Fine Dining: My family and I recently had the pleasure of visiting a piece of Santa Monica history -- The Lobster restaurant -- where fine cuisine and sensational sunsets merge to deliver the perfect seaside dining experience. Perched at the very start of the famous Santa Monica pier, the modern iteration of The Lobster restaurant is an exquisite combination of sights, scents, sounds and flavors that have been captivating diners for more a decade - duly living up to its legacy from the original The Lobster restaurant that opened in 1925.

Whether sipping cocktails at the bar or indulging in the restaurant's masterfully prepared seafood dishes amid an expansive view of the Pacific Ocean, The Lobster is a perennial favorite with locals and tourists, alike. And with good reason, since the restaurant was named best seafood restaurant in Southern California by Gourmet magazine in 2000 as well as "Best Seafood Restaurant" for three years in a row by City Search voters.

Upon opening its doors in the 1920s, the original The Lobster restaurant -- a modest looking structure known as a seafood shack offering no less than 60 fresh seafood items -- thrived throughout the 50s, 60s, and 70s. In 1985 the restaurant closed its doors and remained vacant until it was re-opened with far more space and splendor in 1999.

Designed by Howard Laks Architects, the structure is thoughtfully designed to maximize the panoramic coastline, ocean and pier views. Perched on concrete columns, the restaurant actually rises above the pier to capture a full 180-degree vista. Diners can actually view the coastline north to Malibu and down south to Venice Beach and beyond.

The Lobster restaurant is bright, airy and modern with functional picture windows that open up to let in the ocean breeze on warmer nights. Understated crisp white table linens provide a simple yet sophisticated atmosphere that allows patrons to duly focus on the food and the view. Although clearly a fine dining restaurant, kids are also welcome at The Lobster -- a good thing since on the evening of my recent visit I had my two young children in tow. It's also notable that there are no "bad" tables here, as all seats have a sightline to the ocean -- and the sun as it sets each evening. The bar area offers both indoor and outdoor seating to maximize the space and accommodate those patrons who like to lounge amid the fresh ocean air.



The menu is the handiwork of Executive Chef Allyson Thurber who has been dishing it up at The Lobster for eight years. Her innovative approach to shellfish and other seafood changes with the seasons but, of course, always features the eatery's star ingredient -- Maine and Pacific lobsters -- offered in countless compelling configurations. The restaurant's other vital victuals include Alaskan King crab, Wild King salmon, and Wild Alaskan halibut as just some of the delectable protein possibilities.

The menu starts with a number of appetizer options ($8-$18) each one more tantalizing than the next. I ordered the Sweet White Corn and Scallion Pancakes that were topped with a generous potion of a rich, meaty and creamy lobster salad and green herb aioli.

Other savory starters include shellfish cocktails ($4-18). We ordered the jumbo wild Mexican shrimp cocktail -- jumbo indeed, and among the best tasting shrimp I've ever had. Others offered are a Dungeness crab "Louis" cocktail with avocado, cucumber, egg and tomato; or the lobster cocktail with, what else, but warm drawn butter. Additional starter standouts include the crispy lemon calamari with garlic anchovy aioli; the jumbo lump crab cake with ginger-black bean sauce and Thai squid salad; and the ahi carpaccio with sesame marinated onions and tobiko wasabi. Any of these are a nice accompaniment to the fresh warm bread with a garlic and green herbed oil dip served as standard.

Those for whom mollusks are a must, there is quite a selection of oysters ($4-$14.50). On this evening oysters from various regions were offered by the half or whole dozen: Malpeque from Prince Edward Isle, Coromandel from New Zealand and the small, meaty Kusshi variety from British Columbia, which we ordered and found to be fresh and delicious sans crackers. Can't decide? A chilled oyster sampler is offered, which provides a nice mix of all types served on the half-shell with lemon, cocktail sauce and fiery horseradish. Those looking for even more zip might want to try the oyster shooter, prepared with a Hama Hama oyster, Crop Organic cucumber vodka, and all the classic accompaniments.

A lobster, snow crab and Dungeness crab bisque ($8) with parmesan croutons was on the menu along with a number of fresh and inviting salads ($9-$12). Our party ordered the sizable "BLT" sweet heirloom cherry tomato and crisp baby iceberg salad ($10) with Maytag blue cheese and crispy apple wood smoked bacon. Two others of particular interest were the grilled asparagus salad with golden beets, heirloom cherry tomatoes, feta cheese and green herb vinaigrette; and the Dungeness crab and wild arugula salad with red flame grapes, shaved parmesan, pine nuts and lemon vinaigrette.