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Red O, a Rick Bayless-inspired restaurant that has a location in Newport Beach's Fashion Island center, will replace Donovan's in UTC area.

Red O, an upscale restaurant brand that showcases celebrity chef Rick Bayless authentic Mexican cuisine, is coming to San Diego where it will take the place of Donovans Prime Steakhouse.

The Irvine Co., landlord for the 825,000-square-foot Plaza office complex in the UTC area where the restaurant will be located, announced Monday its plans for the space that Donovans will vacate Jan. 3 before relocating to its new home on Prospect Street in La Jolla.

Red O and the Irvine Co., which will raze the standalone Donovans restaurant structure, expect to invest $7 million in creating the new 8,300-square-foot restaurant that will also include a 2,000-square-foot patio. The Irvine Co. will start construction in early 2015, with an opening expected in mid-2016 across from Westfield UTC.

The move marks the first San Diego location for Red O, which already operates in Los Angeles and Fashion Island in Newport Beach and will be opening in Santa Monica as well. Bayless cuisine, which is inspired by the food typically found in various regions of Mexico, most notably the Yucatan, Oaxaca and Baja California, is the centerpiece of Red Os menu.

Bayless, while not technically a co-owner or partner in the Red O restaurants, has complete control over the menu, and his team trains all the chefs at his well-known Chicago restaurants, Topolobampo and Frontera Grill. Everything on the menu must be approved and tasted by Bayless personally, said Red O Chief Operating Officer Jason Miranda.

Were taking a steak and seafood restaurant and adding a Mexican twist so people would be wrong to categorize us as a typical Mexican restaurant, Miranda explained. Therefore its upscale dining with a ticket average of $70 plus per person, the same price point as Donovans.

Obviously it caters to upscale neighborhoods, and La Jolla being an upscale neighborhood, it can support these type of cuisines because of the affluence in the area. We thought it could be a good fit.

The move to San Diego is part of an expansion plan to bring the Red O concept to other locations across the country, with one to two openings planned a year, Miranda said.

Red O in Newport Beach is one of the top performing restaurants among Fashion Islands nearly 50 dining venues, said Irvine Co. spokesman Michael Lyster. Bayless is a James Beard award winner and host of the PBS series Mexico: One Plate at a Time.

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Rick Bayless concept headed to UTC

VOL. 129 | NO. 246 | Thursday, December 18, 2014

Folks Folly has finished rebranding and renovating the restaurants adjacent butcher shop that opened in 1989, a spate of activity that also included renaming the shop in honor of restaurant founder Humphrey Folk.

The butcher shop adjacent to Folks Folly that opened in 1989 has been rebranded and renamed in honor of restaurant founder Humphrey Folk.

(Submitted Photo)

The shop, at 551 S. Mendenhall Road, is now Humphreys Prime Cut Shoppe. It also has launched an online store, http://www.HumphreysMemphis.com, and rolled out a new brand identity, fresh marketing materials and redesigned packaging as part of the changes.

The namesake of the shop and of Folks Folly Prime Steak House was a businessman involved in construction and real estate development whose work took him around the country and who, perhaps unsurprisingly, developed a deep appreciation of good food and fine wine.

Lauren McHugh, Folks Folly president and managing partner, said that Folk would often give gift packages of prime steaks to business associates as well as to friends. He was doing that out of the back door at Folks Folly as early as 1977, she said.

Now, were giving him the iconic front door he had always envisioned, she said.

The newly rebranded shop sells fresh, hand-cut meats and other gourmet products, and Humphreys items can be delivered in Memphis or shipped overnight anywhere in the continental U.S. Its a way, Humphreys manager Terry Martin said, that customers can take the restaurant experience with them choosing a hand-cut prime steak and other fixings for a customers home, in other words, is the next best thing to enjoying them in the Folks Folly dining room.

Hours of the newly renovated butcher shop are Mondays through Saturdays from 10:30 a.m. to 6:30 p.m., and its closed on Sundays.

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Folks Folly Rebrands, Renames Butcher Shop

The newly reborn, $100 million Edgewater Hotel on the shores of Lake Mendota has been under construction for more than two years.

It still is.

True, the Statehouse, Edgewaters fine dining flagship restaurant, opened its doors to diners in late September. But on many levels, its just not ready for prime time.

Some of the problems are physical. During lunch last week, diners raised their voices to be heard over the installation of doors somewhere in the kitchen. A utility cart bearing the name of Edgewaters developer, Findorff, loitered next to a ladder in the bar area.

As one approaches the restaurant through the lobby, the design is sleek and modern, paying photographic homage to Madison icons like Ben Sidran, Harry Steenbock, Oscar Meyer and Mike Leckrone.

But during the giddy debut of Edgewaters ice skating rink, one of the slick interactive digital lobby displays had stopped, frozen on an error screen.

Service, too, felt under-rehearsed. During dinner more than two months after the restaurant had opened, everything was late.

One cocktail took an hour and fifteen minutes to arrive, by then watery and weak. Another didnt arrive at all as we learned later, the bar didnt have the ingredients.The whole endeavor took two and a half hours, including the hour we sat, waiting to place an entre order.

To their credit, servers were friendly, quick to suggest replacements for items no longer on offer (duck fat tater tots), and compensated for slowness with free wine.

But they couldnt answer basic questions.What comes on the Statehouse burger, for example? (Its not mayonnaise; its chili aioli.) One fumbled, apologetically, after losing our order.

Continued here:
Restaurant review: The Statehouse, Edgewater's fine dining flagship, remains a work in progress

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