The Tripel

Like many, I've been a fan of Chef Brooke Williamson since I first became familiar with her on Top Chef four years ago (and was delighted when she won the title on this most recent season!). I stopped by The Tripel in Playa del Rey for lunch the other day, at which Williamson and her husband, Chef Nick Roberts, serve their take on California-style pub food, paired with plenty of craft beer. The restaurant is small and warm, with communal tables topped with succulents and paired with tall bar stools, and the menu serves rich and hearty dishes to match. I learned that balsamic marinated onion rings might as well be the only onion rings in existence, and the serrano pesto broth served with the steamed mussels is delicious enough to eat like a soup. On a cool, beachy spring day, the the Tripel Burger with duck confit, pork, and aged beef, arugula, truffle pecorino, and house apricot jam on an onion brioche would definitely be enough to tempt me to make a drive to the Westside.

Top: AmeraucanaPrintShop Retro Creature from the Black Lagoon Raglan
Skirt: Hell Bunny Black Paula Swing Skirt
Lips: Anastasia Beverly Hills Liquid Lipstick in Tulip
Brows: Anastasia Beverly Hills Brow Definer in Ebony
Bag: Kate Spade New York (old)

Bloody Beer - spiced tomato spiked lager, ice, celery salt rim

Balsamic marinated onion rings with spiced aioli and mustard

The Tripel Burger with duck confit, pork, and aged beef, arugula, truffle pecorino, house apricot jam, on an onion brioche

Steamed mussels and clams with serrano pesto broth with cashews and grilled country bread