Odys + Penelope

Ever a fan of Chefs Quinn and Karen Hatfield's cuisine, I was beyond excited to try their new-this -year "churrasco and grill," Odys & Penelope. Just a few steps north of their Sycamore Kitchen Cafe, Odys & Penelope (the Greek literary nomenclature was inspired by the original columns adorning the front-facing wall of this District La Brea locale) finds its heart in three main components -- its open grill, its wood-fired smoker, and its Brazilian "churrasco" grill. Glorifying, as always, locally-sourced, sustainable California fare, Chef Quinn excels in his dishes ranging from creamy Dungeness crab, avocado, fennel, and Fresno chili on crostini; to his heralded five-ounce dry-aged churrasco sirloin cap with crispy onions and horseradish cream; to elegantly creative vegetable sides like a hearty bowl of creamy cauliflower, millet, English peas, and almond-tarragon pesto. I must apologize to Chef Karen, as -- in typical form -- my boyfriend and I found ourselves too sated after the savory portion of our meal to enjoy one of her masterful desserts (however, we're both excited that that provides us precisely the right excuse to dash back to the restaurant sooner than later to experience her cornmeal ricotta fritters, or her fan-favorite chocolate meringue pie!). 

Dress: Pinup Couture Scrumptious Sleeveless Dress in Leopard
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Glasses: Marc by Marc Jacobs (old)

Grilled bread crostini with creamy Dungeness crab, avocado, fennel, and fresno chili.

Lamb lettuce wrap nightly special.

Fried wild mushrooms with Persian garlic sauce.

Oak-grilled branzino with cherry tomato, spring onion, summer squash, lemon confit, and green olive tapenade.

Creamy cauliflower with millet, English peas, and almond-tarragon pesto.

Dry-aged Sirloin cap with crispy onions and horseradish cream.