An exclusive sneak peek at the recipes from the hottest restaurant opening in Los Olivos, California, this summer. How do you serve impeccably fresh fish in a landlocked town? You dry-age it. That’s the secret to the whole roasted sea bream and beautifully composed kampachi crudo on the menu at Bar Le Côte in the sleepy wine-country town of Los Olivos, California. The brand-new restaurant from Greg and Daisy Ryan (of Bell’s in Los Alamos fame) and chef Brad Mathews (formerly of Fishing With Dynamite in Manhattan Beach) sources some of its seafood from the Joint Eatery, a restaurant/seafood market in L.A.’s San Fernando Valley.