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"Romney Steele and Steven Day combine organic seasonal produce from local farms with Southern flavors—fresh-shucked Tomales Bay oysters with briny mignonette shine on the menu (and get fried with cornmeal for a giant oyster po’boy topped with Memphis-style slaw), while the showstopper Big Sur Melt layers Fontal, Gruyère, and dry jack cheese studded with shrimp, where sweet shellfish balance the cheese’s gooey, salty richness." - Maria C. Hunt