Pristine Locally Caught Seafood Stars at Lido Bottle Works

Calling all seafood lovers! If you haven’t had Lido Bottle Works‘ Chef Joel Harrington’s Dory Fishing Fleet “Catch of the Day” yet, you’re missing out on one of the most exciting specials in Newport Beach.

Naturally, the Catch of the Day changes every day depending on what Chef Joel selects from the Dory Fishing Fleet’s daily catch and the local produce sourced from Santa Monica Farmers Market or the restaurant’s own garden, but you can be sure that your taste buds will dance at first bite of whatever his culinary genius creates.

At a recent media dinner, I was smitten as soon as my hungry eyes caught sight of his stunning presentation of local halibut perched atop a pillow of sweet potato illuminated by salty, umami flavors of mushrooms, salted black cod and crispy bits of pork belly with a bright sauce gribiche. If there is a downside, it is that you won’t be able to indulge in an encore because the Catch of the Day is but a fleeting succession of memorable bites which may or may not be recreated.

That being said, on your next visit to Lido Bottle Works, the Catch of the Day will be another equally palatable pleasure palace like yesterday’s jaw dropping feature:

Local Halibut, Kimchee Scallop Rice, Crispy Avocado and Miso Vin

Seafood starters include an excellent Tuna Tartare with avocado and chili pop rocks (above) and an exquisite Rock Fish Cebiche sporting Peruvian flavors of Aji Amarillo and Leche de Tigre (the citrus-based marinade that cures the seafood in a ceviche (below).

Sharing the spotlight at LBW are the salads.

Raw and Cooked Vegetables, Hazelnut “Dirt”

The real deal, Chef Joel’s focus at LBW remains true to his overall ethos of sustainability and highlighting local producers. Recently returning to Orange County, he lives on the Newport Peninsula and bikes to work daily after visiting the Dory Fishing Fleet Market or the Lido Bottle Works garden in Costa Mesa. We are thrilled to have him back!

You eat with your eyes first and each plate sparkles with color and texture in a rainbow wreath of seasonal bounty.

A sprinkle of golden raisins add a sweet pop to Cauliflower and Maitake Mushroom

Burrata with Golden and Chioggia Beets, Pumpernickel and Almond

Lido Bottle Works is the newest high profile eatery to open at Lido Marina Village, following Zinque and Nobu. Dishes are meant to be paired with the 15 beers on tap, specialty craft beer bottles, wines, and vermouth-based cocktails. Also available: kombucha on draft (plus a full selection of bottled kombucha flavors from Blessed Booch of Laguna Beach)

In addition to the 15 DRAFT CRAFT BEERS, 40 CRAFT BEER BOTTLES, and 25 WINES (red, white & sparkling), Lido Bottle Works’ includes a bottle shop collection curated by LBW’s partners, who seek unique and exceptional, local craft beer. LBW sources limited releases from small breweries that don’t distribute on a large scale. The wine program centers on California grown grapes and winemakers who offer sustainably-produced wines, ideally with organic or biodynamic farming methods. LBW’s session cocktail program focuses on original recipe vermouth-based libations – a unique addition you won’t see in other restaurants holding a beer and wine license. Plus, retro cocktail fans will appreciate cocktails being served in vintage 1930’s/1940’s coups and collins glassware. Cocktail offerings will change seasonally.

Chef Joel Harrington describing the dishes. Two mouthwatering salmon preparations.

Chef Joel Harrington’s culinary background began at age 15 in the Harrington’s family-owned restaurant in Vermont, graduation from the Culinary Institute of America in New York followed. Working with Chef Marcus Samuelsson of Aquavit and Red Rooster in New York, achieving Four Stars at the Ritz Carlton as Chef de Cuisine at Restaurant 162 also in New York; garnering acclaim in Dallas, including a James Beard Award Nomination, at Fearing’s in the Ritz Carlton in Dallas and leading the Dallas kitchens for Stephen Pyles and Charlie Palmer before heading back to New York to become Director of Culinary at Marcus Samuelsson’s Red Rooster in Harlem.