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Blue crab body—not the legs—is an bargain off-menu special at Hop Woo
Octavio Olivas serves his high-minded take on Mexican seafood dishes
Live crabs on the Sunset Strip
Chef Eduardo Ruiz and Felix Barron debut their ceviche and mariscos concept inside their Pasadena space
What chef Tin Vuong and Jed Sanford plan to serve at their new Mexican seafood surf lodge
The whitewashed restaurant has hopped on the suddenly crowded New England seafood bandwagon with a raw bar, pretzel-crusted fried oysters, and a buttery lobster roll.
A premium raw bar near the beach shouldn't be unusual, but it is
The new Santa Monica taqueria is the Westside's best—period.
L.A.’s Peruvian prince sets a date for his Marina Del Rey restaurant