For the first time, dozens of restaurants are also offering selected cocktails along with their Restaurant Week menus. Although they aren’t included in the prix fixe menus, many of these drinks will be discounted from their regular prices throughout Restaurant Week. After the jump, check out a few of the cocktails that will be featured at participating restaurants.

To help you navigate the Restaurant Week list, Caroline on Crack has a great roundup of restaurants with top notch cocktail menus. For a full list of restaurants, menus, and to make reservations, visit the dineLA Restaurant Week website.

dineLA Restaurant Week
January 22-27 and January 29-February 3, 2012
Citywide
www.dineLARestaurantWeek.com

http://www.youtube.com/watch?v=VjcIMYvXAAY

Bar | Kitchen is already one of downtown LA’s best dining and drinking bargains. And its dineLA menu is hard to beat: at the Premier Dining ($34) level, Executive Chef Vahan Tokmadjian is featuring dinner options such as roasted veal sweetbread, rabbit and butterscotch pot de crème. To pair with dinner, B|K has a flight of three mini-cocktails:

• New Escobar: reposado tequila, Amaro Zucca, lime, grenadine, dash of ginger ale.
• Dead Meridian Punch: rye, arrack, lime, grapefruit, celery bitters, seltzer.
• Property Tax: bonded apple brandy, Amaro Nonino, lemon, maple, Angostura Bitters.

Bar | Kitchen
O Hotel
819 S. Flower St.
Los Angeles, CA 90017
(213) 623-9904
www.barandkitchenla.com

Mezcal Paloma

Border Grill has been a Restaurant Week participant since the program’s inception, and both of its Los Angeles locations are offering a specially-priced signature cocktail for $9. Border Grill Downtown LA is featuring the Mezcal Paloma: reposado mezcal, freshly squeezed grapefruit, spiced salt rim. Border Grill Santa Monica is featuring its Cucumber Margarita: 1800 silver, cucumber, jalapeño, fresh lime.

Border Grill Downtown
445 South Figueroa St.
Los Angeles, CA 90071
(213) 486-5171

Border Grill Santa Monica
1445 4th St.
Santa Monica, CA 90401
(310) 451-1655

Charlie Brown

With five restaurant bar programs under his watch, the odds were favorable that Julian Cox would have a cocktail or two featured during Restaurant Week.

• Picca will be offering a cocktail created especially for Restaurant Week, the Viceroy Old Fashioned: Pisco Acholado, Dolin Blanc, Bittermens Hiver Amer Liqueur, Peruvian Bitters. The Viceroy Old Fashioned will be specially priced at $10 (cocktails are regularly priced at $12).
• Playa is offering three drink specials that are “meant to complete your Playa experience.”
• Short Order is offering an optional “dessert” course, the Charlie Brown: vanilla custard, roasted Spanish peanut infused bourbon, chocolate ganache ($8, regular price $12).

El Guerro | Photo by Gabriella Mlynarczyk

Eva Restaurant mixologist Gabriella Mlynarczyk is showcasing several cocktails for Restaurant Week:

• Mlynarczyk’s take on the classic French 75, the Spirit of 75: house made orange blossom gin, Lillet Blanc, sugar, lemon, bubbles ($12).
• El Guerro: Mezcal, blended Scotch, agave, Dolin Blanc Vermouth, lime, cucumber, grey salt ($14).
• Mlynarczyk pays tribute to chef Mark Gold’s family with her Manhattan variation, the Sheepshead Bay: bourbon, house made kummel, benedictine, Cocchi Americano ($14).
• Flintlock: Blended scotch, Laphroiag single malt scotch, housemade lapsang tea liqueur, chocolate bitters, flamed orange, applewood smoked glass ($12).

Eva Restaurant
7458 Beverly Blvd.
Los Angeles, CA 90036
(323) 634-0700
www.evarestaurantla.com

Fleur de Lis | Photo by David Guilburt

In Venice, Joe’s Beverage Director Jennifer Zerboni is featuring the Fleur de Lis: Luksusowa Vodka, lemon, grapefruit, St. Germain Elderflower Liqueur, muddled basil ($12).

