Build a restaurant above Half Moon Bay’s crashing waves and next to a top tier golf course and people are bound to flock there, no matter the quality of the food. Still, it was refreshing to learn that a spectacular setting isn’t the end goal for Navio. Yes, they generously hosted me at the Ritz-Carlton Half Moon Bay, and they displayed a commitment to showcasing the sea, and not just through the restaurant’s many windows, but also on plates. Navio chef de cuisine Sean Eastwood, who hails from England, helped to open Kokkari in San Francisco, traveled extensively throughout Greece, Spain and Portugal, and prepared us a family style seafood feast on Saturday night, with the best course being Morro Bay cod. The flaky, seared-on-one-side fillets originated on a fish that once swam along California’s Central Coast. The cod joined surprisingly light goat cheese polenta triangles and rested on milky, tangy agrodolce that infused a bed of spinach. Navio proved to be a formidable seafood restaurant that was a fitting companion to those grassy clifftops and whitecaps.