Bar Le Côte
Seafood restaurant · Los Olivos ·
Seafood tavern with creative plates, local seafood, and wine
Seafood tavern with creative plates, local seafood, and wine
"From Daisy Ryan and the folks behind Bell's in Los Alamos, this bright and cheery seafood spot is just down the road in Los Olivos. Slide in to one of the booths or banquettes and settle in for a meal that is an ode to the sea and is best enjoyed with shared plates. There are radishes with sea urchin butter to start and dry aged branzino as main dishes, but put those decisions on ice—literally—and order oysters or crab claws. Beef tartare is given a seafood crown with two fried oysters; add the saffron buns to your order for the perfect complement. Simple and focused desserts include olive oil cake with a strawberry sauce and orange marmalade, finished with whipped cream and a lemon cookie crumble.The wine list is worth a deep dive; they even have their own label." - Michelin Inspector
"A Los Olivos spot hosting a collaborative, seafood-focused dinner on June 25 with visiting chef Ari Kolender and local chef Brad Matthews; signed copies of Kolender’s new cookbook will be available at the event." - Rebecca Roland
"Swing in for lunch, happy hour, or dinner at Bar Le Côte, the seafood-focused sister restaurant to Michelin-starred Bell’s in Los Alamos. Executive chef and co-owner Brad Mathews is behind the stove at this Los Olivos gem. The menu is chock-full of locally caught seafood and Spanish nods — think gambas al ajillo and paella negra — that pair exceptionally well with wine. The peel-and-eat shrimp and saffron buns with sea urchin butter appear on nearly every table; celebration parties usually go for the savory basque cheesecake with caviar, goat cheese, and shallot creme fraiche. A $225, seven-course chef’s tasting menu for two is available after 4 p.m., too." - Nicole Adlman
"The Bell’s crew opened a stylish, sustainable seafood destination in 2021 that sources excellent local catch like sea urchins and crab, depending on the season. Chef Brad Mathews has already created some signature items in dishes like peel-and-eat shrimp; Spanish octopus with fingerling potatoes, frisée and saffron aioli; and little neck clams with house-made chorizo. It feels very much like a charming tavern on the south side of Los Olivos. The wine list here is something special, too." - Mona Holmes
"Karen Palmer said, "Brad Mathews’s food is so dialed-in. I went a few times this year, and every visit was outstanding. And the savory Basque cheesecake topped with caviar and scallions is one of the best things I’ve ever eaten, period." (Quote preserved; restaurant name redacted.)" - Eater Staff
