The Ritz Prime Seafood is one of the most beautiful restaurants in Newport Beach with amazing views of the marina. It also happens to be the only Newport Beach Restaurant Week participant that has foie gras on their menu. Foie gras can be one of my favorite dishes. It is one of those ingredients that is either amazing or a bit of a let down. For an impressive menu at only $50 it was well worth going to find out.
Newport Beach Restaurant Week 2017 at The Ritz Prime Seafood
Saying that the menu at The Ritz Prime Seafood is impressive is an understatement. I don’t think I was prepared for the creative culinary creations I was about to receive. For the first course, you are able to choose between the Green Machine Kale Salad, Spanish Octopus, or Foie Gras Torchon. I ordered my precious Foie Gras and waited in anticipation. It arrived with ripe strawberries, compressed rhubarb, and sassafras root reduction which had a taste very similar to balsamic reduction. Executive chef George Neyra described his dish as a take on Strawberry & Rhubarb Pie.
Foie Gras served with strawberries, rhubarb, & sassafras root reduction
The Foie Gras was honestly the best I’ve ever had. It literally melted in your mouth and the delicious brioche buns it was served with were the perfect accompaniment. Just this dish alone made the entire Newport Beach Restaurant experience worth it, however, the Spanish Octopus was cooked to perfection.
Spanish Octopus served with romesco, fingerlings, and shaved asparagus
For the second choice, you have the option of choosing between the Sea Bass with English Peas, Jidori Chicken with Ricotta Cavatelli, or Filet Mignon with Squash Blossoms. Now normally I go straight for the filet so I was beyond impressed when I tried the Sea Bass and Jidori Chicken. These two dishes are thoughtful, creative, and of course delicious.
Sea Bass served with english peas, vichyssoise, and meyer lemon
First, the Sea Bass was served with fresh english peas and a delicious vichyssoise which is like a creamy soup. It was so fresh and well constructed. By far the best Sea Bass dish I’ve ever had. The Jidori Chicken was also very impressive, especially if you enjoy mushrooms. I loved the use of more exotic mushrooms and ingredients that are not so commonly used. After speaking with the chef I learned that he developed these dishes just for Newport Beach Restaurant Week. The Sea Bass, however, is a preview and will soon be added to the menu which is great. Maybe in the future, they will add their Jidori Chicken as well. We can all hope.
Jidori Chicken served with ricotta cavatelli, creamy morels, and onion jus
For dessert, you will be surprised with a chef’s choice. Since I couldn’t decide between fruit or chocolate, I received a delicious chocolate molten lava cake as well as a sponge cake served with fresh figs. Figs are actually one of my favorite fruits and no woman dislikes chocolate so it was just perfect.
I would say The Ritz Prime Seafood’s $50 NB Restaurant Week menu was 100% worth it. Aside from the gorgeous view, the food was really one of a kind. I would not be surprised to see Executive Chef George Neyra on a season of Top Chef. His use of unique and creative ingredients is not only refreshing but inspiring. I am already looking forward to my next visit.
By the way, on a complete side note, someone needs to give those lounge singers a record deal. Whoever was in charge of staffing this restaurant did an amazing job from the chef all the way to the lounge singers. Bravo!