Crudo e Nudo (Santa Monica, CA)
Crudo e Nudo Restaurant
2724 Main St, Santa Monica, CA 90405
310-310-2120
www.crudoenudo.com
Mon 09/15/2025, 06:55p-08:55p
After picking up some wine at K&L, I wanted to have dinner in the area, and after considering a few Westside options, decided on Crudo e Nudo ("raw and naked"), a spot that I'd been wanting to check out for a few years. Opened back in May 2021, the eatery bills itself as an "Italian-inspired raw bar," and is the creation of Chef Brian Bornemann and Leena Culhane.
About the Chef: Brian James Bornemann was born in November 1989, and hails from right here in SaMo. He started experimenting in the kitchen at an early age, and his interest in food was further bolstered during a high school trip to Italy. He later attended UCLA, majoring in European Studies (with a minor in Italian), and during this period, also worked at a local restaurant. Bornemann then decided to live in Tuscany for a year, cooking at a spot called Osteria del Gatto in Siena.
After graduating, he returned to Italy in 2012, this time settling in Castellanza (near Milan) and working at Il Giusto Food & Wine, where he focused on pasta-making. By the spring of 2013, he was at Teri Rippeto's Potager in Denver, but soon returned to Los Angeles and began a five-year tenure as a lieutenant for none other than Casey Lane. He started out at The Tasting Kitchen, then moved over to Casa Apicii in NYC's Greenwich Village before ending his time with Lane at Viale dei Romani at the Kimpton La Peer Hotel in West Hollywood.
In mid-2019, Bornemann began heading the kitchen at Employees Only, replacing Sascha Lyon. His stint there didn't last long though, as just months later, he became Executive Chef at Michael McCarty's iconic Michael's, taking over for Miles Thompson. That gig lasted until the pandemic, when the Chef was furloughed and met his future partner in both business and life: Leena Marie Culhane.
Culhane was born in October 1989 and took on an interest in music at a very young age, learning to both perform (piano, guitar) and compose. During her teenage years in San Francisco, she went to St. Ignatius prep school (c/o '08) and was part of a band, but eventually moved south to attend UCLA, where she studied theater and comparative literature. Interestingly, she actually lived in the same dorm as Bornemann, but apparently the two never ran into each other. Following graduation, Culhane pursued a career in music, splitting her time between LA and Nashville, and also worked in the hospitality biz as a bartender, even helping to open Philip Krajeck's Folk in 2018.
Bornemann and Culhane would meet in 2020 at Santa Monica's Hotchkiss Park, and quickly connected due to their shared sensibilities. That July, they started a crudo-focused pop-up highlighting local seafood, which made appearances at the likes of Employees Only's Summer Social Club, Fig Tree, Shutters on the Beach, and Little Prince. After 10 months, the two debuted a permanent version of Crudo e Nudo in a tiny storefront in Ocean Park. It was a lean operation, with no traditional investors, and also included a marketplace and coffee shop (Lenny's) components. The place quickly gained an audience, and its success allowed the owners to grow their ambitions.
In May 2022, the couple launched Bella Dea ("beautiful goddess") as a seafood-heavy residency inside Chris Phelps' Breakfast by Salt's Cure in New York's West Village. Unfortunately, Bella Dea didn't make it to its first birthday, and ended up shuttering in January 2023. Meanwhile, in late 2022, Culhane and Bornemann were in talks to open up a wood-fired concept inside the nearby Chez Tex space, but that arrangement ultimately fell through due to disagreements with its operators, Jesse "Tex" Feldman and Hayley Feldman.
With that off the table, the Crudo e Nudo team then established a pop-up under the Isla ("island") banner. The roving restaurant quickly found a home when it moved into the former digs of Little Prince, which was controlled by Shane Won Murphy, a hospitality real estate specialist. Isla would eventually open in April 2023, but sadly, shut down just 17 months later, in September last year. Mostly recently, in June, Culhane opened a wine bar-slash-community space by the name of Force of Nature, situated on the second floor of a bungalow on Abbot Kinney, right above Heather Tierney's restaurant Only the Wild Ones.
