Blackbird, tucked inside the waterfront Hotel Californian, is as polished as its surroundings. The dining room blends art deco and midcentury influences with an old-club atmosphere, while arched doors and a long bar keep the space feeling breezy and relaxed. Creative cocktails remain a focus, but the kitchen keeps one foot firmly planted in coastal California cooking. Seafood leads the menu with dishes like yellowtail crudo brightened with lilikoi aguachile, kiwi and cucumber, as well as Santa Barbara cioppino loaded with crab claws, mussels, clams, shrimp and local fish. Larger plates range from Chinese steamed fish with Dungeness crab hash and bok choy to seared day boat scallops paired with black garlic and delicata squash. Desserts maintain a seasonal bent, including pear and cardamom crème brûlée with rosé-poached pear and pomegranate sauce.