The Osprey
Seafood restaurant · Baldwin Park ·
Pristine oysters, seafood towers, and oak-grilled fish.
Pristine oysters, seafood towers, and oak-grilled fish.
"Now entering its 10th year of wowing the folks in Baldwin Park, Jason and Sue Chin’s seafood-centric restaurant still anchors the urban neighborhood and continues to be a centerpiece in the city’s dining scene. Helming the kitchen is ex-Luma luminary Michael Cooper, who is as adept at grilling whole fresh catch in a Josper oven as he is at crafting rigatoni, bucatini, mafaldine, and radiatori. The cocktail program and caviar service also shines." - Faiyaz Kara
"The Osprey isn’t just another overpriced waterfront hotel restaurant. While it is pricey, in a hotel, and on the waterfront, the food here is legitimately good. The brunch menu changes often, but you’ll generally get things like banana french toast and seasonal frittatas with locally sourced ingredients. It’s easy to get a last-minute reservation, even for a big group, so this is a great option to have in your back pocket when you forgot to plan your mom’s birthday brunch." - team infatuation
"The Baldwin Park stalwart has always been a draw for late-morning risers, but the introduction of disco, jazz, and live folk music to its brunch proceedings only enhances executive chef Michael Cooper’s mid-morning meals. Meals like polenta cake with lump crab, asparagus, tomato jam, and smoked hollandaise and “crispy fried steak” served with cream country gravy can be found on the menu. For less weighty fare, Panacea oysters and shakshuka do the trick. Offered Saturday and Sunday from 11 a.m. to 3 p.m." - Faiyaz Kara
"Talk about a pivot. When the Osprey Tavern, a centerpiece in the city’s restaurant scene, changed concepts mid-pandemic into a seafood restaurant, local gastronomes took notice. In fact, a seafood concept is precisely what owners Jason and Sue Chin had in mind prior to opening Osprey Tavern in 2015, so better late than never. With chef de cuisine Anthony Watler (Izzy’s Fish & Oyster) at the helm and Reyes Mezcaleria’s Wendy Lopez acting as culinary director, the focus is, well, osprey-sharp be it in a plump Maine lobster roll, a peppery cioppino or skin-on trout with Jupiter white rice and hoppin’ john. Baked Alaska won’t make the best takeout dessert option, though don’t be ashamed eating it in your car. Watler’s rum cake, a recipe passed down from his grandmother, is just as worthy." - Faiyaz Kara
Baldwin Park’s modern coastal dining room is known for pristine oysters, seafood towers, and Florida line-caught fish grilled over oak. Praised by Southern Living, it’s a stylish local hang for serious seafood and a lively bar.