Vantage Restaurant Group
The story of Tipple & Brine’s origins begins with Richard DiSisto, the Founder and Principal of the Vantage Restaurant Group. DiSisto’s family has a long history with restaurant ownership dating back to his younger days in New York, so the passion for culinary creation was bred deep, as was a sense of community. It was a desire to recreate his family’s business that led him to the Valley ten years ago when he opened the original Lucy’s 51 and created an immediate sensation, in addition to helping the Valley become a destination all its own. But now with Tipple & Brine, DiSisto is starting a new chapter, and he’s taking Sherman Oaks along for the ride.
Vantage Restaurant Group / Tipple & Brine
In addition to overseeing all the beer, wine and cocktail programming, Weisblatt is in charge of overseeing all front house management and keeping Tipple & Brine’s service standards at a five-star level. His philosophy has been honed over an impressive career that’s spanned time spent at Martha’s Vineyard, managing Bar & Kitchen, consulting at The Parish and taking on General Manager duties at Honeycut. Says Weisblatt, “We’re changing the community and bringing restaurants and nightlife that would elevate any city. It’s not about doing something for the Valley, it’s about doing something the way we do it: with heart, with warmth, and creating something that feels welcoming to everyone. This is what we love to do, and people will know it because it shows.”
Vantage Restaurant Group / Tipple & Brine
Executive Chef Mike Williams is a well-traveled and passionate culinary auteur who has trained under some of the industry’s most notable chefs. Chef Williams’ background includes time spent at San Francisco hot spots Epic Roasthouse and Boulevard, where he worked under Executive Chefs Nancy Oaks and Pam Mazzola, as well as The Tasting Kitchen and The Parish here in Los Angeles, working alongside Chef Casey Lane. "I was inspired by the fresh fish I saw when I was working in Nantucket,” explains Chef Williams. “So our concept is very seafood forward, but it’s not a traditional fish house. We believe in using sustainably farmed shellfish from healthy sources, and the same goes with our produce. Everything is seasonal and sourced from our relationships with farmers. I believe in using all that I can in each of our dishes. Nothing goes to waste.”
Tipple & Brine
Chef de Cuisine Logan Jones joins Chef Williams in the kitchen. A central California native, Jones caught the kitchen bug early and enrolled in CIA immediately after high school. His passion and drive has guided him through a number of high profile kitchens, including Axe, The Tasting Kitchen and The Parish, where he first connected with Williams. Jones’ focus on fresh and seasonal ingredients melds perfectly with Williams’ drive to offer guests sustainable eats in a unique, but approachable way. As Jones puts it, “Our aim is for Tipple & Brine to be a sustainably conscious, ingredient-driven restaurant where the neighborhood loves to come eat. We want to offer people something that really changes the dynamic of Sherman Oaks and helps to make a positive impact on the dining scene.”
Tipple & Brine
Tipple & Brine offers a specialty cocktail list spearheaded by Daniel Zacharczuk of The Varnish and Honeycut which features a selection of classic drinks reimagined and specifically hand crafted to honor the dining menu’s fresh approach. Working with a bar team comprised of alums 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 approachable and exciting by focusing on technique and top-notch ingredients.
