Seastar

Seastar's downplayed class makes it upscale without being gaudy. Discrete craftsmanship pieces and quieted hues give the place a calming and unwinding feel. Gourmet specialist/proprietor John Howie has built up a roused menu that spotlights on crisp fish, yet additionally offers top notch steaks, pastas, and chicken. All things on the menu rely upon occasional accessibility, as everything is produced using the freshest fixings.

The menu has an incredible choice of little plates, which are ideal for testing a touch of everything, except the most well known decisions are the common plates. Bring a group of foodie companions and attempt the Seastar Iced Shellstock Bowl with naturally shucked clams, Dungeness crab legs, scallop ceviche, Alaska ruler crab, and flame broiled and chilled dark tiger shrimp. Seastar has a honor winning wine determination, and there is something for each taste and each pocket.