CENTO Raw Bar
Restaurant · West Adams ·
Seafood towers, crudos, and caviar sandwiches in a sea cave
Seafood towers, crudos, and caviar sandwiches in a sea cave
"Across the city, smokeless tapered candles dot the beautiful cavernous restaurant, with its white stucco walls, adding coziness to the seating area and helping the large space feel unexpectedly warm and intimate, with an effect so stunning it inspired me to buy tapered candles for my own dining table." - Khushbu Shah
"A mermaidcore seafood restaurant in West Adams received a 6.3 review from The Infatuation; the review highlighted the seafood tower and the design as standouts, while other dishes fell short." - Rebecca Roland
"We’re not sold on everything on Cento’s menu, but the oysters at this beautiful, Atlantis-coded raw bar always taste high-quality. You can order Cento’s freshly shucked bivalves on a platter, or in a seafood tower adorned with Peruvian scallops and uni bumps swaddled in shiso leaves. Both options are great, and come with what might be the best mignonette in Los Angeles." - sylvio martins, nikko duren
"West Adams’ Cento Raw Bar is a marvel for many reasons — its immersive mermaidcore design one of them. But the food also delivers on pure aesthetic appeal, including the mosaic cheesecake, a rich ube confection layered with multicolored strawberry jello morsels on a sweet but not too sweet graham cracker crust. It’s one of the most unmissable desserts in Los Angeles right now for its earthy ube flavor and the kaleidoscopic effect of the gem-hued jello, which glimmers like stained glass. Get it as a finishing note for a celebration, or for any reason and season." - Eater Staff
"A highly stylized raw-bar experience whose interior reads like a mermaid’s cave—wavy plaster moldings, creamy oval sconces, bioluminescent floor tiling, and tiny, conch-spiraled chairs—paired with a small, fantastical menu. Standout orders include an indulgent seafood tower presented on a modular green-glass stand with oysters on the half shell, uni, Peruvian scallops, crab legs, and fatty lobster claws, and a distinctive tuna crudo piled with gazpacho-grated tomatoes and perilla leaves. More of an art installation than a neighborhood joint, the food is lush and buttery and designed to engage all the senses." - Eater Staff