Newport Beach Restaurant Week: Opening Night at Billy’s at the Beach

After a rainy week, Friday evening left me in need of some sunny skies.
So last night, my husband, Scott, and I went to Hawaii.
Ok, we didn’t actually hop a plane, but we did make the drive over to Billy’s at the Beach for the kick off of Newport Beach Restaurant Week.
Billy’s at the Beach (locally referred to as Billy’s) specializes in Hawaiian cuisine, and they have the décor to match. The entrance is bamboo paneled and the walls inside are covered with Hawaiian murals, movie posters and paintings.

Scott and I snuggle into a cozy booth with an amazing view of the Newport Bay. In fact, all tables at Billy’s have a waterfront view! Our smiling waiter brings us a basket of Billy’s signature Hawaiian bread and with first bite into its sugary-sweet buttery cheesy thickness (did I use enough adjectives here?), my rainy blues melt away.
Billy’s has the perfect OC ambience. It’s posh enough to be OC, while at the same time, playful enough for its beach town location. If you want to experience quintessential Orange County in dining, Billy’s is your place.
The wait staff wears playful Billy’s Ts while locals in dress-casual slurp oysters and gaze out upon the harbor.

It's hard to pull my eyes off my surroundings, but I have decisions to make. During Newport Beach Restaurant Week, January 22nd - Thursday, January 28th, nearly 75 of Newport Beach’s restaurants are serving up specially designed-menus, highlighting the culinary diversity of the city. The discounted lunch and dinner special menus are priced at $15, $20, $25 or $35.
The restaurant week dinner menu at Billy’s is a $35, three-course steal of a deal.
I make my selections:
First Course: Black Sesame Seared Ahi
Second Course: Charbroiled Petite Filet Mignon
Third Course: Key Lime Pie
The black sesame crusted Ahi tuna comes quickly, served with caramelized onions, red and green peppers, a side of wasabi and drizzled with a delectable Dijon mustard sauce. It is seared to absolute perfection, the outer edges have a nice crunch and the inside is the perfect degree of warmth--hard to do with Ahi. It is delicious. I look up and Scott is frowning.
“What’s wrong?” I ask, worried that he had not shared in my culinary ecstasy.
“The Ahi is over,” he says. I laugh and he asks if maybe we can make reservations to come back again later in the week. And that’s only with course one!

Our entrée course follows suit. My filet is tender and cooked exactly to my specifications. Scott chooses the Garlic and Herb Crusted Mahi Mahi, and it is fresh, delicious and expertly prepared too. Our entrée is rounded out by a twice baked cheddar mash potato and green beans.

Dessert is key lime pie and a “Ding Dong” style cupcake. The key lime is soft and gentle, and the cupcake, rich and decadent. The “Ding Dong” style cupcake is a delightful play on the Hostess snack treat, once again paring Billy‘s playful side with its decadent one.

We leave, happy and full, through the bamboo doors.
Don’t worry, there is still time to get in on restaurant week. View Billy’s menu (as well as many other Newport Beach favorites) and make reservations at: http://www.newportbeachdining.com/restaurantweek/restaurantweekspla...