The Little Beast Restaurant is the realization of years of culinary training, family dreams and determination by husband and wife team Deborah Schwartz-Lowenthal and Chef Sean Lowenthal. Little Beast came to be because of our desire to have a restaurant on the East Side that rivals the great “foodie” spots in an intimate and inviting space that so easily populates Silverlake and the West Side. Offering a menu of progressive American comfort food, Chef Lowenthal's menus speak to the seasons, the availability of pristine, local produce and to the talents of his team. We strive to be the best dining experience to hit the East Side of LA. A culinary graduate of the Art Institute in Colorado, Lowenthal served as the Chef at Greenbriar in Boulder, Colorado before relocating to Los Angeles in 2010 where he then became the sous chef at LA's iconic Chateau Marmont.
The name “Little Beast” came from our term of endearment for our first son, Miles. A spitfire of a hockey playing little chef who loves music – we felt that his spirit perfectly exemplifies who we are as a restaurant. His baby brother, Hank Ryan is already working hard to be as beastly as his big brother.
Sean Lowenthal was born and raised in Georgia and moved to Colorado with his brother as a young adult. He got his degree in Culinary Arts at The Art Institute of Colorado, and worked at a variety of high end restaurants in Denver and Vail - eventually becoming chef at the Greenbriar Inn, in Boulder, Colorado. He moved to Los Angeles in 2009 and eventually met his wife, Deborah, at the dog park. While working as the sous chef at the historic Chateau Marmont, he built his life on the East Side with his wife Deborah, step son Miles, and their two dogs; and in 2012 Sean made the jump, and he and his wife opened Little Beast.
Will was born in Rockport, Maine where his interests in creative expression and entrepreneurship began early. Living in the seafood capital of the country in a family of French heritage, a passion for food and cooking was inevitable. Will found himself working in restaurant kitchens as soon as he could attain a worker’s permit, then went on to study art and business at University of Rhode Island. In 2013, he moved to Los Angeles and began working at El Cid where he was quickly promoted to bar manager. He revamped the beverage program and co-created pop-up restaurant “La Verbena”. As the General Manager of Little Beast, Will believes a restaurant’s success is defined by artistic execution and innovation.
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