Joe’s Restaurant
1023 Abbot Kinney Blvd.
Venice, CA  90291
(310) 399-5811
www.joesrestaurant.com

Oak Knoll Manhattan | Photo by Luis Nava

The Raymond offers a selection from the 1886 Bar’s Winter Menu, a Manhattan variation by Danny Cymbal that gives a nod to Pasadena. His Oak Knoll Manhattan uses housemade mulled wine vermouth crafted with locally-grown spices and botanicals, bonded bourbon, dry vermouth, and dried sugar garnish ($12).

The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA  91105
(626) 441-3136
www.theraymond.com

Garden Collins

In what may be a first, Sadie is opening during Restaurant Week, on Tuesday, January 24th. Giovanni Martinez, who oversaw the bar program at Sadie in its previous incarnation as Les Deux Estate, is featuring a cocktail made especially for Restaurant Week, the Garden Collins: Old Tom Gin, cucumber, celery, simple syrup, fresh lime ($6).

Sadie
1638 N. Las Palmas Ave.
Los Angeles, CA 90028
(323) 467-0200
sadiela.com

Related posts:

1. dineLA Welcomes Hungry Cat to Winter 2011 Restaurant Week
2. A Toast to 75 Years of The Thin Man
3. A Taste of the Fall dineLA Launch Party

Daniel Zacharczuk

North by Northwest

Thinking it was named after one of my all-time favorite movies, I had to try Swifka’s North by Northwest: raisin-infused Rhum Barbancourt, Krogstad Aquavit, Amaro Meletti, lime, Don’s Mix No. 2 and honey. Swifka later told me the name was chosen “as a sort of loose association nod to Scandinavia. Feels evocative of the flavors in the glass…and [the name] rolls off the tongue.” It’s a nuanced tall drink, with butterscotch notes from the rhum, anise and caraway seed from the aquavit, and something akin to the tangy bite of ginger in the sweet and slightly bitter finish.

Summer Focus

Next up was one of Zacharczuk’s cocktails, the Summer Focus: Pueblo Viejo Añejo Tequila, Cynar, lime, cucumber and meringue. It’s a well-named cocktail, given current weather conditions. With the artichoke liqueur as its backbone, the floral and fruity añejo stands out and the endless summer continues with each sip. The “meringue” is actually the egg white that gives the drink its rich texture.

Black Magic Woman

Then it was time for another Swifka libation, the Black Magic Woman: Redbreast Irish Whiskey, Heering Coffee Liqueur, Amaro Averna, lime and pineapple. A rinse of Connemara Peated Single Malt Irish Whiskey gives the cocktail an initial nose of smoky peatiness, but the first sip from the oversize brandy snifter is surprisingly tropical. Zacharczuk noted that you can taste each of the cocktail’s ingredients, though if you didn’t know the components, you’d likely think you’d ordered a Tiki drink. The Black Magic Woman had cast her spell; it’s an excellent drink that I will revisit again this season. All I need is B|K’s fireplace and a smoking jacket.

Crispy beef tongue

The soft-spoken Tokmadjian describes his menu as New American, which he interprets in dishes with influences from around the globe. First up from the Small Eats section: crispy beef tongue with horseradish, dill crème fraiche and radishes. The tongue was indeed crisp, paired nicely with the sharp bite of the radishes and horseradish.

Roasted bone marrow, aka the bone luge

I’ve enjoyed the roasted bone marrow with parsley salad, pickled Fresno chilies and grilled bread numerous times at Bar | Kitchen. But it was at another top downtown bar a couple of days before New Year’s Eve where the leftover bones were put to their greatest use: in a round of bone luges. (For the record, Cynar was poured for me, and it was delicious.)

