Ventura Boulevard dining

Chef Timothy Hollingsworth, left, and chef Rory Hermann are a big part of the creative force behind Barrel & Ashes.

Expediter Gilbert Castillo delivers plates of food at Barrel & Ashes.

Banana pudding is a favorite on the dessert menu at Barrel & Ashes.

The Fiscal Agent bar director, Kristina Howald, puts the final touches on a Federal Preserves (Fire) drink, with lemon juice, allspice, cured nectarines, pineapple syrup, Amontillado sherry, gin and cinnamon.

At the Fiscal Agent bar and lounge above Barrel and Ashes on Ventura Boulevard in Studio City, executive beverage director Julian Cox mixes a drink.

A scene from the Fiscal Agent on Ventura Boulevard in Studio City.

Bartender Laura Lindsay prepares to deliver drinks inside the Fiscal Agent.

Surf and turf tacos -- one with lobster, the other with filet mignon -- are on the menu at Maradentro.

A street scene outside Maradentro, Angeleno Jesse Gomez’s Mexican seafood restaurant on Ventura Boulevard in Studio City.

Bartender Jamie Vacquez mixes drinks at Maradentro.

The large, main dining area inside Maradentro.

The Bellwether restaurant in Studio City.

The Bellwether draws a crowd for Ted Hopson’s food and Ann-Marie Verdi’s beverage list.

Bellwether co-owners Ted Hopson, left, and Ann-Marie Verdi are alums of Father’s Office. Their menu’s highlights include a Nashville hot chicken sandwich.

Bellwether co-owner Ted Hopson prepares a dish.

Baguettes for sale in the cheese area of Joan’s on Third in Studio City on Ventura Place.

The Joan’s on Third location in Studio City sets out tempting blueberry and apple galettes.

Joan McNamara, the owner of Joan’s on Third.

Midnight Moon cheese, left, and Oorsprong Gouda cheese, right, are some of the cheese selections offered at Joan’s on Third.

Robert Max, left, and Lana Inderman enjoy dinner at the Gadarene Swine Restaurant in Studio City.

Gadarene Swine, chef Phillip Frankland Lee’s vegan restaurant, sends out this hummus dish.

Chef Phillip Frankland Lee and his wife Margarita Lee run the Gadarene Swine.

Margarita Lee pours hot olive oil, from a candle made from an orange, over a dessert at the Gadarene Swine.