Flying Fish Grill

To find Flying Fish Grill, you have to leave the sidewalk and head below ground level at Carmel Plaza. The subterranean setting defines the space – it is quieter and darker than the street above, with redwood booths and low lighting that make the dining room feel enclosed and private. This isn't a place that chases trends; the kitchen has stuck to a specific East-West fusion format for over two decades. Meals often start with wonton chips and salsa rather than bread, moving toward signature plates that haven’t changed much in years. The almond-crusted sea bass served over whipped potatoes is a staple, as are the clay pots – piping hot vessels filled with noodles, broth, and seafood. There is a strong thread of continuity here, largely because the current owner spent ten years working the floor as a server before taking over. That familiarity shows in the service, which manages to be attentive without hovering. Despite the discreet entrance off Mission Street, the room fills up fast, so calling ahead for a reservation is standard practice for the locals who fill the booths.