Outpost Kitchen’s Second Location Debuts at South Coast Plaza
Costa Mesa, Calif., March 2020 – The long-awaited second location for Outpost Kitchen is now open. As one of the most anticipated restaurant openings in Orange County this year, restaurateur Jay Lewis adds to his beloved Aussie eatery a full bar, boasting superfood-charged cocktails that mirror the hyper-fresh and fun ethos of the kitchen.
With a full liquor license and nearly four times the square footage, the new location drastically differs from the original, which opened in 2015 in Costa Mesa’s industrial district. Known for its fast-but fresh cuisine and unwavering commitment to California-grown & bio-dynamic produce, organic & humanely raised meats, and responsibly sourced, sustainable seafood, Lewis’s hidden gem has developed a cult following over the years.
“We chose to open another location in Costa Mesa because we’re excited about the diversity and opportunity this city has to offer. We want to celebrate the community that’s embraced us and the culture we’ve created since opening our first location five years ago,” comments Lewis, who calls Costa Mesa home with his wife and two sons. “Much like the city of Costa Mesa itself, this new space is at once bold and expressive, yet understated and cool.”
The cocktail program, designed by award-winning mixologist Mike West features superfood-infused drinks that extract bold flavors, vibrant colors, and immune-boosting properties from powerful all-natural ingredients like spirulina, moringa, beetroot, turmeric, and tarragon. With roots firmly planted in Australia and the U.S., Lewis has chosen a variety of Aussie and local liquors to take center stage at the bar.
Outpost Kitchen’s new superfood-charged cocktail offerings include:
Bourbon Beet – Beetroot-infused bourbon, Gran Classico, Carpano Antica syrup, Australian bitters, tarragon rinse
Hawaiian King – Pau Maui vodka, splash of gin, coconut H2O, juiced pineapple, jalapeño shrub, moringa leaf, lime juice, mint
Butterfly Effect – Empress gin, blueberry mash, cucumber juice, lemon yogurt, honey syrup, spirulina
Convict’s Reward – Plantation Xaymaca rum, crème de banana, Liquid Alchemist coconut & almond syrup
Napoleon Dynamite – Azuñia Reposado, Lillet Blanc, Mandarine Napoleon, lime & orange bitters
Blood & Sand – Starward’s Two-Fold Aussie Whisky, cherry liqueur, orange juice, sweet vermouth
In addition to its new cocktail program, a wine list curated by local sommelier Tamira Louis boasts boutique sustainable, family-owned, and small batch wines from Australia and New Zealand. Outpost Kitchen will offer a Local’s Hour Monday – Friday from 5 – 6 p.m. offering half-priced selected small plates and $2 off its 14 drafts – which include cocktails, wines, beer, kombucha, and cold brew.
The restaurant will open daily at 6:30 a.m. On weekdays, breakfast is served until 3 p.m., lunch service begins at 11 a.m., and dinner service begins at 5 p.m. On weekends, brunch is served until 3 p.m. Executive Chef David Osborn has built upon the restaurant’s breakfast and lunch menus mixing in new dishes with signature items like ‘Real’ Avocado Toast and House Smoked Salmon. A “Smoothie & Juice Oasis” offers house-made cold-pressed juices, superfood smoothies & bowls, as well as assorted grab-and-go items. Diners received a preview of dinner items during a summer pop-up installment at the original location and can expect to see entrees like Kale & Feta Meatloaf, Turmeric Wok Shrimp, and Barramundi Fillet.
The 4,000-square-foot restaurant has come to life with bold custom murals by artist Teddy Kelly. To bring the brand’s industrial modern vibe to life, Lewis partnered with innovative Costa Mesa-based interior design firm Common Standard. Together, Lewis and designer Amanda Malson created Outpost’s striking interiors fuse modern simplicity and eclectic elements like hand-selected vintage light fixtures, mirrored tile, tropical wallpaper, textured brass finishings, custom terrazzo counters, and illuminated wood beams. Throughout the restaurant, designs and patterns reflect the converging diagonals seen in the Outpost Kitchen logo, drawing attention to various focal points within the restaurant.
Located at the busy intersection of Bristol and Sunflower across from South Coast Plaza, Outpost Kitchen & Bar boasts an 1100-square-foot patio that seats 70 guests. Inside offers banquet, bistro, and bar top seating for 60, and the restaurant’s 16-seat stained concrete bar gives guests a front-row seat to the action happening inside the kitchen, visible through a large exhibition window. Outpost Kitchen is located in Costa Mesa (3420 Bristol St.) and will be open daily. Free 2-hour parking is available in the adjacent structure. For information, please visit www.outpostkitchen.com or follow @outpostkitchen on Instagram and Facebook.
About Outpost Kitchen
Taking inspiration from the 1970s beach cafes of Australia, Outpost Kitchen recreates the familiar feeling of a neighborhood meeting spot. Since its opening in 2015, the Costa Mesa restaurant has become the go-to spot for clean, fresh food where guests can enjoy art, music, and community in an industrial, yet modern environment. Imbued with vintage photography and art from well-known local artists, the restaurant pays homage to the laidback Australian lifestyle. Its menu of fast-but-fresh cuisine focuses on organic, biodynamic, and locally sourced ingredients.
About Jay Lewis
Entrepreneur, visionary, and tastemaker, Jay Lewis, had the dream of recreating the ideal Aussie eatery in Southern California. His 20 years of experience across multiple industries propelled him to the forefront of his chosen ventures time and time again. Beginning with the design and apparel business, Jay created a successful brand with multiple retail locations and a strong wholesale presence in Australia’s Gold Coast. When it was acquired in 2007, he joined a renowned Sydney-based fashion brand as their international business manager. In 2010, Jay took his apparel expertise to the shores of Southern California, where he created a fashion collective that includes a women’s contemporary fashion brand and a firm specializing in immersing Australian brands into the US marketplace through PR, marketing, and distribution. With his Australian roots firmly grounded in U.S. soil, he saw an opportunity to create a gourmet coffee and organic food experience reminiscent of those from his hometown on the Gold Coast. In 2015, he opened Outpost Kitchen to rave reviews in Southern California. Jay calls Newport Beach his home with his wife, Elizabeth, and their two sons.
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