LAGUNA BEACH. Suave and sophisticated, this California-style seafood restaurant attracts Orange County's elite, all clamoring to be part of the scene, whether in the sleek martini bar or at one of the handsomely dressed tables in the main dining room. The menu is known for being as contemporary as the decor. Indeed, starter plates may include anything from ahi tuna tartare with whole-grain mustard to butternut squash soup with clover honey crème fraiche. From there, the true feast begins, and chef Marc Cohen's exceptional entrées are headlined by macadamia nut-crusted mahi-mahi with mango slaw, blue and black seared peppercorn Hawaiian ahi, and blackened swordfish with carrot ginger syrup.

LAGUNA BEACH. For seafood with an Asian flair, locals head to this charmer, which sits right on the beach and serves deliciously sinful portions of Manila clams with cha soba noodles, rock shrimp linguini with chili-lemon pasta, Cajun-style tilapia, and Mediterranean bouillabaisse. The scene, ideal for a romantic dinner, features panoramic views of the Pacific ­ a setting even more picture-perfect as the sun sets in the evening. Look for an elegant brunch as well.

LOS ALAMITOS. This casual, hidden-away seafood shack has established quite a reputation for itself over the years. The decor is little more than a step above that of a neighborhood diner, but the kitchen removes any doubts about the cuisine with superb Manhattan-style clam chowder, rumored to be the best in Southern California. Outdoor seating and a full bar are available. Reservations are accepted for groups of ten or more, so expect a wait if you don't show up early.

LAGUNA BEACH. Set incredibly close to the water, this superb restaurant manages to remain a relative secret among savvy diners, who quietly heap praise on Splashes' fabulous fare and rave about spectacular sunset views from the romantic patio. Featured dishes ­ all of them artfully presented ­ range from sea bass to John Dory to grilled swordfish flavored with rosemary-lemon vinaigrette.

SEAL BEACH. Fresh, oak-grilled seafood and artichoke appetizers are specialties at this quirky mainstay, which has been wowing local crowds since the early '70s. Indulge in pan-seared jumbo scallops with miso-sesame vinaigrette or caramelized Skeena River salmon with orange shoyu glaze. Other oak-grilled specialties ­ Pacific snapper with tomato basil relish and Hawaiian ahi with wasabi-soy aioli, for example ­ also earn particular praise. Additional options include beef, chicken, and pasta dishes.