Page 132 - WINE DINE AND TRAVEL SPRING 2021 REDISCOVERING CALIFORNIA'S CENTRAL COAST

Lido Restaurant and Lounge
Lido’s menu highlights California coastal cuisine
with locally sourced fresh produce and fresh caught
seafood. Our server was very helpful with sugges-
tions from the menu, a tasty blend of house favorites
and new dishes. The extensive wine list of more than
800 local and international wines was tempting, but
we decided to celebrate the end of our trip with a
pinot noir, discovered in Anderson Valley at Navarro
Vineyards and Winery
As had become a custom, we shared a salad and
bowl of clam chowder for the first course. Mary
loved the salad’s roasted beets accented with can-
died pecan and daubs of goat cheese. We both mar-
veled at the clam chowder - creamy and loaded with
fresh clams. It was one of Ron’s favorite of the many
chowders we enjoyed on our trip
For mains, Mary enjoyed a seafood pasta loaded
with shrimp, fish and crab while Ron relished sole
meuniere, the classic dish that made Julia Child fall
in love with French cuisine. She would have ap-
proved of Lido’s offering, which deftly highlighted
the fresh fish with a silky butter sauce, lemon and
parsley.
We lingered with our wine as stars started to
twinkly above the inky ocean. Even during challeng-
ing pandemic months, California’s coast remained a
wonder that both soothed and inspired. And the
state’s hospitality industry - innkeepers, chefs, tour
guides, and winemakers - were still warm and wel-
coming. Yes, we’ll remember that this was a trip in
remarkable times - but even more so, we’ll cherish it
as a remarkable adventure.

132 WINE DINE & TRAVEL MAGAZINE 2021