devil’s Triangle
Devil’s Triangle was composed of three restaurant/bars, set up in a triangle.

They were located right around MacArthur Blvd and Birch.

Remember BlACkBeARDs, el ToRiTo, and HARRy’s BAR & GRill?

You have to try the Asian

“essence” Calamari at
3Thirty3 Waterfront
Billy—Owner
Billy’s at the Beach

Hours: Sun. – Thurs. 11:30 a.m. to 10:00 p.m.

Fri. and Sat. 11:30 a.m. to 11:00 p.m.

Billy’s at the Beach | 2751 West Coast Highway | Newport Beach, CA 92663 | 949-722-1100
We would like to thank
the locals for your
support over the years
“The Ritz is Back – Better
& Bigger than Ever”
-Jeff Reuter – Owner- 3Thirty3

“Try Billy’s at the Beach for the

Best Mai Tai on the West Coast”
-Jeff Reuter – Owner- 3Thirty3

Open 7 days a week / serving food till 2am

Saturday & Sunday – Brunch Special Gourmet Burritos
Open for Lunch 7 days a week
Live Entertainment - Sunday Afternoon after 3pm

3-thirty-3, waterfront | 333 Bayside Drive | Newport Beach, CA 92660 | 949-673-8464 | 3thirty3nb.com

The Addition of the New

Outside Terrace at 3Thirty3
Waterfront overlooking the
Harbor is going to be Fantastic
Ray Jacobi—Managing PaRtneR
the Ritz RestauRant

Restaurant Hours Lunch Mon - Fri 11:30 am - 3:00 pm

Dinner Mon - Thur 5:30 pm - 10:00 pm Fri 5:30 pm - 11:00 pm Sat 5:00 pm - 11:00 pm Sun &
Mon Closed The bar is open daily from 11:30 to closing
JAVIER’S –CRyStAl CoVE, and 5:00 to closing on Saturdays.
7832 E. PACIfIC CoASt Hwy.,
N ERitz
the wPo R t B E A C |H880
Restaurant , CNewport
A 9 2 6 5 7 ,Center Dr | Newport Beach, CA 92660-6387 | (949) 720-1800 | ritzrestaurant.com
PHoNE (949) 494-1239
 Newport Beach is a city that has a passion
for food and drink, and a pedigree of top-
notch restaurants and bars to go with
that passion. It offers a wealth of culinary
options, talented chefs, fine dining and one-
of-a-kind joints. So what are you waiting for
… let’s eat!

picurious
in Newport Beach
By Ellyce Rothrock

76 NEWPORT BEACH MAGAZINE fall 2009

 Bluewater Grill

fall 2009 NEWPORT BEACH MAGAZINE 77

 Bernard Althaus, chef
and owner of Basilic

Beyond Restaurant, with a round

Raclette cheese.

The Brie
Fromage is oh-so-much more
than a cube on a toothpick.
wine tasting is old news; welcome the era of
artisan cheese sampling, which is, in effect, almost exactly
like enjoying flights, savoring tidbits of creamy, tangy, sharp
and earthy delights from around the globe, reflecting upon
the flavors caught on your palate.
Zinc Café in Corona del Mar (3222 E. Coast Hwy.)
provides the perfect relaxing afternoon setting at which to
enjoy one of its gourmet cheeses or cheese platters (along
with a superb glass—or bottle—of wine). Try three cheeses
for less than $15, accompanied by nuts, dried fruit, crostini
or crackers. Favorites served include Northern California’s
goaty Humboldt Fog, England’s tangy Stilton and Spain’s
zesty Manchego. Not sure about what to taste or which
wines to pair with your savory snack? “Our full-time wine
and cheese educator, who’s here Wednesday to Sunday, is
on hand to help out customers with selections,” says general
manager Tyler King.
During the winter months (beginning in October)
Basilic Restaurant (217 Marine Ave.) features an all-you-
can-eat “Raclette Night” the first Tuesday of each month.
Raclette is a specialty cheese from the Canton du Valais
in Switzerland that is prepared by holding a round of the
cheese close to the fire. As it melts, the softened part is
traditionally scraped off and eaten hot with boiled jacket
potatoes, gherkins, pickled onions and topped with freshly
ground pepper. Soup, salad, Swiss wines and the traditional
jacket potatoes, cornichons and pickled onions are served to
accompany the Raclette.
If you want to savor artisanal cheeses as a starter for your
meal, try The Bungalow (2441 E. Coast Hwy.), where
you’ll discover a selection of fine cheeses hand-picked by the chef, served
with pure wild honeycomb and a fig cake. It’s an appetizer that comple-
ments any hearty steak or seafood dish.
To enjoy the flavor and fragrance of quality cheeses, The Wine Lab
(2901 West Coast Hwy., Suite 100) says inspect the cheese by rubbing
a small piece between your fingers and inhale the aromatics, and then
take a small bite, allowing the cheese to coat your entire mouth. Follow
immediately with wine, allowing for the alchemical transformation of
flavors that occurs when a pairing is just right.
Manchego is aged sheep’s milk from Spain that goes great with any
red wine; Purple Haze, California goat cheese with lavender buds and
wild fennel, pairs wonderfully with light wines; Mimolette, aged cow’s
mile from France, pairs with reds or beer; and MouCo Colorouge from
Ft. Collins, Colo., presents a soft ripened, creamy texture with butter
undertones and pairs with white or fruity, light reds.

78 NEWPORT BEACH MAGAZINE fall 2009

 Five Crown’s free form lobster ravioli
(fresh herbed pasta robe with a savory
vanilla bean beurre blanc sauce and
butter poached lobster tail) is paired
with a Cardwell Hill 2007 Pinot Gris.
This Pinot Gris has an excellent acid
balance with a slight touch of residual
sweetness and makes a perfect
accompaniment for this dish.

Nice Pair
Heavenly Pairing
Five Crowns hosts “Winemaker
Dinners,” featuring excellent food
Live by your own food and wine rules. centered around one winery or
region. According to a wine’s
With the innovation and fusion behind contemporary cuisine, the broad “red wine, red meat; profile, complexity, et cetera, Chef
white wine, white meat” platitude falls appallingly short for today’s modern tastebuds. Dennis Brask creates a menu made
“There’s way too much mystique about wine,” says Dennis Brask, executive chef for Corona del Mar’s vener- to complement the wine, not vice
able Five Crowns. Patrons don’t have to stick to the standard pairings, and selecting a pinot noir, a light-bod- versa. Most recently, Five Crowns
ied red, to accompany your salmon will not cause the sommelier to faint dead away. “Our ever-shrinking world featured the wines of Bordeaux’s
has brought too many good wines to not sample them in different ways, in unique pairings,” says Dennis. Chateau Franc Patarabet paired
Match a wine’s intensity with food flavor intensity so neither overpowers the other. Sweet chenin blanc, with roasted prosciutto-wrapped
Riesling or white zinfandel are a great complement to tomato, teriyaki or honey-mustard sauces; high acid quail, rosemary roasted leg of
flavors, like vinaigrette, soy or lemon, couple nicely with sauvignon blanc, pinot grigio or pinot noir; beef and Colorado lamb, mushroom bread
lamb that’s braised, grilled or prepared with a wine demiglace is always delicious with cabernet sauvignon, pudding, onion marmalade and
syrah or red zinfandel; medium flavors of some fish, poultry, game bird and pork love chardonnay, viognier, roasted peppers, and more.
pinot noir, sangiovese and merlot. For more information: Five
Order your wines by the glass for maximum variety. Create your own new rule, perhaps to reflect the Crowns, 3801 E. Coast Hwy.; (949)
following gentle enjoyment guideline: Drink it; don’t over think it. 760-0331, lawrysonline.com.

Get Your Fall
Fix at Roy’s
The arrival of longer autumn
nights provides the perfect excuse
to linger over a new seasonal
menu. Roy’s new Fall Prix Fixe is all
about warm, savory dishes to help
complement the cooler temperature
outside. “I tried to create a menu
centered around the fall time-
frame,” explains Roy’s Executive
Chef, Gordon Hopkins. “Nothing too
exotic—just comfort food with a
Hawaiian twist.”
So heat things up with Thai spiced
shumai meatballs on a sugarcane
stick, or enjoy the peppercorn
melange crusted salmon served with
beets, leek and riesling reduction.
And, of course, no autumn feast is
complete without dessert—in this
case, your choice of a Kuwana pump-
kin “mousse” pie or Roy’s classic melt-
ing hot chocolate soufflé. This special
fall three-course menu is available
for $35 at Roy’s Newport Beach.
For more information: Roy’s New-
port Beach, 453 Newport Center
Dr.; (949) 640-7697 (reservations);
roysrestaurant.com.

80 NEWPORT BEACH MAGAZINE fall 2009


Mastro’s Ocean Club
Masterful Seafood and Steak Experience
Always upscale and never uptight,
Mastro’s Ocean Club invites guests to enjoy a
fine dining experience without any pretension or
posturing. Part of the Scottsdale-owned Mas-
tro’s family, Ocean Club has a completely differ-
ent look and feel from the sophisticated Mastro’s
steakhouses. It uniquely welcomes guests with
airy high ceilings, gorgeous water features,
colorful artwork, a floor plan built around a cool
loungy bar, and incredible sunset views.
What sets Mastro’s Ocean Club apart,
though, is its quality menu of primarily seafood
selections, and its pleasant, friendly service. “Our
servers are empowered to do whatever it takes
to ensure guests have a great time,” says regional
operations director Jason Miranda. “Guests don’t
just come to Mastro’s and leave, they truly come
for the experience.”
Keith Stich, chef, does great things with the
Ocean Club menu, presenting both delicate
fish and hearty 400-degree steaks with the
same attention to detail. Dishes are plated
simply to show off their flavors, as there are no
overly complex presentations or complicated,
overwrought entrees.
Starters include a variety of salads and a
couple soup options, but to really get the
Featured
restaurant
ball rolling, try the signature two-tiered iced
seafood tower: snow crab, king crab, shrimp,
mussels, oysters and more.
Seafood entrees include succulent orange
roughy, sweet twin vanilla battered lobster tails,
big-eye tuna sashimi style, a whopping pound
of Alaskan king crab legs, sautéed sea scallops,
and a flavorful filet of artic char “oreganata.”
For steakhouse lovers, there’s an 8-ounce petite
filet, a 16-ounce New York strip or the massive
22-ounce bone-in rib-eye, all served on plates
heated to a scorching 400 degrees so that the
steak is warm throughout dinner. Portions
are large, particularly on side dishes, which
means they are perfect for sharing. The most
unforgettable side is the mashed potatoes with
lobster—unbelievably decadent.
But certainly not as decadent as the desserts,
which require indulgence no matter how satis-
fied you were by the entrée. The dessert menu’s
crowning glory is Mastro’s own warm butter cake,
a melty, rich sponge of pure sweet indulgence.
Enjoy the live piano in the lounge nightly,
take advantage of some wicked cocktails or
Mastro’s ocean club
the carefully selected wine list, and experience 8112 E. Coast Hwy., (949) 376-6990
the cool vibe—and the great tastes—of this Sun. – Thurs., 5 p.m. – 10 p.m.; Fri. & Sat., 5 p.m. – 11 p.m.
extraordinary supper club by the sea. Lounge: 4 p.m. – 1 a.m. daily
fall 2009 NEWPORT BEACH MAGAZINE 81
Hitch a Ride to
21 Oceanfront
Known for thick steaks and excellent seafood, 21
Oceanfront is renowned as one of Newport Beach’s
best fine-dining restaurants, winning awards for
restaurant of the year, most romantic restaurant
and wine enthusiast distinctions. To make group
dining safe and stress-free, 21 Oceanfront offers
transportation to complement their amazing views,
food and service. “We provide complimentary
roundtrip transportation for groups of eight or
more in one of our 14-passenger corporate vans,”
explains Nicole Hay, director of marketing and
events for the restaurant. “Or we have custom limo
transportation for up to eight passengers. Limo
service is complimentary with a food and bever-
age minimum guarantee. All pickups can be from a
private residence, hotel or business office within a
20-mile radius.”
For more information: 21 Oceanfront
Restaurant, 2100 W. Oceanfront
(949) 673-2100; 21oceanfront.com.
Savoring
new flavors
at Kéan’s
Savor-
Coffee
ing new
flavors at
82Kean
NEWPORT
Coffee BEACH MAGAZINE fall 2009
The Phenom
of Terroir
“Taste of place” isn’t just for wine. Olive Oil
Most foodies are familiar with the term and Beyond
“terroir,” pronounced “te-wah” with a throat gurgle
at the hyphen. Loosely translated, it means “taste
of place,” referring to flavors and characteristics
that belie where something was grown. Regional
soil, weather conditions and farming/harvesting
techniques all play a hand in producing geographi-
cally distinct flavors. This phenomenon also holds
true in the case of olive oil, coffee and certain other
beverages.
Olive oil is crafted all over the world, includ-
ing France, Spain, Japan, Chile, Australia, Tunisia
and, of course, California. “Geography absolutely
determines flavor in olive oil,” says Matthew Pour,
principal and co-founder of Newport Beach’s Olive
Oil and Beyond (210 Marine Ave., Unit A), pur-
veyors of fine, organic olive oils. “The type of tree, the soil, the microclimate, weather—
all these factors matter, and they create distinct taste.”
The Chetoui from Tunisia offers a light-medium intensity with low acidity and tan-
talizing fruit essences; the Athenolia finishes with hints of grass, pepper and earth; the
Abrosana from Chile presents hints of apple, nut and butter; Chile’s Arbequina is fruity,
nutty, smooth; and California’s Aceite Nuevo is buttery with a mild peppery finish.
Coffee, grown in such far-flung reaches as Kenya, Sumatra, Ethiopia, Costa Rica and
more, is in every way very much a product of its environment: the soil, climatic patterns,
rainfall, temperature all play important roles, says Martin Diedrich, owner of Kéan Coffee
(2043 Westcliff Dr., Ste. 100). Kéan’s El Salvador La Lainez offers aromas of dried fruits
and flavors of green apple, raspberry, chocolate and
caramel; Yemen Mocca Sanani features aromas of
rosemary, sandalwood and spice, and flavors of black
cherry, dried figs, cardamom and citrus; Brazil Ambi-
ental Fortaleza’s wafts of caramel, chocolate, nectarine
and toasted almond give way to flavors of pecan, dried
apricot, malt, rosemary, cocoa and raw honey; Peru
Cajamarca, from the Amazon headwaters, offers a
delicate, dried rose and citrus scent, and peach and
apricot flavors with hints of honey and caramel.
Even the recently unbanned absinthe is heavily influ-
enced by terroir; many famous absinthes are produced
in the foothills of the French/Swiss Alps, in Pontarlier
and Val-de-Travers. Hi-Times (250 Ogle St., Costa
Mesa) sells La Clandestine Absinthe 750, handcrafted
in Couvet, Switzerland. Its terroir is vitally important to
distiller Caude-Alain Bugnon—most of the plants used
in this award-winning absinthe, more than 10, all grow
in the foothills of the alps.
©2009 TOMMY BAHAMA GROUP, INC.
 Sage at the Coast
Canaletto Ristorante Veneto
Beauty of
the Basics
Simple, honest ingredients blended with
perfection yield the sweetest song.
The symphony of perfectly crafted yet uncomplicated cuisine
ends with a coda of intensely fresh and flavorful dishes that enhance—
not cover or leave you guessing about—the essence of the food. Chefs
today tout an emphasis on the basics.
Newport Beach’s Canaletto Ristorante Veneto (545 Newport Center
Dr.) creates authentic Italian fare with Venetian emphasis, using fresh
garden delights paired with made-daily pasta, fresh seafood, fine cuts of
beef and free-range chicken; creamy and tangy cheeses; and more. Chef
Alfonso Sanna’s Pollo allo Spiedo beautifully blends rotisserie free-range
chicken with white wine and rosemary reduction, Salmone alla Griglia
features grilled Scottish salmon with lemon-oil and parsley sauce, and
Branzino al Sale is a succulent, whole Mediterranean sea bass baked
under a salt crust or grilled.
84 NEWPORT BEACH MAGAZINE fall 2009
Canaletto Ristorante Veneto
At Sage at the Coast (7862 East Coast Hwy.), Chef Richard Mead
believes cuisine prepared simply with unique whole foods is inherently
elegant. “The key is sourcing local farmers to supply the highest quality
ingredients, and then combining them in a way that allows their true fla-
vors to come through,” he explains. Chef Richard’s passion has inspired
such dishes as Pan Roasted Sea Scallops, served with Weiser Farms
heirloom melon soup, Persian cucumbers and mint; and Roasted New
Zealand Lamb Rack, with flagelot beans, cipollini onions, cavolo nero
kale and mushroom potato gratin.
For yet more simple yet deeply satisfying dining experiences try The
Bungalow (2441 East Coast Hwy.), Gulfstream (850 Avocado Ave.),
Landmark Steak House (3520 E. Coast Hwy.) or Mastro’s Ocean Club
(8112 East Coast Hwy.).
 JAVIER’S –CRyStAl CoVE

the best regionally-influenced home style mexican cooking made only with
the freshest ingredients, top quality seafood and premium steaks

*Serving breakfast Sunday 8am - 11am *Featuring the largest premium

(Crystal Cove location only) tequila selection in orange County!

