Finally got to check out Flavor Del Mar,
The view from the dining room is fantastic. We were lucky to get there as the sun set. One of the best among the places I've visited.
We sampled many, dishes - but a few real highlights on the current menu were the Maine Diver Scallops, and Lobster-Prosciutto Boullibaisse. I'm usually not so keen on soup/stew based dishes, but the flavor of San Marzano tomatoes with the prosciutto on the latter made the stew straight up addicting.
We were both sated by the time dessert came, but the butterscotch budino was one of those "can't stop" sort of desserts. If it came in a bucket I probably would have finished it.
the various apps we sampled showed Chef Redzikowski's background dealing with sushi grade fish and cured meats. I know that they will be offering a charcuterie selections soon enough and tastings have already begun. I will certainly be back for both.
Aside from skill in the kitchen, I really enjoyed the service throughout the night. The whole team is genuinely enthusiastic about their work which always makes for a better experience.