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They’re the house speciality. (Jo Maxwell Stougaard / For The Times)
Sea Urchin Toast with avocado mousse and radish. (Jo Maxwell Stougaard / For The Times)
Scallops are served with turnip puree and pancetta. (Jo Maxwell Stougaard / For The Times)
Tipple & Brine in Sherman Oaks is casual and rustic. (Jo Maxwell Stougaard / For The Times)
The Ford cocktail is made with gin, dry vermouth, Benedictine and bitters. (Jo Maxwell Stougaard / For The Times)
A chicken salad with pea tendrils is served with drop biscuits. (Jo Maxwell Stougaard / For The Times)
Vegetarians have good options at Tipple & Brine. (Jo Maxwell Stougaard / For The Times)
Carrot cake is a sweet ending. (Jo Maxwell Stougaard / For The Times)
The day’s catch of oysters. (Jo Maxwell Stougaard / For The Times)
