Friday, May 1st, 2015
The Experience Magazine recently stopped by Back Bay Bistro in Newport Beach, California for a gourmet dinner. This is American contemporary dining with stunning views of the luxurious marina. The Orange County location is right on the marina. Yachts come and go as they please. When we arrived, the sun was setting, and the water was still and beautiful. Back Bay Bistro at Newport Dunes Waterfront Resort is lead by Executive Chef Bruno Massuger. Chef Bruno believes in super fresh, sustainable food. The presentation is top notch and the staff is very professional.
Our Server was Sabrina. She provided top notch service and was very informative about the menu.
For starters we had the Lump Crab Cake. It was made with Tarragon aoili. It was done just right. The Canadian lump crab wasn’t too done and the cake wasn’t too moist. The Crab Cake starter is served with diced red beets, goat cheese, fresh tarragon, local olive oil. and balsamic reduction. We also sampled the shrimp cocktail. So elegantly presented. A great way to start a night out in Newport Beach.
We also tried the award winning Seafood Chowder. The quality of the seafood is amazing. It was tasty.
For salads, we had the Bistro Salad. This was lettuce with tomatoes, cucumber and carrot. Everything is so fresh. Chef Bruno uses local produce when possible.
For entrees, we had the King Salmon. This was cooked to perfection with asparagus, radish, baby carrots and mashed potatoes. We also sampled the Halibut which was prepared and presented in similar fashion. Both fish were delicious with subtle flavors from the butter.
For dessert, we tried the New York Cheesecake and the Sorbet. The cheesecake was gourmet, decedent, over the top. I was so full. The same for the sorbet. Expertly presented and so delicious.
It was such a treat to dine in the Back Bay Bistro’s open air dining room. The service was so nice and friendly.
Website for Newport Dunes Waterfront Resort and Back Bay Bistro;
