Berkeley >Sea Salt
Nothing to Recommend It. This place leaves a lot to be desired. In a nowhere part of Berkeley (but supposed to be up and coming), with all tables having some sort of problem (picnic-style, bar-type, on-the-way-to-the-restroom, or in line with the front door's draft),with food that is bland or foul tasting, and prices that are high for the quality and size of the portions -- what were the owner's thinking? What did they think would be the attraction of this place? This is not a place where you would want to linger over a lovely cup of espresso after "enjoying" a good meal. Basically, you want to get fed and get out. And not come back. Another reviewer thought it might be a good place for lunch, perhaps for a sandwich. Well, unfortunately, we tried the sandwichs and can't recommend them either. The whole concept of this place, food, atmosphere, everything, needs rethinking.
Would Probably Be Better for Lunch. The food was ok, the service was great. Our waiter was very nice and discussed the various fish choices with us. The clam chowder was heavy on the bacon, good if you love the taste of bacon, I personally would rather taste more clam. The fish was fresh, but the portion was really small. I didn't think it was worth the $$$. They had some interesting sandwiches on the menu, I would go back and try them out for lunch.
A cavernous dining hall serves exotic, well-crafted seafood from around the globe..
Cathedral ceilings, sharp lines of brick and tile, and shades of scrubbed seawater blue create a too-cool feel. But the unpretentious, scene-free crowd and an accessible wine list pairs with kind, informed service to offset the edge.
Comprised of sensible entrees, small plates, sandwiches and salads, the menu goes from cocktail nibbles to full-on splurge. Highlights include small plates such as meaty New England razor clams or grilled local squid atop a piquant paste of spicy tomato and pumpkin seeds. The well-priced oyster po' boy sandwich arrives stacked with slaw, sweet pickles, a tangy remoulade and golden nuggets of sweet, flash-fried shellfish. Main dishes also harvest the bounty of the sea, but accompaniments can dim the spotlight, such as the grilled Columbia River sturgeon, perfectly done but flavor-handicapped from an overblown caponata and overly bitter rapini. End with the frozen lime yogurt, a pucker-inducing, creamy treat.
Sign in with Facebook Sign in with Facebook to see what your friends are up to!