REPORTER’S NOTEBOOK:

Talk about a plum assignment.

Most days, lunch for me is take-out food on the fly.

I’m a reporter. Not only do I not have the time to enjoy a leisurely lunch, but one at French 75 in Fashion Island would ordinarily be out of my price range.

Not this week, though. On Monday, which was Day 2 of Newport Beach Restaurant Week, I got to mingle with the rest of the locals out trying special three-course prix fixe lunches for the affordable price of $15.

As an added bonus, I got to take our ace photographer, Don Leach, with me. It took a good 15 minutes before we stopped looking at our watches and worrying about the newspaper long enough to relax and eat, then once they brought the food, we forgot all about the good old Daily Pilot.

It was raining, but that didn’t stop people from venturing to the busy shopping center and crowding into the French 75 lobby, where there was a wait for tables. Both dining rooms and the bar were packed, and our waitress, Alicia Woodford, said it had been like that since the doors opened at 11:30 a.m.

“The price gets them in the door” but it’s the menu and service that makes the experience worthwhile, Woodford said. The menu features signature entrees and desserts that are always available, not just specific to Restaurant Week.

Woodford said a good lunch crowd for the restaurant is typically about 100 “covers.” That’s what we guests are called behind our backs, she explained, though even she wasn’t sure where the term came from. Anyway, during Restaurant Week, the lunchtime crowd averages 100 covers an hour.

Woodford is hoping some of those people come back for dinner, and not just for a special occasion or holiday.

“This is my life’s bread, and I’d like to see more people coming in on a regular basis,” Woodford said.

Don and I had the shrimp dijon appetizer first. There were about six shrimp with chopped tomatoes in this little skillet smothered in a creamy, dijon sauce. I was kind of upset when they took the skillet away before I had a chance to ask for more bread. To dip in that sauce, well, I told you I don’t get to eat out much these days.

I had the walnut crusted salmon salad, Don had the short ribs, there wasn’t anything left on either one of our plates when the waiter came over to the table and we could hardly wait for dessert.

That’s right, dessert. Chocolate souffle for both of us, smothered in whipped cream and chocolate sauce. Hey, it’s included.

Personally, I think it was too soon for me to do this story. I really think I should have been out in the field for about three more days gathering information.

After all, I haven’t had a dinner yet.

WHAT: Newport Beach Restaurant Week

WHEN: Runs through Thursday. Lunches are $15; dinners are $20 and $35.

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].