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.
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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