Wood-fired · Seasonal · A neighborhood table on the coast
AD · branzino off the fire · 3:2Cormorant is a seasonal restaurant built around one oak fire — bright plates, natural wine, and a bar that works hard. Forty-two seats, walk-ins welcome at the counter.
The idea
Produce from three farms within an hour's drive, fish off the pier, oak from up the ridge. We cook what the coast gives us — no freezer, no shortcuts, a menu that shifts with the morning delivery.
The room
Natural light by day, candle-warm at night. The fire never goes out; the bar never sits still.
“Feels like the whole neighborhood's kitchen.”— The Coastside Weekly
The people
Marisol Peña cooked in city kitchens for fifteen years before following the fog line home. She and her brother Tomás took over the old bait shop on the highway, built an oak-fired oven where the freezer used to be, and started cooking for the people next door.
“If the farm calls at seven, the menu changes at five. That's the whole philosophy.”
Parties of six or more, ring us. The counter by the fire is always held for walk-ins. Mondays we're at the market; the bar opens at 4. On the coast side of the highway in Half Moon Bay, CA.
Hours