Tipple & Brine, (14633 Ventura Blvd., Sherman Oaks, 91403; 818.528.2550) is an elegantly casual restaurant focusing on fresh, sustainable seafood and classic cocktails. Richard DiSisto, the Founder of Vantage Restaurant Group, has a lifetime of experience in the restaurant world and he continues it with this restaurant that opens Monday. The restaurant’s unique barn deco design was created using reclaimed materials. It’s rustic with an elevated comfortable look envisioned by DiSisto and crafted by DiSisto and his friends.
Executive Chef in Mike Williams is in the kitchen with Chef de Cuisine Logan Jones and both are behind the seafood focused menu. They use sustainably farmed shellfish from healthy sources, and the same goes with our produce. Everything is seasonal and sourced from our relationships with farmers. They use all they can in each of their dishes. Nothing goes to waste.
Plates include the Cauliflower with currants, cauliflower cream, pickled chili and almonds; Lamb Shank with creamy grits and fava bean gremolata; Roasted Chicken with drop biscuits, pea tendrils and spring allums; Lobster Terrine with smoked corn puree, micro cress and crispy shallots; Sea Bass with duck fat potatoes, mashed peas and gribiche; and Whole Fried Orata with spring vegetable relish. Don’t forget the Oyster Bar. It has a selection of shellfish, including varietals like Fanny Bay from Washington, Carlsbad Luna from California and Blue Point from New York. Dessert includes Chocolate Cremeux with salty caramel, pretzel streusel and brown butter whipped cream.
In addition to a list of local craft beers, Tipple & Brine offers a specialty cocktail list spearheaded by Daniel Zacharczuk (The Varnish and Honeycut) which features a selection of reimagined classic drinks and specifically hand crafted to honor the dining menu’s fresh approach. Working with a bar team of alums from hotspots including The Varnish, Bar & Kitchen, La Descarga, Harvard & Stone, Caña Rum Bar and Black Market Liquor Bar, Zacharczuk created a list that takes simple cocktails and makes them both approachable and exciting by focusing on technique and top-notch ingredients. Sip on the Ford Cocktail, which is a play on a martini. But instead of London Dry Gin, they use an Old Tom Gin.
Open for dinner Sunday-Wednesday, 5-11 pm, and every Thursday-Saturday, 5 pm-Midnight.
Photo Credit: Moretti Photo