Beef short rib pot roast

If the sunny blue skies decide to step aside for more appropriate weather, Tokmadjian’s beef short rib pot roast with winter vegetables, parsnip puree and horseradish will be an ideal dish to enjoy. Even if the temps stay warm, the fork-tender meat will still convey the spirit of the season with every bite.

And in case you were wondering, the crack tots are still on the menu.

Bar | Kitchen
O Hotel
819 S. Flower St.
Los Angeles, CA 90017
(213) 623-9904
www.barandkitchenla.com

Related posts:

1. Find Your Comfort Zone at Bar | Kitchen
2. October 12: Drago Centro Fall Cocktail Menu Launch
3. Praise the Lard and Pass the Champagne at First & Hope

From the day it opened in April 2011, Manhattan Beach Post (aka M.B. Post) has been a hit with enthusiastic locals and visiting foodies who pack the lively “social house” for Chef David LeFevre’s playful, refined menu of shared plates. The critics have sung their praises as well: LA Times restaurant critic S. Irene Virbila named M.B. Post one of the Best Meals of 2011, praising LeFevre’s “gutsy global cooking” and comparing it to a culinary Around the World in 80 Days. Jonathan Gold singled out the bacon cheddar buttermilk biscuits as one of LA Weekly’s 10 Best Dishes of 2011: “…it is impossible to visit M.B. Post without wolfing down at least one order of these, and maybe getting another for the road.” And in his 2011 Best of Food GPS, Joshua Lurie concurred with Gold and awarded M.B. Post with Biscuits of the Year, as well as Pretzels of the Year.

The Post Bangin' Brunch Menu, with Chef David LeFevre's handwritten notes.

Fans will be glad to know that one of 2011′s top new restaurants just got even better with the debut of the Post Bangin’ Brunch, a weekend menu that expands the restaurant’s repertoire of shared small plates to feature LeFevre’s take on traditional brunch favorites. After a short drive on a beautiful Saturday morning, my Brunch Companion and I were seated on the first day of brunch service, which began on January 7th after a sneak preview on January 2nd.

Coughlin's Law

The brunch menu features eight craft cocktails, priced at $12. The BC’s attention was immediately drawn to the Coughlin’s Law: a Red Eye variation with Tito’s Vodka, Belgian Pilsner, tomato, dill, bacon, and quail egg. It was a great choice that paired well with a couple of our dishes as the brunch progressed. I had a traditional Bloody Mary (likewise with Tito’s), a nicely done version with a healthy kick of horseradish.

Other signature brunch cocktails include:

• Pirate Ship Revenge – Dark and Stormy with Gosling’s Black Seal Rum, quince, maple, ginger
• The Ex-Presidents – Harvey Wallbanger with Square One Vodka, orange marmalade, Herbsaint
• Last Rites – Sangria with Compass Box “Oak Cross” Scotch, lambrusco, pear, quince, hibiscus
• Pushing Daisies – French 75 with Tariquet VSOP Bas-Armagnac, bubbles, grapefruit, rose petal, black pepper

The brunch cocktail menu also includes a few selections from the dinner list:

• Mo-Pho-Jito – Mojito with Starr Rum, kaffir lime, mint, ginger, coriander honey
• Avila’s Heir – Margarita with Corralejo Reposado Tequila, serrano, mandarin, yuzu
• Old George – Salty Dog with Chopin Vodka, grapefruit, basil, raspberry pepper jam

Bacon Cheddar Buttermilk Biscuits

Sticky Buns

To start, we ordered the aforementioned Bacon Cheddar Buttermilk Biscuits with maple butter ($5) and the Sticky Buns with pecan and brown sugar ($6). The biscuits were as great as ever, and the flaky, savory bites were perfectly matched with the spicy sips of the Bloody Mary. We enjoyed a few bites of the sticky buns but opted to save the rest for coffee.

Poached Egg with asparagus, creamy polenta, Bianco Sardo.

