Yet we're serving up all sorts of neighborhood goodies just like this next fresh find . Crudo was something that I was already known for working with local fish and working with these sort of Italian flavors , but with an L A palate . So doing something that was really seafood forward , that was choosing things the right way was super important to me and you get the halibut today , can you , we just scaled right now ?
This is a halibut that we just had come in this morning . Like Captain Vin Crudo , we wanted to really lean into the fact that we're just specializing in raw fish and not sushi , not ceviche , not mariscos . Like we wanted to highlight this as its own type of food group .
So we sell low intervention wine fish by the pound . But we also do small plates of crudo and vegetables all day long and you can come by and have either a Oikari tasting menu or a quick light lunch . We have the uni tacos .
We have some great small bites . Charcuterie board cheese plates , marinated olives . A few other things .
Uh That's where I like really got to build a passion and like really real respect for local ingredients sourced in the right way , handled the right way with like love . The menu is really inspired by classic Southern Italian plate ups where when you're traveling through Sicily or Positano or the Malfi or kind of these like Mediterranean islands , even in Southern Spain , you get something that is pristine quality pulled out of the water by someone you know , sliced and topped with olive oil and that's about it . So we take that just a step further .
