TIPPLE & BRINE is bringing change to Sherman Oaks.
Tipple & Brine is a new little hot spot in Sherman Oaks. It’s not what you would expect in this area of Ventura Boulevard, but the area is changing, and Tipple & Brine seems to be leading the charge. And it most certainly is not your ordinary tavern. The menu items are unique and creative, and the drink menu pairs perfectly with the interesting food.
Much of the creativity in the kitchen is directly attributable to Executive Chef Marc Johnson. Under Chef Marc, Tipple & Brine is creating some amazing dishes. Primarily, Tipple & Brine is offering fresh, sustainable, top-quality contemporary seafood dishes in a hip, fun, atmosphere. “When it comes to seafood, we only cook what is sustainable,” says Chef Marc. “We do not touch the Seafood Watch-list.” From sea urchin to sashimi, not a fish or shellfish found on a plate at Tipple & Brine is endangered; a practice that Chef Marc will never abandon. This common, mindful theme is clear in all of his cooking, as he only utilizes the best fresh vegetables and top-quality meats.
While contemporary seafood forward cuisine rules the menu, there is a myriad of diverse small to large plates including Oysters, Starters, Salads, Shares, Mains, and Desserts.
The oyster concoctions are truly brilliant. In addition to a wide variety of Oysters on the Half Shell, Tipple & Brine offers unique Oyster Shooters, either separately or a Flight of Three. You can pick from The Sunset (tequila, orange, ginger, roe, and cilantro), The Kentucky (bourbon, maple, lemon, bacon, and chives) or The Red Devil (vodka, tomato, Worcestershire, horseradish, and celery). Each of these shooters includes a choice of oyster, and the experience is not only fun, but quite tasty as well. The ingredients work together, and the thought and planning that went into the creation of these shooters has paid off. Also, If you’ve never tried an Oyster Luge, this is the spot. You sip a scotch, eat the oyster, and luge the rest of the scotch from the shell of the oyster.
It’s safe to say that these freshly shucked ocean dwellers have put Tipple & Brine on the map for top quality oysters in Los Angeles. If you can make it on a Monday, you can enjoy Oysters all night long for $1 each, and Shooters for $5.
Tasty Starters include Warm Marinated Olives, Brussels Sprouts roasted with bacon and brown sugar, and Shishito Peppers. You can also choose Roasted Asparagus topped with a poached egg, or Fried Zucchini dusted with gremolata and parmesan.
Eight delectable Shares make sharing easier said than done. The Fresh Albacore Tuna is served with onion soubise, Serrano chilies, hazelnuts, soy gastrique and cilantro flowers, and is one of the best dishes I have ever tried. The Beet Cured Hamachi is also delicious, as is the Seared Calamari, which is combined with meatballs made from octopus, and served with eggplant, Calabrian chile, chickpea puree, and salsa verde.
If you ever want to try mussels, Tipple & Brine’s are the best. The Mussels are stewed in shallots, Fresno chiles, cilantro and green curry, and served with crispy toast for dipping. They’re a treat to the eye as well as the palate.
As for Mains, Chef Marc showcases seasonal ingredients and uses only the freshest catch of the season. The Swordfish with the black pepper crust is the perfect combination of taste and texture. A pan roasted Sea Bass is paired with snap peas and green beans, and succulent Scallops are seared with cauliflower, carrots, and prosciutto. Mains from the land include a crispy half Roasted Chicken, a Braised Lamb Belly, and a Flat Iron Steak. Additionally, there is a homemade pasta dish of Agnolotti served with yellow corn, Fresno chiles, walnuts, basil, Parmesan and a brandy-cream sauce.
Tipple & Brine offers the fluffiest, sweetest, most delicious Carrot Cake, which is topped with cream cheese frosting, butterscotch and pecans. This is an award-winning carrot cake, and was named Best Slice of Carrot Cake 2015 by Los Angeles Magazine. There is also a decadent Chocolate Cremeaux and a Cheese Plate featuring three cheeses, fresh baguette and jams.
The bar menu has something for everyone. The Various Bourbons and Whiskeys dominate the menu. There are over 18 Bourbons, as well as various brands of Whisky, Rye, and Scotch. The house-made cocktails are as interesting and unique as the food menu, and pair perfectly. My favorite choice is the Honey Badger. It’s spicy and delicious. It’s a mix of Dickel Tennessee Whisky, honey, lemon, orange bitters, cucumber, and jalapeno. The Mo-Fashion is another great choice if you’re a whisky drinker. It has Dickel Rye Whisky, triple bitters blend, maraschino liquor, lemon and orange twist. You will be especially pleased if you ask about the Whisky special, as there is always something interesting and new happening behind the bar. If you prefer tequila, try Dahlia Rosa. It’s El Silencio Mezcal, El Luchador Tequila, strawberry ginger, agave, and lime. It’s as good as it sounds. The bar menu at Tipple & Brine also includes a wide variety of wines, a nice selection of draft beers, and a few varieties of hand-crafted soda.
Tipple & Brine has some of the most delicious, interesting, and unique dishes we have seen. You certainly can’t beat it for oysters and whisky. Also, the atmosphere is lively, with great music, and a fun, young crowd. Tipple & Brine is definitely one of the things we love about Sherman Oaks.