Rusty Pelican

The story

Crafted with passion, served with love

Since 1972, Rusty Pelican has held its place as one of Newport Beach's most enduring dining destinations, drawing guests with spectacular waterfront views of Newport Bay and a kitchen that takes fresh fish seriously. More than five decades on, the restaurant continues to earn recognition on its own terms — including Wine Spectator's Award of Excellence and OpenTable Diners' Choice honors for Best Seafood and Best Scenic View in 2025.

The People Behind the Kitchen

Executive Chef Jose Munoz brings over 45 years of experience in fresh fish and seafood cuisine to the Rusty Pelican, having joined the team in 2019. A respected figure in the Newport Beach culinary scene, Chef Jose has spent most of his career focused on coastal-inspired cooking, and his deep knowledge of the ocean's offerings shapes every plate that leaves the kitchen. The front of house is led by General Manager Natalie Ellingboe, a Newport Beach native who started at the restaurant at 18 and worked her way up to the top role by 2020 — a story that says something real about the culture here.

What's on the Menu

The seafood-focused menu spans brunch, lunch, and dinner, with range enough to satisfy both dedicated pescatarians and confirmed carnivores. Starters lean into the coastal setting: Newport Crab Cakes with pineapple mango salsa, Oysters on the Half Shell, Steamed Clams & Mussels in garlic butter wine broth, and a Carolina Crab Bisque that earns its place alongside the house Clam Chowder.

The fresh fish section highlights preparations like Orange Ginger Black Cod with a sweet and spicy glaze, Salmon with Lobster Sauce and jumbo shrimp, and the Swordfish Firepot — chili barbecue marinade, cajun spices, shrimp, and pineapple mango salsa over jasmine rice. For those who prefer things simply grilled, fish from the Pacific Northwest, Australia, and Costa Rica are served over seasonal vegetables with mozzarella, tomato, and balsamic.

The steakhouse side of the menu features Certified Angus Beef — Filet Mignon, New York Strip, and a bone-in Ribeye — all served with garlic steak butter, mashed potatoes, and seasonal vegetables. Surf & Turf combinations pair an applewood bacon-wrapped filet with either shrimp scampi or an Australian Lobster Tail. The wine list, recognized repeatedly by Wine Spectator, is designed to complement both the seafood and the steaks.

The Setting

The dining room is stylish and waterfront-facing, with a late-night upstairs lounge that extends the evening. Private event spaces are available for groups seeking a tailored food experience with the bay as a backdrop. It's the kind of place that has been a local institution long enough that some guests have been coming for decades — and new ones keep finding their way here.