Scallops, uni and mussels at Dudley Market

Pulitzer Prize-winning food writer Jonathan Gold gives the seasonally inspired menu at Dudley Market in Venice Beach his seal of approval.

If seasonal seafood is your bag, might we suggest a visit to Dudley Market in Venice Beach? That’s where you’ll find chef Jesse Barber pairing mussels, scallops and sea urchin with stinging nettles, borage flowers and pickled nasturtium pods, among other intriguing ingredients. Barber’s dishes are heavily market-driven so his seasonal menu offerings sometimes vary from day to day, depending upon what he scores at the Santa Monica Farmers Market.

Pulitzer Prize-winning food writer Jonathan Gold gives Dudley Market’s menu his seal of approval on the show this week. Read his LA Times review and find more of his restaurant recommendations here.

Dudley Market's Prince Edward Island mussels cooked in white wine broth with cauliflower, chiles and shallots. It's finished with their 'cauliflower caviar,' which is essentially smoked, dehydrated caviar dusted over the mussels. Two slices of toast with a madras curry aioli spread complete this satisfying dish. (Photo courtesy of Dudley Market)
Dudley Market’s Prince Edward Island mussels cooked in white wine broth with cauliflower, chiles and shallots, dusted with their signature smokey ‘cauliflower caviar.’ Two slices of toast served with Madras curry aioli complete this satisfying dish. (Photo courtesy of Dudley Market)

Recommendations: Try the gnocchi fritto with raw scallops, the Prince Edward Island mussels, the roasted marrow bone, the nettle tagliarini, the boudin blanc and the uni risotto alla pilota.

Location: 9 Dudley Avenue, Venice, CA 90291 | (424) 744-8060

2000 Dudley Market - Boudin Blanc
The boudin blanc pork and chicken sausages are made in-house, served alongside wilted Treviso, saba, roasted garlic and sugo. (Photo courtesy of Dudley Market)