Bayside Restaurant is turning 25 and the beloved Newport Beach spot is pulling out all the stops to celebrate.

The celebrations are especially meaningful for owner Marc Ghoukassian and his family, who also own Bistango in Irvine. The restaurant, founded by Marc and his sister Karyn’s late father, John, reflects the family’s passion for “dining as art.”

“My father started Bayside and our family hopes to make him proud and keep his legacy as a true part of the Newport Beach community going.”

Bayside owner Marc Ghoukassian

“From the moment you walk in, Bayside is about experiencing art: Everything from what you see on the walls to what you are served on your plate is art,” Marc says.

The restaurant’s contemporary American cuisine features signature dishes like the mushroom-crusted Alaskan halibut and Black Angus center-cut filet mignon, plus Marc’s favorite, the Duroc pork chop.

In addition to the culinary creations guests enjoy on their plates, the space doubles as an art gallery, showcasing local artists selected by Marc’s mother, Diana. The restaurant hosts live music nightly along with its popular Champagne Sunday Brunch each week. The space itself is a work of art, including an impressive wine tower built in Venice and ceiling beams repurposed from old Italian gondola oars.

“My father started Bayside from his passion for food and art, and our family hopes to make him proud and keep his legacy going in the years ahead,” Marc says. “We’re honored that it has become a true part of the Newport Beach community.”

Bayside has hosted couples for their rehearsal dinner and later for their baby showers and graduation celebrations. “It’s the backdrop to so many important moments.”

Bayside opened in November 1999 and is one of the longest continuously operated restaurants in Newport Beach.

“When my father saw this location across from the harbor, he knew it would be perfect for his next venture,” Marc says. “He worked with Irvine Company to build out his dream space. His first restaurant, Bistango, already had a loyal clientele for business lunches. Bayside grew out of that experience, mixing creative cuisine with art and music.”

Marc credits the restaurant’s success to a loyal team, including executive chef Gabriel Aguilar, who first started at Bistango 38 years ago, along with several servers who have been with the restaurant since it opened.

Guests can toast to the silver anniversary with an exclusive offer on Silver Oak winery’s 2019 Alexander Valley Cabernet Sauvignon. Bayside also will host a cocktail-and-appetizers anniversary party in November with tickets available later this year.

“Celebrating 25 years is a testament to the entire team and our Newport Beach community, including the cooks, the serving staff, the guests: it’s everyone who has made it so special,” Marc says.

Stop in for dinner or bar bites, both available nightly, and don’t miss the famous Champagne Sunday Brunch.