clock menu more-arrow no yes mobile

Filed under:

Seafood Shack Portsmouth Shucking Oysters & More

Portsmouth, a casual seafood restaurant from Jay Arroyo, Nikomi Arroyo, and Bernardo Pena (Phlight), opened the second week of September with an extensive menu of ceviches, oysters and clams. The ceviches come in such varieties as seared salmon and Michelada, meaning snapper and clams steamed in beer, then topped with tomatoes, lime and Tapatio. With chef Daniel Salcido (Phlight) at the kitchen's helm, Whittier gets a dose of the overarching new-school seafood shack trend that's going through the city (think Son of a Gun, Fishing with Dynamite, L&E Oyster Bar, and Connie & Ted's). As for more composed dishes, there's shrimp zarandeado skewers, lobster mac & cheese, and a crab cake sandwich. At the moment, the beer and wine license is still in process and should be up within two to four weeks. Until then, hours are Tuesday to Thursday, Saturday and Sunday from 11:30 a.m. to 8 p.m., and Friday until 9 p.m.
·All Portsmouth Coverage [~ELA~]


13103 Penn Street, Whittier, California 90602

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world