Creative and carefully prepared seafood reigns on this menu that reflects the diverse flavors found along the West Coast from Mexico to Washington. Chef Christian Graves uses locally sourced, sustainably raised meats and seafood in dishes such as the tarragon and dijon mussels and seared albacore with avocado puree. Nonseafood options include butternut squash ravioli, chicken with green garlic–bacon risotto, and a pork chop with rosemary garlic potatoes. The cheeses, salami, and house-made pickles are excellent. Desserts are made with equal care, and the bar boasts cocktails made with seasonal fruit. The eclectic decor includes blown-glass pendant lights, a series of culinary paintings by a local artist, and a dramatically backlighted bar.
Dec 29, 2012
We chose this restaurant on the basis of its glowing review and designation as "Fodor's Choice" in the 2012 print edition (although no longer marked as such online). It was a huge let-down. The food was among the worst I have had in any restaurant. Most of the problems were not down to execution - although the lettuce salad was absolutely drowned in dressing, to the point of being unpleasant. But the real flaws were of dish design - bad flavour
combinations, such as scallops with a mushroom sauce, tuna with potato cooked in goose fat. The food was, frankly, inedible. We left most of it on our plate, untouched. We also received a very poor wine recommendation - a $65 chardonnay described as "mineral-y" turned out to be a heavily oaked, buttery wine. Overall, a very disappointing experience.