The well-organized Little River Inn staff handled pandemic restrictions without sacrificing the joy of restaurant dining. Seating was by reservation only, so there was no waiting when we arrived at our appointed time. Except for masks and table distancing, you wouldn’t have known there was a pandemic.
We settled into a festive garden dining area behind the original Coombs home, sheltered from cool ocean breezes and warmed by heat lamps. After a tasty goat’s cheese fritter starter, we ordered a couple of Executive Chef Marc Dym’s house specialties. Ron had his regular clam chowder with fresh steamed clams in the shell with smoked bacon, potatoes, onion, celery, and a touch of cream. Mary enjoyed a large portion of sole meuniere made from the Petrale sole that comes into nearby Noyo Harbor. We washed it all down with a delicious Anderson Valley, GoldenEye Migration Pinot Noir. The portions were large, so dessert was out of the question, even though our server begged us to try the famous Little River Inn olallieberry cobbler. READ MORE