Sure, sushi and sashimi are the cat's pajamas. But these days, we're opting instead for another raw fish dish: crudo. In case you don't know, crudo ("raw" in Italian) is the way Italians eat their fresh, uncooked fish: thinly sliced and drizzled with olive oil, an acid (for example, lemon) and accented with seasonings. And it's popping up on menus across Los Angeles.
Here are 5 uncooked fish preparations even better than our Japanese favorite.
This Cal-Ital gem has a whole crudo bar and offers a weekday "crudo hour" from 6 to 8 p.m. when the seasonal and local selections are just $6 each. Don't miss the new salmon crudo with spring pea vinaigrette, mint and pancetta dust ($12) or halibut with strawberries, pickled shallots, chiles and frisee ($14). Locations.
Blue Plate Oysterette
At this beach-chic eatery known for its California-inspired takes on traditional New England seafood, chef Paolo Bendez`u prepares a crudo starter ($15) that changes daily and uses locally sourced fish and seasonal ingredients. Newly available: a diver scallop crudo with avocado, persimmon, orange, infused oils and micro spring flowers. Locations.
New executive chef Michael Magliano (formerly of Animal and Son of a Gun) brings nuance and mastery to the crudo on the restaurant's all-day menu. The hamachi crudo with heirloom radishes and passion-fruit vinaigrette is delicious to eat in the picturesque garden setting overlooking the Sunset Strip. Locations.
Among chef Bruce Kalman's seasonally inspired dishes is a yellowtail crudo with pickled green almonds, Meyer lemon and bottarga ($24). True to Kalman's commitment to celebrating (and respecting) the freshness of local ingredients, the Santa Barbara-sourced fish will appear on the menu pending market availability. Locations.
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