Tipple & Brine in Sherman Oaks

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By Anne Fishbein

Wednesday, June 18, 2014 | 8 months ago

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 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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