From their website: Renowned architect, Richard Snapp, designed this smart ‘contemporary beach’ style edifice to accommodate the unparalleled panoramic 160 degree Pacific Ocean view. Majestic and craggy rock formations (aka ‘sea stacks’) including the famed monolith ‘Face Rock’ are focal points in the breathtaking vista of surf and sand.
Lord Bennett’s has been owned and operated since it’s inception in 1989 by master chef/ owner Rich Iverson. This Culinary Institute of America alumnus credits the people that work for him as a paramount ingredient of his restaurant’s success.
If your modus vivendi is cosmopolitan or carefree you will feel comfortable here. The crew casually pampers without being attentive to a fault. At Lord Bennett’s they don’t open a lot of cans. Almost everything including salad dressings, sauces, soups, desserts, and in-house baked goods, are made from scratch with the very freshest ingredients available. Local produce, fruits, fish and meat are utilized when in season.
The menu like the wine list is well-chosen and diverse. A plethora of specialty seafood, fowl, and meat selections are served here. Some standouts are the popular Seafood Combination Plate (Grilled fish with scallops, prawns, steamer clams, mussels, sautéed in garlic butter, with deep fried calamari).
Another is the generous New York Steak (Char-broiled and served with a green peppercorn, brandy, cream, and demi-glace sauce).
Some examples of daily specials are the Kumomoto Oysters on the half shell, Oregon Salmon grilled with a black bean salsa and Hawaiian Ahi blackened with Cajun spices and a raspberry Buerre Blanc. The Clam Chowder and Shrimp Bisque are legendary here.
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