Mutt’s, a sister restaurant of Mutt Lynch’s, offers an assortment of American favorites and a family-friendly atmosphere.
By Sharon Stello
With fun dish names, an expansive patio and sports games on multiple TVs, Mutt’s offers a community gathering place for residents of nearby neighborhoods and beyond.
The sister restaurant to Mutt Lynch’s, an iconic eatery on the Balboa Peninsula, Mutt’s opened this spring and serves up breakfast, lunch and dinner—plus brunch on Sundays—in the spot formerly occupied by Provenance, which closed last summer after six years in the Eastbluff Village Center. The new concept has reimagined the space with classic Americana decor, repurposed retro furniture and several “Schoon-deliers” (think chandeliers made of Schooners, the large goblets used at Mutt Lynch’s).
Mutt’s is owned by husband-and-wife team and Eastbluff residents Alex and Meghan Murray. Notably, Meghan is the daughter of Mutt Lynch’s founders Gail and Dan Lynch. Alex is also a talent manager at Brillstein Entertainment Partners and has worked with comedian David Spade, a longtime fan of Mutt Lynch’s. It was during one of Spade’s visits to the restaurant that he dreamed up a pizza for Mutt’s. It’s now on the menu, called Joe Dirt, after a character he played in the film of the same name. The thin-crust pie features Italian sausage and pepperoni, garlic butter, mozzarella and Parmesan cheese, served with a bowl of marinara on the side for dunking.
That’s not the only menu item with a unique name. Take, for example, the Euro Trash pizza with pesto and Alfredo sauces, Italian sausage, black olives, sun-dried tomatoes, feta and mozzarella cheese. Then there’s the Hippo’s Pastrami sandwich made with, well, pastrami plus pepper jack cheese and a special relish of pickles, pepperoncinis and red onions on a toasted French roll. The restaurant also offers the popular Pterodactyl Wings from Mutt Lynch’s. These tasty oversized chicken wings come prepared with a variety of rubs and sauces from Buffalo to lemon-pepper, teriyaki, garlic Parmesan, barbecue and Cajun, served with dipping sauces like ranch and blue cheese dressing.
The menu also features a variety of appetizers, such as Irish nachos (atop french fries), calamari and Southwest eggrolls as well as salads including The Lady—a spring mix with strawberries, green apples, dates, dried cranberries, cucumbers, red onions, pistachios and feta—and the Popeye & Olive Oyl filled with (you guessed it) spinach, plus hard-boiled eggs, bacon, cherry tomatoes, goat cheese and sunflower seeds.
Entrees range from sandwiches and burgers to a burrito and tacos (with handmade corn tortillas), filet mignon, a pork chop and the Shrimp Diablo Pasta. The latter brings together sauteed shrimp on a bed of linguine noodles, all smothered in diablo sauce and served with garlic bread. It’s delicious, but extremely spicy. You’ve been warned.
While the restaurant is currently sourcing local desserts to offer, an extensive drink list includes a nice selection of wine, mainstream and craft brews and several signature cocktails. Go for the PCH: Pineapple Coast Hwy, which mixes both tequila and mezcal with pineapple, sage and lime. Hint: Ask to sub in jalapeno tequila for an extra kick. The Back Bay Martini, with vodka, prickly pear, Champagne and lime, is another good option with a sweeter profile.
For its beverage program, Mutt’s sources spirits from artisan distilleries around the country. The eatery also supports made-in-the-U.S. products, a nod to plans for an expansion to small towns across America. The idea is that each Mutt’s location will pay tribute to its respective community with dishes and decor that reflect that town and its history. For now, let’s raise a toast to Newport at this new neighborhood spot.
Mutt’s
2531 Eastbluff Drive
949-719-0635; mutts-usa.com
Photos by Mutt’s
