When I met you in the summer…
You felt like the east coast 🐚 
But now I’m in Echo Park 
Slurping down oysters 🦪 
Fresh crudo
Luscious lobster 🦞 roll
Seafood chowda 
You act so innocent 
But it must have been the Cava~Tini 🍸 
With Tito’s Vodka Infused w/ Dill, Thyme, Cucumber 🥒 topped w caviar on a chip
Now I’m craving the Lobster Trio
But the tender noodle Vongole loaded with garlic and clams is utter satisfaction
And we fell in love 
Must have been The Lonely Oyster 
@the_lonely_oyster

-My tribute to The Lonely Oyster, where oysters and more are served up at Lunch, Brunch, and Dinner.

Renowned Chef Mazen Mustafa Joins The Lonely Oyster as Executive Chef

On a random weekday, we scurried to find parking in this hip, rustic Echo Park neighborhood. While outdoor seating is filled during the day, we were dining at almost 9 PM, and guests were still arriving. Sidling into this nautical restaurant and bar felt like being transported to the east coast, where I just visited a few weeks prior. Couples were sipping drinks by candlelight, and a guy dining solo slurped down a hearty tin of seafood chowder, which was high on my ordering list. Pretend portholes with a nautical thick rope lined the wall, with navy and wood accents, making it feel like we stepped into a ship or a New England haunt that I frequent when visiting my parents back home in Connecticut.

The Lonely Oyster‘s new Executive Chef, Mazen Mustafa, is the new seafood star of the show, amping the menu with his creativeness and expertise – hailing from several acclaimed kitchens. His formal training includes classic French cuisine, honing his craft at prestigious venues like the three-star Michelin restaurant La Maison Troisgros in Roanne, France. As his career progressed through renowned New York kitchens, he collaborated with industry luminaries such as Paul Liebrandt at Corton, David Bouley at Restaurant Bouley, Daniel Boulud at db Bistro Modern, David Chang at Momofuku Ko, and Grant Achatz at The Aviary. Chef Mustafa has refined his approach to sophisticated yet daring cuisine through exposure to diverse techniques and global culinary influences, as the executive chef of The Elm in Williamsburg, The Angler at the Beverly Center, and Asterid at The Walt Disney Concert Hall.

“I’m honored to join The Lonely Oyster and bring my experience and passion for seafood to this incredible restaurant,” said Chef Mazen Mustafa. “Echo Park is a vibrant, fun, food-loving community, and I look forward to revamping the menu with a focus on fresh, sustainable ingredients and bold flavors that celebrate both tradition and innovation.”

Since the spring, Chef Mazen presents an exciting menu, celebrating local fresh premium ingredients and seasonal flavors. The whole menu brings me back to my New England childhood roots, featuring a way more refined approach with options like caviar and sliced raw fish, soaking in a medley of new flavors.

Bottom line – everything here is uber fresh! Seafood lovers will rejoice with sustainably sourced oysters, served with an array of little eyedroppers (perfect for no mess) to accentuate the bivalves with citrus soy, mignonette, sesame chili oil, cocktail sauce, and Horsey (probably a horseradish drip). The purist in me couldn’t wait to slurp down the oysters as-is, starting with little mollusks from Westport Sea Farms, Rhode Island; Baywater and Hama Hama in Washington; and Alaska Shellfish Company. Hmmmmmm!!

While the $12 Cavi Bump is always a good idea, the RAW section is spectacular, as Chef encouraged us to try the crudos. Extraordinary both in flavor profiles and presentation, the Salmon Crudo in a Yuzu Vanilla Broth and the fresh Ahi Tuna Crudo – with cilantro, ginger, and Meyer lemon – were devoured in minutes. Surprisingly, the Maine Scallop Ceviche was another showstopper – creamy and exceptional, arriving in a big fanciful shell with a nice fried onion crunch.

The Martini of the Moment is another delight – as I am still thinking about this Cavi-Tini donned with a potato chip and caviar. The Tito’s Vodka is enhanced to be so smooth – infused with dill, thyme, cucumber, Fat Potato and Creme Fraiche Fat Wash, and Vermouth Blend. A $20 price point is a steal as I have sipped on similar flavor profiles for up to $50 at other establishments. Also, try something new like the Cherry Popper with cherry sage, poblano, and Serrano tequila. It arrives with a baby shell skewer with fresh sage.

The Seafood Chowder is another must order, with creamy broth loaded with chunky potatoes, the daily catch, mussels, clams, and shrimp. From the GARDEN, veggie lovers can try an assortment of options – from Grilled Gem Caesar with anchovy dressing and the option to add steak or shrimp to a Lonely Louie with Blue Lump Crab and Snow Crab. Crispy Brussel Sprouts and Roasted Baby Carrots plated like Jenga art make a nice addition to any seafood fest.

The BIG Lobster Roll known as The Lunker (cover photo) was our absolute favorite menu item – fully loaded with buttery lobster on a King’s Hawaiian roll with Old Bay Fries. While there is a Lobster Roll Trio sporting styles like Maine, Miso-Brown Butter, and Louisiana Style, some of us prefer the old school Connecticut lobsta roll of our childhood. You won’t go wrong with this fresh hearty one.

Our second favorite dish was the Fettuccine Alle Vongole, as the pasta was homemade, light and thin, but mixed with many Little Neck Clams, Calabrian Chili, and Breadcrumbs. It was a beautiful and unique take on a Vongole, one that tasted even better for breakfast in the morning.

The chef has also concocted dishes like Branzino with Mandarin Jus, Olive Oil Poached Salmon in Lemongrass Broth, Bigeye Tuna Crudo, and a beautiful Caviar Tarte made to order with Sweet Onion Soubise and Sablé Breton.

Satiate your sweet tooth here with the Chocolate Creme Brûlée, Pecan Bread Budding, or the Atlantic Pie made with lemon custard and a saltine cruise. Add a scoop of gelato for good measure.

Under Chef Mazen’s guidance, The Lonely Oyster’s evolution continues with refined offerings that explore new frontiers in contemporary seafood cuisine, unveiling a selection of seasonal delights, and inspired pairings. Bravo to the Chef!