clock menu more-arrow no yes

Filed under:

Downtown Johnny's, a Crowd-Pleasing Bar & Grill in Sherman Oaks

New, 2 comments

It replaces the short-lived Murph's on Ventura Blvd.

Owner Richard DiSisto (Tunnel Bar, Tipple & Brine) knew that he'd rushed his first concept here, Murph's, which had some standout cocktails, but just wasn't as well thought out from start to finish. Enter Downtown Johnny's, which contains mostly the same interior, but eliminates all the low-flung tables in the main room for bar-height seating. Opening tonight, the weathered-in, timeless pub feel stays the same while the excellent drink program remains. Daniel Ponsky, who also manages Tunnel Bar, has eight cocktails like the Sideline, which boasts spiced rum, ginger syrup, lime and an apple cider float.

As for the food, Marc Johnson prepares a wide array of dishes that'll likely please everyone: deviled eggs, marinaded olives, meatballs, chicken wings, beef tongue tacos, and black truffle mac & cheese. There's a selection of flatbreads like lamb with fingerling potatoes, as well as your choice of 6 different sandwiches and burgers, like a pub burger with balsamic shallots, mushrooms, blue cheese, and arugula on brioche.

Larger entrees (which are all gluten-free!) might be a plate of crispy pork belly with polenta and pickled ramps; braised short rib with English peas and cippolini; or ocean trout with beets. Those dishes definitely exude a bit more creativity from the kitchen compared to the starters. The tap list will be sure to please craft beer hounds too, with Kinetic Velocity Double Stout and Mother Earth's Cali' Creamin on draft among the 20 available taps. Catch the full opening menu below.

Downtown Johnny's
14649 Ventura Blvd
Sherman Oaks, CA 91403
818-205-1616

Starters

Beer Nuts lime, chile, garlic (GF) (V)

Pretzel mustard, salt

Deviled Eggs kimchi/bottarga/micro arugula (GF)

Marinated Olives lime/lemon/garlic/thyme (GF) (V)

Fries parsley/lemon zest/garlic (GF)

Cheese & Charcuterie cornichons/capers/house mustard/baguette

House-Made Chips thyme/rosemary/garlic aioli (GF)

Tuna Tartar scallion/cilantro/sesame/avocado/soy/wonton

Smoked Salmon radish/cucumber/roe/crème fraiche/dill (GF)

Chicken Wings gochujang/peanuts/cilantro

Meatballs mozzarella/marinara/breadcrumbs

Poutine duck confit/white cheddar/gravy/parsley

Tacos beef tongue & cheek/pickled red onion/salsa verde/queso fresco (GF)

Macaroni & Cheese speck/black truffle/breadcrumbs

Salads

Tomato Salad snap pea/buratta/frisee/spring onion/balsamic (GF)

Beet Salad orange/goat cheese/horseradish/watercress/pistachio/sherry vinaigrette (GF)

Mixed Greens Salad cucumber/tomato/radish/baby carrot/champagne vinaigrette (GF) (V)

Brussels Sprouts almonds/scallions/lemon confit/parmesan/sourdough/caesar vinaigrette

Flatbread

Chicken Flatbread smoked gouda/caramelized onions/eggplant/romesco

Vegetarian Flatbread tomato/red pepper/mushroom/mozzarella/arugula

Lamb Flatbread fingerling potato/kalamata olive/feta/chimichurri

Pork Flatbread apple/cabbage/red onion/bbq sauce/crispy shallots

Margherita Flatbread marinara/mozzarella/basil

Burgers/Sandwiches

Downtown Burger balsamic shallots/mushrooms/blue cheese/arugula/brioche

Sliders tomato/pickle/arugula/garlic aioli

Short Rib Sandwich piquillo pepper/spinach/gruyere/horseradish aioli

Patty Melt beef patty/caramelized onion/sauerkraut/house sauce/sourdough/swiss

Chicken Sandwich poblano pepper/avocado/pickled red onion/bibb lettuce/dijonnaise

Veggie Burger roma tomato/avocado/sprouts/basil pesto (V)

Mains

Ocean Trout beets/fingerling potato/grapefruit/cauliflower puree (GF)

Steak Frites flat iron steak/ pomme frites/red wine sauce (GF)

Crispy Pork Belly polenta/pickled ramps/oven-dried tomato/vanilla bean-applesauce (GF)

Braised Short Rib english pea/cippolini/gremolata/carrot puree (GF)

Fried Chicken dill pickle/potato puree/chili honey

Mussels lemongrass/ginger/cilantro/coconut milk (GF)

(GF) These dishes are Gluten Free

(V) These dishes are Vegan

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world