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Pacific's Edge Restaurant Review: It’s sustainable, it’s local and it’s served at one of the best window seats you’ll ever occupy. Chef Matt Bolton's cuisine features ingredients such as locally farmed abalone, foraged mushrooms and fresh yellowfin tuna. He accents and elevates simple dishes to heights no doubt inspired by the rugged cliffs along the blue Pacific just outside: the abalone comes with artichoke and heirloom tomatoes; the tuna gets a light coriander crust and a side of baby bok choy and enoki mushrooms. Appetizers range from the somewhat virtuous --- roasted Brussels sprouts, beet carpaccio --- to the downright decadent---egg and caviar with brioche and crème fraîche. Dayboat scallops are meltingly tender, their natural sweetness echoed in the accompanying Dungeness crab mashed potatoes. Meat-eaters can enjoy choices such as rack of lamb or veal chop with wild mushrooms and creamed spinach. Attempts to try “just a bite” of the salted peanut butter-caramel bar from a friend’s plate are ill-advised: take our advice and just go ahead and order one for yourself. Another tip: Window tables may be first-come first-served, but fear not, there’s nary a bad seat in the house.