“The Fishetarian menu offers a twist on fish ’n’ chips: Fresh rock cod is first dipped in beer batter and then rolled in panko (Japanese breadcrumbs) before it’s fried in canola oil, giving it a great crunch. The tartar sauce is house-made, and the “chips” are hand-cut Kennebec fries.
Other winners: fried prawns, calamari and oysters, Point Reyes oysters served three ways, rockfish and crab sandwiches, and very tasty kale coleslaw. The many vegetarian and gluten-free choices make the cafe unique in seafood-centric Bodega Bay. P.S.: Check out the Exotic Soda Wall.”