"At Leña Brava, the flavors of Baja California come through on sustainably sourced seafood. It’s available in cold preparations – oysters, ceviche, aguachile – and as hot dishes that are cooked on an open hearth or wood-burning oven. The can’t-miss item is the whole striped bass, which is served with wood-grilled asparagus and red, green or lemon-garlic mojo. The beverage list highlights tequila and mezcal. Book a table through Resy." - Samantha Nelson, Eater Staff
