Andrea

12/13/2019

“This dish is elevated, yet simple enough to make any weeknight dinner a little extra special,” says Andrea Chef Chris Simons.
Full Story: PARADE Magazine

With thousands of photos tagged on Instagram, it’s easy to fall victim to a late-night social scrolling session, staring at big bowls of noodles and salivating. There’s just something about pasta that’s comforting, fulfilling and way more enticing than say, salads. Not gonna lie.Thr...

07/10/2019

Orange Coast Magazine nominated Andrea for OC's "Best Ocean View Restaurant," and we'd be proud to earn your vote!

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04/29/2019

This year, bring everyone together for a Mother’s Day celebration that will warm her heart. For reservations, call 855.250.9382.

02/24/2019

INTRODUCING: CRUDO MENU
This week, Andrea launched our crudo menu, an inspired lineup of perfectly balanced seafood small plates (like this blood orange cured salmon belly!) available in the bar and restaurant. Check out the full menu below

01/14/2019

It's the most delicious week of the year - just ask Sauté Magazine! For Dine Newport Beach Restaurant Week reservations, visit andreanb.com

No one needs an excuse to dine out in Newport Beach, but if you somehow require one, Newport Beach Restaurant Week is exactly that.

08/24/2018

"This summer, Chef Troy Mendoza debuts a new crudo menu, featuring seafood like scallops and yellowfin tuna prepared the Italian way, with the finest cold-pressed olive oil, salt and citrus." -Modern Luxury Orange County

A look at four of O.C.’s finest chefs

08/17/2018

"For travelers who hold a love of gastronomy and prefer destination getaways, these seaside diners in Newport Beach will not disappoint."

Thank you, TravelAge West Magazine!

06/11/2018

"An ice-cold cocktail sends a message we can’t ignore. Stir in some sunshine and voilà: Summer!" -Pelican Hill Magazine

Sonoma Club Cobbler ½ oz St. Germaine elderflower ½ oz Grey Goose La Poire ½ oz lemon juice 1 oz pineapple juice 3 oz French rosé still wine Garnish with

05/23/2018

Soft Shell Crab, Peperonata Purée, Fregola Sarda
and Frutti Di Mare