Although Gulliver’s Restaurant’s name comes from the writing of Jonathan Swift, its menu draws inspiration from inns and pubs throughout the England countryside. Gayot praised the eatery’s commitment to hearty comfort food, claiming that “the steaks are thick and juicy, and the Yorkshire pudding adds just the right authentic Olde English touch.” This British influence appears throughout the menu, from the fish ‘n’ chips to the sweet english trifle. Prime rib slow roasts inside a specially designed oven, and cuts of prime steak age in-house, leaving ample time for the chefs to forge a variety of new American cuisine, which demonstrates a similar commitment to satisfying, homestyle flavors. In addition to baby-back ribs and crab cakes with honey mustard, the menu also includes decadent options such as Maine lobster tails in molten gold.
Even the Zagat-rated eatery’s ambiance manages to evoke the feel of a roadside cottage. Lit by a row of electric chandeliers, the main dining room’s wood-paneled walls feature an astonishingly vast collection of framed pictures, mounted tankards, decorative plates, long-stemmed pipes, and prints by illustrators of Gulliver’s Travels. The lobby area’s fireplace contributes to this cozy ambiance, although patio seating is also available for alfresco dining.
Brazilian Steak House | Award-Winning Churrasco | Hot-Food Buffet | Caipirinha Cocktails | Fixed-Price Menu
How it Works: During this all-you-can-eat fine-dining experience, customers are first seated at tables bedecked with white linens. Then, a server parades out a selection of 16 churrascaria meats, carving off a portion of skewered beef, lamb, pork, or chicken. A two-sided, colored coaster—green for "keep it coming," red for "I'm stuffed"—lets the staff know if you'd like seconds or thirds. Diners can also help themselves to the buffet of salad fixings and side dishes.
Inside Tip: Vegetarians can skip out on the meat and pay a reduced price for the salad and sides buffets. The extensive salad bar is filled with traditional choices as well as tabbouleh and pickled shiitake, and the hot side dishes include a "mashed potato so smooth it could pass for crème fraîche," according to OC Weekly.
Caipirinha: a Brazilian cocktail made with the sugarcane-based spirit cachaça and lime juice
If You Can’t Make It, Try This: Amazon Churrascaria BBQ Buffet (1445 S. Lemon Street, Fullerton), more casual—but no less authentic—spot for Brazilian cuisine according to the Los Angeles Times.
At Mozambique Restaurant, spice savants infuse artfully arranged platters with the exotic zest of South African cuisine, hatching a diverse menu of grilled steaks, seafood, and specialty platters. Sealed in by the flickering caress of a hardwood grill, savory juices seek shelter inside a 9-ounce center-cut filet mignon ($34), and pearled couscous cradles fresh cuts of wild salmon cloaked in a saffron wine sauce ($22). Transport tongues to foreign shores with a starter plate of shelled peri-peri prawns ($12) before diving fork-first into the piquant tides of seafood curry, which arrives stacked with shrimp, lobster, and scallops ($27). Set the mood for a first date or send a message to rival grapes by ordering from a cavalcade of aged wines, which includes white, red, and full-bodied selections.
Perched atop the hills of its namesake, Orange County Mining Co. pairs an eight-part champagne brunch with 19th-century nostalgia, as wagon wheels and cacti impart a rugged prickle to the restaurant's cozy atmosphere. The brunch offerings warm diners with carved prime rib and ham, cheese blintz, and other toasty tastes, before cooling palates with iced shrimp, snow crab legs, and lox. Ravenous miners can pile culinary ore into made-to-order omelettes, pancakes, and waffles, or gather steam with tamales and menudo at executive chef Horacio Barragan's Mexican station. To cap off appetites, baked delicacies and other sweets are either devoured or skewered for a dunk in the chocolate fountain.
Given that it's a seashell's throw from Newport Beach Pier, it's not surprising that Sol Grill is decorated with surfboards hung on bright red and yellow walls. But when the glint from the crystal chandeliers and antique glass bottles catches your eye, you realize there's something charmingly disjointed about this place.
It's a theme reflected in the menu, where guests find foods presented in unexpected ways. For instance, meals start with filet mignon prepared as an appetizer of hand-rolled meatballs in portobello gravy. Instead of clams, the chowder is studded with grilled Hawaiian ahi tuna, and a fettuccine dish surprises with swordfish and capers. Of course, there are some classic preparations as well, including rack of lamb charred over open flame, as fire encased in a steel box continues to be incapable of cooking anything.
Once a repair shop and storage facility for local fishing fleets, for the past 40-plus years Woody?s Wharf has flourished as a casual eatery serving prominent patrons such as Mickey Mantle and John Wayne. The waterfront locale fosters fresh seafood dishes such as crab cakes and swordfish, pleasing the palate of former owner Chuck Norris, who bench-pressed unsuspecting fishing boats amid sparkling views of Newport Bay?s harbor. For their popular weekend brunch, Woody?s chefs whip up classic egg dishes such as omelets and breakfast burritos, which waiters can ferry to a dockside outdoor patio for easier plate-sharing with mooching mermen.