Photos by Elizabeth Daniels
Decked in miles of honeyed reclaimed wood and suspended Edison bulbs, this is Tipple & Brine, the oyster bar, seafood place and all around seasonally driven Cali eatery dressed like it's 2011. Richard DiSisto of Vantage Restaurant Group is responsible for the place and he's hired a bunch of Casey Lane (The Tasting Kitchen, The Parish) and Proprietors LLC (Honeycut, Bar & Kitchen) vets to command food and drink. Specifically chef Mike Williams and sous Logan Jones plus tender of bar Daniel Zacharczuk and FOH operator Adam Weisblatt. Opening on April 14, expect plates like uni toast with avocado mousse, fried octopus with squid ink aioli, and roasted chicken with biscuits. See here a more in-depth look.
· Sherman Oaks Oyster Bar Tipple & Brine Debuts April 14 [~ELA~]