A. Sabella's Restaurant

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Executive Chef Todd Hansen adds a contemporary flair and a bit of the exotic spice to the family menu favorites. Diners may choose from a large selection of fresh local seafood including live abalone, Maine lobster, and Dungeness crab from a 1,000 gallon salt water tank designed and maintained to bring these crustaceans directly from tank to table. This is why Business Traveler Magazine awarded A. Sabella's with the "Best Seafood Restaurant of the Year" award. Complementing the cuisine is an extensive and carefully chosen wine list designed by General Manager Antone Sabella, a Cornell University graduate. Antone's list has won numerous awards including the Wine Spectators "Award of excellence". As for the women at the helm, Operations Manager and artist Laureen Sabella cuts a colorful and contemporary touch to the venue's elegant ambiance.