Where the Chefs Eat: Rivera's John Sedlar

Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, John Sedlar, chef and owner of Rivera and Playa, tells us his favorite spots in L.A.

A few weeks back when we spoke to John Sedlar about his favorite cookbooks, he made it abundantly clear that he is currently seafood obsessed. Well, it seems that obsession extends to his dining preferences.

Where is Sedlar dining right now? “Matsuhisa. What can I, or anyone, say after 25 years? Nobu's flagship restaurant changed the way we all think about fresh, creative seafood served simply and beautifully, and it's still outstanding.

“Also Culina at the Four Seasons. Crudo, Italy's answer to sashimi, has come on big time in the last few years, and the crudo menu at Culina is exceptionally good. They apply Italian sensibilities and seasonings to fresh, raw local seafood — and in the process offer lessons and inspirations that apply equally well to Baja-style seafood.

“Even though my favorite seafood restaurants aren't cheap, they are casual restaurants,” he says. “These are my go-to choices before a movie or going out on the town, when I want great fresh seafood in a contemporary environment.”

See where more L.A. chefs eat in our Where The Chefs Eat archives.

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