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.