Why move into a space with just one restaurant concept, when you can do two?

That appeared to be the thinking behind the new seafood restaurant Sawyer, which opened in Los Angeles’ Silver Lake neighborhood in May. Directly next door to the 2,400-square-foot Sawyer is a cold-pressed juice bar named Clover.

Sawyer is the creation of partners Beau Laughlin, Brett Cranston and Jay Millikan, with executive chef Alex McWilliams heading the kitchen.

Open for dinner and brunch on weekends, Sawyer seats 90, both indoors and outside on a back patio. On the menu are shareable plates, like salt cod brandade with whipped potato, white truffle and rosemary anchoiade crumble; a soft-shell-crab sandwich with red cabbage, scallion mayo and black bread; or duck-fat popovers with Shropshire English blue cheese.

Next door, the morning-to-evening concept Clover focuses on cold-pressed juices made with ingredients that support local and sustainable farming, along with edible collaborations with local ice cream maker Coolhaus, coffee roaster Stumptown Coffee and the healthful vegan restaurant chain Café Gratitude.

Clover is owned by Laughlin with partners Andrew and Cassandra Walker. It’s the second brick-and-mortar location for the juice concept, and bottled Clover juices are also available in other retail locations across Los Angeles.

Here’s a look at the new Sawyer.