Gorgeous Ocean 48 debuts at Fashion Island – Irvine Standard

Chief executive chef Marc Lupino says he loves “changing people’s lives,” and it’s evident at the new Ocean 48, which offers luxurious, guest-forward dining at Fashion Island. Lupino has honed his craft over 25 years working for the James Beard-nominated Mastro family – renowned for their upscale steak and seafood restaurants from Beverly Hills to Chicago. He oversees 10 of their family-run restaurants, including the most spectacular of all, at Fashion Island, where he recommends the lobster escargot delivered to your table by the reflecting pool. We asked about some other top dishes and his culinary philosophy.

How would you compare Ocean 48 to the original Mastro’s restaurants?

Ocean 48 is so guest-forward – luxury, luxury service. Six different spaces, six different experiences. I can bring in every awesome seafood and meat product I want. We cut all of our own meat now. Nothing is prepackaged. Cutting your own meat is extremely difficult. But a lot of good comes from it, and the guest gets all that good.

What are some of the more intriguing dishes?

Lobster escargot! Soft-poached lobster tail and claw meat, a bit of butter, garlic, wine and lemon, presented in escargot dishes, topped with truffle mornay and caviar. And bone-in Iberico pork chops. They come from Spain. That’s the beauty of being owned by a family: Not every item has to be a money-maker.

What would you order at Ocean 48?

Imperial caviar, the best of the best. That’s how I’m starting the night. For appetizers, clams out of the wood-burning oven and the Prime beef meatballs. The main: New York strip, medium rare. A New York is either incredible … or somebody’s skimping. So many great desserts. I’d probably go with the key lime pie; it’s got that tang.

What do you love most about your job?

The people: mentoring people, changing people’s lives, the look on people’s faces when they have a fantastic meal. I even love people when they have an issue – going out to the table, talking to them, figuring out how I can make it better.