Friday, December 21st, 2012
Leave the bib and hammer behind and celebrate Dungeness crab season in style with Corks’ Crab Feast, happening now through January 2013. Born into an Alaskan crabbing family, Chef Todd Davies has a natural affinity for these tasty crustaceans, featuring Crab Cake with cucumber salad, Moroccan preserved lemon and yogurt sauce ($15), crab bisque with garlic croutons and white truffle oil ($11), crab and avocado salad with orange, Meyer lemon and endive ($15) and steamed crab with fennel drawn butter and pommes frites (othewise known as French fries, $34). The restaurant is open for brunch and lunch Monday through Friday,11a.m. to 2:30 pm, and from10a.mm on Saturday and Sunday. Dinner 5 to 8p.m. daily. 5700 Highway 116 North, Forestville, 707-887-3344.