Leviathan Debuts in Encino

Scratch Restaurant owners Chef Phillip Frankland Lee and his wife Chef Margarita Kallas-Lee have expanded their eateries with the new Leviathan. Focusing on seafood, this al fresco 16-seat restaurant is located in the courtyard downstairs from ScratchBar and Pasta Bar in Encino.

Diners can choose to dine in front of the action in the small kitchen at the six-seat chef’s counter with Plexiglas barriers between guests or enjoy dinner at one of four socially distanced tables.

Centered on wood fired cooking, Chef de Cuisine Dylan Stage’s menu incorporates fresh ingredients into seasonal seafood dishes. Guests can begin dinner with a choice of innovative cocktails including a Vermouth Spritzer; Rosemary Gin & Tonic; 2018 Liquid Farm Rose; 2016 Domaine Rolet Arbois; 2018 Wenzel Wild and Free Furmint and a 2013 Caraccioli Brut Cuvee, or choose from a variety of beers and wines.

Diners can choose from a la carte items or “Fire the Menu” and enjoy all of the dishes. When we visited, the menu included Blue Fin tuna with artichokes, almond and bell pepper; Spot Prawns with tomato, quail egg and bottarga; mackerel with squash, eggplant and peppers; Maine lobster with fennel, peach and yogurt; branzino with cranberry beans, endive and habanada; Wagyu ribeye with turnips, tarragon and grapes; Shimaaji with cucumber, melon and shiso; King Crab with watermelon, ricotta and basil; Salt cod with sourdough, tomato and olive; baby octopus with garlic, black rice and parsley; trout with cabbage mustard and potato and pork belly with melon, mint and broth. Prices range from $17 to $42 per dish. The entire menu comes in at $310. We ended our dinner with Chef Margarita’s delicious sourdough panna cotta with cookies.

“The name Leviathan, referencing a powerful mythological sea creature, perfectly encapsulates the kind of impactful flavor combinations and creative plates designed for our seafood-focused menu,” says owner and executive chef, Phillip Frankland Lee. “We are enthusiastic about having the brilliant Dylan Stage as chef de cuisine of Scratch | Restaurant’s newest concept and know that he will pull from his vast experience working in some of the world’s best kitchens and impress our guests with his culinary talents.”

Chefs Lee and Stage collaborated to create the menu for Leviathan, drawing inspiration from Stage’s years spent cooking in some of Spain’s top Michelin Starred Restaurants. After having graduated from the Culinary Institute of America, Stage moved to Spain, where he worked his way up through the ranks of such renowned restaurants as Comerç24 in Barcelona; Diverxo in Madrid; and El Celler de Can Roca in Girona. In 2013, he moved to New York City and worked at several notable restaurants, including Per Se; Il Buco Alimentari; and Aldea.

Leviathan, located at 16101 Ventura Blvd in Encino, CA, is open Wednesday through Sunday, from 5:00pm – 10:00pm. Visit www.LeviathanRestaurant.com for reservations.