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The well-organized Little River Inn staff handled We settled into a festive garden dining area be-
pandemic restrictions without sacrificing the joy hind the original Coombs home, sheltered from
of restaurant dining. Seating was by reservation cool ocean breezes and warmed by heat lamps. Af-
only, so there was no waiting when we arrived at ter a tasty goat’s cheese fritter starter, we ordered
our appointed time. Except for masks and table a couple of Executive Chef Marc Dym’s house spe-
distancing, you wouldn’t have known there was a cialties. Ron had his regular clam chowder with
pandemic. fresh steamed clams in the shell with smoked ba-
56 WINE DINE & TRAVEL MAGAZINE 2021
