Time Out says
Chef Dominique Crisp’s seafood-focused menu mixes together a little bit of L.A., the Pacific Northwest and Basque Country. You’ll find a crudo bar alongside shrimp, crab cakes and clams in the pintxos section of the menu (with an option to order them all for $99), plus land-based options like a Basque-inspired rice bowl at lunch, a jamón ibérico sandwich at happy hour (3–6pm) and strip steak for dinner.
37 S El Molino Ave
|Opening hours:||Wed–Thu noon–10pm; Fri, Sat noon–11pm; Sun noon–10pm|
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