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Enrique Olvera's Casamata group opened this seafood-forward Mexican restaurant in a space that has been an Olvera address before, which is either poetic or just convenient real estate. Chef Chuy Cervantes runs the kitchen, sending out mariscos that make a strong case for the coastal zip code: local rockfish ceviche, Dungeness crab tostada with furikake, oysters with turnip salsa. Wine, beer, and cocktails round it out.
The awards strongest first
One number, weighted & current 60
How we scoreThe dishes from the writeups
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Kumamoto oysters
“Here, find Kumamoto oysters on the half shell paired with turnip salsa and clams served alongside Persian cucumber and salsa macha.”
Eater -
Ceviche
“Ceviche highlights local rockfish from Ventura County and Santa Barbara sea urchin, pocked with pico de gallo made from local farmers market produce.”
Eater -
Tostada de cangrejo
“Tostada de cangrejo, made with Dungeness crab, gets topped with cabbage slaw, avocado, and furikake.”
Eater -
Kanpachi al pastor
“Diners can also indulge in kanpachi al pastor with pineapple butter and pescado asado with guacachile amarillo”
Eater
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The neighbors closest first
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- Chulita Oaxacan Californian Eat · 70
- The Tasting Kitchen Italian Eat · 60
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