Cuisine:

• Brew, Pubs, Microbreweries
• Bar
• Californian
• American

Westside Tavern Description:
The owners of the space wanted a casual, modern, Californian restaurant. They partnered with chef Warren Schwartz, who we have been following from Patina to Saddle Peak Lodge and most recently at the Viceroy Santa Monica. Being a Los Angeles native, Schwartz needed no explanation of the Golden State's cuisine in order to compose his menu. Locals and moviegoers will find an airy space in beige and brown tones with wood tables, booths, and a 50-foot walnut bar. If you can, ask to see the private room to admire its wall made of cordwood of reclaimed cedar from the San Diego fires. Start with the hummus and pita bread, the must-have housemade chicken liver mousse, or the salad Niçoise made with seared tuna (with an unnecessary boiled egg). We prefer the cheeseburger with Tillamook cheddar and caramelized onions to the flat iron steak, but if you're in the mood for seafood, ask for the day's fresh local catch. Finish with the strawberry shortcake or a warm brown butter apple pie served with homemade pecan ice cream. Complementing the food is a selection of specialty cocktails, California micro- and craftsman brews, and a wine list that includes by-the-glass options. The restaurant is easy to access and offers free parking.


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