top of page
Dining at Lost Spirits Distillery
Inspired by the Island of Dr. Moreau
By
Chef Taylor Persh
____________________________________________________________________
WELCOME TO A RESTAURANT
WHERE YOU EAT THE BOOZE AND DRINK THE TEA.
Guests must be 21 years of age or older
Fish or Flesh offers Dr. Moreau-inspired dining beneath a canopy deep inside the jungle at Lost Spirits. The "dining room" is decorated in the style of a technologically advanced 19th century military encampment.
When you begin your adventure at Fish or Flesh, you add your own chapter to a story that never grows old and carry forth the spirits of H.G. Wells enduring vision reimagined as a meal. The one of a kind experience includes exceptional hospitality and exquisitely boozy dining in an absurd location.
On the hour of you Fish or Flesh experience, as you and the other guests arrive at the distillery entrance, you will be whisked to the dining room by distillery valets. Once the entire party has assembled, you will be treated to a glass of vintage champagne and served a most unusual (and alcoholic) multi-course tasting menu.
It starts a little strange, but once the rabbit and brandy is served everything becomes questionable.
From there your tour of the distillery begins.
______________________________
From $240 all inclusive
including the distillery tour.
Closure Update:
On March 12, 2020, we along with all similar businesses in California were ordered closed by executive order.
We will be honoring all existing bookings as soon as we are allowed to reopen. Thank you for your patronage. Click here to learn about 20,000 Leagues Under the Sea.
Taylor Persh
Executive Chef
Taylor Persh started as an intern at The Blue Palm Restaurant for Jon Shook and Vinny Dotolo at the age of 14.
After graduating from the Culinary Institute of America in St. Helena, Taylor returned to Los Angeles where she worked at Bazaar by Jose Andres for 4 years, Commis Chef at Trois Mec, and the Butcher of Bestia.
In 2019 Chef Taylor joined Lost Spirits as the Executive Chef of Fish or Flesh.
bottom of page