The story
Fable & Spirit describes itself as a progressive dining experience in a captivating setting that draws on the colorful mythology of Irish culture. This Newport Beach restaurant serves modern American and Californian cuisine.
The dinner menu is divided into small plates, vegetables, and large plates, all made from scratch. Small plates include Guinness Brown Bread with European butter and clover honey, Beet Agnolotti with chèvre espuma and hazelnuts, and Wood Fired Octopus with sofrito and chorizo. Large plates range from Steelhead Salmon with farro and kale to a 12-Hour Kurobuta Porchetta with polenta and chimichurri. The Fable Burger, a prime beef patty with pork belly and truffle fries, is a hearty option. Brunch is served on weekends, and a cocktail menu complements both services.
The kitchen’s “Family Promise” emphasizes scratch cooking with sustainable, organic ingredients, sourced locally when practical. This commitment to quality and value earned Fable & Spirit a Michelin Bib Gourmand award.
Executive Chef David Shofner leads the kitchen. Wine Director Ali Coyle and Bar Director Drew Coyle oversee the beverage program. The restaurant is owned by Darren and Jean Coyle.
With air conditioning, outdoor seating, and wheelchair access, the restaurant is comfortable for all guests. The dining room evokes the colorful mythology of Irish culture, creating an immersive backdrop for the meal.
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