Red Herring is slated to debut in DTLA on Monday, December 16, according to a press release Thursday.
Husband-and-wife team Chef Dave Woodall and Emmy-award winning TV producer Alexis Martin Woodall are opening the once-situated-in-Eagle-Rock-restaurant in the Eighth & Grand development, at 770 South Grand.
Red Herring will be open daily for dinner and drinks to start, Sunday through Thursday from 5 p.m. to 10 p.m. and Fridays and Saturdays from 5 p.m. to 11 p.m, with lunch and brunch coming early-2020.
The Woodalls originally opened Red Herring in Eagle Rock in 2016.
They closed the doors in March after “falling in love with the new Downtown LA location, where they’ve been focusing on the evolution of their original concept,” according to the release.
“Eagle Rock couldn’t have been a better place for Dave and me to begin our journey as restaurant owners; we absolutely loved it,” Alexis said.
“But the opportunity to share our hospitality with this vibrant community was simply too good to pass up. We have completely amplified the Red Herring experience, from the menu to the cocktail program and the design, but the heart and intention behind our brand remain completely true. We can’t wait to add our style to the pulse of downtown and see our vision come to life.”
The menu will feature an expanded selection of the restaurant’s made-from-scratch shareable plates.
Dinner highlights include Crispy Quail with a buttermilk waffle, maple syrup, and whipped butter, Sweetbreads with hummus, stewed chickpeas and poblano, caper yogurt, and sumac, Smoked Eggplant Dip with tahini, fresh herbs, and pistachio dukkah flatbread, and (gluten-free) Ricotta Dumplings with house-made bone broth, aleppo, and hen of the woods.
Dessert options will include Apple Pie by the slice, Chevre Cheesecake with pomegranate, black & pink pepper, and mint, and a rotating menu of ice creams and sorbets.
Forthcoming brunch options include Lox Benedict with hashbrowns, black kale, poached egg, and hollandaise, and the Hangover Helper with country fried sausage, gravy, home fries, and eggs, and mid-day diners will be able to sit down with (or take away) a Smash Burger or Ancient Grain Bowl with whipped tofu, avocado, carrot vinaigrette, daikon, togarashi for lunch.
Several vegan and gluten-free options will be made available, menu-wide.
“We’re taking everything we learned in our Eagle Rock kitchen and upping the ante,” Dave said.
“And we’re also giving ourselves more room to play. Yes, the menu is larger and more refined — but it’s also more adventurous, and lends itself to a more exploratory experience.”
The restaurant’s bar menu will include a full program of cocktails unique to the new and improved locale.
Red Herring’s 3,300-square-foot space was created by family friend Marissa Zajack. Design highlights include its “vibrant color scheme and an eye-catching, custom mural designed by artist Mike Willcox” and details like “custom furniture, inlaid brasswork, and white terrazzo tables punctuate the décor.”
The restaurant will offer table, booth and bar seating, as well as an outdoor patio.
