As we continue celebrating Long Beach Last Call 2026—a 10-day, multi-event celebration of our city’s rich bar culture and the people who make it happen—we will offer a series of features that highlight events like this feature on the incredible oysters’n’martinis collaboration Bar Becky is doing with Loquat Oysters… All in order to lift a glass to a social and economic driver that rarely receives the love it deserves: our bar industry. For more information on Long Beach Last Call, tap here.
Two Long Beach greats come together…
Two titans in their own right—Long Beach’s most underrated restaurant, Bar Becky at LBX, and pop-up star Loquat Oysters—will be coming together in the name of oysters and martinis.
Chef Johnathan Benvenuti of Bar Becky and shuckers/all-around great humans Liz and Lucky Huon of Loquat Oysters will be melding their worlds as Loquat steps inside Bar Becky to offer some of the finest oysters in the city. All the while, the Bar Becky will have a seafood-centric menu. It’s a beautiful reflection of Long Beach’s rightful, growing love of collaborations.
“What’s particularly cool about this event is that we are able offer Liz and Lucky their first chance to offer full service,” Chef Johnathan said. “We’ve always spoken about partnering up and somehow getting the truck onto our patio. Our chef’s counter and open kitchen allow them to connect as if they’re at their events—but obviously with proper service. Anthony [Benvenuti, general manager and beverage director] has been working really hard on the bar program… So this is just a cool way to tie in an event with Long Beach Last Call. And honestly? Just something fun, community-centric, and cool.”
Of highlight? Firstly, their “Vesper Lynd,” a riff on the classic Vesper that includes olive oil fat-washed gin and vodka, Lillet, basil, and olive brine—a perfect accompaniment to oysters. In the words of Liz: “Oysters are the ocean’s garnish for a good cocktail.”
And their gorgeous swordfish au poivre on the menu, where a swordfish steak is layered with dashi, Allepo pepper, cappers, and lemon. Served with shoe string frites to “really piss off the Frenchman,” in the words of Chef Johnathan.
What will Loquat Oysters be serving up?
Loquat will have three particular specials for this event—and you’ll want to partake in all three.
One of my favorite oysters, thanks to having them served by Loquat Oysters, Howland’s Honeydrop oysters are grown in the ice-cold, protected waters of Kingston Bay in Duxbury, Massachusetts. Astoundingly clean, where earthy meets savory and a gentle brininess, there’s a sweetness to these badboys that is indescribable. Of course, reading about the merroir of Duxbury’s coastal waters—freshwater comes in nearby—it makes sense that these oysters are incredibly clean, mineral-driven, and subtly sweet.
As is tradition with special events, the pair will have a special chargrilled oyster. Featured will be their shoyu yuzu chargrilled oysters with shiso tempura flakes. And if you’ve never experienced Loquat Oyster’s chargrilled masterpieces, this would be the space to experience them.
Lastly, they will be offering up their karaage oyster po’boy, a masterful creation that continues their love of providing mini-odes to New Orleans, where the pair fell in love with oysters. Oyster karaage is layered with wasabi mayo, togarashi, sesame coleslaw, and tamari picked cucumber, all on a brioche bun.
Bar Becky and Loquat Oyser’s collaboration will take place in conjunction with Long Beach Last Call on Sunday, Mar. 8 from 4PM to 7PM (or sell-out). Bar Becky is located at 3860 Worsham Ave.
