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

Warm skillet buns, maple brown butter glaze 7
Grilled focaccia avocado toast, house ricotta, cherry tomatoes 12
Summer chop, peach, cherry tomato, lemon cucumber, feta, grilled corn, mizuna, almond 13
Grilled melon + arugula salad, roasted beets, chickpeas, wheat berries, spiced yogurt 12
Grilled prawns + cauliflower “grits”, smoked paprika butter 12


Breakfast Mains

Cornmeal ricotta pancakes, Pudwill blueberries, salted butter + maple syrup 14
Nduja sausage + potato hash, escarole, cipollini onion, fried organic eggs 14
Frisee + smoked trout salad, warm fingerling potatoes, avocado, fried organic egg 15
Ham + cheese slow baked omelette, smoked hazelnut romesco, lemon herb salad 14
Yeast raised chocolate chip-buckwheat Belgian waffle, whipped creme fraiche 14
Porchetta eggs benedict, housemade english muffin, hollandaise, breakfast potatoes 15



Smoked pork loin sandwich, carmelized onion, melted Swiss, quick pickles + shredded lettuce, hot mustard aioli, Hawaiian style bun 17
Grilled salmon sandwich, heirloom tomato, dill tartar sauce, fennel salad, toasted Hawaiian style bun 16



Ginger chicken sausage, fresno chili-apple jam 8
O+P house cured and smoked bacon 7
Roasted paprika-rosemary breakfast potatoes 6
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 7 

Fried wild mushrooms, Persian garlic sauce 13 
Smoked lamb lettuce cups, green hummus, pickled onions, yogurt, mint 14 
Grilled bread crostini, creamy Dungeness crab, avocado, fennel, fresno chili 18 
Grilled local squid, andouille potato hash filling, roasted tomato sauce 14
Spicy tuna “tacos”, harissa aioli, avocado, lentil shell, pickled vegetable salad, cilantro 15
Grilled Florida white prawns, ginger chermoula 19


Grilled McFarland Springs trout, charred cabbage, cherry tomato, tamarind sauce, scallion pistou 26
Oak grilled branzino, braised leeks, asparagus, escarole, lemon confit, green olive tapenade 32
House made pappardelle, pork belly bolognese, fried sage 19
Marinated Niman Ranch skirt steak, carrot ginger puree, Fresno chilies, cilantro, radish 28
Slow grilled tri-tip, charred broccoli, O+P béarnaise 32
Oak-Roasted Beef Sandwich, caramelized onion + mushrooms, melted Swiss, hot mustard aioli, Hawaiian style bun 17


For the Table

From the Brasero

From the Garden
Grilled melon + arugula salad, roasted beets, chickpeas, wheat berries, paprika yogurt 12
Summer chop - peach, cherry tomato, lemon cucumber, feta, grilled corn, mizuna, roasted almond 14
Sprouting kale, brown butter, house made sambal 8
Creamy cauliflower + millet, walnut pesto 9
Roasted “spaghetti” squash, salsa cruda, parmesan 8
Grilled snap peas and tendrils, chimichurri 8

Nightly Selections - From the Brasero (limited quantities)

Bacon wrapped chicken thigh, lemon date sauce (3 oz) 10
Maple rosemary glazed Niman Ranch pork ribs (6 oz) 16
Dry aged churrasco Sirloin cap, crispy onions, horseradish potatoes (5 oz) 28
Apple wood smoked shortribs, Western Sweet (16 oz) 44



“Tiramisu” copetta, flourless brownie, cocoa granita, mascarpone mousse, espresso ice cream 10
Warm brown butter crostata, braised blackberries, lemon gelato 12
Warm caramel cake, roasted strawberries, orange, ginger ice cream 12
Cornmeal ricotta fritters, blueberry marmelade, buttermilk ice cream 12
Chocolate rye pie, peanut crumble, vanilla malted ice cream 12

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 during gridlock times is located on the corner of 1st and La Brea otherwise it is directly in front of the restaurant
  • 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."

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"


(#1 best date spot)

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