The masterminds behind Newport Beach's beloved A Restaurant bring a buzzy new concept to Corona del Mar. Say hello to CdM. I have one word for you—velvet. With gorgeous interiors, innovative gastronomy and a toastworthy cocktail program, the new CdM Restaurant is seeing immediate success: Just drive down Pacific Coast Highway to glimpse the crowd clamoring to get in on a Friday night. As the second restaurant venture from River Jetty Restaurant Group, comprised of the O.C.-born and -bred team of Hollywood producer McG and restaurateur Jordan Otterbein, CdM is quickly following in A Restaurant's footsteps as a dimly lit, richly textured hot spot that knows all the right moves. “McG and I are always thinking about new concepts, and when the location became available, we couldn't pass up the opportunity,” says Otterbein, operating partner. “We're both graduates of Corona del Mar High School, so the idea of opening up another spot in the community that we love was really exciting for us.” Housed in the former Crow Bar & Kitchen space, the property was given a glamorous new look by Betsy Van't Hof of Art by Design and Kevin Forbes, who installed plush velvet booths in striking blue hues, buttery leather dining chairs and light fixtures from salvage shipyards. Brass accents and herringbone reclaimed wood flooring round out the dazzling design elements, all inspired by London's swanky Soho House. In the underbelly of CdM sits an exclusive speakeasy, fittingly dubbed Under CdM, and above the restaurant, there's The Apartment, an exclusive space available to rent for private dinners and events. Taking the reins as general manager is Matthew Hardeman, also of A Restaurant, whose deft staff is serving corporate executive chef Jonathan Blackford's cuisine with top-notch service. “This menu is a unique reflection of me and how I view American fare,” says the chef. “It draws influence from America's melting pot of cuisines and is constantly evolving.” Now let's get to imbibing, shall we? CdM is the perfect place to be at 5pm. Sidle up to the bar or sink into one of those coveted booths and order a specialty sipper from bar manager Ravin Corporate executive chef Jonathan Blackford; 18-ounce 45-day dry-aged Delmonico steak with roasted garlic and herb butter.