"Try the crispy chicken thigh karaage, fried in a feather-light batter and doused with a tangy chile-honey sauce. The sweet-and-spicy interplay feels like some of the fried chicken glazes you might find in Koreatown. At brunch, try the tamagoyaki-style omelet, an oval spiral of luminous golden eggs sliced and crowned with shaved Comté, chives, and cracked black pepper."
"Picture dark wooden accents; plant vines dripping from the ceiling; and a wraparound bar leading, like a serpentine path, to a wall of vinyl that juts out from haphazardly floating shelves. Your Gen Z server might talk to you like your high school nemesis, but you'll accept the hot-and-cold treatment for another bite of glistening duck tsukune. Perch at the counter seats facing Abbot Kinney Boulevard during the day and early evening for prime Venice people watching."
"Venice's RVR isn't a clone of its former iteration, MTN - both from chef Travis Lett, of Gjelina fame - but there are many similarities in design, physical space, acronymic name, and menu that neighborhood locals who loved the former will appreciate in the latter. The precisely cooked, vegetable-heavy izakaya fare, understated-cool listening bar atmosphere, and stellar natural wines seal the deal."
RVR in Venice revives many design, name, and menu elements of its predecessor MTN while offering an updated izakaya identity. The menu emphasizes precisely cooked, vegetable-heavy izakaya dishes, yakitori, and stellar natural wines. Standout items include crispy chicken thigh karaage with a tangy chile-honey sauce; roasted Japanese sweet potato and maitake mushrooms in anchovy-miso butter; and a tamagoyaki-style omelet topped with shaved Comté, chives, and cracked pepper. The space features dark wooden accents, hanging plant vines, a wraparound serpentine bar, and a wall of vinyl on floating shelves. Counter seating offers prime Abbot Kinney people-watching.
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