Table Of Content
Parker house rolls, laminated like croissants, are presented with a lit melting candle made of Turkish chili-lime butter that softens under the flame for spreading. The Pavlova dessert is presented tableside with a dry ice “smoke” that floods the diner with the scent of lime and mint. Rackliff said those touches are inspired by his time as a corporate chef for chef and restaurateur David Burke.
Menu
Born out of spirit of adventure, Pacific Catch is a West Coast Fish House dedicated to delivering high quality sustainable seafood. Our menu explores a diverse range of flavors and ingredients from around Pacific Rim, all served with Aloha-inspired hospitality. Located in someone's literal backyard, 106 Seafood Underground is a cash-only restaurant specializing in all things mariscos. This Inglewood operation is run by the chef who co-founded Coni’Seafood and every dish here is slap-the-table good. From shrimp ceviche punched up with tart green apple to fish chicharrón so delicately battered we’re suspicious of sorcery, the citrus-slicked seafood here is unforgettable.
Santa Monica Seafood
The new restaurant will be located across the parking lot from Sunset Beach Gifts and mini-golf on Sunset Boulevard. The gift shop, which is near the historic World War II Lookout Tower used to spot ships entering Delaware Bay, hosts nightly sunset flag-lowering ceremonies during summer months to honor a veteran who has died. With the generous portions, Rackliff and and his team don’t anticipate guests will finish everything, but they are making sure Lōrea is good until the last bite, even if that last bite happens at home the next day. The hotel’s revamp has also refreshed Treehouse on PCH, the hotel’s rooftop lounge and popular late-night spot, that boasts a more open layout now to maximize views of the Pacific Ocean. Mixologist Miguel Sandoval has created a menu of bespoke cocktails to accompany the menu, like a Fizzy Lizzy, a variation on a Ramos Gin Fizz but made with smokey mezcal in place of botanic-forward gin. Pork belly wraps, for example, are served with all the components arranged on a plate.
Eater LA main menu
This casual West Hollywood spot has mellowed from its Gwyneth-Paltrow-is-in-the-corner days a couple of years back, and has become a neighborhood hangout that works any day of the week. Almost everything on the menu is great, from those dipped-in-butter steamer clams to the enormous shellfish tower. And if you need a break from the sea creatures, the burger is definitely worth ordering. Coni’Seafood is an LA favorite where Nayarit-style grilled seafood keeps folks coming back to try the wonder that is the whole grilled snook smothered in chile paste. The impeccably fresh aguachile doused in fiery green sauce and served with cucumber and red onion is also a must-order. Located inside a popular 3rd Street strip mall, Rich Crab specializes in the Korean specialty ganjang gejang/soy-marinated crab.
Menus
Grab a counter spot or sidle into a booth in the minimalist space, then dig into Fishwives’s extensive daily oyster and shellfish menus. The entrees nod to the East Coast, with options like a steamer basket, Maine lobster and Dungeness crab rolls, and blue-crab jumbo crab cakes with a mustard vinaigrette. It’s a scientific fact that food from the ocean tastes better if you eat it while looking at the ocean, and Malibu Seafood is one of our favorite places to do both. Owned and run by the fisherman who caught that piece of fish you’re about to put in your face, this little shack on PCH is here to provide you with all your beach-adjacent seafood needs. The menu is full of classics—squid and chips, steamed mussels, a peel-your-own shrimp plate—and the elevated patio is ideal for taking in the views. Even with the line that snakes through the parking lot on weekends, we can’t leave Malibu without stopping here.
The world's largest species of flatfish is here, all the way from the central Gulf of Alaska! We offer several preparations during the season, including pan-seared, grilled and Macadamia nut-crusted Halibut. In order to offer the convenience of delivery, we have added a little bit to our delivery prices to help defray costs from the services we use. “We want people to be eating the cake the following afternoon, still thinking about Lōrea,” said Rackliff. We believe and support efforts toward the protection and enjoyment of the world's oceans, waves and beaches for now and for the future generations by sourcing seafood from Environmentally Responsible Sources.