JAVIER’S - CRyStAl CoVE JAVIER’S - IRVINE SPECtRum

7 8 3 2 E . P a c i f i c C o a s t H i g hway 45 Fortune Drive #400
Newport Beach Irvine
Phone (949) 494-1239 Phone (949) 872-2101

w w w. jav i e r s - c a n t i na . c o m
 Featured
restaurant
Ho Sum Bistro prides itself on its light
and healthful “Californiental” menu, colorfully and
generously replete with fresh vegetables, lean chicken,
succulent shrimp, tender noodles and piping broths.
The menu is pretty comprehensive, featuring tradi-
tional as well as creative fusion-inspired dishes, and
the portions are definitely generous.
Perfect on a chilly winter day, Pho-Phun noodle
soup is a steaming bowl filled with Chinese rice
noodles, fresh veggies, shredded chicken breast and
shrimp in a rich chicken broth. The Chinese Pepper
Chicken gets the peppery part just right and is bal-
anced nicely with bell pepper, celery, mushroom and
onion; the Szechuan Chicken, roasted with garlic,
ginger, scallions and cilantro, and served on the bone
with Ho Sum’s special sauce, tantalizes with the per-
fect blend of tangy, salty and the right hint of hot.
Sundays all-you-can eat dim sum brunch is one
feast you’ll frequent after your first experience. First
make way for soup, either chicken with mushrooms
and tofu, plump pot stickers or hearty hot and
sour, and salad (more on that later); then come the
86 NEWPORT BEACH MAGAZINE fall 2009
Sum Yum! Ho Sum Bistro is the perfect spot for
healthy, plentiful “Californiental” dishes.
delights. Ho Sum’s “little treasures” include potstick-
ers, dumplings in a spicy cilantro sauce, tender lob-
ster dumplings, poached wrapped wontons, crispy
crab bellies with decadent crab and cream cheese, a
Shanghai spring roll filled with veggies, traditional
Bao with lean barbecued pork in a bun and more.
If you try only one thing, you must order an
absolutely magical dish heralded with trumpets by
regulars, the combo salad: a combination of the Ho
Sum, which is roasted and shredded chicken breast
with lettuce and red ginger dressing, and the Sesame
Salad, romaine tossed with sesame seeds, shredded
chicken and sesame oil and vinegar.
Unfortunately, its seating isn’t as generous as its
portions, but its intimate, bright and busy atmo-
sphere, partly created by its curious “greenhouse”
façade, matches the warm and friendly greeting and
service Ho Sum’s staff are known for. It lacks a beer
and wine list, but you can bring your own, anytime, HO SUM BISTRO
with no corkage fee. Check out the wall décor—it’s 3112 Newport Blvd.
all done by local artists, it changes frequently and (949) 675-0896
it’s all for sale. hosumbistro.com.
 Featured
CHeF
Dennis Brask
Five Crowns’ exeCutive CheF
Five Crowns’ Executive Chef Dennis Brask, says his life has
“always been about food.”
But instead of culinary school, Dennis chased his college dreams of
becoming an engineer—working as a cook in a hospital kitchen. But his
true love called, and he began training in Midwest hotels, apprenticing
under highly talented Austrian, Swiss, German and French chefs and
working his way to executive sous chef.
After some years as executive chef with Preferred Hotels and Resorts
across the country, including Playboy and Intercontinental, he was intro-
duced to Lawry’s and specifically Five Crowns, a company whose chefs
at their respective restaurants (five at that
time) had more 100 years’ tenure.
Dennis says that although Five Crowns is
steeped in tradition, it has always been at the
forefront, constantly staying abreast of impor-
tant trends in the industry, like using local,
sustainable, seasonal and organic ingredients.
“These are some of the inspiring concepts
currently driving the direction of the menu,
with an emphasis on small plates, combining
several ‘tastes’ as opposed to a full dinner,” he
says. “I constantly seek and ask my contacts to
search for new and unusual items to include
in the ever-evolving menu.”
Tastings Galore at
Wine Lab Newport
Wine Lab Newport carries more than 400
carefully selected domestic and international
wines, including those hard to find, as well as
artisan cheeses and beer by the glass. “Our
daily wine tastings are a great way to learn
about what you like and don’t like,” says
ChrisAnn Richards, marketing spokesperson for
Wine Lab Newport. “You can taste three whites
or three reds starting at $10.”
Wine Lab Newport also hosts regular special
event tastings. Oct. 2 from 5 – 9 p.m., meet the
winemakers of Cass Winery, Ted and Lisa Plem-
ons, as they pour the recently released Cass
Estate Wines; five to six wines will be tasted,
and the cost is $15 per person. Oct. 7 from 5:30
– 8 p.m., enjoy wine tasting with Baileyana and
Tangent Winery; five to six wines will be tasted
and the cost is $15 per person. Oct. 16 through
Oct. 22 from 4 – 9 p.m., celebrate Newport
Beach Restaurant Week at Wine Lab with four
wines paired with four fine cheeses and fresh
bread for $20 per person (reservations taken
on the hour).
For more information: Wine Lab Newport,
2901 W. Coast Hwy., Suite 100; (949) 515-8466;
winelabnewport.com.
fall 2009 NEWPORT BEACH MAGAZINE 87
 Month-Long
Oktoberfest
Celebration
Happy Specialty Hour The Balboa Bay Club & Resort (BBC&R)
is gearing up for their annual month-long
Oktoberfest celebration, featuring a special
Newport Beach delivers specialty cocktails good to the last drop. menu for lunch and dinner in The First Cabin
If you can’t find a lounge, nightclub or bar in Newport at which you can Restaurant, available throughout October.
enjoy a cool, kickin’ specialty cocktail, you might as well stop drinking. We’ll give you a “We are flying in many of the ingredients
little leg up by pointing you in that “special” direction. and beers for this ‘authentic’ Oktoberfest din-
The Yard House (849 Newport Center Dr.) is famous for beer—yummy, frothy, ing experience,” says Austrian-born Executive
anywhere between 200 to 250 varieties on tap famous. But this must-visit establish- Chef Josef Lageder. “I’m sure you will enjoy
ment delivers top-notch specialty these specialties from Bavaria and Austria.
cocktails, too. Yard House’s cocktail Growing up in Austria, my mother would make
menu features 23 house martinis the best schweinshaxen—a roasted pork
and 12 specialty drinks, as well as shank served with braised cabbage and bread
92 spirits to create hundreds of dumplings. I, too, enjoy passing down this
other drinks upon request. Some of tradition to my daughters, and you will see us
the establishment’s most popular cooking together as we celebrate Oktoberfest.”
concoctions include the Pome- Starters include marinated herring, celery
granate Press Martini, blending root salad and lisen suppe (lentil soup
pomegranate and citrus flavors; with apple wood smoked bacon and sliced
Brazilian Lemonade, mixing citrus Würstchen). Main courses feature a selection
vodka, mint and fresh lemon; and of entrée favorites, such as paprika goulash
the Miami Ice Martini, with peach (slow braised beef and homemade spaetzle),
and citrus. The Silver Caddy wienerschnitzel (center-cut breaded veal
Margarita mixes 1800 Silver tequila loin served with potato and cucumber salad),
and Grand Marnier; the Classic rindsroulade (braised beef roulade filled
Mojito blends fresh mint, limes with pickles and vegetables) and Bavar-
and either Bacardi Silver or Ten ian bratwurst or wienerle, and for dinner,
Cane Rum (savor a twist with fresh gebratene schweinshaxen (slow-roasted pork
mango, strawberry or pomegranate shank with bread dumplings, red cabbage and
fruit puree). caraway jus) to name just a few. Desserts like
The Balboa apfelstrudel a la mode (warm apple strudel
Beer hounds must try the beer blends, like the Black Velvet’s Wyder’s Pear Cider and Bay Club &
Guinness Stout; the Eclipse’s Blue Moon and Guinness Stout; the Half & Half ’s Harp with vanilla bean ice cream) top things off.
Resort offers And since Oktoberfest would be nothing with-
and Guinness; the Youngberry Chocolate’s Lindeman’s Framboise and Young’s chocolate a an array
stout; and the Black & Blue’s Seadog Bluepaw Wheat and Guinness. out beer, freshly imported beers—Paulaner
of specialty Old Munich Bier and Aktien Oktoberfest and
Named after the legendary John Wayne, Duke’s, located in The Balboa Bay Club & cocktails.
Resort (1221 Coast Hwy.), offers jazz, superb views of Newport Harbor, a bar inventory Edel Biers—will be proudly served during
that puts most well-stocked, well-heeled liquor stores to shame, and delicious specialty the celebration.
cocktails, including the Razzatini, which blends Absolut Raspberry, Cointreau, Cham- For more information: The Balboa Bay Club
bord and dash of lime; The Duke’s Cocktail, mixing cognac, Commemorativo Tequila, & Resort, 1221 Coast Hwy.; (949) 630-4145
Cointreau and Sweet Sour; and the Orange Julius, just like you remember from your (restaurant reservations); balboabayclub.com.
teenage years at the mall (sans the Absolut Vanilla and Cointreau thrown in).
Villa Nova is another waterfront venue with a specialty cocktail menu to keep your
hours happy for many, many days. The Champagne Flamingo blends Ketel One, peach
schnapps, Chambord and Piper Sonoma champagne; the BayBerry infuses Stoli
Blueberry, lemonade, Triple Sec and 7-Up; Villa Carmela mixes Belvedere, Tuaca, Apple
Pucker and a touch of cream and caramel swirl; the Cioccolato combines Stoli Vanilla,
Godiva, Kahlua and Crème de Cocoa; the Margarita Italiano blends Jose Cuervo, Grand
Marnier, Amaretto and a splash of Sweet & Sour; Pear Harbor blends Absolute Pear,
Apple Pucker, Blue Caracao, pineapple juice and 7-up. And that’s just for starters.
Other hotspots for specialty drinks and being seen include 3 Thirty 3 (333 Bayside
Dr.), The District Cocktail Lounge (121 McFadden St.) and Code Restaurant Lounge
(4221 Dolphin Striker Way).

88 NEWPORT BEACH MAGAZINE fall 2009

 Featured
CHeF

Calling All Spiny

Lobster Lovers
Patrons of Bluewater Grill Seafood Restaurant eagerly
await the opening of commercial spiny lobster
season the first Wednesday in October. The season
extends through the middle of March, but the most
plentiful catch occurs during the first 45 days of the
season, meaning low prices and high quality.
Bluewater Grill Seafood Restaurant always buys
its spiny lobsters fresh from local fisherman. Then
they’re prepared split on the grill, with garlic and
butter. While the spiny lobster may be coarser in
texture than Maine lobster, the flavor is exception-
ally sweet and delicious.
For more information: Bluewater Grill Seafood
Restaurant, 630 Lido Park Dr.; (949) 675-3474; blue
watergrill.com

Richard Mead
Sage on the CoaSt exeCutive Chef
What first began as a summer job at age 14 developed into full-time catering
that helped Richard Mead earn a degree in economics from Ohio Wesleyan College. After
graduation, he was a number cruncher by day but poured over cookbooks at night. In 1979,
he resigned his post at the U.S. Treasury Department and headed west, first taking root in
Mammoth, Calif., where he cooked at night to support his daytime skiing habit. Realizing he
was happiest in the kitchen, Richard moved to Los Angeles, where he walked into a golden
opportunity: to help create and develop the concept and menus for Stanley’s in Sherman
Oaks. As both executive chef and kitchen manager, Richard honed his culinary skills and
deepened his knowledge of the restaurant business, helping to open a second Stanley’s in
Woodland Hills three years later.
After Stanley’s, he set up at the coast in 1989, at Santa Monica’s 17th Street Café, which
became known for its creative cuisine and celebrity clientele.
Fueled by success and ambition, Richard eventually sold his interest in the 17th Street Café
to concentrate on creating a restaurant that could better showcase his style. He opened Sage in
1997 on a shoestring budget, and the restaurant became so successful that he decided to open a
more upscale version, which led him to Sage on the Coast at Crystal Cove Promenade in 2004.
Chef Richard says Sage on the Coast is a model of understated sophistication. His weekly
trips to the Santa Monica and Irvine Farmer’s Market, and his Chinese and European ancestries,
make his dishes sing. “My food is autobiographical; it represents my life experience,” he says.

90 NEWPORT BEACH MAGAZINE fall 2009

Zov’s Café
Bakery
and Bar
Modern American dining
with a Mediterranean
twist? It’s is as easy as
saying “Hye.”

