Little Pine – Los Angeles – November 2019 – 4 yrs – Anniversary


Little Pine, an organic vegan bistro from celebrated singer-songwriter Moby, will officially open its doors on Thursday, November 19. Located in the bohemian Silver Lake neighborhood of Los Angeles, the restaurant will offer Mediterranean-inspired California cuisine featuring 100% organic plant-based produce and ingredients. At the front of the bistro will be a retail space featuring eclectic home accessories and gifts from Moby’s favorite artisans, artists and authors. As a restaurant built for the neighborhood, little pine will provide a sanctuary that unifies locals. The eatery represents everything that Moby is passionate about, including organic food, veganism, community, and architecture and design.

Moby worked closely with prominent Interior Designer Tatum Kendrick of   Studio Hus to create the little pine space, situated in an art-deco building. Featuring a mid-century modern yet timeless layout, the restaurant space evokes a mountain-lodge vibe, while maintaining a level of artistic sophistication. Sustainability is essential to the design and cuisine, as evident in the selection of raw tactile materials, such as plywood, ceramic tile, and concrete, which are visible throughout, as well as elegant Carrara marble on the countertop and tables. The layout is balanced with eclectic fabric, as well as one-of-a-kind artwork, including custom wallpaper with a black and white forest landscape from Moby’s own photography. The resulting space is a warm and comforting, yet modern venue that supports little pine’s fresh take on Mediterranean-inspired California vegan cuisine.

Little Pine will be open for breakfast, lunch, and dinner daily, and weekend brunch. The restaurant will serve vegan dishes utilizing the freshest, sustainable ingredients.  Some of the salad items are Panzanella salad with toasted bread, market vegetables, and avocado; Farro Walnut Salad with butternut squash, arugula, scallions, and pomegranate; and Mediterranean Salad with arugula, kale, spigarello, red frill, olives, and avocado. Dinner entrees include Trio of Stuffed Shells with olive and pesto, roasted artichoke with herbed cream, and spinach and ricotta in a marinara sauce; and Meatballs and Polenta with fried polenta, and blistered tomatoes in a marinara sauce.

The menu will also offer an extensive beverage program, including 100% organic wines and premium teas, such as Rishi’s Earl Grey Vanilla, and Art of Tea’s French Lemon Ginger, and White Peony, to name a few.

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