Cuisine:

• Lounge, club, bar
• Contemporary
• American
• Latin American
• Californian

Cliffs Resort Description:
Chef Gregg Wangard encourages diners to "taste what's in their backyard," and to that end, he's a frequent shopper at some of the many local farmers markets. The spicy menu of "modern Latin flavors" changes seasonally, but typical offerings might include starters such as a roasted tomato soup with pasilla served with a grilled cheese sandwich made with ten-year aged cheddar, bright salads made with farm fresh ingredients, and locally sourced oysters. Main dishes have ranged from a zesty grilled chicken breast club with fresh jalapeños to beef short ribs with sweet potato mash and Rioja sauce, to pan roasted local halibut when it's available. The wine list offers a fine selection of Central Coast producers, as well as imports. The comfortable dining room affords everyone a view---whether you prefer the ocean or the big game---but the prime seats on sunny days are outside on the beachfront deck.


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