Cuisine:

• Sea food
• Contemporary
• American

Portola Restaurant Description:
Wall-to-wall windows wrap this room with panoramic views of Monterey Bay, and binoculars supplied at every elegant table provide for wildlife-viewing pleasure. Central Coast native David Anderson helms the sustainable kitchen, closely subscribing to the aquarium's Seafood Watch guide. Start with golden fried longfin calamari, dipped in a duo of cocktail sauce and Meyer lemon aïoli, and-or share a bounty of field greens tossed with sweet roasted French butter pears, toasted almonds, blue cheese and a tangy cranberry vinaigrette. Seafood traditionalists may prefer albacore coated in beer batter, deep fried to a crisp, and served with fries and house-made tartar sauce. We also suggest the miso-glazed Alaskan sablefish, soft as silk, drizzled with a syrupy sweet soy demi-glace and eaten with bites of panko-breaded ginger risotto cake. Seeking something from land? Try the tender braised beef short rib, robust and cinnamon-y. End with a martini glass of creamy chocolate-orange crémeux contrasted with a wobbly top layer of Zinfandel jelly. For tipples, the well-rounded wine list boasts an assortment of local and organic wines.


Be the first one to rate and write a review for this Portola Restaurant restaurant!