Orange Coast “Best Restaurants” 2017

A Restaurant
Let us count the ways we love A, still a Newport Beach icon. The dark, clubby lounge screams “Stay for one more.” Chef Jon Blackford’s confident New American cooking covers classic steaks, with surprises such as braised rabbit Bolognese. A mood-lifting sound system is a classy asset, and so is the satellite A Market by O.C.’s beloved pastry chef Shelly Register. 3334 W. Coast Highway, newport beach, 949‑650-6505,

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The Arches Lives on in Spirit


“The Arches restaurant was a Newport Beach institution that welcomed celebrities and Marines and everyone in between.

It opened in 1926 and served the likes of Shirley Temple and John Wayne among other Hollywood stars from its original West Coast Highway building.”

Read the full article here.

A Restaurant Receives OC Register ‘Icon’ Award

“The Register’s Icon Award honors a restaurant that’s been open for 10 years or more and continues to set standards for others to follow. Founded in 1926, A Restaurant in Newport Beach has had a serious head start on the competition.

Most restaurants of that age, frankly, survive on nostalgia alone. But A Restaurant continues to reinvent itself and remain not just relevant but absolutely essential.

A total remodel six or seven years ago helped breathe new life into the historic building’s old bones. The addition of A Market next door has been a boon as well. But much of the credit lately goes to chef Jonathan Blackford, who has completely revitalized the kitchen over the past few years. The steaks are superb, especially the prized Japanese Satsuma beef on the occasions when it’s available. But what might be even more impressive is what Blackford does with that beef while it’s still raw. The beef tartare is sublime.”

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Video feature on A Restaurant from Grub Tribe

“A Restaurant and Market • Newport Beach • California was originally the Arches. It’s been a legendary restaurant in Orange County for years, and today it’s better than ever. Chef Jon Blackford told us about the venue’s unique history and how he’s keeping the menu current without denying tradition.”

Click here to watch the video