The new restaurant is named after the first documented occupant of the building, The Bank of Venice, which opened the space at the turn of the century, as seen in the picture below!
Like the Venice Ale House, the Bank of Venice will focus on organic fare, featuring a menu based on Pacific Rim and Pacific Northwest cuisine. The “Bank” will serve 30 local ales and 24+ California offerings on the wine wall. Soju fresh fruit cocktail infusions will also be served.
The kitchen will be headed up by Chef Jason Feehrer, who has split his professional career between Hawaii (Palm Café, considered one of the finest on the “big island”) and British Columbia (Sooke Harbor House, one of BC’s “top restaurants”). Feehrer specializes in sustainable seafood and meats, serving all GMO, hormone and antibiotic free fare.
Page two of the menu! Click on the image to enlarge!
The new menu includes Megan’s Meatloaf (prepared daily with Paso Prime grass-fed ground beef), Bangers and Mash (sausage courtesy of Neiman Ranch) and Mac & Cheese (with gluten-free noodles and 60-day raw, aged cheddar). Dishes brought over from The Venice Ale House include Tom’s Catch-of-the-Day Ceviche, classic Mussels Sauvignon (from Carlsbad, CA) and Seared Sea Scallops with garlic sautéd spinach and mashers.
The “Bank” will be open from noon until midnight on weekdays and noon until 2am on weekends.
Call (310) 450-5222 for reservations!