Brothers Michael and Jeffrey Mastro created the popular Mastro’s restaurant brand then sold it in 2007, only to turn around and launch a new upscale brand, Prime Steak Concepts, focused on seafood and steaks.
After creating high-end restaurants in key cities such as Scottsdale, Phoenix, Chicago, Beverly Hills and Del Mar, the company unveiled Ocean 48 last summer in the former Fig & Olive space at Fashion Island.
After a complete remodel, Ocean 48 debuted as an upscale and contemporary seafood and steak concept. The restaurant is large yet has an intimate ambiance thanks to myriad dining spaces that provide a variety of experiences. Two bars, secluded booths that overlook a showcase kitchen, along with tables strategically placed around a shallow pool, are among the dining options at Ocean 48.
Make no mistake: this is luxe dining. There is a dress code—nothing too restrictive, but it fits the environment. Athletic wear is not allowed, and the restaurant discourages printed tees, sweatshirts, hats and visors. “Please dress as your elegant selves,” the restaurant states on its website.
The raw bar section of the menu features daily fresh oysters, Maine lobster cocktail and colossal shrimp cocktail. The caviar section includes one of the Ocean 48 signature dishes: caviar cones with Siberian osetra caviar, horseradish creme fraiche and gold leaf.
Appetizers feature Maine lobster escargot, chicken fried lobster tails and wagyu beef tartare.
Seafood dishes include sea bass, branzino, scallops, crab legs and lobster tails. If you love steaks, you’ll swoon over the options at Ocean 48. You can savor A5 Kobe beef, filet mignon, bone-in wagyu tomahawk and Australian rack of lamb,
And the sides? They’re not an afterthought here. Try Executive Chef Hugo Ledesma’s au gratin potatoes with gouda and mozzarella, or sauteed wild mushrooms. Or maybe a crab and shrimp mac and cheese is more your style.
Then there’s the dessert list. Nearly a dozen decadent delights are listed, as well as dessert wines and cordials.ÂÂ
Ocean 48 is a place to see and be seen while relishing exceptional cuisine.
Ocean 48, 151 Newport Center Drive,
Newport Beach, (949) 989-0048, Ocean48.com.
Trela’s Hot Take
Fellow food writer Malena Gordon and I dined at Ocean 48 last month and agreed that the dinner exceeded our expectations.
We sat in one of the coveted booths overlooking the kitchen so we could watch dishes being prepared while indulging in our own culinary whims.
Our server Robert provided a perfect Cliff notes summary of the menu along with suggestions on what to order—although we didn’t have to think about saying yes to the caviar cones, which proved to be a delightfully decadent start to an equally decadent dinner.
After the caviar cones came the A5 beef, among the best we’ve had.
We learned that martinis are a specialty of the house, so we became James Bond groupies for an evening and ordered martinis shaken – not stirred – tableside.
Robert recited a long list of menu items and detailed descriptions, each sounding more mouthwatering than the last.
“All of our seafood is perfectly seasoned in the chef proprietary seafood blend,” Robert told us. “It’ll be hand seared and cooked throughout for the perfect crispy texture this evening. A few notable suggestions I always love to recommend is our Chilean sea bass, and our basil and herb arctic char is unique to our menu. One of my favorites is our crispy branzino filet. This evening, we do have a wonderful selection of steaks. All of our steaks are USDA prime, Northwestern corn-fed cattle, which we wet age for 28 days. The only exception will be my 45-day dry age ribeye, which is one of my personal favorites. All of our steaks are cut in house to ensure freshness and perfectly seasoned. They’re going to be placed on a 1500-degree broiler and brought out on 500-degree plates.”
Every dish he described sounded craveable.
Our caviar cones were delicious as was the A5 sliced beef, and my dirty martini was as perfect as they come. We also sampled a variety of dishes including a Napa salad, corn crème brûlée, roasted cauliflower, lobster tails and the New York strip, which arrived on a hot, sizzling plate accompanied by truffle butter and green peppercorn demi-glace.
“That corn crème brûlée is definitely a fan favorite. It goes on everybody’s Open Table as their favorite side,” he said, referring to the restaurant’s reviews on the third-party reservation platform.
Ultimately, said Robert, “We really try to curate memorable dining experiences for our guests.”
Mission accomplished. Between the décor, the service and the cuisine, Ocean 48 delivers an exceptional dining experience.
