Cru Bar debuts Thursday at Octavio Becerra’s Acabar
If you like to be part of an exclusive crowd when it comes to dining out, you might be interested in the launch of an elite little four-seat raw bar called Cru Bar at Acabar in Hollywood.
Acabar opened in July and has been developing buzz for its vibrant bar scene as well as its eclectic cooking courtesy of lauded chef Octavio Becerra, who created a menu that explores food from the “spice trail”: Southeast Asia, India, Lebanon and Northwest Africa.
With Cru Bar, Becerra is focusing his attention on creating an omakase tasting menu that he calls “Ob Kase.” Service is reserved for four guests at a time with seatings at 6 p.m., 8 p.m. and 10 p.m. Seven courses go for $100 per guest. Items can also be ordered a la carte.
The menu is an inspired tour of the fruits of the sea including seafood platters spilling over with crab, lobster, prawns, marinated mussels, oysters and crudo.
Fresh oysters on offer include Fanny Bay, Hama Hama, Kumamoto, Kusshi and Shigoku. Dungeness crab is served steamed or chilled and uni is served chilled with a lemongrass infusion.
There is also cured salmon with creme fraiche and smoked sturgeon with pomegranate and walnut relish. Oh, and did we mention caviar? There’s that too -- in four varieties.
Wash everything down with an icy glass of white wine or a creative cocktail from the bar menu, which was developed by Josh Goldman and Julian Cox’s Soigné Group.
1510 N. Stanley Ave., Los Angeles, (323) 876-1400, www.acabar-la.com.
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