Garlic Jo’s debuts here

Garlic Jo’s, a new fusion-style restaurant serving international cuisine, opened Saturday where the former Mexican Cantina, Margaritaville, had been.

Garlic Jo’s is part of a chain started in Japan that has spread to include restaurants in Newport Beach and Corona Del Mar. There are 16 Garlic Jo’s in Japan.

Kanjo Kato and Theresa Mendoza, co-owners of both the Newport Beach and Corona Del Mar Garlic Jo’s, owned and operated a Garlic Jo’s in Japan for 13 years prior to moving here. Mendoza said Americans visiting Japan and their restaurant suggested they open a restaurant in the U.S. They chose Newport Beach for its natural beauty and friendly people, she said.

The newest restaurant is at 2332 West Coast Highway, Newport Beach.

“Anything on the West Coast Highway is grandfathered in, as far as location is concerned -- nobody leaves,” Mendoza said, adding when they saw the “for lease” sign on the property, they considered themselves lucky to find such a location.

Margaritaville Mexican Cantina closed in January of 2005. Margaritaville had been a Mariner’s Mile hangout for 15 years before it closed.

On Saturday night, the restaurant served 160 people, which is a pretty good crowd, said Kiku Okutsu, the restaurant’s chef and general manager.

Patrons Bob Gibb and Mimi Nghiem said they met in the restaurant eight years ago when it was Margaritaville. They decided to come back Sunday to try the food.

Newport Beach Chamber of Commerce President Richard Luehrs said the restaurant’s in a prime location.

“I am delighted to see it used for what it was originally intended,” Luehrs said.

Everything in the restaurant is prepared with garlic - either roasted, steamed, baked or fried. Specialties include thin-crust pizza with garlic and homemade garlic ice cream.

“We make special garlic sauces to go with the steaks, chicken and other entrees,” Mendoza said.

The restaurant also offers an exclusive wine list, a full bar, and features live entertainment nightly.

“We do our steaks on a sizzling hot stone -- it’s cooked at the table to the customer’s preference,” she said.

The restaurant serves a special garlic bread made from pre-cut baguettes, sliced lengthwise and sidewise so the customer “can put the garlic butter in the cuts and eat it like a sandwich,” she said.

They also serve a salad made with scallops, shrimp and grilled Ahi on top and a homemade Japanese dressing.

The owners recently redecorated the restaurant’s interior, using darker colors of red, black and brown.

Garlic Jo’s is open 11 a.m.-2 a.m. on weekends and 11 a.m.-12 a.m. weekdays. dpt.06-garlicjoes-BPhotoInfoL81OL3A920060306ivoiflknDON LEACH / DAILY PILOT(LA)Head Chef Kiku Okutsu prepares for the evening crowd with fresh roasted garlic at the new Garlic Jo’s restaurant.