6th & La Brea, which comes from Tony Yanow’s Artisanal Brewer’s Collective, will open on July 16 at a prime La Brea Avenue space in Mid City. Situated precisely on that aforementioned street corner, here’s a glance at chef Jihee Kim’s menu.
After a stint at Rustic Canyon, Kim added pan-roasted salmon, mussels escabeche toast, prime ribeye cut with rapini and furikake, glass noodle bowl and crispy cauliflower, or leek salad with broken silken tofu. But the dumplings, which Kim prepares with mushroom and serves with some lime-inflected soy sauce, should appeal to any kind of diner.
The floor-to-ceiling windows makes this brewery brighter than most, and designer Melissa Ritchie created a 8,400 square foot space with a patio, private room, brewing quarters, room filled with community tables, and a small traditional dining area. Award-winning brewer Noah Regnery is at the helm, and put 16 taps on a seven-barrel system with West Coast IPAs, English, German, and Belgian ales. Expect a rotating menu of house brews and guest brews, with taps from five tanks meant for the bar’s tap system, as well as cocktails, and mostly California wines.
Hours are 11 a.m. to 11 p.m. Monday to Wednesday, 11 a.m. to midnight Thursday and Friday, 9 a.m. to midnight on Saturday, and 9 a.m. to 11 p.m. on Sunday.