Champagnes Kitchen, a family-owned breakfast, lunch, and dinner spot, is getting ready to open a new location in Huntington Beach at 200 Main Street.
The company’s second location is set to replace the former IHOP at Steve Daniel Plaza, according to its website. Owners Matt and Winnona Tobey, who took over and rebranded Champagnes during the pandemic in 2020, tell What Now Orange County they aim to open in the first week of May 2026, with a soft launch before a full weekend schedule. Customers can expect Champagnes’ signature counter-service breakfast and lunch, full-service dinner, a full espresso bar, and a six-seat liquor bar, all part of an upgraded concept for the new space.
Champagnes Kitchen has been serving the Newport Beach community since 1989 as a family-owned and operated deli and bistro. The restaurant offers quick-service breakfast and lunch and full-service dinners, with a menu built from scratch featuring Boar’s Head deli sandwiches, hand-tossed pizzas, baked goods, and seasonal dishes. The Newport location has been a staple for over 35 years, earning a reputation for approachable, home-cooked food in a neighborhood-friendly environment.
The Huntington Beach location will undergo a full remodel, adding a modern espresso program and expanded bar service, Matt Tobey tells What Now. The couple has been working on the deal for six months and started construction about a month and a half ago. The goal is to elevate the dining experience with enhanced beverage offerings while maintaining the approachable, family-friendly feel of the original.
The menu at Champagnes Kitchen spans breakfast, lunch, and dinner, including classics like Avocado Toast, Lemon Ricotta Beignets, Breakfast Burritos, and Brioche French Toast. Omelettes, scrambles, griddle combos, and customizable breakfast options make it a flexible choice for quick meals or leisurely dining. Dinner offerings mirror those at the Newport location, with potential tweaks to better fit the Huntington Beach crowd.
For the Tobeys, opening a second location represents continued growth for the family business. Matt, who comes from restaurant operations, and Winnona, a chef, have been hands-on with both locations. “We’re young, and we want to keep growing,” Tobey says. “The first location has been growing, and we’ve got a really good spot for the second one. It’s an exciting step for us and our family.”