The BC chose the winner of the meal: Poached Egg with asparagus, creamy polenta, Bianco Sardo ($14). Letting the yolk run into the polenta and sopping it up with the asparagus was just one of the pleasures to be had from a dish that the BC enthusiastically called “perfect.” The Bianco Sardo added subtle earthy, nutty notes to each bite.

Truffle Honey-Laced Fried Chicken

The Truffle Honey-Laced Fried Chicken with kohlrabi slaw ($15) was very good, though not in the same swoon-inducing league as the poached egg. The salty-sweet skin had a nice crispness and the meat was tender and juicy; it’s a brunch item ready-made to enjoy with the Coughlin’s Law. The slaw could benefit from a hit of acid for more bite.

Frittata | Photo by M.B. Post via Facebook

Bloody Mary

As full as we were, we had only scratched the surface of the brunch menu. Over at the next table, a guest enjoyed a dish that LeFevre’s handwritten menu notes called “our kitchen favorite”: the Frittata with Weiser Farm potatoes, sprouting broccoli, white cheddar, piperade ($14). Other dishes to try on future visits include the Benedict with bacon cheddar biscuit, arugula, La Quercia prosciutto, hollandaise ($13) and the French Toast stuffed with quince and ricotta, star anise macerated pears, chestnut honey ($12).

The Post Bangin’ Brunch menu is served at M.B. Post from 10am to 1:30pm on Saturday and Sunday.

M.B. Post
1142 Manhattan Ave.
Manhattan Beach, CA 90266
(310) 545-5405
www.eatmbpost.com

Related posts:

1. MB Post Delivers Rustic, Refined Dining and Craft Cocktails to Manhattan Beach
2. Fall Cocktails and New Sunday Brunch at Wood & Vine
3. Ray’s and Stark Bar Specials for Tim Burton Closing Weekend

When Zahra Bates tells you she has a new cocktail that she can’t wait to make for you, you go to Providence ASAP. Of course, whenever she launches a new list of drinks, it’s safe to say that cocktail enthusiasts throughout LA can’t wait to try them. Since taking the helm of Providence’s bar in 2008, Bates has crafted a program that continues to achieve the high levels of quality and innovation that led to Michael Cimarusti’s restaurant being awarded two Michelin stars in 2009. Bates keeps her menu tightly-focused, paring the list down and fine-tuning until each of the drinks meets her exacting standards. Though her cocktails aren’t listed on the restaurant’s website, the word always gets out to aficionados and fellow bartenders when she unveils her latest menu of seasonal creations.

Zahra Bates

And the word is steadily getting out about Bates, as well. Besides accolades in local and national media, she was a Bar Fellow at the 2011 Manhattan Cocktail Classic; the only female bartender featured in Summer’s Hot Cocktails on the Cooking Channel; and earlier this month was the subject of a profile in CLASS Magazine (“a dream come true,” says Bates).

An "oyster" cocktail, the latest in the Protein Series.

When I stopped by Providence last month, Bates had not yet debuted the new drinks, which are now available as this post goes live. As I looked over the menu, Bates served the latest in what she calls her Protein Series, cocktails that evoke the flavors of food. The amuse-bouche in this case was an “oyster,” made by cryovacking manzanilla sherry, lettuce, Japanese cucumber and celery, then cooking it in an immersion circulator. She adds Tanqueray Gin and sprinkles salt to finish. Though Bates said she was still perfecting the cocktail at the time, it tasted remarkably like oyster liquor (the liquid inside the shell).

An amuse-bouche of two cocktail bites: an effervescent Mojito gelée and a Screwdriver spherification.

Rye Thymes

Now that my palate was wide awake, Bates made the first of her new cocktails, the superb Rye Thymes: Old Overholt Rye, quince shrub, pear juice, Noilly Prat dry vermouth, ginger syrup and soda. Julian Cox had raved about the Rye Thymes a few days earlier: “One of the best drinks I have ever had. Zahra is a Zen master. Providence is and always has been a revelation.” The shrub is made with quince, honey and verjus (the pressed juice of unripened grapes), adding a sweet-tart element to the mix, with just a hint of the ginger at the end. Bates describes the Rye Thymes as a “whiskey hug,” and who wouldn’t find comfort in its embrace?

