The Gadarene Swine Adds a Wine Garden and Brunch Menu
Phillip Frankland Lee is continuing to update his 6-month-old, organic, all-vegetable eatery, The Gadarene Swine, with a "wine garden" opening April 1. With room for 45, the space has its own unique bar serving two beers, plus red, white and sparkling wine for $5 a glass all day and will be open seven days a week […]
- CategoryEat & Drink
- Written byKaren Young
Phillip Frankland Lee is continuing to update his 6-month-old, organic, all-vegetable eatery, The Gadarene Swine, with a "wine garden" opening April 1. With room for 45, the space has its own unique bar serving two beers, plus red, white and sparkling wine for $5 a glass all day and will be open seven days a week starting at 11 a.m.
Lining up at the bar
“I grew up in the Valley, and there has never been a place where you can come any time of the day and hang out in a ‘loungy’ atmosphere that also has a kind of sidewalk bar vibe,” said Phillip, who tried out his new concept during CicLAvia.
Also new is a daily brunch from 11 a.m. to 2:30 p.m. Phillips says the menu will be seasonal according to what's available at farmers markets, so "it will change often." Expect such dishes as buckwheat pancakes, steel-cut porridge with fresh and dried fruit, baked beans with collard greens, and a caramelized banana and vegetable stir-fry, which he says is “inspired by a Balinese dish.” Lunch specials, à la carte dishes and a chef’s tasting menu will also be available.
On the business side, Phillip recently promoted his sous chef Martin Pajzs (also known as Marty Shields) to chef de cuisine in order to help him balance the demands of running between the Valley and Phillip's Beverly Hills restaurant, Scratch Bar. Adding to his whirlwind year, the 27-year-old Phillip was named one of the “top 10 best young chefs” by San Pellegrino and is the only chef in 2014 to win three Food Network show competitions: Chopped, Cutthroat Kitchen and Guy's Grocery Games.
The Gadarene Swine, 11266 Ventura Blvd., Studio City, 818-508-5500.
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