Browsing the selection on ONEHOPE Wine's website, you'll find typical characteristics such as the type of wine, the vintage, and the recommended food pairings. But you'll also notice that each wine has a cause such as "Fight Against Breast Cancer," "Support Children with Autism," or "End Childhood Hunger." That's because half of ONEHOPE Wine's profits go to nonprofit causes. To date, the wines, which have been created in partnership with Robert Mondavi Jr., have raised more than $1 million.
Befitting its name to the letter, California Wine & Cheese exclusively celebrates the work of artisan wineries and creameries all over California. The California-centric collection includes more than 100 different wines, many of which appear in a floor-to-ceiling wine rack that fills almost an entire wall with horizontally arranged bottles. Behind the shop's bar, the staff pours more than 50 of these labels by the glass and the flight, allowing visitors to taste everything from chardonnay to zinfandel. Selections range from a diverse collection of white and reds, which are both available for guests to try.
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.
Though it has no legal bearing in the U.S., the Bavarian Purity Law of 1516 is gospel at Newport Beach Brewing Company. It stipulates that only three ingredients should be found in beer: barley, hops, and water. Brewer Derek Bougie sticks to this 16th century decree when creating all of Newport Beach's beers, which include hefeweizens, pale ales, and the comically named Evil Monkey and Village Idiot. And the Bavarian approach pays off: Derek's beers have earned the brewery two bronze medals, two silver medals, and one gold medal at the Great American Beer Festival.
While Derek sticks to tradition, Newport Beach's head chef, Gabriel Beltran, prefers putting an contemporary spin on classic bar food. Made entirely in-house, his cuisine ranges from bourbon stout salmon, 1/2 lb. Harris ranch raised burgers, and fish and chips to brick-fired, garlic-crusted pizza topped with macaroni and cheese. His innovation even extends to desserts such as calzone filled with white and dark chocolate. Beer-fueled feasts unfold in front of Newport's HD televisions and 101-inch flat-screens, which stay tuned to the latest sports and weather reports from neighboring planets. Patrons may also visit the beer garden and patio located near the beach and the bay on Balboa Peninsula.
They say that practice makes perfect. Open since 1973, Gallo's Italian deli has had 40 years to perfect its Italian sub sandwiches. Each one starts with Gallo's fluffy bread, which is then topped with cheeses such as cheddar, swiss, jack, or provolone, and meats such as mortadella, capacolla, and pastrami. Customers can compile these deli cuts into custom sandwiches, or opt for one one of the house specialties like the Italian meatball sub, which is topped with Gallo's signature tomato sauce.
Seaside Catering Company’s deli chefs start anew each day as they craft carryout lunch meals, frozen hors d’oeuvres, and platters of prepared, multicultural fare to sate guests' appetites. Hold breakfast in each hand with a duo of muffins laden with bacon, egg, and cheese ($2), or bury taste buds under avalanches of frozen 12-piece packages of italian sausage-stuffed mushrooms ($9.50). A quart of butternut-squash soup ($9) warms mouths or melts down gaudy ice sculptures. Up to 10 people can excavate platters of traditional quiche lorraine or chicken and artichoke quiche ($19.50) before leading spoons on a hike up the sugary peaks of pumpkin spice-bread pudding, baked in batches of 16 or 32 ounces ($4.50; $7.50).