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Max Mara’s After Christmas Sale

12.23.13

One of the best sales of the season for fashionistas, the Max Mara fall/winter 2013 sale, starts Thursday at 10 a.m. at Max Mara South Coast Plaza. You can find most apparel reduced 50% off, and most coats reduced 30%.

The fall/winter fabrics and colors are classic and timeless, such as the maxi cable cashmere, camelhair, cashmere fabrication, velvet and shearling as well as the new camel fabrics from spun alpaca that feel as soft as fur in a range of greys, from stone to blues and blacks, or yarn-dyed stripes. MaxMara’s fall collection includes coats, jackets, blouses, trousers, knitwear, skirts, dresses, tops and t-shirts and even accessories.

Open 10 a.m. to 9 p.m. Monday to Friday; 10 a.m. to 8 p.m. Saturday; 11 a.m. to 6:30 p.m. Sunday.

MaxMara South Coast Plaza is at 1st level, Jewel court in Costa Mesa. 714.754.7900.

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Dining

An Olive Oil Oasis at Fashion Island

12.20.13

Fig & Olive at Fashion Island in Newport Beach is officially opening tonight for dinner. It's the second West Coast Fig & Olive, joining its Melrose Place/West Hollywood and New York City locations. Owner and founder Laurent Halasz created Fig & Olive Newport Beach as an inspiration from the coastal regions in the South of France where he hails from.

Executive Chef Pascal Lorange’s menu is focused on optimum ingredients from hand-select farmers and its signature ingredient of olive oil. Lorange and Halasz traveled throughout Italy, Spain, and the South of France to discover premium olive oils and recipes for Fig & Olive.

At Fig & Olive guests can enjoy the crostini station for shareable small plates such as the zucchini carpaccio with fresh lemon juice, pine nut, parmesan, and picholine olive oil; octopus a la gallega, a thinly sliced braised octopus with marinated bell pepper, fingerling potato, black olive, basil, arugula, pimenton lemon dressing, and cobrancosa olive oil; a fig gorgonzola tartlet with melted gorgonzola, prosciutto, fig, walnut, arugula, and tomato on a fine puff pastry, manchego, fig spread, and almond crostini; tuna crudo with cucumber, chive, cilantro, lemon sesame dressing, and picual olive oil.

At dinner, you can choose from entrées like Chilean sea bass marinated in lemon thyme with carrot, asparagus, celery root purée, fingerling potato confit, charmoula, and mascarpone harissa olive oil emulsion; grilled Branzino glazed with a fig and 18-year balsamic vinegar, figs, snow peas, and a sweet picholine olive oil; and Provence rosemary grilled lamb chops marinated with rosemary, garlic smoked with a bouquet of herbes de Provence, finished with a rosemary garlic olive oil, and served with goat cheese gnocchi and eggplant roasted with thyme and honey.

Desserts include specialties such as the paper-thin warm caramelized apple tart—a family recipe handed down by Halasz’s mother; chocolate pot de crème with crunchy praline financiers; and fig cake with olive oil ice cream.

The restaurant features three main dining rooms: the Wine Room, the White Room, and the Orchard Room, as well as a Garden Lounge with a retractable roof.

Open for dinner daily from 5 – 11 p.m. Lunch and brunch will begin on Monday, Jan. 6.

401 Newport Center Dr., Suite 151 at Fashion Island, Newport Beach. 949.877.3005.

Photo courtesy of Michael Gardner.

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