The Place: The Classic Q, 4250 Martingale Way, Newport Beach, (949) 261-9458; www.theclassicq.com.
The Hours: Monday through Friday, 3 p.m. to 6 p.m.
The Deal: 25 percent off all appetizers, $5 for select appetizers, $4.50 for house wines and well drinks, 22-ounce imports for $5.75, 22-ounce domestics for $4.25, 16-ounce imports for $4.25, 16-ounce domestics for $3.50.
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The Scene: When you're thisclose to John Wayne Airport, it's white collars and polos not headed to a business dinner. A joint that has been open for 20 years and counting. Inaccessible off MacArthur, locals know exactly which side streets and driveways to navigate to get here. The gang is here to watch the game and/or blow off steam before facing the 405/55/5 bumper-to-bumper. Or maybe just to shoot pool in a clean, well-lit place. With more than 50 plasma screens, an abundance of billiards tables, wifi, dartboards and patio dining, there are enough distractions to keep patrons holed up for a few hours. They even take reservations(?)!
The Sauce: Being the body-conscious county, the tap has its share of lightweights–Amstel Light, Miller Lite, Coors Light and Bud Light. For the rest of us, there's Blue Moon, Bass, Stella, Newcastle, Samuel Adams, Pyramid and our friend Guinness. Chardonnay and cab rule the wine roost, each with three offerings. Chilean label La Playa is on the lower end of the spectrum for both red and white, while Raymond Vineyards from native Napa have pricier vintages. Well drinks are left up to the imagination, but the place offers a liquor menu here.
The Food: Deep-fried, TIGF-style cuisine–appetizers such as fries, Southwestern eggrolls, chicken nachos, etc. (Note: Avoid the calamari.) Sandwiches and burgers are worth the money but aren't on the happy-hour menu, so we digress.
The Verdict: The office typically clears out closer to 5, so an hour to get your happy hour on isn't fair. Plus, happy-hour food is filler, not a focus. If you're all about sports, park yourself and throw back a cold one.
The Grade: B-
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.