Here’s What the Chef of Lido Bottle Works Is Whipping Up This Summer

Pair Your Summer Evening With a Waterfront Dining Experience at Lido Bottle Works 

Craving a restaurant with prime waterfront real estate and a mouthwatering menu? Look no further than Lido Bottle Works in Newport Beach. This Lido Marina Village staple is serving up seasonal eats and specialty drinks complete with seaside sights and sounds. Executive Chef Joel Gutierrez takes pride in using farm-fresh ingredients to highlight each and every element of the seasonal dishes he creates. Chef Gutierrez makes the simple complex by starting with locally sourced proteins and farm-to-table produce. Indulging in the food at Lido Bottle Works is a sensory experience from sight to bite. There’s a reason this beloved eatery made our list of the best date night restaurants in Southern California. Lido Bottle Works

When it comes to deciding on a starter, the burrata does not disappoint. Lido Bottle Works’ new burrata summer salad is a flavorful fusion of Sunny Cal Farms stone fruit, walnuts and fresh mint tossed delicately in a tarragon vinaigrette. The kicker? A sweet and sour cherry gastrique that adds a touch of tang to every bite. It is *chef’s kiss* amazing. Chef Gutierrez recommends pairing this dish with one of their Russian River sour beers. This dish also has an equally elegant savory sister: the heirloom tomato salad with whipped goat cheese, thinly sliced yellow and green squash and cornbread crouton crumbles. You can’t go wrong kickstarting your culinary journey with either of these options.

For your entrée, don’t be intimidated by the agnolotti. Say it with me: an-ya-low-tee. From mind to menu, this dish took an entire year to create! These pint-sized pasta squares are packed with sweet corn and submerged beneath a blanket of chorizo bolognese. Each one is kissed with a dash of oil made from the ash of the corn husk. “I try to utilize 100% of the product that comes in. It pushes us to really be creative and reduce our waste,” explains Chef Gutierrez. The agnolotti calls for a bright, bubbly beer, so be sure to pair your pasta with something like a summer lager. Oh, and in between bites, be sure to take in the stunning views of Newport Harbor!


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Craving something sweet? End your evening with the poached pear simmered in simple syrup, bourbon and honey, which is topped with aerated vanilla custard dusted with lemon verbena dust and accessorized with a honeycomb candy.

Chef Gutierrez hopes to continue to run “one homogenous restaurant” and push the boundaries in terms of what they can do in-house. This means preserving, pickling, fermenting and building out an awesome pantry program. He’s also been playing around with Santa Barbara spot prawns and salmon, so don’t be surprised to see these added to the menu this summer. Looking ahead, Chef Gutierrez is excited to put his own stamp on the current menu while still honoring the classic dishes that customers come back for time and time again (looking at you, LBW burger).

Lido Bottle Works
3408 Via Oporto, Ste 103
Newport Beach, CA 92663
949.529.2784 Lido Bottle Works

Photographed By: Knife & Spork Public Relations

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