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Terrine, An Elegant California Brasserie Opening December 12 on Beverly Blvd

The Tasting Kitchen's François Renaud joins the cast while barman Ryan Wainwright mixes drinks

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In the world of restaurants, sometimes things come together like an Oscar contender, pitting known quantities and proven characters into a lavish, yet ambitious production. Terrine is a such a place, starting with Stephane Bombet, who helped build Ricardo Zarate's trio of restaurants before teaming up with Coastal Luxury Management 2014's Downtown hit, Faith & Flower.

And now Bombet is partnered with chef Kris Morningstar, who helmed Ray's & Stark Bar for years, along with managing partner François Renaud, who oversaw the wine program and front of house at Venice's The Tasting Kitchen for nearly four years. Rounding out the cast is Ryan Wainwright, who also trained and worked at The Tasting Kitchen.

Back to Terrine, the concept is simple, populist, and seasonal, which will ideally reach out to a wide range of potential diners. Morningstar is banking on classical French techniques and employing them on the bounty of California's ingredients, with such dishes as housemade boudin noir, fish & chips, and duck & mushroom casoncelli. Drinks by Wainwright include a Honeysuckle, mixing aged rum, lime and honey, or a Rob Roy, essentially a Manhattan made with scotch, chinato, and bitters.

As for the interior, it's a mighty change from the gaudy environs of Sirena, which crashed and burned in less than a year. In its stead comes a wide open dining room with antique appointments (with much of the bounty garnered from estate sales and swap meets), bistro-style wooden chairs, and comfy banquettes. Bombet and Renaud also retained that remarkable patio, which features a lovely old tree in the center.

Reservations are currently open on Open Table and Resy (which launches today), with the official opening scheduled for December 12.

Terrine
8265 Beverly Blvd
Los Angeles, CA

Open 5 to 11 p.m. daily, late night served on weekends until 2 a.m.

Terrine Dinner Menu

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