The old Tipple & Brine space re-emerges as The Sherman—
a casual eatery serving up sophisticated plates.
CategoryEat & Drink
Written byDiane Haithman
Don’t say “gastropub” around Theo Mavro and Phil Felton, owners of the Sherman and its upstairs bar, the Attic. They want the upscale establishment in Tipple & Brine’s (as well as Tunnel Bar’s) former space to have a friendly “Cheers mentality” instead of the hip and trendy vibe that the word gastropub invokes. There’s even a kids’ menu.
Even though they’re going for that neighborhood atmosphere, the eclectic menu ventures far beyond craft beer and buffalo wings. Chef Jason Francisco’s inventive creations include lobster ceviche with blood orange juice, crispy plantains with fresh coconut, and waffle and brie grilled cheese. For a main dish try the wild boar porchetta or the baby back ribs. And who could resist a side of gremolata fries with chopped garlic, fresh parsley, and lemon oil and zest?
Tipple & Brine’s oyster bar has been turned into a “fresh bar” of fruit and herbs to be muddled into creative cocktails. Cleverly named, the list includes the Duke (a John Wayne tribute with lemon, Glenlivet 12-year scotch and ginger) and the 405 (strawberries, lime, mint, Voli light vodka and elderflower liqueur).
The Sherman has maintained most of the former tenant’s rustic-industrial décor with distressed wood paneling and seating that includes high and low tables, as well as booths.
In a nod to the location’s formidable history, black-and-white wall photos feature the eatery’s namesake—Moses Sherman, founder of the LA Railway and part of an investment group that purchased 47,500 acres in the south San Fernando Valley in 1909. Included in that property—a parcel that later became the neighborhood of Sherman Oaks, named for him.
The Sherman, 14633 Ventura Blvd., 818-485-2200, theshermanla.co