A funky corner spot with lush patio, spirit forward cocktails and bright Cali-Asian dishes with influences from the low country.
Freewheeling food truck grad Macks Collins serves adventurous Southeast Asian-influenced comfort food at this downtown Culver restaurant with a vibrant, plant-filled patio. The streamlined menu is punctuated with treasures, such as a Thai-inspired chicken katsu, which features pounded, panko-coated thigh meat showered with potent pickled bird’s eye chiles, that are reason enough to visit. There’s also crispy squid dressed in Japanese curry vinaigrette. Led by Mattie Hanson, Piccalilli’s mixologists whip up some of the city’s most innovative cocktails and mocktails with house-made, seasonal ingredients, like salt-preserved persimmon and five-spice chocolate syrup.
When: Monday–Thursday from 5–6 pm; Friday and Saturday from 4–6 pm; Sunday from 2–6 pm.
Come happy hour, this downtown Culver patio spot that’s just a stone’s throw from Sony Studios offers some of its Cal-Asian small bites like Miso Pork Jowl and Crispy Chicken Skin for between $7–10, plus craft beers, a few specialty cocktails, and a trio of wines by the glass all for $9 and under. Bonus: Happy hour is available throughout the entire restaurant, indoors and out.
How to book: Reservations via Resy. Walk-ins welcome.
This whimsical Downtown Culver City spot is the brainchild of co-owners Macks Collins and Bryan Kidwell, who cut their teeth at Michelin-starred restaurants and launched the highly lauded Mad Pambazos food truck in LA. At Piccalilli, the eye-popping decor—lush plant life, bluish-purple lowlights, butterfly motifs—is as vibrant and adventurous as the food itself. Inspired by everything from South Carolina Lowcountry (Collins is an SC native) to Southeast Asia, the menu is bursting with sit-up-and-take-notice flavors: Green Papaya Salad punched up with tamarind vinaigrette, Brussels Sprouts spiced with Korean chili, Potato Wedges dipped in curry salt and sambal aioli, and Tender Miso Pork Jowl brightened up by house ponzu sauce. Sunday brunch brings the same energy with a few additions you won’t find on the dinner menu, like savory toast with umami-rich Chinese black bean sauce and a sweet version slathered with kumquat marmalade and crème fraîche. Drinks are no afterthought either; Piccalilli’s mixologists concoct house-made syrups and liquor infusions on site for a rotating menu of creative craft cocktails.