Susan Feniger

Chef Susan Feniger poses for photographs at her now-closed restaurant Street. Feniger is turning the space into a new restaurant called Mud Hen Tavern. (Ann Johansson / For The Times)

Susan Feniger has transformed her Highland Avenue restaurant Street into Mud Hen Tavern, set to open Dec. 7 -- a neighborhood bar with “gourmet pub and comfort food” inspired by the chef’s memories of going to Mud Hens baseball games in Toledo, Ohio. 

“But it’s not a sports bar,” Feniger points out, “just a place to meet up with friends, have a drink and hang out and eat great food. I always remember going to Mud Hen games with my dad and afterward all of our family friends going to a bar called Andre’s. It’s about that kind of place for friends to get together.” 

Feniger closed Street earlier this month with plans to open a new project in the same spot. “The neighborhood needs a great hangout, and Street didn’t quite translate in that location,” she said.

Street will continue to cater, and Feniger says she would like to open the global-street-food restaurant in another location, but she and executive chef and partner Kajsa Alger for now are focusing on Mud Hen Tavern, where the menu will mix rustic classics with their own spin: chicken and waffles with spicy maple syrup and bacon, pizzas,  salads, the black bean vegetarian burger that Street was known for, a burger with Mud Hen sauce, and entrees such as pumpkin ravioli, whiskey maple-braised short ribs and an ode to green eggs and ham, as well as sandwiches and panini. “It’s still about interesting food,” Feniger said. “We want to make classics more delicious.”  

With a redesigned space that includes booths, communal tables and a full cocktail bar, drinks will be a new focus. Leading the bar program is Morgan Fox (Upstairs II, Pourtal Wine Bar) with mixology consultant Tricia Carr (formerly Alley), who also have selected local craft beers on tap, including Golden Road Brewing and Strand Brewing, and a list of international wines. The Old Maple cocktail is made with Wiser’s Canadian rye, Fee Brothers’ black walnut bitters and agave, and a variation on the French 75 includes Aviation gin, Pavan liqueur, lemon juice, peach purée, Angostura bitters and a cava float.

Like Street, Mud Hen Tavern will serve “limitless” brunch -- $25 per person for all-you-can-eat small plates and $15 for bottomless sparkling cocktails.

Mud Hen Tavern will be open 4 p.m. to midnight Sunday through  Thursday, 4 p.m. to 1 a.m. Friday and Saturday, and 11 a.m. to 2 p.m. on Saturday and Sunday for brunch.

742 N. Highland Ave., Los Angeles, (323) 203-0500. 

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