When Chef Kris Morningstar left Ray’s and Stark Bar, determined diners all over the city scoured social media to see where he would surface next. And it was in late 2014 that Terrine—the first partnership between Stephane Bombet and Morningstar, and first solo venture of Bombet Hospitality Group (Faith & Flower) opened its doors.
“We’re going to make food that people crave, that makes our guest feel at home, inspired by our home in California,” said Morningstar.
For the menu, Morningstar integrates bold flavors with classic techniques, which is more than evident in his house made charcuterie selection and robust dishes like veal meatballs with buckwheat strozzapretti, caraway and dill sauce; agnolotti with truffled rice filling and hen of the wood mushrooms; and boudin noir with parsnip puree, roasted apples, cippolini onions and vinegar sauce.
Enjoy it in the dining room where dark wood meets exposed brick walls, or on the cozy outdoor patio that is illuminated with strings of soft lights.
Terrine is a place where you can pop in for a casual bite or extravagant meal. The expansive menu, not only encompasses the aforementioned pastas and charcuterie but is also filled out with a variety of pizzas (think mushrooms, truffle cheese and sage; and bacon, fromage blanc, gruyere cheese and caramelized onions) and forever favorites like the “city’s best” fish & chips, moules frites and onion soup topped with gruyere cheese. Pair your food with a wide selection of mostly French wines and tasty classic cocktails from Ryan Wainwright like the smokey Rob Roy with scotch, chinato, and angostura and crisp Bourbon Whiskey with ginger, cynar, lime and soda.
But wait, there’s more. Terrine offers brunch—three days a week. So whether you want to get a jump on your mimosa drinking on Friday or enjoy a more traditional brunch setting on Saturday and Sunday, you have plenty of options. Menu stand outs induce the Pain Perdu with vanilla-battered French toast, sea salt caramel frosting, and maple; spicy fried chicken and grits with beautifully fried chicken over a bed of grits with scallions and maple; “Eggs in Purgatory,” two fried eggs served in a spicy tomato sauce topped with fennel pollen, basil and pecorino cheese; and the gravlax tartine where cured gravlax top freshly baked bread smothered in garlic cream cheese.
Check out a few highlights from the menu:
8265 Beverly Blvd., L.A., 323.746.5130. terrinela.com