RED O RESTAURANT SPICES UP SUNDAYS IN NEWPORT BEACH WITH A MEXICAN MARKETPLACE BRUNCH, STARTING APRIL 6TH
Rick Bayless’ Newport Beach outpost will offer made-to-order brunch every Sunday featuring
chilaquiles, huevos rancheros, ceviche, paella, and more !!
In celebration of Southern California’s favorite meal, Rick Bayless’ sophisticated, Oaxacan-influenced eatery, Red O Restaurant Newport Beach, introduces Sunday brunch beginning April 6, 2014. For a set price of $45 for adults and $15 for children (kids under 6 eat for free), the restaurant will offer each guest enticing Mexican breakfast and lunch favorites alongside refreshing beverages. Inspired by traditional Mexican marketplaces, the restaurant’s patio space will be transformed into a series of stations, each dedicated to a specific dish, including huevos rancheros, chilaquiles, paella, seasonal salads, fresh fruit and pan dulce, and a taco carving station. All stations will feature made-to-order, al gusto dishes, including a dessert station with liquid nitrogen ice cream. Endless Bloody Marys, Tequila Sunrises, and Mimosas are also available for an additional $20.
Menu highlights include, but are not limited to:
Crispy yellow corn tortillas tossed in either Colorado sauce or Creamy tomatillo sauce, with choice of toppings (Chorizo, grilled chicken, avocado, crema, tomatoes, onions, black beans, eggs, queso fresco, jack cheese, fresno chili, roasted poblano chili)
Fresh white corn tortilla, refried beans, Colorado sauce or creamy tomatillo sauce, topped with a sunny side egg, and choice of toppings (Chorizo, grilled chicken, avocado, crema, tomatoes, onions, black beans, eggs, queso fresco, jack cheese, fresno chili, roasted poblano chili)
Slow-cooked rice with shrimp, chicken, chorizo, black mussels, roasted poblano chilies, grilled corn, white onions, calibicitas, baja olive oil, and roasted tomatoes
Charcoal grilled steak, chicken, and shrimp with fresh white corn tortillas, Mexican red rice, refried black beans, and choice of toppings (Red salsa, green salsa, pineapple salsa, onions, cilantro, crema, napa cabbage slaw, avocado, tomato, jack cheese & cotija cheese, escabeche)
Yucatan shrimp and calamari, classic Albacore, served with plantain chips
Sundae Bar & Mini Mexican Deserts
Made-to-order liquid nitrogen ice cream with choice of toppings (Cajeta, hot fudge, candied almonds, chocolate streusel, canella whipped cream, blueberry compote, bacon streusel), and an assortment of mini Mexican inspired desserts (Tres leches with torched meringue, Guajillo chocolate fudge with coconut, and assorted tropical jelly candies)
Service will begin April 6th from 11 AM – 3 PM and will run every Sunday indefinitely. Reservations are recommended. For more details please contact Red O Restaurant at (949) 718-0300 or go visit them at 143 Newport Center Drive Newport Beach, CA 92660. They can also be found on Facebook at RedORestaurantNewportBeach and Twitter at @RedORestaurant.