Oak Grill is a true Newport Beach original where fresh is always in season. Located at Fashion Island Hotel, delightful dining awaits with an atmosphere of inviting luxury that extends from the light-filled interiors to the lush, expansive outdoor deck and fireside area. Discover a menu that is artfully simple, yet endlessly imaginative, making Oak Grill the perfect gathering place for breakfast, lunch, dinner or any special occasion.
Inspired by California diversity and freshness, Chef Valles creates unexpected twists on delicious classics. And for us, fresh means staying local and sourcing ingredients from purveyors with sustainable practices. Breads and pastries are baked daily in-house, and seafood is line-caught from local anglers.
The menu offers something for every California taste, from the Eight Karat salad featuring carrots prepared eight ways, to a lighter take on a Crab Louie, to premium cuts from Brandt Beef.
The Perfect Pairing
We offer a premium selection of California wines, along with original craft cocktails made with our private selection of hand-blended liquors created exclusively by master distillers.
When you crave a more intimate location for dining with your group, Oak Grill’s Private Dining Rooms will do. Featuring two private dining spaces for up to 22 guests, it’s the perfect place to host a lunch or an evening to celebrate.
The cozy, yet roomy Fireside patio area is the perfect place to take in the beautiful Newport Beach sunset, and enjoy fresh breezes. Whether you’re joining for an afternoon happy hour hangout or an express lunch in-between meetings and shopping, your time around Fireside will heat up.
Meet the culinary mastermind behind Oak Grill: Chef Valles. Chef is originally from Orange County, and is known for working with renowned chefs Michael Voltaggio and Chef Cole Dickenson. She is a strong proponent of sustainability, and using locally-produced ingredients throughout her dishes. She believes in utilizing whole vegetables from stem to root, along with serving a variety of cuts of meat.
From baking bread and wedding cakes to special cookie doughs, 20-year hospitality professional Pastry Chef Andy de la Cruz loves doing it all. Chef is especially known for coming up with “personalized artistic desserts” for events, giving clients sweet one-of-a-kind endings that are yummy, clever and fun. For these creations, he puts flavor first, and then focuses on presentation—a process that includes teamwork and experimentation with ingredients, colors and shapes.