Where to Find the
Best Seafood Platters in LA
We can’t think of a better way to enjoy the bounty of the sea than with a seafood tower heaped with oysters, crab, lobster, shrimp and mussels. Check out GAYOT’s picks for the best seafood platters in Los Angeles, presented in alphabetical order.
Blue Plate Oysterette‘s seafood tower is loaded with Maine lobster, oysters, prawns and jumbo lump crab cocktail. (There is also the option to build your own.) Snag a seat on the sidewalk patio of the Santa Monica location and take in breezy views of the Pacific Ocean.
Bourbon Steak, Michael Mina’s steakhouse at The Americana at Brand in Glendale, presents a standout shellfish platter with oysters, lobster, prawns, crab legs and salmon poke.
Chef Michael Cimarusti’s Connie and Ted’s restaurant in West Hollywood offers an abundance of raw bar offerings and chilled seafood, including oysters, clams, lobster, crab and live Santa Barbara sea urchin.
EMC Seafood & Raw Bar in Koreatown offers quality Cal-Asian fare at moderate prices in a chic setting. The seafood tower here boasts two whole lobsters along with fresh uni, mussels, little neck clams, cocktail shrimp and half a dozen oysters.
Chef David LeFevre revisits the East Coast fishing nostalgia of his childhood at Fishing With Dynamite in Manhattan Beach. The seafood platters are christened with cheeky names like The SS Minnow and The Mothershucker.
After a meal at The Hungry Cat in Hollywood, we feel like licking our paws and whiskers with contentment. The raw bar specializes in formidable seafood platters — the three-tier plateau (dubbed “The Hungry Cat,” naturally) includes all the expected fruits de mer.
At Mastro’s Ocean Club in Malibu, guests can customize their own iced seafood tower, which is served with a dramatic dry ice effect.
Ocean Prime, a modern supper club in Beverly Hills, offers a Continental-style menu highlighting Prime steaks and seafood, including a “smoking” shellfish tower.
SALT Restaurant & Bar in the Marina del Rey Hotel is surrounded by views of the marina and its yachts. Take a cue from the coastal setting and order chef Mark Gold’s shellfish plateau with lobster, mussels, Mexican prawns, oysters and crab.