RAPPAHANNOCK OYSTER BAR

Photos Courtesy of Katie Gibbs

Photos Courtesy of Katie Gibbs

Photos Courtesy of Katie Gibbs

Photos Courtesy of Katie Gibbs

Photos Courtesy of Katie Gibbs

Rappahannock

More than just an oyster bar, at Rappahannock, chef Nick Erven is building the seafood menu of his dreams where he’s pairing an East Coast foundation with his eclectic LA flare. The casual yet vibrant restaurant is nestled in ROW DTLA’s historic produce terminal, guests are invited into a space that takes cues from the organic nature of the oyster-farming process, blending live plants, blackened steel, zinc table tops, copper accents and colorful tile, while also exhibiting the artistic energy and raw industrial design of Downtown Los Angeles.

The menu and the space go hand-in-hand, with an organic yet progressive nature. Emphasizing on sustainability, locally sourced ingredients, ethically fished, and responsibly farmed ingredients - seafood is chef Nick’s natural canvas painted by the myriad of distinct ingredients and flavors that make Los Angeles unique. The end result is a masterfully articulated menu that’s ultimately balanced, familiar, comfort-driven yet uniquely it’s own.

Rappahannock Oyster Bar soft opened with lunch service in early May. Dinner service will began on Friday, June 8th. The debut dinner menu highlights dishes such as: Hamachi with plums, shiso, serrano, radish and garlic ponzu vinaigrette, Shrimp and Grits with Anson Mills grits, Benton’s bacon, maque choux, chili butter, and egg, Smoked Trout Brandade with everything spice, soft egg and grilled bread, Slow-cooked Skuna Bay Salmon with basil dumplings, corn, smoked tomato and fennelpeach puree

The menu also features an array of equally well executed, non-seafood dishes such as: Loaded Potato Latke with crispy cheddar, bacon, scallion, crème fraiche and caviar, Skirt Steak with mole-bbq sauce, masa fries and brussels-lime slaw, Fried Mary’s Half Chicken with house kimchi and Benton’s bacon and onion gravy, Rapp Burger with double meat, double cheddar, caramelized onion, bread and butter pickles and smokey sauce. General manager, Anthony Ko and chef Nick have also carefully curated the wine program. It features carefully selected old world classics in addition to California favorites to pair with the menu. The beers at Rappahannock Oyster Bar include local Downtown Los Angeles and Southern California craft breweries such as Boomtown, Angel City, Santa Monica Brewery and Iron Triangle.

Designed by Studio UNLTD, the 2,000 sq. ft. space features an open kitchen with a Carrera marble seafood counter, with 47 seats indoors and an open patio for 40.

Rappahannock Oyster Co. is owned by cousins, Ryan and Travis Croxton. Rappahannock is dedicated to using sustainable aquaculture methods to raise eastern oysters and hard clams in Virginia’s Chesapeake Bay. Established in 1899 by James A. Croxton, Rappahannock Oyster Co. has gone from supplying local dinner to serving some of the world’s best restaurants.

RAPPAHANNOCK OYSTER BAR

1318 East 7th Street Los Angeles, CA 90015

www.rowdtla.com/collective/rappahannock