Featured
restaurant

Wikipedia is not the most trustworthy information source, but here, it’s
pretty dead-on. “Hospitality is well-known in Armenia and stems from ancient tradi-
tion,” notes Wiki. “Social gatherings focus around sumptuous presentations of course after
course of elaborately prepared and well-seasoned food. Hosts will often put morsels on
a guest’s plate whenever it is empty or fill a glass when it gets low. It is rare for one to go
inside an Armenian household and not be offered coffee, pastry or food.”
And this is most true of Zov’s in Newport Coast. A hybrid of Armenian/Mediterra-
nean/bistro-inspired dishes awaits at Zov’s, where Middle Eastern influences meet Ameri-
can flair. “All of our food is exceptionally healthy and flavorful,” says general manager
Armen Karamardian. “Everything is made from scratch.” Zov’s builds its foundation by
using old family recipes and mother Zovag’s extraordinary culinary skills that garnered her
the coveted Angel Award from the New York-based James Beard Foundation.
Inside the airy café with its modern appointments and vaulted ceilings you’ll find an
atmosphere that invites guests to linger as long as they choose. The menu is even more
inviting. Start off a meal with flash sautéed calamari, so unlike the breaded bar appetizer
found elsewhere. This preparation of melt-in-your-mouth calamari rings is done with
garlic, fresh herbs, tomatoes and a subtle white wine cream sauce. Other selections include
the Mezze platter of family-recipe hummus, rice-filled grape leaves (with the leaves hand-
picked in Fresno), muhammara and pita bread. The golden lentil soup is hearty recipe
from Zovag’s Hye (Armenian) grandmother and is ideal comfort food for upcoming fall.
Entrees include the Moroccan salmon salad, featuring an exotically seasoned filet resting
on organic greens, tomato, m’jaddarah, feta cheese, balsamic vinaigrette; and the chicken
kebob—a marinated chicken breast on a skewer, bulgar pilaf and eggplant tagine, served
with a side of yogurt mint sauce. Even the Zov’s sirloin
burger is brought to gastronomic splendor with its
seasoned Angus beef and gooey melted Brie.
Save room for something sweet, like the milk
chocolate bomb, which has chocolate ganache and
creme brulee and sugar cookie crust hiding below its
surface. Zov’s also has a great bar with signature drinks,
tasty nibbles and a nightly happy hour if you can resist
a multiple-course meal. But you won’t resist for long.
Zov’s friendly neighborhood bistro ambiance will make
it easy for you to return again.
Zov’s Cafe Bakery & Bar
21123 Newport Coast Drive, 949-760-ZOVS (9687), zovs.com
Mon. – Thurs., 11 a.m. - p.m.; Fri., 11 a.m. - 10 p.m.;
Sat., 8 a.m. - 10 p.m.; Sun., 8 a.m. - 9 p.m.

92 NEWPORT BEACH MAGAZINE fall 2009

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Featured
CHeF

Pascal Olhats
TradiTion by Pascal chef & owner
Pascal Olhats has built a mighty empire in Newort Beach led
by his critically acclaimed flagship restaurant, Tradition by Pascal.
The rest of his roster of respected restaurants includes Brasserie
Pascal at Fashion Island, Épicerie Pascal & Café Jardin, Pascal
at Hutton Centre and Pascal’s Tea Garden Creperie. Tradition
by Pascal, which serves light French cuisine with provençal flair,
has been rated the number-one restaurant in Orange County for
more than 10 years by Zagat. His formula for success is simple.
“People want good food without spending too much money, and
they want to have a good time,” Pascal says. “I cook what I like to
eat. If you have a good time, I have a good time.”
Pascal attended Hotel School in Brussels, Belgium, after an
apprenticeship in Rouen, Normandy, his hometown. He worked
for Master Chef Paul Bocuse in Lyon and spent three years in St.
Tropez at Club 55 before coming to California in 1984. Pas-
cal was chef at Hotel Le Meridian in Newport and Restaurant
Chanteclair in Irvine. He is president of the French Chef ’s Asso-
ciation and has earned the Wine Spectator Award of Excellence.

94 NEWPORT BEACH MAGAZINE fall 2009

 Special Thanks to our
Sponsors & Restaurants

The 21st Annual Taste of Newport Celebrated another great year,

thanks to our valuable sponsors, Participating restaurants,
and volunteers. we thank you for your support!

A La Carte Gourmet Christopher Islands Restaurant Pick Up Stix San Shi Go

Agora Churrascaria Michael Chocolates Kimera Restaurant Pita Pit Soprano’s
Back Bay Bistro Chronic Tacos Cantina Kitayama Rockin’ Baja Sutra Lounge
Sports Bar & Grill
The Beachcomber Café Marrakesh Royal Thai Cuisine Tapas Restaurant
Dippin’ Dots Ice Cream
California Pizza Kitchen McCormick & Schmick’s Ruby’s Diner Vie de France
El Tarasco Mexican Food
Canaletto Ristorante Veneto Mrs. Beasley’s Sabatino’s Lido The Yard House
Five Crowns Restaurant Gifts from the Bakery Shipyard
Chakra Indian Cuisine
Ho Sum Bistro Olive Oil & Beyond Sausage Company

An Event of the Newport Beach Chamber of Commerce

Paul Gstrein
Bayside RestauRant executive chef
Featured
CHeF
Paul Gstrein, executive chef for Newport Beach’s Bayside
restaurant, knows hospitality and food. After beginning his French culinary
training at Villa Blanca Culinary School in his native Austria, and working for
a famous German restaurant, Paul brought his already considerable knowledge
and experience to the United States at the age of 21.
He considered it paramount to study some of America’s most respected
establishments’ food trends, and his impressive culinary skills earned him
kitchen time at Wolfgang Puck’s Beverly Hills Spago, Chicago’s Charlie
Trotter’s, Bradley Odgen’s San Francisco Lark Creek Inn and Mark Peel’s
Los Angeles Campanile.
His extraordinary resume piqued the attention of John Ghoukassian, who,
after asking Paul to become executive chef at his Los Angeles Bistango sent
him to inaugurate the Irvine Bistango and then his Bayside in 1999.
Chef Paul’s palate is among the most inventive and refined anywhere, and
his dishes promise the next level of flavors and combinations that begin with
the best local, seasonal ingredients.

Featured
CHeF

Bernard Althaus
Basilic RestauRant chef & OwneR
Born and raised on the west side of the Alps and nurtured at his
family’s Restaurant de La Gare in Canton de Vaud, a town in the French-influ-
enced part of Switzerland, crafting French/Swiss cuisine is the lifelong passion
of Basilic Restaurant’s Bernard Althaus. “I was born in one of the rooms above
the family restaurant,” he says. “My first smell was that of food. It has been in my
blood to become a chef since the day I was born.”
Educated in Lausanne, Bernard apprenticed at Chalet Suisse before coming
to the United States, where he served as the chef for French team of the 1970
America’s Cup. He then continued this journey as a private chef on charters in
the Caribbean before returning to Switzerland.
In the early 1990s, Bernard relocated to Orange County and began
cooking alongside Ernst Zingg at The Cellar in Fullerton, spent almost two
years at Newport Beach’s Pascal restaurant, then worked more than five years
at Mezzanine restaurant before opening Basilic in 1997.
He harvests his own garden to produce the fresh herbs used in his dishes,
grows the yellow and red, organic, heirloom tomatoes found in the seasonal
Special Salad and patronizes the local farmer’s market everyday to pick up fresh
and organic (preferred) produce. In the kitchen, he prepares each dish and every
dish to order, ensuring each plate is served to perfection.

96 NEWPORT BEACH MAGAZINE fall 2009

 Featured
CHeF

5
8.9
LunchLS!
Specia

Josef Lageder
BalBoa Bay CluB & ResoRt, FiRst CaBin RestauRant CheF
The First Cabin Restaurant is luxurious, yet simple and serene,
resembling the ambience that all guests experience at The Balboa Bay Club &
Resort. True to its name, The First Cabin Restaurant is reminiscent of an elegant
dining room on a cruise liner and is a dining treasure here in Newport Beach.
Inspired by award-winning Austrian-born Chef Josef Lageder and his culinary
staff, only the season’s freshest ingredients are used—including their specialties,
The Arches
steaks and seafood. Chef Josef blends several unique and modern flavors designed
to tantalize every palate, and his menu reflects his innovative style. Chef Josef is The Premier STeak
and Seafood houSe in
well known for such dishes as The Chef ’s signature Maine Lobster Bisque, Peaky
Toe Crab Crusted Sea Bass, Classic Beef Tenderloin Tartar and Macadamia Nut
Crusted Mahi Mahi—dishes which have in part earned First Cabin restaurant the newPorT Beach
prestigious Star Diamond Award.
Since 1922

feaTuring: aBalone, alaSkan

Foodies Unite!
Newport Beach
Restaurant Week is
coming: October 16 - 22
The City of Newport Beach invites you to
“Savor The Flavor” of the OC’s first and favor-
ite Restaurant Week kicking off Friday, Oct. 16
and going through Thursday, Oct. 22.
Approximately 75 of the finest Newport
Beach eateries will participate for a full
week in this citywide culinary celebration,
serving up special lunch and dinner three- king craB, rack of lamB
course, prix-fixe menus at $10, $20, $30 or
$40. Most restaurants will offer a minimum Lunch:
wed-fri 11am To 3Pm
of three offerings per course, giving the
community a great opportunity to enjoy
seasonal gourmet meals prepared by some Dinner:
of the hottest Newport Beach chefs. daily 4-11Pm
For a complete list of participating restaurants,
menus, online reservations or special promotions 508 29Th STreeT
newPorT Beach, ca
and parties taking place during Newport Beach
Restaurant Week visit: newportbeachdining.com

949-645-7077
ThearcheSreSTauranT.com
fall 2009 NEWPORT BEACH MAGAZINE 97
 TASTE OF NEWPORT
Celebrating its 21st year, the Taste of Newport took
place Sept. 18 and 19. The event included nearly 35 of
the area’s tastiest restaurants, 15 premium California
wineries, ice-cold brews and delicious cocktails, as well
as live entertainment, including Sugar Ray, Train and
David Cook. Check out the participating restaurants
below, and visit www.tasteofnewport.com
David Cook
A La Carte Gourmet
704 E. Balboa Blvd.
(949) 673-7173
alacartelagunabeach.com
“With more than 20
years of event planning
and catering experience,
A La Carte Gourmet has
assembled a team of the
best and brightest to as-
sist in creating memorable
events.”
Agora Churrascaria
1830 Main St., Irvine
(949) 222-9910
agorachurrascaria.com
“Agora Churrascaria is
a Brazilian steak house in
the ‘Rodizio’ style, where
waiters, dressed as gauchos
(local ranchers from South
America), move from table
to table carrying skewers of
meat, from which they slice
portions for their guests.”
Back Bay Bistro
(Newport Dunes)
1131 Back Bay Dr.
(949) 729-1144
backbaybistronewport
beach.com
“Enjoy waterfront dining
98 NEWPORT BEACH MAGAZINE fall 2009
seafood appetizers, wood-
fired meats (both rotisseried
and grilled), and handmade
pastas and risottos.
Chakra Indian Cuisine
4143 Campus Dr.
C-193, Irvine
(949) 854-0009
chakracuisine.com
COuRTESy OF STEPhANiE SChuSTER PhOTOgRAPhy
“Chakra’s menu features
classic Indian cuisine
reinvented for today’s more
sophisticated, discriminat-
ing palate. ... Chakra honors
tradition while creating
unique, inspiring dishes. ”
Christopher
Michael Chocolates
3305 Newport Blvd., Ste. D
(949) 566-9810
chrischocolates.com
“Our passion for tantaliz-
at its best.” Try Sundays for ing flavor combinations is
champagne brunch. evident with every sweet
taste of our hand-crafted
The Beachcomber Cafe
chocolate creations.”
15 Crystal Cove
(949) 376-6900 Chronic Tacos Cantina
thebeachcombercafe.com Sports Bar & Grill
“The Beachcomber was 1870 Harbor Blvd. (Triangle
remodeled as a restaurant Square), Costa Mesa
from an existing cottage in (949) 646-0227
the park.” Try tasty favorites chroniccantina.com
like the tiny ahi tacos, “We promise to keep it
braised Kobe short ribs and real with the same fresh,
Nana’s Crab Cakes. delicious food you have
California Pizza come to love. We will
Kitchen always serve it fresh and
1151 Newport Center Dr. fast, and will strive to make
(949) 759-5543; cpk.com our stores a great place for
“All of our innova- that Chronic Break.”
tive pizzas are creatively
designed on a delicious
Dippin’ Dots Ice Cream
crust and hearth-baked 18011 Newhope Street,
to perfection. Also served
Ste. D, Fountain Valley
are creative salads, made-
(714) 430-1480
to-order pastas, soups, “Dippin’ Dots comes in
sandwiches, appetizers ice cream, yogurt, sherbet
and desserts.” and flavored ice with more
than 30 different flavors.”
Canaletto
Ristorante Veneto
545 Newport Center Dr. El Tarasco Mexican
(949) 640-0900 Food
Canaletto offers salume- 2201 W. Balboa Blvd.
ria (cured meats), fresh (949) 673-7311
Try carne asada, carnitas,
chicken or fish tacos, or bur-
ritos or Tarasco ribs.
Five Crowns
Restaurant
3801 E. Coast Hwy.
(949) 760-0331
lawrysonline.com
“There is something to
delight the eye at every turn
in this restaurant, with its
many nooks and crannies,
antiques and rare paintings.
You’ll find the award-winning
food, exceptional service and
unmistakable style that have
made Five Crowns a dining
legend since 1965.”
Ho Sum Bistro
3112 Newport Blvd.
(949) 675-0896
hosumbistro.com
“Light and healthy Cali-
forniental cuisine. Locally
renowned for dim sum,
noodle, vegetarian dishes
and creative specials.”
Islands Restaurant
1380 Bison Ave.
(949) 219-0445
islandsrestaurants.com
“Islands Restaurants
was founded in 1982 with
a basic philosophy—serve
great, fresh food with
friendly service in a fun
atmosphere.”
Kimera
19530 Jamboree Rd., Irvine
(949) 261-1222; bistango.com
“Indulge your senses
and experience global
fusion at Kimera Restaurant
Lounge.”
Kitayama
101 Bayview Pl.
(949) 725-0777
“We serve traditional
Japanese cuisine, such as
fresh sashimi and sushi, as
well as dishes like Kobe-
style beef shabu shabu and
tempura. Our chefs were
trained in Japan, so the food
here is very authentic.”
Marrakesh
1976 Newport Blvd.
Costa Mesa
(949) 645-8384
marrakeshdining.com
“Authentic Moroccan
cuisine with exotic atmo-
sphere, amazing service—
and a belly dancer.”
McCormick & Schmick’s
Seafood Restaurant
2000 Main St., Irvine
(949) 756-0505
mccormickandschmicks.com
“Since the 1970s,
McCormick and Schmick’s
Seafood Restaurants have
been sourcing and prepar-
ing the freshest seafood for
our guests.”
Mrs. Beasley’s Gifts
from the Bakery
650 Anton Blvd., Ste. D
Costa Mesa
(800) 710-7742
mrsbeasleys.com
“Founded in 1978, Mrs.
Beasley’s is a multi channel
retailer of fresh baked
muffins, cookies, brownies
and cakes.”
Olive Oil & Beyond
210 Marine Ave., Unit A
(949) 566-9380
Olive oils and vinegars
from around the world.
Pick Up Stix
1614 San Miguel Dr.
(949) 429-6500
pickupstix.com
“The one must-try
at Pick Up Stix is our
signature entrée, House
Special Chicken. Prepared
with white wine, garlic,
soy sauce, and tender,
caramelized chunks of
chicken, it’s our most
popular dish.”
Pita Pit
3305 Newport Blvd., Ste. E.
(949) 723-7482; pitapit.com
“Choose white or wheat,
and all pitas include choice
of toppings, sauces and a
cheese.”
Port Restaurant
& Bar
440 Heliotrope
(949) 723-9685
portcdm.com
“We cordially invite you
to enjoy relaxed luxury, fine
dining, eclectic music, chic
cocktails and an exquisite
wine selection right in the
heart of Corona del Mar.”
Rockin’ Baja Lobster
2104 West Oceanfront
(949) 723-0606
rockinbaja.com
“Enjoy our unlimited all-
you-can-eat chip and salsa
bar, warm flour tortillas and
platters of Mexican rice and
beans. We pride ourselves
on offering our guests a
fun, rockin’ good time, truly
delicious and unique food
offerings, and icy-cold beer.”
Royal Thai Cuisine
4001 West Coast Hwy.
(949) 645-8424
royalthaicuisine.com
“Royal Thai Cuisine
offers you exquisite Thai
dining with its delicious fla-
vors and exotic atmosphere.
We serve you as if you were
the royal family. As our
guest, sample our delicious
dishes, and experience the
taste of Thailand.”
Ruby’s Diner
1 Balboa Pier
(949) 675-7829
rubys.com
“Amazing diner food in a
fun, nostalgic setting. Great
for families.” Try the frings
(a basket of fries and onion
rings) with a juicy burger.

