Aptly named, this upscale restaurant affords gorgeous second-story views of Morro Bay. The live musical entertainment (on Monday and Thursday evenings) is romantic and none too loud. Following the guidelines of the Seafood Watch Program of Monterey Bay, chef Neil Smith buys only wild or sustainably farmed abalone, clams, scallops, octopus, sand dabs, halibut, and salmon for his Californian menu. He also buys Hearst Ranch grass-fed beef and organic produce from nearby farms. Crab cakes get a shot of ginger and are topped with a wasabi aioli. Ahi is seared quickly, staying rare in the center. Sand dabs are breaded, rolled up and then pan-fried for a crispy coating. The Hearst Ranch filet comes with a red-onion marmalade and a Bordelaise sauce.