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FOOD
August 11, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Beneath an old diving helmet straight out of Jules Verne, a couple seated at a corner of the raw bar feed each other oysters, clams, bites of lobster. They eat slowly, luxuriously, between sips of wine. He whispers in her ear. She laughs and pops a shrimp in her mouth. Behind the bar, a cook deftly shucks oysters, tucks a little more ice around a lipstick-red lobster and slides a plate of peel 'n' eat shrimp over to a guy at the other end of the bar. This is Hungry Cat Santa Monica Canyon, the third iteration of David Lentz's wildly popular Hollywood seafood restaurant (the second is in Santa Barbara)
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NEWS
April 16, 2013 | By Betty Hallock
David LeFevre, chef-owner of Manhattan Beach Post, plans to open his second South Bay restaurant, Fishing With Dynamite, by the end of the month. Two doors down from M.B. Post on Manhattan Avenue, Fishing With Dynamite might be described as East-Coast-seafood-shack-meets-West-Coast-gastropub.  The 1,100-square-foot restaurant accommodates 36 diners, with a six-seat raw bar (topped with a vintage bathtub for holding oysters and shellfish) and tiny cocktail bar. FC Studio designed the space to evoke a beach cottage, through the lens of sunny California: white wood paneling, striped tiles, Eames chairs and antique Japanese buoys hanging from the ceiling.  The raw bar's daily selections might include Dungeness crab, cherry stone clams and California sea urchin as well as plateaux de fruits de mer in three sizes, dubbed the SS Minnow, the Queen Mary and the Mother Shucker.
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ENTERTAINMENT
December 7, 2009
Bouchon Beverly Hills Where: 235 N. Canon Drive, Beverly Hills When: Open daily for lunch, 11:30 a.m. to 2:30 p.m., and dinner, 5:30 to 10:30 p.m. Price: Raw bar, fruits de mer and caviar, $7 to $135; salads, $10.50 to $13.50; hors d'oeuvres, $6.50 to $48.50; main dishes, $18.95 to $36.50; sides, $7 to $7.50; cheeses, $9.75 to $15.25; desserts, $5.50 to $9.50. Contact: (310) 271-9910; www.bouchonbistro.com. Reservations advised.
FOOD
May 19, 2012
Water Grill After a $1.5-million redo, Water Grill reopens as the seafood house it was always meant to be, with straightforward cooking from Brit Damon Gordon. Location: 544 S. Grand Ave., Los Angeles, (213) 891-0900, http://www.watergrill.com. Price: Raw bar, $2.25 to $145; dinner appetizers, $6 to $27; salads and sandwiches, $9 to $32; main courses, $26 to $44; whole fish, $28 to $44 per pound; sides, $6 to $9; desserts, $9. Details: Open 11:30 a.m. to 10 p.m. Monday to Thursday, 11:30 a.m. to 11 p.m. Friday, 5 to 11 p.m. Saturday and 4 to 10 p.m. Sunday.
TRAVEL
June 6, 2010 | By Terry Gardner
A room with a view, cocktails and a massage. If that says "weekend escape" to you, head to the Pan Pacific Hotel Seattle for pampering and savings. Deal: The Westlake Weekend Package starts at $189 a night plus tax. It offers a city-view king room plus free overnight valet parking ($35 value); an appetizer at the hotel's Seastar Restaurant & Raw Bar ($15 value); cocktails for two in the Lobby Bar ($20 value); and 15% off spa services. Good for stays through Sept. 30, subject to availability, except for the Fourth of July weekend.
FOOD
May 19, 2012
Water Grill After a $1.5-million redo, Water Grill reopens as the seafood house it was always meant to be, with straightforward cooking from Brit Damon Gordon. Location: 544 S. Grand Ave., Los Angeles, (213) 891-0900, http://www.watergrill.com. Price: Raw bar, $2.25 to $145; dinner appetizers, $6 to $27; salads and sandwiches, $9 to $32; main courses, $26 to $44; whole fish, $28 to $44 per pound; sides, $6 to $9; desserts, $9. Details: Open 11:30 a.m. to 10 p.m. Monday to Thursday, 11:30 a.m. to 11 p.m. Friday, 5 to 11 p.m. Saturday and 4 to 10 p.m. Sunday.
FOOD
August 12, 2010 | By S. Irene Virbila, Los Angeles Times
  On a sweltering hot day, nothing could be more refreshing than a well-chilled glass of Arneis from Piedmont. This one from Giovanni Almondo in the Roero (the other side of the Tanaro river from Barbaresco) is crisp and minerally, with an enticing scent of white peaches. The name "Bricco della Ciliegie," however, means "hill of cherries. " (The vineyard is planted in a former cherry orchard.) Never mind, it produces one of the finest Arneis in Piedmont. For this cuvee, Almondo ferments a third of the Arneis grapes in barrels, the rest in stainless steel.
NEWS
April 16, 2013 | By Betty Hallock
David LeFevre, chef-owner of Manhattan Beach Post, plans to open his second South Bay restaurant, Fishing With Dynamite, by the end of the month. Two doors down from M.B. Post on Manhattan Avenue, Fishing With Dynamite might be described as East-Coast-seafood-shack-meets-West-Coast-gastropub.  The 1,100-square-foot restaurant accommodates 36 diners, with a six-seat raw bar (topped with a vintage bathtub for holding oysters and shellfish) and tiny cocktail bar. FC Studio designed the space to evoke a beach cottage, through the lens of sunny California: white wood paneling, striped tiles, Eames chairs and antique Japanese buoys hanging from the ceiling.  The raw bar's daily selections might include Dungeness crab, cherry stone clams and California sea urchin as well as plateaux de fruits de mer in three sizes, dubbed the SS Minnow, the Queen Mary and the Mother Shucker.
