First time dining here and really enjoyed it, they have make your own pie pizza at your table which is fun for kids, the food and drinks are delicious, especially the ribeye. Service was great and love the ambiance !
March 2024
Laura was our server and she was incredible and she took such amazing care of us! Her recommendations for us was just perfect and made our dinner so memorable. She is a star employee!
March 2024
Amazing food , unique offerings on the menu excellent wine list . Great service , manager or chef came to our table and asked how everything was !! Definitely worth it I will be back !
CUCINA’s contemporary Italian cuisine is prepared with a focus on California seasonality and the bounty of local farms. Combined flavors of Italy with the organic freshness of Southern California is emblematic of CUCINA’s from-scratch menus. Standouts include shareable portions of house made pastas, innovative pizzas, cleverly crafted seafood and meat preparations, an elevated selection of antipasti, dolci, and signature cheese and salumi program.
Other Information
Cuisines: Italian, European, Continental, Pizza
Alcohol: Full Bar
Parking: Street
Attire: Casual
Price Range: Average
About the restaurant & décor: Like its sister location in Irvine, the Newport Beach version of CUCINA enoteca is in a large shopping complex. Yet the restaurant has done a great job of shielding itself from the bustle of the mall crowd through its vibrant, casual country interior and lovely garden patio.About the drinks: Guests can select a bottle of wine from the unique retail program to enjoy with their meal, but we recommend grabbing a spot at the bar and indulging in one of the specialty cocktails.About the food: Chef de cuisine Cesar Sarmiento oversees a contemporary Italian menu that emphasizes seasonal freshness and sustainability. Ricotta-stuffed squash blossoms, farmer's chopped salad and margherita flatbread are good starters, although more adventurous types will want to go for a chicken liver pâté accompanied by Barolo-soaked fig spread. Handmade pasta such as the short rib pappardelle or mushroom and chestnut tagliatelle are ideally portioned, while the whole roasted branzino with toasted orzo or chicken fra diavolo with Brussels sprouts, leek, and mascarpone polenta are fine for those who want proteins. Save room for the olive oil cake with poached pear or the salted caramel budino for dessert.
