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Why Coni Seafood Is on Our Top 50 Seafood Worldwide

Coni Seafood, under Sergio Penuelas's direction, is ranked #36 on our Top 50 Seafood Restaurants Worldwide. The seafood style: Sinaloa Mexican seafood.

The signature catch: Smoked marlin pellizcadas, aguachile, ceviche. The sourcing: Pacific Mexican Sinaloa-tradition sourcing.

The oyster program: Limited oyster program; ceviche and aguachile focus. The raw bar / grill technique: Mexican smoked marlin and aguachile preparation.

The award lineage: James Beard America's Classics 2024; Sinaloa-style flagship.

How to Order at Coni Seafood

The booking lead time: 4 to 8 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in oyster bars accept no reservations and run a queue from opening.

Order what came in that morning. The kitchen's strongest expression at Coni Seafood is the Smoked marlin pellizcadas. The Sinaloa Mexican seafood register is structural; the sourcing and the technique are what reward the booking effort.

The dress code: Casual; Sinaloa-tradition register. The dinner spend: 60 to 100 USD per person at dinner. The kitchen at Coni Seafood is rated 10/10 for food and 9/10 for ambience in our editorial scoring.

Why Coni Seafood Is Worth the Pilgrimage

"Sergio Penuelas's Inglewood institution. The most institutionally important Sinaloa-style Mexican seafood restaurant in the United States; the smoked marlin pellizcadas and the aguachile anchor the menu."

Our editorial scoring places the food at 10/10, ambience at 9/10, and value at 9/10. The Sinaloa Mexican seafood register is structural; the sourcing standard and the regional seafood tradition produce the meal that rewards the pilgrimage.

Address: 3544 West Imperial Highway, Inglewood
Founded: 2009
Chef: Sergio Penuelas
Seafood style: Sinaloa Mexican seafood
Signature catch: Smoked marlin pellizcadas, aguachile, ceviche
Sourcing: Pacific Mexican Sinaloa-tradition sourcing
Oyster program: Limited oyster program; ceviche and aguachile focus
Best dish: Smoked marlin pellizcadas
Booking lead: 4 to 8 weeks for prime time
Dinner price: 60 to 100 USD per person at dinner
Best for: Seafood Pilgrimage, Anniversary, Family Dinner, Coastal Travel, Oyster Bar Brunch

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