Sabatino’s Lido
Shipyard Sausage Co.
251 Shipyard Way, Cabin D
(949) 723-0621
sabatinosausagecompany.com
“All our food is prepared
Sicilian style, fresh to your
order. You will find all of our
food of an extreme excel-
lence. We serve award-
winning Caesar salad and
the most delicious soups.”
San Shi Go
205 Main St.; (949) 673-3724
“The specialty rolls are
the best. Fish is fresh and
presentation is lovely.”
Soprano’s
2400 Newport Blvd.
Costa Mesa
(949) 645-8515
“Soprano’s is a quiet,
romantic Italian eatery,”
says one patron.
Sutra Lounge
1870 Harbor Blvd., #A200,
Costa Mesa
(949) 722-7103
sutra.systemtwilight.com
“Sutra brings a decadent
dining experience to one of
the most energetic areas of
Southern California.”
San Shi Go
Tapas Restaurant
4253 Martingale Way, #A,
(949) 756-8194
tapasflavorsofspain.com
Award-winning authentic
foods from Spain, festive Latin
entertainment featuring live
Flamenco show every Friday
and Saturday night.
Vie de France
3333 Bristol St., Ste. 1620
Costa Mesa
(714) 557-1734; vdfy.com
“Think our French
cheese steak sounds
good? How about shrimp
and spinach capellini,
seafood stuffed Portobello
mushrooms, crème brulee
or pain perdu?”
The Yard House
849 Newport Center Dr.
(949) 640-9273
yardhouse.com
“An upscale-casual
eatery known for its
extensive menu, classic rock
music and world’s largest
selection of draft beer.
Impressive selection of
appetizers, salads, pastas,
sandwiches, individual-size
pizzas, seafood, steaks, ribs
and chops.”
fall 2009 NEWPORT BEACH MAGAZINE 99
ON HiM:
Brown linen suit
by H&M, $140;
blue shirt by Shipley
& Halmos, $165,
Barney’s CO-OP;
vintage blue
silk tie, $20,
American Rag

Photographed by David Tosti Fashion Director Gabe Sullivan Models Farris and Gabe at Ford Model Management Wardrobe Stylist Jackie Juniper Makeup Artist Amanda Peck
100 NEWPORT BEACH MAGAZINE fall 2009
 A Touch
of
Madness This year, atomic-age retro gets an
extra quotient of cool, thanks to the hit tele-
vision show “Mad Men.” Inspiration comes
not from the finned Fairlanes, jukeboxes
and West Coast swing of the ’50s, but from
Canadian Club, mid-century modern and
early ’60s minimalism. And while you don’t
need to mix yourself an Old Fashioned or
grab pack of Winstons to get into vintage
style, there’s plenty of legendary retro
looks—and retro luxe—to make anyone
want to suit up today.

ON HeR:
Cream sheath dress
with taupe stone
embellished belt by
ella Brown, $625,
On Que Style;
wristwatch by Chanel,
$200, Nieman Marcus;
topaz necklace by
Monet, $48, Macy’s;
topaz earrings, $20,
and topaz ring, $25,
both by CBC, Macy’s

Hair Stylist Sarah Goethals Location Ritz Restaurant, Newport Beach

fall 2009 NEWPORT BEACH MAGAZINE 101
On him:
Black velvet suit
by hugo Boss, $1,500,
white tuxedo shirt by
hugo Boss, $175,
both at hugo Boss;
vintage striped
silk tie, $20,
American Rag;
black leather
lace-up shoes by
Ermenegildo
Zegna, $500,
Ermenegildo Zegna

On hER:
Black lace/pink
strapless cocktail dress
by Jill Stuart, $228,
Bloomingdales;
black patent leather
pumps by DKnY, $65,
vintage black gloves, $25,
both at On Que Style;
pearl earrings, necklace
and bracelet by Charter
Club, each $24, macy’s

102 NEWPORT BEACH MAGAZINE fall 2009

On Her:
Olive dress with
attached stone
embellished belt
by ella Brown, $625,
On Que Style;
pewter button earrings
by Charter Club, $24,
Macy’s

fall 2009 NEWPORT BEACH MAGAZINE 103

 On HER: 
Black quilted crop jacket  
by Oscar De La Renta, $300, 
vintage black gloves, $25,  
vintage brooch, $35,  
all at On Que Style;  
pearl earrings and necklace 
choker by Charter Club,  
each $24, and purple ring  
by CBC, $40, all at Macy’s 

104 NEWPORT BEACH MAGAZINE fall 2009

 On him: 
Gray woven men’s suit 
by hugo Boss, $895, 
striped tie by Theory, $98, 
both at Bloomingdales;  
white tuxedo shirt  
by hugo Boss, $175,  
hugo Boss  

fall 2009 NEWPORT BEACH MAGAZINE 105

 Style Guide
American Rag
Fashion Island
953 Newport Center Dr.
(949) 760-1510

Barney’s CO-OP
South Coast Plaza
3333 Bristol, Ste. #1224
Costa Mesa
(714) 641-0072

Bloomingdales
Fashion Island
701 Newport Center Dr.
(949) 729-6600

Ermenegildo Zegna
South Coast Plaza
3333 Bristol, Ste. #2648
Costa Mesa
(714) 444-1534

H&M
South Coast Plaza
3333 Bear St., #329
Costa Mesa
(714) 966-1745

Hugo Boss
Fashion Island
1065 Newport Center Dr.
(949) 759-1174

On Que Style
2900 E. Coast Hwy.
(949) 877-7895

Macy’s
ON HER: Purple sleeveless dress with rosette hem by Rebecca Taylor, $180, blue satin clutch, $40, vintage rhinestone brooch, $35, Fashion Island
two-tone taupe/silver satin sling back shoes by P. Qiaupi, $65, all at On Que Style; purple earrings, $20, purple ring $40, by CBC, Macy’s 101 Newport Center Dr.
(949) 640-8333

106 NEWPORT BEACH MAGAZINE fall 2009

 salt
L AT I N C O N T E M P O R A R Y
Ana Mercedes Hoyos, “Zenit y Gloria” oil 55” x 95”

José Rodriguez, “Montserrat” charcoal pencil, acrylic 40” x 40”

Making a Mark
Artist and gallery owner
Lisa Rainey strives
to bring the visual arts
to a peninsula under
revitalization.
By Cindy Hale
Photography by Kristina Sado
108 NEWPORT BEACH MAGAZINE fall 2009
A block from Balboa Pier and mere steps
from the ferry landing, Lisa Rainey has delivered a
cargo of art to Rainey Fine Art Gallery on Balboa
Peninsula—the sole gallery on the peninsula—which
recently celebrated its one-year anniversary. The gal-
lery can’t really be missed among the rows of shops
that offer souvenirs, beach bike rentals and saltwater
taffy. Its Streamline Moderne architecture style,
complete with a glossy red tile exterior and sleek
double doors, is known locally as the old Bubbles
building, a reverent nod to its former life as a trendy
nightspot. Yet inside, the ambience is remarkably
serene; austere white walls are adorned with art that
delights the eye and captivates the imagination.
Portrait of the Artist
Lisa spent her youth in Bend, Ore., a place she
describes in idyllic terms. “We were surrounded by
nature,” she recalls, reciting wintertime ski trips
to Mt. Bachelor and lazy summers spent alongside
the Deschutes River. Those experiences would
eventually serve her as an artist. She pursued a
medium to convey her inexhaustible joy for life
and her fascination with the shapes and colors of
the world she idealized.
“I had a fascination with art as a little girl,” she
says. “I was always creating something, whether it
was with watercolors or markers. Then when I was
in junior high my parents signed me up for private
art lessons after school. The lady who taught me was
wonderful. I got to explore all the different genres of
art, from ceramics and basket weaving to painting,
plus all sorts of crafts.”
When she moved to California as a young adult,
Lisa began searching for an art school. Hearing great
things about Laguna Beach’s renowned Laguna Col-
lege of Art & Design (LCAD), she took a reconnais-
sance trip to the OC. “I visited the school, which was
called The Art Institute at the time, and I just fell in
love with the place.”
From 1998 to 2001 she studied the fine arts cur-
riculum, exploring the classics while being introduced
fall 2009 NEWPORT BEACH MAGAZINE 109

Check out artists’ works in progress
during Rainey Fine Art Gallery’s
Paint Night on Wednesdays,
where a live model is provided for
artists from 6 to 9 p.m. She also
plans to offer art workshops for
youngsters and family-friendly art
demonstrations.
110 NEWPORT BEACH MAGAZINE fall 2009
to a variety of styles and techniques. One of her
teachers was Jonathan Burke, LCAD’s dean of fine
arts, who says, “Lisa wanted to apply a classical art
education with her own individual vision.”
He also remembers Lisa’s determination to
discover her own expressive style. “I recall Lisa’s
propensity in her own painting was to be more
painterly and physical with paint,” he says. Although
he applauds her ability to “close form” and depict
an image with correct composition, he says she
also enjoyed “pushing color temperature to
heighten the emotion of the observer with areas
of discordant and intensified color.”
Lisa’s work presented within her gallery exempli-
fies her love of color and an almost spiritual con-
nection to her subjects. The figures are portrayed
as relaxed and contemplative, yet not moody.
Each one is brought to life with a skillful use of
complementary colors: blues and greens in one,
warm sunny yellows in another. Brush strokes are
generally broad and emotive. The majority of her
portraits, she explains, are painted alla prima, an
Italian term meaning “at once.”
“It’s a very spontaneous method,” Lisa explains.
“I paint on site, within a couple of hours, which is
good when you’re working with a model because
they can only hold a pose for so long. Painting
alla prima forces that creative drive. It gives me an
adrenaline rush as an artist.”
Although Lisa is primarily a figurative painter,
it was a natural transition for her to explore plein
air, where landscapes are transformed to canvas
in an outdoor setting. Similar to alla prima, plein
air requires a painter to work quickly, before the
sun moves across the sky and alters the lighting or
before the weather changes. Lisa experienced both
challenges while visiting Ireland this summer.
“There were these gorgeous cloud formations I
wanted to capture,” she recalls. “Yet it was blustery
and cold. The wind would come up and my first
thought would be, ‘Secure the easel!’ Then I’d give
up, go do something else, and then my husband
On Newport Bay 8x10 ©Carolyn Hesse-Low
would call and say, ‘It’s nice!
Quick! Get outside!’ In Southern
California, on the other hand, I
can walk outside every day and
paint. I suppose I’m spoiled in
that way.”
At ease with the elements in
Newport, Lisa says she’s enjoyed
investigating the little nooks
and crannies of the area. “There
is a great deal of beauty here,
from the sailboats to the Wedge,
the scenery along the shoreline,
Catalina in the distance. I am
drawn to portraiture, but plein air
reveals new opportunities.”

Proffering Art on the

Peninsula
Like a sailor with an optimis-
tic eye toward the horizon, Lisa
also sees new opportunities for
art in Balboa. “I believe there’s
a renewed sense of vitality
here,” she comments. “There
is a resurgence of the arts. The Afternoon on Bayfront 9x12 ©Carolyn Hesse-Low

Nautical Museum has moved

into the historical fun zone, and
the Performing Arts building is
also working toward rebuilding.
Our common goal is to bring
arts and culture to the commu-
nity. I’ve met with many of the
local artists and residents on the
peninsula, and they’ve encour-
aged me in my pursuits to bring
art and education here.”
Lisa has assembled an inter-
esting palette of painters from
Southern California for her
gallery, from established, nation-
ally acclaimed artists to up-and-
coming talents. Among the first
group is Greg LaRock, winner
of the $5,000 purchase prize for
the Newport Bay Naturalist 2008
Mural Competition. His familiar-
ity with Newport is evident in
his atmospheric depictions of
breakers swirling against the pier
pilings and sunshine illuminat-
ing the bluffs of the Upper Bay.
They’re the perfect complement
to the promising works of JoAnn ©Carolyn Hesse-Low

fall 2009 NEWPORT BEACH MAGAZINE 111

Working in the line 12x16 ©2009 Jeff Yeomans
Late Reflections 16x20 ©Jeff Sewell
Royal, whose series of scenes from Crystal Cove are
particularly charming.
Lisa’s gallery also provides a sampling of wide-
ranging genres. Carolyn Hesse-Low landscapes, in
the style of early California impressionists, works
romanticize the coastline. Like her predecessors,
Carolyn’s images of boats moored in the harbor and
tidal flows meandering through salt marshes caress
the canvas with bright, fresh colors.
“I think subject matter that’s specific to the area
definitely helps viewers connect with artwork,”
Carolyn comments. “They like to recognize famil-
Visit iar visual cues in a painting. They’re able to connect
with a piece that reminds them of a place they’ve
Rainey Fine Art Gallery
515 E. Balboa Blvd. been, especially if they’ve had memorable experi-
(949) 673-1382 ences in the place.”
www.raineyfineart.com At the opposite end of the spectrum is the work
Lisa Rainey accepts commissions for portraits, of Jennifer Tenace, which uses billows of color that
landscapes, yachts and interior murals. celebrate a moment of inspiration, such as the
112 NEWPORT BEACH MAGAZINE fall 2009
Headlights 24x30 ©Jeff Yeomans
©Greg LaRock
kaleidoscope of colors in sea water or the play of sun
against clouds. Jennifer explains, “While my work is
abstract, I am essentially influenced by the beauty
and movement of the process of nature. The people
of Newport Beach and the Balboa area have these
moments everyday. They are already feeling and
experiencing the ‘abstraction’ of nature. My work
encourages people to be more in touch with that.”
Establishing such a wide-ranging, representational
fine art gallery in an enclave traditionally more hos-
pitable to bungalows and boogie boards has required
a leap of faith from Lisa. Fortunately, that notion is
not foreign to the petite, energetic artist.
“My faith will always be a part of my life and
therefore will come through in what I paint,” she
says thoughtfully. “I ask for guidance and direction,
and I do feel it when I work. There are times when I
paint and I allow myself to let go, and that freedom
and willingness to trust unlocks the unexpected.” 9
 We are a community clean-up program working with the
city & local business to rid Newport’s streets of trash.
Join us on the 1st Saturday of every month
at Avila’s El Ranchito on the Peninsula.

