The Capone’s, made with Bulleit rye, fresh lemon juice and cayenne pepper, is one of the cocktails on the drink menu. (Katie Falkenberg / Los Angeles Times)
Head bartender Cameron Dodge-White works behind the bar. (Katie Falkenberg / Los Angeles Times)
Meatballs with house tomato sauce, burrata, fried basil, fresh basil and micro-basil. (Katie Falkenberg / Los Angeles Times)
The banh mi pizza with housemade duck confit, Thai herbs, a white sauce and Sriracha. (Katie Falkenberg / Los Angeles Times)
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From left, Mother’s Milk, made with vodka, chocolate milk and soda water; the Bobby Soxer, made with Casamigos Reposado, blackberries, lemon, honey, Campari and Fresno chiles; and Lucky No. 8, made with Bacardi 8 Rum, Amaro Averna, organic agave nectar, lemon and sherry, served with mint. (Katie Falkenberg / Los Angeles Times)
The restaurant’s take on chicken Parmesan with wings and marinara dipping sauce. (Katie Falkenberg / Los Angeles Times)
The caramelized black Mission fig pizza, with caramelized onions and arugula. (Katie Falkenberg / Los Angeles Times)
The California born-and-bred beef burger, with homemade cheese, locally sourced bacon candied with brown sugar and maple syrup, caramelized onions and arugula dressed with bacon vinaigrette. (Katie Falkenberg / Los Angeles Times)
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The main dining room at the Nice Guy in West Hollywood. (Katie Falkenberg / Los Angeles Times)
A corner of the soon-to-open restaurant. (Katie Falkenberg / Los Angeles Times)
Candles burn in a seating area. (Katie Falkenberg / Los Angeles Times)
Some of the booths at the restaurant. (Katie Falkenberg / Los Angeles Times)
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A private seating area in the kitchen. (Katie Falkenberg / Los Angeles Times)
One of two outdoor seating areas. (Katie Falkenberg / Los Angeles Times)
The exterior of the restaurant. (Katie Falkenberg / Los Angeles Times)