Crudo e Nudo resides at an Ocean Park address that was previously home to Simples Plant Based Tonics, A Real Treat Candy Boutique, and women's clothier Baci. Indoor seating capacity is a mere dozen or so, with another 30-ish on the parklet outside.
There are no printed menus, but instead, food offerings are listed on a chalkboard, which guests are invited to photograph. It's the same deal for the wine list, which features low-intervention offerings with an apparent emphasis on by the glass servings, though corkage is an option here at $45 a pop, limit two. Do also make note of the 3% credit card transaction fee, which really should be baked into the prices. Click for larger versions.
Halibut (Channel Islands) [$24.00] | Dashi, Arbequina, Sesame
Naturally, I had to commence with some crudo, and the halibut made for a wonderful start. The fish had that delicate mouthfeel I was looking for, along with a lovely salinity that worked hand-in-hand with the fruitiness of the olive oil. At the same time, the dashi lent a real depth to the dish, and the sesame a sort of overarching nuttiness, but even better was the zestiness imparted by those scallions.
Drink-wise, I began with a pour of the Lambert Crémant Rosé (Fra) [$19], a sparkling wine from the Loire Valley. The nose here was bright and juicy, demonstrating notes of both strawberries and cranberries. On the palate, think lively and easy-going, with a distinct minerality and bitterness commixed with more of those berry flavors and a touch of citrus.
Abalone (Santa Barbara) [$25.00] | Colatura, Picual, Charred Lemon Juice, Fennel Pollen
Santa Barbara orecchia di mare showcased a substantial, yet supple-enough consistency, while its savory, saline qualities were well-matched by the sour notes present. There was also a marked fruity character in the dish, but even more apparent and important was the zinginess provided by all that fennel.
Uni Taco (Santa Barbara) [$10.00] | Masago, Serrano, Smoked Oil
Fortuitously, I arrived at the restaurant right when this item was being 86'd, but one of the staff members was able to save a single serving for me, which was on the house. In any case, this presentation of sea urchin was quite unique due to its aggressively grassy, seaweed-y qualities, set against the earthy brine of the uni and punctuated by a palpable heat from the serrano. Surprisingly multifaceted.
It was now time for some orange wine, specifically the Florez Edelzwicker (CA) [$18] from up in Mendocino. Aromas here were all about ripe stone fruit and apples, tinged with funk, while taste-wise, I got a healthy dosing of prickly spices, joined by more orchard fruit and a subtly herby underpinning.
Bluefin Akami (Baja) [$30.00] | Grated Tomato, Sal de Gusano, Basil
Pillowy slices of tuna displayed a surprising amount of fruitiness, commingled with plenty of brine and umami. I appreciated the freshness imparted by the basil, while even more crucial was the worm salt, which lent a delightfully smoky accent to the fish.
Kanpachi (Baja) [$22.00] | Yuzu Oil, Calamansi Vinegar, Pickled Onions, Espelette
Highlighting firm-ish cuts of amberjack, my final crudo was a winner as well. The fish demonstrated this almost "creamy" salinity that was perked up by the sting of espelette, while the oil and vinegar duo helped tie things together. However, my favorite component were those pickles, which provided an acidity and crunch that really completed the dish.
Next to imbibe was the Txakolina (Esp) [$10], an aperitif-y rosé. Its bouquet was heavy on the strawberry, but with a distinctly mineral-forward element. In terms of taste, I found the wine on the dry, earthy side, with a surprising amount of maturity to its red fruit flavors.
Munak Tomatoes [$18.00] | Za'atar, Basil Oil, Basil
Munak Ranch tomatoes arrived super juicy, their sweet-tartness melding easily with basil oil and even better with those za'atar spices. My quibble was that I would've liked smaller slices to make for easier eating.
