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😍 5/5 - Ok my girl Liz is truly wonderful and got me situated three
By 👻 @Joyce M., 01/02/2024 3:00 am
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Ok my girl Liz is truly wonderful and got me situated three times in a row on the beautiful patio in a pinch! It must have been my lucky night tonight - she assigned me to Gregory, Jason, and Kyle who provided warm and friendly service. Read on for the most wonderful food review and adventure... I had inadvertently skipped lunch so I was hungry enough to order the Chef's omakase (chef's choice, the specialty at Bluefin - with small plates, appetizers, sashimi course, fish course, nigiri sushi course, beef course, and dessert (of course!). It was literally one delicious taste experience after another! My server Gregory thoughtfully asked for any food allergies and suggested a zero alcohol Asahi (who knew they made one? It was delicious). The food was almost too pretty to eat, plenty to feast your eyes on, with thankfully small portions to allow you to enjoy multiple tastes. First off was the stunning ankimo (monkfish liver, which was served with a garnish of caviar and gold flakes, a chrysanthemum and a backdrop of a crisp lotus chip, all in a dab of shiro miso and a pinch of fresh seaweed. The miso was a bit too strong, but did not detract from the superb creaminess of the ankimo. Second up was a beautiful appetizer plate with a perfect kuramoto oyster, freshly shucked, served with lemon; a steamed savory egg brick (not the usual slightly sweet egg/tamago; a konbu wrapped delicacy fish which I couldn't remember, another fish I couldn't remember but tasty with the shiso leaf and snipped chives, and a burdock root garnished piece of fresh mackerel. Each so pretty, tasty, unexpected in the flavor construction and definitely unusual for omakase creations. The next two courses really upped the ante with a sashimi and fish course: sashimi was ultra fresh, and featured my favorite o-toro and buri (wild yellowtail flown in from Japan, likely Hokkaido by the taste of it - this is among the best buri sashimi I have had - definitely order this a la carte if you haven't had it yet); and the fish course was the star of the cooked courses: a gorgeous piece of grilled Chilean sea bass topped with a quarter grilled shiitake mushroom, and two gorgeously pan seared pieces of foie gras. This dish was exceptional - the foie gras with the crispy edges, lightly caramelized with a creamy center was a reverie on its own. I'm partial to Chilean sea bass and this was perfectly grilled, with slightly crispy skin and melt-in-your-mouth tender pristine white flesh, superbly fresh seabass - firm yet flaky, tender from the healthy fish oils cooked just right and not overcooked or oxidized. The presentation was gorgeous too, a deep fried translucent shiso leaf with a dusting of gold flakes. I've only had such a perfectly constructed and plated dish just a few times before, it was visually stunning and equally delicious! It was garnished with the most beautiful ruby-colored berry ume plum - lightly fermented, still sweet and tender, a little astringent to clear the palate. This dish alone deserves an award. Nobu who? By this point I was starting to get full, but the nigiri sushi (hand made sushi, with sushi rice on the bottom and fresh raw fish on top) course arrived in its glory - including my favorite of all time, uni (this time from Santa Barbara, their Hokkaido uni is amazing also), the sweetest hotate (scallop) nigiri I have ever had, and the namesake bluefin tuna among others. I was literally needing to make space in my digestive tract when they brought out nothing less than A5 wagyu beef, beautifully seared on a sizzling plate, with a crisped shishito pepper garnish on a bed of grilled mushrooms and onions, three kinds of sauces (the yuzu one was the standout for me). All this for $200 - impossible for this gorgeous visual and gastronomic feast! What a steal for the sheer quality, artistry, and craftsmanship! This would be the perfect place for a romantic date night on their cozy patio, with the fresh air of the Pacific Ocean in the distance, a perfect place to commemorate a special occasion, with friends or by oneself in peace and gentle solitude. Just when I was sure I could not take another bite, the dessert came, and with it the pièce de résistance: the poached pear, which was literally perfection in dessert form: simple fresh juicy pear half, poached in what tasted like a berry reduction resulting in a lightly sweet, fresh taste that defies description-but which outshone the other four micro desserts - olive oil cake with pecan butter; fresh berries and raspberry jam; raspberry sorbet. The pear was deceptively simple, but exquisite in taste and execution. What a perfect ending to a beautiful dining experience. Hats off to the Bluefin Chef Abe and wonderful waitstaff! Save this place for a special occasion, and most definitely order the Chef's omakase! The perfect ending to a perfect day, love this place!
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