Back Bay Bistro :: A Diamond on the Bluff

The assignment this month was to find a praiseworthy seafood restaurant. My search led me to a hidden treasure called the Back Bay Bistro.

I remember launching out of Back Bay about twenty years ago and kayaking there on several occasions. We would come back from our adventures feeling famished after hours of rowing, and would eat at the dumpy diner located there. Well, let me tell you, "dumpy" has undergone an ultimate transformation, into a slick modern oasis, neatly tucked away in the ecological reserves of the Newport Dunes.

The restaurant's interior is dominated by fifteen-foot high windows that sport panoramic views and an innovative design element; a sophisticated, retractable awning that gives the restaurant a "convertible roof." With 60 al fresco seats, the restaurant provides guests with refreshing breezes and wide-open views of the sparkling waters of the bay.

We couldn't wait to have drinks and take in the gorgeous sunset. I ordered the Moscow Mule - it was as refreshing as the view. We shared a bottle of the Franciscan Chardonnay, enjoying the aromas of citrus, honeydew melon and toasted hazelnut, highlighted by flavors of pineapple, citrus and honey with a clean finish.

At this point, veteran Executive Chef Bruno Massuger came over and said hello. He is a French native who was trained at the �cole h�teli�re de Lausanne in Rouen, France and later at the Culinary Institute of America (CIA). He served as director of culinary operations for a number of exclusive private clubs before his appointment as executive chef to Back Bay Bistro.

In addition to overseeing the 199-seat restaurant, he is responsible
for the Newport Dunes bustling catering division, serving a diverse array of clients, from Fortune 500 companies to wedding receptions. He served in the same capacity locally at The Center Club, on the grounds of the Orange County Performing Arts Center in Costa Mesa for 16 years, and also worked with its parent company, ClubCorp. He also mentors rising chefs from the national headquarters of the CIA.

His cuisine is divine, from start to finish. Our appetizer, the Ahi Tower, a delicacy comprised of hand-cut Ahi Tuna served with avocado, tomato and citrus gastrique, was a textural masterpiece. It's offered with the freshest rainbow corn tortilla chips, and the combination of vibrant flavors mixed with that crunch is just downright sexy!

Another winner on the menu is their Shrimp Cocktail. Comprised of five plump Gulf of Mexico shrimp, mild cocktail sauce and fresh lemon and their award-winning Seafood Chowder, sporting a medley of tender seafood bites, the dish was creamy and oh, so soothing.

For the entr�es, Back Bay Bistro's combined surf and turf offerings fulfilled our cravings and, fortunately, Chef Bruno was on hand to accommodate. The Jumbo Diver Scallops were irresistible, saut�ed with Chardonnay and garlic sauce and served with winter squash risotto. The Filet of Beef was sumptuous, served with a choice of blue cheese, green peppercorn, or Back Bay Bistro Sauce, and topped with seasonal vegetables (French fries are available, too).

One of my companions ordered the Rack of Lamb; delightfully crusted with mustard and fresh herbs and served with a goat cheese polenta and garden vegetables. Patty Mitchell, one of the hardest workers in the Orange County restaurant scene, who does social media for Back Bay Bistro, was a guest at our table and she ordered the Scampi Classic: Jumbo shrimp saut�ed in olive oil, with fresh tomato, garlic, white wine and fresh basil, served over angel hair pasta. We all loved the flavorful freshness of the dish.

SUNDAY BRUNCH

We returned on the following Sunday to experience Back Bay Bistro's renowned Champagne Brunch. Let me tell you, I am so glad that we did. Served from 9 a.m. to 2 p.m., it was a truly magnificent feast. The vibe is very energetic and electric in comparison to the evening dining experience, which was more romantic and laid back. The servers all have wonderful personalities, and played along with our Champagne-induced sense of humor.

We started inside near the many chef stations, but eventually wound up on the outdoor deck after the brunch ended. Needless to say, time flew as we sat and talked, and before we knew it a few hours passed during our secluded escape.

The buffet is a refined, upscale array of traditional and modern treats that featured everything from soups and salads, to omelettes, waffles, pancakes and eggs of the Benedict variety, along with many others. There is also an endless array of seafood options, meat carving stations and a sweet treat section that will not disappoint.

A crowd favorite are the seafood delicacies, such as King Crab Legs and fresh Oysters on the Half Shell. The crab legs are chilled, with the option of hot, drawn butter and fresh lemon - sumptuous. American inspired entr�es range from exciting local seafood to fabulous meat dishes and lots in between. The dessert station has a chocolate fountain in which guests can dredge strawberries, Oreo cookies and other fun treats. Even though I had no room left, I really enjoyed the Lemon Tarts... it was a sacrifice that I just had to make.

Back Bay Bistro's upcoming Father's Day menu, "Brunch With Dad," on Sunday, June 21, is a bit different than the regular menu, but is equally exciting. It starts at $65 for adults and includes Bottomless Champagne and Mimosas, or their regular brunch, sans the alcohol, is $52; children 10 and younger are only $16. "Dad's Choice," includes one complimentary Bloody Mary or draft beer.

Back Bay Bistro is located at the Newport Dunes Waterfront Resort and Marina, 1131 Back Bay Drive in Newport Beach.

For more information, or to make reservations, call 949.729.1144 or go to newportdunes.com/back-bay-bistro