A Trio of New Tastes
From egg-topped pizzas to mac ‘n’ cheese lollipops, a few new spots in town to wet your whistle—and more.
Written byTiffany Shinn
BIG APPLE inspired
At restauranteur Greg Woodbury's newest endeavor, Peasant Wine Bistro, outfitted with chandeliers and exposed electrical conduits, he’s created an East Village-style brasserie where each design detail seems hand-finished. He also greets regulars by name.
In lighter fare, veteran chef Marcel Vinson plates thin petals of beef carpaccio under a heap of arugula. A mound of mushrooms is dressed with pancetta and pinenuts. Heartier dishes include a generous cut of Chicken Parmigiana and pizzas meant to share.
The real draw here, though, is the extensive ensemble of wine served by the bottle, along with a more focused collection that is temperature-controlled and available by the glass. A glass of ’10 Donelan Cuvee Christine Sonoma Syrah was delightful.
FARMED WITH FINESSE
If you’re an ingredient-driven restaurant with a menu sourced from sustainable local purveyors, you’d be hard-pressed to find a more appropriate location than along the corridor, where the Studio City Farmers Market is held weekly on Sundays. That’s where the Valley’s newest gastropub, Tuning Fork, has opened its doors.
In addition to a thoughtful collection of beer and wine, Chef Jason Bedassie’s seasonal menu is equally pleasing to both carnivores and vegans. Tender pulled-pork BBQ sliders are balanced with a cooling slaw. Delicately fried mac ‘n’ cheese lollipops are elevated with a chipotle punch.
Don’t miss the truffle burger—a rich mushroom patty spiked with goat cheese crumbles and truffle oil. But save room for pastry chef Arturo Olvera’s lemon tart, which is crowned with a cloud of slightly charred marshmallows.
BEYOND THE SLICE
Does the Valley need another pizzeria? Before you answer, you might consider a visit to On The Thirty, where pizzas are built from a pungent dough that’s been fermented for more than 16 hours and slightly dusted with cornmeal.
In this case, fortune favors the bold—so try the one layered in freshly-cut prosciutto and mozzarella and adorned with a golden fried egg. Pair that with access to 30 craft beers and 30 boutique wines, and you’ll understand the pizzeria’s buzz.
On weekends, you’ll find half of the Valley there, so it seems, eyeing the game on one of the flat-screens or sipping Belgian ales on the outdoor patio. Turkey sliders, set between two shiny buns, pack a nice heat, and deviled eggs make an umami-rich mouthful, topped with chunks of bacon and a smack of garlic.
They’re roadside attractions.