81°

Topics

The Tasting Kitchen
Tipple & Brine for fresh seafood and the oyster luge (Scotch included)
Tipple & Brine for fresh seafood and the oyster luge (Scotch included)

Name of restaurant: Tipple & Brine, in Sherman Oaks. Chef: Executive Chef Mike Williams previously worked with Casey Lane at the Tasting Kitchen in Venice and the Parish downtown (which closed last year). What dish represents the restaurant, and why? Oysters, of course. A few choices on a recent menu included Malaspina (British Columbia), Hood Canal (Washington) and Misty Point (Virginia). Bowmore Scotch is paired with an oyster for the “Tipple & Brine Oyster Luge.” Sip the oyster liquor (the brine inside the oyster), sip the Scotch, eat the oyster and add some Scotch to the remaining brine and shoot it back. Confused? Don’t be, just look for the huge, explanatory sign near the bar...

Loading