Olea. Cellar,Craft,Cook
Terrine of Duck Liver, Bacon & Bourbon

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

2001 Westcliff Dr #100, Newport Beach, CA 92660, USA
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Opening times
Fri: 5:00 - 11:00 pm
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