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Red o newport beach
Red o newport beach









When our frozen mango margaritas were served, I thought we had stepped into a. We were extremely excited to eat at the restaurant, given not just positive reviews from various sites, but strong recommendations from our concierge and local friends who live in the area.

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  • We will be eating here again and we look forward to ordering other items. It was pricey but definitely worth your money. The shrimp pieces where big and it had a good amount of lobster. I had the lobster and shrimp enchiladas and they tasted great. The veggies where also yummy and still had a light crisp. She said the chicken was flavorful and not over cooked. My wife had the chicken fajita and she loved it. I think it could have used a little spice but it really tasted great. It was made from real avocados and had lots of flavor. We ordered the guacamole as an appetizer. The staff was friendly and very knowledgeable on the menu. The music outside was really loud and we let our server know and they lowered it. They sat us outside in a covered patio area. We checked in and we where quickly taken to our table. The mall was great and the restaurant was even better. We love Rick Bayless and watch him on PBS all the time. But we hear Rick Bayless had a restaurant there. My wife and I went to Fashion Island for some shopping. This visit happened during COVID (May 2021). Really? My sympathies were with the baby, who merely expressed how I felt. And then, as the volume of the restaurant had pitched and I literally felt queasy, a baby started squalling and wouldn’t stop. Our own Gen Z kids were happy with their entrees - seafood enchiladas - but my husband found his chicken fajitas to be “pedestrian.” And my pollo asada was the meanest, smallest, driest piece of chicken I have ever encountered cooked by a professional, and the accompanying mole sauce was sickeningly sweet (trust me, I’ve had wonderful mole sauce at other Mexican restaurants in my lifetime - I know how it’s “supposed” to taste). By the time we could flag our waitress - over the din of a nearby table stuffed with beachy Gen Zers hollering obscenities at each other - the main courses arrived. Our queso appetizer came with two few soft tacos to wrap them in, and the small lump of guacamole looked, and tasted, like it came straight from the supermarket, and it was deposited on our table without chips. But as I watched our hard-working waitress ricochet among too many tables, I sensed a train wreck in the making. Those were some of the best margaritas I’ve ever sipped.
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  • Red o newport beach