The Wine House
Wine store · West L.A. ·
Vast wine & spirits selection, on-site storage, and educational classes
Vast wine & spirits selection, on-site storage, and educational classes
"One of LA’s biggest wine shops, Wine House has over 6,000 different options. Meaning - and we mean this literally - you can find any kind of rosé you’re looking for here." - brett keating
"We’re not sure there’s a bigger wine store in LA than Wine House, the West LA staple with more than 6,000 different options. So they have, quite literally, anything you could possibly want, from obscure Hungarian, Lebanese, and Israeli options, to 200 different kinds of grand cru. Curbside pick-up, plus some delivery and shipping options available on their website." - brett keating
"I loved sitting at the bar while eating at West LA’s Wine House Kitchen." - Eater Staff
"We’re not sure there’s a bigger wine store in LA than Wine House, the West LA staple with more than 6,000 different options. So they have, quite literally, anything you could possibly want, from obscure Hungarian, Lebanese, and Israeli options, to 200 different kinds of grand cru. Curbside pick-up, plus some delivery and shipping options available on their website. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Perched on a West LA rooftop blocks away from Sawtelle Japantown, I visited Wine House Kitchen about six months into its run and found a thoughtful, contemporary Vietnamese–French–California kitchen led by chef Maiki Le, who recently dug through three binders of menu notes spanning her two-decade career to shape the restaurant’s direction. Le and general manager/wine director François Renaud have moved the menu away from its opening lineup and toward a full Viet‑French fusion approach—dropping safe items like sliders while keeping popular plates such as the salmon imperial roll with crème fraîche, spinach and three types of roe and the grilled venison chop, and introducing seasonal, personal dishes like a bún bò Huế–spiced elk strip loin that nods to Le’s Vietnamese roots (her parents were refugees). On the beverage side, bartender Chris Grosso experimented with a bright, herby Vietnamese gin called Song Cai and introduced three cocktails, one of which Renaud developed into a Trou Vietnamien served during DineLA with blood orange sorbet; the team is also planning a late‑spring menu to highlight shellfish during spawning season. The room is a softly lit, 40‑seat space above the longtime neighborhood shop Wine House, and despite industrywide staffing challenges I appreciated how the kitchen has become more personal, modern and focused on showcasing both classic and contemporary aspects of Vietnamese and French cooking." - Mona Holmes
