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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 sparkling ingredients such as locally-farmed abalone 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 chips and a little fava bean purée; 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. The 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 Berkshire pork chops with huckleberry sauce. 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.