Walt's Warf, Seal Beach

Let me start by saying that in our opinion Walt's Warf has the best Bloody Marys in Orange County. We may have to continue to try more to verify that. I would do that for you.

They have the perfect amount of spice and flavor. When we came to Seal Beach a few weeks ago it was specifically for the Bloody Mary's.

I was first introduced to Walt's Warf by a roommate in college and have been coming ever since.



I dream about these artichokes sometimes. Walt's Warf has an oak wood fire grill and the flavor is amazing. The key to this dish is the Lea & Perrins Aioli. I dip my bread in it. When you sit they give you a basket of warm sourdough bread. I can smell it now...



The steam pot is 1 pound of clams, mussels or both sitting in a broth of white wine, garlic, butter and scallions. They serve a side of butter for dipping. We ate all of it and then soaked all the remaining broth in the sourdough bread.

Walt's Warf started back in 1970 when then-dentist Walt Babcock and his wife realized there was no place close by to get fresh fish. So they opened up this restaurant and used their own fishing boat to bring in the daily catch.



I like the oysters at the bottom that are filled with all the chunks of goodness.

At some point Walt and his wife sold the restaurant to pursue another passion. They bought some land in Santa Barbara, pulled out the lima beans, planted some grapes and created Babcock Winery.

In the meantime they re-purchased Walt's Warf, took out the fish market and focused on the oak fire grill, oyster bar and award winning wine list.



This is the Walt's Special Salad and it has everything I love. Mixed greens, candied walnuts, golden raisins, red onions, gorgonzola cheese and a mustard vinaigrette. The clam chowder was exactly what I wanted. Creamy and comforting.



If you find yourself in the area you should stop by. You'll love the rustic feel and the energy of the locals gathering for good food and conversation.