Silver Lake, Los Angeles · restaurant
An intimate 28-seat seafood bar with marble counters, brass accents, and a breezy Calypso soundtrack that makes every bite feel like vacation. The menu is a parade of citrus and heat. Scallop shooters topped with uni, kanpachi tostadas jeweled with trout roe, and spicy crab claws that demand a second round. Seats vanish fast, and so does the day’s catch. Show up early, stake out a bar stool, and get to work. When the fish is gone, it’s gone.
Served raw with pomegranate, serrano chile, black lava salt in a citrus marinade
Tai snapper in leche de tigre, sweet potato, corn.
Marinated shrimp and Mayan octopus on a crispy corn tostada with avocado.
Fresh sea bass cured in lime, red onion, cilantro, chili.