About O+P

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Opened in January 2015, Odys + Penelope is a casual, churrasco and grill by Quinn and Karen Hatfield, the culinary couple behind the popular neighborhood eatery, The Sycamore Kitchen. At the heart of Odys + Penelope are its open grill, wood-fired smoker and Brazilian churrasco. Using these elemental live-fire cooking methods, O+P Bar the restaurant offers an eclectic menu of flavorful and simply prepared California fare, with a strong emphasis on locally sourced and sustainable meats, seafood and seasonal vegetables.

“[T]he ambiance is neighborhoody but the food is destination worthy.”

- Frontiers

The Food

Starters and small bites include The Farmer’s Dozen Salad with 12 seasonal raw and roasted veggies, herbs, pepita “butter” and lime vinaigrette and Hot Skillet Focaccia served with dandelion greens and parmesan. Moving toward entrées, hearty plates like Slow Grilled Wagyu Tri-tip with charred broccolini and O+P béarnaise appear alongside lighter offerings such as Grilled Line Caught Swordfish with barley, mushrooms, cherry balsamic and salsa verde. Seasonal sides run the gamut and include Creamy Cauliflower and Millet with walnut pesto and Panang Sautéed Blue Lake Beans with roasted peanuts. Also not to be missed are “The Specials from the Brasero,” a section of the menu offering simple preparations from the fire that are made for sharing such as the Dry-Rubbed Smoked Short Ribs with Quinn’s Western Sweet Sauce and Bacon Wrapped Chicken O+P Bar Thighs with lemon date sauce. Finishing the meal is a selection of Karen’s critically acclaimed desserts including Chocolate Pie with Spanish peanuts in a rye crust, served with malted ice cream.

The Drink

Odys + Penelope offers a full slate of craft beer and wine, as well as handcrafted cocktails such as the Bloody Derby made with blood orange juice, honey and rye whiskey.

The Style

Original Greek-style columns in the District La Brea space sparked the inspiration for the name, which pays tribute to the legendary couple, Odysseus and Penelope of Homer’s Greek epic, the Odyssey. The restaurant features a modern rustic design with a semi-open kitchen allowing guests a view the live-fire cooking elements at work.

Weekend Brunch

Small Bites + Starters

“Ode to McDonalds” warm apple turnover    6
Warm almond brioche “french toast”    7
Warm sweet potato galette, carmelized bacon + onion, goat cheese, roasted walnut   7
Spring salad - Market lettuce, cherries, roasted beets, blue cheese, roasted hazelnut 13  
Sugar snap pea “ceasar,” creamy parmesan slaw, roasted almonds  13 
Grilled prawns + cauliflower “grits”, smoked paprika butter 13


Breakfast Mains

Cornmeal ricotta pancakes, Pudwill Farms blueberries, salted butter + maple syrup   15
Nduja sausage + potato hash, escarole, cherry tomato, cipollini onion, fried organic eggs   15
Frisee + smoked wild salmon salad, warm fingerling potatoes, avocado, fried organic egg   16
House smoked ham + cheese omelette, hazelnut-tomato romesco, lemon herb salad    14
Yeast raised buckwheat Belgian waffle, butter + maple, soft whipped cream    14
Porchetta eggs benedict, housemade english muffin, hollandaise, breakfast potatoes   15
Chicken Adobo fried rice, organic poached eggs, radish salad, sambal hollandaise  15
Poached eggs on “toast”, grilled focaccia, avocado, heirloom tomato, arugula pesto   15


O + P Burger, oak grilled, melted cheddar, apple onion jam,
lettuce, 1000 island, beer battered onions rings     17
Grilled Coho salmon sandwich, heirloom tomato, dill tartar sauce, fennel salad, 
toasted Hawaiian style bun, crispy beet chips  20


Ginger chicken sausage   8
Applewood smoked bacon  7
Roasted paprika-rosemary breakfast potatoes  7
Two organic eggs, fried or scrambled   7
Seasonal fruit bowl   8



We serve dinner 7 nights a week.

