Once a bootleggers' haven frequented by the sister of Al Capone, today Cameron's Inn & Restaurant celebrates its 100-year history with old-fashioned hospitality and eclectic vintage décor. The restaurant harks back to English pub traditions with Inglenook-style seating crafted from old church pews and a menu that includes bangers and mash, shepherd's pie, and burgers flame-grilled over fragments of Big Ben. Near the bar, which touts 18 beers on tap and more than 60 bottled ales, walls are stacked to the ceiling with more than 2,000 beer cans, which owner Cameron Palmer began collecting at age 10. A functioning fireplace and five big-screen TVs cast a warm glow across the dining room, whose stage hosts occasional live music, karaoke contests, and shadow-puppet beauty pageants. Overnight guests snooze soundly within the rustic timber-lined walls of the inn’s three rooms, or at an RV park and campground near scenic ocean cliffs.
The Princeton Seafood Company is a restaurant and fish market that serves ocean-fresh seafood and more to eagerly awaiting hunger-havers. The ocean menu encompasses local favorites, pasta entrees, fried foods, and sandwiches and burgers. Choose a favorite such as salmon and cheese ravioli in creamy tomato-alfredo sauce with sourdough bread ($17.95), or mix it up with a fried combo platter ($16.95), with which customers can choose three featured fryers from a list of Pacific red snapper, jumbo prawns, clams, oysters, bay scallops, and calamari. Landlubbers who have yet to receive their sea legs can take it back to the range with a half-pound Monster Burger with onions ($8.95). All dishes can be paired with a variety of soups, salads, and appetizers to make for a meal with a course set to "multiple."
A baby-blue "Bienvenidos" greets customers as they step into the warm yellows and oranges of El Sinaloense Mexican Restaurant. Vibrant portraits of south-of-the-border feasts and beaches embellish the sun-toned walls, between which the waitstaff frequently refills each table's bottomless bowl of housemade salsa. Diners chase chips with seafood specialties born on the shores of Sinaloa, such as the topolobampo, a fillet of grilled fish crowned with clams, prawns, and octopus. A more traditional Mexican plate, the Molcajete stars jalapeños, onions, and cheese next to chicken and shrimp simmered with nopales.