Recipe for exposure

Carol Hayes said she has reservations in restaurants all over town next week.

When the town she’s referring to is Newport Beach, that could be one expensive dining experience.

Fortunately, for Hayes and other foodies in the area, Sunday marks the kickoff of the 2nd Newport Beach Restaurant Week, where great meals can be served at bargain prices.

Hayes, an administrative assistant at Five Crowns restaurant, said Restaurant Week is a perfect opportunity for people to go to places they might not choose otherwise, because of the cost.

Celebrating the diversity in cuisine, ambience and location unique to Newport Beach, about 75 local restaurants will join in the citywide culinary celebration running through Jan. 24.

All lunches will be priced at $15, but new this year is the introduction of tiered pricing for dinner.

Guests can choose from a more moderately priced meal valued at $20, or the $35 meal offered at some of the more higher-priced restaurants.

Either way, you’re getting exceptional food at an affordable price, Hayes said.

“Restaurants put their best foot forward, offer a great value, and it’s a lot of fun.”

Seared rare ahi at The Bungalow. Macaroni and cheese with Taleggio black truffles at the Palm Terrace. The “pink plate” featuring fresh salmon, jumbo scampi and lobster ravioli at Amelia’s.

New York steak with garlic mashed potatoes and seasonal vegetables at 21 Oceanfront. Macadamia nut and almond torte served a la mode at Roy’s. Key lime tart at Wilma’s Patio.

So many choices and so little time, as local restaurants entice customers into their dining rooms with special, three-course gourmet meals featuring a choice of starter, entree and dessert.

Restaurant Week director Peggy Fort said the two-tiered pricing system was a way to enable more restaurants to participate, especially some of the smaller, individually owned establishments that may not get as much attention as some of the larger, more well-known restaurants in the area.

“We want to draw people in [to restaurants] that maybe don’t usually go out as much or just want to try a new restaurant,” Fort said, adding that the two pricing levels should appeal to all different types of diners, whether it’s families, couples on dates or business professionals.

Many people who might not take time out to go to a restaurant for lunch during the week also make exceptions when they have the chance to try new restaurants during the day at a great, all-inclusive price.

“The lunches are very popular with the business community. People will try to round up friends at the office to go to lunch,” Fort said.

Whether it’s lunch or dinner, John Robinson, owner of Amelia’s restaurant on Balboa Island, welcomes the increase in business Restaurant Week brings.

“January is a slow time for us, a slow month of the year, and this is a good chance to get people out and about when they normally wouldn’t be,” Robinson said.

Amelia’s is one of the restaurants offering dinner for $20. Their food is simple, Robinson said, but very good, and for $50, a couple can have a great dinner including wine.

Over at 21 Oceanfront, manager Roberto Marino said they’ve undergone a bit of a face lift in anticipation of Restaurant Week.

“We’ve put it in all new windows, and we have a spectacular sunset view,” Marino said.

The restaurant is anticipating a very busy week, especially on Sunday night, since Monday is a holiday.

IF YOU GO

WHAT: Newport Beach Restaurant Week

WHEN: Sunday, Jan. 20 through Thursday, Jan. 24

INFO: Reservations are recommended at most locations. For a complete list of participating restaurants, menus and pricing, go to www.newportbeachdining.com.

SUE THOENSEN may be reached at (714) 966-4627 or at [email protected].