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Seagrass Restaurant Restaurant Review: The concept behind Seagrass is simple: precise execution of quality seasonal ingredients --- and not just seafood; you may also find a Wagyu flat-iron, duck confit or roasted leg of Niman Ranch lamb. Start with oysters on the half shell served with a ponzu vinaigrette, or marinated white anchovy filets on a crostini topped with Mandarin orange zest and Italian parsley. To be sure, chef Robert Perez puts international flavors and cooking techniques to good use. Glazed Morro Bay sablefish gets the Japanese treatment with spicy pork belly dashi, udon noodles and maitake mushrooms. Halibut from the Channel Islands is sautéed in a robust Basque piperade. The wine list, like the menu, is refined rather than lengthy. Ask your server about the Chef’s Surprise menus: three-, four- or five-course meals with wine pairing. The room is warm and unpretentious, and the comfortable chairs lend to the relaxed yet classy ambience.