If seasonal seafood is your bag, might we suggest a visit to Dudley Market in Venice Beach? That’s where you’ll find chef Jesse Barber pairing mussels, scallops and sea urchin with stinging nettles, borage flowers and pickled nasturtium pods, among other intriguing ingredients. Barber’s dishes are heavily market-driven so his seasonal menu offerings sometimes vary from day to day, depending upon what he scores at the Santa Monica Farmers Market.
Pulitzer Prize-winning food writer Jonathan Gold gives Dudley Market’s menu his seal of approval on the show this week. Read his LA Times review and find more of his restaurant recommendations here.
Recommendations: Try the gnocchi fritto with raw scallops, the Prince Edward Island mussels, the roasted marrow bone, the nettle tagliarini, the boudin blanc and the uni risotto alla pilota.
Location: 9 Dudley Avenue, Venice, CA 90291 | (424) 744-8060