This spot serves seafood straight from the harbor, such as the oysters used in an off-the-menu linguine dish that Curtis Stone tried. The oysters are marinated in a sweet-spicy brine and smoked before being added to the pasta. Wine-steamed clams complete the dish, which Curtis called “sensational.”
This beachside spot serves island-inspired bites like the Togarashi Ahi Tuna Salad. Curtis Stone loves this dish, which stars wild tuna coated in a Japanese seven-spice mix that includes paprika and orange zest. The fish is seared, then served with mixed greens and fresh add-ins like creamy avocado.
This cafe offers “California fare with a twist,” as Curtis Stone describes it. He tried the Maine Lobster Club Sandwich composed of tender lobster, crisp lettuce and smoky bacon. One bite and Curtis was blown away by “the saltiness of the bacon (and) the beautiful, delicate flavor of the lobster.”