Made L.V. opened at Tivoli Village on August 18, and the first question that springs to mind is this: How different will it be from Honey Salt? Local power couple Elizabeth Blau and Kim Canteenwalla are behind both (not to mention that the two restaurants are less than a mile apart).
Though you might see some common threads in décor—wall-length banquettes, whimsical collage work in the restrooms—and subtle similarities among cozy menu items, Made L.V. is definitely not Honey Salt. It’s a tavern specializing in elevated bar food, says Canteenwalla, but you’ll also find some healthier, farm-inspired dishes—just like Honey Salt.
The couple brought chef Daniel Boling from the Lodge at Torrey Pines in San Diego to oversee dishes like Black Mission figs with balsamic vinegar and goat cheese; a delicious take on bacon and eggs with thick cut bacon, deviled eggs and red onion jam; and clams steamed in Tenaya Creek Hefeweizen with chicken chorizo, potatoes and corn in a lobster broth.
The Made menu is formatted for maximum flexibility. Under “jars,” choose from lentil and chickpea hummus with whole wheat pita chips, pimento cheese with saltines and pretzel chips, or a serious chopped chicken liver mousse with ice box pickles on the side. This bar’s chicken wings are butcher-style—not cut into smaller drums and flats—and smoked before being flash-fried and doused with your favorite sauce. Craving nachos? You’ve never had them this way, with pale ale queso and smoked ham hocks.
Made L.V. is open for lunch (most days) and dinner, and will eventually expand with Sunday brunch. If you visited the space when it was Ogden’s Hops & Harvest, you may be surprised at how open and airy it feels; there are three different small patios and a quieter back dining room worth exploring, too. But we recommend starting with a sandwich: maybe the double stack burger, the Carolina-style pulled pork or the Canteen Banh Mi, stuffed with house-made paté, country ham, pickled veggies, herb salad and sriracha mayo.
Made L.V. Tivoli Village, 702-722-2000. Wednesday-Sunday, 11:30 a.m.-11 p.m.; Monday & Tuesday, 5-11 p.m.