Oysters and Much More at Joe’s in Venice
After nearly twenty successful years, Joe’s restaurant in Venice can certainly be considered a Los Angeles classic. As we’ve have been saying for a long time, chef Joe Miller and his team, chef de cuisine Kristopher Tominaga and sous-chef Phil Pretty, are especially adept in preparing seafood dishes.
But some of the ocean’s pleasures need no cooking. Every Friday night, Maître Écailler Christophe Happillon takes over part of the bar to open oysters for appreciative patrons ($17 for 6, $30 for 12). Happillon brings three different kinds, usually Carlsbad Lunas, British Columbia Fanny Bay and Baja California Endless Summer. He is an expert in explaining the differences between the types served.
The talented kitchen does prepare mignonette and cocktail sauce to season the oysters, but Happillon’s offerings are so fresh and tasty that I recommend that you eat them unadorned.You can click on each photo to enlarge to see dishes from Joe’s restaurant menu. All photos by Sophie Gayot.