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A few restaurants with national reputations, plus several more of regional note, entice palates on the North Coast. Even the smallest cafés take advantage of the abundant fresh seafood and locally grown vegetables and herbs. Attire is usually informal, though at pricier establishments dressy casual is the norm. Most kitchens close at 8 or 8:30 and few places serve past 9:30. Many restaurants close for a winter break in January or early February.
Straightforward seafood preparations and seasonal cocktails best sipped from the ocean-view Whale Watch Bar rank high among the pleasures of a visit to the Little River Inn resort, opened in 1939 and still run by members of the same family. Start with clam chowder, flash-fried calamari, or Dungeness crab cakes before settling into cioppino, the day's catch, or a steak.
The only thing separating this bluff-top wood-and-glass restaurant from the Pacific Ocean is a great view. Entrées evoke the flavors of southern France and include hearty bistro dishes—stews, cassoulet, and pastas—and large portions of grilled meats and freshly caught fish (though the restaurant is also vegetarian friendly).
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