At Chef Michael Cimarusti's West Hollywood restaurant, executive chef Sam Baxter has created a menu of incredibly straightforward, classic American seafood dishes. There's a lobster roll, served hot or cold on an excellent brioche roll, made with giant chunks of tender lobster meat, the sandwich relying on barely anything other than the quality of the seafood and the bread, and the skill with which both are cooked, to make its sweet, bouncy point. Steamers arrive, as they should, with clam broth and drawn butter for dunking, and aside from an occasional gritty clam (par for the course with steamers), they're pure, messy fun. A daily-changing roster of fish is available simply grilled, and sometimes rarely served varieties like bluefish can be had, pungent and funky and delicious.
Cuisines: American, New England, Seafood
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