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Magazine
 What Happens
in Macau...
While Hong Kong has long enjoyed
its reputation as Asia’s darling destination,
its nearby neighbor Macau was pitifully
ignored. As a Portuguese territory, it was
something of a run-down throwback to
old colonial days, hardly worth even the
Macau, the “Las Vegas of the East,”
short ferry ride from Hong Kong. Exactly
10 years ago all that changed, when Macau
lures to its exotic locale those with a
reverted back to China and, just like Hong
Kong, became a Special Administrative
penchant for high-stakes casino
Region. That made it part of Communist
China, but with many more freedoms.
and luxury resort life.
By Norman Sklarewitz / Photos by David Hartung
Ironically, once under Beijing’s control, the
tiny peninsula enclave took off. Today it is
a bustling metropolis and a fantastic tour-
ist destination that blends ancient history
with modern luxury.

Triggering Event
Prompting what has become nonstop
growth was abolition in 2002 of a long-
standing sweetheart deal by which the right
to operate gaming was exclusively in the
hands of a single local syndicate.
In the finest of capitalistic traditions,
the Communists opened up the market to
good old-fashioned, freewheeling competi-
tion and invited in anyone with enough
money to play the game. In rushed the likes
of Steve Wynn, Kirk Kerkorian, Sheldon
Adelson and other denizens of the Las Vegas
Strip, all fully aware of a market of some 1.3
billion Chinese just over the border. Cur-
rently, Macau boasts the largest collection
of hotel-casinos and resorts in the world,
beating out America’s own Sin City.

High-Rolling Plans
Historic Macau was a small spit of land
extending from Mainland China into the
South China Sea. Space was limited for
any sort of growth, so the Portuguese who
occupied Macau for four centuries as a
territory did some land reclamation. More
space became available when bridge and
causeway construction connected Macau
with two nearby islands, Taipa and Coloane.
When even that space proved lacking, major
reclamation took place recently, resulting in
creation of a district called Cotai.
Today, Macau has become the “Las Vegas
of the East.” If this dizzying growth contin-
ues, Las Vegas may have to start calling itself

114 NEWPORT BEACH MAGAZINE FALL 2009

fall 2009 NEWPORT BEACH MAGAZINE 115
the “Macau of the West.” On the so-called
Cotai Strip these days is the Venetian Macau
Resort Hotel, built at a cost of $2.4 billion by
the Las Vegas Sands Corp. It claims to be the
fourth largest building in the world, boasting
3,000 suites and a casino floor of more than a
half million square feet. But that’s not all.
The LVSC’s master plan is anchored by the
Venetian but involves a collection of seven
additional resort properties. A Four Seasons is
already up and running. Construction began
on a St. Regis, Shangri-La, Sheraton and Trad-
ers but was suspended due to the economic
116 NEWPORT BEACH MAGAZINE FALL 2009
downturn. Four others—Hilton, Conrad,
Fairmont, Raffles and Swissotel remain on the
drawing boards. All these are or will be built
and owned by LVSC, which also operates the
casinos and entertainment venues. Eventual
tab for this project: $12 billion.
Nearing completion this fall will be the City
of Dreams complex, made up of a Hard Rock
Hotel, the Crown Towers and a Grand Hyatt
Macau, all to the tune of about $2.1 billion.
Then there’s the Sands Macau Hotel, also on
Cotai, built at a cost of $265 million, which
when it opened five years ago was the first Las
Vegas-style hotel-casino to spark the boom.
Elsewhere around the city-state today you’ll
find such other familiar names as the MGM
Mirage and Wynn Encore. Lured by the gam-
ing boom, private investors from all over Asia
and beyond have bankrolled high-rise luxury
apartment towers. The result is a new and daz-
zling Macau.
Run for Vegas Money
Taking a page right out of their Vegas play-
book, property managements offer patrons a
full card of supporting diversions, including
duty-free shopping in expansive malls, dining
that promises endless cuisine choices plus
entertainment, granted many of the talent
involves popular Chinese, Filipino, Malaysian
and Taiwanese singers and musicians.
Some pretty high-profile, western stars play
Macau, too. In recent months, Celine Dion,
the Black Eyed Peas and Beyoncé sold out the
15,000-seat Venetian Arena while Air Supply
and ABBA tribute band Bjorn Again played
the Sands Macau Theater. Lady GaGa played
the Cotai Arena at the Venetian, and DJ Chris-
topher Lawrence presided over the Venetian
Electronic Music Dance Festival in late August.
Ensconced in a purpose-built theater there is
Cirque du Soleil’s ZAIA. October brings the
Venetian Macao Tennis Showdown, featuring
Pete Sampras and Andre Agassi.
While the global recession has put a crimp
in the non-stop spending that Macau enjoyed,
the city-state isn’t suffering too badly. Total
gross revenues from gaming in Macau last
year—a category that, in addition to casino
operations, includes the take from dog racing,
horse racing and sports betting—hit $14.17
billion and topped Las Vegas’ take.
So it’s no surprise that once the fittings
on their Hong Kong tailor-made clothing
are complete, today’s hip travelers head for
Macau. The Sky Shuttle helicopter makes the
hop over the waters of the South China Sea
to put them in the heart of Macau’s action in
under 15 minutes, or a jet-powered hydrofoil
ferry makes the 36-mile run in 55 minutes.
For all of the similarities to American-style
resort-casinos, if you look hard you’ll find
some distinctive if subtle and not-so-subtle
cultural differences. This is, after all, a part of
the People’s Republic of China. “This is not
fall 2009 NEWPORT BEACH MAGAZINE 117
Old Macau
while comparisons between Macau and
las vegas are obvious, this tiny city-state
has something that you won’t find in nevada.
Macau lays claim to a 400-year-old heritage,
one that hearkens back to when adventur-
ous Portuguese seafaring merchants first
established a trading outpost here.
it thrived as a european outpost on the
doorstep of imperial China well into the 19th
century, until the British established a soon-
to-be wildly prosperous rival and colony
in nearby Hong Kong. Just the same, what
was the Portuguese Territory of Macau has
preserved elements of its traditional lifestyle
while still remaining part of the People’s
republic of China.
Today’s visitors to Macau can also
experience colorful elements of everyday
Chinese city life. narrow streets lined with
open-air shops where fresh meat is sold,
almond cookies are baked, and tradi-
tional Chinese medicines are dispensed.
Traditional Chinese gardens feature clas-
sical elements, like lotus ponds and tea
pavilions where locals practice tai chi each
morning while elders play cards or their
own version of checkers.
Surrounding the city’s historic center, too,
are examples of elegant Portuguese archi-
tecture, preserved and beautifully restored.
a point of particular pride was the recent
designation of 25 local historic sights, both
Chinese and Portuguese, by uneSCO as
world Heritage Sites. So, for those who long
for an exotic vacation with a touch of modern
familiarity, it’s not a gamble—Macau has
excellent odds of delighting its visitors.
118 NEWPORT BEACH MAGAZINE FALL 2009
Vegas,” cautions Anthony Costa of the Mandarin Oriental CurrenCy: Macau’s is the pataca,
Hotel Group. “The Chinese do things differently.” Says abbreviated as MOP. The Hong
Carol Lei Ut U with the casino operating company at the Kong dollar also is widely used and
Sofitel Macau at Pointe 16, “We try to develop games to accom- shares the same exchange rate to
modate traditional Chinese customs and traditions.” the u.S. dollar, which buys roughly
She points out that like most gamblers, the Chinese eight MOPs.
are superstitious. At the baccarat and blackjack tables, for
Travel dOCuMenTS: u.S.
example, the seating positions are numbered from one to
passport holders do not require
nine, but there are only eight positions, because they skip
a visa to visit Macau for a stay up
position four—the Chinese character for that number also
to 30 days. However, if you wish
represents death. Decorative water fountains are popular
to travel to Mainland China, you
features in casinos, but the water must be kept moving,
will need a PrC visa, which can be
because water also represents money, and if it’s circulating,
obtained in Macau.
conventional wisdom holds that the amount of cash likely
to increase. CliMaTe: Hot and muggy most
At the Hard Rock Hotel, for example, a waterfall that of the year; cool and drier in the
cascades down the front of the building from four stories winter months.
up; in the main lobby is a huge virtual aquarium with POwer: 220 volts, 50 cycles.
virtual mermaids swimming about.
languageS: Chinese (mainly
While the casino floors are expansive, unlike Vegas,
Cantonese dialect) and Portuguese;
they’re relatively quiet. No jangling slot machines, no
english spoken widely.
hoots and hollers from exuberant players.
Says Alfred Li, commercial director, Sky Shuttle Heli- area: 11.3 square miles
copters, Ltd., “Chinese don’t see gambling as a game; it is POPulaTiOn: 543,000
a very serious matter. So they don’t drink or talk, but are
reSidenTS: Mainly Chinese but
completely focused on their cards.”
some europeans and Macanese,
Don’t look for comely cocktail waitresses in skimpy out-
which is a small ethnic group
fits, either. The waitresses’ outfits look like garage mechan-
resulting from intermarriage
ics’. They do offer players complimentary tea and orange
between early Portuguese settlers
juice, and while liquor is available, it’s rarely ordered. And
and Chinese.
one last thing: Essentially no nudity is present in the shows
at any of the major casino-hotels. Imagine—a world with-
out topless showgirls. Now there’s real cultural shock. 9
 Choose your lifestyle...

1146 Glenneyre St., Laguna Beach, CA 92651 | 949-715-4100 Purveyors of fine magazines
ZOV’S

Taste of the Town

Restaurant resource for dining out in Newport Beach
American in Orange County,” says Arnie’s. “You’ll feel like
you’re in New York. Corned beef, pastrami and
“This haunt has been a local favorite for
decades,” notes the Blue Beet. “Great food
American food served fast.”

A La Carte Bistro
ham all smoked and cured on premises.” and spirits, casual atmosphere and live Charlie’s Chili
704 East Balboa Blvd.; (949) 673-7173
entertainment.” 102 McFadden Pl.; (949) 675-7991
“For good times and great food, drop into A
Bandera Close to be beach, small and intimate,
la Carte Bistro, a neighborhood favorite that
3201 E. Coast Hwy.; (949) 673-3524 Cappy’s Cafe “Charlie’s is simple food, great atmosphere,
offers a casual, friendly dining atmosphere,”
Bandera’s open kitchen lets you watch the 5930 West Coast Hwy. really nice staff,” says one regular. Try the
says the Bistro. “The menu presents
rotisserie meats prepared in the wood-fired (949) 646-4202; cappyscafe.com grilled cheese sandwich with a small bowl
inspired selections; ask about daily specials
oven as they cook up American/Southwestern “A landmark café in Newport Beach since of veggie chili—always more than enough.
and special chef’s creations.”
cuisine. Whether you try the pan-roasted 1957,” says Cappy’s. Open for breakfast,
clams, Rio Grande pork or prime rib, make sure lunch and dinner seven days a week. The Cheesecake Factory
Arnie’s Manhattan Restaurant
to sample their famous skillet cornbread. 1141 Newport Center Dr.; (949) 720-8333
& Deliatessen
Casey’s Campus Cafe thecheesecakefactory.com
1660 Dove St., #B
The Blue Beet 4311 Jamboree Rd. “Known for its fabulous cheesecakes, but
(949) 252-8646; arniesdeli.com
107 21St Pl. (949) 483-4195; caseyscafe.net the rest of the menu is just as enticing,”
“The Big Apple is alive and well and living here
(949) 675-2338; thebluebeet.com Casual eatery notes that it’s, “Good says the Factory. Try one of The Cheesecake

