This restaurant is the culmination of his journey as a chef – from his ten years working in Michelin-starred fine dining establishments throughout Europe to his planting of roots in Los Angeles more than a decade ago. Known for his ability to present flavor-rich and composed food, he continues to offer that same sensibility with an easy approachability.
Collins has designed Birch’s menu to reference the diversity in Los Angeles that has intrigued and influenced him over the years. Some examples include rabbit baklava with dates, white beans, pistachio and carrots; monkfish tikka masala with quince chutney and lime pickles; and a whole fried snapper with lemon, fennel salad and a saffron rouille. Dishes will be shareable ranging from appetizer-like to larger format options, fostering a convivial atmosphere.