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Tipple & Brine Swaps Mike Williams for Marc Johnson in Sherman Oaks

Out with one chef, in with another.

Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

Following the departure of chef Mike Williams back in February, Sherman Oaks hotspot Tipple & Brine has re-upped with a new executive chef to call their own. This time, it’s Marc Johnson, who steps in just shy of the eatery’s one year anniversary.

Johnson, a native Angeleno, has spent time previously bouncing around places like Waterloo & City, Haven Gastropub and STK in West Hollywood. In early 2014 he was named to the top spot at Wood & Vine in Hollywood, but now joins up with one of the Valley’s most well-received restaurants.

Reps for the restaurant caution that the menu won’t be changing drastically just yet; Johnson is coming on board to “fine-tune” rather than overhaul, which means customers can still luge on oysters and down uni toast to their hearts’ content. But as he expands is role as overall executive chef within the DiSisto Vantage Restaurant group, you might start to see a few tweaks and twists down the road.

Tipple & Brine

14633 Ventura Blvd, Los Angeles, CA 91403 818-528-2550