Surf and Turf

Two new eateries serve the best of land and sea.

  • Category
    People
  • Written by
    Karen Young

Tipple & Brine 

Oysters meet cocktails at Tipple & Brine—a spacious, elegantly casual restaurant wrapped in reclaimed wood and perfectly lit by chandeliers. Restaurateur Richard Desisto’s homage to the East Coast shelled treasure is highlighted by the “oyster luge”—a decadent, four-step sipping process combining oysters with Bowmore Scotch. Oyster varietals rotate on the menu, with entrees such as baked oysters with creamed nettles. Look for seasonal dishes like sea urchin toast with avocado mousse and lobster terrine with smoked corn puree. Non-seafood options include roasted chicken with drop biscuits and lamb shank with creamy grits. Tip: Order the chickpea fries from the bar menu for an irresistible savory starter. Extend the evening upstairs at the clubby Tunnel Bar (entrance in back).  

14633 Ventura Blvd, Sherman Oaks, 818-528-2550, tippleandbrine.com

 

 

Bourbon Steak 

Chef Michael Mina’s Bourbon Steak Los Angeles is an elegant addition to the sprawling, outdoor mall, The Americana at Brand. At 7,000 square feet, this 182-seat restaurant exudes old-world charm with a contemporary flair. Leather seating is combined with rosewood and marble tables and surrounded by antique mirrors. The design sets the stage for a playful menu where organic, hormone-free cuts of Black Angus, Japanese and American Wagyu beef join forces with the likes of lobster corn dogs, truffle donuts and duck-fat fries. Tableside entertainment includes ahi tuna tartare prepared before your eyes and a bourbon cart offering a flight smoked for individual tastes. Not to be missed: the truffle bread roll. 

237 S. Brand Boulevard, Glendale, 818-839-4130, michaelmina.net

 

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