Cuisine:

• Others
• American
• New American
• Fusion

Paradise Bay Description:
Margaritaville owners Steve Yates and Charlie Hamilton have smartly transformed their seen-better-days '80s-fabulous hangout by getting rid of the hot tropical colors, go-go singles scene and frozen margaritas. Executive chef Thomas Mitchell, formerly of Sushi Ran and Campton Place, serves up local produce, meat and seafood with a million-dollar view---standouts include grilled sturgeon finished with tangerine-ginger vinaigrette and grass-fed buffalo osso buco braised in soy and pineapple and served with coconut-mango rice. For lunch, try the crab-avocado melt---fresh Dungeness crab and melted Vermont white cheddar on lemon-pepper brioche. Paradise Bay is also the only restaurant that features the certified humane and organic meat of local Prather Ranch in its eight-ounce ground beef sandwich, cooked to order and accompanied by crisp, golden garlic fries.


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