Thursday, February 11, 2016

The three of us were in complete agreement,  it does not get any better than this.
We were seated on the outdoor balcony of the Newport Landing Restaurant adjacent to Balboa Bay with a view that extended all the way to snow capped Mount Baldy. 
That snow capped mountain was the only reminder that it was February, not summer, for the temperature was in the mid eighties.  It were in the perfect place to enjoy the heat wave that was sweeping across Southern California.
Matching our surroundings was the cuisine of Jose Munoz, executive chef at the restaurant and oyster bar. Here is a menu that while emphasizing seafood offers sandwiches, burgers and light entrees.
We opened with the clam chowder, deservedly famed here.  Then to the Alaskan cod fish and chips complete with tartar and seafood cocktail sauce, cole slaw and a heaping plate of french fries.
Senior Manager John Bullard had many suggestions for us but we had to explain that, unfortunately, this day we had light appetites.  However we promised to return when we could do better justice to such an outstanding array of seafood.
There is always something happening at Newport Landing.  Yes, the Sunday Buffet Brunch, the food menu at the Oyster Bar and Library Lounge, and the extended Happy Hours five days and nights a week with a Shrimp fest night or taco night.
Newport Landing is located at 503 E. Edgewater in  Newport Beach,  open seven days a week.  Call 949 675-2373, web

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