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Bayside Restaurant Review: Bayside continues to be one of Newport Beach's best values, with its scenic harbor view and reasonably priced menu of classic and contemporary favorites. The redesigned interior is softer and brighter than the earthy reds and dark browns that used to festoon the space, giving it a much more contemporary yet breezy ambience befitting a harborside venue. Bayside is lucky to retain chef Paul Gstrein, who brings his well-heeled Austrian hotelier lineage to the restaurant. Gstrein incorporates seasonal ingredients into all of his creations, such as a deconstructed beet salad among the starters. For entrées, there’s always a comforting and creamy risotto, along with other dishes like the wild mushroom-crusted halibut, tender filet mignon and a slow-roasted pork rib-eye. On Sundays, a casual crowd shows up for the three-course, prix-fixe menu, which includes such items as eggs Benedict and venison medallions swimming in a red wine reduction. The Ghoukassian family, who also run Irvine’s Bistango, takes wine seriously, as evidenced by the cellar.