We believe that pairing craft beers with fine foods allows for a dining experience that is as phenomenal as it is rare. In 2014, Jeremy Raub and Ting Su of Eagle Rock Brewery (ERB), along with Ting’s brother Jerry Su, founded Eagle Rock Brewery Public House with this niche in mind. Our artfully-crafted menu utilizes seasonal and sustainable ingredients of the highest quality, which we hand-select from local farmer’s markets. The carefully-curated beverage menu – featuring beers from Eagle Rock Brewery, a selection of wines, craft ciders, and sakes – is intended to be enjoyed alongside our food.
About the Chef
Former sous chef at the highly acclaimed Son of Gun restaurant, Jerry has been a gourmand since childhood. First exposed to the dining world while working in his family’s restaurants, Jerry went on to study at the Culinary Institute of America in the heart of Napa Valley, CA. There Jerry combined his academic studies with demanding real-world experience, working for Michelin star chefs Thomas Keller (Bouchon Bistro in Yountville, CA) and David Chang (Momofuku Ssäm Bar, New York, NY). Jerry further refined his skills crafting food and wine pairings while working as a chef for renowned Del Dotto Vineyards (St. Helena, CA). In 2011, two years after the establishment of Eagle Rock Brewery, he moved back to Los Angeles to assist with the daily operations of the brewery and to work on new recipes and beer-centric food pairings for what would later become Eagle Rock Brewery Public House.
Good Practice, Good Food
We are committed to the principles of responsible consumption and consideration for the environment. All of our menu items are carefully crafted using sustainable ingredients selected by Chef Jerry Su from local farmers at markets in the LA area. We believe that good food and good practice go hand-in-hand! Click on the green icons on the map below to learn more about the fantastic farms that supply us with the freshest produce around.