Cuisines and Dishes at The Hungry Cat:
- Seafood
- American
The Hungry Cat
1535 Vine St,
Hollywood
CA
90028
thehungrycat.com (323) 462-2155
Dining options for The Hungry Cat
Ratings and Reviews for The Hungry Cat
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May 17 2012
Nancy S. via Yelp
This place is definitely pricey, but well worth the money for super fresh seafood. The raw oysters were all delicious. It was neat to try the different...read more
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May 10 2012
JR H. via Yelp
Had lunch here on the recommendation of some friends. Finding it was a challenge, Other than getting within 100 ft, the GPS wasn't much of a help. It took...read more
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May 09 2012
Rachel T. via Yelp
I love Hungry Cat! The seafood is so fresh! Order the seasonal dungeness crab, lobster roll and chocolate bread pudding. I think my husband's pug burger was...read more
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Oct 31 2008
via Citysearch
i don't eat seafood, but all my friends always go, so i tagged along. The vibe was great...perfect for after an event. the food wa...read more
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Oct 24 2008
via Citysearch
The Hungry Cat is the place for seafood ... their raw oysters are always fresh and the selection is always interesting. Love the ...read more
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Oct 03 2008
via Citysearch
I am all about straying from the usual these days, and while they do not always hit the mark, I give these guys points for coming ...read more
From Citysearch
The Scene
Matte black walls and a glass window stretch up to industrial ceiling fixtures, which lend a post-modern vertigo to this intimate space. The centerpiece is a stunning wood and zinc horseshoe bar that wraps around the kitchen and raw bar. Pre-theater and post-moviegoers of all ages have found this casual mall-enclosed spot perfect for a relaxed dinner, though the bar rocks a little harder later on.
The Food
Husband and wife team of chef David Lentz (Opaline, Campanile) and Suzanne Goin (Lucques, A.O.C.) proffer a sophisticated seafood menu inspired by dishes from the Maryland coast. For starters, American sturgeon caviar is accompanied by classic toast points, egg, onion and chive, and Hama Hama oysters are both sweet and briny. Crab cakes made from a 100-year-old family recipe bulge with lump crabmeat; other standout entrees include the robust clams doused in a deep, pungent tomato chorizo broth, and a meltingly sweet and tender pan-roasted skate wing.
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