Found Oyster

"This casual spot in East Hollywood is a must-try for any serious oyster lover. Centered around one long wooden bar, the quaint 26-seat restaurant—which opened in 2019—offers fresh oysters, as well as shucked clams, lobster rolls, chowder, and a full raw bar. Come for the no-frills menu, which prides itself on infusing East Coast seafood with West Coast flavors, but stay for the top-tier wine list. Oh, and a side of fries to go with that perfect oyster platter? Mandatory. —Christian Allaire, senior fashion and style writer"

The Best Restaurants In East Hollywood - Los Angeles - The Infatuation

"The minute Found Oyster opened up on Fountain Ave. in late 2019, it was clear that this place would stick around. They’re less of an oyster bar (they’ve only got two kinds of oysters, albeit great ones), and more of an all-purpose clam shack/wine bar, but that’s fine with us. Sit at the bar, and let the staff guide you. They’re friendly in a way that makes you feel like you’re a cousin of theirs, and they’ll gladly tell you everything about what they’re shucking that day. This will involve Skaket Beach oysters from the GM’s family farm on Cape Cod, littlenecks from Maine, and peel-and-eat blue prawns. Add in a lobster roll, a steak, or—if they have it—some steamers frites, for a truly incredible seafood feast." - brant cox, cathy park

The Best Places To Eat Oysters In LA - Los Angeles - The Infatuation

"This Los Feliz seafood shop has moved operations from their tight, disco ball-lit space and expanded into the patio on the street, where you’ll have room to enjoy their excellent oysters and bask in the glow of the neighboring Scientology building. Many come from their enigmatic general manager’s family farm in Maine, and taste so clean, you’d think the kitchen installed a pipeline to the ocean. Order twice as many as you think you’ll want." - sylvio martins, nikko duren

"There is no ocean in sight from this busy corner of East Hollywood, and yet, a single Santa Barbara spot prawn dressed with yuzu ponzu arrives so pristine and plump you'll wonder if it swam to your table when you weren’t looking. Then meaty, freshly harvested scallops from Maine are presented atop a tostada finished with yuzu kosho.Such is the beauty of this breezy hangout, which is so narrow that blink and you'll miss it. Minimally decorated with a long bar, wee kitchen and antiques, diners here can be sure of one thing—delicious success is easy to come by. This is in large part because the kitchen sources impeccably and prepares everything from sea urchin to razor clams so adeptly and simply, often with just a drizzle of olive oil or squeeze of lemon." - Michelin Inspector

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"A restaurant led by chef Ari Kolender, who is promoting a new cookbook and appearing on a book-tour circuit that includes collaborative dinners and special seafood events." - Rebecca Roland