Newport Beach Restaurant Week Makes a Comeback

Sharon Stello
1 day ago
10 min read

Local culinary celebration returns with discounts and special menus after a four-year hiatus.

Wine and dishes inspired by the season at Farmhouse at Roger's Gardens, which is taking part in Newport Beach Restaurant Week. Photo courtesy of Farmhouse at Roger's Gardens

Enticing diners with post-holiday deals, Newport Beach Restaurant Week is back this month after a four-year hiatus. Running from Jan. 15-25, the culinary celebration features prix fixe menus, discounts and other special offerings at more than 50 eateries in town. Choose from breakfast, lunch and dinner options as well as sweet treats like gelato for those seeking to indulge without a full, sit-down meal.

This edition is organized by the Newport Beach Chamber of Commerce rather than the Newport Beach Restaurant Association Business Improvement District (BID), which previously presented Restaurant Week for many years starting in 2007, but was dissolved in 2021 after the City Council voted not to renew the Restaurant BID.

“I heard from a lot of our own restaurant members that they were sorry to see the event go and they thought it was helpful to them in a slow time of year,” said Steve Rosansky, president and CEO of the Newport Beach Chamber of Commerce. “It’s after the holidays when people spend a lot of their money, so they’re looking for deals, and Restaurant Week is an opportunity to put some diners in their seats.”

In addition to helping out local restaurants, Rosansky said the 11-day event provides diners with a reason to explore eateries they haven’t tried before.

“Of course, everybody likes to get a deal,” he said. “Especially after you spend all your money on holiday gifts and you’re socking away some money for the tax man on April 15, everybody wants to save a few dollars …. Prices are up all around, so if they can get a little bit of a deal on something, it’s kind of an incentive to try a new place.”

The week kicks off with a VIP opening reception from 6-8 p.m. Jan. 14 at the redesigned Porsche Newport Beach dealership. This event, featuring signature bites from local eateries, tastings from Bianchi Winery and music against the backdrop of luxury cars, benefits Second Harvest Food Bank; $75 advance tickets are required.

PHOTO 1: Bayside Restaurant will take part in Newport Beach Restaurant Week. PHOTO 2: A salmon dish at Bayside.

Photos courtesy of Newport Beach Restaurant Week

Bargain Bites and Fine Dining Deals

Rosansky said the week’s format is less rigid than in past years, allowing dining establishments to decide what type of menu and price points to offer while still providing a good value for patrons. To peruse the menus and all the details, visit restaurantweeknb.com.

At one end of the spectrum, a 20% discount can be found at Dory Deli and Super Panga Taqueria, both on the Balboa Peninsula, for breakfast, lunch and dinner entrees. Another unique deal during the week is a free large serving of New England clam chowder when spending $45 at Luke’s Lobster on Balboa Island. Or take 20% off the bill at Gelatissimo, also on Balboa Island. The handcrafted, artisan frozen treat, voted the No. 1 gelato in America by the World Dairy Expo, comes in classic flavors like pistachio, chocolate and lemon sorbet as well as more exotic varieties including dragon fruit with lychee, Vietnamese coffee and salted macadamia with dulce de leche, inspired by the brand’s global locations.

For a fine dining experience, Five Crowns in Corona del Mar – situated in a charming replica of one of England’s oldest country inns – offers a $95 surf-and-turf special with a broiled lobster tail and choice of roasted prime rib or filet mignon as well as butternut squash soup or a Pride of the Crowns salad with Little Gem and butter lettuce, bacon, toasted walnuts, Gruyère, croutons, green onions and herbs de Provence dressing; Justin wines are also featured. Meanwhile, Shorebird, with a waterside patio on Newport Harbor, presents a $120-per-person wine and luxury dinner menu featuring a starter – choose from hamachi crudo, crispy cauliflower or lemon Caesar salad – an entree of salmon mignon, The Shorebird (Mary’s free-range rotisserie chicken) with lemon and asparagus risotto, filet mignon with garlic-mushroom risotto, or a vegetarian/vegan option, and a Valrhona chocolate brownie for dessert with a wine pairing for each dish.

El Cholo in Corona del Mar has a bargain with its $19.95 Taste of History lunch or dinner: Each of these hearty sampler platters includes a savory cheese enchilada, handcrafted chile relleno, traditional pork tamale and crisp rolled taco, all served with Mexican rice, slow-simmered beans and guacamole. Stag Bar & Kitchen won’t break the bank with a $20 meal for lunch or dinner: an antipasto salad, choice of a personal pizza or handmade skillet meatballs, and New York cheesecake. Other options span the gamut with most lunches around $20 to $30 and the majority of dinners at $45 to $65.

Best Bargains

Here are a few of the least expensive meal options offered during Newport Beach restaurant Week.

