"Cento Raw Bar offers an immersive experience akin to a 'mermaid's den,' featuring a creatively crafted menu with seafood towers and crudos that include local vegetables and fruit."
"Chef Avner Levi's signature summer dish consists of hamachi crudo prepared with cherries, citrus, Thai basil, and jalapeños, showcasing a fresh, seasonal flavor."
Cento Raw Bar in West Adams, created by chef Avner Levi, welcomes diners into a unique environment resembling a 'mermaid's den.' The menu highlights elaborate seafood offerings, including three-tier seafood towers and crudos paired with seasonal farmers' market produce. A notable summer dish is the hamachi crudo adorned with cherries, citrus, Thai basil, and jalapeños. Chef Levi suggests variations using different types of stone fruit. Sourcing sashimi-grade hamachi from quality seafood suppliers or Japanese markets, such as Nijiya, is recommended for best results.
Read at Los Angeles Times
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