Sean Brock's Darling Brings the Soul of the South to the Heart of West Hollywood

"In addition to custom hand-forged wood grills for its smoky meats, Darling's interior demands attention, with an expressive mural, high ceilings, and a custom-made hi-fi system. Brock contends that California's ingredients are the best in the country, and for this reason, among many, the established Southern chef has planted roots in the state: he splits his time between his Nashville home and Los Angeles."

"Ginger, plum, sorrel, and turmeric throughout the yellowfin tuna tartare produce a vibrant appetizer. The menu, like many in Los Angeles, rotates with the seasons. Currently, Hokkaido scallops with golden beets, almonds, and herby lovage are worth seeking out. Darling's oaky dry-aged burgers evoke a Peter Luger's steakhouse style, with only 24 available each night. Brock brought along former Husk chef Ben Norton, whose extensive live-fire skills come into play with Darling's red oak-grilled 45-day bone-in New York strip."

"Lee's wonderfully briny celeriac with mezcal, pear, brandy, pomegranate bitter, smoked celeriac, saffron, lime. If there's room, the profiteroles with grilled vanilla ice cream, white chocolate, and hazelnut sauce are a must after dinner. I found the front hi-fi room to be best for group hangs with cocktails and appetizers, or as a solo diner at the bar while enjoying Brock's music selections. The dining rooms feel spacious and social."

Darling in West Hollywood offers a seasonal, California-focused Southern menu led by James Beard Award–winning chef Sean Brock and cocktails from former Pijja Palace bar director Jason Lee. The kitchen uses custom hand-forged wood grills and live-fire techniques, producing smoky meats and an oak-grilled 45-day bone-in New York strip overseen by former Husk chef Ben Norton. Standout dishes include yellowfin tuna tartare with ginger, plum, sorrel, and turmeric; Hokkaido scallops with golden beets, almonds, and lovage; and an oaky dry-aged burger limited to 24 nightly. The interior features a custom hi‑fi, a 23-foot mural by Narsiso Martinez, high ceilings, and spacious, social dining rooms. Desserts include profiteroles with grilled vanilla ice cream, white chocolate, and hazelnut sauce.

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