An amuse of nasturtium leaves (dressed in lemon & olive oil), house cured Tasman sea trout, ikura, bubu arare (crispy rice pellets), lemon, creme fraiche.

Mmm...salmon skin crisp...

Housemade norimaki arare (rice cracker with seaweed) and an addictive salmon skin crisp were served in a wooden box. The presentation resembled a karesansui (Japanese rock garden or dry landscape), though these were the tastiest “rocks” I’ve ever had.

Michael Cimarusti’s famed Chowda (clam chowder), made with manila clams, smoked bacon, potatoes and a creamy clam broth.

Hokkaido scallops

From the Market Specials: Hokkaido scallops with sea lettuce, toasted sesame seeds, yuzu zest and olive oil. Bates explained that Hokkaido scallops are known for their denser structure, and Cimarusti always serves them raw. It was one of the best scallop dishes I’ve had in some time, with subtle, delicate layers of flavor and texture.

Il Padrino, named for Vincenzo Marianella.

The next cocktail was Il Padrino: Bertagnolli Grappino Grappa, Luxardo Maraschino, Cointreau, lemon juice, Regan’s orange bitters, and egg white, finished with a mist of housemade Crème de Violette. Bates first conceived the cocktail as a “marriage” between an Aviation and a White Lady, in tribute to the nuptials of Audrey Saunders and Robert Hess. With the arrival of fall, and knowing of Providence co-owner and General Manager Donato Poto’s love for grappa, Bates wanted to feature it in a cocktail. Il Padrino is named for Vincenzo Marianella, “The Godfather” of the Los Angeles cocktail community who created the opening bar program at Providence (among many other restaurants and bars) before bringing Bates on board. Bates noted that, whether it’s one of his cocktails or even the Misto sprayer that he gave her, Marianella will always have a presence at Providence.

Piña y Piña

As she made the next cocktail, Bates said, “I think that gin and Yellow Chartreuse were made to be together.” It’s a union she puts to great use in the Piña y Piña: Plymouth Gin, pineapple reduction, Del Maguey Mezcal Vida, Yellow Chartreuse, garnished with Peychaud’s bitters. The drink’s name references two meanings for piña: pineapple, and the heart of the maguey plant (from which mezcal is distilled). Here, Bates plays with perception: the Piña y Piña is an aromatic cocktail that looks like a sour. There’s no egg in the mix; the foam and texture are all derived from the pineapple reduction and its intensified flavors. It’s another multifaceted, balanced libation, with tropical, spiced notes and a wisp of smoke.

The Treacle

In addition to her own signature cocktails, Bates features a selection of classics, which currently includes the Moscow Mule, the Millionaire (Smith & Cross Rum, Plymouth Sloe Gin, Rothman & Winter Apricot Brandy, lime juice) and The Treacle (Blackwell Rum, organic apple juice, Angostura Bitters).

Ellis Island

As I sipped The Treacle on a subsequent visit (along with a visiting dignitary and other cocktail enthusiasts), Bates served a fellow imbiber the Ellis Island: ZU Bison Grass Vodka, Grüner Veltliner, Cocchi Americano and celery bitters. Always up for a challenge, Bates took on the cocktail cognoscenti disdain for vodka and created a drink that even avowed vodka haters will enjoy. The cocktail is named for New York’s historic gateway for millions of immigrants to the U.S., and gives a nod to the origins of the drink’s vodka, white wine and aperitivo: Poland, Austria and Italy, respectively.

Having only had a taste of the Ellis Island, I returned to Providence for the full experience (purely for research purposes, of course). Rest assured that the Ellis Island was indeed as excellent as that initial sip, with a crisp, dry and fruity depth, a bit of white pepper and surprising notes of cinnamon at the finish. Thanks to an assist from Erick Castro, Bates plans to barrel age the Ellis Island.

