Cuisine:

• American
• Bistro

Paul Martin's American Bistro Description:
The team behind Paul Martin---Paul Fleming, founder of P.F. Chang's China Bistro, co-founder of Fleming's Prime Steakhouse & Wine Bar; and Brian Bennett, formerly head of operations at Chevys Fresh Mex---has spent lots of time and effort looking for purveyors with fresh, local, peak-of-the-season, organic and sustainable produce. There are numerous seating options in the restaurant: booths, two large communal high-tops, the bar, the private dining room that evokes a wine cellar and the regular tables, all under soft lighting, enhancing the browns and caramel tones of the brick walls and distressed wood. You may start with small plates (mesquite grilled Castroville artichoke; artisan salumi and local cheeses), fresh shellfish (oysters, seafood platter), soups (butternut squash), or salads (butter lettuce with Point Reyes blue cheese). Continue with the bistro classics where meat dominates; choose between the pork chop, New York steak, chicken, lamb shanks or burger. From the sea, ask for the catch of the day, the salmon or the wild Pacific prawns with linguine. Side dishes include sautéed Brussels sprouts with bacon or mac 'n' cheese. The desserts are nothing adventurous with a strawberry shortcake, a banana cream pie or a Meyer lemon crème brûlée. Wines follow in the same vein with primarily California selections from smaller wineries and also well-known labels, some of them organics.


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