Pacific Bistro

Frommer's Review

Chef Kent Green changes the menu almost nightly, but fresh seafood and top-quality cuts of meat are always the building blocks for his creative Asian-influenced creations. You'll usually find some fresh tuna, mahimahi, and jumbo shrimp on the menu, but on any given night the sauces will range from a homemade teriyaki to a spicy Thai sauce to coconut curry. Portions are large, but it's worth saving some room for dessert. Set just off the sidewalk on the main drag in town, the restaurant only has six or so tables, so reservations are often essential.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.