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Employees Only LA has teamed up with Michael’s of Santa Monica chef Brian Bornemann for a unique outdoor experience in the heart of West Hollywood dubbed the Summer Social Club. It’s a family friendly weekend afternoon pop up where you can indulge in Bornemann’s seafood crudo e nudo, enjoy the bar’s signature cocktails and get a haircut all in the same place.
In its second week, Saturday’s star of the exclusively raw show was a Pacifico striped bass and its own smoked bottarga, which was expertly fileted by Baja chef Cody Requejo at a butchery demo station next to Bornemann’s crudo e nudo bar.
Pacifico striped bass with smoked bottarga (Michele Stueven)
Farm raised off a private bird sanctuary island eight miles off the coast of Ensenada in ocean pens by Pacifico, the bass are not fed by land-based proteins, they only eat a full marine diet in cold currents for a fatty whitefish that is high oil and fat, similar to the yellowtail native to the area.
A safely distanced seafood lover’s dream, the menu also included a mind-blowing hook and line caught ahi with fried capers served with a signature three lemon sauce and house made lavash (both of which are available for sale at the crudo station.) The colorful “Dope Ass” bay scallops come with fennel in a citrus vinaigrette and there are live spot prawns for the adventurous palate.
The Barber Truck sets up shop next to the bean bag toss for outdoor services, conveniently positioned across from the full bar and Taylor Morgan McPherson’s sustainable sparkle stand for a little glitz and glimmer to go. Once you’ve been fed, shorn and dusted with a little shimmer, finish the afternoon off with some @eatcremefatale fennel ice cream (or grab it to go.)
Follow @crudo_e_nudo on IG for more info, 10 percent of proceeds benefit BLM.