Los Angeles has no shortage of compelling seafood restaurants, but none captures a truer sense of place than Santa Monica’s Crudo e Nudo. Celebrating the bounty and nearness of the Pacific, the five-year-old restaurant helmed by chef and owner Brian Bornemann
sources every catch with an eye toward sustainability. Minimally fussed dishes let pristinely arranged seafood and seasonal produce speak loudly for themselves, while biodynamic wines pair well under the care of wine director Simona Topuzovska. Though the indoor dining room fits only a handful of tables, the lively front parklet on Main Street anchors a vibrant culinary stretch alongside chef Dave Beran’s Pasjoli and onigiri stalwart Sunny Blue. Open daily from noon, Crudo e Nudo remains the kind of laid-back, high-quality neighborhood gem that every corner of Los Angeles needs.
What to order
- The restaurant’s selection of signature crudo changes often, though the kitchen’s approach remains the same: less is more. Supple slices of Baja bluefin tuna arrive simply dressed with shredded tomato, sal de gusano (worm salt), Thai basil, and basil oil, capturing summertime’s brightness in every bite. Sourdough sourced from neighborhood bakery Jyan Isaac Bread becomes essential for sopping up any remaining sauce from any crudo.
- Sea urchin fans will do well with the “Uni Taco Bite,” which features a good-sized uni tongue layered atop toasted seaweed with masago, serrano, and basil.
- Chilled tahini garlic noodles with cherry tomatoes, zhug, and hazelnut dukkah pack some mild heat that pairs well with the parade of seafood dishes.
- Menu staple “Caesar Goes Vegan” hits the salad spot with its avalanche of furikake, fresh greens, croutons, and ripened avocado.
Make a night of it
The dense concentration of notable restaurants along Main Street invites a progressive meal. Start the evening off with well-made cocktails at Pasjoli before dinner at Crudo e Nudo. Following your feast of many fishes, order Crudo e Nudo’s almond butter cup dessert as an intermezzo before walking to Heavy Handed for a soft-serve cone — or a bit further to Coucou on the Venice border for a magic shell sundae topped with Luxardo cherries.
Insider tip
Almejas chocolatas, Baja chocolate clams, are some of the Pacific Ocean’s greatest delicacies, and come available at Crudo e Nudo from time to time, where they get treated to a vibrant aguachile bath. Call ahead, shoot a DM, or swing by the restaurant to ask if chocolate clams are on offer.
