Impressive
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Seafood Plateaus

Don’t be daunted by the drama — it’s easy to put together. (Carlos Chavez / Los Angeles Times)
Chef David Myers calls the plateau a must. (Glenn Koenig / Los Angeles Times)
The Water Grill’s oysters, a thoughtful selection of what’s best at the moment, are beautifully shucked. (Glenn Koenig / Los Angeles Times)
“Fruits of the sea” shine in the Water Grill’s towering presentation. (Glenn Koenig / Los Angeles Times)
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