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Humphreys Restaurant Restaurant Review: Chef Paul Murphy offers contemporary California coastal cuisine spotlighting seafood. The seasonal menu changes frequently, but often features a lump crab cake, Cajun corn chowder with shrimp, and braised short ribs over Gorgonzola-walnut ravioli. Lobster risotto or macadamia-crusted sea bass are also popular plates. Tables for Humphreys’ brunch fill quickly, especially with the flowing bottomless mimosas and a buffet of breakfast favorites, carving stations, endless fresh seafood options and sweets galore, including an ice cream sundae bar and chocolate-dipped strawberries. The airy and light setting boasts floor-to-ceiling glass windows and hosts hotel guests, locals and yachties alike who come for the food and stay for nightly live music next to the restaurant in Humphreys’ Backstage Live lounge.