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A seafood challenge

Samo | Feb 4, 200311:21 AM

Many feel that sauvignon blanc goes especially well with seafood. I'd like to share some New Zealand sauvignon blanc that I own with companions whose teeth routinely rip and tear the flesh of birds, beasts and fish. Which Los Angeles restaurants serve excellent simply prepared fish and crustaceans and charge virtually no corkage fee at all? My standard for seafood is San Francisco's Tadich Grill, not Santa Monica's Reel Inn. And yet the food must not be expensive: my companions should not have to pay morethan twenty-five dollars each for the meal. That's the challenge.

I am considering Delmonico's and Ocean Avenue Seafood. I am not considering The Galley, The Chart House or Killer Shrimp. I need more options.

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