Fellow

Hamachi crudo with tomatillo aguachile, avocado, and serrano.  
 

A must try, before we switch it up for our Spring Menu! Grilled wagyu with creamed endive, parsnip, and black truffle.

Fellow added a button to help you learn more about them.

Fellow updated their business hours.

Marinated Scallops with persimmon, citrus, and daikon by Chef

Take a peek into our lab where the creative process behind our menu is fueled by collaboration and a common goal: to create an unmatched dining experience for every guest.

Discover our fall menu from Tuesday to Saturday, from 5-10 pm. Reservations are available on the link in our bio!

The perfect way to end your week? Our poached lobster with brussels sprouts, sunchoke and ginger.

Join us for dinner and start your weekend with a refreshing take on fine dining.

Reservations are available on the link in our bio!

Attention, Los Angeles! We are updating and expanding our hours of operation. Join us 👇

for dinner 🍽
Tuesday - Saturday
5:00pm -10:00pm

at the Bar 🥃
Tuesday - Saturday
5:00pm - 11:00pm

Reservations are available on the link in our bio!

Friday night starts with a crudo.

New Hamachi crudo with apples, horseradish and sorrel.

Which cocktail are you pairing this stunning appetizer with?

Behind the scenes from one of our Wine Tasting sessions with our sommelier Sean. 🍷

Week after week we deepen our wine knowledge to provide every guest with an elevated dining experience and help them find the perfect wine for their occasion.

Reserve your table in the link in our bio and explore our world class wine list!

Stick with your favorite or try something new with 's outstanding bar program.

Our Zero Fashioned is our very own World Class Bartender of the year, Adam Fournier's take on a non-alcoholic old-fashioned! Our cocktail program is designed to give every guest, even those who don’t drink, the opportunity to enjoy the full Fellow experience.

Come for the cocktails, stay for the Michelin-level food!

offers a premiere bar program run by the 2021 bartender of the year, Adam Fournier, Bottled In Bond L.A. Come in to enjoy signature cocktails and non-alcoholic cocktails made by the very best until 11 pm!

A Fall classic with a Fellow twist!

Japanese sweet potato agnolotti with collard greens, hazelnut and aged Gouda.

Reserve your table in the link in our bio to explore all the new additions to our menu, including the black truffle gnocchi and our poached apple dessert with miso caramel, oats and fenugreek ice cream.

Michelin-level experiences are waiting for you at .

We are constantly challenging ourselves to create elevated dishes that are in tune with the seasons. Join us for dinner and explore the new Fall additions to our menu.

Reserve your table today: https://www.exploretock.com/fellow/

What’s better to follow a Michelin-level meal than a spectacular dessert. In our new fall menu, we are featuring poached apple with miso caramel, oats, and fenugreek ice cream. This is the perfect dish to round out your experience here at . Make your reservation to try it today!

Elevate your dining experience at by ordering our unbelievably delicious short ribs. We ensure that all our meals are prepped with the utmost care in the kitchen and are ready to be presented to you. We hope to have you in soon to enjoy our grilled short ribs served with potato, maitake mushroom, and horseradish.

Black Truffle Gnocchi with mushroom and crispy chicken skin.
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Fall vibes are in full effect at ! Join us for dinner and explore our new Fall-inspired dishes.
🍂
Make your reservation on the link in our bio!

You can sip with us! 🍷 Whether you order something sweet or savory, we have a selection of 2500 + labels that will go perfectly with any meal on our menu. Our team of expert sommeliers is ready to provide wine insight that any diner might need.

I think we can all agree one of our favorite things about fall is the produce. So here at , we’re taking advantage of it.

We are making the most of the fall season and all it offers with our new fall menu offerings. Be sure to come in and try dishes like our marinated heirloom tomato salad with togarashi and shiso. 🍅

Reserve your table today through the link below!

https://www.exploretock.com/fellow/

lies at the intersection of legacy and innovation.

Housed in the historic Westwood Village Market Market building that dates back to 1935, here at Fellow we uphold the original structure and inherent character of the venue. We call upon classic old Hollywood charm while managing to create an innovative and elevated dining experience.

📷: on

Have you learned about our bar program at ??

The cocktail list created by our bar manager, Adam Fournier features inventive drinks made from premium spirits and fresh ingredients. We also offer a variety of non-alcoholic beverages and low ABV options with our house-made non-alcoholic spirits.

Featured here is our Practicing Sandita cocktail 🍸

The seasons are changing, and so are our dishes at ! Our commitment to seasonality is showcased with new fall additions to our menu.: dishes such as the heirloom tomatoes, the hamachi crudo, and even a brand new dessert!

One of our latest show-stopping dishes, featured here, is our reimagined hamachi crudo with apple, horseradish, and sorrel.

Be sure to try out our brand new offerings at Fellow by reserving your table here: https://www.exploretock.com/fellow/! See you soon! 🍂

There’s truly nothing better than a perfect wine pairing🍷

is home to a wine cellar with more than 2,000 labels from 350+ producers from vineyards in Bordeaux to Napa Valley. The exceptional wine service provided by our sommeliers Sean, Scott, and Ben enhances the overall experience here at Fellow.

Featured: Our Premium Cabernet from our wine-by-the-glass list: Faust Cabernet Sauvignon Napa Valley 2018 paired with our grilled Short Rib with potato, maitake mushroom, and horseradish.

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Calling all 🍰 Finish your night at by staying for one of our delicious desserts. Here’s a little behind the scenes of our pastry chef, Yesenia, making Butter Mochi Cake. This cake is made with chocolate butter mochi, dulce de leche, and sesame. To top it off, Mochiko Flour is used when prepping the batter to give it a light, chewy texture. How’s that for a sugar craving?

Did you know that we have a team of wine specialists? Our staff is guided by our in-house sommeliers, Scott Lester, Sean Liu, and Ben Aviram, on tasting notes and pairings, and learning about varietals and the production process of wine EVERY week! Rest assured, you’ll be in good hands at Fellow on . See you tonight! 🍷