Lido Bottle Works<\/a>, the Catch of the Day will be another equally palatable pleasure palace like yesterday’s jaw dropping feature:<\/p>\n<\/div>\n<\/p>\n
Local Halibut, Kimchee Scallop Rice, Crispy Avocado and Miso Vin<\/p>\n
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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).<\/p>\n
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Sharing the spotlight at LBW are the salads.<\/p>\n
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Raw and Cooked Vegetables, Hazelnut “Dirt”<\/p>\n
The real deal, Chef Joel’s\u00a0focus at LBW remains true to his overall ethos of sustainability and highlighting local producers. Recently returning to Orange County, he lives\u00a0on the Newport Peninsula and bikes to work daily after visiting the Dory Fishing Fleet Market or the Lido Bottle Works garden in Costa Mesa. \u00a0We are thrilled to have him back!<\/p>\n
You eat with your eyes first \u00a0and each plate sparkles with color and texture in a rainbow wreath of seasonal bounty.<\/p>\n
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A sprinkle of golden raisins add a sweet pop to Cauliflower and Maitake Mushroom<\/p>\n
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Burrata with Golden and Chioggia Beets, Pumpernickel and Almond<\/p>\n
\u200bLido Bottle Works<\/strong> is the newest high profile eatery to open at Lido Marina Village<\/strong>, following \u00a0Zinque and Nobu. \u00a0Dishes 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)<\/p>\nIn 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\u2019s 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\u2019s 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.\u00a0Cocktail offerings will change seasonally.<\/p>\n
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Chef Joel Harrington describing the dishes. Two mouthwatering salmon preparations.<\/p>\n
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\u2019s 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\u2019s Red Rooster in Harlem.<\/p>\n
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Lido Bottle Works\u00a0<\/span><\/strong><\/h3>\nLido Marina Village<\/div>\n
3408 Via Oporto, Suite 103<\/div>\n
Newport Beach, CA 92663<\/div>\n