Eating clean on the Venice Beach Boardwalk can be a tall order—and we don’t mean because you’ve got sand between your toes.
If you’re craving something more organic than the greasy pizza stands and beer-soaked grills catering to the tourist throngs, then your task is to find Dudley Market, chef Jesse Barber’s new Boardwalk-adjacent restaurant and marketplace. Hidden at the intersection of a dead-end street and a one-way alley, the eclectic American restaurant is a chic respite for locals looking for sustainably sourced, artfully prepared food.
Barber is just as interested in serving local ingredients as he is in attracting local patrons. Apricot Lane Farms, a biodynamic farm in Moorpark, supplies a good deal of Dudley Market’s produce, pastured lamb and more. Barber sources organic, grass-fed beef from local supplier Premier Meats, and the restaurant’s seafood is either organically farmed or wild-caught from the Pacific Ocean.
From morning through midday, there are comforting dishes like the French omelet with soft shell crab ($18) and eggplant pate on baguette ($12). At dinner, dishes skew more “fine dining” with starters like the carrot snack (carrot puree topped with roasted and fried carrots; $4) and mains like lamb rib chops with polenta ($41) and risotto-style black rice with wild mushrooms ($33). Save room for naturally sweetened desserts like crepes with ice cream, made in-house with omega 3-loaded duck eggs ($9).
9 Dudley Ave., Venice