New Eateries and Menus in Van Nuys and Studio City
Kick back this summer by relaxing at Vintage Wine + Eats, sharing pizza and brews at Macleod Ale, and indulging in “healthy-ish” donuts at fōnuts.
- CategoryEat & Drink
- Written byKaren Young
- AboveVintage Wine + Eats' Pub Burger
Artisan Cheese & Wine Morphs into Vintage Wine + Eats
Studio City’s Artisan Cheese & Wine has a new name, partners, menu and look. The eatery has undergone a complete redesign featuring vintage green wainscoting, cozy tufted booths and a wine bar. Artisan owner Shelley Janson, who took over in 2015, partnered with Joe Barker and PJ Brill (owners of Tipsy Cow, Thirsty Merchant and El Tejano) on this new concept.
“We wanted to keep the charm of vintage during the day but bring in a new vibe during the evening,” shares manager Rebecca Phillips, who also serves as the resident sommelier and wine director. “We’re offering the same great [Artisan] sandwiches and salads, but at night there is more of a focus on wine to pair with a small-plates menu.”
Dinner fare includes mushroom toast, lamb meatballs, pub burger and a “loaded” sweet potato ($9 to $15). The wine list showcases 45 varietals by the glass, comprised of such classics as Sancerre and Rioja, as well as boutique, natural and local wines. Gone is the cheese counter, but wine and cheese are still available for retail purchase.
A daily happy hour runs 3 to 7 p.m. with select glasses of wine ($10) and cheese or charcuterie plates ($12). Upcoming: Look for a “blind tasting group” on Tuesday nights, a wine club and winemaker nights.
MacLeod Ale Celebrates Five Years with a Pizza Menu
Husband-and-wife team Jennifer Febre Boase and Alastair Boase recently celebrated the fifth anniversary of MacLeod Ale, their small-batch cask and ale brewery located in a Van Nuys side street warehouse. Approaching the milestone, they took over the building next door and now offer pizza and salad made on-site to pair with 18 beers on tap—the perfect complement for darts, games and occasional bagpipes.
“We have wanted to do our own food from day one, and this expansion finally gave us a spot to have a kitchen,” shares Jennifer. “We’ve had guest food trucks all along, but we’re happy to take control of the food so we can provide an experience where the food quality matches the beer quality.”
Helming the small kitchen is chef Bruce Hall, who has been part of the MacLeod team for the last few years providing occasional British pub fare. Now he’s created a menu of six 12-inch Neapolitan-inspired pies (characterized by a blistered crust and thin center), plus a build-your-own option ($11 to $14). The house sauce is made from San Marzano tomatoes, while a nontraditional sauce includes preserved lemon, ricotta and garlic. A pizza made with house-made British bacon is a tribute to the trio’s roots from across the pond. Also offered are two salads: generously sized Greek and Caesar served in takeaway boxes. ($10). The menu is served daily starting at 5 p.m.
fōnuts: The “Enlightened” Donut Comes to Studio City
Ventura Place is now home to two West Third Street eateries. Following Joan’s on Third, fōnuts opened its second location last month just a few doors down from the gourmet shop. Owner Nancy Truman created what she calls her “enlightened” donut in 2011, inspired by discovering her own gluten intolerance. Reimagined with little to no sugar, the donuts are baked, rather than fried, and made with organic ingredients and almond flour. Choose from more than a dozen flavors including “fotella,” churro, chocolate sprinkle and blueberry earl grey—available in regular and mini sizes with vegan choices. Also available is a full barista menu plus a selection of cold bottled drinks.
Learn where to find great food for Thanksgiving at five places in the San Fernando Valley, whether it’s grab-and-go, enjoyed in a restaurant setting or distilled into ice cream. At Barrel & Ashes in Studio City, chefs Timothy Hollingsworth, Rory Herrmann and Michael Kahikina are providing mix-and-match Thanksgiving feasts to-go through November 23. Servings feed […]