* Click here for rating key
Coast Restaurant Restaurant Review: With its kitchen headed by chef Pedro Gonzalez, Coast Restaurant turns out classic seafood dishes with notable flair. From the dramatic entrance with fires burning at either side of the patio, to a tower of seafood and shellfish on ice, the striking setting sets the stage for the menu. Start with a High Tide cocktail, an inspired libation of fresh cucumber juice, lime cilantro, and beaten egg whites, and pair it with flatbread topped with smoked salmon and dill crème fraîche. A “must have” is the signature chilled platter, a showcase of lobster, prawns, Alaska king crab, Dungeness crab, honey mussels, salmon sushi, spicy tuna rolls and shucked oysters with house-made orange-horseradish marmalade and seafood sauce, all dramatically served over dry ice. Main courses include wild Alaska halibut atop a bed of lobster-bacon mashed potatoes. Other seafood favorites include raw ahi dotted with jalapeño pepper, wedges of lychee, a sprinkling of cilantro, and a splash of sesame oil. For a finale, the dessert sampler is irresistible: a trio of molten banana coconut cake in a tiny cast iron pan drizzled tableside with crème anglaise. Following dessert, check out the O Lounge, a sizzling, sexy, cocktail lounge and the place to see and be seen.