Cuisine:

• American
• Sea food
• Californian

Sea Salt Description:
Local power couple Cindy and Haig Krikorian, who made their mark with Fonda Solana, Lalime's and other restaurants, get their sea legs at this fish-focused venture. Soaring ceilings, cool tile and azure tones create an aquatic ambience in the dining room and at two lively bars. Small plates and large entrées are available, along with a smattering of sandwiches and salads and local and international wines. All seafood here is obtained through sustainable means, and the best dishes are prepared simply (butter, lemon and parsley) for maximum flavor and texture of prime ingredients. Waters get rocky when too many flavors clutter the plate, as they do with nicely grilled, sugar-beet sweetened Hawaiian blue prawns drowned in a sea of rouille, or subtle raw Kona Kampachi anchored with too-heavy mint, lime, avocado and tangerine oil.


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