On October 31, 2025, Coni’Seafood, the celebrated Los Angeles-based Mexican seafood restaurant brand, opened its third location in the greater Los Angeles area, this time in the coastal neighborhood of Hermosa Beach. The brand, which was founded by Vicente “Chente” Cossio and later expanded by his daughter Conchita “Connie” Cossio, is renowned for serving Nayarit-style mariscos, or seafood, and is especially popular for its unique cold-bar and hot-bar dining concept.
The new Hermosa Beach location occupies a former restaurant space close to the beach and features a lava-stone grill, a hallmark of the brand’s culinary approach. This new addition is expected to draw both locals and tourists with its inviting coastal atmosphere, reflecting Coni’Seafood’s continued success and appeal in the competitive Los Angeles restaurant scene.
Coni’Seafood’s expansion into Hermosa Beach is a strategic move to tap into the vibrant seaside market, which is known for its strong tourist traffic and a loyal local dining community. The location’s proximity to the beach is expected to enhance its visibility and attract a steady flow of customers. With the new restaurant, the brand aims to bring its signature seafood dishes closer to the South Bay, a region that is increasingly becoming a hotspot for culinary exploration.
From a business perspective, the opening of this new location signals the brand’s confidence in the broader regional hospitality sector, despite the ongoing economic uncertainties. Industry analysts suggest that niche brands like Coni’Seafood, which boast a strong identity and loyal following, may be more resilient and better positioned for continued growth, even in the face of economic headwinds. The Hermosa Beach launch is viewed not only as a key expansion for Coni’Seafood but also as a potential model for other regional restaurant brands looking to grow in specific sub-markets.
The expansion reflects a broader trend in the restaurant industry where well-established brands with a unique offering are strategically entering high-traffic, tourist-friendly areas to capitalize on both the local clientele and the influx of visitors. Given the success of the Coni’Seafood brand, it’s likely that similar expansions by other identity-driven culinary establishments could follow in regions like the South Bay, further enhancing the diversity and richness of the local dining scene.
