Coni'Seafood

Order the pescado zarandeado first. Coni’Seafood’s signature dish is a butterflied whole grilled snook, charred on a lava-stone style grill, and the menu notes it takes roughly 30 minutes to prepare. It is listed in different sizes, so it arrives as the table’s centrepiece rather than just another plate.

The cooking is rooted in coastal Nayarit, with shrimp, whole fish and selected products imported from Sinaloa and Nayarit to keep those preparations close to source. The barra fría is the other strong move: aguachiles built around lime, chile and raw Mexican shrimp, sharp and direct before the grilled fish lands.

There is real family history behind it. Vicente “Chente” Cossio began the operation as a backyard marisquería in 1987; his daughter Connie Cossio expanded it as Coni’Seafood, and the Del Rey restaurant is owned by Connie’s daughter, Bianca Córdova. Coni’s Seafood was included in the MICHELIN Guide's Bib Gourmand selection for California in 2019.