Cuisine:

• American
• Others
• Contemporary
• Mediterranean
• Asian
• Pan-Asian

Nemo Description:
Some come to Nemo for the Mediterranean-influenced dishes, others for the contemporary American-Pan Asian creations of chef Michael Sabin. Sunday brunch (which features unusual items like duck confit hash, as well as standards like smoked fish, custom omelets and pastries) has long been one of the best on the beach; the same is true of this old-timer's raw bar. And regulars would doubtless riot in the streets if signature favorites like citrus-cured salmon and sprout rolls with wasabi mayo, big-eye tuna tartare with Maida Heatter's corn melbas, or crisp-crusted polenta fries were ever removed from the menu. Choose to enjoy your meal from one of the bar stools and you'll be entertained by the chefs in the open kitchen. If that's not your style, then nestle into a deep booth or select a table on the cobblestone patio under an enormous old oak tree. Wherever you sit, an air of festivity permeates this comfortable restaurant. Comfort yourself some more with a bottle plucked from a wine list dominated by premium boutique vintners and West Coast American selections. And though pastry chef Hedy Goldsmith has followed Nemo's original chef Michael Schwartz across the bay, her desserts remain on the menu---so splurge for anything chocolate and chase it with the suggested dessert wine.


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