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If you are not interested in having a business connected to your home, then use this additional space as you see fit. For those conducting businesses from your home, you'll love the large commercial space that has a private entrance for your clients to use. The first level of these exceptional homes is where you'll find the enclosed two-car garage, which has the capacity to park 3 to 6 cars with ease. Regardless of the unit you choose to live in, these lofts give you a modern, contemporary housing option next to the ocean. The remaining lofts are just steps away from the harbor lining 30th Street and have harbor-front access via a pedestrian pathway. There are 4 lofts that are situated directly on the harbor and include private dock space that can accommodate up to a 30 foot boat. It encompasses an entire city block in the Cannery Village neighborhood of Newport Beach and has zero lot line and ideal live-work lofts. More about Cannery Lofts Real Estate in Newport BeachĬannery lofts real estate was built by the highly regarded Thomas Silva Architects in 2004.
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For a recipe from that historic operation, click here.No listings were found matching your search criteria. The Cannery is part of the restaurant family that owns and operates El Cholo. The schnitzel sells out whenever it runs as a special, he claims. For the Cannery, Weber drew on that experience, lightening up his recipe with Japanese-style marinated vegetables and a refreshing potato salad. During the annual Oktoberfest celebrations there, Splichal, a native of Germany, trained his culinary team on authentic Oktoberfest food, such as schnitzel, Weber says. Lucky for Salisbury, Weber had spent nearly 15 years in the kitchens of famed chef Joachim Splichal, where his final posting was as executive chef of Catal and Uva Bar at Downtown Disney in Anaheim. The Duroc pork is perfect for that,” Weber explains. Veal is a hard sell in Newport Beach, so we agreed on a pork schnitzel. “Ron sent me a picture of a veal schnitzel. The pork schnitzel here was the result of one such adventure. California time to propose a new menu idea discovered en route. Salisbury has been known to e-mail staff members at three a.m. Orange County has great Vietnamese, Japanese and Korean restaurants,” where he and his family often dine on his nights off.Īs Weber has learned, his boss has a passion for menu updates and looks for new ideas when he travels. He also divulges that, after years of working in kitchens that served French and Spanish food, “I got tired of it. I don’t like to overcomplicate stuff,” he says. Many of Weber’s specialties have an Asian twist, something that fits with his overall goal to “keep dishes fairly simple. I refined the classics that were here and lightened them up,” he says. Little by little, though, he has won them over to his seasonal, market-based cuisine and he, in turn, has learned what makes his clientele happy.
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Weber, who is known for his deft hand with Italian crudos and Mexican ceviches, admits that his initial overhaul of the menu did not go over so well with the regulars, who had grown used to the Cannery traditions. Then, at the decade mark, Salisbury took a menu tack, moving Salcedo to oversee the kitchens at his newly expanding El Cholo restaurants and hiring popular local chef Nick Weber to reorient the Cannery menu. Salcedo helmed the Cannery kitchen for 10 years, creating a loyal audience for the Cannery and its numerous special events. The venue united three of Salisbury’s passions: restaurants, baseball and books, with baseball-themed passages from Hemingway’s The Old Man and The Sea quoted on the walls and a trove of museum-quality baseball paraphernalia on display. Fortunately, local philanthropist Jack Croul stepped in and saved the structure, turning it over to veteran restaurateur Ron Salisbury to operate.įor the Cannery reopening in 2002, Salisbury tapped his Sonora Cafe chef, Felix Salcedo, to create a mix of seafood, steaks and salads that would please the discerning Newport market. The Cannery Restaurant has been part of Newport Beach history for decades, first as a tuna-canning facility and then as a dining venue.īut the venerable property nearly met the wrecking ball in the late 1990s to make room for condos.