Whaler Newport Beach boasts a $15 lunch with a cup of clam chowder and one of four entrees while The Crack Shack in nearby Costa Mesa has a smoking lunch deal at $10 for two mini Coop Deville chicken sliders, regular hand-cut fries and a fountain drink.
Zabb Thai Cuisine’s $20 lunch includes soup, pad woon sen, fried rice or jasmine rice; a spring roll and papaya salad; and one entree from a long list of curries, stir-fried dishes, satay and more.
For those up early, $25 will get you a latte and breakfast entree from a select list at Cappy’s Cafe or Plums Cafe while Lighthouse serves up a $31 two-course brunch on the Peninsula.

A Triumphant Return

As a past participant in Newport Beach Restaurant Week, Olea owner Russ Bendel said he is “excited to be part of the relaunch.”

“It was a successful event for us last time we participated, and we got incredible feedback from guests who dined at Olea,” Bendel said. “We met so many new people who have become regulars. We are looking forward to doing the same in 2026.”

Bendel said Olea’s well-thought-out menu for Restaurant Week includes dishes that “are crowd favorites that people love and consistently get outstanding reviews. They’re perfect for the winter season as well.”

Olea’s $60 dinner includes a starter – choose the chef’s butter lettuce salad or scratch-made bowl of heirloom tomato bisque – three entree options: zinfandel-braised Napa lamb shank, cabernet-briased prime beef short rib and wild-caught Chilean sea bass, plus dessert of either oatmeal raisin cookie crumble with apple strudel ice cream and bourbon-caramel sauce or dark chocolate chunk and fromage blanc cookies with peanut butter gelato and Spanish peanut caramel crumble. Add a premium glass of Austin Hope cabernet sauvignon or Rombauer chardonnay wine for $18 or the featured craft cocktail, Whiskey Peach, for $14.

At Olea. PHOTO 1: Chef’s scratch made soup - heirloom tomato bisque with crispy olive oil croutons and pecorino and romano cheese. PHOTO 2: Cabernet-braised prime beef short rib. PHOTO 3: Chilean sea bass. Photos courtesy of Olea

Bendel said in addition to Newport Beach Restaurant Week, Olea also takes part in Orange County Restaurant Week; this year, the countywide version runs from March 8-14. “We participate in both, and they are each wildly popular,” he said.

The Newport event, of course, focuses only on restaurants in that city (and a couple just over the border in Costa Mesa), but it also lasts longer – 11 days – than the O.C. version.

“We like the idea that it’s over two weekends so it kind of gives people the week but also the weekends to be able to explore,” Rosansky said. “Not everybody can go out to dinner during the week.”

The Winery Restaurant & Wine Bar partner and Executive Chef Yvon Goetz was excited to learn the Newport event was coming back and said the hiatus might even work to the industry’s advantage since it’s something seemingly “new” for diners to look forward to.

“With one of our two Orange County locations situated in beautiful Newport Beach, participating in Newport Beach Restaurant Week is a must for us,” said Goetz, a past participant. “With so much attention being drawn to the city for the … event, it’s sure to bring in new diners from across the county and beyond.”

The Winery’s four-course dinner plus seasonal amuse bouche for $65 features a choice of appetizer, entree and dessert from a select list of top options.

At The Winery. PHOTO 1: Maine scallops and jumbo wild white shrimp. PHOTO 2: Zinfandel-braised Brandt beef short ribs. PHOTO 3: Pork belly lollipops. Photos courtesy of The Winery Restaurant & Wine Bar

“We have a great dinner menu that really showcases our signature dishes, like our zinfandel-braised Brandt beef short ribs, king salmon ‘a la plancha,’ and jumbo Maine scallops and wild white shrimp,” Goetz said. “The menu has a little something to satisfy every palate, so we are confident that loyal diners and newcomers will enjoy it equally.”

Jordan Otterbein, partner at River Jetty Restaurant Group, which includes A Crystal Cove, views Restaurant Week as a way to highlight the city’s best.

“As Newport Beach natives, this community is incredibly special to both McG and me,” Otterbein said, referring to business partner Joseph ‘McG’ Nichol, the film and TV director and producer. “Newport Beach Restaurant Week is another opportunity for us to celebrate the city, the people and the local dining scene that helped shape us.”

This is the first time that A Crystal Cove has been able to take part in the event.

“While A Crystal Cove opened in 2022, during the hiatus, our other concepts, A Restaurant and CdM Restaurant, have participated in Newport Beach Restaurant Week for years,” Otterbein said. “We’re excited to see Newport Beach Restaurant Week return – it feels like a homecoming of sorts. After everything the hospitality industry has navigated, bringing this event back reinforces the importance of restaurants as gathering places and cultural anchors in the community.”

A Crystal Cove’s Restaurant Week menu will offer a three-course dinner for $60, featuring the option of grilled heirloom beets or clam chowder, a main course choice of blackened barramundi with pineapple salsa or hanger steak with chimichurri, and a fruit tart for dessert.

