When Amelia Seton opened her restaurant in 1961, she filled the menu with favorite dishes from her native Sorrento, Italy, as well as with catches off Balboa Island. Now helmed by multiple generations of Setons, Amelia's Seafood & Italian Restaurant serves dinners of clam bisque and Amelia's recipes for calamari and bouillabaisse. Pastas such as angel hair and linguine twirl beneath alfredo and lemon-butter sauces with meatballs and chicken breasts, and the kitchen prepares veal and chicken in traditional parmigiana, marsala, and piccata styles. Back in Sorrento, Amelia's extended family still runs her brother's restaurant, which stays connected to Amelia's Seafood & Italian Restaurant via tin-can telephone.
Beckoning to diners with a casual elegance, Patril Bistro & Catering serves up a rotating menu of made-from-scratch fare. The bestselling braised short ribs dazzle diners with braised beef, garlic mashed potatoes, fresh veggies, and a drizzling of shiitake-mushroom glaze ($23). Mouth must-haves include the shrimp scampi ($18) and the Bianca pizza, a thin-crust creation drizzled in olive oil and topped with mozzarella, sautéed mushrooms, caramelized onions, sliced prosciutto, and arugula ($20 for a 13-inch). Or heat up chilly tooth caves with the warm spinach salad, a mix of sautéed mushrooms, sun-dried tomatoes, applewood smoked bacon, and delightfully crumbled goat cheese, finished with a splash of balsamic vinaigrette ($14).
Authentic Italian Thin Crust Pizza. We offer first generation quality and tradition with over 15 specialty pizzas and a full Italian bakery. Come check out our full menu of Pizzas , Pastas , Subs and much more mouth watering daily prepared dishes and sweets.
At first glance, South Coast Pizza Parlors might look like an ordinary family pizza joint. The requisite video and redemption games chirp and ring near the entrance. Six big-screen televisions flicker with sporting events. But the difference is in the pizza--the kitchen crew crafts dough and sauce fresh every single day, drizzling pies with classic toppings such as green peppers and pepperoni, as well as more non-traditional options including vegan cheese and soy chorizo.
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.
As a teenager in the farm village of Calabria, Italy, Domenico Maurici helped his family grow farro, a rare grain. After graduating from Italy's Culinary Institute, Domenico went on a cruise of the Pacific Coast and fell in love with Orange County; he selected it as the place where he would open his own restaurant centered on the grain he had grown up with.
At Il Farro, Domenico transforms farro into pastas and risottos, which he uses to build specialty dishes such as the farrotto con salsiccia with Italian-style sausage and pecorino cheese. The menu also includes pizzas layered with prosciutto. There are also seafood creations such as linguini pescatore with New Zealand mussels, manila clams, calamari, and king crab.