Eagle Rock gets a serious, destination restaurant with the arrival of Little Beast. Husband-wife team chef Sean Lowenthal (Chateau Marmont) and Deborah Schwartz-Lowenthal bring a New American menu of seasonal, local ingredients. The small menu of small plates and half a dozen entrées highlight the season: Peaches are cubed and plated with burrata cheese, arugula, and balsamic vinegar, while corn is mixed into a risotto of Meyer lemon, Pecorino Romano cheese, and supplemental Dungeness crab. But while the neighborhood is embracing its first chef-driven, family-friendly neighborhood haunt—there’s even a kids menu of cheddar-filled quesadilla and a pared-down version of the roast chicken and burger—the food falls short on execution to put on this Eastside eatery on LA's culinary map.