Covering the dining scene in and around the OC
Over the past six years, The Winery Restaurant partners JC Clow, William Lewis and Chef Yvon Goetz have earned a reputation in the OC culinary world as having exceptional food, a classy and upbeat ambiance, and excellent service.
Their flagship Tustin location has successfully blended contemporary California regional cuisine with a sophisticated yet unpretentious setting.
They have been recipients of many awards and honors, so we hoped those accolades would carry over to The Winery’s second location on Coast Highway where the classic Villa Nova restaurant once stood.
After enjoying a preview dinner prior to the restaurant’s official opening several weeks ago, and having returned several times to sample more dishes, we can confidently state that The Winery Newport is quickly becoming a culinary landmark.
The menu focuses on wild game and USDA Prime steaks, as well as Pacific Rim favorites such as fresh Opah, Mong Chong, Ono & Mahi Mahi, all flown in daily from Hawaii.
“We sell tons of seafood, we sell out every day,” Chef Goetz told us. ”It’s so fresh—I get so excited cooking with it. We go through two to three cases of oysters every night. And wild game like venison, kangaroo, antelope—same thing. Elk is our biggest seller so far.”
We’ve tried a variety of dishes, from venison to mahi mahi, and have been impressed with the flavors, textures and
creativity of each dish.
For our most recent visit, we had the black pepper crusted Colorado buffalo Carpaccio topped with a truffle vinaigrette and mixed greens.
“The truffle vinaigrette really brought out the flavor of the raw meat without being overpowering,” noted Catherine.
After getting recommendations from our server, we opted for The Winery corkscrew pasta, which came with generous chunks of grilled Sonoma chicken, baby artichokes, oven dried tomatoes and a basil pesto sauce.
“Normally I’m somewhat of a pasta snob, mainly enjoying it at authentic Italian restaurants only, but this pasta was delicious,” said Catherine enthusiastically. “Using corkscrew pasta was a unique touch, and the combination of flavors was perfect, with no ingredient overpowering the other.”
Guests are greeted by an entrance way made from wine barrel wood, a two story wine cellar that holds 5,000 bottles, high top bar tables made from the insides of wine barrels, a bar top made of agate that’s mined in Madagascar and shipped to Israel to be cut and polished, and Spanish flooring.
There’s also an upstairs bar, private dining rooms, a cigar patio, fireplaces, flat screen TVs, and other amenities. Between the dining room and the two bars, The Winery can accommodate nearly 300 guests.
The Winery’s boat docks can accommodate up to a dozen Duffy boats for those diners who prefer to arrive via water.
“When we take your reservation, we ask if you’re arriving via land or sea,” says Clow.
The Winery Newport is one of the hottest dining spots in town and reservations can be hard to come by, especially on the weekends, but we discovered a secret: Dine in the bar or lounge area. The bar opens at 4, and if you arrive between 4 and 5 p.m., you can get full dinner service.
The Winery is open nightly for dinner at 5 p.m. For more information, visit thewineryrestaurant.net.