Loreto

This destination-worthy Frogtown eatery comes from the team behind LA Cha Cha Chá. While the industrial-chic dining room is already home to a see-and-be-seen locals’ crowd, the elevated mariscos here by chef Paco Moran definitely would merit a crosstown visit, at least for seafood lovers. With fresh catches almost exclusively sourced from Baja and ingredients pulled from the global pantry, the Japanese-influenced ceviches and tostadas more than justify the sizable price bump relative to your garden-variety lonchera. Marvel in the decadence of the tostada a la Joaquin (made with fatty tuna, avocado and a creamy sauce) or opt for Loreto’s stripped-down, ultra-fiery red shrimp aguachile. In truth, there’s more than one way to cut a fine meal here: The large-format zarandeados, the array of nuanced botanas (bar snacks) and the various raw seafood configurations all ensure you’ll find your own path to postprandial bliss.