Photo Credit: Ryan Tanaka

A Pair of New Foodie Destinations Debut in Silverlake

Photo Credit: Ryan Tanaka

Silverlake is the go to ‘hood for foodie hot spots with the open of Whole Foods’ first 365 outlet this past week and the anticipated debut of Gotham’s vegan fave By Chloe next week, as well as not-to-miss Sawyer, a seafood forward seasonal California restaurant that debuted Wednesday. Partners Beau Laughlin, Brett Cranston, and Jay Milliken are behind the concept, which has Exec Chef Alex McWilliams helming the kitchen. And if that’s enough, the trio has opened  LA’s favorite cold-press juicery, Clover, right next door.

Photo Credit: Ryan Tanaka

Photo Credit: Ryan Tanaka

The 2,400 sq. ft. Laughlin, Cranston, and Milliken-designed space seats 90 guests inside and out, with an airy garden atmosphere, striking tile work, butcher block countertops and tables, modern Windsor chairs, hand-painted wall accents by Carly Kuhn (@thecartorialist), as well as floral wallpaper, a large handmade copper door, and street-facing floor to ceiling windows. A cozy back patio features olive and birch trees, as well as a roaring fireplace for those cool L.A. nights.  Artist/designer Carlos Anthony Lopez (@the_project_assassin) was also on board.
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So what’s on the menu? McWilliams and sous chef Joel Weidl (formerly of Brooklyn’s Egg) are offering cold and hot shareable plates, chilled seafood, and a variety of Cali-inspired large plates for daily dinner service. Highlights include Salt Cod Brandade with whipped potato, white truffle, rosemary anchoiade crumble; Soft Shell Crab Sandwich with red cabbage and scallion mayo on black bread; Duck Fat Popovers with Shropshire English Blue Cheese; Sweet Corn & Razor Clam Chowder with dehydrated jalapeno, salt pork, cilantro puree, and creme fraiche; Smoked Salmon & Sprouted Wheat Berries with wild arugula, shaved artichokes,and  Meyer lemon; and Skate Wing with brown butter, capers, and lemon served with yam fries and watercress. Non-seafood items include Carolina fried chicken with Anson Mills jalapeno grits, Swiss chard, and sage gravy; and a vegan Farro Risotto with roasted mushroom, Lacinato kale, and butternut squash.
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Weekend brunch service will begin June 4 with dishes like Sunnyside Hash with duck confit; Root Vegetable Hash with a smokey Romesco sauce; Ricotta Skillet Cake with Bellwether Farms ricotta, fresh berries, and lemon honey; Chocolate Croissant Custard French Toast with burnt bananas, rosemary-infused maple syrup, and powdered Demerara sugar; and Sunset Triangle Farmers Market-inspired Ling Cod Tacos.
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Dario Dell’Anno, who has previously worked with Los Angeles favorites such as Providence, Bastide, and Mozza Osteria, will serve as GM, bringing his fine dining experience with this more casual, neighborhood atmosphere.  Certified sommelier, Dell’Anno has hand-picked a variety of wines for the restaurant that include several boutique and small-batch winemakers.  Devon Espinosa (Ink., The Tasting Kitchen, The Church Key) will be in charge of the cocktail program.
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A daily happy hour from 4-7pm will include $4 beer, $5 wine selections, $6 well drinks and $8 cocktails. Happy hour food options will include Grilled Corn on the Cob; Sweet Pea Hummus; Oyster Po’ Boy; Fried Chicken Sandwich, and half dozen oysters of the day served with pickled shallot-cucumber sorbet and horseradish-sambal cocktail sauce served with a draft beer or glass of wine for $12.

About:

Culinary Institute of America grad Executive Chef Alex McWilliams began his career in New York working at the prestigious French restaurant, La Reserve. He then worked as a chef in the Pacific Northwest for 13 years before moving back to New York to work with Tom Colicchio at Craft. McWilliams stayed on the East Coast, moving to Washington D.C., and worked closely with Chef’s Jose Andres & Ferran Adria. In July 2014, interested in moving to California and learning more about plant-based cuisine, McWilliams enrolled in the Matthew Kenney Academy and completed his certification in September 2014. Since then, McWilliams has worked as a private chef, caterer and consultant in Los Angeles.

 Laughlin, Cranston and Milliken wanted to return to their roots in this latest restaurant venture. Laughlin is from the Northwest, Cranston from North Carolina, and Milliken from the Great Lakes of Michigan, so they wanted a menu that would focus on coastal seafood in a casual atmosphere. They also live in the neighborhood and wanted to build a place where people could go to talk business, enjoy happy hour with friends, plan a weekend brunch reunion or charm a dinner date.
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Sawyer is a neighborhood collaboration with Buck Mason who designing the employee apparel and McWilliams sourcing from the popular Sunset Triangle Farmers Market and using produce from Aunt Willie’s Apiary, Bolanos Family, C&L Farms, Arreola Farms, as well as  gourmet spices from Silverlake’s Spice Station.
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If you’re looking for lighter bites, hit Clover next door for organic juice and eats featuring a progressive combo of nutritional products to promote health and wellness. Along with the popular cold-pressed juices that support local and sustainable farming, the second outpost will feature edible collaborations from Coolhaus, Stumptown CoffeeCafé Gratitude and more.
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Sawyer will be open from 4pm – close Monday – Friday, and 10am – close Saturday-Sunday. Clover will open from 7am – 8pm weekdays & 8am – 7pm on the weekends

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323.641.3709
3705 Sunset Blvd.
Los Angeles, California
323.609.3903

 

 

 

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