THE CRAB POT RESTAURANT AND BAR
Newest Location in La Quinta

General Manager Raymond De Antonio ties a bib on Wendy Price as Randy Adams digs into the Crab Pot’s famous Sea Feast.

The Crab Pot Restaurant and Bar, a fun, friendly, and delicious family-style seafood dining concept that was first launched on Seattle’s historic waterfront by owner Hal Griffith, is now in La Quinta at the former Andrew’s, corner of Avenida La Fonda, directly across from Old Town La Quinta.

While most Crab Pot locations are on Washington and California waterfronts, the La Quinta restaurant offers a charming patio with a cozy outdoor fireplace in addition to the 60-seat interior that features an exhibition kitchen where steaming pots waft the fragrance of fresh cooked seafood the moment you open the door. Wood plank floors, red-checked tablecloths, wood-carved fish, nautical décor, and an inviting semi-circle bar set the stage for casual, relaxed dining.

Everyone gets into the act once your food gets to the table. Sea Feasts for two or more, the restaurant’s specialty, includes a variety of fresh seafood, steamed with mouth watering spices and poured out on the butcher paper-covered table. 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 still in their jackets.

All seafood is brought in fresh daily with daily specials such as Northwest salmon, Alaskan halibut, Pacific swordfish, Hawaiian ahi, mahi mahi, Baja California sea bass and yellowtail. In addition to seafood are pastas, chicken, ribs, New York steaks and burgers.

The Crab Pot brings to the desert the popular Northwest custom where groups gather to enjoy the freshly caught bounty of salmon, crab, and steamed shellfish. Open daily at 11 a.m. for lunch, The Crab Pot has a great selection of wines, beers, and specialty drinks. A huge selection of appetizers makes this a perfect spot for happy hour gatherings from 3 to 5 p.m., or for sumptuous full-course dining nightly.

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 at The Crab Pot for a Sea 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

HOUSE WINES

Red: Crab Pot Merlot and Cabernet
White: Crab Pot Chardonnay

Specialty Drinks

Crab Pot Mai Tai
Crab Pot Rita
Cove Martini

THE CRAB POT RESTAURANT AND BAR
78-121 AVENIDA LA FONDA
LA QUINTA, CALIFORNIA 92253
(760) 564-7333 FAX: (760) 564-7338

More Information - Websites, Maps and Directions

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