16 Best Restaurants in The North Coast, California

Nearly every seat in this urbane bistro has a view of its most important feature—a wood-fired brick oven used to prepare everything from local Kumamoto oysters and creatively topped pizzas to wild-mushroom cobbler. Soups, several well-constructed salads, grilled meats, and seafood round out the menu.

In a weather-beaten shack that doesn't look like much but whose outdoor tables perch over the Russian River Estuary near the Pacific, this order-at-the-counter health-oriented café attracts meandering tourists, serious cyclists tackling curvy Highway 1, and West County residents soaking up the views and countercultural vibe. Sandwiches and salads, many incorporating locally caught fish and seafood, are the lunch mainstays, with avocado toast, eggs cooked various ways, and yogurt-granola parfait among the breakfast selections.

An oasis of low-key sophistication in downtown Ukiah, Cultivo is known for inventive wood-fired pizzas (try the braised-pork or wild-boar-sausage pie, or go meatless with one starring trumpet mushrooms) but also plates up oysters on the half shell, fish tacos, a gem salad with bacon and buttermilk–blue cheese dressing, and entrées like grilled salmon and a hefty porterhouse. Meals are served on thick wooden tables in the downstairs bar area and mezzanine; there's also sidewalk dining out front.

Ask Bodega Bay residents where they go for superfresh, reasonably priced seafood in a casual setting, and many will suggest this unassuming order-at-the-counter shack. Boston clam chowder, seafood tacos and sandwiches, and fish (or calamari, crab cakes, or prawns) and chips are the hands-down favorites, along with raw or cooked oysters.

The chef at this colorfully lighted, contemporary, Old Town restaurant applies Western European techniques to mostly locally sourced ingredients in dishes that might include a wood-fired steak slathered in sauce au poivre, fish with saffron rice, or a mushroom-laden meatless cassoulet. Many patrons start with a classic or specialty cocktail or one of the clever mocktails.

Aided by her mother, Barbara, a former pastry chef at famed Chez Panisse in Berkeley, Franny, turns out sophisticated and inventive baked goods. Morning favorites include scones and sweet and savory pastries; there are fruit tarts and strawberry-apricot crisps, plus a mouthwatering assortment of cookies, candy, jams, and jellies for indulging anytime.

Japanese gastropubs known as izakaya inspired the menu and ambience of this sedate wood-paneled restaurant serving pickle, sashimi, gyoza, miso soup, and karaage (fried chicken) appetizers and slightly larger skewered items that might include mushrooms, pork belly, various chicken parts, and Wagyu beef. The husband and wife owners contributed to top Northern California restaurants before embarking on this well-received venture.

At the Sacred Rock Inn's fine-dining restaurant, meals are served in intimate room with an open-truss ceiling, hardwood floors, and tables inlaid with abalone-shell fragments. The chef prepares seasonal California coastal cuisine based on garden-grown and foraged produce sourced from impeccable purveyors, and the menu usually includes duck, fish, beef, and vegetarian dishes.

The chef at this ocean-bluff inn's redwood-paneled dining room describes the Mendocino Coast's most intricate meal—an 8- to 12-course, prix-fixe extravaganza—as "hyperlocal" seasonal cuisine revolving around seafood and vegetables (many of the latter grown on-site). The artistry displayed in every dish lives up to the raves the restaurant has received from local and national food writers.

Set in a two-story house on a quiet country road north of town, this casually sophisticated restaurant—one of the North Coast's best places to eat—is often packed with people enjoying mesquite-grilled fresh seafood, beef brisket, St. Louis–style ribs, and vegetarian dishes. The garden setting and candlelight stir thoughts of romance.

Straightforward seafood preparations and seasonal cocktails best sipped from the ocean-view Whale Watch Bar rank high among the pleasures of a visit to the Little River Inn resort, opened in 1939 and still run by members of the same family. Start with clam chowder, flash-fried calamari, or Dungeness crab cakes before settling into cioppino, the day's catch, or a steak.

Captain Heather Sears leads her all-woman crew of "girls gone wild for wild-caught seafood" that heads oceanward on the Princess troller, returning with some of the seafood served at their harbor-view restaurant under the Noyo River Bridge. Chowder, crab or lobster bisque, crab rolls, shrimp po'boys, raw or barbecued oysters, and seasonal wild seafood plates that might include sablefish, salmon, rock cod, or prawns count among the stars here.

This stylishly funky restaurant's chef, Perry Hoffman, got his start (at age five) working in the kitchen of Napa Valley's The French Laundry, which his grandmother founded and later sold to Thomas Keller. As an adult, Hoffman made a name for himself at three highly praised Napa and Sonoma spots before returning to Boonville in 2019 to prepare prix-fixe, California farm-to-table cuisine (including a few original French Laundry dishes) at his extended family's hotel.