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After more than 30 years, Newport's The Ritz to serve last dish


Items at The Ritz restaurant will be put up for auction after it closes Saturday.



 Many items in the dining room of The Ritz Restaurant will be put up for auction at  11 a.m. on Feb. 23, with a preview the day before.




Saturday: On its last day, The Ritz expects to serve about 900 customers at lunch and dinner. The restaurant will open for lunch at 11:30 a.m. and remain open until late at night. The restaurant is sold out for dinner, but lunch reservations are still available. All proceeds from sales on the last day will go to the restaurant's 65 employees.

Feb. 22: The restaurant opens its doors at 11 a.m. for a preview for those interested in buying its many items.

Feb. 23: The auction begins at 11 a.m.

The restaurant is at 880 Newport Center Drive. For more information, call 949-720-1800.


Here are five house favorites that scream "We are The Ritz":

The Ritz egg, chived smoked salmon scramble topped with caviar and complemented with a shot of ice-cold Stolichnaya vodka

The Mariner salad, fresh Maine lobster, Gulf prawns, Dungeness crab and bay shrimp on a bed of romaine lettuce with Ritz dressing

The Carousel, a Lazy Susan laden with a variety of meat and seafood from smoked Idaho trout and Gulf shrimp to duck liver pate and tartare of filet mignon

Ossobuco, hindshank of veal oven-braised until fork-tender, served with fettuccine pasta and veal jus

The Harlequin souffle, half Grand Marnier and half Belgian chocolate sauced with Grand Marnier crème anglaise


"When I walked in to The Ritz in 1984, I said to myself, 'I can grow old here.' And I have. As a former executive at the Irvine Co., I understand that this was a business decision for them. On the bright side, The Ritz is going out with a bang. They have been packed every single day."

– Mike Lutton, customer

"This has been a very emotional time for us. I can't imagine the same feeling doing anything else. Even the guests I don't like too much, I'm going to miss. It's the banter and that family feel."

– Kelly Dye, server for 32 years

"I've been extremely proud to work here. It's a sad time for us, but in a way, we are rejoicing, too. We're ending on a high note."

– Arthur Shegog, chef for 32 years

Published Thursday, February 20, 2014 11:36 AM by Brian Liberto

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