We first visited on a Sunday.
While most folks watch sports and yell at TV’s, we are culinary explorers,
which makes for open space and attentive servers. We saddled up to the full bar where Ron was
the stalwart mixologist who had a heavy hand, a quick wit and a firm
personality. Just the kind of person I want making my drinks and we became fast
friends. I started with Myers Rum over ice with a twist, a classic pirate
drink. I tried the local crab cocktail with diced celery on the bottom and
house made cocktail sauce resting on big chucks of Dungeness crab. Gary had the
Clam Chowder (that is offered in both red and white, so he tried a cup of
both). The New England was full of clams, potatoes and creamy goodness. It was
a contender for best of. The Red
Manhattan was made Nolan’ Style by adding bacon bits and croutons. I preferred
the white, especially when you add oyster crackers and a couple tosses of
Tabasco. 
Next I had the fish tacos, with the fish
sautéed, served with shredded cabbage Jack and Cheddar cheese and a pico de
gallo. The fish was seasoned and cooked
perfectly, I inhaled every bite. Gary
had the Crab Melt Sandwich with large lumps of rock crab, cheese and toasty
sourdough bread. While we ate, Rob
shared stories of the salty happenings and people of the pier as we watched the
sailboats rock on the water. I was in heaven 
Our next visit the windows
were open so we sat at the bar again for a pristine view of breaching whales
and swooping pelicans. I noticed the portholes
in the floor for viewing the ocean below and the amazing light fixtures of
octopus and squid. Our bartender this
time was Linda, a saucy tart with a hint of a Norwegian accent, so she fit in
well with the ocean dwellers. Mersea’s
is a place where you can pretend to be a pirate, eat your fill of fresh off the
boat seafood, drink strong rum or excellent wine (served smartly in a tumbler
glass so the sea breeze doesn’t carry your prize away).
I ordered the crab special, a
two-pound Dungeness crab steamed and served with melted butter, lemon and the
tools to break that bug open. We dug in
and although it is so dirty work, the payoff is some of the most delicious
subsistence you will ever put in your mouth.
The GM, Mike Hoffman was our relief bartender who was kind enough to
offer me a fresh wet bar towel to clean my salty, buttery hands after devouring
the crustacean. In the past, we used to steam and eat the crabs on a couple of
sheets of newspapers while the wind whipped around us. I can tell you it is so
much better from a bar stool with a glass of George Clooney’s Casamigos
tequila. As we watched the sunset slip
into the horizon, a pod of whales breached in front of Mersea’s and we all
agreed this was the finest dinner show we had ever witnessed.
Mersea’s is a fast casual
restaurant with stunning views and a spellbinding location at the end of the
pier. It has comfortable places to eat inside or outside that are clean. From every
table you can see the ocean, as the whole restaurant is right above the sea.
The inside has portholes in the floor so you can watch the sea critters below. The
menu has fried seafood, salads, basic and fish sandwiches, oysters and
chowders. Mersea’s is located at the end of the Hanford pier in Port San Luis,
Avila; you can reach them at (805) 548-2290. They are open every day from
11:00am-8:00pm.
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