Chef Jason Travi, formerly chef at Culver City's erstwhile Fraiche, and David Reiss, proprietor of the Brig and A-Frame, among others, have teamed to open Littlefork. The Hollywood restaurant debuts today, featuring "the flavors of the Atlantic Northeast." (The name's a reference to the small cocktail fork used for shellfish at Arcadian seafood spots.)
The space at Wilcox and Selma previously was Shinn BBQ, and was transformed by Knibb Design into a gray-accented minimalist dining room with wood panels and light-green-and-white floral wallpaper. A covered patio features Scandinavian detailing, an illuminated wood-slatted wall and a Sputnik chandelier.
Signatures on the menu include crispy oyster sliders with tartar sauce and pickled hot pepper; clams casino with cracker stuffing and bacon; Portuguese mussels with linguiça, chickpeas and beer; applewood-smoked brisket with three mustards; and smoked sturgeon with johnnycakes. Big plates feature roast chicken with winter vegetables and gravy; duck breast with braised greens and maple cider sauce; and steak frites with Montreal steak spice butter and maple onion rings. Desserts: whoopie pie, apple cider doughnuts with apple butter and salted caramel, and buttermilk maple pie with whipped cream and candied orange zest.
Try a Saskatchewan Summer -- rye, cardamom, honey, fernet and bitters -- from a cocktail list meant to complement the East Coast-y menu. The bar also features house-made tonic, ginger beer, syrups and juices. Among the bar snacks are malt vinegar pork rinds, maple onion rings, crispy head cheese and smoked-meat poutine.