Blues

Frommer's Review

As you dine here on a pier jutting far out from the beachfront of the Avila Beach Hotel, water ripples beneath your seat and heaping platters of fresh seafood challenge even the heartiest of appetites. You might enjoy blue mussels cooked in wine sauce with shallots and herbs, or lobster with a lime-and-orange beurre blanc. An especially impressive dish is the seafood special, compiled from three different types of fish, depending on the catch of the day. If after all this hearty fare from Neptune you still have room left, the chef makes great desserts, including one of our favorites, a chocolate tart.

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