I went on a summer long Laguna Beach taste-testing extravaganza in search of the best sea bass. In order to filter my selection, preparation, freshness, service, and price was taken into consideration.
Drowning sea bass in a heavy sauce is the most common culinary error I found. By heavy, I mean entirely too much butter and/or cream. One restaurant in town, however, understands Ohhhhhh-my-God sea bass experiences.
After jolly-footing incognito all summer to good Laguna restaurants trying their sea bass, I found myself returning time and time again to Alessa*. Their price is comparatively fair at under $40; and, the dish is served differently every day so I never got bored – a big deal for me.
No matter what sauce accompanies the sea bass at Alessa, it’s consistently light and flavorful, never overwhelming.
Consistency in variety, service, and perfectly seared fish earns Alessa the best sea bass award at any price.
If award winning chef and owner, Alessandro Pirozzi, starts serving medallions of duck breast with fig sauce, I’ll never have to eat dinner anywhere else.
In my next best-of review, I’ll tell you who has the best tiramisu in town. Any thoughts on that? Write me at firstname.lastname@example.org.