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EW SHOW DAILY 82 Los Angeles Travel Saturday, May 6, 2017 like lamb shanks served only on the weekend. Beverly Hills Matsuhisa 129 North La Cienega Boulevard Beverly Hills, CA 90211 310-659-9639 www.matsuhisabeverlyhills.com Carrying the namesake of Chef Nobu Matsuhisa, this restaurant is Japanese and Peruvian fusion. From a lengthy list of tempura offerings and sushi to cold dishes like lobster ceviche to hot dishes like king crab with ginger salsa or chicken udon noodles, Matsuhisa's menu is exten- sive. If you can't decide, the restau- rant also offers a tasting menu. Mastro's Steakhouse 246 North Canon Drive Beverly Hills, CA 90210 310-888-8782 www.mastrosrestaurants.com One of many Mastro's Steakhouses in the country, the restaurant brand boasts reviews of being one of the best in the U.S. with a mission to create "guests for life." Mastro's Steakhouses features an extensive list of appetizers to start. A wide variety of cuts and preparations of steaks and chops follow, along with several seafood options. There's also something for everyone on the dessert menu. Crustacean 9646 South Santa Monica Boulevard Beverly Hills, CA 90210 310-205-8990 www.houseofan.com/crustaceanbh Crustacean has been a Beverly Hills establishment for the last 20 years, with Helene and Elizabeth An being inducted into the Smithsonian Insti- tute in 2007 for bringing Vietnamese fare to the U.S., according to the restaurant's website. The menu holds something for all taste buds, but what's really unique are the dishes coming out of the "secret kitchen," which the restaurant describes as a kitchen within the main kitchen where only the An family and chefs who have been with the restaurant for more than 10 years can enter to learn Master Chef Helene An's secret recipes. These include roasted crab with An's garlic sauce and secret spices, drunken crab, and centennial wagyu beef, to name a few. EW homemade coleslaw and drawn butter. Hollywood Providence 55955 Melrose Avenue 323-460-4170 www.providencela.com Situated in the middle of Holly- wood, Providence, an upscale, sustainable seafood restaurant led by Chef Michael Cimarusti, boasts two Michelin stars. Patrons choose from three different tasting menus with dishes carefully prepared with seasonal flavors and ingredients. Lunchtime diners can choose from an a la carte menu where wild- caught seafood remains the star. Marouch 4905 Santa Monica Boulevard 323-662-9325 www.marouchrestaurant.com This Lebanese and Armenian restaurant is perfect for those who would like to make a meal of shared appetizers. With pita bread baked fresh, hummus and falafel are easy favorites, while those more adven- turous might try the frog legs. Call ahead 2 hours for the barbecued chicken with creamy garlic sauce or consider one of the daily specials, will transport you to Northern Italy. Open Wednesday through Satur- day for dinner, Cicada's menu will have you starting with appetizers like prosciutto with a Bosc pear or portobello mushrooms with fennel, followed by smoked salmon with farfalle pasta in vodka sauce or lobster linguine in a parsley garlic sauce. Entrees include braised short ribs, wild black bass, and pistachio crusted salmon. "The Art of Dining" wrote that "desserts are taken very seriously here," so prepare to leave room for the chocolate molten cake, blueberry cheesecake, or pistachio crème brulee. Water Grill 544 South Grand Avenue 213-891-0900 www.watergrill.com Open for dinner and lunch, Water Grill features an extensive raw bar and chilled shellfish. Seafood con- tinues to shine in offerings for appe- tizers, sandwiches, and entrees, but a few meat and vegetarian options are available. Cooked shellfish served by the pound include American hardshell lobster, local spiny lobster, California Dungeness crab, Alaskan red king crab legs, and Barents Sea red king crab; these are served with Yxta Cocina Mexicana 601 South Central Avenue 213-622-5540 www.yxta.net Yxta (pronounced eeks'-tah) Cocina Mexicana treats guests to authen- tic Mexican food, including slow- cooked carnitas and enchiladas de mole, as well as modernized ethnic fare. The restaurant has more than 55 different types of tequilas and a selection of mescals, in addition to beer and cocktails. Church & State 1850 Industrial Street 213-405-1434 www.churchandstatebistro.com This French bistro, on what was once the first floor of the NABISCO bakery in the Arts District, has a menu that includes many of the classics: oysters, French onion soup, escargot, steak frites, coq a vin, and cassoulet, to name a few. A two- page wine list is available as well as hand-crafted cocktails. Cicada 617 South Olive Street 213-488-9488 www.cicadarestaurant.com The décor might bring you back to the Roaring Twenties, but the food Los Angeles restaurants continued from page 80