Created by Top Chef finalist and The Taste mentor, Chef Brian Malarkey, Herringbone is a must-do hotspot on the L.A. food scene. The new SoCal restaurant, just blocks away from the beach, boasts a stunning live plant wall and introduces "Fish Meats Field" cuisine that prizes itself on being high-end and flavorful. Malarkey pairs the freshest seafood and meat with seasonal produce, creating delicious dishes that highlight each ingredient and perfectly compliment the upscale ambiance.
Upon arrival to this new eatery, guests will be directed to the the open-concept kitchen and be sat at the action-packed Chef's Table. To get the evening started, the General Manager and Chef Jason Witzl will welcome all attendees and conduct an informative "How to Shuck" demonstration, ensuring guests can shuck oysters like the pros. Following the lesson, the culinary duo will present the delectable eight-course meal along with the perfectly paired wine.
*The Herringbone menu is seasonal to bring you the best in local sustainable produce.