Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

The Churchill to open on West Third Street helmed by chef Jason Tuley of Santa Barbara's Square One

June 15, 2011 |  7:00 am

TheChurchill 

This post has been corrected. See the note at the bottom for details.

A shiny new restaurant is coming early next month to West Third Street's bustling dining and shopping district. It's called the Churchill and its the work of the same guys -- Beau Laughlin and Brett Cranston--who opened the Hudson in 2009. For a chef they've tapped Jason Tuley, who formerly worked at Santa Barbara's Square One.

It's practically impossible to write about a new restaurant in L.A. these days without using the words "sustainable" and "local," and the Churchill is no exception. Tuley will source herbs, lettuce, tomatoes, root vegetables and more from an edible garden planted on the restaurant's roof. The seasonal American menu will feature cured meats, pasta, pickled veggies, artisanal pizzas and fresh breads.

There will also be a garden patio with a fireplace that is accessed via sliding glass doors from the dining room, as well as a sidewalk patio and a take-out window that will serve Intelligentsia coffee, breakfast items, quick sandwiches, pizza by the slice and housemade ice cream.

In keeping with L.A.'s vibrant craft cocktail movement the bar will serve a variety of handmade cocktails alongside those other bar staples: regional craft beers and a wine menu featuring mostly California vintages.

Completing the scene will be wooden communal tables, polished concrete floors, old records, books and and a photo booth. The Churchill will serve breakfast, lunch and dinner seven days a week, as well as weekend brunch featuring bottomless mimosas, shandies, micheladas and radlers.

The Churchill, 8384 W. Third St., L.A. (323) 650-8384; www.the-churchill.com/.

[For the Record,  12:29 p.m. June 15: An earlier version of this post said that the Churchill will open in June. It actually will open in early July.]

 ALSO:

Times Restaurant Critic S. Irene Virbila knows how to make a great lemon curd tart.

Vote in The Times' Battle of the Burgers. Do it!

When isn't it a good time for perfect ribs? Times Food Editor Russ Parsons says never.

-- Jessica Gelt

Photo: Charcuterie at the Churchill. All meats will be cured in-house by chef Jason Tuley. Credit: The Churchill.

Comments 

Advertisement










Video