California Pizza Kitchen founders debut seafood concept

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Whitefish Milanese

Rosenfield and Flax developed Bottlefish because they saw a need for more seafood-centric restaurants in Los Angeles. “Our vision is to offer an elevated dining experience in a polished, exciting environment with high-quality, responsibly sourced seafood, while remaining an approachable and comfortable neighborhood restaurant.”

Hamachi sashimi

A “small bites” section includes shareable plates like hamachi sashimi, pictured here, as well as smoked trout dip with pickled red onion, chives and housemade “everything” crackers; black cod meatballs with slightly spicy tomato sauce; and smoked barbecued oysters.

Sautéed branzino

Sauteed branzino is served on curried lentils and topped with cucumber labneh. A separate “simply prepared” section offers customers the option of grilled or seared seafood with a choice of salsa rojo, Sicilian herb sauce or lemon-caper butter.

Naked and famous drink

In addition to the extensive wine list, the restaurant has a full bar serving handcrafted cocktails, craft beers and rotating seasonal draft cider.

Main dining room

Bottlefish has 88 seats in the main dining room, a 36-seat covered patio, and a 16-seat bar area that overlooks the restaurant.

Front row seats

Bottlefish has 88 seats in the main dining room, a 36-seat covered patio, and a 16-seat bar area that overlooks the restaurant.

Wine display

A 450-bottle floor-to-ceiling wine display sits adjacent to the bar.

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