Murph's Open for Business in Sherman Oaks
Continuing his restaurant expansion in Sherman Oaks, Richard Desisto has replaced his former Madbull’s Tavern with Murph’s, which opened at 14649 Ventura Boulevard, yesterday—following the success of Tipple & Brine […]
CategoryEat & Drink
Written byKaren Young
Continuing his restaurant expansion in Sherman Oaks, Richard Desisto has replaced his former Madbull’s Tavern with Murph’s, which opened at 14649 Ventura Boulevard, yesterday—following the success of Tipple & Brine and its upstairs counterpart, Tunnel Bar.
This casual destination has full table service with an Americana theme that Richard says is reflective of the art deco service stations of the 1930s. It was inspired by his father, who grew up in post-World War II New York, complete with vintage oil cans and booze bottles, industrial hanging fixtures, large signs, wrenches attached to the beer taps, and a garage door that separates the interior from the patio.
The menu is designed by executive chef Mike Williams, who combines a meat-centric menu with lighter fare. All beef is ground fresh on the premises, while a whole hog is cured on-site as well. All sauces are made from scratch.
There are four different burgers (classic, spicy, smoky and cheesy), along with a house-made, chickpea-based veggie burger. Other dishes include a meat board with braised bacon, house-made sausages, pig ear fries, a pâté melt (a slice of pâté on a bun with Swiss cheese, sauerkraut, pickles and spicy mustard), short rib pastrami, pork ribs, beet salad, farro salad, fried chicken and mussels. The signature dessert is doughnut bites with coffee anglaise, dipping chocolate and salted caramel.
To pair with food or to just drink alone, mixologist Christopher Day has created a 10-drink cocktail list that further engages the theme, including: Oil Change—a combo of bonded bourbon, fresh lemon, honey and ginger; River Tama—a tequila-lime concoction spiked with habanero syrup, ginger and topped with soda; and Murph's Law—a beer cocktail made with bourbon, Amaro Averna, honey, ginger, lime and SanTan HefeWeizen. There are also four wines on draft, along with a variety of American microbrews—20 on tap and several more in cans.
Richard says it is his “quest to transform downtown Sherman Oaks into a destination for dining.” With that spirit he is currently in the process of developing his fourth restaurant—to be called de Avellino—inspired by his grandfather, who emigrated from the Italian province of Avellino. Stay tuned; it is coming later this year.
Check out what to expect at Murph's: