Crudo e Nudo is a seafood-focused restaurant and wine bar in Santa Monica, built around West Coast catch, a daily handwritten menu, and a commitment to sustainable sourcing.
Founded by chef Brian Bornemann, the restaurant grew out of a pop-up before opening as a permanent space in 2021 along Main Street, just steps from the beach. Bornemann, a Santa Monica native, draws on experience from kitchens including Michael’s, The Tasting Kitchen, and Viale dei Romani, shaping a menu that reflects both local waters and broader Mediterranean influences.
The menu changes daily and is written on a chalkboard, highlighting seafood sourced from Baja to Monterey. Rotating selections may include oysters, uni, spot prawns, and spiny lobster, alongside crudos and simply prepared dishes that emphasize clarity of flavor. Fish are handled using ikejime, a Japanese method of harvesting fish to preserve texture and flavor, and finished with techniques such as sukibiki, which removes scales without damaging the flesh, reinforcing a focus on quality and precision from start to finish.
Wine Director Simona Topuzovska oversees a program centered on low-intervention, biodynamic producers, with bottles and by-the-glass options that pair closely with the seafood-driven menu. The list leans toward bright, mineral-driven wines, with service that encourages exploration without formality.
The space itself is compact and relaxed, with a dining room and sidewalk seating that reflect the surrounding beach neighborhood. The restaurant operates throughout the day, from lunch into dinner, with offerings that range from oysters and tinned fish to larger composed dishes and tasting menu options.
Beyond the plate, Crudo e Nudo emphasizes sustainability in its operations, eliminating single-use plastics, composting extensively, and recycling oyster shells. The team works within a four-day schedule and a cross-trained structure, blurring the line between front and back of house.