FOOD
September 30, 2010
  2005 Comte Leloup du Chateau de Chasseloir 'Cuvée des Ceps Centenaires' Muscadet is the classic Loire Valley white to drink with oysters at one of the gorgeous tiled turn-of-the-century brasseries in Nantes. Made from the Melon de Bourgogne grape, Muscadet is the very definition of crisp. But this one from Comte Leloup's Chateau de Chasseloir is really outside of its class. Aged sur lie (on the lees), as the best are, the 2005 "Cuvée des Ceps Centenaires" is made from 100-year-old vines from a single vineyard and simply leaps out of the glass.
FOOD
May 19, 2012 | S. IRENE VIRBILA, RESTAURANT CRITIC
At Water Grill, the raw bar rules. Always has. And in downtown Los Angeles, Water Grill is an institution on the order of Tadich Grill in San Francisco (though not nearly as old). I don't know what it is about being away from home, but it seems to bring out a craving for seafood. Conventioneers and tourists staying in hotels downtown zero in on this long-established restaurant to slurp oysters, crack crab legs and generally make merry. The location in the 1922 PacMutual Building with its crenellated carved ceiling, richly textured marble walls and ornate brass doors is a big part of its appeal.
FOOD
May 19, 2012 | S. IRENE VIRBILA, RESTAURANT CRITIC
At Water Grill, the raw bar rules. Always has. And in downtown Los Angeles, Water Grill is an institution on the order of Tadich Grill in San Francisco (though not nearly as old). I don't know what it is about being away from home, but it seems to bring out a craving for seafood. Conventioneers and tourists staying in hotels downtown zero in on this long-established restaurant to slurp oysters, crack crab legs and generally make merry. The location in the 1922 PacMutual Building with its crenellated carved ceiling, richly textured marble walls and ornate brass doors is a big part of its appeal.
FOOD
August 11, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Beneath an old diving helmet straight out of Jules Verne, a couple seated at a corner of the raw bar feed each other oysters, clams, bites of lobster. They eat slowly, luxuriously, between sips of wine. He whispers in her ear. She laughs and pops a shrimp in her mouth. Behind the bar, a cook deftly shucks oysters, tucks a little more ice around a lipstick-red lobster and slides a plate of peel 'n' eat shrimp over to a guy at the other end of the bar. This is Hungry Cat Santa Monica Canyon, the third iteration of David Lentz's wildly popular Hollywood seafood restaurant (the second is in Santa Barbara)
FOOD
September 30, 2010
  2005 Comte Leloup du Chateau de Chasseloir 'Cuvée des Ceps Centenaires' Muscadet is the classic Loire Valley white to drink with oysters at one of the gorgeous tiled turn-of-the-century brasseries in Nantes. Made from the Melon de Bourgogne grape, Muscadet is the very definition of crisp. But this one from Comte Leloup's Chateau de Chasseloir is really outside of its class. Aged sur lie (on the lees), as the best are, the 2005 "Cuvée des Ceps Centenaires" is made from 100-year-old vines from a single vineyard and simply leaps out of the glass.
FOOD
August 12, 2010 | By S. Irene Virbila, Los Angeles Times
  On a sweltering hot day, nothing could be more refreshing than a well-chilled glass of Arneis from Piedmont. This one from Giovanni Almondo in the Roero (the other side of the Tanaro river from Barbaresco) is crisp and minerally, with an enticing scent of white peaches. The name "Bricco della Ciliegie," however, means "hill of cherries. " (The vineyard is planted in a former cherry orchard.) Never mind, it produces one of the finest Arneis in Piedmont. For this cuvee, Almondo ferments a third of the Arneis grapes in barrels, the rest in stainless steel.
TRAVEL
June 6, 2010 | By Terry Gardner
A room with a view, cocktails and a massage. If that says "weekend escape" to you, head to the Pan Pacific Hotel Seattle for pampering and savings. Deal: The Westlake Weekend Package starts at $189 a night plus tax. It offers a city-view king room plus free overnight valet parking ($35 value); an appetizer at the hotel's Seastar Restaurant & Raw Bar ($15 value); cocktails for two in the Lobby Bar ($20 value); and 15% off spa services. Good for stays through Sept. 30, subject to availability, except for the Fourth of July weekend.
ENTERTAINMENT
December 7, 2009
Bouchon Beverly Hills Where: 235 N. Canon Drive, Beverly Hills When: Open daily for lunch, 11:30 a.m. to 2:30 p.m., and dinner, 5:30 to 10:30 p.m. Price: Raw bar, fruits de mer and caviar, $7 to $135; salads, $10.50 to $13.50; hors d'oeuvres, $6.50 to $48.50; main dishes, $18.95 to $36.50; sides, $7 to $7.50; cheeses, $9.75 to $15.25; desserts, $5.50 to $9.50. Contact: (310) 271-9910; www.bouchonbistro.com. Reservations advised.
FOOD
October 28, 2010
Providence ✭✭✭ LOCATION 5966 Melrose Ave., Los Angeles; (323) 460-4491; http://www.providencela.com . PRICE Raw bar and cold starters, $18 to $25; hot starters, $15 to $26; main courses, $35 to $49; desserts, $9 to $12. Five-course market menu, $65; full tasting menu, $110; chef's menu, $160 per person. Wine pairings available. Corkage fee, $30; no corkage fee on Mondays. DETAILS 6 to 10 p.m. Monday to Friday; 5:30 to 10 p.m. Saturday; 5:30 to 9 p.m. Sunday.
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