“An oyster bar lives and dies with its oysters…and Oysterette’s are quite good, impeccably fresh creatures,” promises Jonathan Gold, who likes everything at BP Oysterette besides the fried seafood, while dreaming of New York’s Pearl Oyster Bar. [L.A. Weekly] Related: What to Eat at BP Oysterette
The cooking at Mark Gold’s Eva “is extremely skilled and spot-on,” and “prices are low for the level of quality the kitchen puts out,” says S. Irene Virbila on the shifting menus at this new Beverly Blvd. restaurant. [L.A. Times]
Related: What to Eat at Mark Gold’s Eva
At Josiah Citrin’s Cache, “classics are a notch up from the norm,” says L.A. Magazine. [L.A. Magazine]
While the cuisine at Patina’s Pinot Provence, under new chef Laurent “Lulu” De Rouen, “may seem limited in ambition…almost every dish I’ve had under her tenure has had a bright polish,” Virbila notes, wondering why the rest of the city has not caught on to the positive changes here. [L.A.T.]
Marche in Sherman Oaks is a “welcome addition to Valley dining, even though some kinks need to be ironed out,” writes The Daily News on chef Gary Menes’ collaboration with Andre Guerrero. [Daily News L.A.]
