Thursday - Sunday: 12pm - Close
Inspired by farm and sea, Dillon Beach Coastal Kitchen highlights and celebrates local, seasonal cuisine.
Already known for their fried fish sandwich and shrimp tacos, the food at the restaurant is about to get a bivalve bump. New Executive Chef Zachary Agas, who comes to Dillon Beach Resort from Petaluma's bivalve house, The Shuckery, will still source greens from the farmers market. New dishes, like mussels and clams in a garlic and white wine broth; cioppino with crab, mussels, clams, and local rock clod; Creole style gumbo, and - yes - Hog Island oysters.
No reservations are required. The restaurant operates on a first come, first serve basis.
