Vegan-friendly Belgian Brewpub Opening in LA | Food Newsfeed
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Vegan-friendly Belgian Brewpub Opening in LA

March 20, 2018 Industry News
Industry News

Angelenos can rejoice in the introduction of Belgian brewpub, Bluebird Brasserie, in Sherman Oaks, California on April 2. Brought to you by Artisanal Brewers Collective (ABC), the brasserie will offer beer connoisseurs and locals alike a quintessential Belgian pub experience including beer brewed on site, themed cocktails, and a traditional menu featuring delicacies like Beer Cheese Croquettes, Moules-Frites and Liege Waffles for dessert.

“The beer culture in Belgium runs very deep and is something that we have always wanted to bring to Southern California,” says Tony Yanow, one of the founders of ABC. “Our goal with Bluebird Brasserie is to pay tribute to Belgian beer culture by creating our own version of a refined, yet casual Old World Belgian pub that is very much a gathering spot for locals.  From the brickwork, to the traditional beer styles and even the frites, we’ve worked hard to make sure every detail is perfect to help create the most authentic Belgian brewpub experience we can.”

Noah Regnery, who brings nearly a decade of brewing expertise to Bluebird Brasserie, will oversee on-site brewing operations with production starting after opening.  Born and raised in San Diego's rich craft beer culture, Noah honed his skills at the legendary Pizza Port Brewing, winning numerous local, national, and international awards from revered events such as the Great American Beer Festival and World Beer Cup. Bluebird Brasserie’s seven-barrel brewing system will brew a rotating selection of Belgian-style beers available on tap that pay homage to traditional Belgian brewing techniques, while the remainder of the tap list will be replete with 10 taps of Belgian-style beers from California breweries such as The Lost Abbey, The Bruery, Allagash, Ommegang and more. A curated bottle list rounds out the beer menu with Belgian offerings such as Duvel, St. Bernardus 12, Deus, as well as some Trappist beers such as Orval, Chimay Red and Westmalle Tripel.

Culinary Director Trevor Faris has created a menu focused on fresh and bright ingredients with a comforting and traditional Belgian twist. Entrées include Steak Frites with green peppercorn sauce and compound butter, Moules-Frites with garlic, shallot and white wine, Moules Au Curry with garlic, coconut cream, green chilies, yellow curry and cilantro, and Moules Provençal with garlic, shallots, celery, fennel, tomato and white wine.  Guests can also enjoy Belgian appetizers like Beer Cheese Croquettes with gruyere, gouda and herb salad, and Boulettes and Stoemp, a traditional Belgian dish with meatballs, mashed root vegetables and leek relish.  A small, yet defined sandwich section of the menu will offer guests distinctive options such as the Brie Baguette with melted brie, herb butter, arugula, radish and lemon, the Veg Baguette with zesty sauce verte, roasted tomato, whipped almond ricotta and frisee, and a vegan Merguez Baguette with Merguez-spiced Impossible Foods meat, Belgian fries, pickled carrots and sauce andalouse. 

The restaurant’s liquor program will feature variations of classic cocktails that incorporate traditional Belgian elements such as Genever, considered to be the national spirit of Belgium and grandfather of gin, in cocktails such as Belgian 75 with No. 209 gin, Saison Dupont and lemon. In addition to the expansive cocktail list, the bar will also offer guests a unique Absinthe experience with several varieties such as Mata Hari Bohemian style absinthe, California based St. George Verte, Letherbee Brun absinthe finished in charred oak, and La Clandestine blanche absinthe, all with the option of being served from a traditional Absinthe fountain. Overseeing the restaurant will be General Manager Lauren O'Neill, who has been associated with the team for six years at Tony’s Darts Away and Mohawk Bend.

Spacecraft designer Kris Keith brings the 104-seat, 4,215 square foot restaurant to life with a mix of traditional Belgian pub design elements. Striking arched ceilings, inspired by La Trappiste in Bruges, Belgium, are covered in red brick and give the space a cozy and rustic feel with warm tones and unique textures. Smaller, essential touches, like the pops of copper found in the bar foot rails and beer taps, call attention to the details that tie the entire space together. The 10-seat bar face is covered in oak paneling, intended to mimic the look of barrels, and topped with granite, a centerpiece of the restaurant where guests will place their orders before finding a seat at one of the large booths, high top tables or brewery-side seating. Candelabra style chandeliers dot the ceiling and give the restaurant a rustic yet authentic feel, and the collapsible glass doors open up to six patio seats, providing the indoor-outdoor space with a classic brewpub vibe during the day and into the evenings.

Bluebird Brasserie will be open for limited reservations and a portion of walk ins for dinner only for the first two weeks of opening- starting at 5pm, and then will be open from 12:00pm-12:00am on Sunday-Wednesday, and 12:00pm-2:00am on Thursday, Friday and Saturday.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.