Gayot.com
Local power couple Cindy and Haig Krikorian, whose thumbprint has made its mark with Fonda Soluna and Lalime's, get their sea legs at this delicious seafood restaurant.
Soaring ceilings, cool tile and azure tones set the stage for a dining experience equipped with two bubbling bars flowing with small plates, large entrées, a smattering of sandwiches and salads, and smooth sailing wines from local waters and offshore. Pick any simply-prepared sea creature, such as long, succulent razor clams (like everything on the menu, obtained through sustainable means) and the chef's clairvoyance for handling ingredients for maximum flavor and texture, and staying out of the way save for a light smattering of butter, lemon and parsley, is pure pirate's gold. Waters get rocky when too many ingredients clutter the plate, such as perfectly grilled, sugar-beet sweet Hawaiian blue prawns left drowning in a sea of rouille, or subtle raw kona kampachi anchored and rusty with a heavy hand of mint, lime, avocado and tangerine oil.