We celebrated our anniversary here and it was fantastic! The steaks were juicy and well seasoned. Our waitress treated us very well and helped us pick out our drinks. I think her name was Laura. They gave us a great view of the morro rock. We had fun watching the sea otters. For dessert, we had the butterscotch crème brûlée and wow was it good! They even added a little special something to our crème brûlée. We will be going here again!

Excellent food and service. Grilled kurobuta waygu pork chop was the absolute best pork I have ever had! Others had the cioppini and local halibut, they raved about their meals. Service was great, Christian made fantastic recommendations on meals, wine and dessert.

Awesome night very delicious food Service was awesome, would highly recommend stopping in getting a bite to eat

The food were great, service was quick, and attentive. Seafood were fresh, reasonably priced. The place inside is small compared to other restaurant in the same area. But they have outside seating, good depending on the weather. Parking is difficult. We had clam chowder, clam pasta, and Today's special Ahi.

We were visiting Morro Bay, California, and found this restaurant, Windows On The Water, on the Internet. We were given a seat at the window, but at this time of year (July), it is very common for the Bay to be completely fog-bound, and so it was this evening. So, no view. The restaurant is nice, but is a bit "faded" and needs a good update. The food is described as "fine dining", but I wouldn't use that descriptor. The food is good, well served, well presented and quite tasty, but definitely not "fine dining" in my use of the word (though it was expensive). We had very pleasant service from our server and we enjoyed our meal. I chose: - Bouillon Style Clam Chowder: Applewood Bacon, Tarragon Essence - Local Halibut: Warm Herb & Heirloom Tomato Salsa, Wilted Spinach, Avocado, Prosciutto Caponata Both dishes were good. The halibut was nicely cooked and the vegetables and caponata enhanced it nicely. I needed to add a little more seasoning. As with so many American restaurants, the portions were very large, and we saw many people taking away their leftovers. The halibut portions were huge and we both left some. Why not make the portions smaller, so that people can finish their plates, and reduce the price a little? Surely this would help with the huge problem of food waste, as well. (Also posted to my food blog on Instagram @AbbeyKing16)