Squid Ink Rice [$25.00] | Squid Ink Aioli, Chili Oil, Shrimp Stock, Sofrito
I'm a sucker for most sorts of rice, and this particular example was a definite standout tonight. I was a fan of the dish's assertively oceany flavors, which were deftly offset by both the greenery and a squirt of lemon, all while the chili oil added a delectably creeping heat. However, what struck me the most was the generous amount of riso bruciato, which made for a real textural treat. In fact, this was probably the highest ratio of scorched rice I've ever encountered.
The evening's final wine was the Terah Old Vine Grenache (CA) [$21] from California's Santa Clara Valley. The nose on this one offered a bevy of jammy berries, tinged by smoke. Taking a sip, I got more of that smokiness alongside a noticeable minerality and touches of herb, all blended with ripe plum and blue fruits.
Gnocchi [$32.00] | Fish 'Nduja, Calabrian, Sungolds
Gnocchi arrived soft and pliant, working swimmingly as a foil to the 'nduja's briny heat. I think the key here really was the tomato, which gave up a plethora of sweet, tangy tastes that really tied the dish together.
Chocolate Almond Butter Cup [$5.00]
Dessert ended up being complimentary, probably because I ordered so much, and did a commendable job combining the richness of chocolate with what seemed like coconut-y flavors and just the right amount of salt. Note that Culhane used to make small-batch ice cream under the Crème Fatale moniker, so I wonder if that'll ever get going again.
My bill arrived with a card detailing the restaurant's vision as well as its list of suppliers. Click for larger versions.
I'd been wanting to try Crudo e Nudo ever since the pandemic, so I'm glad that I finally made it out. Bornemann's doing some pretty delicious things with crudo here, with just the right amount of Italian influence, and the rest of the menu certainly delivered as well. If that wasn't enough, the restaurant also boasts this coziness and warmth that really make it an ideal addition to the Main Street dining scene. I can definitely see why so many people like this place.
2724 Main St, Santa Monica, CA 90405
310-310-2120
www.crudoenudo.com
Mon 09/15/2025, 06:55p-08:55p
After picking up some wine at K&L, I wanted to have dinner in the area, and after considering a few Westside options, decided on Crudo e Nudo ("raw and naked"), a spot that I'd been wanting to check out for a few years. Opened back in May 2021, the eatery bills itself as an "Italian-inspired raw bar," and is the creation of Chef Brian Bornemann and Leena Culhane.
About the Chef: Brian James Bornemann was born in November 1989, and hails from right here in SaMo. He started experimenting in the kitchen at an early age, and his interest in food was further bolstered during a high school trip to Italy. He later attended UCLA, majoring in European Studies (with a minor in Italian), and during this period, also worked at a local restaurant. Bornemann then decided to live in Tuscany for a year, cooking at a spot called Osteria del Gatto in Siena.
After graduating, he returned to Italy in 2012, this time settling in Castellanza (near Milan) and working at Il Giusto Food & Wine, where he focused on pasta-making. By the spring of 2013, he was at Teri Rippeto's Potager in Denver, but soon returned to Los Angeles and began a five-year tenure as a lieutenant for none other than Casey Lane. He started out at The Tasting Kitchen, then moved over to Casa Apicii in NYC's Greenwich Village before ending his time with Lane at Viale dei Romani at the Kimpton La Peer Hotel in West Hollywood.
In mid-2019, Bornemann began heading the kitchen at Employees Only, replacing Sascha Lyon. His stint there didn't last long though, as just months later, he became Executive Chef at Michael McCarty's iconic Michael's, taking over for Miles Thompson. That gig lasted until the pandemic, when the Chef was furloughed and met his future partner in both business and life: Leena Marie Culhane.
