THIS RESTAURANT HAS CHANGED NAMES Azzura Point

THIS RESTAURANT HAS CHANGED NAMES Azzura Point Restaurant Review:

Azzura Point's sweeping views of the city across the bay never fail to set the mood for romance. Try to book a table for sunset. Lucky diners will get a window-side table; or, if privacy is in order, request one of the pillow-strewn back booths. Chef Martin Batis serves farm-fresh California cuisine, including a San Danielle prosciutto timbale with roasted beets, pistachios and Humboldt Fog blue cheese. The real draw, however, is the seafood. We like the garlic wok-roasted tiger shrimp over Dungeness crab risotto; the grilled escolar with purple potatoes, sweet pepper confit and estocaficada sauce; and the pan-roasted orange- and star anise-glazed Pacific ahi tuna with ginger-infused rice, Chinese long beans and boy choy. Aside from the high-quality foods and wines, the staff of Azzura Point---and, in fact, the entire resort---impresses us most. We like the way they take the time to discuss each course and wine choice, make apt suggestions and truly seem to relish their roles as our culinary guides. Note: The restaurant will become Mistral in September, and the menu will focus on French and Italian cuisines.