Tucked on the western front of this stunning beachfront property, the restaurant embraces all things ocean. The hotel's Italian Renaissance architecture preserves an air of classical elegance, but the real highlight--floor-to-ceiling windows fronting the magnificent Pacific--needs no embellishment. Red and yellow hues flood the all-white space at sundown, when dates and late-night business deals get a bit more intimate.
True to its name, the California coast-inspired menu spotlights fresh catch from both the sea and land. Chef Michael Reardon complements sushi and crudo dishes with local farmer's market produce, like mouthwatering blue-fin over crisp soy-dressed veggies or the milder raw snapper with shaved papaya and jalepeno. Toro scallion rolls and Kobe-style beef sashimi are succulent--albeit small--starters. Striped sea bass bathes in a decadent Dungeness crab sauce, while parma ham and parmesan harmonize the earthy black truffle risotto. Blood orange and grapefruit sorbets clean the palate with their fresh, sweet tang.