Small Bites + Starters

Warm cheese puffs, smoked tomato romesco   8
Fried wild mushrooms, Persian garlic sauce   13
Grilled focaccia, creamy crab, pickled chillis, avocado   17 
Grilled Ecuadorian  white prawns, ginger chermoula   18
Smoked lamb lettuce cups, hummus, pickled onion, yogurt   14
Spicy tuna “tacos”, lentil shell, harissa, avocado, cilantro   16
“Quick ceviche” of Hamachi, apple, cucumber, dill   16
Grilled Monterey Squid, Chorizo Hash, pomodoro sauce   15


Oak grilled salmon, English pea and basil puree, cherry tomato salad + grilled corn  30
Grilled Branzino, braised leeks, asparagus, escarole, green olive  34
House made pappardelle, pork belly bolognese, fried sage  22
Marinated Niman Ranch skirt steak, carrot ginger puree, Fresno chilies, cilantro, radish  30
Oak grilled tri tip, broccolini, roasted cipollini onion, O+P béarnaise  34
Dry rubbed rotisserie pork, cherry mostarda, fingerling potatoes in grainy mustard butter, apple salad  25


For the Table


Vegetable ­Salads + Sides

Sugar snap pea “caesar,” creamy parmesan slaw, roasted almonds 13
Watermelon + cabernet tomatoes, feta, pickled onion, green romesco  14
Charred broccolini salad, roasted beet hummus, hazelnut dukkah    10
Brussels sprout “fried rice”, sunny side-organic egg, sambal     11
Creamy cauliflower + millet, arugula almond pesto    9
Beer battered onion rings, Za’atar dusted, Western Sweet    8

Nightly Selections - From the Brasero (limited quantities)

Bacon wrapped chicken thigh, lemon date sauce (4 oz)  12
Maple rosemary glazed Niman Ranch pork ribs (6 oz)  19
Apple wood smoked short ribs, Western Sweet (16 oz)  44
Smoked + grilled Mary’s chicken, 
buttermilk ranch, pickled sunchokes (1/2 bird)   23



Chocolate budino,olive oil, sea salt, oreos     9
Warm blackberry brown butter crostata, soft whipped cream, buttermilk ice cream     12
Coconut-cashew lime “pie”, local raspberries, toasted coconut ice cream   11
Hot cornmeal ricotta doughnuts, blueberry marmalade, lemon gelato    12
Chocolate rye pie, cocoa crumble, fresh mint ice cream    10

Good to know...

The Basics




  • (323) 939-1033
  • info@odysandpenelope.com
  • Mon-Thurs 6pm-10pm
  • Friday 6pm-11pm
  • Sat 10am-2:30pm and 5:30pm-11pm
  • Sun 10am-2:30pm and 5:30pm-9:30pm
  • We serve dinner 7 nights a week.
  • Weekend brunch, every Saturday &Sunday.
  • Walk ins welcome! - Between our bar, communal table and chefs counter we have close to 30 seats just for walk ins.
  • We have a full bar & 12 stools where we serve the full menu.
  • Corkage is $30 a bottle with a 2 bottle maximum.
  • We are wheelchair accessible.
  • We accept all major credit cards.
  • We love kids and have high chairs.
  • Valet parking is $7.
  • We do not have a private dining room.
  • We have vegan, vegetarian and gluten free options.
  • Photography by DYLAN + JENI


127 s La Brea Ave.

  • Odys + Penelope is located in the middle of the hip neighborhood "district La Brea"
  • There is a gridlock zone in front of restaurant on weekdays before 7pm.
  • Otherwise there is metered parking all along La Brea (see posted signs for details)
  • Valet parking is $ 7 and is located on the corner of 1st and La Brea
  • There is a public parking structure on the corner of 2nd and La brea(see posted signs for rates)
  • The is a public parking lot on the corner of 1st and La Brea (see posted signs for rates)


In the Press


"L.A. chefs Quinn and Karen Hatfield heat up La Brea with their latest hot spot Odys + Penelope. A new HATFIELDS for a new L.A."


"16 hottest restaurants around L.A."


(#1 best date spot)

"The best seats in the house are walk in only, right in front of the grills"

Time Out LA

"Karen and Quinn Hatfield put the grill into focus at this modern churrasco where earthy entrees dominate and desserts rein supreme"


"A casual concept where the ambiance is neighborhoody but the food is destination worthy. Odys + Penelope lives up to the legendary namesake, offering a truly unforgettable meal for the L.A. local"