Dining at Red O is an experience like no other – offering a unique combination of highly acclaimed Mexican inspired cuisine and genuine service in a vacation inspired atmosphere. Rick Bayless and his culinary team seasonally source only the best ingredients, which are grown from local farms that support sustainable practices. All Red O locations feature an impressive bar and lounge, where you’ll find their specialty cocktails, an extensive tequila & wine list and live entertainment nightly.
THE CHEF – RICK BAYLESS
While many people know Rick Bayless from winning the title of Bravo’s Top Chef
Master in 2009, others may recognize him from either one of his eight award winning cook books or his highly Public Television Series, Mexico – One Plate at a Time. Rick has also received other glowing distinctions including winning James Beard awards for: Midwest Chef of the Year, National Chef of the Year, and best American Chef of the Year.
As a pioneer in supporting sustainable practices, Rick received the Humanitarian of the Year award in 2007 by the International Association of Culinary Professionals for his work with local farmers. Rick and his team began the Frontera Farmer Foundation to attract support for small Midwestern farms. Each year, grants are given to local farmers for improvements to their family farms.
In 1987, Rick opened the casual Frontera Grill. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. Soon thereafter, Rick opened the elegant Topolobambo in 1989. Topolobampo is one of Americas’ only fine dining Mexican restaurants and the only one to receive a Michelin star. Rick recently opened hid third restaurant XOCO – a casual service restaurant that features house-ground chocolate and wood wood grilled tortas.
Rick and the Red O team launched the highly acclaimed Red O Restaurant on Melrose Avenue in Los Angeles in May 2010, and in 2013 opened their flagship location in Newport Beach.