"Named after a fish found in the Pacific Ocean, this neighborhood bistro plates seafood like Totten Inlet mussels with borlotti beans and Spanish chorizo, pink grouper with buckwheat cavatelli, and trout caviar with chive blinis. Chef David Farrell packs delicacies like wild white shrimp, local fish, Manila clams, Dungeness crab, calamari, and blue mussels into the restaurant’s can’t-miss cioppino. Ending with luxurious whisky ice cream profiteroles is never a bad idea." - Janey Wong
