New Seafood for the Future Partner : The Lido Deck Restaurant and Wine Bar – On a cruise ship, outdoor pools and the surrounding facilities are referred to as the lido deck, but off the deck of The Lido Deck Restaurant and Wine Bar in Newport Beach expect a view of multi-million dollar yachts or the reflection of a multitude of bay establishments across still water. The scene from any table at The Lido Deck could be taken from a seafood advertisement for al-fresco waterfront dining. This small intimate restaurant opens up directly over the Newport Marina. But beyond this elegant view is the ultimate reason to visit The Lido Deck: perfectly cooked sustainable food.
Don Shoenburg, chef-owner of The Lido Deck, certainly knows his fish. Upon first meeting him, our conversations regarding sustainability were held with ease and almost felt as if we were each preaching to the choir given Don’s extensive knowledge of marine conservation and the fact that I work with one of the best aquariums in the world (mind you though, I do work in a cubicle). Don is an avid diver and fisherman who knows the waters off the coast of California well. His menu certainly reflects his knowledge of the marine eco-system with a frequently changing array of seasonal seafood species. The benefit for the diner is the fact that chef Don is the one who is in the restaurant, every single day, cooking the food. He sources all of his fish personally and ensures it comes from the right sources. This culinary perfection is a rarity these days, as many chefs work to open multiple restaurants or fish for their 3 minutes of fame on television.
One of the main reasons that we are excited to have The Lido Deck in our portfolio of dedicated restaurant partners is because the restaurant encourages its guests to enjoy and examine every single aspect of their meal, from start to finish. As we always say here at Seafood for the Future, our goal is to encourage people to reflect on the food they eat, even outside the realm of seafood, to ponder the choices made related to our misguided food system. At The Lido Deck, a dining tryst travels far beyond the main entree. Chef Christi Carter is responsible for an amazing dessert selection, so don’t expect a tired dessert menu bloated with the same choices. In addition to the food, the wine and beer menu is tailored to answer the food-beverage riddle for your palette as every menu item can be paired with precision to each of the chef’s offerings. Don’t feel pressured into a 15 course meal, however, just a seat on the deck with a glass of wine and a bite of some healthy delicious seafood should be enough to renew your passion for ocean-friendly cuisine.
It’s not just one entree or even the specific species of seafood on a menu, but the entire experience as a whole that makes a restaurant complete. The Lido Deck is about dining and real food; it’s about food that is seasonal, local, and sustainable. Too many times we run through a meal, not thinking about what goes into our bodies, not considering the experience of good food, consequently treating our natural resources with disrespect and indifference. Coming across a restaurant that puts so much personal passion into preparing inspired food in a great setting, devoted to sourcing only the most sustainable seafood, is a luxury. When dining at The Lido Deck, tell chef Don and chef Christi you are ready for the best, and leave yourself a surplus of time to enjoy everything they offer. And don’t forget to pick up your Aquarium of the Pacific ticket when you order that delectable eco-friendly seafood dish.
A few of Chef Don’s seafood dishes:
Wahoo alla Bequia
Oven roasted wahoo filet, haricot vert, corn, red onion, green peppers, tomato, coconut milk, sweet corn cake
Seafood Nage
Grilled calamari, garlic, Kalamata olives, capers, tomatoes, head on prawns, PEI mussels, Manila clams, fish of the day, leeks, vanilla nage
Barramundi
Sautéed barramundi, Meyer lemon risotto, with fennel, field cress salad
Pan Roasted Trout
Pan roasted rainbow trout, haricot vert, onions, capers, tomatoes, parsley, carrots, white wine sauce
