"The most exciting contemporary Chilean seafood restaurant is now under the helm of chef Ignacio Ovalle (formerly of Origen Bistro and Ópera), who serves plates of fresh fish and shellfish over white tablecloths. Indulgences such as poached Patagonian king crab seasoned with olive oil, chopped sea beans, and lemon peel, or grilled pink cusk eel in garlic butter litter the enticing menu. But the star of the show is the namesake La Calma, a loaded seafood platter that offers a deep dive into Chilean waters with oysters, a variety of clams, assorted sea snails like limpets, local fish, scallops, and sea urchin." - Bill Esparza, Hillary Eaton
