Everything at chef David Lentz’s mainstay (there are outposts in Santa Barbara and Hollywood as well) is consistently amazing, but it’s the seafood that’s a true standout. The menu changes according to seasonal availability but is usually guaranteed to include iterations of ceviche, pasta, and salad. When available, the uni is a sure bet, as it’s local and the area is known for it—same goes for the oysters. Since the space is on the smaller side, getting seated can take a while, so consider staking out the bar instead, or come for lunch when it’s always less crowded. The Santa Monica location has a private room for large parties. P.S. His wife Susan’s restaurants, AOC, Tavern, and Lucques are also great.

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