You know that feeling you get when you’ve stumbled across a place, a hidden gem, that you can’t wait to be the first person to bring every single one of your friends to, each one separately of course, this way being able to brag about how this is ‘SO MY SPOT’. This is how we felt when we first discovered L&E Oyster Bar a few years ago. We felt like such the cool kids as we came back week after week to sit in that little patio, indiscreetly hidden along Silver Lake Blvd, sipping on an amazing white wine and indulging in the freshest and tastiest oysters around. You’re welcome friend, you’re welcome.
The Best Oyster Bar. Right Here In Silver Lake
The feeling has never changed since we first visited L&E Oyster Bar back in 2012 when they first opened their doors (not to mention word spread quickly). L&E satisfied that oyster craving we always had, and in a cool, laid back vibe. They’re big on sustainable farmers and local ingredients, in all aspects of the dishes they serve. From beet cured salmon, boquerones, smoked muscles, and tasty versions of classics like pan seared whole fish, pork chops, and brussel sprouts.
If you’re in the neighborhood during the week, or want to let traffic die, check out these weekday specials GOING ON RIGHT NOW:
Moules Frites Monday – every Monday you can get Moules Frites both Upstairs and Downstairs.
Market Wednesdays – Wednesdays the chef Spencer makes the long journey to the Santa Monica Farmers Market and creates a special to pair with a specific beverage Upstairs.
Fall Flight Thursdays – Fall Flight Thursday is offered Upstairs all evening. Wine expert Sabrina pairs 3 wines with a commonality and are paired with either a special or oysters.
The Best Oyster Bar. Right Here In Silver Lake
Lucky for us, L&E now has a KICK ASS brunch on Saturdays and Sundays. We can’t think of a better way to kick off the weekend then planting ourselves down in that airy patio with a nice bottle of wine or handmade bloody mary for a few hours. Indulge in smoked trout deviled eggs, moroccan spiced eggs, and if you’re shaking off a hangover, the fried egg tartine or L&E egg sandwich is for you.
Now, back to the star of the show, the oysters. Oysters aren’t for everyone. And, not all oysters are created equal. But if you haven’t at least given them a try, you haven’t lived. L&E easily has 10 to 15 oysters on the menu at one time. Word on the street is oyster director and co-owner Spencer Bezaire is not a guy to mess with when it comes to the sourcing of the oysters and making certain what is on the menu is premium quality and legit. Don’t mess with him. We caught up with Spencer and his wife Sabrina (his wife, GM, and wine connoisseur) to talk about why oysters are weird, loving Silver Lake, and the bottle of wine to order with a pairing (your entire party will be THOROUGHLY impressed). Take note!
How long have you lived in Los Angeles? (Chef Spencer Bezaire)
Born and raised here in Altadena.
What is your role with L&E Oyster Bar?
Executive Chef and Partner
Of all neighborhoods in the city, how did Silverlake get so lucky with L&E?
We are all eastsiders. Dustin, one of the owners, and I worked together at café stella. Afterwards he opened up Covell in Los Feliz. Tyler, our other partner, was living in Silver Lake and was looking to open up something in the neighborhood. Sabrina my wife, our GM and wine director also had grown up hanging out, working in the food industry and living in the area. Silver Lake has always been a place we have all believed in. From the people in the community, to the surrounding businesses, I don’t think L&E could fit into any other neighborhood in LA, the way it fits into Silver Lake.
The Best Oyster Bar. Right Here In Silver Lake
Why do you think people can be so intimidated by oysters?
They are weird! They are cold, usually alive, and texturally strange. But once you take that leap of faith, 99 percent of the time it changes you. It emboldens your courage to try new things, and it doesn’t hurt that they are so damn delicious.
Is there a certain time of year when oysters taste the best?
The colder months are when oysters are at their peak. But many oyster farmers have adapted to growing oysters in cold currents or growing oysters that do not spawn, making them available throughout the year. Also during the hottest months, we can source oysters form New Zealand, where they are experiencing winter.