120 NEWPORT BEACH MAGAZINE fall 2009


Factory’s famous burgers, such as the Kobe
burger served with fries.
Classic Q
4250 Martingale Way
(949) 261-9458; theclassicq.com
“A billiards and sports club featuring giant
burgers, sandwiches and salads,”
notes this casual dining spot.
Daily Grill
957 Newport Center Dr.
(949) 644-2223; dailygrill.com
“Try the Daily Grill Meat Loaf topped with mush-
room sauce and served with red-skin mashed
potatoes and vegetables,” offers this eatery.
Galley Cafe
829 Harbor Island Dr.; (949) 673-4110
“American diner food at its best: Large
portions and fair prices,” says the Galley.
Hogue Barmichaels
3950 Campus Dr.
(949) 261-6270; hoguebarmichaels.com
“A favorite watering hole with the college
set, Hogue Barmichaels features a wide ar-
ray of burgers, salads and sandwiches,” says
this casual dining establishment.
Islands Restaurant
1380 Bison Ave.; (949) 219-0445
islandsrestaurants.com
Islands “offers a casual, tropical atmosphere
featuring gourmet hamburgers, chicken, soft
tacos and fresh salads. ” Try a basket of fries
with everything.
Jimmy G’s Cafe
4141 MacArthur Blvd.; (949) 440-4586
“Delicious food and refreshing drinks at
great prices,” says Jimmy G’s.
Las Palmas Cafe
4695 MacArthur Ct., #170; (949) 724-0828
“Absolutely something for everyone at amaz-
ing prices,” notes this affordable eatery.
Mariner’s Coffee Shop
2606 Avon St.; (949) 650-3370
“Small, quiet, delicious coffee shop food.”
Try the Captain Skillet with potatoes and
sourdough toast for breakfast.
Marriott Suites Newport
Beach/Herons Restaurant
500 Bayview Circle
(949) 854-4500; marriott.com
“Outdoor seating, private dining room and a
fit-for-you culinary program available,” says
Herons. Serving American fare for breakfast,
lunch and dinner in a casual setting.
Newport Beach
Golf Course/Tee Room
3100 Irvine Ave.; (949) 756-0121
newportbeachteeroom.com
“Best lunch buffet in Orange County,” with
variety for many tastes, notes the Tee Room.
Newport Burger
6800 West Coast Hwy., #A; (949) 642-5881
“Best burgers in town.” Also, try a shrimp
basket, sausage sandwich or a breakfast
burrito if you’re not burger inclined.
Panera Bread Bakery-Cafe
1348 Bison Ave.
(949) 721-8800; panerabread.com
“Offers fresh and delicious soups, salads and
sandwiches, as well as a vast array of mouth-
watering desserts and baked goods. Casual,
clean and satisfying,” says this chain.
Park Avenue Cafe
501 Park Ave.
(949) 673-3830; parkavcafe.com
“Enjoy our casual indoor and patio dining
for breakfast, lunch and dinner,” notes the
Cafe. “A wide array of delicious breakfast
fare, tasty sandwiches and soups, and delec-
table dinner choices.”
Quiet Woman
3224 E. Coast Hwy.
(949) 640-7440; quietwoman.com
“The Quiet Woman starts with incredible
ingredients, adds a contemporary twist and
finishes with a picture perfect presentation
that delivers a bit of delicious satisfaction in
every single bite. Colorado grass fed lamb,
center loin thick cut swordfish and baseball
steaks from the mesquite grill, sinfully rich
roasted all day short ribs and caramelized
Maine diver scallops are but a few of our
incredible evening treats.”
Ruby’s Diner
1 Balboa Pier
(949) 675-7829; rubys.com
“Amazing diner food in a fun, nostalgic setting.
Great for families.” Try the frings (a basket of
fries and onion rings) with a juicy burger.
The Shorehouse Cafe
801 East Balboa Blvd.; (949) 673-7726
theshorehousecafe.com
“We offer something to please any palate,
any time of day,” claims the Shorehouse Café.
Sol Restaurant, Hyatt Regency
1107 Jamboree Rd.; (949) 729-1234
“Our menu reflects the eclectic mix of
cultures in Southern California using the
finest in fresh produce to offer inventive
Restaurants! To update your listings, please e-mail: listings@newportbeachmagazine.com
dishes with unexpected twists. Join us for a
delectable breakfast, satisfying lunch, superb
dinner or sumptuous Sunday Brunch and
enjoy a dining experience second-to-none in
our very versatile restaurant.”
Stuft Surfer
101 East 15th St.; (949) 673-3696
“We are all about location. Sit at one of our
half a dozen tables on the sand right next to
the boardwalk for a great ocean view,” says
Stuft Surfer. Serving breakfast and lunch.
Tiffany Cuisine of Newport Beach
4545 MacArthur Blvd.
(949) 833-0570; radisson.com
“A popular, award-winning, full-service
Newport Beach restaurant sure to exceed
your expectations with quality food and
superb service synonymous with Radisson
Hotels,” says Tiffany Cuisine. Serving break-
fast, lunch and dinner daily.
Tommy Bahama’s Island Grill
854 Avocado; (949) 760-8686
tommybahama.com
“Eclectic with a tropical twist, Tommy Ba-
hama’s Restaurant offers a relaxed
and elegant ambience with island-inspired
cuisine. Perfect while you’re on vacation
or looking for an afternoon getaway,”
says the eatery.
Wilma’s Patio Restaurant
203 Marine Ave.
(949) 675-5542; wilmaspatio.com
Wilma’s says: “Breakfast features home-
made pancakes, waffles, French toast, every
kind of egg dish imaginable and the Balboa
Belly Bomber (a warm French roll stuffed
with egg). Lunchtime salads and sandwiches
are made from home-cooked roasts, turkey
and chicken. All Mexican dishes come from
the cooks’ family recipes, including home-
made guacamole, enchilada sauce, chile
rellenos and salsa. You’ll also find a variety
of pasta dishes and fresh seafood.”
Village Inn
127 Marine Ave.; (949) 675-8300
villageinnrestaurants.com
“Guests enjoy our famous buttermilk
pancakes, mouth-watering omeletes and
other traditional breakfast offerings,”
says Village Inn. “We offer something for
everyone, including fresh green salads,
juicy burgers and all-American sandwiches,
as well as traditional dinner entreés like
chicken-fried steak. We also serve a wide
variety of delicious pies—French silk,
lemon supreme, country apple and caramel
pecan silk supreme, to name just a few.
fall 2009 NEWPORT BEACH MAGAZINE 121
Zing café & Market
3222 E. Coast Hwy.
(949) 719-9462; zinccafe.com
“The Cafe provides a complete and
extensive breakfast, lunch and drink menu
of foods that are prepared with care and
quality. It also provides a place for people to
meet, talk, watch and relax in a comfortable
nurturing environment that is designed as a
place for people.”
Zubies Chicken Coop
414 Old Newport Blvd.; (949) 645-6086
“Homestyle, fresh American food, including
award-winning broasted chicken, seafood
and steak, served in a casual atmosphere.
The menu has something for everyone in
your party. Come and join the locals for a
fun evening!” notes Zubies.
California Cuisine
3-Thirty-3 Waterfront
333 Bayside Dr.
(949) 673-8464; 3thirty3nb.com
“An adult clubhouse of sorts, where friends
and family can come to relax in a casual but
elegant atmosphere.” Try the Nori sesame
seared ahi or the lobster ravioli.
Abbondanza Bistro
514 West Balboa Blvd.; (949) 723-8646
abbondanzabistro.com
“In addition to thin-crust pizzas and magnif-
icent pastas, we have added more entrees,
including our amazing braised short ribs,
which have quickly become a favorite!”
says Abbondanza.
Back Bay Bistro (Newport Dunes)
1131 Back Bay Dr.; (949) 729-1144
backbaybistronewportbeach.com
“Enjoy waterfront dining at its best.” Try
Sundays for champagne brunch.
Bambu Restaurant
4500 MacArthur Blvd.; (949) 476-2001
fairmont.com/newportbeach
“An extensive selection of award-winning
California wines are in our cellar,” says this
Fairmont Hotel eatery.
Beachcomber Cafe
15 Crystal Cove; (949) 376-6900
thebeachcombercafe.com
“Breakfast, lunch and dinner in a casual
atmosphere right on the beach.”
Try a Kobe burger just steps from
the sand.
BJ’S Brewhouse
106 Main St.; (949) 675-7560
bjsbrewhouse.com
 Taste of the Town
“In addition to awesome pizzas, BJ’s serves
a selection of hearty burgers, soups, salads
and incredible handcrafted beers,” says this
casual dining spot.
Bloomingdale’s 59th & Lex Cafe
701 Newport Center Dr.; (949) 729-6600
Great place for casual lunches when shop-
ping at Fashion Island.
Garlic Jo’s
2332 West Coast Hwy.; (949) 673-8444
“California fusion is what some people
call us, but really it’s just great food here.
Many of our dishes use garlic, but not all.
If you love garlic though, try our Original
Garlic New York Steak Dinner or our
Original Garlic Chicken Dinner. Both are
served with garlic bread, salad and
garlic-fried rice or pasta.”
Continental
the crow bar and kitchen
2325 E. Coast Hwy.
(949) 675-0070; crowbarcdm.com
“the crow bar and kitchen staff has
created a different type of pub menu
that celebrates local food, honors tradition
and welcomes seasonality, with special
attention given to illustrate the varying
ways beer and food can be paired to
make both more enjoyable.”
Five Crowns
3801 E. Coast Hwy.
(949) 760-0331; lawrysonline.com
“There is something to delight the eye
at every turn in this restaurant, with its
many nooks and crannies, antiques
and rare paintings. Here you’ll find the
award-winning food, exceptional service
and unmistakable style that have made
Five Crowns a dining legend since 1965.”
Port Restaurant & Bar
440 Heliotrope Ave.
(949) 723-9685; portcdm.com
“Port offers global cuisine in an inviting
and modern setting; Nestled in the heart
of Corona Del Mar, this stylish eatery
integrates a Continental menu with
contemporary presentation. Enjoy
the elegant bar that offers an all
top-shelf menu.”
Chinese
China Palace Restaurant
2800 West Coast Hwy.
(949) 631-8088; chinapalace.us
“Try the chef’s recommendation: Peking
Duck served with crepes, shredded scallions
and plum sauce.”
122 NEWPORT BEACH MAGAZINE fall 2009
Restaurant resource for dining out in Newport Beach
Newport China Kitchen
2727 Newport Blvd. #302
(949) 673-2702
Specializing in fast, fresh and healthy
Mandarin and Szechuan cuisine.
Shanghai Pine Garden
300 Marine Ave.; (949) 673-3802
“Serving fresh Chinese dishes—all your
traditional favorites at exceptional prices.”
French
Champagne French Bakery Cafe
1120 Irvine Ave.; (949) 646-0520
champagnebakery.com
“Try the Artichoke & Roasted Vegetable
Crêpes topped with sun-dried tomato
cream sauce.”
French 75 Bistro
327 Newport Center Dr.; (949) 640-2700
culinaryadventures.com
“We serve all day, but our Sunday
brunch has become very popular. It’s
a three-course experience served
with champagne.”
Pescadou Bistro
3325 Newport Blvd.; (949) 675-6990
pescadoubistro.com
“The best fresh seafood served in the
style of a neighborhood French bistro.
The menu changes depending on what’s
in season. Very casual atmosphere—
come for lunch or dinner.”
The Pleasant Peasant
4251 Martingale Way; (949) 955-2755
thepleasantpeasant.com
“A Newport Beach neighborhood
favorite for more than 24 years,
serving the finest French bistro cuisine.”
Traditions by Pascal
1000 Bristol St. North; (949) 263-9400
pascalnewportbeach.com
“Chef and owner Pascal Olhats
prepares exceptional European-inspired
cuisine. For dinner try an entrée
featuring Pan Roasted Quail Stuffed
with Black Truffle Sausage served
with sautéed brussel sprouts and
cognac sauce.”
French
Mediterranean
Pas.Tu
216 Marine Ave.; (949) 566-9525
pasturestaurant.com
“Sophisticated fare on laid-back
Balboa Island.”
Fusion
Ho Sum Bistro
3112 Newport Blvd.; (949) 675-0896
hosumbistro.com
“Light and healthy Californiental cuisine.
Locally renowned for dim sum, noodle,
vegetarian dishes and creative specials.”
Greek
Daphne’s Greek Cafe
1330 Bison Ave.; (949) 729-0671
daphnesgreekcafe.com
“Try the $1 starters: Hummus & Grilled Pita
Starter, Roasted Red Pepper Hummus &
Grilled Pita Starter or the Fire Feta & Grilled
Pita Starter.”
Gyro King
3601 Jamboree Rd., #4; (949) 474-7300
“Great gyros and fantastic falafels. The place
to go for fast Greek food.”
Indian
Mayur Cuisine of India
2931 E. Coast Hwy.; (949) 675-6622
“We have added new refreshing Indian
lager beers and amazing Indian wines along
with some organic/biodynamic wines to our
eclectic wine list. Our menu now features
the finest Halal poultry and meats.”
Saagar Fine Authentic
Indian Cuisine
4248 Martingale Way; (949) 955-1904
saagarcuisineofindia.com
“Plush interior, well-stocked bar and unri-
valed service. Our dishes are cooked fresh
daily with low-fat ingredients.”
Italian
Amelia’s Restaurant
311 Marine Ave.; (949) 673-6580
ameliasbalboaisland.com
“For nearly 45 years, this cozy landmark on
Marine Avenue has offered a distinct menu
of delectable Italian and seafood dishes.”
Barolo By the Sea
305 Marine Ave.; (949) 675-6193
“Quaint and small—a local favorite.”
Ciao
223 Marine Ave.; (949) 675-4070
“Casual Southern Italian cuisine with a
California flair.”
Francoli Gourmet Emporio
1133 Newport Center Dr.
(949) 721-1289; francoligourmet.com
“A restaurant, coffee shop and gift store
featuring offerings from Northern Italy.”
Il Gelato Caffe
2110 West Oceanfront
ilgelatocaffe.com; (949) 675-3632
“Our product offerings include Italian
gelato, sandwiches and Italian panini, dry
and fresh pastry, salads, rotisserie, tarts
and cakes.”
Il Farro
111 21st Pl.
ilfarro.com; (949) 723-5711
“Not only will our guests receive a great
meal, but they will also enjoy a fun atmo-
sphere. Our main focus is serving quality
food at a great value. We feature a large
selection of freshly prepared creations.”
Mama D’s Italian Kitchen
3012 Newport Blvd.; (949) 675-6262
“We feature wonderful food, an excellent
wait staff and a cozy, inviting atmosphere.
Our complementary appetizers and home-
made cookies are a delight!”
Mario’s Pizza
4507 West Coast Hwy.; (949) 722-7151
“Be sure to try the pasta salad, meatballs,
grilled salmon salad and chicken parmesan.”
Modo Mio Cucina Rustica
7946 East Coast Hwy.; (949) 497-9770
modomiocucinarustica.com
“Dedicated customers and first-time
visitors revel in homemade pastas,
including ravioli (stuffed with either
duck, seafood, chicken, or ricotta and
spinach); vegetable lasagna (a special
so light it almost floats); spaghetti topped
with fresh shrimp, mussels, clams and
calamari in a light tomato sauce; and
tagliatelle with a rich meat sauce.
The homemade gnocchi is a perennial
favorites, topped with tomato pesto
sauce with just a touch of cream.”
Old Spaghetti Factory
2110 Newport Blvd.
(949) 675-8654; osf.com
“For more than a generation, families
and friends have been coming to The
Old Spaghetti Factories to enjoy our
delicious food, charming atmosphere
and friendly service. We invite you to
dine amidst fine antiques collected
from around the world while savoring
perfectly cooked pasta and spaghetti
sauces, freshly made, using only the
finest ingredients.”
Original Pizza
2121 West Balboa Blvd.
(949) 673-1451; originalpizzakc.com
“Best New York-style pizza in town.”
 Restaurants! To update your listings, please e-mail: listings@newportbeachmagazine.com

Panini Garden Bistro
4647 MacArthur Blvd.; (949) 660-1019
tenrestaurantgroup.com/panini
“Known for our signature grilled panini
sandwiches and exceptional breakfasts; we
boast an extensive menu and delectable
dessert items, influenced by Italian and
Mediterranean cuisine.”
The Pizza Bakery
1741 Westcliff Dr.; (949) 631-1166
thepizzabakery.com
“We use only the finest, natural ingredients.
Out products truly speak for themselves.”
Pizza Pete’s
701 East Edgewater Ave.
(949) 675-4771
“Great pizza and sandwiches.”
Pomodoro
21133 Newport Coast Dr.
(949) 759-1303; pastapomodoro.com
“My casual Italian restaurant is unique,”
says Chef Adriano. “Contemporary setting,
inexpensive, simple menu. Our food and
wine menus evolve all the time, but of
course we do not touch your favorites.
Pasta, risotto, seafood, steak, salad, panini
and more.”
Regatta Cafe
3421 Via Lido; (949) 675-1878
thebaritone.com
“Spicy, rich and full-bodied Italian food
coupled with talented, singing wait staff
nightly. Open for lunch and dinner.”
Re Nato Ristorante
2306 West Oceanfront; (949) 673-8058
renatoristorante.com
“Italian food with an ocean view—what
else is there to say? Try the Linguini
Pescadora, homemade linguine with fresh
seafood. It’s a favorite.”
Rothschild’s Restaurant
2407 E. Coast Hwy.; (949) 673-3750
rothschildsrestaurant.com
Rothchild’s is noted for being good for a
date, quiet romantic talk and fine dining. Try
the hearty minestrone or tender escargot
for starters, followed by entrees such as
seafood linguine.
Sabatino’s Sausage Company
251 Shipyard Way, Cabin D; (949) 723-0621
sabatinosausagecompany.com
“All our food is prepared Sicilian style,
fresh to your order. You will find all of our
food of an extreme excellence. We serve
award-winning Caesar salad and the most
delicious soups.”
Sapori Ristorante
1080 Bayside Dr.
(949) 644-4220; saporinb.com
“Signature dishes include penne otero,
farfalle salmone, scalloppine gorgonzola and
several other original pasta and meat dishes.
Traditional Italian appetizers and desserts,
such as calamari fritti and tiramisu, and an
excellent wine list complete the menu.”
Sgt. Pepperoni’s Pizza Store
2300 SE Bristol St., #F; (949) 852-9500
“An old-school pizza parlor. Delicious crust
and hearty toppings.”
Siena Ristorante
105 Main St.
(949) 675-6400; www.balboainn.com
“Soak in the sun or watch it set over Cat-
alina while dining on our terrace, complete
with panoramic ocean views. Siena offers
fine Italian cuisine in a superb location.
Serving lunch and dinner. Enjoy fresh choice
salads, authentic Italian pastas and pizzas,
and an array of appetizers and gourmet
entrees.”
Spaghetti Bender
6204 West Coast Hwy.
(949) 645-0651; spaghettibender.com
“Great food and service. Dishes served by
friendly faces in a warm and comfortable
atmosphere. A favorite Newport Beach
neighborhood restaurant.”
Villa Nova
3131 West Coast Hwy.
(949) 642-7880; villanovarestaurant.com
“We use only the finest and freshest
ingredients in our entrees. The pasta is
homemade as are our signature sauces; we
use only the freshest meats and seafood
available. Our award-winning wine list
features more than 800 offerings—one of
the most extensive collections of California

