06 Jul Oysters, Scotch and More at Tipple and Brine
If you like scotch and you like oysters then this name has probably already gotten your attention. Located in Sherman Oaks, Tipple and Brine opened in April and is one of the many spots to brighten the Valley’s dining scene and entice those living in other parts of the city to fight the traffic to get there. It’s worth it! Rustic (reclaimed wood) but industrial (Edison lights), it’s a casual neighborhood restaurant and bar.
Start with the signature item – oysters! Even better, do an oyster luge – eat an oyster, then pour some Scotch into the briny liquid left in the shell and slurp. Can’t chose a Scotch from the couple dozen options? They make it easy for you. For $8, they select the oyster and a 1 oz shot of Scotch that will best pair with it.
Once finished our oyster luges, move on to cocktails. With drinks made with vodka, rum, gin, tequila, whiskey and cognac, there is an option for everyone.
Nevada – White Rum, Lime & Grapefruit, Bitters
Mexican Firing Squad – Reposado Tequila, Lime, House-made Grenadine, Bitters
Il de France – Cognac, Yellow Chartreuse, Champagne
Manhattan Buck – Bourbon, sweet vermouth, ginger, lime and soda
The menu is divided into sections. In addition to oysters, which the selection rotates daily, there are Vegetables, Seafood and Land.
From Vegetables, the options are seasonal and creative and full of flavor: cauliflower with currants, cauliflower cream, pickled chili and almonds, kale green goddess with ricotta salata, English peas and fried chickpeas and tender mushroom gnudi with ricotta dumplings, morels, turnip puree, capers and parmesan.
Kale green goddess with ricotta salata, English peas and fried chickpeas
Cauliflower with currants, cauliflower cream, pickled chili and almonds
Mushroom gnudi with ricotta dumplings, morels, turnip puree, capers and parmesan
Sea Urchin Toast with avocado mousse, radish and scallion
Crispy Oysters with creamed nettles and smoked onion jam
Steamed Clams with chorizo vin and breadcrumbs
Gshrimp with smoked tomato, uni butter and fried okra
Fried octopus with squid ink aioli, eggplant, shishitos and mojo
Roasted Chicken with sumac yogurt, chickpea panisse and pickled nectarines
Carrot Cake with bourbon butterscotch and candied pecans
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