New England Clam Chowder serves as the definitive introduction to Moby Dick Restaurant Santa Barbara, where the heavy cream base is lightened by the briny essence of local littlenecks. The kitchen prioritizes the bounty of the Santa Barbara Channel, delivering a raw bar experience defined by the metallic sweetness of freshly shucked Pacific oysters. A signature Lobster Mac and Cheese features succulent chunks of tail meat folded into a rich, three-cheese Mornay sauce, topped with a golden, herb-crusted panko layer that provides a necessary crunch. Technique is evident in the pan-seared scallops, which arrive with a translucent center and a perfectly lacquered exterior. The aroma of sea-salt and clarified butter permeates the dining room, while the flavor profile leans into the natural sweetness of the seafood balanced by sharp citrus reductions. Each plate is composed with architectural precision, emphasizing the vibrant oranges of uni and deep greens of sea beans.