Main courses include a Seafood Pot Pie for $12, Diver Scallops with roasted mushrooms and risotto for $26, Alaskan Cod Fish and Chips for $14, 12 oz New York Steak served with truffle wedge cut potatoes for $32 and Jumbo Shrimp Scampi sautéed in olive oil with whole garlic cloves, white wine and fresh basil for $22. Schaeffer also will prepare a different sustainably sourced market fish daily. The menu is rounded out by a selection of desserts available for $9 each including Cheesecake Manhattan, Velvet Chocolate Cake, Brownie Ice Cream Sandwich and Fresh Berries with Vanilla Ice Cream.
Priced below $14, lunch items include the Bistro Burger with 8 oz Kobe sirloin; Herb Grilled Chicken Sandwich with goat cheese pesto, balsamic onions and shredded spinach on focaccia; Salmon Burger; and the Back Bay Portobello Sandwich with roasted red pepper aioli on a challah bun. The Back Bay Bistro's popular weekend buffet brunch, which recently was honored by Open Table as one of the nation's "best brunch" destinations from more than 12,000 restaurants, will continue its tradition.
The Back Bay Bistro is a contemporary 199-seat dining establishment featuring a number of innovative design elements including large gilded framed mirrors, comfortable wicker chairs and a sophisticated retractable awning giving the restaurant a “convertible roof.” With 60 al fresco seats providing guests with refreshing breezes off Newport’s Back Bay, the restaurant specializes in fresh, sustainable seafood and serves dinner Thur-Sun (5 p.m. – Close), lunch Wed-Sun (opening at 11:30 a.m.) and brunch on Sat & Sun starting at 9 a.m. Reservations are recommended and may be made by calling (949) 729-1144 or visiting www.backbaybistronewportbeach.com for an Open Table link.