EAT & DRINK : SEAFOOD SPECIAL SECTION
Oysters at Selanne Steak Tavern
A LABOR OF LOVE Mother Nature was in a good mood when the humble oyster was created as they are the perfect , sustainable , self-contained packets of flavor . Mind you , it takes quite a bit of work to open an oyster for the uninitiated , making them that much more special .
While they can come from various regions , and vary in size and taste , most commonly you will find the crisp Kumiai oysters from Mexico on menus . Of course , other types are carried throughout the year depending on their availability , and seasonality , so it ’ s always best to ask what ’ s hiding in the back .
Comedor at La Casa Del Camino has a beautiful offering — Baja Kumiai oysters served with a white soy mignonette , chives and yuzu pearls ; these are only offered occasionally , as the menu frequently changes , but for those who happen to dine at Comedor on the right day , they ’ re well worth it .
Selanne Steak Tavern also presents a wonderful bevy of bivalves to be enjoyed with ice wine mignonette ; and they ’ re made even better when paired with a recommendation from the establishment ’ s incredible sommelier . Meanwhile , at 230 Forest Avenue , oysters on the half shell come with vodka pomegranate granita , while Brussels Bistro offers Kumiai oysters with “ delicate cucumber notes and a crisp salty brine .”
Ahi tuna poke bowl at The Loft at Montage Laguna Beach
SOURCING THE SEAS At the oceanfront Montage Laguna Beach resort , diners are advised to go with the tide and try one of The Loft ’ s popular raw dishes : the soy-wrapped bigeye tuna . This lunch entree brings together the tuna with matcha soba ( a Japanese noodle ), sugar snap peas , Fresno peppers , wakame ( a type of seaweed ), tobiko ( flying fish roe ) and sesame vinaigrette .
And both The Loft and Mosaic Bar & Grille offer a tuna poke bowl , but with different accouterments . The former comes complete with rice , avocado , smoked trout roe , roasted seaweed , macadamia nuts and a chile-garlic crunch , while the latter includes mango , avocado , edamame , seaweed and rice . For both options , the resort looks to local fish companies for the tuna .
“ Van Dixhorn Fisheries is our favorite source for seasonal , local whole fish ,” says Ben Martinek , the resort ’ s executive sous chef . “ In the late summer months , as the water warms up , they bring us a steady supply of large , whole and locally caught bluefin tuna .”
Martinek chooses fish ranging from 180 to 200 pounds and ensures every bit is used .
TOP : MARK KERALY ; BOTTOM : COURTESY OF MONTAGE LAGUNA BEACH
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