* Click here for rating key
Windows on the Water Restaurant Review: With its view of the Morro Bay Estuary and Morro Rock, this is a nice place for a special occasion, but don’t overlook it for a comfortable weekday dinner or a happy hour nosh. Executive chef Neil Smith uses seasonal, sustainable and local ingredients for his classic dishes, and some favorites have included a chanterelle pizza from the wood-burning oven, an heirloom tomato salad drizzled with balsamic reduction, and local sand dabs rolled into crispy pinwheels. For dessert, try something as light as lemon mousse with seasonal berries or as decadent as chocolate ganache with wine-macerated cherries. The wine list --- with nice by-the-glass selections --- is curated by certified sommelier Christopher Battles, or check out the full bar and draft beer. There’s also a nightly $30 prix-fixe ($45 with wine pairings), and brunch and/or special dinner menus are usually available on holidays.