Located in Newport Beach, CA, The Ritz was the main destination for high-quality food and service. Managed by Ray Jacobi, he strives the restaurant to honor the legacy that was brought on by its founder Hans Prager, who opened the restaurant in 1977 until his passing in 2004.
One of the main dishes that’s served is its 8 oz. Filet on a grilled Portabello Mushroom and Maine Lobster Tail. The other is the Bouillabaisse Pasta consisting of lobster, shrimp, crab, scallops, monkfish, mussels, and clams simmered in a Tomato Saffron Broth over Linguini Pasta. Moving over to salads, The Ritz offers its Blackened Ahi Tuna Salad, consisting of Ahi Tuna seared-rare, Mixed Field Greens, Artichoke Hearts, Carrots, Green Beans, Almonds and Red Bell Peppers, tossed in an Asian-style Vinaigrette.
Based on all three meals mentioned, Jacobi explains how each of them resembles not much on ‘land and sea,’ as is the balance and offering of what’s on the menu.
The restaurant’s steaks are primed, with its seafood available fresh and carved from the back. Adding on to its high-quality concept, they do not offer any frozen foods to customers.
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