It’s not often a chef gets his name on a movie theater marquee, but in the case of the Business Journal’s 2020 Chef of the Year David Shofner, it’s a fitting tribute—and a clever marketing concept for Shofner’s Fable & Spirit Restaurant in Newport Beach.
Every Tuesday and Wednesday evening, Chef Shofner offers a three-course, prix fixe menu for patrons who dine under the large marquee at the Lido Movie Theater, about 100 feet from Fable & Spirit. The theater’s marquee proudly proclaims “Fable and Spirit” on one line, and underneath “Chef David.”
“It’s perfect for us because of the visibility—it’s just what we needed,” said Darren Coyle, who owns Fable & Spirit with his wife Jean. “Times are tough, but we’re getting through. There’s excitement around it. I am thrilled. It’s 35 seats outside, a fun atmosphere with the neon lights. We’re so happy with how this turned out.”
Coyle was even happier when I dined there last Tuesday night—he received a phone call letting him know that Fable & Spirit was one of only 25 restaurants in California deemed worthy of a Michelin “Discovery” award (due to the pandemic, Michelin is not awarding its traditional stars to California restaurants this year).
“It’s another high point for us,” noted Coyle.
Things started low in March when the restaurant shut down and Coyle and his staff decided to take their time and be careful with their reopening process. Now, thanks to the expanded patio, Coyle said he has more seats at Fable & Spirit then they did pre-pandemic.
Tweaked Menu
More seats is fine with Chef Shofner, who told me he’s creating a different menu each week for the Marquee dinners. Normally he’ll offer a choice of two starters, two entrees, and one dessert. But last week he veered from the norm and created a Southern Fried menu with his take on shrimp and grits as a starter (with white truffle parmesan polenta, tasso ham, stewed green tomato and pepper butter), free range Jidori chicken as the entrée (including jalapeno cheddar cornbread, applewood smoked bacon collard greens, and Yukon gold potato puree), and peach crisp for dessert.
The shrimp and grits was a California take on the classic dish, with flavors that melded perfectly and upheld Southern traditions. The chicken was, as expected, moist and flavorful. You don’t find collard greens on many local menus, probably because not many can make the dish come alive like Chef Shofner. The dessert was almost a deconstructed peach cobbler, and served as a fitting conclusion to the themed meal.
“Some of the dishes might make their way onto our regular menu,” hinted Coyle. “It’s a great way to try out new dishes.”
“Business here has been solid,” said Shofner. “Newport Beach has been great to let us build out our patio.”
The patios have also expended at Coyle’s other restaurants, Dublin 4 Gastropub and the adjacent Wineworks for Everyone in Mission Viejo. Shofner normally starts his days at those locations, then makes his way to Newport Beach for dinner service. He spends a lot of time in the kitchen, and it shows in his cuisine.
“My cooking is the flavors. It’s honest cuisine. I make sure the food stands on its own. I work seven days a week, but it’s a labor of love. It’s fun to challenge myself and create new things.”
Fable & Spirit, 3441 Via Lido, Suite A, Newport Beach, (949) 409-9913, fableandspirit.com.
