Glasspar is an iconic seafood hall in the heart of Dana Point Harbor, offering guests a memorable East Coast-style dining experience with a California artisanal twist. The restaurant’s light and airy interior features modern design elements complemented by rustic wood accents, creating a relaxing yet inviting atmosphere.

“Glasspar’s ambiance, service, attention to detail, and quality of fresh seafood with seasonal inspirations set the restaurant apart in Orange County’s diverse dining landscape; let’s not forget the amazing cocktail and wine selections!” Executive Chef and Owner Rob Wilson told us.

A Taste of Dana Point’s Glasspar

Wilson draws on his years of experience to craft a menu of responsibly sourced dishes that are expertly prepared and artistically presented. “I start with the season, what items I can work with at the height of their season to ensure quality and consistency,” he explained. “I work closely with all of my vendors on a daily basis. I pull inspiration from my travels and experiences as well as involving the culinary team.”

A wide array of options includes classic seafood dishes like lobster rolls, oysters, and crab cakes, as well as contemporary selections like locally caught fish tacos, grilled seafood platters, and jumbo shrimp po’ boys. With its cozy outdoor seating area for al fresco dining, Glasspar has become a popular destination spot for locals and tourists alike.

“Stand-out menu items include our daily selection of fresh oysters, Day Boat Scallops, with parsnip puree, Shimeji mushrooms and beurre noir; Local Swordfish caught off Catalina’s Avalon Trench; the artfully plated Ahi entree; as well as the Duck Confit Salad,” Wilson said of the menu. “As for desserts, the 70% Valrhona Dark Chocolate Butter Cake with Coconut Gelato and the Salted Caramel Pot du Crème are hits.”

In addition to the menu that’s tailored to show off the best seafood, the space was designed to complement the experience. “Vintage inspired east coast seafood hall boasting a 40-person private dining room with a chef’s island for interactive experiences. Our 24-seat bar offers a peek-a-boo view of the kitchen through the wine cellar,” Wilson told us. “Our raw bar seats ten guests and allows diners to sit front row and have interaction with the raw bar chefs as they stick fresh oysters and prepare multi-tiered seafood towers.”