Steaks • Pastas • Craft Spirits
About Louie’s by the Bay
Louie’s by the Bay is a modern Italian steakhouse located on the waterfront along picturesque Mariner’s Mile in Newport Beach. With a 180-degree view of Newport Bay, a warm elegant design, and exceptional service, Louie’s brings an unparalleled concept to Newport Beach. The restaurant is a collaboration between two legendary restaurateurs, Ron Salisbury of El Cholo and The Cannery, and Piero Selvaggio of Valentino’s in Santa Monica. The menu will feature authentic charcuterie and antipasti, unique pastas, prime steaks and chops, and a truly exceptional wine list. Open for dinner nightly, with a lively and late-night cocktail scene.
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Restaurateurs Ron Salisbury and Piero Selvaggio have teamed up to open Louie’s by the Bay hoping it will become ‘the heartbeat of the community.’
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Recipe by Piero Selvaggio
6 pieces of veal shank cut for osso buco
1 c. flour
1/2 c. butter
1 small onion, chopped
2 cloves garlic, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
Few sprigs fresh marjoram, picked and chopped
Few strips lemon zest, finely chopped
1/2 c. white wine
2 ripe tomatoes, peeled and chopped
3-4 tbsp vegetable stock
Grated zest of 1/2 lemon
Dry the veal with a damp cloth or paper towels. Spread the flour on a plate and roll the shanks to coat lightly. Melt 6 tbsp of the butter in a heavy skillet over high heat. Add the veal and brown. Add onion, half of the garlic, carrot, celery, marjoram and chopped lemon zest. Season with salt and pepper. When browned, add the wine and simmer until reduced to 1 tbsp. Add tomatoes and stock. Lower the heat, cover the pan tightly and braise for an hour or more until very tender, adding a little stock if needed to prevent the sauce from sticking. Add the remaining garlic, lemon rind and butter to the veal. Stir and simmer for 2-3 minutes over moderate heat. To serve, arrange the veal on a serving platter and cover with sauce.