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1289 S. Coast Hwy, Laguna Beach, CA 92651

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fall 2009 NEWPORT BEACH MAGAZINE 123

 Taste of the Town
Cabernets and Italian Brunello
and Super Tuscans in Southern
California.”
Z Pizza
7956 East Coast Hwy.; (949) 715-1117
1616 San Miguel Dr.; (949) 219-9939
2549 Eastbluff Dr., #A; (949) 760-
3100 3423 Via Lido; (949) 723-0707
zpizza.com
“Z Pizza offers fresh, organic, highly
creative and simply delicious pizza.”
Japanese
Benihana
4250 Birch St.; (949) 955-0822
benihana.com
“We’ve always been known for
great Japanese food and wonderful
ambience. We call the experience
‘theater’ because our chefs entertain
the senses.”
Bluefin Fine Japanese Cuisine
7952 East Coast Hwy.; (949) 715-7373
bluefinbyabe.com
“Sushi prepared by Chef Abe! We
recommend the Omakase (chef’s
BLUEWATER GRILL
S IMPLY
I M P LY THE BEST
SINCE 1996
Serving Lunch, Dinner and Brunch
Oyster Bar, Patio Dining and Kids Menu
Our menu is printed daily with over
40 varieties of fresh seafood and steaks.
NEWPORT BEACH
630 Lido Park Drive | Newport Beach, CA 92663
Tel: (949) 675-FISH (3474)
ALSO at King Harbor in Redondo Beach
and the Camelback Corridor in Phoenix (opening early October 2009)
www.bluewatergrill.com
124 NEWPORT BEACH MAGAZINE fall 2009
Restaurant resource for dining out in Newport Beach
choice)—specially prepared dishes
that change daily.”
Buddah’s Favorite
634 Lido Park Dr.; (949) 723-4203
buddahsfavorite.com
“Our menu offers a wide range of
appetizers and entrees, ranging
from delicious tempuras, unique
salads, authentic noodles and
rice bowls.”
Fuji Yama Restaurant
4511 West Coast Hwy.,
(949) 548-7200; fujiyamaus.com
“Japanese cuisine with a California
twist. Try the Grilled Black Cod
marinated in miso.”
Hokkaido Seafood
4200 Scott Dr.; (949) 851-5888
“Great seafood buffet with many
varieties of sushi, Chinese,
teppanaki/Mongolian BBQ
and more!”
Kitayama
101 Bayview Pl.; (949) 725-0777
“We serve traditional Japanese cui-
TUSTIN at the District
2409 Park Ave | Tustin, CA 92782
Tel: (714) 258-FISH (3474)
sine, such as fresh sashimi and su-
shi, as well as dishes like Kobe-style
beef shabu shabu and tempura. Our
chefs were trained in Japan, so the
food here is very authentic.”
Macksan Cafe
712 East Balboa Blvd.,
(949) 675-8659
“Great teriyaki, sushi, udon and
tempura at great prices.”
Newport Fresh Japanese Grill
3305 Newport Blvd., #F
(949) 675-5005
“Small place, big flavors.”
Korean
Yi Dynasty Korean BBQ House
1701 Corinthian Way, #E
(949) 797-9292; yi-dynasty.com
“Come enjoy the best family-owned
Korean BBQ in Southern California,
cooked with real charcoal on a gas
BBQ built into our own marble
table. Watch as fresh meats are
cooked right at your table. Nibble
on our appetizers and Korean side
dishes, like Kim-chi (spicy cab-
bage). We have been in Newport
Beach for a decade.”
Mediterranean
Aurora Mediterranean
Bar & Restaurant
2307 Balboa Blvd.
(949) 642-1073
“Traditional Mediterranean cui-
sine and an unforgettable dining
experience. Ask about our belly
dancing and hookah nights!”
Bayfront Café Restaurant
3412 Via Oporto, #103
(949) 675-3779
“Cute little spot right on
the docks. Best homemade,
flavorful falafel.”
Le Bistro Restaurant
3446 Via Oporto; (949) 675-9747
lebistrolido.com
“It feels like an authentic
Mediterranean bistro here.
We’re small, you can eat outside
or in, and you overlook Newport
Harbor. All of our menu items
are Mediterranean in taste, and
we only use the freshest ingredi-
ents. We’re like a neighborhood
secret—it’s mostly locals who
come here.”
Panini Café
2333 E. Coast Hwy.
(949) 650-0101; mypaninicafe.com
“Panini Café is the perfect
blending of old world style
favorites with healthy and
modern European flair. Out Ital-
ian Mediterranean influenced
kitchen gains inspiration from
the best cuisine Europe and the
Middle East has to offer. Our
fresh, creative menu items are
made from scratch and health
oriented.”
Mexican
Avila’s El Ranchito
2800 Newport Blvd.
(949) 675-6855
avilaselranchito.net
“In the heart of Newport Beach,
on the Balboa Peninsula, El
Ranchito is a famous spot for
out-of-towners.”
Avila’s El Ranchito
2744 E. Coast Hwy.
(949) 644-8226; avilaselranchito.net
“Mama Avila brought the deli-
cious recipes from Guanajuato,
Mexico that had been in her
family for generations. Estab-
lished in 1996, Sergio, with the
help of his wife and daughters,
created this [Corona del Mar]
neighborhood restaurant to
keep up with the demand of
the local’s active lifestyles. It is
convenient, fast and healthy.”
Baja Sharkeez
114 McFadden Pl.; (949) 673-0292
www.sharkeez.net/nb
“Mesquite-broiled Baja-style
Mexican food with premier
sports viewing facilities and
a lively late night social
gathering place.”
Cabo Cantina
100 South Main St.
(949) 675-7760
“Baja California comes to
Newport Beach at Cabo Cantina.
Always a good crowd—great
drink deals.”
El Torito Grill
951 Newport Center Dr.
(949) 640-2875; etgrill.com
“Try the Lobster Quesadilla
featuring lobster, jack and cotija
cheeses, pasilla chiles, mango
salsa and chipotle sauce folded
in a large flour tortilla.”
Great Mex Grill
703 East Balboa Blvd.,
(949) 675-0808
greatmexgrill.com
“Come by for breakfast and
choose from a wide variety of
Mexican favorites, including
staples like chorizo and eggs or
carne asada and eggs.”
Javier’s
7832 E. Coast Hwy.
(949) 494-1239,
javiers-cantina.com
Javiers offers the best regionally
influenced home-style cooking
and “features the largest selec-
tion of premium tequilas in
Orange County in a contempo-
rary tropical setting.”
Las Fajitas
3305 Newport Blvd.

JAVIER’S
(949) 673-0707
lasfajitasrestaurant.com
“We offer personalized service and
fresh, healthy, flavorful Mexican food
made-to-order in a quick and casual
atmosphere. We use top-quality meat,
chicken and seafood, hand-trimmed
and marinated with fresh herbs and
spices on our premises daily. Our fresh
salsa bar offers a variety of signature
salsas made throughout the day to
ensure freshness.”
Picante Martin’s
320 Marine Ave.; (949) 675-4627
picantemartins.com
“Drop in for fresh, authentic, healthy
Mexican food for breakfast, lunch
and dinner. More than 50 items to
choose from.”
Rockin’ Baja Lobster
2104 West Oceanfront
(949) 723-0606; rockinbaja.com
“Enjoy our unlimited all-you-can-eat
chip and salsa bar, warm flour tortillas
and platters of Mexican rice and beans.
We pride ourselves on offering our
guests a fun, rockin’ good time, truly
delicious and unique food offerings,
and icy-cold beer.”
Taco Rosa
2632 San Miguel Rd.
(949) 720-0980; tacorosa.com
“Enjoy our unique approach to pre-
Columbian cooking fused with Spanish,
French and Southwestern
culinary influences in a casual
cantina-style setting.”
Tacos Cancun
707 West Oceanfront
(949) 673-1730
“Best tacos anywhere.”
Wahoo’s Fish Taco
1091 Newport Center Dr.
Restaurants! To update your listings, please e-mail: listings@newportbeachmagazine.com
(949) 760-0290; wahoos.com
“An eclectic Mexican/Brazilian/Asian
menu and a Hawaiian north-shore
vibe. Delicious charbroiled fish, fresh
salsa and warm tortillas.”
New American
Bayside Restaurant
900 Bayside Dr.; (949) 721-1222
baysiderestaurant.com
“Try the Soy Glazed Atlantic Salmon
with wilted spinach, baby bok choy,
toasted sesame and ponzu sauce.”
Café R&D
555 Newport Center Dr.
(949) 219-0555; hillstone.com
“Try American classics like the
Reubenesque Sandwich, Chicken and
Spinach Salad or the Three-Layer
Carrot Cake with toasted walnuts and
mascarpone icing.”
California Pizza Kitchen
1151 Newport Center Dr.
(949) 759-5543; cpk.com
“Try the new Cheeseburger Pizza
featuring ground Angus beef, caramel-
ized sweet onions, Mozzarella and
American cheeses, Roma tomatoes and
chilled shredded lettuce tossed in a
secret sauce.”
Harborside Restaurant
400 Main St.; (949) 673-4633
harborside-pavilion.com
“Located in a picturesque Victorian
building that opened in 1905. The
building is listed on the National
Register of Historical Places and is des-
ignated a California landmark.”
Haute Cakes Caffe
1807 Westcliff Dr.; 949 642-4114
hautecakescaffe.net
“A neighbohood favorite for breakfast
and lunch since 1990. Check out the
Cornmeal Hautecakes prepared with
fresh blueberries and topped with
powdered sugar and fresh mint.”
Mariposa Restaurant
601 Newport Center Dr.; (949) 467-3350
“Delight in upscale contemporary
cuisine served in a refined atmosphere
at Neiman Marcus Newport Beach
Mariposa. From creative sandwiches to
regionally inspired entrées and house-
made desserts.”
Pacific Whey Cafe
2622 San Miguel Dr.; (949) 644-0303
7962 East Coast Hwy.; (949) 715-2200
pacificwhey.com
“At Pacific Whey, we offer a wide variety
of delicious menu items for breakfast,
lunch and dinner. Everything is made
fresh in our kitchen. Our fresh-baked pas-
tries, tempting sandwiches, homemade
entrées and upscale casual ambience will
keep you coming back time and again.”
Sage
2531 Eastbluff Dr.; (949) 718-9650
“Our sea bass is roasted with lemon
zest, garlic and parsley and served on
a bed of arugula, roasted new potatoes,
green beans and balsamic-grilled red
onions,” says Sage. “Our dishes are r
ich with flavor, light in texture and
always satistying.”
Sage on the Coast
7862 E. Coast Hwy.
(949) 715-7243,
sagerestaurant.com
“We serve lunch and dinner, and we
have a wonderful Sunday brunch. We
search for local organic produce, and
we dedicate ourselves to sustainable
cuisine. Our menu changes as a result,
but we do have some staples, including
a large selection of salads. Try the
Grilled Japanese Eggplant Salad with
mixed baby greens, roasted peppers,
sun-dried tomatoes, mozzarella cheese,
toasted pine nuts and a Dijon vinai-
grette dressing.”
Tacone Flavor Grill
401 Newport Center Dr.
(949) 760-0500; tacone.com
“Our menu includes handmade wraps,
grilled sandwiches, the freshest and
most creative salads, along with
home-style soups and our signature
sweet-potato fries.”
Zov’s Café Bakery & Bar
21123 Newport Coast Dr.
fall 2009 NEWPORT BEACH MAGAZINE 125
Taste of the Town
(949) 760-9687; zovs.com
“The Los Angeles Times Magazine
calls Zov ‘one of the nation’s most
honored chefs/restaurateur,’
while the Orange County Register
deems her a ‘food goddess.’ The
Food Network has heralded her
renowned bakery as ‘the nation’s
finest.’ ”
Pan Asian
Nesai Restaurant
251 Riverside Ave., #17,
(949) 646-2333
“Casual, friendly, with great food
and service. Traditional dishes
with an artistic, unexpected twist.”
P.F. Chang’s China Bistro
1145 Newport Center Dr.
(949) 759-9007; pfchangs.com
“At P.F. Chang’s, we are committed
to providing an exceptional dining
experience every time. Each dish
on our extensive menu is prepared
to order using only the freshest
and highest quality ingredients.”
Pei Wei Asian Diner
1302 Bison Ave.
(949) 629-1000; peiwei.com
“Cooking starts and ends with the
wok and the freshest hand-pre-
pared ingredients. From Chinese
to Japanese, Korean to Thai and
Vietnamese, our woks produce a
pan-Asian menu of the best flavors
you’ve ever had.”
Polynesian
Billy’s at the Beach
2751 West Coast Hwy.
(949) 722-1100
“It’s always happening here. We’ve
got a view of the water, Hawaiian
seafood—like ahi and ono—and
a Polynesian bar with live enter-
tainment. The place to be.”
Roy’s of Newport Beach
453 Newport Center Dr.
(949) 640-7697
roysrestaurants.com
“We’re known for our Hawaiian
cuisine that features only the
freshest ingredients. We often rec-
ommend the Da Crunch because
it pleases all palates: It’s made
with shrimp tempura, snow crab,
avocado, toasted macadamia nuts
and Malaysian curry aioli.”
126 NEWPORT BEACH MAGAZINE fall 2009
Restaurant resource for dining out in Newport Beach
Provencal
Bistro le Crillon
2523 Eastbluff Dr.; (949) 640-8181
bistrolecrillon.com
“Wild game, venison, elk, as
well as signature dishes, such as
traditional coq au vin, cassoulet,
rack of lamb and a selection of
fresh fish.”
Pub/Brewery
Blackie’s By the Sea, Inc.
2118 West Oceanfront
(949) 675-1074
blackiesbythesea.com
“Come down to Blackie’s where
we have the coldest beer on tap,
a great view and T-shirts for all of
your important holidays. We have
15 TVs available for your viewing
pleasure; four 42” plasma and six
32” LCD. We serve domestic and
import beer on tap, cocktails, and
tasty sandwiches and snacks.”
Malarky’s Irish Pub
3011 Newport Blvd.; (949) 675-2340
malarkysirishpub.com
“Whether you’re looking for a
place to hang out with old friends
or make some new ones, Malarky’s
is the place for you.”
Muldoon’s Irish Pub
202 Newport Center Dr.,
(949) 640-4110
muldoonspub.com
“Come to legendary Muldoon’s for
the pints, the darts, the stew, the
fish & chips, the burgers and the
live entertainment.”
Mutt Lynch’s
2300 West Oceanfront
(949) 675-1556; muttlynchs.com
“Neighborhood favorite with
legendary service, welcoming
atmosphere and satisfying fare.”
Newport Beach Brewing
Company
2920 Newport Blvd.
(949) 675-8449; nbbrewco.com
“The best patio dining and com-
fortable environment. We brew a
wide selection of carefully crafted
beers on site, pouring five to seven
selections at a time.”
Newport Pier Bar & Grill
1 Newport Beach Pier,
(949) 675-9771
newportpierbarandgrill.com
“Extensive menu with plenty of
tempting dishes for everyone. We
also offer an extensive sushi menu.”
The Place
2920 East Coast Hwy.
(949) 644-0210
“The place to kick back and snack
in Newport’s Corona del Mar.”
Rudy’s Pub & Grill
3110 Newport Blvd.; (949) 723-0293
rudyspubandgrill.com
“While you are enjoying sports
action on the 32 flat screens
adorning every conceivable space
around Rudy’s, enjoy Fresh Seared
Ahi, Pulled Pork Sliders, Crab &
Artichoke Dip, Old Bay Shrimp
and other great appetizers. House
specialties include the grilled
Kobe Beef burger and the 19th
Hole Club Sandwich.”
Shamrock Bar & Grill
2633 West Coast Hwy.
(949) 631-5633
“Great drinks and tasty appetizers.”
Yard House
849 Newport Center Dr.
(949) 640-9273; yardhouse.com
“An upscale-casual eatery known
for its extensive menu, classic rock
music and world’s largest selection
of draft beer. Impressive selection
of appetizers, salads, pastas,
sandwiches, individual-size pizzas,
seafood, steaks, ribs and chops.”
Seafood
Bluewater Grill
630 Lido Park Dr.
(949) 675-3474; bluewatergrill.com
“High quality seafood served at
a fair price, in a friendly, casual
atmosphere.”
Crab Cooker
2200 Newport Blvd.
(949) 673-0100; crabcooker.com
“Known for its fresh crab and
catch of the day, Crab Cooker is a
local Newport Beach favorite.”
Gulfstream
850 Avocado Ave.
(949) 718-0188; hillstone.com
“We’re a classic seafood house,
but our atmosphere is very
modern.”
Jackshrimp
2400 West Coast Hwy.
(949) 650-5577; jackshrimp.com
“If you like shrimp, you’ll love
Jackshrimp.”
Joe’s Crab Shack
2607 West Coast Hwy.
(949) 650-1818; joescrabshack.com
“The most fun seafood restaurant
in town.”
Wildfish Seafood Grille
1370 Bison Ave.; (949) 720-9925
wildfishseafoodgrille.com
“Steak and seafood are our spe-
cialties. Try the Chilean Sea Bass
steamed Hong Kong style. If you
like beef, try our USDA prime New
York strip.”
Spanish
Tapas
4253 Martingale Way, #A,
(949) 756-8194
tapasflavorsofspain.com
Award-winning authentic foods
from Spain, festive Latin enter-
tainment featuring live Flamenco
show every Friday and Saturday
night.
Steak and
Seafood
21 Oceanfront
2100 West Oceanfront
(949) 673-2100; 21oceanfront.com
“We’re in a historical building
that’s 110 years old. It’s the old-
est building in Newport Beach.
Everyone knows us for that—and
our menu of course.”
Alley Restaurant
4501 West Coast Hwy.
(949) 646-9126
www.thealleynewportbeach.com
“A locals’ favorite for more than 21
years.”
The Arches Grill & BBQ
508 29th St.; (949) 645-7077
thearchesrestaurant.com
“We’re an old-fashioned steak
and chop house. Locals have been
coming here for years. We’re the
local hangout.”
The Arches on the Water
2816 Lafayette Ave.; (949) 673-1204
thearchesrestaurant.com
“An elegant dining experience. We
feature abalone and stone crab
claws. See our dinner menu for an
extensive selection of steaks, too.
Extensive wine list.”
The Bungalow
2441 E. Coast Hwy.
(949) 720-9633
thebungalowrestaurant.com
“We specialize in USDA Prime
Steaks (everything from filet mi-
gnon to a 22-ounce Porterhouse).
We also feature an award-winning
wine list that has more than 20
premium wines by the glass and
more than160 premium bottled
wines from our wine cellar. Our
Cocktail lounge features more
than 20 specialty martinis.”
Canaletto Ristorante Veneto
545 Newport Center Dr.
(949) 640-0900
Canaletto offers salumeria (cured
meats), fresh seafood appetizers,
wood-fired meats (both rotisseried
and grilled), and handmade pastas
and risottos.
The Cannery
3010 Lafayette Ave.
(949) 566-0060
cannerynewport.com
“We specialize in seafood, but we
also serve other hearty dishes like
Australian rack of lamb served
with sweet corn flan, rosemary
skewered goat cheese and sea-
sonal vegetables. We also have a
sushi menu.”
Chart House
2801 West Coast Hwy.
(949) 548-5889,
chart-house.com
“We have a reputation as a
top-notch steak and seafood
restaurant, and who doesn’t know
about our Hot Chocolate Lava
Cake? It’s chocolate cake dripping
with Godiva Chocolate Liqueur
and served with vanilla ice
cream, hot chocolate sauce and
Heath Bar Crunch.”
First Cabin Restaurant
1221 West Coast Hwy.
(949) 645-5000
balboabayclub.com
“We’re inside the Balboa Bay Club
serving breakfast, lunch and din-
ner. Favorite entrees include dry-

