L&E Oyster Bar

Freshly shucked oysters are one of my top foodie pleasures; to that end, L&E Oyster Bar on Silver Lake Blvd. is one of my favorite places to enjoy both Atlantic and Pacific-water oyster perfection. Chef and “Oyster Director” Spencer Bezaire treats these ocean-flavored morsels with supreme respect in his seasonal, seafood-based cuisine, making both raw oysters on the half-shell (the likes of Phantom Creek, Shigoku, Pacific Gold, Evening Cold, Kusshi, Fat Bastard, etc) and grilled oysters (like the Rockefeller with spinach aged white cheddar and cream; or the L&E with Dungeness crab, cayenne butter, shallots, and breadcrumbs) equally delicious. The menu’s smoked items -- such as the in-house smoked mussels served marinated in a jar with meyer lemon zest, arbequina olive oil, fried capers, and shallots to be eaten upon chorizo toast -- are also spectacular, and serve as an ideal complement to the briny, bivalve counterparts, and I can’t wait to slowly and luxuriously make my way through Chef Bezaire’s entire menu!

Dress: Deadly Dames Hotrod Honey Swing in Venus Flytrap Print
Lips: Anastasia Beverly Hills Liquid Lipstick in Bloodline
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Auburn
Bag: Kate Spade

Hushpuppies 

Phantom Creek Oysters, Cortes Island, Strait of Georgia, BC

Pacific Gold Oysters, Morro Bay, CA - Neal Maloney

Arcadia Point Oysters, Hammersley, WA

Grilled Oysters Rockefeller with pastis, spinach, lemon zest, aged white cheddar, and cream.

Grilled Oysters L&E with dungeness crab, cayenne butter, shallots, and breadcrumbs.

Smoked Trout Salad with in-house applewood smoked rainbow trout, market lettuce, kumquat, citrus, almonds, dill, and champagne vinaigrette.

In-house smoked Mussels, marinated in meyer lemon zest, arbequina olive oil, fried capers, and shallots served with chorizo toast.