Restaurateur Salvatore S. D'Abbusco was born in Naples, but traveled to the United States at the age of 24 to marry a woman from Philadelphia, with whom he'd fallen in love on a cruise. He wanted to bring the tastes of Italy to his new home and founded Salvatore Cucina Italiana more than 20 years ago.
His chefs toss pasta dishes made from traditional Italian recipes with italian cheeses, shellfish, chicken, and lamb. They handcraft tiramisu and blend, cut, and fold their own dough for manicotti. Sommeliers complement the extensive menu with an array of white and red wines from Tuscany, Sicily, and California, for a greater blend of international flavors than UN potluck parties. Each meal begins as servers lay complimentary bruschetta, in lieu of traditional bread, onto white-clothed tables arranged under ornate gilded lamps and pasta-covered walls.
For more than 50 years, Shrimp House - Fontana has served up more than just shrimp?but of course, it's got that, too. At the cozy and hospitable local staple with a playful, nautical interior, kick off meals with sweet snow-crab salads and cups of Boston-style clam chowder. The hand-breaded jumbo shrimp are fried until they're crispy and tossed into sandwiches, baskets, or onto skewers after getting a brush of spicy and smoky chipotle sauce. The restaurant also boasts a bar with craft beers on tap, wine by the glass, and freshly made red or white sangria.
Though he didn't work in the restaurant industry, the very first time Rick Covert set foot in The Sand Crab Tavern—established in 1988—he knew that one day it would be his. Some 22 years later, he finally bought it, and though he's made a couple of changes, Rick has maintained the restaurant’s defining traits. A primary change was the addition of Rick's Black Pearl, a twice-weekly spread of raw oysters on the half-shell. What he hasn't changed, though, have been some of the faces customers have gotten to know before he took the helm: cook Lucy has been boiling crawfish at the tavern for more than 15 years, and server Kim has been doting on guests in the lantern-lit space for more than 19 years.
Perhaps almost as important as The Sand Crab’s food and faces are its surrounds. Dangling in the net that’s suspended from the ceiling, like delicious constellations hover starfish, shells, and realistic crabs. And, mimicking the barnacle-coated sides of a whale, the walls are encrusted with sepia-toned photos, nautical memorabilia, and navy patches. Wooden booths host enough dunking of Maine lobsters and king crabs into melted butter to be considered basketball courts. The Sand Crab Tavern hosts live blues music during Sunday brunch, but that's not the only time musicians visit. They're a common sight and sound in the warmly lit dining room, where guests can fill their ears while grabbing frosty bottles of beer sourced from local microbreweries.
Ana Maria Montoya Kishihara first landed on American soil in the early 1980s, bringing along her two young children, the traditional Peruvian recipes of her mother and grandmother, and a dream to start her own restaurant. She opened up Inka Grill in 1996, stocking its kitchen with fresh ingredients and setting up a wood-fired rotisserie to roast juicy Peruvian chicken dishes. Today, Ana’s daughter has taken over the family business, whipping up the authentic the Criolla recipes passed down from the three generations of women before her.
Amid the smoky rotisserie and bubbling pots of stew in the Inka Grill kitchen, chefs whip up fresh fish ceviches, savory steak stir-fry saltados, and flavorful seafood paellas. They pair heaping scoops of rice and beans with their rotisserie chicken, a poultry that reporters from Orange County Weekly lauded as “so juicy from tail to sternum you can barely tell the dark from the white.” Servers tote sizzling platters to the dining room, where vivid paintings of Peruvian children adorn the walls and a soft flute plays traditional Peruvian songs, i.e., Wham! covers. The staff pours glasses of the traditional chicha morada corn drink and presents cans of imported Inca Kola to quench the spice of their ultra-spicy green aji sauce, which the chefs have lightheartedly dubbed “Gringo Killer”.
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.