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The Hungry Cat Restaurant Review: In spite of Santa Barbara's proximity to the ocean, very few seafood restaurants there play with modernist themes. This contemporary urban eatery offers a balance of shellfish in its purest form --- freshly cracked and served raw --- and refashioned into such unique culinary gems as braised clams with house-made chorizo. There are also fried oysters, red wine-braised octopus, and charred red snapper on a bed of fregola. The raw bar presents a wide selection, from the sweet Rappahannock River oyster to local varieties. A number of caviars are on hand as well, including robust and creamy eggs from Mississippi paddlefish and slightly crunchy eggs from North Carolina trout. This Santa Barbara outpost follows the model of the original Hollywood restaurant, but chef/owner David Lentz puts his own spin on things including turning out one of the best burgers in the city. Fish options change depending on the quality that can be sourced, so there's always something new.