The Nice Guy

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)

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)

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)

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)