Off the Menu OC

Covering the dining scene in and around the OC

Island Hotel in Newport Beach Unveils New Restaurant

Tandoori spiced ahi tartare

Tandoori spiced ahi tartare

The Island Hotel in Fashion Island, Newport Beach, closed its Palm Terrace Restaurant and Lounge earlier this year and transformed the entire facility into two separate yet adjacent entities: Oak Grill and Aqua Lounge.

We visited the Island Hotel recently to sample the Oak Grill dinner menu and check out the Aqua Lounge. The change from the old venues to the new ones is dramatic.

Oak Grill offers both indoor and al fresco dining on a large landscaped patio, while Aqua Lounge sports a fresh, Vegas-style ambiance that’s open and airy by day yet transforms into a stylish, upbeat lounge at night.

Both Oak Grill and Aqua are accessible via the hotel’s front entrance (no charge to valet park) or through a new side entrance off of Newport Center Drive, perfect for Fashion Island shoppers who want to stroll across the street for some superb cuisine.

Oak Grill’s chef Marc Johnson, previously at Mastro’s Ocean Club, is creating culinary works of art, which is fitting since Johnson trained as a sculptor before finding his culinary calling.

For our menu tasting, we started with tandoori spiced ahi tartare with Asian pears, avocado, cucumber and curry oil, followed by heirloom tomato “BLT”

Heirloom tomato “BLT” panzanella

Heirloom tomato “BLT” panzanella

panzanella.

“This is one of my favorites,” said Catherine of the BLT. “I love the presentation and ingredients: A mason jar filled with field greens, a good-sized serving of crispy pork belly pieces, avocado, tomatoes, and charred French bread.”

Then it was on to the seared Maine diver scallops with heirloom beans, capers and stewed baby tomatoes.

“This is a fantastic combination of flavors and textures,” said Christopher. “A simple presentation that allows each ingredient to stand out. And the scallops are perfectly seared.”

Chilean sea bass with cranberry quinoa

Chilean sea bass with cranberry quinoa

We also enjoyed the Chilean sea bass with cranberry quinoa, peas and carrot puree, and braised short ribs with blue corn grits, Portobello mushrooms and sauce bordelaise.

“The grits are creamy and make a great accompaniment to the dish,” noted Catherine.

We ended our meal with a rocky road bar: gianduja chocolate mousse, marshmallow and crispy rice pearls.

“This is like a high-end candy bar,” declared Catherine as she enjoyed the chocolate concoction. “The dish isn’t too heavy because of the light mousse and marshmallow, and the rice pearls give it a nice texture.”

We also sampled their signature cocktail, a Newport Sunset made with kettle one citron vodka, but Catherine preferred the Moscow Mule made with house-made ginger beer, kettle one vodka and lime juice.

“It’s light and crisp, perfect for summer,” she stated. “I also like the fact that you can pair any dish with wine by the glass or a specialty cocktail. The staff can create an enhanced experience no matter what you choose

Rocky road bar

Rocky road bar

to eat.”

And an enhanced experience is what you get at Aqua Lounge. We were invited to the opening night event, and felt like we were at a posh party complete with DJ, mood lighting, myriad bars, food stations and tray passed appetizers, and a centerpiece circular bar.

We suspect that Aqua will be the new hot spot in town and draw both tourists and locals looking for an energetic and classy environment.

Oak Grill is open for breakfast, lunch and dinner (and late night dining on weekends), while Aqua is open until midnight or later every night.

For more information, visit OakGrillNB.com and AquaLoungeNB.com.

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This entry was posted on July 21, 2014 by in Decadent Dining, Dining Out, Newport Beach and tagged , , , , , .
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