Cork & Batter is a 10,000 sq ft, three-level restaurant designed by Franklin Studios. Their design objective was to soften the space by playing into modern architecture with an inviting mid-century aesthetic, and by defining unique experiences on each of the three floors.

Cork& Batter will serve breakfast, lunch, dinner, and late-night bites. The menu will have a variety of options for meat eaters, seafood lovers, and vegetarians – sandwiches, salads, flatbreads, and entrees like Atlantic Salmon, Aztec Steak Pizza, and Vegan Primavera Pasta. The menu will also include fan-favorites like crispy wings, nachos, and cheesesteak sliders, all the while paying homage to the roots of Los Angeles with delicious street tacos.

The bar program will be led by Devon Espinosa, whose background includes Sawyer and The Church Key. Devon has won numerous awards including LA’s Best Bartender. He now joins the Cork & Batter team in creating exclusive drinks including, “Side Piece” made with vodka, Pear, Lime, Cucumber – Almond Espuma, or “Nose Bleed Section” – Mezcal, Blood Orange, Lemon, San Pelegrino, Aranciata Rosa. There will also be a dedicated margarita menu featuring strawberry, classic, mango, tamarind, watermelon, Dodger Blue, and other flavors served on a “margarita tree” and fifteen beers on tap.