2004 BEST Seafood Restaurant
A Maine native, chef Jeremy Sewall has spent more than enough time on the New England coast to develop a healthy respect for fish and shellfish—and just enough time in California (at the Lark Creek Inn) to avoid the Yankee fondness for giant portions and buttery sauces. Sewall’s sensibilities often lean toward Asian preparations—especially at the raw bar, where he serves freshly shucked oysters with chive mignonette alongside Japanese octopus ceviche with lemongrass-ginger juice.
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