Cider Mill

Bates enthusiastically recommended the Cider Mill, created by bartender Laura Lindsay: Laird’s Bonded Applejack, Sapling Maple Liqueur, vanilla sugar syrup, lemon juice, St. Elizabeth Allspice Dram, Angostura Bitters and fresh cinnamon. The Cider Mill is a lovely glass of winter, the heat of the Laird’s tempered by the sweet maple and vanilla, heady with winter spice.

As I sipped the Cider Mill, Bates made a nonalcoholic drink, an off-menu item that has become well-known among Providence regulars. Always seeking to expand her repertoire, Bates said, “I use it as a learning opportunity, and make the best [mocktail] the customer has ever had.” She gets to explore flavors and the customer gets a wonderful drink, it’s a win-win. This particular mocktail was made with cucumber, lychee, mint, lemongrass, dehydrated cane, ginger ale and lemon juice. The process involved what Bates calls the “Human Cuisinart” technique she learned in London: she peeled and chopped the cucumber, added to a pint glass, and whirled her knife inside until it was a blur. Don’t try this at home, kids.

Enjoying cocktails solo and with friends, in sessions that span several weeks, is an ideal introduction to any new menu, especially in the refined setting of Providence. Naturally, no sooner had I worked my way through her winter cocktails, than Bates casually mentioned something she’s been working on for the next menu. Needless to say, I can’t wait.

Providence
5955 Melrose Ave.
Los Angeles, CA 90038
(323) 460-4170
www.providencela.com

Related posts:

1. A Taste of Drago Centro’s Winter Cocktails
2. Zahra Bates Guest Bartends at Test Kitchen, Next Up is Copa d’Oro
3. December 9: La Descarga Winter Cocktail Menu Launch

Fated Seeds

We began with the Fated Seeds: Nolet’s Gin, housemade persimmon shrub, Miracle Mile Bergamot Bitters, basil, soda water. It may be the winter menu, but this tall drink would be a perfect sipper for warmer months (if only persimmons were in season). The Fated Seeds is bright and refreshing, with the Nolet’s distinctive floral notes offset by the tart, sweet shrub and balanced by the soda. The drink’s name comes from the folk tale that says you can predict the severity of the upcoming winter by cutting open a persimmon seed. Depending on whether the kernel inside is shaped like a spoon, fork or knife, the snowfall will be heavy, light, or “cut” by icy winds.

Storsjön

Next was the Storsjön, made with Karlsson’s Vodka, Ramazzotti, Dimmi Liquore di Milano, Peychaud’s Bitters, rambutan and lime. I’ve enjoyed the vodka drinks that Mandeville has created for previous menus, but the medicinal Storsjön didn’t really do it for me, though its bitter flavor notes are usually right in my comfort zone. Storsjön is the fifth largest lake in Sweden and is said to be the home of Storsjöodjuret, aka “The Great-Lake Monster.”

Grimhilda

The Grimhilda (named for Queen Grimhilde from Snow White and the Seven Dwarfs) is made with Laird’s Bonded Apple Brandy, house infused chipotle honey, PAMA and lemon. The sugar rim and lemon curl evoke a Brandy Crusta, while the flavor profile is reminiscent of a Jack Rose. Sweet without being cloying, the Grimhilda is described by Mandeville as a “girly drink with an edge.”

Rode Duivel

My first glance at the drink list had already singled out the Rode Duivel (“Red Devil”): Bols Genever, Santa Maria al Monte Amaro, Miracle Mile Sour Cherry Bitters. Quite the libation, especially when the malty genever and menthol qualities of the amaro start to open up. And this may break protocol, but nibble on the dried cherry garnish and take a sip for added enjoyment.

Silver Screen Quotations

The Silver Screen Quotations does a great impersonation of movie theater Red Hots: 123 Blanco Tequila, housemade Thai chili-cinnamon syrup, red bell pepper, mint, lime. Nicely balanced with a gentle kick of heat at the end. Try sipping it without the straw to fully appreciate the saffron salt rim.

