Restaurateur Salvatore S. D'Abbusco was born in Naples, but traveled to the United States at the age of 24 to marry a woman from Philadelphia, with whom he'd fallen in love on a cruise. He wanted to bring the tastes of Italy to his new home and founded Salvatore Cucina Italiana more than 20 years ago.
His chefs toss pasta dishes made from traditional Italian recipes with italian cheeses, shellfish, chicken, and lamb. They handcraft tiramisu and blend, cut, and fold their own dough for manicotti. Sommeliers complement the extensive menu with an array of white and red wines from Tuscany, Sicily, and California, for a greater blend of international flavors than UN potluck parties. Each meal begins as servers lay complimentary bruschetta, in lieu of traditional bread, onto white-clothed tables arranged under ornate gilded lamps and pasta-covered walls.
Little Fisherman Seafoods purchases fresh fish daily in limited quantities, ensuring customers a strictly fresh seafood selection. Satisfy stomachs with homemade clam chowder ($3.95 cup, $5.95 bowl) or bean bag-toss an order of oysters on the half-shell into gullet goals ($8.95). Little Fisherman Seafoods fries up 14 savory varieties of fish and chips, including halibut ($15.95) and catfish ($11.95), and the Fisherman platter with a choice of four sea settlers, all served with coleslaw and french fries or rice pilaf ($15.95). Grilled salmon shares a seabed with one side and a dinner salad and distracts hungry eyes with its bold orange hues, allowing mouths to sneak a clandestine chomp ($19.95). Nestled between hand-cushioning buns, salmon or crab cake burgers arrive with coleslaw and french fries or rice pilaf ($8.95 each).
The skilled chefs at Spike’s Fish House grill a rotating cast of 8–10 daily fish specials to fill salads, rice bowls, and other entree options. A freshly cooked fillet can play hide-and-seek with forks in a salad’s nest of field greens, cucumbers, and roma tomatoes or bounce on the bowl’s bed of white or brown rice to the consternation of babysitters who insist it’s time to sleep. Chefs drizzle each dish in homemade sauces such as lemon-pesto aioli or chimichurri to infuse a final spark of flavor.
Cannons Seafood Grill, perched atop a picturesque cliff overlooking the Dana Point Marina, has delighted diners since 1972 with its menu of fresh, savory seafood. Dive into meals such as the signature lobster bruschetta, a layer of melted blue cheese covering fresh tomato, tarragon bruschetta, and pieces of lobster clinging to one another atop a grilled-sourdough-bread dance floor ($12.95). The grilled swordfish steak Mediterranean brandishes red and yellow tomatoes, sweet red peppers, and artichoke hearts ($25.95), and the sizzling New York sirloin arrives tableside ready to be seared and sporting a rakish derby (29.95). A wide selection of cocktails, such as the Thin Mint, made with Absolut Vanilla, Bailey's Irish Cream, and DeKuper Green Crème de Menthe ($11.50), helps ease first-date jitters.
Seafood staples and baja barbecue standbys are awash with Pacific flavor on The Fish Bucket's sun-drenched menu. Take flight with a pound of island chicken wings, doused in a tangy szechuan-style sauce, bedazzled with sesame seeds, and served with ranch dressing and a black box to document the experience ($9). The california burger plants a cheddar-laden beef patty beneath a garden of avocado, lettuce, tomato, red onion, and ranch dressing with a haystack of fresh-cut french fries ($9). Transpacific tastes are tempered with two baja-style tacos bursting with beer-battered cod, melty pepperjack, cabbage, and tartar sauce ($7). Sweetly cap off the meal by basking in the glow of the bonfire brownie, served warm with vanilla ice cream, chocolate sauce, and toasted marshmallows ($5), an ideal compliment to a spooky ghost story or pathologically sentimental sing-along.
Butterflied, hand-breaded, or fried to a golden crisp, different cooking techniques highlight the complex flavors and textures of shrimp in distinctive ways. At Shrimp House, the cooks have been practicing those varied methods for nearly half a century. The menu also highlights a wide range of other ingredients, sourced mainly from the sea. Lobster adds a buttery richness to time-tested macaroni, and wild-caught salmon and farm-raised catfish round out the options. The kitchen also leans on real Angus beef for patty melts. The takeout menu brims with large dishes ideal for feeding hungry guests or disguising your fight club as a picnic.