Finding yourself in our upstairs Jellyfish Lounge, you can get the best happy hour in Newport Beach seven days a week. Today, The Cannery and chef Nick Weber delight in serving guests the freshest seafood, steaks and globally inspired cuisine in a setting that makes locals and visitors alike feel as comfortable as they do elegant. Needless to say, between the Salisbury family and The Cannery, it was a match made in restaurant heaven.įor generations, guests have been coming to The Cannery for great food, superior service and amazing views. Ron’s passion for the restaurant business burns as brightly today as it did 50 years ago. Owner and operator Ron Salisbury is a third generation restauranteur whose grandfather opened the first El Cholo restaurant in 1923. However, the work has been subtle and stands to enhance the character of a building that is aging gracefully. Opened in the 1920’s as a working fish cannery, the building has had “a little work done”. The Cannery restaurant has a long and storied past with the city of Newport Beach.
#The cannery newport beach plus
But lately some 60 plus are showing up ruining the dining experience.Restaurant of the Month is.The Cannery! The Cannery: From Humble Beginnings… OK if it's Duffy's or 20 something footers. The allow boats to tie up at their dock, no charge.
The is only one downside - a policy with which I disagree. Explore the sushi menu - very well prepared and presented. Feeling like something different - try the English pea souffle - remarkable. We have yet to find anything on the menu that would be less than 4.5 out of 5. Chef Markus never fails to please the palate. The staff is just what you want, prompt, attentive, friendly and always willing to satisfy your requests. The setting is lovely for a nice couples dinner. They are handling these Strange Days rather well, ensuring all is safe and in compliance, while making you feel welcome.
When I win the lottery I will dine there every night. Food, service, atmosphere are all excellent. How mixed a feeling do you get when you want to tell the world about a superb restaurant, but hope that not to many follow you there? OK, they deserve the adulations. Grazi, Justin for all your help with the menu, great suggestions and service! The Cannery does not disappoint for the second time! More Justin suggested desert, which we couldn’t pass up Chocolate Lava Cake with Pistachio ice cream and Bananas with chocolate ganache toffee with vanilla ice cream. The chicken was a strong dish with a Smokey finish to the glaze. My wife ordered the Lobster tails and they were very nice South African tails with sweet potato gnocchi and root vegetables. The Chilean Sea Bass was delicate, seared and sautéed nicely, served over a tomato chili pepper sauce with rice and chorizo, avocado purée and small grilled asparagus. The fried calamari was fresh and served with a smokey tasting cocktail sauce, which was different from the norm. The presentation was perfect and natural, served in the shells and topped with tobiko and lime. They are delicate medium scallops and not the East Coast larger Scallops that you might expect, but you won’t be disappointed. The Baked Peruvian Scallops were baked to perfection. We started with specialty cocktails and a bottle of Cakebread. This visit we expected to be a little different with COVID restrictions, but our waiter, Justin. We ate here two years ago for a graduation dinner for our son who is a Chapman Graduate and we were very pleased.
#The cannery newport beach free