Tipple & Brine in Sherman Oaks
Wednesday, June 18, 2014 at 7:57 a.m.

Anne Fishbein
Chef's dozen oysters at Tipple & Brine.
1/16

Anne Fishbein
Brussels sprouts at Tipple & Brine.
2/16

Anne Fishbein
Sea urchin toast at Tipple & Brine.
3/16

Anne Fishbein
Three Tipple & Brine cocktails (l to r): Nevada, Irish Honey Fix, Ford.
4/16

Anne Fishbein
Lamb shank at Tipple & Brine.
5/16

Anne Fishbein
Roasted chicken at Tipple & Brine.
6/16

Anne Fishbein
Executive chef Mike Williams at Tipple & Brine.
7/16

Anne Fishbein
Squash soup at Tipple & Brine.
8/16

Anne Fishbein
The carrot cake at Tipple & Brine.
9/16

Anne Fishbein
Chocolate cremeux at Tipple & Brine.
10/16

Anne Fishbein
Tipple & Brine's fried octopus.
11/16

Anne Fishbein
Greeting diners at Tipple & Brine.
12/16

Anne Fishbein
Fried oysters at Tipple & Brine.
13/16

Anne Fishbein
Tipple & Brine's dining room.
14/16

Anne Fishbein
Shucking oysters at Tipple & Brine.
15/16

Anne Fishbein
Tipple & Brine's lounge.
16/16
Tipple & Brine in Sherman Oaks
Tipple & Brine is the work of Richard DiSisto, a restaurateur who is also vice president of the Sherman Oaks Chamber of Commerce. DiSisto has said that he opened Tipple & Brine in part to restore Sherman Oaks’ reputation, to draw people there as a destination. As such, the restaurant is crowded with as many trendy touchstones as you could possibly cram into a concept: a serious cocktail program and a secret upstairs bar, local and sustainable menu items, servers oozing cool as if it’s their job, a wood interior lit by dangling filament bulbs. Stylish but rugged, the place might be the swank/rustic galley of a yuppie pirate ship.
Tipple & Brine is the work of Richard DiSisto, a restaurateur who is also vice president of the Sherman Oaks Chamber of Commerce. DiSisto has said that he opened Tipple & Brine in part to restore Sherman Oaks’ reputation, to draw people there as a destination. As such, the restaurant is crowded with as many trendy touchstones as you could possibly cram into a concept: a serious cocktail program and a secret upstairs bar, local and sustainable menu items, servers oozing cool as if it’s their job, a wood interior lit by dangling filament bulbs. Stylish but rugged, the place might be the swank/rustic galley of a yuppie pirate ship.
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