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 .
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 . 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 just scaled right now . Thank you .
Beautiful started cooking in Italy . 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 .
And you can either have it sent to your house , you can come pick it up or we have a raw version that you can cook on your own and we can ship it anywhere in the country . So we're doing everything we can to keep people safe , comfortable , happy and well fed . Did you ever get sick of seafood ?
All right now , casting a wide net across town . Our Olivia de Bartoli reels in vegan sushi . Who knew the American idea of sushi really started in Los Angeles .
