Beautiful Setting for Private Events
Voted "Most Romantic"
Incredible Wine Selection
Make A Reservation
As of November 14, 2019, we are completely booked for the 4 PM time slot on Thanksgiving Day.
Please select from another available time. Thank you, and we look forward to celebrating Thanksgiving with all of our wonderful guests!
Thank you for making your reservation to dine at Le Chene.
You should receive a confirmation e-mail for your reservation within 24 hours.
We look forward to seeing you!!
Happy Hour and Bar Menu
We’ve got a special menu with a wide selection of dishes available in our Bar, separate from our main restaurant menu.
Join us for a bite to eat or a drink in the bar, prior to enjoying dinner in our main dining room!
For your enjoyment, we have Happy Hour in the Bar from 4:30 PM – 7 PM Monday – Friday, and from 11 AM – 7 PM on Sunday!!
To see all of our available Dinner, Brunch, and Bar Menus, click here.
We look forward to seeing you at Le Chene!
Hours of Operation
Le Chene is open at the following times 7 days a week and Sunday Brunch:
We will also open for any function or party of 25 or more, per request, any day or time, 7 days a week.
- Dinner (Please note that these are the hours that our kitchen operates, and our doors do not close until our last customer leaves):
Monday through Thursday - 5:30 PM to 9:00 PM
Friday and Saturday - 5:30 PM - 9:30 PM
Sunday - 5:00 PM - 9:00 PM
- Sunday Brunch: 11:00 AM - 3:00 PM. The Bar is Open All Day Sunday and Serving Bar Menu
- Bar Opens at 4:30 PM every day except Sunday, when it's open all day, serving the Bar Menu
- Happy Hour at the Bar: 4:30 PM - 7 PM Monday - Friday and 2:00 PM - 7:00 PM Sunday.
- We are closed the following Holidays: Memorial Day, 4th of July, Labor Day, Halloween, Christmas Day, and New Year's Day.
Customer Testimonials
They still use white tablecloths, unlike most of the chain restaurants. The wine list still carries an in-depth and very impressive selection. We tasted wine and while thinking about each taste, a regular customer came to the bar, who is a friend of Juan. He offered us a sip of champagne. We had a bite to eat and I started to think about the day.
Juan’s cuisine is vitalized classic European and his tongue is legendary, both for food and wine. He liked a Pinot Noir from the four best and even though it was not my number one, with his tongue it was magic.
Then, suddenly, the gentleman from the bar gave me a red wine and asked what I thought of it, because Juan told him I know more about wine than he and anyone there. The wine was a clear message for me and I said: “Pure old world Bordeaux…great level of finesse and structure with over 20 years of age.”
His friend smiled and showed me a bottle 1970 Chateau Mouton Rothschild. He even had a price tag from the time when he got it – $42.70. The wine showed no watery rim and had a brown tone and edges. We finished the bottle with him and while we were there, a nice lady in the bar also tasted two of the Pinot Noirs, blind, so we could help her to learn about them.
We even enjoyed a rare Italian Varietal bottle from Juan and while driving home, we had a rare feeling. The day’s memories are what keeps us dreaming better. Thank you to all for making life the best!
Best regards,
The ride was smooth, but how can it not be in a really nicely equipped Suburban? Our guide, Juillet Wellons, was every bit the consummate hostess — knowledgeable, smart, friendly, warm and very professional.
Our tour started at Antelope Winery – small and quaint, reminiscent of a country store, but that quickly changed. Our wine steward, Joyce, was a sweetheart. She knew her wines, yet never pushed anything too hard, taking the time to listen and steer towards good choices. She explained the winery’s history and the wine types so well, it was truly a comfortable welcoming experience.
Reyes Winery is nestled in a valley area surrounded by mountains, with restored Spanish style buildings. The setting is beautiful, but it’s the tour that makes it extraordinary. Avid artist, developer turned vintner, a real renaissance man — Robert Reyes is riveting in his talk about the ins and outs of winemaking on his sixteen acres. To see the operation, hear about his history and view and taste the results makes for a very special event.
Our tour ended with dinner at Le Chene and while it culminated in an unbelievably delicious meal it was the service that took it over the top. Juan Alonso, owner, commented that they were so far from anywhere that everything had to be good to keep his customers coming back. By the end of the evening we knew that to be a serious understatement.
The food– OMG! Hands down, our meal easily beat any five star restaurant! So satisfying, we had four orders of Escargot! Our waiter recommended the elk and while I have never had it before, it was meltingly fantastic (yes, this meat melted!) and I will go back for more.
Juan Alonso is suave, charming and gracious, we loved hearing about and sampling his wines. He knows what excellent service really means and his staff, even down to the bus person, gives such great attention that it was much more than a meal. This was the perfect ending to a magical day.
The Vintner’s Assemblage won’t disappoint! We were just on its first soft opening and it far surpassed anything we could have expected. I can imagine that as it evolves with these wonderful people it will only get better.
Thank you SCVT for a tour of a lifetime!
Bennice Thayer
Being a restaurant professional for over 30 years, I am qualified to say that everyone was exceedingly professional yet personal, kind and attentive. The lead server Sherry (please forgive me if I misspelled her name) was more than we could have asked for, and played a key role in the evening’s success.
I also wish to mention your kitchen. Many times with large parties there’s an assembly-line quality that unfortunately reflects in the plates going out. Not so with your restaurant. Every plate looked like it was ordered off the menu, and that impressed not only myself, but our guests as well. I thank you.
If anyone from Le Chene is in Sherman Oaks, please feel free to see me at The Local Peasant. It would be my pleasure to extend every professional courtesy to anyone who contributed to this event that was so very important to my family and me.
Being a restaurant professional for over 30 years, I am qualified to say that everyone was exceedingly professional yet personal, kind and attentive. The lead server Sherry (please forgive me if I misspelled her name) was more than we could have asked for, and played a key role in the evening’s success.
I also wish to mention your kitchen. Many times with large parties there’s an assembly-line quality that unfortunately reflects in the plates going out. Not so with your restaurant. Every plate looked like it was ordered off the menu, and that impressed not only myself, but our guests as well. I thank you.
If anyone from Le Chene is in Sherman Oaks, please feel free to see me at The Local Peasant. It would be my pleasure to extend every professional courtesy to anyone who contributed to this event that was so very important to my family and me.
Warmest regards, Mark John Rocha
We have been coming to your restaurant since 1983 – It has always been our “special” restaurant. Love Alberto! He is Great!