After the tide changed, I moved closer to the rocks and fished for lingcod and rockfish. I brought out a heavy-action jigging rod with 50-pound braid and dropped big leadhead jigs tipped with swimbaits straight to the bottom. The rockfish were hitting hard, and I pulled up two good-size blacks before the lingcod came in. One of them nailed my jig just off the rocks, a mean 27-incher with a mouth full of attitude. If you like bottom fishing, this is the spot.

Now, let’s talk beer. I started with the Gold Beach Lager because I’d heard it won some serious awards—turns out, that wasn’t just marketing fluff. This lager is the real deal. It’s crisp, clean, a little bready with a touch of hop bitterness that gives it some backbone. Honestly, it might be one of the best lagers I’ve had on the West Coast, and I’ve been around.

And there’s power in being alone here. You don’t have to fill silence with conversation. You don’t have to compromise your pace. You just walk. You just breathe. And that in itself is radical.

Pro tip: the restaurant can get busy, especially during summer or holidays, so calling ahead for a reservation is smart. Also, if you’re lucky enough to grab a window seat, the sunset views over the ocean can seriously steal the show. Not cheap, but worth every bite.