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The Cannery Restaurant Review: This landmark sprawls gracefully over Newport Harbor, a living testament to the restaurant’s bygone existence as a real fish cannery before it developed into its current, low-key incarnation. For lunch, most like to leisurely nosh out of doors on the sunny patio, nibbling on satisfying fresh salads and light entrées. When the sun sets, the place’s interior comes to life as a water palace, with inventive lighting fixtures in the shapes of jellyfish, starfish and other sea creatures. Executive chef Nick Weber's menu features an abundance of thoughtfully crafted seafood dishes with globally inspired accents, such as the Mexican-style grilled octopus and the John Dory served in a yuzu-citrus emulsion. Turf items like the dry-aged steak with chimichurri and bacon-wrapped venison also showcase Weber’s compositional skills. Creative desserts, perhaps coconut panna cotta served with raspberry and pistachio tea cake, are well worth the indulgence. Some guests go upstairs to the traditional sushi bar; others lounge in a homey fire pit area or hang around the large wooden bar and order up a cocktail or a glass from the serviceable wine list. The Cannery also has the longest dock of only a handful of harbor restaurants. Consequently, electric putt-putts to million-dollar yachts can dock and dine or pick up some good food for a harbor-style floating feast.