Culhane was born in October 1989 and took on an interest in music at a very young age, learning to both perform (piano, guitar) and compose. During her teenage years in San Francisco, she went to St. Ignatius prep school (c/o '08) and was part of a band, but eventually moved south to attend UCLA, where she studied theater and comparative literature. Interestingly, she actually lived in the same dorm as Bornemann, but apparently the two never ran into each other. Following graduation, Culhane pursued a career in music, splitting her time between LA and Nashville, and also worked in the hospitality biz as a bartender, even helping to open Philip Krajeck's Folk in 2018.
Bornemann and Culhane would meet in 2020 at Santa Monica's Hotchkiss Park, and quickly connected due to their shared sensibilities. That July, they started a crudo-focused pop-up highlighting local seafood, which made appearances at the likes of Employees Only's Summer Social Club, Fig Tree, Shutters on the Beach, and Little Prince. After 10 months, the two debuted a permanent version of Crudo e Nudo in a tiny storefront in Ocean Park. It was a lean operation, with no traditional investors, and also included a marketplace and coffee shop (Lenny's) components. The place quickly gained an audience, and its success allowed the owners to grow their ambitions.
In May 2022, the couple launched Bella Dea ("beautiful goddess") as a seafood-heavy residency inside Chris Phelps' Breakfast by Salt's Cure in New York's West Village. Unfortunately, Bella Dea didn't make it to its first birthday, and ended up shuttering in January 2023. Meanwhile, in late 2022, Culhane and Bornemann were in talks to open up a wood-fired concept inside the nearby Chez Tex space, but that arrangement ultimately fell through due to disagreements with its operators, Jesse "Tex" Feldman and Hayley Feldman.
With that off the table, the Crudo e Nudo team then established a pop-up under the Isla ("island") banner. The roving restaurant quickly found a home when it moved into the former digs of Little Prince, which was controlled by Shane Won Murphy, a hospitality real estate specialist. Isla would eventually open in April 2023, but sadly, shut down just 17 months later, in September last year. Mostly recently, in June, Culhane opened a wine bar-slash-community space by the name of Force of Nature, situated on the second floor of a bungalow on Abbot Kinney, right above Heather Tierney's restaurant Only the Wild Ones.
Crudo e Nudo resides at an Ocean Park address that was previously home to Simples Plant Based Tonics, A Real Treat Candy Boutique, and women's clothier Baci. Indoor seating capacity is a mere dozen or so, with another 30-ish on the parklet outside.
There are no printed menus, but instead, food offerings are listed on a chalkboard, which guests are invited to photograph. It's the same deal for the wine list, which features low-intervention offerings with an apparent emphasis on by the glass servings, though corkage is an option here at $45 a pop, limit two. Do also make note of the 3% credit card transaction fee, which really should be baked into the prices. Click for larger versions.
Halibut (Channel Islands) [$24.00] | Dashi, Arbequina, Sesame
Naturally, I had to commence with some crudo, and the halibut made for a wonderful start. The fish had that delicate mouthfeel I was looking for, along with a lovely salinity that worked hand-in-hand with the fruitiness of the olive oil. At the same time, the dashi lent a real depth to the dish, and the sesame a sort of overarching nuttiness, but even better was the zestiness imparted by those scallions.
Drink-wise, I began with a pour of the Lambert Crémant Rosé (Fra) [$19], a sparkling wine from the Loire Valley. The nose here was bright and juicy, demonstrating notes of both strawberries and cranberries. On the palate, think lively and easy-going, with a distinct minerality and bitterness commixed with more of those berry flavors and a touch of citrus.
Abalone (Santa Barbara) [$25.00] | Colatura, Picual, Charred Lemon Juice, Fennel Pollen
Santa Barbara orecchia di mare showcased a substantial, yet supple-enough consistency, while its savory, saline qualities were well-matched by the sour notes present. There was also a marked fruity character in the dish, but even more apparent and important was the zinginess provided by all that fennel.
