Exposed wood and concrete interiors of ROW DTLA’s historic produce terminal is the ideal setting for Rappahannock Oyster Bar’s first West Coast location. Nestled in LA’s Warehouse District, just blocks from the Arts District and Little Tokyo. With an emphasis on sustainability, locally sourced, ethically fished, and responsibly farmed ingredients, the menu draws inspiration from the people of L.A. and the bounty of fresh produce, fish, and meat sourced in Southern California. Chef Nick Erven (Saint Martha, Erven) is at the helm, so expect a menu beyond the raw bar, as well as cocktails and wine.
Seafood-centric salads and sandwiches as well as oysters and shellfish from the rawbar.