It's finally feeling like fall, which means time to wear cozy sweaters for cooler weather.
At two amazing boutiques in Newport Beach — Sienna Brown Fashion at Corona del Mar Plaza and its sister store Coastal Cool at Crystal Cove Promenade — you can see what Elle Magazine is calling "the hottest trend for fall," the Minnie Rose cashmere metallic patch sweater.
Both stores are carrying this luxury cashmere sweater, with metallic leather detailing on the shoulders and sleeves, and other fantastic pieces. Minnie Rose, known for its contemporary shawls and dusters in cashmere and cotton also features chic trend pieces that you'll want in your wardrobe.
Other must-have items at Sienna Brown and Coastal Cool include Chan Luu's vibrant and spectacular clothing, scarves and jewelry; the largest collections in California of AG denim, Bailey 44 and Majestic; and hot new lines like Parker and Townsen.
Owner Debbie Davimes is super talented at picking out hot trends and special items that you won't see everywhere else like amazing jewelry from London and Paris.
The stores are open from 10 a.m. to 7 p.m. Monday through Friday, and from 10 a.m. to 6 p.m. Saturday and Sunday.
Sienna Brown is at Corona Del Mar Plaza, 936 Avocado St., Newport Beach. For more information, call (949) 706-1071.
Coastal Cool is at Crystal Cove Promenade, 7986 E. Coast Hwy., Newport Beach For more information, call (949) 494-4545.
Can't get enough at enoSTEAK
With the fall season underway, consider tasting local flavors with two culinary powerhouses in the kitchen: Executive Chef Andres Jimenez and sous Chef Ben Ynda at enoSTEAK at the beautiful oceanfront Ritz-Carlton, Laguna Niguel.
The two chefs rolled out enoSTEAK several months ago, transforming the former Eno Wine Bar into a modern and sexy steakhouse featuring a menu of prime and grass-fed, pasture-raised beef, sustainable seafood, as well as seasonal organic produce.
Like its predecessor, enoSTEAK also serves artisanal cheeses, charcuterie, fine wines and hand-crafted cocktails. Start with a rich and creamy Gioia cheese burrata mozzarella with apple cider compote and roasted spaghetti squash; or a fresh California greens salad with tomatoes, baby mesclun, avocado, Banyuls honey vinaigrette.
Then order a main course, such as grilled prime bone-in New York steak, grilled prime rib-eye, grass-fed beef tenderloin, or a sumptuous house grinded Angus burger, with Monterey jack, wild mushrooms, avocado and black truffle.
With the meats, seafood or rotisserie style Jidori chicken, you'll want to try their signature compound butters including black summer truffle, roasted heirloom tomato, garden herb and garlic, 30i enoSTEAK butter and tarragon béarnaise sauce.
Side dishes, referred to as "enhancements," truly make the meal. We recommend the most delicious cauliflower we've ever had — tri-color cauliflower with Romanesco brown butter sage; or Brussels sprouts with apple-smoked bacon; or heavenly crispy Parmesan-truffle thyme potato fries.
And, for dessert the chocolate pot de crème and salted peanut caramel corn is the definition of a perfect dessert: rich chocolate with childhood favorites, salty and sweet caramel flavors.
Dine at enoSTEAK before 6:30 p.m. and enjoy a complimentary glass of house wine. enoSTEAK is open for dinner from 6 to 10 p.m. Tuesday through Saturday at One Ritz-Carlton Drive in Dana Point.
For more information, call (949)240-2000, or visit http://www.ritzcarlton.com/lagunaenoSTEAK.
New offerings at Greenleaf
Easily one of the best restaurants to open in Costa Mesa this year, Greenleaf Gourmet Chopshop is the perfect place to stop in for build-your-own organic salads, sandwiches, and entrées.
And new for fall, the offerings include an ahi burger; vegan gluten-free burger; and spicy turkey sausage and goat cheese thin-crust "pizzas" made on Greenleaf's signature low-carb, high-protein, whole-wheat tortilla.
At the new happy hour from 3 to 5 p.m. daily, enjoy wines by the glass and tap beers for $4, specialty Soju cocktails for $5 and thin-crust pizzas for $5. All side dishes and Greenleaf's new small plates such as turkey meatballs, salmon crudo, steak sliders and seasonal bruschettas are reduced 50%.
Greenleaf is open for breakfast, lunch, and dinner from 8 a.m. to 9 p.m. Sunday to Wednesday, and 8 a.m. to 10 p.m. Thursday to Saturday.
Greenleaf Gourmet Chopshop is at 234 East 17th St., Costa Mesa. For more information, call (949) 200-3950, or visit http://www.greenleafchopshop.com.
Blend some great fashion into your wardrobe
Shop at Blend at the Cove in Newport Beach and save 30% off the entire store, including new merchandise from Mother Denim, Matta, Clare Vivier, Demy Lee, Oats Cashmere and more.
Blend is a great small boutique owned by Beth Zehnder, who selects casual chic apparel and accessories. Her focus is to stock basics that you'll want to wear daily, plus items that have a slight edge and are standouts. Fashions are affordable, ranging from $30 to $300, and it's a great place to stock up on tees and scarves.
Open from 11 a.m. to 5 p.m. Tuesday to Saturday, Blend is at 410 W. Coast Hwy., Newport Beach. For more information, call (949) 230-8252.
Get sharp at SoCo
We just discovered a simple way to get culinary knives as sharp as new — at the SoCo Farmers' Market on Saturdays. There's also a handy on-site mobile service that also serves all of Southern California.
Just stop by the market and drop off your knives, scissors, shears, garden clippers or other tools. For kitchen knives, the prices start at $4 for a 3- to 6-inch knife, and go to $6 for 9-inch knife or longer.
SoCo Farmers' Market is open from 9 a.m. to 2 p.m. Saturdays or schedule a mobile service at http://www.knifeandscissorssharpening.com/home.html.
SoCo is at 3315 Hyland Ave., Costa Mesa.
GREER WYLDER writes Greer's OC for the Huntington Beach Independent each Thursday and the Daily Pilot and Coastline Pilot each Friday. She's the founder and president of greersoc.com, a free daily email service that provides the latest in Orange County fashion, dining, music, events and trends. She can be contacted at email@example.com.Copyright © 2015, The Baltimore Sun