With its Sunday Champagne brunch, wrap-around patio with built-in heaters and gleaming, wood-paneled piano bar, Bayside Restaurant is a Newport Beach favorite — and a family affair. Last year, it marked its 25th year of crowd-pleasing food, music and art.

John Ghoukassian, an Armenian immigrant, opened Bayside in 1999. Today his son Marc runs the place, while Marc’s mother, Diana, curates three one-person art shows each year. “Art on the walls; art on the plate,” Marc says. The restaurant’s bar and signature wine tower storage and display case were designed and built in Italy, then disassembled and rebuilt by the same craftsmen here, according to Marc. The oars radiating from the ceiling use the same wood as those that propel gondolas in Venice, Italy.

In recent years, a younger generation has joined the restaurant’s well-established clientele, and hipper and heartier dishes, such as short-rib breakfast hash, are now offered at the Champagne brunch. “Our live music caters to both generations,” Marc says. “Jazzier at the beginning of the evening, less jazzy as the night progresses.”