Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The Bellwether

13251 Ventura Blvd. (Longridge Ave.) Send to Phone
818-285-8184 | Make Restaurant Reservations | Menu
Seasonal California cuisine is prepared in an open kitchen at this Studio City restaurant.

Cuisine
Open
Dinner nightly
Features

* Click here for rating key

The Bellwether, Studio City, CA

The Bellwether Restaurant Review

: Chef Ted Hopson and Ann-Marie Verdi, who worked together at Father’s Office, teamed up to open The Bellwether. A patio along Ventura Boulevard gives way to a dining room with banquette seating and an open kitchen. Hopson sticks with the seasons and shops at local farmers markets to fuel his menu, which allows you to "share a little" or "share a lot." The Bellwether also tests dishes undergoing R&D that could make the main menu. We experienced butternut squash carpaccio resembling a bouquet, served on toasted walnut milk with honey vinegar. From the core menu, hope to find roasted carrots with chamomile carrot jus, carrot top salad and hazelnuts. Meatballs could either consist of pork and beef served Italian-style with ricotta, Pecorino Romano and tomato sauce; or Middle Eastern goat with muhammara, mint, rice and shaved almonds. Crispy pork rillettes are served on potato rosti with a crispy pig ear lid and sunny egg in ham hock gravy. Seafood is treated with care, too, particularly flaky yellowtail with ancho chile-caramelized onion purée, sweet corn and radish. The Bellwether has a thoughtful craft beer menu and pours creative cocktails that riff on classics. Fellow Father’s Office alum John Park (Quenelle) supplies desserts like chocolate mousse cake with a scoop of cherry ice cream anchored in crushed pistachios.
Discover LA's best new restaurants
New & Hip Restaurants in LA

Check out these new and trendy LA restaurants, from DTLA to Santa Monica and beyond.



RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.