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Fodor's Northern California 2014
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It's a study in fishes at this Pat Kuleto–designed restaurant—from the whimsical décor of jelly-fish chandeliers, fish tiled floors, and kelp-covered columns to the amuse-bouche that arrives on a fish-shaped spoon. Make no mistake, seafood is the thing here: large platters of fruits de mer shucked at the raw bar, scallop carpaccio, and sustainably caught pan-roasted fish, all impeccably overseen by chef Mark Franz since the late 1990s. The white-linen main dining room, a 1920s original with Spanish Gothic influences and a domed hand-painted ceiling, was built as an Elks Lodge. The floor below houses the original pool (still used by the Elks). Do not skip dessert, which almost eclipses the main meal, with delights like the Valrhona carmelina sundae with chocolate-covered pretzels and mini maltballs. If you want to enjoy the surroundings for less, take a seat at the bar and fill up on Drake's Bay oysters and truffled fries (everything on the happy hour menu is $6 from 4:30 until 7pm).
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