The Best Oyster Bar. Right Here In Silver Lake
Are all your oysters from the states? And what are your top 3 favorite oyster regions and why?
We get oysters from Canada, Mexico, and New Zealand. My favorite region is a tie between Cape Cod, and the Waters in Northern Washington. These two locations produce exquisite examples of oysters that are very different and yet similar to one another. Depending on the harvest location, you can get a very briny, minerally oyster, and just down the estuary get a mellow, sweet, almost toothy oyster. Another favorite of mine is the pacific side of Baja. San Quintin has an amazing farming operation, and grow some super briny bivalves.
The menu dishes are simple and sophisticated, what sets L&E Oyster bar apart from other places in the city?
We try to source most produce locally. We deal with farmers that care. I think that is the difference. Just caring about something goes along way and it comes out in the preparation of the food.
The Best Oyster Bar. Right Here In Silver Lake
We are fans of an extra dry white wine with oysters…what other pairings would you suggest? (Sabrina)
Muscadet is one of our favorite oyster wines here, the minerality goes perfectly with bivalves. When we were working on opening the restaurant we would walk over to the old Silver Lake Liquor, buy a bottle of Muscadet and toast to another day closer to our dream. In the summers Txakolina from Basque country is fantastic, acidic and slightly effervescent.
We heard that you’re open for brunch now? Is it weekdays or just for the weekend boozy crowd?
Just Saturday, and Sunday, serving up some great food like our trout deviled eggs and drinks like our Bloody Mary served with wine fermented “Vodka”, it’s quite good, to get you ready or help you recover for the weekend.
The Best Oyster Bar. Right Here In Silver Lake
Once and for all, the biggest difference between east coast and west coast oysters?
Do you like east coast or west coast rap? It’s a totally arbitrary thing. Oyster flavor comes from, growing location, growing methods, and harvest location. Depending on how far the oyster is from a fresh water source, how the tide hits it, how cold the water is, and what genus the oyster is, will dictate flavor. People like to say one is sweeter and creamier than the other, some say one is more briny and bright. But when it comes down to it, they taste of where they come from.
What are your thoughts on oyster farms?
It is some of the only fully sustainable farming methods that makes the land or water better than when they found it. Oysters bio-remediate toxins from the water and help clean up bays and do not compromise the balance of the ecosystem. They are a food item that we can grow from seed to maturity without consequence, what other food can you say that about?
When you’re not at L&E, what other neighborhood spots do you frequent?
My wife and I live in Highland Park, so on our days off we like to stay close to home base. We love the Hermosillo Club on York Blvd. and Little Beast in Eagle Rock. We also love walking down the street and having a plate of hot wings at The York. If we are in Silver Lake on our days off Night + Market Song, El Condor, Pine & Crane and Alimento are our go to spots.
The Best Oyster Bar. Right Here In Silver Lake
Congrats on nearing your 5 year anniversary! Some lessons learned along the way?
Thanks! I think that sticking to our guns and never deviating from what I call an honest service. If you are honest with your employees, treat them like family, and you serve honest food, it comes out in the service and people will respond to it.
The Best Oyster Bar. Right Here In Silver Lake
UPCOMING EVENTS!
L&E will be participating in SIJCC’s 3rd Annual Cabaret on Thursday, November 10th: “Taste of Silve Lake”. Come out and say hi and enjoy an evening of yummy nibbles, music and cocktails.
If you’ll be in/around Los Feliz on Thursday November 17th, stop by Lou’s Wine Shop from 6-8 pm where Chef Spencer Bezaire will be doing an oysters and wine paring night.
And stay tuned for more upcoming events including New Years Eve partying (don’t be a procrastinator this year!) and in honor of L&E’s 5 YEAR ANNIVERSARY, they’re kicking off the celebrations with a Paella Party on the upstairs balcony Sunday Jan 22nd. Paella Party?! We’re there!
More info: L&E Oyster Bar
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