Brit Gastropub Waterloo & City Opens Tonight in Culver City

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12517 Washington Blvd. Culver City Photo: Tatiana Arbogast

Chef Brendan Collins publicly unveils Waterloo & City tonight in western Culver City below Mar Vista. A vet of Anisette, Palihouse, and Melisse, Collins is a Brit-by-birth who named his new gastropub for a London underground railway line. Partnering with Collins is a pal from Palihouse, general manager Carolos Tomazos, whose resume includes Per Se and Le Bernadin in New York. Waterloo's space, formerly Crest House Family Restaurant, was designed by Thoreen & Ritter as a British "local" for the surrounding L.A. neighborhood, blending both oddball bar and casual restaurant into a spacious, relaxed hall of church pew seating and antique adornment, with a huge patio and 30-foot copper bar among the features. But, more importantly, what's Collins cooking here?

Waterloo plans to start with dinner service, though brunch is coming in the next few weeks. Collins plans to follow a seasonal approach in a menu of hearty European-influenced pizza, pasta, and entrees that utilize his talents as a trained butcher. Waterloo's reps tell us his signatures are Manchester quail with chopped liver on toast, gnocchi with shrimp and veal ragu, and "Murgh Makhini" pizza with yogurt and cucumber, along with a long list of cured meats, terrines, cheese, and pates. Pigs' trotters with sweet breads and salsa verde are just a glimpse into Collin's own passions, as the chef warns he is a huge fan of cooking offal.

As for drinking, none other than Anthony Dias Blue consulted on a list of 25 red and 25 white wines for the list, while ten craft beers will be served on tap and over 20 by bottle. This being a British pub and all, expect cocktails like Pimm's Cups and rickeys, all made from fresh fruit and like the food, all seasonal. See Waterloo's full dinner menu below.

Waterloo & City opens tonight at 5:00 P.M. and reservations are recommended. em>12517 Washington Blvd., Culver City. 310-391-4222

Waterloo & City Dinner Menu

Starters
Maine Scallops, Peas, Pea Raviolo - 12
Slow Roast Pork Belly, Tuna Sauce - 10
Manchester Quail, Chopped Liver on Toast - 12
Tuna Tartare, Piquillo Pepper, Avocado - 10
Sweet Corn Friers, Bentons Country Ham - 9

Salads
Blue, Bacon, Ranch - 8
Arugula, Grilled Figs, Fried Shallots - 9
Roast Beets, Avocado, Sherry Emulsion - 9
Ceasar, Poached Egg - 10

Cured Meats, Terrines, and Pates

Smoked Salmon Terrine, Fried Egg - 10
Chicken Liver & Foie Gras Mousse - 10
Pig Troer, Sweet Breads, Salsa Verde - 9
Duck and Basil Nut, Marmalade - 10
Bentons Country Ham, Mustard - 8
Salami, Capricola, Proscuio - 12
Selection
Commoner - 14
Prince - 20

Soups

Gazpacho, Shrimp Ceviche - 11
Zuppa Di Baccala, Mantecato - 10
Corn Soup, Parmesan Raviolis - 10
King - 26

Pastas
Buccatini Carbonara - 10/18
Gnocchi, Shrimp & Veal Ragú - 12/20
Papadeli, Chicken Balls, Livers, Sage - 9/16
Risoo, Peas, Carrots, Lobster - 14/22

Pizzas
All Amatriciana, Organic Egg, Baby Spinich - 15
Robiola, Zucchini, True Oil - 15
Braised Beef Short Ribs, Stilton, Arugula, Malt Vinegar - 15
Murgh Makhini, Yoghurt, Cucumber - 15

Mains
Pot Roast, Pomme Purée - 22
Grilled Sole, Beluga Lentils, Mergez Sausage - 22
Pork Chop, Beans - 24
Flat Iron, Onion Marmalade, Bearnaise - 25
Rich Lamb, Poor Lamb - 24
Arctic Char, English Peas, Basil - 24
e Fing Burger, Triple Cooked Fries - 16
His and Hers T-Bone, with Stu - 32ea.
Whole Roast Chicken, Wild Mushroom Pot Pie - 24 ea.

Sides
Mac & Cheese All Amatriciana - 4
Carrots, Cumin - 4
Triple Cooked Fries- 4
Broccoli, Red Chiles, Garlic - 4
Organic Greens, French Vinaigree - 4