If you read Louie’s story, you’ll note that his middle name is Martini and his ex-wives include Marilyn Monroe, Katharine Hepburn, and Elizabeth Taylor. You’ll also read about his modest childhood in Portofino, Italy, where he frequented the harbors, mingled with fishermen, and dreamed of serving fresh fish at his very own restaurant. This intersection of lightheartedness and a passion for seafood defines Louie Linguini’s—regardless of what’s fact and what’s fiction.
The restaurant occupies a second-story building with a patio that overlooks the blue expanse of Monterey Bay. Fresh seafood pops up in many of the menu's descriptions, no more so than on the restaurant’s signature cioppino, which is a dungeness-crab, clam, mussel, snapper, calamari, and shrimp stew served with a choice of whole crab legs or crabmeat. The kitchen also yields Italian eats such as 12-inch pizzas, spaghetti and housemade meatballs, and linguini with shrimp, artichokes, veggies, and garlicky cream sauce. Fueling each meal is a selection of wines, draft beers, and specialty martinis and mixed drinks.
Hawaiian art and vintage surf paraphernalia deck the walls of Hula's Island Grill And Tiki Room, adding to the restaurant's island ambience. In the kitchen, cooks draw on the flavors of the Pacific Rim to craft raw ahi poke, luau pork sandwiches, and spring rolls alongside burgers, steaks, and tacos. More than 30 types of rum wait behind the bar to be poured into a mai tai or dark and stormy.
Powered by local, organic ingredients and fresh-caught, never-farmed-or-frozen fish and seafood, Flaherty's has been a bastion of sustainability since opening more than 35 years ago. Like the world's slowest traffic light, the menu changes seasonally to reap the most bountiful swimmers and flourishing vegetables. Yet the quality remains the same throughout the year, mostly because the same chef has been preparing Flaherty's dishes since the restaurant's founding, decorating plates with West-Coast oysters, Dungeness crab, and Pacific ahi tuna. While diners troll the tastes of the deep blue, they can sip a bloody mary peppered with chipotle sauce and topped with a prawn or a margarita oyster shooter, served in chilled Patron Silver and fresh lime juice.
Sailboats skim across Monterey Bay under a sky dotted with gulls. This is the typical scene diners see at Wharf House Restaurant, whether they’re gazing out the dining-room windows or lounging on the rooftop deck. The coastal panorama perfectly complements the plates of prawns, crab, snapper, cod, and other freshly caught fish that ground the Wharf House's menu. Even breakfast is inspired by the sea: salmon scrambles, bay-shrimp omelets, and crab florentine help guests muster the energy to endure an afternoon of lounging on the beach. In addition to seafood dishes, the kitchen crafts filet mignon and grills chicken breast for hearty evening meals.
The dining room reflects the establishment’s penchant for the oceanic with life preservers, glass fishing floats wreathed in netting, and even an antique scuba-diving suit from the days before humans evolved their very own gills. In the summer, classic rock and blues artists entertain diners on the upstairs patio.
Situated atop the lapping waves of Monterey Bay, Paradise Beach Grille combines upscale island cuisine with stunning waterfront views of Soquel Creek and Capitola Beach. Local, seasonal vegetables abut flavorful entrees from Paradise’s menu, such as the sugar and spice salmon paired with champagne mustard burre blanc ($22) and the Haleakala lava flow prawns sauteed in pinot grigio ($26). An extensive wine list complements island-inspired taste notes, and Paradise’s on-the-water location and outdoor seating means you can watch the world float by on its spherical boogie board until a jellyfish swims too close or its fingerlakes start to prune.
Brothers Steven and Matthew Hardin opened the first Hawgs Seafood Bar in Campbell on December 13, 1996, dishing out fresh oysters on the half shell, steamed clams and mussels, and plates of lobster, paella, and grilled salmon. The restaurant takes its name from the brothers' childhood in Los Gatos, when Matt earned the nickname "Hogs Jaws" thanks to his speedy work at the dinner table and word-for-word quotations of speeches from Animal Farm. Today, the family celebrates the proud tradition of sharing special moments with loved ones while devouring everything in sight through a spread of ocean-fresh meals such as garlic-roasted shrimp and pan-seared scallops, all accented by frosty beers and an ample selection of wines.
At Crabaholic, Inc., the fanciest article of clothing you're likely to see is a plastic lobster bib. Don't be fooled by this, or the paper-topped tables; lurking beneath Crabaholic, Inc.'s down-home atmosphere is a host of intricately flavored sealife.
Whether the chefs are filling their boiling pots with lobster, crawfish, oysters, escargot, or any of four breeds of crab, they lock in the flavors of the bayou with liberal doses of cajun spice tailored to each diner's preferred heat level and seasoning. Crabaholic, Inc. does not limit itself to cajun flavors, either. The dungeness crab might just as easily surprise the palate with a glaze of tamarind or Singapore sauce. Likewise, the restaurant stocks wines, sakes, and Korean soju along with a full complement of domestic and international beers. Adding to the experience of piling up empty half-shells and hollow claws are the undersea murals along the walls and ceiling, complete with surf paraphernalia and life preservers for diners who are a little too hands-on about selecting their lobster.