Olea in Newport Beach is the latest addition from Russ Bendel et al, who brought Vine in San Clemente, and Ironwood in Laguna Niguel. It is only a few months’ old, but the restaurant is already a hotspot for diners wanting a sit-down meal, as well as those looking for solid cocktails and a few nibbles. The house-made duck liver terrine is a signature at Olea and not to be missed. The hearty country-style pate is best eaten on top of crispy grilled bread with a dollop of tart grain mustard. Cornichons add another level of acid and crunch.

Check out the blog post: https://tinyurl.com/y2mr68ny

madhungrywoman

Contributor