Greer's OC

One of the most anticipated restaurant openings in Orange County this year is hands down the second location of Outpost Kitchen at South Coast Plaza. 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.

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, a 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 is 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.

Outpost Kitchen is located in Costa Mesa (3420 Bristol St.) and will be open daily. Free two-hour parking is available in the adjacent structure.