alking up the stairs to Savory Coast’s, you can probably smell the wonderful dishes being cooked in their wood oven stove. The brick oven grills up simple fish, meat and game. Chef Romy Prasad is known for fresh selection of seafood and this is evident with the live tanks where you can find the Dungeness crab, Alaskan King crab and Atlantic lobsters, and an ever-changing selection of shellfish roaming. Fresh fish deliveries are made daily from the Pacific Northwest. - A.C.