Tipple & Brine, owned by Richard DiSisto, Principal of Vantage Restaurant Group, is an elegantly casual restaurant that focuses on fresh, sustainable seafood and technically sound classic cocktails, served up with a dash of time-honored hospitality located right in the heart of Sherman Oaks. Overseeing the kitchen is Executive Chef Mike Williams and Chef de Cuisine Logan Jones, whose focus on seasonal and locally sourced ingredients creates a menu that is approachable to all and consists of five categories: Oysters, Veggies, Sea, Land and Dessert.
Tipple & Brine also offers a specialty cocktail list spearheaded by Bar Operator Daniel Zacharczuk that features a selection of classic cocktails re-imagined and specifically hand-crafted to honor the dining menu’s fresh approach. Working with a bar team comprised of professionals from hotspots including The Varnish, Bar & Kitchen, La Descarga, Harvard & Stone, Caña Rum Bar and Black Market Liquor Bar, Zacharczuk created a list that takes simple cocktails and makes them both unique and exciting by focusing on technique and top-notch ingredients. In addition to the specialty cocktails, Tipple & Brine also offers a list of light and crisp local craft beers, unique spirits and an eclectic wine list that are all overseen by Director of Operations, Adam Weisblatt.
The restaurant’s unique barn deco design, envisioned entirely by DiSisto, uses reclaimed materials to create a rustic yet elegantly comfortable look. Designed and built courtesy of DiSisto and a group of friends is where the community connection lies within Tipple & Brine’s walls. DiSisto hopes to infuse this sense of community into the outlaying city, all of which is born from his appreciation of the Valley and all who inhabit it.
It is Tipple & Brine’s philosophy to restore the art of hospitality that makes people want to come out and enjoy themselves, which will be reflected from the moment each and every guest walk through the door.
