Citysearch Editorial Review.
Situated along the water, this restaurant and wine bar offers OC foodies some of the freshest seafood--and perhaps surprisingly, wild game--in town. Chef Don Schoenberg's menu, which uses ingredients from local farms as well as the Santa Monica Farmer's Market, ranges from baked trout and seafood nage to a half-pound elk burger and 10-ounce Porterhouse steak. Of course, there is plenty of wine with a French- and Napa-heavy list that includes bottles, by-the-glass options and about a dozen dessert wines. Those not wanting a full dinner experience can opt for the bar menu with worldly selections of finger foods. Desserts are made by pastry chef Christi Carter with new additions daily.