A small and lively restaurant that can be a bit deceptive on its first impression, but once you settle in you know you are exactly where you should be. This gleaming blue and white diner is a paradise for fish and oyster lovers. Take a seat at the counter overlooking the open kitchen, or against the mirrored wall tucked into a booth. Blue Plate welcomes you with fresh, seasonal and succulent seafood prepared simply, yet with international flair and imagination.
The Lobster roll and Oyster po’ boy are crowd favorites, but the specials are always worth exploring, ranging from a perfect Peruvian Ceviche served with boiled new potatoes and a spicy paprika aioli, Lobster Mac n’Cheese and a stellar selection of Crudo. Catches of the day are listed on the board and grilled or pan sautéed with an array of potent, intense sauces such as black bean chutney or roasted garlic and lemon. The varying Oyster menu highlights incredibly fresh choices from both the west and east coasts, served on the half shell of course. The Fish and Chips are undeniably excellent, and perhaps the best in the city.
Efficient and warm wait staff, eager to offer suggestions from the perfectly suited wine list. It is not uncommon for the owner and manager to stop by during your meal to pass along the good vibe.
Don’t skip the gorgeous selection of desserts. One stand out is the ice cream sandwich made with coconut ice cream in a cinnamon cookie and a dollop of chocolate.
Seafood and cocktails are the norm at this Hollywood hotspot. This is a cocktail lover’s paradise, mixing signature concoctions sure to please the most jaded bar-hoppers. Beer and wine enthusiasts are not neglected either, with interesting brews and an extensive list of wines available.
Start there, then begin the enjoyable task of building a Seafood Platter with the freshest Lobster, Oysters, Pacific blue Prawns, marinated Mussels and Crab Legs. For those with a larger appetite, try the Hawaiian Ono with black rice, long bean, cashews and mango/avocado salsa; or their famous Pug Burger with bacon, avocado, blue cheese and egg. A sensational Ricotta and Cornmeal Cake with cherry coulis and pistachio brittle, completes the fun evening.
We can thank Chef Suzanne Goin, of the remarkable restaurants Lucques and A.O.C., for satiating all of us hungry cats.
Providence caters to those seeking premium wild seafood and shellfish. An ultimate fish lover’s paradise, and unforgettable fine dining experience.
Inspired by nature’s coastal abundance, Executive Chef Michael Cimarusti and owner Donato Poto have created a stimulating menu, combining their experiences at some of the world’s finest restaurants with influences from their childhood.
Start off with an appetizer of Wild Bigeye Tuna from Ecuador, served with kumamoto oysters, and shimeji mushrooms. Or the palate-pleasing Foie Gras Ravioli with Italian black truffles. Move on to the main course with flaky Wild Black Sea Bass from Rhode Island, a tasty Wild John Dory from New Zealand, or the tender Pork Belly. Complete your meal by deciding between the Dulce de Leche-Miso Pana Cotta with huckleberries, yuzu and puffed rice, and the Pumpkin Polenta topped with candied pecans, mascarpone and maple syrup.
Their glass enclosed wine cellar holds over 400 labels from around the globe, selected to complement seafood. Thirty wines are also offered by the glass. Unwind from a hard day’s work by indulging in a fresh cocktail at the chic and elegant white onyx bar.
A gleaming bar within the opulent marble and deco inspired surroundings invites the diner into a lush, comfortable dining room of marble columns, banquettes and crisp white linens.
The exceptional hands of executive chef Amanda Baumgarten leads you through the Asian-influenced menu, with an impressive variety of poetic and intricate choices.
Start with the raw bar showcasing a stunning array of oysters, clams, sea urchin, and lobster. The seasonal menu changes daily, flaunting chef Le Febre’s imagination and attunement to arisanal ingredients such as the Clam Chowder with Weiser Farm potatoes and Niman Ranch bacon, a Jumbo Crab Cake served with house-brined pickles, and the main course of Alaskan Halibut sautéed with lavender, Meyer lemon and vanilla bean oil.
The elegant wine list offers domestic and international selections, assembled to complement the delicate and intricate flavors of each dish. Desserts are ambitious yet impeccable, and should not be missed.