RED O Restaurant (143 Newport Center Dr., Newport Beach, CA 92660) by Rick Bayless (James Beard Chef of the Year, PBS’ Mexico One Plate at a Time, Bravo’s Top Chef Masters) is headed to Newport Beach this month. It’s his second location in SoCal, joining the West Hollywood location. RED O has Oaxacan influenced cuisine in a space that echos a lavish Mexican resort by award-winning Los Angeles based interior designer Martyn Lawrence Bullard.
The 8,500 square foot dining room has an adjoining 1,100 square foot heated, outdoor pavilion with multiple cabanas. The bar has handmade oversized chandeliers and a live tree that hits the ceilings of the main dining room. The decor features European tiles, exotic furnishings, leather accents, pierced brass lanterns and mosaic tile work. There’s also a viewing window into the kitchen accented by archways and woodwork as well as a specially designed Tequila Room, showcasing over 100 available agaves.
Serving lunch and dinner daily, the fare includes original items exclusive to the new location as well as many of Bayless’ signature dishes, including hand-crafted Tortas, griddle-baked Mexican sandwiches made with fillings like Beer-Braised Beef Short Ribs, Chipotle Chicken, Garlicky Shrimp and Goat Cheese. Other menu highlights include Yucatecan Shrimp & Calamari Ceviche, Sweet Plantain Sopes, Sonoma Duck Taquitos with Pork Belly Sopes and Corn and Goat Cheese Tamales, Scallops in Verde, Salmon in Serrano Crema, and Lobster Jicama Tacos. Desserts include Creamy Goat Cheese Cheesecake with Caramel Corn and Mexican “Root Beer” Sauce. They also have 100 unique tequilas, 400 international wines and pairings, specialty beers, seasonal cocktails.