Tell Everyone Raw Bar By Slapfish in Huntington Beach Is the Best Place to Eat Oysters for Not Much Clams

Edwin Goei • OC Weekly • April 4, 2018
Photo by Edwin Goei Before Slapfish started franchising and expanding to more than 20 locations—soon to include South Korea—it was the first brick-and-mortar for a seafood concept that was previously a food truck. And when I reviewed that seminal...
The full article can be read on the OC Weekly website.

Related Articles

Edwin Goei’s Top Drinks and Restaurants of 2018!

Edwin Goei • OC Weekly • December 27, 2018
Photo by Edwin Goei Welcome to our annual Top 5 countdown, where our SAFII writers tell you what impressed them over the past year! Here, we have food critic Edwin Goei’s Top 5 Drinks and Restaurants – enjoy, and dig in! Edwin Goei’s Top 5 Drinks...

EMC Seafood & Raw Bar in Irvine Has an Ocean’s Worth of Treats

Edwin Goei • OC Weekly • July 27, 2016
When you see uni pasta on the menu, do your eyes, like mine, gravitate toward it as though sparklers surrounded it? It seems to have become de rigueur at every Asian fusion restaurant that’s opened in the past few years. Fusion Bites, inside...

Inside the grand Hollywood restaurant Paley, Jonathan Gold takes amused small bites

Jonathan Gold • Los Angeles Times • June 24, 2016
The last time I visited Paley, a bored parking attendant waved me into a Do Not Enter lane, through a maze of narrow passageways and down to a cavernous lower level where mine was pretty much the only car. An elevator whooshed me up to an...

Review: Silver Lake's Ceviche Project is a restaurant made for summertime

Bill Addison • Los Angeles Times • August 8, 2019
Beachside page-turners and boppy pop tunes that stick like molten asphalt can forever stamp the way we remember a particular summer. So can the right new restaurant. Some favorite touchstones of summer 2019: Ocean Vuong’s debut novel, “On Earth...

Review: Lobster rolls and 'HoJo-style' clams at Catch & Release

Jonathan Gold • Los Angeles Times • August 21, 2015
The life of a certain kind of restaurant, one is given to understand, can be nasty, brutish and short. A bakery-cafe concept, reborn as an Asian fusion restaurant, may already be out of business in its new incarnation as a Mexican-leaning...