Back Bay Bistro - Newport Beach

The best service! Enjoy a warm evening on the terrace of this bistro. Nice ambience. The server for my table was apparently very busy, so the receptionist served me. She was amazing! The food was very good. Receptionist/Server was very careful with my food allergies and made some great suggestions. With such attention to detail, it is definitely used as a host. Proposal: The Pasta dish was not huge, so if you get it, also order a salad. Total large meal comparable to other restaurants in the area, but with better prices!

Fabulous brunches... Never letting them go- keeping them at the Bistro! ????

Great food, must try the seafood chowder some of the best chowder in the whole O.C.. The king salmon was also really good. Portions are bit on the small side considering the price. Great views, try to get a rail table or dock table. Overall the food was amazing and the place was great.

Good food and view. I got a grilled chicken sandwich with fresh fruit. It was very good other than their choice in lettuce I found too bitter. The fresh fruit was great.

Blueberry Bliss is made with blueberry 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 is made with cucumber infused vodka, 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 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 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 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 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 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 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 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