Oyster , what we think is the best . I've worked with seafood . Basically , my entire career grew up around it as well .
That is insane . I think when a lot of people think of seafood restaurants , they think of fresh seafood . You don't really think of tinned seafood .
So tell me a little bit about that . Tinned seafood has been a part of our brand since day one . You know , we have about 100 different tins on our menu really ranging from sardines to mackerel to Mussels as you have on your , they're all curated by Cathy and myself and you know , we've picked them for the restaurant and they're great .
And I love that , you know , you can still enjoy sushi and be vegan . And it's like some of the greatest sushis that there is from f fish to Caviar clams and crustaceans today . We are luring you in with so how sensational seafood spots next up being in the know on where to go crazy for cru 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 .
It's not just about New England seafood , but we're addressing the fish that people do eat in Los Angeles . So we have every iteration of seafood and fish . Salty girl is a seafood bar that lives on Sunset Boulevard in West Hollywood .
