Birch restaurant

You could order the chefly burrata at Birch or the kale salad, but the small-plates restaurant’s great specialties are its more formidable meat dishes.

Monkfish tikka masala hides under airy slabs of pappadum.

Sunchokes made with kohlrabi, broccolini and red Thai curry go down better with a cocktail of carrot juice, gin, Aperol, lemon, coriander and bronze fennel.

Birch’s grilled cheese Reuben made with pastrami, bacon sauerkraut and Russian dressing is served with fries and pickles.

A closer look at the grilled cheese Reuben, served with fries and pickles.

The rabbit baklava, made with dates, white beans, pistachio and carrots is a popular dish at Birch.

Diners order lunch at Birch in Hollywood.

The No. #3 cocktail is made with carrot juice, gin and bitter Aperol, and is crowned with a whimsical spray of carrot flowers.

A Birch cocktail is made of black lime, velvet falernum, kaffir lime leaf and coconut white tea rum.

Chef Brendan Collins opened Birch after running the Culver City gastropub Waterloo & City for years.