"Born in Mexico City and trained in Buenos Aires, chef Tomás Bermúdez brought an international flair to his popular seafood concept when he opened in 2012. La Docena — inspired by the brassy oyster bars of New Orleans — showcases oysters from Baja California and Nayarit as well as clams and shrimp from the Gulf of California. Alongside fresh Mexican shellfish, there are Peruvian-inspired ceviches, king crab, grilled oysters Rockefeller, smoky aguachiles tatemados, and shrimp po’boys, all of which go well with local craft beer or a house michelada festooned with cooked shrimp. [$$]" - Bill Esparza
La Docena/Facebook
