Cuisine:

• Californian
• French
• Others

Windows on The Water Description:
Seasonal California cuisine. Large dining rooms with views of the Morro rock and bay, and live jazz on Friday and Saturday evenings. Opens daily at 5 p.m., and serves champagne brunch on Sunday from 11 a.m. to 2 p.m.
Dinner main courses average $19, Sunday brunch is $23 for adults and $13 for children.
Windows on the Water offers just that---a terrific view of the estuary and ocean---plus a diverse seasonal menu of market fresh flavors from executive chef Neil Smith. Order some oysters or a wood-fired pizza, a bowl of chowder or roasted pork loin, steak au poivre or a salad made of greens purchased just hours ago at the nearby farmers market. We especially like those items made with local fare, such as the Hearst Ranch filet atop a crunchy blue cheese potato cake, the delicately sautéed Cayucos abalone, and the local sand dabs when they're available. The dessert menu is largely built around seasonal fruit, but you can opt to have that fruit atop something decadent like chocolate cake or cheesecake. There is a full bar, and the wine list---which offers a nice range of by-the-glass selections---is maintained by Christopher Battles, a certified sommelier who also owns a nearby wine shop. The restaurant offers a three-course nightly prix-fixe dinner menu for $30 (wine pairings extra), and there are weekly nightly specials in the bar area like oyster night, martini night, and more. Windows on the Water also offers brunch on holidays.


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