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VEA Newport Beach Debuts Chef Angelo Sosa Summer Menu

07.14.26

VEA Newport Beach, A Marriott Resort & Spa, has partnered with chef, restaurateur and "Top Chef" alum Angelo Sosa for a limited-time summer collaboration running July 14 through Sept. 30.

The partnership brings two concepts, Beso Burger and Taqueria Amada, to dining venues across VEA Newport Beach, the coastal resort known for its sweeping Pacific Ocean views.

Beso Burger

Available at Edge Bar (Monday through Thursday, noon to sunset; Friday through Sunday, 11 a.m. to sunset):

Beso Burger, $28: a single smashed prime beef patty with Beso sauce, American cheese, pickles and crinkle-cut fries on a toasted brioche bun

Taqueria Amada

Available at VIEW Restaurant & Lounge (lunch 11 a.m. to 5 p.m., dinner 5 to 10 p.m.):

Tacos and tostadas

Fish taco, $24: grilled rockfish, chipotle mayo, crisp cabbage, pickled red onion, salsa macha, salsa verde and micro cilantro

Elote tostada, $18: corn puree, charred esquites, elote spice mayo, feta, salsa macha and micro cilantro

Tuna tostada, $24: yellowfin tuna, guacamole, Persian cucumbers, red onion, jalapeño, citrus ponzu and salsa macha

(Salsa macha contains peanuts.)

Sweets

Drinks

Summer events at VEA Newport Beach

The resort will also host a lineup of summer events, including:

A summer concert series, with Daniel Bonte & The Bonafide on July 16 at 5:30 p.m. and Teddy Robb on Aug. 20 at 5:30 p.m.

The Second City Goes Coastal, Sept. 4 at 5:30 p.m.

Pacific Wine & Food Classic: Wine Down, Sept. 12 at 5:30 p.m.

Tickets and details are available on VEA Newport Beach's Eventbrite page.

Image courtesy VEA Newport Beach

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One Night, Five Courses, and a Top Chef Canada Champion at Balboa Bay Resort

07.13.26

Balboa Bay Resort is bringing something special to Newport Beach this summer. On Thursday, Aug. 6, the resort will host an intimate chef's dinner with Coulson Armstrong, winner of Top Chef Canada and Culinary Director of Toronto's Our House Hospitality. Tickets are $415.90 per person and available on Eventbrite and at balboabayresort.com.

Armstrong is one of Canada's most compelling culinary voices. He serves as Executive Chef of the celebrated Prime Seafood Palace, where he works alongside restaurateur Matty Matheson, and his Season 12 win on Top Chef Canada earned him fans well beyond the industry. But what shaped his cooking most was a decision he made at the height of his early success: he walked away from it all and spent three years traveling the world.

During that time, he staged at Noma in Copenhagen and State Bird Provisions in California, explored flavors across Southeast Asia and New Zealand, and built the relationships with farmers, fishers and producers that still define how he cooks today. "For me, this work always comes back to one idea: get the best possible ingredient, then respect it enough to leave it alone," says Armstrong. "That respect starts upstream, with the farmers, fishers, and producers I've built relationships with over years, the people who make great food possible long before I ever touch it. Each course in this menu is an exercise in clarity, technique in service of the ingredient and never the other way around, every element sourced with intention."

The five-course menu reflects that philosophy from the first bite. The evening opens with a Crab and Asparagus Tartlet and Cured Pickerel on Toast, then moves through a Shrimp Chawanmushi, an Eggplant Parmigiana with sesame crust and Thai basil, and a pasta course of Littleneck Clams with smoked bacon and chives. The centerpiece is Armstrong's Grande Tournedos Rossini, the beef tenderloin with king crab, caviar, foie gras and black truffle that became one of the signature moments of his Top Chef Canada championship run. A vegetarian option is available. The meal closes with a Maple Tart with maple custard and fresh cream, a nod to his Canadian roots. Wine pairings are included throughout.

Balboa Bay Resort is the only Forbes Four-Star, AAA Four-Diamond waterfront resort in Newport Beach. An evening like this, on the water, with a chef of Armstrong's caliber, is a rare one for OC diners.

Image credit: Our House Hospitality

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