HI! So…. now summer is actually over. For the next 5 years, Red Braised Twinkie will be based in LA!

To be clear, I still don’t know how to drive, but I don’t need to. There’s a gym, Trader Joe’s, CVS, Whole Foods, Target and Ralph’s all within a 10min walk. Doesn’t get better than that. Feels more like a resort town than anything to be honest

Did I mention food??? There are so many delicious spots around and many more we didn’t get to try. Unfortunately, with just mum and I, we couldn’t properly explore the menus, so those reviews will have to wait for my cohort mates to join me.

Instead, today’s review is for a much swankier place: Seabutter at Berverly Hills

Seabutter

Seabutter is a high end, casual sushi bar opened in 2018. Co-ownders George and Angie Fratkin wanted to create a place for others to share their love of good sushi, specifically the harder to find cuts (albacore belly anyone?). They hired some top level chefs, survived covid and now have three locations.

If this spiel sounds familiar, it is! Back in May, I took a couple trips to Mola in Pittsburgh, which has a similar story and philosophy. Why not do a comparison.

Food

Like Mola, Seabutter takes pride in it’s creativity. The menu, although small, definitely reflects this. There are also quite unique cuts as advertised. However, I was a bit disappointed that there weren’t “specials” like the ones Mola had on their chalkboard. With that said, I was quite impressed .

We started off with some sashimi. They unfortunately only offer sashimi in 6 pieces, I chose the most unique: Albacore belly, served with a light, citrus ponzu sauce.

The cutting was slightly clumsy, but the taste was phenomenal. It’s reminicent of a much richer version of white tuna. The ponzu sauce counterbalanced the fat and enhanced the umami flavour. I kind of regret not trying some more!

Next came some “‘small'” plates: Kanpachi Yuzu, Hamachi Jalapeño, Sake Jalapeño. I say “small” because unlike Mola, each portion is a generous 6 pieces.

These were the the highlights of the meal. All the fish was superb and, surprisingly, cut better than the sashimi. My personal favourite was the Sake Jalapeño. The pairing of rich salmon, spice and dots of tapenade exploded like a flavour bomb. The Hamachi Jalapeño had the same flavour profile, but as a leaner fish, it couldn’t stand up to the salt.

The Yuzu Kampachi was very bright and surprisingly sweet. The sweetness actually worked with the mild tanginess of the fish and was elevated by the funkiness of kosho.

Finally, we ended with grilled yellowtail collar.

I’ll admit this was a bit disappointing. It was a tad dry and unseasoned with only ponzu for flavouring. Recall that Mola’s yellowtail collar came with a selection of seasoned salts. Ponzu, as a liquid, is much harder to control.

Service and Atmosphere

The restaurant had a casual chic vibe with simple decour and a basic red and black colour scheme. Like Mola, the area is narrow but deceptively large with plenty of bar seats and an enclave in the back. We sat at a table but I regret not sitting at the bar. I also liked the open kitchen at Mola. The restaurant was also surprisingly empty despite us going during peak lunch time and the high quality of the food

Service was decent but nothing special. Food came out quickly but it was quite getting the waiter’s attention.

Overall Impression

Overall, I was happy with Seabutter. The fish was fresh and prices were quite reasonable given the quality, portion and location. This would be the perfect place for a nice lunch date or fancy happy hour. With that said, it wouldn’t be my first choice, especially as a student.

• Dining
• Travel