The restaurant, located in the corner of a strip mall, is inconspicuous from the outside. The interior, designed by Jeremy Ingram, is another story. (Jay L. Clendenin / Los Angeles Times)
BBQ fried oysters (Jay L. Clendenin / Los Angeles Times)
The bar at the supper club takes its drinks seriously. Here, a custom creation on a Farmer’s Market Thursday involving strawberries, jalapeno, cilantro and tequila. (Jay L. Clendenin / Los Angeles Times)
The bar area has an Enomatic wine dispensing machine. The machine pours from 32 bottles, offering 1, 3 and 6 ounces and preserves the integrity of a bottle for up to 30 days. (Jay L. Clendenin / Los Angeles Times)
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“All-about-the-cheese” mac & cheese flight; Fiscalini xtra mature cheddar, lasagnette & Ritz crackers, left, Cypress Grove goat cheese, conchiglie & popped corn, middle and Porter Beer cheese, corkscrew pasta & rye croutons, all for $18, at First and Hope. (Jay L. Clendenin / Los Angeles Times)
Backyard BBQ chicken; Harrison Farms corn-fed Georgia chicken, blue cheese coleslaw, bacon baby yams and grilled peach BBQ sauce. (Jay L. Clendenin / Los Angeles Times)
Moonshine Meatloaf; Ground chuck, foie gras & gin meatloaf wrapped in black bacon, potato & pearl onion hash, with brown butter green bean bundles and carmelized tomato marmalade. (Jay L. Clendenin / Los Angeles Times)
The dining room features high-backed banquettes. (Jay L. Clendenin / Los Angeles Times)
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Lemon meringue beehive; Coconut macaroon, lemon curd, lemon-thyme ice cream & toasted marshmallow beehive. (Jay L. Clendenin / Los Angeles Times)
