Chef Jason Neroni is behind the stove at Catch & Release, where he serves a wide-ranging seafood menu.

Further evidence that L.A. chefs are turning towards the Pacific: chef Jason Neroni (formerly of Superba Snack Bar) is behind the stove at Catch & Release, his seafood-centric restaurant in Marina Del Rey. The menu changes daily to reflect market availability— dive into the seasonal soft shell crab served Southern style with white corn pudding and fried green tomatoes.

Oysters at the raw bar come from both coasts and Santa Barbara’s delicious export—sea urchin—is prepared as the standout element in a rich spaghetti carbonara (with bacon). Whole fish, Dungeness crab (in season) and Neroni’s new take on Caesar salad are also on the menu. Interiors have a nautical theme with rustic touches such as picnic table seating and buoys as wall decor. The cocktail list is by Julian Cox.

Ideal For

Quick bites at the bar, fresh seafood, date nights.

Favourite Table

The copper topped bar, corner banquette

Signature Dishes

Cold seafood platters, uni carbonara, whole fried fish (seasonal)