The name Birch is a subtle homage to chef Brendan Collins’ hometown of Nottingham, England, where he grew up near a copse of birch trees.

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 his famous chicken liver and foie gras mousse with port wine jelly, pickled mustard seed and brioche made in house, or the grilled octopus with shishito peppers, red pepper hummus and sesame squid ink and of course the house classic “the pork shank” with palm sugar, black garlic hoisin and za’atar bread. Dishes will be shareable ranging from appetizer-like to larger format options, fostering a convivial atmosphere.