“Newport Beach Restaurant Week isn’t just about dining out – it’s about showcasing the personality and energy of Newport Beach through its restaurants,” Otterbein said. “There’s a strong sense of pride here, and this week gives each concept the opportunity to tell its own story while being part of something larger.”

At Lido Bottle Works. PHOTO 1: Patio seating along the marina. PHOTO 2: Birria short rib tortellini. PHOTO 3: Cocktails, both alcoholic and nonalcoholic, are served at Lido. Photos by Knife & Spork Public Relations

Boosting Business

Brett Karas, operating partner and general manager of Lido Bottle Works in Lido Marina Village, said he hopes Newport Beach Restaurant Week drives sales in an otherwise slow month for the industry and raises visibility in a competitive market. The eatery took part in this event before the hiatus and Karas is happy to see it return.

“Newport Beach Restaurant Week gives people a reason to get out of the house and try something new on the menu or, for a new patron, maybe a restaurant they’ve had on their bucket list,” Karas said. “I'm glad we have an event that celebrates the cuisine of Newport Beach and our coastal restaurant scene.”

In addition to a $25 Bistro Board Lunch with a beverage (craft soda, tea or beer of the week) and house-made ice cream or sorbet scoop included, Lido Bottle Works is also one of a few restaurants offering a date-night dinner. For $150 per couple, the four-course menu encompasses kanpachi crudo with citrus ponzu and puffed rice paper; a French onion soup dumpling with Gruyère and black garlic; Phostrami short rib with coconut rice, cilantro relish and marinated cucumber; and satsuma creme brulee; plus a glass of house wine, craft beer or well cocktail per diner.

Karas also hopes to spotlight Lido Bottle Works’ brand-new mocktail lineup as Restaurant Week diners visit. “Many of our signature cocktails can now be enjoyed with zero-proof spirits as well,” Karas said. “Much of Orange County and Southern California are big on trends. The first month of the year typically proves ‘Dry January’ is a real thing. Come down for Restaurant Week at LBW regardless of how you choose to drink this month.”

Celebrating Community

The week doesn’t only include standalone restaurants, but also some inside other businesses. For example, The Mayor’s Table Pacific Pub & Kitchen is at Lido House hotel, Zentrl Kitchen & Bar is inside The Lot movie theater at Fashion Island, The Beachcomber is in Crystal Cove State Park, and Farmhouse is at Roger’s Gardens in Corona del Mar.

“Newport Beach has been home for a long time, both personally and professionally,” said Farmhouse owner and Executive Chef Rich Mead, “and Newport Beach Restaurant Week is a great way to celebrate the community. It gives us an opportunity to welcome both longtime guests and people who may not have dined with us before, and to share what Farmhouse is really about – seasonal cooking, thoughtful sourcing and a relaxed, welcoming experience.”

Mead said Farmhouse began participating in the week as soon as the restaurant opened in 2016.

“It’s nice to see it return,” Mead said. “So much has changed over the last few years, and bringing Restaurant Week back feels like a positive step toward reconnecting the local dining community. It encourages people to get out, explore their city again and support restaurants that are an important part of Newport’s character.”

Dishes from Farmhouse for Restaurant Week. From left, Vera Cruz-style baked mahi mahi, roast Farmhouse porchetta, Meyer lemon olive oil cake, and salad with pink lady apples, candied pecans and Gorgonzola cheese. Photos courtesy of Farmhouse at Roger's Gardens

Farmhouse’s Restaurant Week menu reflects its commitment to seasonal, ingredient-driven dishes that highlight local farmers and purveyors. The $65 curated dinner menu includes a glass of prosecco, a salad with Pink Lady apples, candied pecans and Gorgonzola cheese, an entree choice of Vera Cruz-style baked mahi mahi or Roast Farmhouse Porchetta, and Meyer lemon olive oil cake for the finale.

Farmhouse isn’t the only establishment including an alcoholic beverage in its prix fixe menu, so grab a glass to toast your dinner date. Muldoon’s Irish Pub has a $25 lunch and $30 dinner, each including a choice of domestic beer or house wine, or a pint of Guinness for $3. For lunch, choose between the Muldoon’s Reuben, Jack’s Chicken Grinder, poke stack or Trinity Dip with a side of fries, house salad or coleslaw. Dinner comes with Dubliner’s Fried Chicken, fish and chips, corned beef and cabbage, or New York strip steak with fries or a salad.

No matter where you dine, Mead encourages people to break bread with the company of friends and family in this beautiful coastal city.

“Restaurant Week is a reminder that dining out is about more than just food – it’s about connection, community and taking the time to sit down together,” Mead said. “We’re grateful to be part of Newport Beach’s dining landscape and look forward to welcoming guests during the week and beyond.”