Named after its location, 6th & La Brea will open its doors on July 16.
With more than a decade of brewing experience, head brewer Noah Regnery will oversee all on-site brewing operations, which feature a seven-barrel steam heated HTI (Hop To It Enterprises) system. 6th & La Brea will serve a range of beer styles directly from its beer tanks, from American varieties such as west coast IPAs and blonde ales to English, German, and Belgian-inspired beers that pay homage to each unique brewing tradition. The bar will feature 16 taps comprising both in-house and guest brews.
Former Rustic Canyon chef Jihee Kim dons the whites at the restaurant and has created a bright and contemporary menu blending Californian and Asian flavors. Dishes include Mochi Gnocchi, a dish of chewy rice cakes tossed in a verdant pesto of shiso and Thai basil, and K.F.C., a crispy, boneless whole chicken glazed in a sweet chili sauce.
The restaurant’s beverage program will feature variations of California-inspired cocktails incorporating seasonally driven ingredients alongside a tailored list of California-focused wines.
Local designer and stylist Melissa Ritchie brings the 8,400 square foot restaurant to life with contemporary mid-century modern design elements.
Craft beer enthusiasts
Burger (vegan/non-vegan) served with sambal cheese & fries, Glass Noodle Bowl (vegan/non-vegan) offered with the choice of chicken or tofu, and the Salmon with festival rice & broth.
The La Brea with Charbay green tea vodka, Chareau aloe, matcha syrup, lemon and soda; Ginger’s Dream featuring Cutwater Three Sheets rum, Giffard ginger, lemongrass, syrup and lime; and the Californiano with Bruto Americano, St. George raspberry liqueur, Peychauds, and soda.