|Chef LeFevre, down by the water|
According to the Daily Dish, the restaurant will combine LeFevre's East Coast flavors with a West Coast vibe in a "cottage-y" sea shack just a few blocks from the beach. That means a raw bar with oysers, crab, lobster and sea urchins, and menu full of specialties from the Chesapeake Bay to Maine. "High-quality fresh seafood simply prepared in an interesting way," says the chef.
It's no surprise that LeFevre is turning his attention to seafood - after all, he garnered praise for years as executive chef at the Water Grill Downtown when it was still haute. Now even it has gone more casual serving fish and chips and chowder, joining the ranks of places like the Hungry Cat, Santa Monica Seafood's cafe and BP Oysterette. No one's complaining. More fried clams, please.