Hash at the Hotel Erwin has been replaced by a cozy, kicked-back, farmhouse-inspired restaurant and bar named Barlo Kitchen & Cocktails, which manages to keep the name-jousting intact with the hotel’s roof-top lounge, called High. Consistent with Venice’s “Locals Only” aesthetic, Barlo is dedicated to local ingredients, beer, and wine on breakfast, brunch, and dinner menus crafted by executive chef Jason Wiggin.
Reclaimed wood sets the scene here, with a long communal table, planted herbs, and local artwork filling in the lines. Wiggins menu embraces both casual, beach-friendly snacks and fine-dining touches, with everything from bacon caramel corn and shrimp and grits to seared black cod and charcuterie (he’s added a similar selection of eats to High, with dishes like duck confit sliders and something called “sushi nachos”). Wiggin will also highlight a “producer of the month,” currently it’s Ontario’s Drake Family Farms. Ryan Wingo is on drinking duty here, mixing up cocktails that employ fruit preserves, tinctures, infusions, moonshine, and herbs in drinks like The Strawberry Mule and the ominous-sounding Disappear. Currently soft-open and grand-opening this Thursday, check out Barlo’s space and dinner, cocktail and beer, and breakfast menus below.
Barlo Kitchen & Cocktails, 1697 Pacific Ave, Venice. 310-452-1111.
DINNER
SMALLER PLATES
Rocky Free Range Chicken Liver Pate 8
crostini| tiny greens | gooseberry preserves
Fried Barajas Farm Green Tomatoes 9
tomato confit | frisee |whipped merlot]
Maple Leaf Farms Duck 14
kumquat | cumin | radish | cilantro
Pork Belly 11
whipped yukon | chai “bbq” | crisp onion
Shrimp & Grits 16
Anson Mills grits | bacon lardon | brown butter jus
Calamari 11
garlic | peppadew | remoulade
LARGER PLATES
Barlo Burger 13
Drake Family Farm herbed chevre | tomato marmalade |
bacon caramel | arugula
Roasted Filet of Beef 22
yukon | horseradish | balsamic | local micro onions
Seared Black Cod 18
citrus | oyster mushroom | crisp potato
Rocky Free Range Chicken 14
za’atar | kalamata olive | local green beans
GREENS & THINGS
Charred Romaine 7
anchovies | crostini | garlic aioli
Oxnard Farm Purple Kale Salad 6
Point Reyes blue cheese|cucumber|tomato | herb vinaigrette
House Pickled Salad 7
beets | egg | mache |Redwood Hill Farm feta
Roasted Oyster Mushroom 6
peas | carrot cumin puree | local micro onions
Brussels Sprouts 6
bacon |dried cherries | tarragon
BAR SNACKS
Bacon Caramel Corn 5
cashews | caramel | bacon
Truffle Frites 5
parmesan | chives | white truffle oil
Anchovy Puffs 3
anchovies | puff pastry | garlic aioli
CHEESE & CHARCUTERIE PLATE 15
Served with an assortment of in house
preserves, conserves and artisan breads
CHEESE
Point Reyes Blue - Point Reyes, Ca
Drake Family Farms Chevre - Ontario, Ca
Redwood Hill Farms Goat Cheddar - Sebastopol, Ca
MEATS
Boccalone Mortadella - Oakland, Ca
La Quercia Rossa Heirloom Prosciutto - Norwalk, Ia
S. Columbus Secchi Artisan Salame - San Francisco, Ca
At Barlo, we strive to provide our guests with first-rate food and beverage by sourcing our ingredients from the highest quality local and artisan producers. To the greatest extent possible, we source from local producers that we feel embody the values and principals that mirror our own: locally produced, artisan quality, organic, sustainable, humane animal treatment, and minimal processing.
N/A ORIGINALS
HOUSE MADE STRONG GINGER ALE 4
fresh ginger syrup with a touch of lime
WATERMELON LEMONADE 4
Fresh watermelon and Lemon juice
LIBATIONS 10
PORCH SWING Hendricks Gin, gooseberry
preserves, watermelon juice, lemon
LA GRANJA Corralejo Blanco, local berries,
lemon juice, honey, oregano tincture
THE PITCHFORK strawberry and pepper
infused vodka, lime juice, apple juice
DISAPPEAR Tito’s Vodka, Clear Creek Pear
Brandy, house made sour syrup
BEER
Blue Star Wheat, North Coast, Ft. Bragg 4.5%abv 5
Orange Ave Wit, Coronado Brewing , San Diego 5.2%abv 6
Scrimshaw Pilsner, North Coast, Ft. Bragg 4.4%abv 5
Saison Rue, Bruery, Orange County (750ml) 8.5%abv 20
Brother Thelonius (Abbey), North Coast, Ft. Bragg 9.4%abv 9
Racer 5 IPA, Bear Republic, Healdsburg 7.0%abv 5
West Coast IPA, Green Flash, Vista 7.3%abv 5
Cali-Belgique IPA, Stone, Vista (22oz) 6.9%abv 16
Le Freak Belgian IPA, Green Flash, Vista(22oz) 9.2%abv 18
Downtown Brown, Lost Coast Brewery, Eureka 5.0%abv 5
Smoked Porter, Stone, Vista(22oz) 5.9%abv 11
Old Rasputin Imperial Stout, North Coast, Ft. Bragg 9.0%abv 7
BREAKFAST
STANDARDS
Whole Fresh Fruit 1.25
Butter Croissants 3.50
Bagel with Cream Cheese 3.00
choice of sesame, plain or everything
Fresh Muffin 2.75
Granola, Yogurt and Seasonal Fruit 7.95
American Breakfast 10.95
two eggs any style, bacon or sausage, breakfast potatoes and toast
English Breakfast 11.95
two eggs any style, banger, baked beans, mushrooms and toast
Breakfast Burrito 9.95
scrambled eggs, guacamole, black beans, salsa verde, potatoes. Add Chorizo +1.00
French Toast 9.50
with apple compote, blueberry maple syrup
Blueberry Pancakes 9.95
with walnut honey butter, blueberry coulis
Croque Madame 9.95
two eggs sunny side up, ham, gruyere, hollandaise
add brie and mushrooms +2.00
Tacos (2) 9.25
scrambled eggs, crispy potato, pico de gallo, guacamole, crema, chorizo
Eggs Benedict 12.95
poached eggs, ham , english muffin, hollandaise, breakfast potatoes
OMELETS 10.95
Served with breakfast potatoes and toast
Choose three (3) items | each additional item add 1.50
onion, caramelized onion, green onion, mushroom, spinach, bell pepper, tomato, avocado, jalapeno, chive, cilantro, bacon, ham, sausage, chorizo, tenderloin, pico de gallo, sour cream, gruyere, brie, cheddar, feta, egg whites
HASH
served with two eggs any style & choice of toast
Corned Beef 11.95
corned beef, potato, caramelized onions
Vegetable 9.95
yellow & green squash, peppers, mushrooms, potato
Morning Glory 12.50
bacon, ham, sausage, duck sausage, sweet potato
Southwest 12.50
chorizo, avocado, onion, cilantro, potato