One of the hottest tenants in Downtown L.A.’s Grand Central Market is an intimate octagonal raw bar from Christophe Happillon,
the city’s only certified Master Ecailler (shellfish master, a title bestowed by France’s Lycée de la Mer Paul Bousquet).
Happillon, who has masterminded seafood pop-ups at Akasha in Culver City and Joe’s in Venice, serves caviar and seafood, including
mussels, scallops, sea urchin, and yes, oysters. He’s also ready to suggest wine pairings and to give customers shucking lessons.
Last Reviewed October 2013