Uni Taco (Santa Barbara) [$10.00] | Masago, Serrano, Smoked Oil
Fortuitously, I arrived at the restaurant right when this item was being 86'd, but one of the staff members was able to save a single serving for me, which was on the house. In any case, this presentation of sea urchin was quite unique due to its aggressively grassy, seaweed-y qualities, set against the earthy brine of the uni and punctuated by a palpable heat from the serrano. Surprisingly multifaceted.
It was now time for some orange wine, specifically the Florez Edelzwicker (CA) [$18] from up in Mendocino. Aromas here were all about ripe stone fruit and apples, tinged with funk, while taste-wise, I got a healthy dosing of prickly spices, joined by more orchard fruit and a subtly herby underpinning.
Bluefin Akami (Baja) [$30.00] | Grated Tomato, Sal de Gusano, Basil
Pillowy slices of tuna displayed a surprising amount of fruitiness, commingled with plenty of brine and umami. I appreciated the freshness imparted by the basil, while even more crucial was the worm salt, which lent a delightfully smoky accent to the fish.
Kanpachi (Baja) [$22.00] | Yuzu Oil, Calamansi Vinegar, Pickled Onions, Espelette
Highlighting firm-ish cuts of amberjack, my final crudo was a winner as well. The fish demonstrated this almost "creamy" salinity that was perked up by the sting of espelette, while the oil and vinegar duo helped tie things together. However, my favorite component were those pickles, which provided an acidity and crunch that really completed the dish.
Next to imbibe was the Txakolina (Esp) [$10], an aperitif-y rosé. Its bouquet was heavy on the strawberry, but with a distinctly mineral-forward element. In terms of taste, I found the wine on the dry, earthy side, with a surprising amount of maturity to its red fruit flavors.
Munak Tomatoes [$18.00] | Za'atar, Basil Oil, Basil
Munak Ranch tomatoes arrived super juicy, their sweet-tartness melding easily with basil oil and even better with those za'atar spices. My quibble was that I would've liked smaller slices to make for easier eating.
Squid Ink Rice [$25.00] | Squid Ink Aioli, Chili Oil, Shrimp Stock, Sofrito
I'm a sucker for most sorts of rice, and this particular example was a definite standout tonight. I was a fan of the dish's assertively oceany flavors, which were deftly offset by both the greenery and a squirt of lemon, all while the chili oil added a delectably creeping heat. However, what struck me the most was the generous amount of riso bruciato, which made for a real textural treat. In fact, this was probably the highest ratio of scorched rice I've ever encountered.
The evening's final wine was the Terah Old Vine Grenache (CA) [$21] from California's Santa Clara Valley. The nose on this one offered a bevy of jammy berries, tinged by smoke. Taking a sip, I got more of that smokiness alongside a noticeable minerality and touches of herb, all blended with ripe plum and blue fruits.
Gnocchi [$32.00] | Fish 'Nduja, Calabrian, Sungolds
Gnocchi arrived soft and pliant, working swimmingly as a foil to the 'nduja's briny heat. I think the key here really was the tomato, which gave up a plethora of sweet, tangy tastes that really tied the dish together.
Chocolate Almond Butter Cup [$5.00]
Dessert ended up being complimentary, probably because I ordered so much, and did a commendable job combining the richness of chocolate with what seemed like coconut-y flavors and just the right amount of salt. Note that Culhane used to make small-batch ice cream under the Crème Fatale moniker, so I wonder if that'll ever get going again.
My bill arrived with a card detailing the restaurant's vision as well as its list of suppliers. Click for larger versions.
I'd been wanting to try Crudo e Nudo ever since the pandemic, so I'm glad that I finally made it out. Bornemann's doing some pretty delicious things with crudo here, with just the right amount of Italian influence, and the rest of the menu certainly delivered as well. If that wasn't enough, the restaurant also boasts this coziness and warmth that really make it an ideal addition to the Main Street dining scene. I can definitely see why so many people like this place.
posted by kevinEats at
6:55 PM
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