The Crab Pot Restaurant and Bar
Seafood Feasts and More

General Manager Raymond De Antonio serves a happy family The Crab Pot’s famous Sea Feast along with Crab Pot Cabernet.

The Crab Pot Restaurant and Bar in La Quinta has enjoyed a successful first year with a devoted following of diners who frequent the fun, friendly, delicious family style seafood restaurant for lunch and dinner.

The Crab Pot brings the popular Northwest custom where folks gather to enjoy the freshly caught bounty of salmon, crab, and steamed shellfish. First launched on Seattle’s historic waterfront by owner Hal Griffith, the La Quinta restaurant, at the corner of Avenida La Fonda and Desert Club Drive, is one of several locations in Washington and at Long Beach, California.

An exhibition kitchen wafts the fragrance of fresh cooked seafood the moment you open the door. Wood plank floors, red-checked tablecloths, nautical décor, and an inviting half-circle bar sets the stage for casual, relaxed dining inside or on the patio with misters, fans and an outdoor fireplace for those cool winter nights.

Sea Feasts for two or more include a variety of fresh seafood, steamed with mouth watering spices and poured out on butcher paper covered tables. Spools of paper towels stand ready as guests are bibbed up and armed with wood mallets and pallets to crack open the crab, shrimp, and shellfish, slurp up the juicy meat, and devour corn on the cob and red potatoes.

Seafood is brought in fresh with daily specials such as Atlantic salmon, Alaskan halibut, Pacific swordfish, Hawaiian Ahi and Mahi Mahi, Baja California seabass, yellowtail, and crab. Besides seafood, The Crab Pot offers great pastas, chicken, baby back ribs, New York steaks, burgers, sandwiches and salads. New daily lunch specials feature pier-fresh seafood along with regular lunch items.

Your server will likely ask what you want for dessert before taking your food order to prepare the Crab Pot’s special rhubarb cake-in-a-pan served with ice cream.

A choice of wines, beers and specialty drinks, plus half-off appetizers makes this a perfect spot for happy hour from 3 to 6 p.m., with full-course dining until 9 p.m. Sunday through Thursday and 10 p.m. Friday and Saturday nights.

Coming soon: Another location at the former Dominick’s along Rancho Mirage’s famed restaurant row.

SHOWN ABOVE: A Crab Pot specialty is its famous Alaskan Sea Feast, a fine dining experience with a bountiful serving of Dungeness crab, snow crab, king crab, clams, mussels, shrimp, Andouille sausage, corn on the cob, and red potatoes. Served with tools — mallet, crab cracker, and fish fork — and a wooden pallet to pound on. You can get down and dirty and clean up with the paper towels on your table. The suggested wine is Crab Pot Chardonnay.

“Gather with friends for a Seafood Feast – one of the Great Northwest’s most delicious traditions.”

MENU HIGHLIGHTS

APPETIZERS
Coconut Shrimp
Crab Cakes
Oysters on the Half Shell

MAIN COURSES
Sea Feasts for Two or More. All served with Andouille sausage, corn on the cob, and red jacket potatoes.
The Cove — Steamed clams, Pacific mussels, shrimp in the shell
The Westport — Dungeness and snow crab, shrimp in the shell, steamed clams, and Pacific mussels
The Pacific Clambake — Steamed clams, oysters, Pacific mussels, Dungeness and snow crab, shrimp in the shell, and halibut and salmon skewers
The Alaskan — King crab, Dungeness crab, snow crab, shrimp in the shell, steamed clams, and Pacific mussels

DESSERTS
Home-Style Strawberry Rhubarb Cake-in-a-Pan served with Ice Cream, for two or more.
Mud Pie with Chocolate Crumb Crust, Mocha Ice Cream, Toasted Almonds, Fudge Sauce, and Whipped Cream.

BEST OF THE CELLAR

RED WINES
Latetita Reserve, Pinot Noir
Caymus, Cabernet Sauvignon
Turnbull, Cabernet Sauvignon

WHITE WINES
Rochioli, Chardonnay
Luna, Pinot Grigio
Cakebread, Sauvignon Blanc

SPECIALTY DRINKS
Crab Pot Mai Tai
Summer Hummer
Cover Martini

THE CRAB POT RESTAURANT AND BAR
78-121 AVENIDA LA FONDA
LA QUINTA, CALIFORNIA 92253
(760) 564-7333

More Information - Websites, Maps and Directions

BY BAMELA BIERI
PHOTOGRAPHY: ARTHUR COLEMAN / ASSISTANT: TIM CARTER
FOOD STYLIST: ROLAND BIERI