Located on the property at the Little River Inn, the restaurant is one of the must-visits while in Mendocino County. Executive Chef Marc Dym brings a modern twist to the classic American-regional cuisine of the Little River Inn. The restaurant is built to serve guests every day – many Inn guests eat breakfast and dinner every day at the restaurant – so it showcases a wide range of seasonal and regional specialties, as well as accessible and traditional favorites.
There are a few favorites you won’t want to miss – and once you visit once, you’ll undoubtedly find yourself back at least a few more times, just to try the things you missed the first time around. Entrees of particular note are Chef Dym’s pork “Osso Bucco” confit with fennel marinara sauce, his Dungeness Crab cioppino with scallops, shrimp, clams, and mussels, and his “Flat Iron” Steak Diane with green peppercorn Diane sauce. Also be sure to try the mussels – they’re unlike anything you’ve ever tasted, decadent and rich with an Asian flare – and the clam chowder – made with clams in shell, this has repeatedly been named one of the best clam chowders in the country by travel magazines.
Breakfast and brunch at the Little River Inn are not to be missed – but be sure to make a reservation in advance if you’re coming on the weekend, as the restaurant does fill up. Try Ole’s hotcakes for an incredible treat inspired by the five-generation history of the Inn.
The main dining room here is beautiful, with garden views and an intimate feel. But if you’re coming in around sunset, we recommend arriving quite a bit early to try to grab a prized place at the bar – here you’ll get some of the best views of the coast, with the sun setting over the Pacific, as well as exceptional bar service. The wine list here is well-thought out and generously priced, and the cocktails are executed with a deft hand.