21 OceanFront
aged prime rib, chateaubriand and
Maine lobster bisque, which we’re
really known for. We also have an
extensive wine list with over 600
selections to choose from.”
Flemings Prime Steakhouse
& Wine Bar
455 Newport Center Dr.,
(949) 720-9633
flemingssteakhouse.com
“Because of where we’re located—
in Fashion Island—we get a lot of
visitors as well as locals. The mix
makes the atmosphere here very
special. We recommend stopping by
after work for a glass of wine—we
have over 100 by-the-glass wines to
choose from.”
Harborside restaurant &
grand ballroom
400 Main St.; (949) 673-4633
harborside-pavilion.com
“Famous for its world-renowned
cupola and illuminated by more
than 1,400 white lights, the Balboa
Pavilion has served as the beacon
of Newport Beach for almost a
century. The picturesque Victorian
building, which opened in 1905, is
listed on the National Register of
Historical Places and designated a
California landmark.”
Mastro’s Ocean Club Fish House
8112 East Coast Hwy.,
(949) 376-6990
mastrosrestaurants.com
“There’s a special feeling here.
There’s nothing like it. Think 1960s
Las Vegas-style steakhouse with
an updated, modern edge. Best
martinis in town.”
Newport Landing Restaurant
503 East Edgewater Ave.
(949) 675-2373
newport-landing.com
“Provides incomparable cuisine,
exciting lists of wines and spirits,
and a unique waterfront location
from which to enjoy lunch, brunch,
dinner or a tasty appetizer from
the upstairs oyster bar.”
Newport Pier Seafood
1 Newport Pier; (949) 675-9771
Specializing in seafood, with live
crab, lobster and a sushi bar,
Newport Pier Seafood offers
indoor and patio seating with an
ocean view. Soak up the sun, grab
a cold beverage and relax.
Palm Terrace
690 Newport Center Dr.,
(949) 760-4920
theislandhotel.com
“We’re inside the Island Hotel,
but there’s indoor and outdoor
seating—casual luxury is the
atmosphere. The Maine Lobster
is a favorite here, but you can’t go
wrong with any of our dishes.”
The Ritz Restaurant & Garden
880 Newport Center Dr.,
(949) 720-1800
ritzrestaurant.com
“We offer a traditional lunch
and dinner menu that features
seafood, fowl, beef and lamb, as
well as salads, soups and an array
of appetizers. The atmosphere is
truly unique because we have five
different dining rooms, each with its
own distinct décor.”
Restaurants! To update your listings, please e-mail: listings@newportbeachmagazine.com
Rusty Pelican
2735 West Coast Hwy.,
(949) 642-3431
rustypelican.com
“A Newport tradition of outstanding
food and legendary service. Our
dining room is ideal for entertain-
ing guests, a special night out or
an outstanding meal. The intimate
upstairs lounge features a com-
manding view of Newport Bay. Live
entertainment Friday and Saturday
nights.”
Sam & Harry’s
900 Newport Center Dr.,
(949) 640-4000
samandharrysnb.com
“We’re inside the Newport Beach
Marriot Hotel and Spa, and aside
from our location, our menu is the
big draw. We’re a steakhouse,
but there’s more to the menu than
just beef.”
Sol Grill
110 McFadden Pl.
(949) 723-4105
solgrill.com
“We’re located on the Newport
Beach Pier next to one of the
world’s best beaches. Come visit
us today and taste any one of a
variety of dishes including steak,
seafood and pasta.”
Woody’s Wharf
2318 Newport Blvd.,
(949) 675-0474
woodyswharf.com
“Join us for award-winning
cuisine featuring the freshest
fish, poultry and beef available
anywhere on the coast, along
with our world-famous weekend
brunch served dockside on our
outdoor patios. We’re located just
off the Newport Pier’s ‘Gaslight
District’ in the heart of it all.”
Sushi
Balboa Sushi 21
600 East Bay Ave., #C-6,
(949) 723-5342
“Excellent little sushi spot.”
California Beach Restaurant &
Sushi Bar
3355 Via Lido, #H,
(949) 675-0575
www.eatsushi.com/californiabeach
“We serve sushi in a very loud
rock and roll atmosphere. Come
hungry and prepared to party.”
Gen Kai of California
3344 E. Coast Hwy.; (949) 675-0771
This casual Japanese restaurant
serves sushi, sashimi, special rolls
and noodles. Because Gen Kai
can get crowded, you may want to
plan on an early dinner.
Kingyo Sushi
21135 Newport Coast Dr.
(949) 721-5884
“Exceptional sushi; exceptional
service.”
Nagisa sushi restaurant
3840 E. Coast Hwy.
(949) 673-3933; nagisasushi.com
For fresh sushi and an enthusias-
tic, boisterous staff, Nagisa is the
place to go. Try the melt-in-your-
mouth albacore with garlic ponzu.
The salads are also a must.
Sakae Sushi
123 23rd St.; (949) 675-8899
“Fresh, friendly; great atmosphere
and prices.”
San Shi Go
205 Main St.; (949) 673-3724
“The specialty rolls are the best. Fish
is fresh and presentation is lovely.”
Ten Restaurant
4647 MacArthur Blvd.
(949) 660-1010
tenrestaurantgroup.com/tenasian
“We’ve been known for sushi and
sashimi, but we started offering
some Chinese dishes and they’re
quite popular. Kung Pao Chicken
or Shrimp and Beef with Brocolli
are favorites, and so is the Gen-
eral Ten’s Chicken: crisp chicken
with a garlic glaze served with
asparagus and onions.”
Wasa Sushi
1346 Bison Ave.
(949) 760-1511
wasasushi.com
Wasa’s mission is to “provide
top notch Japanese cuisine and
friendly service in an elegant, yet
simple environment.” They also
aim for continues improvement,
offering diners a relaxing evening
with its casual yet modern design.
fall 2009 NEWPORT BEACH MAGAZINE 127
Swiss
Basilic Restaurant
217 Marine Ave.; (949) 673-0570
basilicrestaurant.com
“We offer an intimate setting serv-
ing Swiss French dishes cooked
to order. As the seasons change,
so does the menu. For example
the Oven Roasted Duck Breast,
which is delicious, is prepared with
seasonal ingredients.”
Thai
Bamboo Bistro
2600 E. Coast Hwy. #G
(949) 720-1289
bamboobistrorestaurant.com
“Bamboo Bistro brings a touch of
‘Little Saigon’ to the warm, coastal
city of Corona del Mar. We offer
light and refreshing Vietnamese
and Thai cuisine in warm and
friendly surroundings. Try our
delicious spring rolls, homemade
noodle soups - Pho and other
Viet-Thai specialties.”
Opaso Balboa Thai Cafe
209 1/2 Palm St.; (949) 675-0161
“Our food is always fresh, authen-
tic and full of spice, and served
in a casual, comfortable setting.
Owned and operated by family for
more than 15 years.”
Royal Thai Cuisine
4001 West Coast Hwy.
(949) 645-8424
royalthaicuisine.com
“Royal Thai Cuisine offers you
exquisite Thai dining with its
delicious flavors and exotic
atmosphere. We serve you as
if you were the royal family. As
our guest, sample our delicious
dishes and experience the taste
of Thailand.”
Thai Del Mar
2754 E. Coast Hwy.
(949) 721-9220; thaidelmar.com
Try the Lunch Specials for $6.99,
served with steamed Jasmine
rice, salad and fried wantons
and served with your choice
of chicken, beef, pork or tofu
(shrimp for $1 more). The restau-
rant also offers free delivery with
a minimum order of $15 within
two miles. 9
For questions or information about ordering XS Energy Drinks, go to XSblast.com or contact Joel@xsgear.com
 View

Red Tail Hawk in flight over Balboa Pier

Photo by John Connell www.johnconnell.com

fall 2009 NEWPORT BEACH MAGAZINE 129

 w w w . s u r t e r r e p r o p e r t i e s . c o m

Brown & Stowell

Maximize the value
of your real estate
investment by working
with a team of top producing
Newport Beach agents.

To learn more about us visit

www.BrownAndStowell.com

MONARCH POINT $4,499,000 CORONA DEL MAR $1,449,000 NEWPORT BEACH $935,000
Stunning ocean view estate perched Finally, an exceptional R-2 corner Ocean close view home on
high above Laguna Beach. duplex in CdM Village. Balboa Peninsula in quiet location.
Active Active Active

NEWPORT BEACH $929,000 TURTLE RIDGE $925,000 -$949,000 CRYSTAL COVE $3,199,000
Beautiful 3 bedroom, 2.5 bath Upgraded 3 bedroom, 3.5 bath Tranquil custom upgraded single-
single-family home. detached home in gated community. level home with ocean views.
Active Active In Escrow

MICHELLE BROWN
C 949.212.2576
mbrown@surterreproperties.com

ELIISA STOWELL
C 949.903.0026
estowell@surterreproperties.com

ANGELA VANPROYEN
C 949.335.8030
avanproyen@surterreproperties.com

BIANCA AVILA
C 949.413.1402 CORONA DEL MAR $2,495,000 NEWPORT HEIGHTS $1,365,000 CORONA DEL MAR $600,000
bavila@surterreproperties.com
50-ft. corner lot; approx. 3,500 sq. ft. Wonderful five bedroom pool home Immaculate finishes throughout this
Victorian home. in the Heights. 2 bedroom, 1 bath lower unit.
In Escrow Just Sold Just Sold

1400 Newport Center Drive > Suite 100 > Newport Beach, CA 92660 > 888.546.4245
 beautiful coastal living is a click away at
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1400 Newport Center Drive, Suite 100 > Newport Beach, CA 92660 > 888.546.4245
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 Experience over 300 stores and restaurants on Pacific Coast Highway overlooking the Newport Coast.

®
FasHioN islaNd
59th & lex Café at Bloomingdale’s
Café Beau soleil at american Rag Cie
Café R&d
Canaletto Ristorante Veneto
Fleming’s Prime steakhouse & Wine Bar
Mariposa at Neiman Marcus
Roy’s Hawaiian Fusion Cuisine

CoRoNa dEl MaR Plaza

Gulfstream
sprinkles Cupcakes
Tommy Bahama’s island Grille

TM
CRysTal CoVE PRoMENadE
Bluefin Restaurant
Javier’s
Mastro’s ocean Club
Modo Mio Cucina Rustica
Pacific Whey Cafe
sage on the Coast

Coconut and Curry Crusted Halibut available at sage on The Coast

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