Strauss’ signature pastrami is the star of a killer quesadilla ($17). The yaki onigiri ($8), a grilled rice ball with smoked salmon, fresh dill, crème fraîche, red onion, miso butter and everything sauce, is delightfully warm and salty. Salt and fat are the marks of good bar food, and the dishes at Oy stick to your ribs and pad your gut. It went so well that the owner of the bar approached him about another space - Flask, the liquor store in Highland Park where Jeff’s Table operates. Strauss did a two-month stint serving Reubens, salads, chicken wings, crispy chicken sandwiches and pickle platters to bar customers. A friend who had attended a few of the Super Bowl parties “was doing a comedy night there, when it was Oyster House, and she floated my name to start doing pop-ups in the kitchen,” he said. Oy Bar wasn’t an unfamiliar space for Strauss it’s the first place he cooked and sold his food professionally. This is a friendly place to lie low and have a drink, a place where Strauss and team believed there was an opportunity to modernize traditional bar food. Deep ramen bowls and big oval dinner plates line the cabinets at the end of the bar, a signal, perhaps, that portions will be generous. The wood banister lining the rim of the bar is so comfortable and familiar that you could, as I imagine many people have, take a nap there uninterrupted. ![]() Thousands upon thousands of oysters have been shucked inside this space, and the ghosts of $10 boilermakers, spilled liquor, seafood and fryer oil have created their own lasting ecosystem. Walk through the matte black door and you’re likely to notice a salty musk that permeates the air. Oy Bar, formerly known as the Oyster House, opened in 1972, and it remains a neighborhood fixture, doing business next to an auto service shop in an inconspicuous San Fernando Valley shopping center on Moorpark Street. Now, Strauss has set his sights on Studio City’s Oy Bar, bringing the Jeff’s Table sensibility to its bar food. ![]() Customers became ardent fans of certain sandwiches, referring to them as if they were picking their favorite character in a TV show: among them, the yuzu kosho turkey, brined with citrus and served with green chili aioli and peppery arugula a miso-crusted roast beef sandwich with horseradish crème fraîche and - perhaps the most beloved - the Dirty Baby, a turkey salad melt with crispy shallots, chili crisp and shiso-pickled red onion. The fare at his deli, which he christened Jeff’s Table, reflects the flavors of his Jewish upbringing, the Greater Los Angeles area and his employees.ĭuring the first year of the COVID-19 pandemic, the popularity of Jeff’s Table soared. Strauss, a former TV writer and “Friends” supervising producer, is a self-taught chef who gained a reputation among friends and family for his home-catered Super Bowl parties. For.When Jeff Strauss opened a sandwich shop in the back of a Highland Park liquor store near the end of 2019, his menu inspired a loyal following, even though the eatery was open for business only four hours a day, six days a week. However you will still spend a pretty penny to eat here. The staff is welcoming and the restaurant is clean and inviting. If your looking for a chain Mexican restaurant this is a great place. Menu did have a lot of good choices to go with. ![]() It wasn't crowded so we got seated right away. Stopped off here as it was a place recommended earlier. The service was fast and the server was attentive and friendly. The dinning area had huge stain glass windows of Mexican style art. Moreįirst off this place is extremely beautiful inside. The tortilla station is kinda amazing to watch, the staff is friendly and fast. Usually stop by on my way home from work and this is my 5th time here and I have to leave a review, CARLOS is hands down the best here, he's attentive and courteous, always smiling, the food is.
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