Windows on the Water - Morro Bay - 3.5 stars

Visited on: August 4, 2006

Comments: Recommended

Ordered items:
Ocean Rose Abalone – Locally Raised
Japanese Cucumber & Seaweed Salad, Wasabi and Yuzu Tobikos, Sweet Soya $14



Roman Style" Artichokes
Lemon Aioli, Roasted Garlic Puree, Fresh Herbs $9


Pacific Bouillabaisse
Clams, Calamari, Prawns, Mussels, Pacific Fish, Crab, Saffron Infused Broth, Spicy Rouille $25


Fried local sand dabs with mashed potatoes


Lamb braised in pancetta, rabbit, and duck with spring vegetables.


General description:
I saw this restaurant from Rachel Ray’s program, and thought it is worth a visit. The town itself is beautiful, filled with adorable little shops selling everything from postcards to exquisite jewelry from Israel. If you visit the restaurant, don’t forget to visit a shell store at the end of the street. The most complete collection of shells and corals I’ve ever seen in California is ranged there. I almost bought myself a fan of bewitching pink coral. Back to the restaurant. All the windows literally open towards the water and Morro Rock, and you can see boats and seals, both bobbing up and down on the water, ignoring the raucous seagulls. On weekends, the restaurant has musicians and a singer singing old favorites. Locals would visit there, and get up and dance to the music. A homey kind of romantic.

Dishes are very well executed. Abalone surprised me a little bit with its tempura skin, but enjoyably tender. Artichoke hearts were a little to the bitter side, and I wish there were two more of them. I enjoyed the bouillabaisse very much, although to me it is more like a cioppino. Shell fish especially clams are featured to great effect. Deep fried sand dabs are also very well done, crispiness matching well with the creamier sauce. The star of the evening, however, is undoubtedly the lamb, braised in pancetta, duck, and rabbit, garnished with baby spring vegetables. Totally decadent, utterly delicious. The lamb is tender and the juicy, not only from its own juice, but also the juice cooked from mixing three types of meats together: saltiness and greasiness from the pancetta, intense darkness from the duck, and wild gamey flavors from the rabbit. What’s amazing is that you can still taste small chunks of duck, rabbit, and pancetta within the sauce, making it an interesting mix with the main lamb slices and spring vegetables. Definitely a dish that reminds me of a roman repast.

Basic information:
Windows on the Water
699 Embarcadero
Morro Bay, Ca 93442
805-772-0677
Open Daily 5:00 P.M.
http://www.windowsonthewater.net