When three diners order different fish entrées, each of which come out perfectly executed, you'd expect to be sitting in a seafood-only specialty spot. The Winery actually has as much red meat on the menu as fish and shellfish, but the kitchen sources amazing seafood and executes each dish with masterful skill. The seared Mediterranean branzino, for instance, is a skin-on filet of sea bass with a crisp, lightly charred skin that balances the texture of that fish's rich flesh. Its juices meld with a pinot noir reduction sauce, house-made fettucine and roasted vegetables. The Winery's principals received their fine-dining pedigrees from Morton's and the Ritz-Carlton, so unsurprisingly, it's an expense-account type of place, with a wine-driven menu staffed by diligently trained professional servers. What is surprising, though, is the elegantly designed room looks like it belongs in Newport Coast, not a Tustin mega-mall. $$$$