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Friday, May 19, 2017

New Spring Lunch and Dinner Menus at Back Bay Bistro in Newport Beach, California


The menu items in this post were provided by Back Bay Bistro but the opinions expressed here are my own.

With spring in full swing and summer just within reach, Back Bay Bistro is a waterfront dining experience, day or night. Tucked away in Back Bay Nature Preserve, this restaurant provides beautiful views to go along with the beautiful weather. The restaurant is fitted with fifteen-foot high panoramic windows and a retractable roof for the interior along with a waterfront patio to watch luxury yachts cruising in and out of Newport Bay.

Here is a look at the new spring lunch and dinner menus:

Blueberry Bliss ($10) is made with Stoli® Blueberi™ Vodka, Triple Sec, freshly squeezed lemon topped with champagne served in a martini glass with a sugar rim. If you love blueberries as much as I do, this is a must-try. It had a strong blueberry flavor and tasted like punch. It was deceptively light, similar to soju, so sip and enjoy. Rating: 5/5

Cucumber Cosmo ($12) is made with cucumber infused vodka, St. Germain Elder Flower Liqueur, cucumber puree, and lime juice served in a martini glass. This was a very refreshing drink that just sings “spring”. The cucumbers and lime flavors were light and tangy. Elder flower added a little bit of flower aroma like walking through a meadow in full bloom of flowers. Rating: 5/5

Yellow Fin Ahi Sashimi ($12, lunch menu) is served with seaweed salad, wasabi, and pickled ginger. The ahi was very fresh with a beautiful reddish pink hue. Growing up in a family of Japanese fishmongers, I thought the slices were a little too thick for sashimi. I loved the soup spoon as the wasabi/shoyu holder, but since the slices were so thick it was hard to dip. I loved the wakame (seaweed) salad too, but I think the portion needs to be larger. It makes a nice bite with the ahi. Rating: 4/5

Grilled Salmon ($22, lunch menu) served with beer beurre blanc on a bed of spaghetti squash, walnuts, and bacon pieces. The salmon was succulent with a buttery texture. I love spaghetti squash and glad they are using this underutilized delight. The sweet spaghetti texture of the squash paired perfectly with the nutty walnut and smoky, salty bacon. Rating: 5/5

Bay Scallop Ceviche ($12, dinner menu) is marinated bay scallops, lime juice, and tomatillo salsa topped with chip confetti. The scallops had a nice soft, yet chewy texture. There was also some shrimp in the mix. It was not over citrusy and had a slightly spicy kick. Rating: 4.5/5

Ahi Tower ($14, dinner menu) is hand cut ahi served with avocado, tomato, and citrus gastrique. The tuna was fresh and set like a chunky tartare. The creamy avocado, sweet tomatoes, and crispy wonton chips provided a good mouthfeel. Rating: 4/5

Slow Cooked Short Rib ($25, dinner menu) is traditionally braised short rib served with mashed potatoes, carrot, and spinach. The short ribs were very meaty, tender, and savory. The braising sauce is amazing! It could be used as another sauce choice for a steak. Rating: 4.5/5

Filet of Beef ($35, dinner menu) is USDA Prime dry aged for 30 days served seasonal vegetables and topped with your choice of Back Bay Bistro steak sauce, gorgonzola bacon sauce, or green peppercorn sauce. The filet was grilled to a perfect rare for me. The texture was soft, tender, and cut like butter. The gorgonzola bacon sauce tasted more like a burgundy sauce with wine and mushroom flavors coming to the forefront. The gorgonzola and bacon flavors were lost, making it sweet rather than savory. Rating: 4.5/5

Lobster Mac N’ Cheese ($8, dinner menu) is made with truffle asiago cheese, pepper bacon, and New England Lobster meat. This was a great option since the hubby and I both ordered beef dishes. The cheese sauce needed to be thicker to coat the macaroni better. The peppery bacon was too flavor forward completely outshining the sweet lobster flavor. Neither the truffle flavor nor aroma was apparent. Rating: 3.5/5

Crème Brûlée ($8) is a traditional custard with fresh berries. It was very creamy with lots of vanilla bean inside. It had a nice stained glass-like brûlée on top. The mix of raspberries, strawberries, blueberries, and whipped cream on top were a nice touch. Rating: 4.5/5

Tiramisu Mason ($8) is made with marinated coffee biscuit with mascarpone cream. If you love tiramisu like me, this is the dessert for you. After a hearty meat entrée, this was perfect. It was light and had all the flavors and textures associated with a tiramisu – espresso soaked ladyfingers and fluffy mascarpone. The strawberries added a tangy sweetness and reinforced the spring theme. Rating: 5/5

Whether you are meeting friends for drinks, lunch with your family, or dinner with your sweetie, Back Bay Bistro is a wonderful place to relax and enjoy.

Specials:

  • Happy Hour: Every night starting at 4 p.m.
  • Taco Tuesday: Starts at 4 p.m. along with $4 draft beer specials
  • Friday Nights: Prime rib served with baked potato and seasonal vegetables. 10 oz. for $25, 14 oz. for $30. Starts at 5 p.m.
  • Sunday Family Pasta Night: Kids eat free on Sundays – one free kid’s menu item with the purchase of an entrée.

Ambiance: 5 out of 5
Décor: 4 out of 5 stars
Service: 5 out of 5 stars
Food: 5 out of 5 stars

For more information:
11131 Back Bay Dr.
Newport Beach, CA 92660
+1.949.729.1144
Reservations: Available on OpenTable
Hours: Monday – closed; Tuesday through Friday from 11 a.m. to 3 p.m. and 5 p.m. to close; Saturday and Sunday from 9 a.m. to 2 p.m. and 5 p.m. to close
Dog-friendly: Yes, on the waterfront patio

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Back Bay Bistro Menu, Reviews, Photos, Location and Info - Zomato

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