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Best Seafood West Hollywood to Santa Monica

Have four nights in LA, three covered with steam, asian, italian. What's a great seafood restaurant with a nice, upscale ambience? Providence not available

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  1. i mean steak, not steam

    1. Not just seafood but how about Spago or Mellisse?

      1. Connie and Ted's, good seafood but not upscale. Same with the Hungry Cat. Maybe the new Water Grill (in the former Ocean Ave. Seafood) in Santa Monica? How about Chinois on Main for their famous whole fried catfish with ponzu? Consider sushi and sashimi?

        1. Melisse and n/naka. Both can do all seafood brilliantly.

              1. re: ipsedixit

                ... and don't forget a year's supply of Rice-O-Roni, the San Francisco treat.

                1. re: ipsedixit

                  But it doesn't seem like the OP is interested in an Asian or sushi restaurant, no matter how expensive or pretentious...

                  1. re: Dirtywextraolives

                    Urasawa is certainly expensive, but not at all pretentious.

                    Mr Taster

                          1. re: Mr Taster

                            No. Not interested in spending $500 pp for sushi to a chef who treats his employees like slaves...... Not worth it to me.

                            1. re: Dirtywextraolives

                              Well, when I went it was $250/pp and was well before the labor violations came to the fore.

                              The whole experience was surprisingly unpretentious.

                              http://chowhound.chow.com/topics/62955

                              Mr Taster

                              1. re: Mr Taster

                                agree - if the prices were not stratospheric I suspect there would be little or no bad mouthing of the place by the dining public, the employees and the press.

                                1. re: Ciao Bob

                                  So you think if it were half the price now, people would not care about his treatment of his employees and flagrant violations of law??

                                  1. re: Dirtywextraolives

                                    I don't think people wouldn't CARE - I think people wouldn't KNOW.

                                    How would we know about this if it weren't such a high profile place? And that lofty profile is largely due to the lofty prices. I am no expert on this, but I suspect many of the restaurants I eat at have an imperfect record here, but how would I know if they weren't written up in the NY Times? When I go out it is to have a great meal not to fight crime and corruption, nor to leap tall buildings in a single bound. All the other things folks want to worry about and discuss here, that has nothing to do with the food (traffic, distance, cost, seating, reservations, violations of x/y/z) are interesting but not of much importance (to me).

                                    1. re: Ciao Bob

                                      I don't care.

                                      Even when I know. And many times I do.

                                      1. re: ipsedixit

                                        Please allow me to clarify my position on travel in LA or distance or cost or seating...

                                        I don't base my choice of restaurants on distance, travel or time of day.
                                        Today's Thursday…in my opinion the worst traffic day on the Westside.
                                        On a good day it'd take me 30 minutes to get to the restaurant where I've got reservations. Tonight (Thursday) it'll take me an hour if I'm lucky.
                                        I don't care either.

                                      2. re: Ciao Bob

                                        It's true that only the most egregious will make a major newspaper's headlines.

                                        Still many would like to know as to not knowingly contribute to an unscrupulous employer's profits.

                                    2. re: Ciao Bob

                                      Pretentiousness is "attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed."

                                      How do back-of-house labor issues translate to front-of-house pretentiousness?

                                      Were employees treated unjustly? Sounds like it. Was Urasawa's withholding of OT and tips Illegal? Quite possibly. However, none of this has anything to do with pretentiousness.

                                      Skinflint. Cheapskate. Immoral. American/Japanese cultural differences. But pretentiousness? That's entirely unrelated, from where I'm sitting.

                                      Bear in mind that I'm not at all unsympathetic to labor issues, as I work for a major labor union. But his labor issues have absolutely nothing to do with pretentiousness. That's a total logical fallacy.

                                      Mr Taster

                              1. re: JAB

                                Yet another reason why he's irrelevant.

                                1. re: JAB

                                  Actually, you did hit on something (though I'm not sure it was intentional). I recall one particular dish that he embellished with gold flakes. That was pretty pretentious (though is still unrelated to labor issues, which is a total non-sequiter).

                                  Mr Taster

                                  1. re: Mr Taster

                                    I wasn't talking about Jonathan Gold for fucks sake.

                                    1. re: Mr Taster

                                      As I am sure you have heard gold leaf as served in some Asian dishes is ostensibly a health thing and neither a pretentious move nor a way of jacking up prices. Many other Japanese chefs do it.

                                    2. re: JAB

                                      My problem with the joint is the 24 karat gold strewn over everything. :)

                                      Ok, bad attempt at a joke.

                                      1. re: kevin

                                        If that's your problem, then ask for a take-out box.

                                        Price of gold, while trending downward, is still trading at a nice hefty price.
                                        http://www.kitco.com/charts/livegold....

                                        1. re: ipsedixit

                                          i was joking it ain't really my problem.

                                          though truth to tell, what's the price, value, going rate on the kind of gold that chefs place on the food ????

                                          just curious. is it quite negligible or it does actually add up so that at urasawa a meal that would cost lets say $400 per person cost $450 per person because of the litany of gold strewn over the goods ?????

                                          a question out of purest ignorance if you will.

                                          1. re: kevin

                                            It's fake gold.

                                            Y'know, it's Urasawa-san after all. He who is the devil incarnate who can be accused of and pilloried for labor violations is no doubt also sprinkling fairy dust that only looks like gold.

                                            Imported straight from Tokyo. The cubic zirconia of gold dust!