The Fish House Restaurant and Seafood Marketkey largo, florida
Experience exquisite wines, the freshest seafood, the finest prime steak, and genuine service. Get laid back like the locals do, and dig into our scrumptious conch-style cooking. Keys people know that fine fish meals start at The Fish House. Fresh-caught fish arrives daily at the dock and is brought directly to The Fish House.
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Nearly everyone orders the catfish and hush puppies, which should always be eaten immediately to savor the batter’s hot, crisp crunch. The joys of Guatemalan seafood are at La Cevicheria on Pico Boulevard. One will likely see most tables eating the ceviche with blood clams dressed in citrus, tomato, avocado, and mint. In 2019, Ceviche Project chef and owner Octavio Olivas opened his cozy space in Silver Lake. It’s here where Olivas serves the likes of kanpachi tostadas or Beausoleil oysters topped with trout roe, Japanese seaweed, serrano oil, yuzu gelee, and borage flower. Ceviche Project is open Wednesday through Saturday from 4 p.m.
Louisiana Fish House opens 2nd Magnolia location - Community Impact
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map marker pin8408 West 3rd Street, Los Angeles, CA 90048
If you don’t live in the South Bay, you might think driving to Manhattan Beach for some raw scallops is crazy talk. A meal at Fishing With Dynamite makes you feel like you’re on vacation in Nantucket, especially if you can get out of work and be there for a Friday oyster-and-wine lunch. The Peruvian scallops are some of our favorite things to eat, and you should not miss the key lime pie.
We like to keep it simple and order a pound of golden-brown fried red snapper, which comes with two sides for just under $15. Pair that with their housemade hush puppies and perfect potato salad, and be sure to get an extra side of their garlic-dill sauce for dipping. We ordered it yesterday for my birthday and loved it so much we are ordering again tonight. Yesterday we had the lobster sushi roll, shrimp fried rice, spicy tuna on crispy rice , Brussels sprouts , crab salad , calamari and garlic chicken.
One of LA’s oldest restaurants happens to serve some of the freshest seafood on the Redondo Beach boardwalk. Quality Seafood’s offerings provide something for all with a New England-style clam chowder, ceviches, a salmon poke, fried and grilled tacos, fresh oysters, paella, beers on tap, and a lobster clam bake for two. Our menu features 28 days of wet-aged USDA Prime steaks cooked in a 1,500-degree broiler served sizzling hot with clarified butter on plates heated to 450 degrees. At Mastro's we have an array of the freshest seafood selections, like our 2-foot-tall seafood tower of chilled crab legs, shrimp and oysters served over a cloud of dry-ice. Bespoke cocktails are dramatically presented in a haze of dry-ice, the list of world-class wine is extensive, and of course, Mastro’s has a premium selection of beer available. Hands down better then EMC restaurant if you have ever been, both look similar along with the menu but COD's food quality tasted much better.
And if what you really want is sushi, we have a guide for that, too (the same goes for mariscos). Eating at Providence is an event—you’ll be there for at least three hours experiencing one of their multi-course tasting menus. There’s a man who will prepare your salt-baked Santa Barbara spot prawns tableside, a cheese cart, and a packaged sweet brioche to take home for breakfast the next day. But Providence does event eating in a way that doesn’t feel pretentious, and does feel like it’s worth the money.
Enjoy live entertainment at the bar seven nights a week while sipping on hand-crafted cocktails and eclectic wines. Mastro's is committed to delivering an unforgettable experience, every time. C.O.D stands for “Catch of the Day” and describes our restaurant’s dedication to serving only the freshest and highest quality ingredients available on the market. Seafood is the focus at C.O.D, but everything else―from the microgreens to pork belly―is also presented at the peak of freshness. Oh Manna Fish Market serves up stellar deep-fried seafood in a former Wienerschnitzel (complete with the classic A-frame building).
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