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Daily Dish

New in Newport Beach: The Lido Deck. Its specialty? Elk burger.

By Betty HallockDeputy Food Editor 
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Imagine yourself with a sun-drenched view of a waterfront marina, ocean waves, multimillion-dollar yachts, where the rich and bikini-clad frolic. The lido deck of the Oasis of the Seas? No, it’s the Lido Deck in Newport Beach, the new restaurant located in the former Blanca space.

Chef husband-and-wife team Don Schoenburg and Christi Carter plan to celebrate the restaurant’s grand opening Feb. 3. The couple formerly were executive chef and executive pastry chef, respectively, at Tradition by Pascal in Newport Beach. Schoenburg also was executive chef at Patina Group’s Leatherby’s Cafe Rouge at the Orange County Center for the Performing Arts.
The couple now have opened their own restaurant at the Newport Beach marina. The house specialty? It’s elk burger: ground elk, caramelized onion, remoulade sauce, lamb belly, wild boar bacon, duck egg, tres leche cheese, and grilled romaine. Other dishes include duck confit crepes, braised pork belly, sautéed barramundi, white bean ratatouille and marinated tenderloin of venison.

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3420 Via Lido, Newport Beach, (949) 673-9500, www.thelidodeckrestaurant.com.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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