The space takes cues from the organic nature of the oyster-farming process, blending live plants, blackened steel, zinc table tops, copper accents and colorful tile, while also exhibiting the artistic energy and raw industrial design of Downtown LA. Grab a stool at the Carrara marble oyster counter and bar, and take a glimpse into the open kitchen, where you'll find your food being prepared fast and fresh right before your eyes.
The oyster bar is filled with fresh Chesapeake Bay-farmed oysters from Rappahannock Oysters Co. that get shipped overnight across the U.S. You will also find a rotating list of West Coast guest oysters along with fresh crab, clams, scallops, and shrimp, to name a few. Executive Chef, Nick Erven’s menu offers small and large plates consisting of much more than just oysters and seafood. Erven is inspired by SoCal's eclectic cuisines while aiming to stay true to the simplicity of oysters, seafood, and fresh produce.
Eat, Drink & Nightlife