Restaurants in Newport Beach

Culinary school wasn’t enough of a learning experience for Hany Fadda. During the summers between his classical training at the California Culinary Academy, Hany traveled extensively throughout the Mediterranean and the Middle East. These experiences heavily influence the cuisine that he creates as the head chef of Tannins Restaurant and Wine Bar, although he also celebrates Orange County by featuring an extensive wine list that includes more than 40 different local wines by the glass.

These wines complement the contemporary bistro-style cuisine. Italian cuisine appears most prominently on the menus, and the chefs strive for authenticity by importing prosciutto and hand-making their own meatballs in-house. In addition to the assorted pasta dishes, the menus also feature a number of pizzas with toppings that include everything from sausage and roasted red peppers to roma tomatoes and sweet basil. Desserts such as traditional Sicilian cannoli or tiramisu provide a fitting coda to the casually refined meals.

The eatery’s dining room embraces a more classical elegance, with silver candelabras on several of the linen-draped tables. High ceilings and archways between rooms contribute to this vaguely regal setting, as do the thrones that surround each table.

Crafted from fresh ingredients such as bigeye tuna, albacore, and quail eggs, Shinkou Sushi's hand-rolled delicacies treat palates to hearty bites of authentic Japanese flavor. An extensive menu beckons diners to choose from sashimi supplied in half dozens, hand and cut maki rolls, and more than 10 sushi combos. After choosing their wrap or rice preferences, customers can build their own rolls from ingredients such as hamachi, imitation crab, and radish sprout, or sample more than 15 specials, including a las vegas roll dispensed directly from the restaurant’s slot machine. Visitors seeking nonraw alternatives can savor one of Shinkou Sushi's many appetizers, salads, and rice bowls, all of which can pair with bottles of sake. In addition to biweekly happy hours, Shinkou Sushi grants free delivery of both cuisine and drinks to patrons ordering $25 minimums within a designated 3-mile area.

Vibrant paintings of a tropical sunset and bold orange- and teal-hued walls surround hot-pink booths and linen-topped tables inside Chaparosa Grill. An extended stay in the Caribbean inspired chef Tony's menu of homemade caribbean crab cakes, west indies shrimp curry, charbroiled-ahi sandwiches—1 of 10 stacked delights—and blackened steak pizzas. The eatery's catering services present a variety of menu options for groups of more than 20 people or more than 40 human-child-size robots. Tony cultivated a classical education at the Shrewsbury College of Arts and Technology in England before cooking cuisine in Her Majesty's Land, Italy, and France, and along the way he picked up worldliness and a perfervid interest in delighting palates.

Moist double chocolate chip cookies speckled with rich chocolate chunks. Coconut cheesecake brownies drizzled in chocolate syrup. Chocolate mousse-filled buttercream cake frosted with tufts of dark chocolate. It’s clear that Loving Nutrition’s desserts embody indulgent excess. It may come as a surprise then that they also embody vegan ideals, containing no gluten, dairy, egg, soy, or nuts. A pastry mecca for those with vegan beliefs or food allergies, Loving Nutrition stems from the brain of Suraya Iller, a pastry chef and mother of two. After noticing that many children with food allergies were excluded from eating birthday cakes and holiday treats, she swooped to the rescue, baking desserts that everyone could enjoy. In addition to whipping up red velvet cupcakes, chocolate chip cookies, and buttercream cakes, the shop also serves a variety of gluten-free breads, including tomato focaccia and pumpkin cranberry.

Under new ownership, Soprano's fills its menu with classic Italian recipes. Chefs top the penne con Sarge with grilled chicken, sun-dried tomatoes, and a tarragon-cognac cream sauce and ladle rosemary demi-glace over braised lamb shanks. Soprano's also creates specialty pizzas such as the maui with ham and pineapple and the new yorker—simple slices of cheese with tomato sauce.

Seasoned chef and owner Rodrigo Olmedo brings nearly 30 years of culinary experience to crafting Ale Roma Cucina's menu of traditional Italian cuisine. His creations are diverse, from elegant pasta dishes such as the rigatoni con salsiccia—with sausage, asparagus, caramelized onions, sherry, cream, and reggiano cheese—to more casual panini sandwiches and rustic pizza suited for gourmet lunch hours.

Behind the bar, rows of wine bottles line the wall, looking out upon the dining room where marble-topped tables fill with plates of steaming gnocchi and discussions about whether The Mona Lisa actually had teeth. The restaurant’s selection of libations also includes numerous bottled and draft beers as well as espresso drinks to savor with slices of tiramisu.