Killer Shrimp   

First off the broth (bouillabaise) is incredible and irrestible. It had the added allure that it is very similar to Caldo Michi - a stew that is traditional in Jalisco & Nayarit - which is almost impossible to find in L.A. However, the shrimp were tasteless (since they are added to the broth at the last minute), and their texture was limp...I think they should marinate the shrimp with the broth, sear them and then bring them together in the dish. My other problem, is that it is way overpriced ($15 for 8 shrimp & french bread) for the poor service & the minimalist location, and their beer & wine list are mediocre. All in all, the broth is excellent but it is easy to make at home...so save your money for a place that is worth it. For those that cook, the broth can be replicated by combining Toasted Dry Chile (Guajillo), Dry Shrimp, Dark Beer, Rosemary, Oregano, Garlic, Black Pepper & Allspice.

Shrimp,broth and warm bread. Loved dipping the warm bread in the spicy broth. I had it with white wine the perfect match. Peel and eat meduim shrimp. I brought out-of-towners in and they loved it. Small place upstairs, if you drive too fast you'll miss it.

Come prepared to lick your fingers and wear a bib, this dining experience is totally tactile and tasty. A delicious, spice combination tickles your palate while you scoff down tender, fresh gulf shrimp and dunk crusty french bread in the broth. Worth trying and returning again and again. A fun place to bring friends.