"By day, Little Fish Melrose Hill serves the couple's elevated version of Filet-O-Fish that first put them on the map in the early days of the pandemic, plus a handful of other lunch-only items inside a sun-soaked, minimalist dining room defined by clean lines and a bright red terrazzo floor. Come nightfall, the restaurant transforms into an effortlessly chic dinner destination, fried fish sandwiches swapped out for evening-only dishes that afford Sonenshein and Vahle the opportunity to flex in the kitchen."
"During lunch, newer items like a marinated steak salad, a classic tuna melt, and a soy-cured mussels "beach sandwich" on ciabatta might lure you away from Little Fish's beloved fried fish sandwich. At dinner, Sonenshein and Vahle have leaned into wintertime comfort with a rustic pork-and-shellfish cotechino. The melt-in-your-mouth slices of sausage get accompanied by lentils, turnips, and pickled peppers - the perfect dish on a cold-for-LA evening."
"Try the abalone rice, stuffed cabbage rolls, and all-day chicory salad. The slightly bitter greens are offset by a mustard-heavy dressing, crunchy bits of celery, and plenty of crispy onions. For dessert, there's a seasonal fruit and cheese plate, but those in search of sweets should order the warm, crumbly masa cake topped with ice cream and a heavy portion of lime zest. The combination feels reminiscent of Key lime pie, albeit in skillet cookie form."
Anna Sonenshein and Niki Vahle expanded their successful pop-up into Little Fish Melrose Hill, a full-service restaurant near East Hollywood. By day the dining room offers an elevated Filet-O-Fish and several lunch-only items in a sun-soaked, minimalist space with clean lines and a bright red terrazzo floor. At night the menu shifts to dinner-only dishes showcasing seasonal, inventive cooking, including a rustic pork-and-shellfish cotechino with lentils, turnips, and pickled peppers. Other highlights include abalone rice, stuffed cabbage, and an all-day chicory salad. Dessert offerings include a warm masa cake with ice cream and lime zest. Valet is available on Fridays and Saturdays.
Read at Eater LA
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