Sherman Oaks, CA: Fifteen miles inland from the sea, tucked into the warm and sunny San Fernando Valley, Tipple & Brine remains fixated as a hot spot for fresh, sustainable, top-quality seafood in the most unexpected of locations, the Ventura Boulevard corridor of Sherman Oaks. Now featuring even more seafood forward contemporary cuisine from new Executive Chef Marc Johnson, Tipple & Brine presents a brand new Seasonal Menu just in time for a fiery Los Angeles Indian summer, rolled out Wednesday, September 30th, 2015.
Boasting a walk-up Oyster Bar and serving an array of bountiful bivalves, including briny Oysters On The Half Shell, flanked by a trio of Oyster Shooters, the freshly shucked, brackish ocean dwellers have put Tipple & Brine on the map for top quality oysters in Los Angeles. Of course the icy bar is still open and serving up the fresh bounty of the season, but now the newly revamped menu from Executive Chef Marc Johnson truly complements this highpoint and adds even more seafood elements to the maritime-themed eatery.
“Our new menu is truly a step forward for the brand,” says Tipple & Brine Principal, Richard DiSisto. “Not only is it all encompassing, offering something for everyone, but it ties in nicely with Tipple & Brine’s style.”
While contemporary seafood forward cuisine rules the menu, there is a myriad of diverse small to large plates, showcasing an abundance of ripe ingredients from land to sea, including five Starters, four Salads, eight Shares, seven Mains and three Desserts.
“When it comes to seafood, we only cook what is sustainable,” says Chef Johnson. “We do not touch the Seafood Watchlist.” From sea urchin to sashimi, not a fish, nor shellfish found on a plate at Tipple & Brine is endangered; a practice that Chef Johnson will never abandon and will always adhere to. This common, mindful theme is clear in all of his cooking, as he only utilizes the best, from farm fresh vegetables to top-quality meats and proteins.
Tasty Starters, fresh and light, are perfect for nibbling on while perusing the menu. A pleasing snack, the Warm Marinated Olives is drizzled with chili, citrus and rosemary. Chef Johnson makes eating your veggies easy with delightful dishes of Brussels Sprouts roasted with bacon, brown sugar and Sambal and flavorful Shishito Peppers sautéed with baby corn, grapes, goat cheese, pistachios and mint. Furthering delicious “green” flavors, the Roasted Asparagus is decadently topped with a poached egg, lemon confit and salsa verde and Fried Zucchini is dusted with gremolata and parmesan and comes with a peppery harissa aioli for dipping.
Four refreshing Salads are mixed up with seasonal ingredients, including the Melon & Beet Salad topped with creamy burrata, watercress, pickled mustard seeds and black garlic and the herbaceous Chicory Salad with radishes, tomatoes, fennel and buttermilk dressing. Perfect pairings for hot summers that melt into autumn, the Butter Lettuce Salad is tossed with pear, tangy feta, tarragon, breadcrumbs and a red wine vinaigrette and the Fig Salad offers earthy flavors of prosciutto, black pepper ricotta, radishes, juicy oranges and basil.
Eight delectable Shares, truly make sharing easier said than done. Two satisfying staples, the Mushroom Toast is topped with goat cheese, caramelized onions and a drizzle of aged balsamic vinegar, while the eye-catchingly colorful Sea Urchin Toast comes with avocado mousse, sliced radishes and scallions.
Clean and bright, raw dishes from Chef Johnson are unique in flavor and presentation. Fresh Albacore is served with onion soubise, Serrano chilies, hazelnuts, soy gastrique and cilantro flowers, and the one-of-a-kind Beet Cured Hamachi is marinated in citrus, beet juice and vodka before being sliced and served with pickled plums and wild fennel, topped with pistachios and a creamy oyster mayo. Multi-legged and mouthwatering, the Charred Octopus is served with ripe nectarines, cherry tomatoes and a light and crunchy almond frisée drizzled with saba and the Seared Calamari is served with house-made octopus chorizo meatballs, eggplant, Calabrian chile, a velvety chickpea purée and salsa verde.
Rounding out the Shares section of the menu are two satiating dishes of stewed bivalves. Mussels are stewed in shallots, Fresno chiles, cilantro and green curry, served with crispy toast for dipping and Steamed Clams come with chorizo, escarole and white beans all stirred up in a flavorful white wine stew dusted with fennel pollen and also served with toast.
As for Mains, Chef Johnson showcases seasonal ingredients and autumn flavors throughout. Continuing to procure the freshest catch of the season, he is cooking up wild Swordfish with summer squash, yellow corn, cherry tomatoes and Poblano peppers, drizzled with a red wine sauce. A pan roasted Sea Bass is paired with snap peas, green beans, pear tomatoes and prosciutto with a grapefruit gastrique, while succulent Scallops are seared up with cauliflower, carrots, prosciutto and topped with salmon roe, almonds and preserved lemon.
Offering something for everyone, Mains from the land include a crispy half Roasted Chicken with chanterelle mushrooms, spinach, peaches, Romesco and jus gras and a Braised Lamb Belly served with cous cous, kuri squash, golden raisins, pine nuts, sage and jus. The Flat Iron Steak is accompanied by bone marrow, asparagus, crispy onions, chervil and a uni Hollandaise, adding a touch of seafood influence and a dynamic layer of flavor to the classic sauce. Additionally, there is a homemade pasta dish of Agnolotti served with yellow corn, Fresno chiles, walnuts, basil, Parmesan and a brandy-cream sauce.
Sugar is sweet and award-winning at Tipple & Brine, offering a Dessert menu with three items, including a fluffy sponge Carrot Cake topped with cream cheese frosting, butterscotch and pecans, which was named Best Slice Of Carrot Cake 2015 by Los Angeles Magazine. There is also a decadent Chocolate Cremeaux and a savory Cheese Plate featuring three cheeses, fresh baguette and jams.
For those who prefer to shuck their dessert, or rather have it shucked for them, make sure to stop by Tipple & Brine for Oyster Monday and slurp down $1.00 Oysters on the half shell all night long or swing by during Social Hour, every Tuesday through Friday from 5:00 pm to 7:00 pm and enjoy these bivalves for a buck a piece, along with discounted bar bites and specialty priced drinks.
When you ask Chef Johnson where his inspiration comes from when creating dishes, he will modestly laugh and answer with an amicable “I don’t know.” With an inexplicable talent for melding flavors through fun and innovative techniques, he simply knows that he is excited to put his stamp on the Tipple & Brine menu.
“Marc and the new menu are the last pieces of the puzzle, tying all aspects of Tipple & Brine together,” adds DiSisto. “We hope that the community embraces the new menu and loves it as much as we do.”
Stop by soon and dive into Executive Chef Marc Johnson’s new contemporary seafood menu and see why Tipple & Brine is putting Downtown Sherman Oaks on the map as one of L.A.’s top new culinary destinations!
Tipple & Brine is open for Dinner Monday through Thursday from 5:00 pm to 10:30 pm, on Friday and Saturday from 5:00 pm to 11:00 pm and on Sunday from 5:00 pm to 10:00 pm. Tipple & Brine is also open for Social Hour Tuesday through Friday from 5:00 pm to 7:00 pm and Oyster Monday from 5:00 pm to 10:30 pm. For more information or reservations, please visit www.tippleandbrine.com or call Tipple & Brine directly at 818.528.2550.
Tipple & Brine, 14633 Ventura Boulevard, Sherman Oaks, CA 91403, T: 818.528.2550, www.tippleandbrine.com
