The 11th Newport Beach Restaurant Week starts next week on Jan. 16, and as the new girl in town (approximately 2 months and 11 days), I am excited to experience what Orange County has to offer. The two-week long event, organized by Dine Newport Beach and Newport Beach Restaurant Association, has over 60 participating restaurants.
The event also rounded up this year’s food trends, including:
- Dessert for Breakfast
- Meat the “New” Meats
- Bar Food Boom
- Cauliflower Marches On
- Vegetables are the New Comfort Food
- Spice Up Your Life
These are not exactly new trends per se — take “Dessert for Breakfast,” for example, there are limitless variations when it comes to pancakes and waffles — but I am looking forward to each restaurant’s take on these trends!
I will be trying out seven restaurants during Restaurant Week, which are:
Fig & Olive
The Mediterranean restaurant brings forth flavors from costal regions, including the South of France, Italy and Spain. The chain has eight locations, including New York, Washington DC, Chicago and Newport.
Canaletto Ristorante Veneto
The restaurant features Italian food inspired by the region of Veneto, a region in northeastern Italy.
The restaurant serves contemporary American cuisine, with great seafood selections and desserts.
Juliette Kitchen & Bar
French restaurant (with a contemporary American twist) Juliette uses fresh, seasonal ingredients.
Red O Cuisine
The restaurant focuses on a combination of seafood and steak, with Mexican influences.
The restaurant — truly local, seasonable and sustainable — sources its ingredients from its garden or network of local small-scale producers.
The pleasure of dining at Farmhouse at Rogers Garden (I’ve been once), besides merry eating and drinking, is its scenery. The restaurant is located on a seven acre home and garden center.