Sandfish Sushi & Whiskey

"Most people probably don’t head into the desert with the expectation of finding great sushi, but Sandfish continues to prove that theory wrong. This sushi spot and Japanese whiskey bar on the north side of town has fresh fish that goes toe-to-toe with some restaurants in LA, so if you’re looking for a lighter dinner and socially distant patio, keep Sandfish top of mind. The scallop and hamachi crudo are both musts. Call (760) 537-1022 for reservations." - brant cox

"If you’re looking to eat a light-ish dinner before going out, this sushi and whiskey bar is the answer. The fish here can compete with what's being served at some of the best sushi spots in Los Angeles. We usually opt for sitting outside, since there's more room for groups. But if you're by yourself (or with just one other person), head to the bar. There you can talk to the chefs and order exactly what they recommend that day." - brant cox

"Chef and owner Engin Onural opened Sandfish in 2018. The design is flawless with a meticulous level of detail. Study the tiles above the bar, lighting, framed pics, light woods, and shipping container patio before ordering an equally beautiful cocktail. Make a reservation well in advance because seats fill up fast for Sandfish’s spicy tuna tostada, gyoza, karaage fried cauliflower bao buns, and sushi and sashimi. The curated whiskey list is worth checking out." - Eater Staff, Mona Holmes

"While sake may be standard at other sushi restaurants, this game-changing spot pays homage to Japan’s other great boozy tradition: whiskey. In the lively modern space—all blond wood, concrete, and industrial lighting—chef/owner Engin Onural serves a creative lineup of sushi, including the Sandfish (a spicy tuna and crab-meat roll topped with fried potato slivers) and zucchini flowers filled with tuna and cream cheese. Things get really interesting at the bar. Using all craft ingredients—house-made syrups, fresh juices, artisanal spirits, and local brews—the bartenders create inspired whiskey-centric cocktails. Try the elegantly layered Old Fashioned (made with Nikka Pure Malt, Pierre Ferrand 1840 Formula cognac, bitters, and Demerara sugar), and a play on a Spanish gin and tonic called Foraged, which features Death’s Door white whiskey infused with wild juniper berries Austin forages himself, plus fresh grapefruit, Szechuan peppercorns, rose petals, and yuzu."

"If you’re looking for a lighter dinner spot before a night out on the town, this sushi/whiskey bar can compete with most places in Los Angeles. If you’re coming in with a big group, you can definitely grab a table, but our move is to head directly to the lively bar, where you can order directly from the sushi chefs. Get the scallop aguachile and don’t shy away from the extensive whiskey list. photo credit: Jakob Layman" - Brant Cox