RVR

The front of RVR opens right onto Abbot Kinney, with seating that puts you at the center of the street's energy. Inside, the space splits into a few distinct zones. The downstairs is the livelier section, with booths, a long community table, and an analog DJ setup where someone is usually playing from a collection of vinyl records. For a quieter meal, there's an upstairs section that feels more open – almost like the deck of a ship – and a small rooftop area. The bar seats offer a direct view of the open kitchen and its binchotan charcoal grill, the core of the whole operation. This is where chef Travis Lett, who founded Gjelina and Gjusta, has returned to his take on Japanese tavern food, blending it with seasonal California produce and seafood. The cooking is rooted in the izakaya tradition of small, shareable plates. Much of the menu is built around that charcoal grill, which turns out kushiyaki like duck meatballs (tsukune), chicken thigh, and wagyu beef tongue. There’s a real emphasis on seasonal vegetables, with dishes like charred sweet potato with miso butter or grilled costata romanesco zucchini. Beyond the grill, you’ll find house-made gyozas, chicken karaage with a chili-honey glaze, and a selection of hand rolls. Ramen with house-milled noodles is available, but it’s just one part of a much broader menu. Reservations are essential, as the place is almost always booked. The service style is sequential – dishes are brought to the table as they’re ready, not all at once. The bar is where you’ll find the most energy, while the upstairs offers a more relaxed pace.