The long-awaited second location for Outpost Kitchen is celebrating a birthday. As one of the most anticipated restaurant openings in Orange County this year, 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.
“We chose to open another location in Costa Mesa because we’re excited about the diversity and opportunity this city has to offer. We want to celebrate the community that’s embraced us and the culture we’ve created since opening our first location five years ago,” comments Lewis, who calls Costa Mesa home with his wife and two sons. “Much like the city of Costa Mesa itself, this new space is at once bold and expressive, yet understated and cool.”
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, 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 will 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. Throughout the restaurant, designs and patterns reflect the converging diagonals seen in the Outpost Kitchen logo, drawing attention to various focal points within the restaurant.
Located at the busy intersection of Bristol and Sunflower across from South Coast Plaza, Outpost Kitchen & Bar boasts an 1100-square-foot patio that seats 70 guests. Inside offers banquet, bistro, and bar top seating for 60, and the restaurant’s 16-seat stained concrete bar gives guests a front-row seat to the action happening inside the kitchen, visible through a large exhibition window. Outpost Kitchen is located in Costa Mesa (3420 Bristol St.) and will be open daily. Free 2-hour parking is available in the adjacent structure. For information, please visit www.outpostkitchen.com or follow @outpostkitchen on Instagram and Facebook.
Restaurateur Jay Lewis and Executive Chef David Osborn have put together a new lunch and dinner menu of entree salads, bowls, and seasonal renditions of house favorites. The dinner menu strongly reflects Outpost Kitchen’s focus on California-grown & bio-dynamic produce, organic & humanely raised meats, and responsibly sourced, sustainable seafood.
Lewis recently announced his plans to open a second location this summer (3420 Bristol St., Costa Mesa) which will serve breakfast, lunch, and dinner. The weeknight dinner menu will occasionally offer guests a first look at some of the exclusive menu items that will be available at the new location.
“Since we opened four years ago, we’ve cultivated a strong, loyal customer base over breakfast and lunch. Adding dinner service allows us to connect with our guests in a whole new way, while welcoming in a new evening crowd,” comments Jay Lewis, who is currently developing Outpost Kitchen’s second location set to open this summer in Costa Mesa. “We’re looking forward to giving guests a sneak peek at what they have to look forward to with our new location during dinner.”
Ranging in price from $12 – $16, Outpost Kitchen’s new weeknight dinner menu can be pre-ordered online and includes the following new dishes:
Spring Salad – organic greens, grilled peaches, prosciutto di Parma, baby heirloom tomatoes, Kashmir pomegranate, walnuts, goat cheese tossed in honey and aged balsamic vinaigrette
Spring Salmon Bowl – hickory-smoked Scottish salmon, lemon pesto, quinoa, Asian greens, broccoli, avocado, pickled red onion, soft boiled cage-free egg
Asian Chicken Spring Wrap – baby spinach, Asian greens, roasted chicken breast, shredded carrots, watermelon radish, cucumber, Chinese bean shoots, micro cilantro, pickled red onion, soy ginger sauce
All Hail Chefs Wrap – Santa Maria prime skirt steak, pesto smooshed potatoes, arugula, ruby red beets, goat cheese, lemon pepper splash
Miracle Mile Smoked Ham and Cheese Wrap – baby spinach, arugula, Roma tomato, cucumber, shredded carrots, pickled red onion, avocados, smoked ham, melted white cheddar, aged balsamic
Feta and Kale-Stuffed Meatloaf – house-made meatloaf, spring veggies, tomato chutney, avocado, cage-free fried egg, mustard aioli
Sun Basket Pasta – pappardelle, baby spinach, English peas, hazelnuts, prosciutto di Parma, house-made ricotta, chili flakes, white wine lemon reduction
Chef Osborn has also put together a menu of family-style take-home dinners available Monday through Friday. The rotating daily selections, which include sides, are priced between $15 – $25 per person and can serve 2-8 people. Selections include family-style meals featuring entrees such as Scottish Seared Salmon, Leg of Lamb, and Chicken Rigatoni.
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