Rappahannock Oyster Bar will officially debut its lunch service today at 11 a.m. after a lengthy build-out at ROW DTLA.
The popular East Coast outlet’s raw bar will feature Chesapeake Bay oysters shipped in overnight daily from the company’s farm in Virginia as well as a selection of West Coast oysters, clams, & shrimp, among others. Look for chef Nick Erven’s menu to feature a series of small and large plate options that pay homage to Southern California’s eclectic cultures that goes beyond just seafood. Erven mostly recently has spent time serving as a consultant with Koreatown’s The Venue after shuttering his eponymous vegan restaurant at the beginning of the year.
DTLAer has reached out to Rappahannock Oyster to get a sense of when the restaurant will begin offering dinner service, but so far hasn’t heard back.
Rappahannock Oyster Bar | 787 S. Alameda St. #154 | Los Angeles, CA 90021