Western all’Italiana

The Western all’Italiana (the Italian term for “Spaghetti Western”) had also caught my eye, and not just because it’s named for one of my favorite movie genres: High West Double Rye!, Cointreau, St. Elizabeth Allspice Dram, cranberry-oregano infused molasses, Gala apple. Another winner that’s full of winter spice and depth, its color a red that’s as deep as the blood spilled in a Sergio Leone shootout.

Breaking Castagne

Then came a perfect holiday cocktail, the Breaking Castagne: Hardy VSOP Cognac, Sombra Mezcal, The Bitter Truth Chocolate Bitters, housemade Italian chestnut syrup, egg white, topped with fresh nutmeg. Richly textured, with a subtle smoke from the mezcal. Mandeville came up with the name as a nod to the labor-intensive chestnut (castagne) syrup.

Dead Man's Tale

Mandeville pays tribute to Shearin (and his love for all things Disney) with the Dead Man’s Tale: Wray & Nephew Overproof Rum, Bombay Gin, Bertagnolli Grappa, oloroso sherry, Bitterman’s Amer Nouvelle, St. Vincent’s Orgeat, lemon, orange juice, Galliano mist. There’s a lot going on in Mandeville’s take on the Fog Cutter, but she pulls it off.

Remedy X

Next up was another cocktail shout out, this time an ode to Sam Ross dubbed the Remedy X: rosemary-infused Bushmill’s Black Bush Whiskey, ginger-infused agave, lemon. A nice variation on the Penicillin, with a ginger bite that was just what the doctor ordered.

Eve's Demise

And finally, the Eve’s Demise: Black Grouse Scotch, Belle de Brillet Pear Liqueur, housemade hibiscus apple cider, maple syrup. Mandeville explained that she had been looking for something to incorporate the apple cider, which was made by bartender Jen Len. The Eve’s Demise is served hot, and while the drink alone is already an excellent winter warmer, it’s the “candied apple” garnish (apple, bacon and maple sugar) that really takes it to another level.

To celebrate the launch of the Winter Cocktail Menu, Drago Centro will be offering drink specials on all of the new libations for one night only. The signature drinks (normally $12 each) will be specially priced at $8 after 5pm on Wednesday, December 28th.

Drago Centro Winter Cocktail Menu Launch
Wednesday, December 28, 2011
5pm to close
Winter Cocktails: $8

Drago Centro
525 S. Flower St., Suite 120
Los Angeles, CA
(213) 228-8998
www.dragocentro.com

Related posts:

1. January 20: Drago Centro Winter Cocktail Menu Launch
2. May 18: Drago Centro Spring Cocktail Menu Launch
3. September 28: Drago Centro Fall Cocktail Menu Launch

For a comprehensive list of dining options on December 31st, be sure to visit our friends at dineLA for the Mother of All New Year’s Eve Restaurant Round Ups.

Wherever you end up on New Year’s Eve, please celebrate responsibly. You can Go Metro with special overnight 24-hour rail service on December 31st and January 1st, and of course a taxi is just a phone call away.

Cheers to a fantastic 2012!

Photo by Bar | Kitchen via Facebook

Bar | Kitchen
Located in the lobby of the O Hotel in Downtown LA, Bar | Kitchen is offering a three-course New Year’s Eve dinner menu for $45. To pair with Chef Vahan Tokmadjian’s seared sea scallops, beef short rib pot roast, and almond & pear upside down cake, B|K is featuring a unique selection of small production bubbly and craft champagne cocktails. Reservations: 213.784.3048.

Big Bar – Countdown Across the World
At Big Bar, nine is your lucky number for the second annual New Year’s Eve Countdown Across the World: nine time zones, nine countdowns, nine cocktails and nine playlists. The countdowns start at 3pm with the Hüsker Dü (Kanon Organic Vodka, Aperol, lemon, bitters) and travels all the way across the map every hour until midnight, when Los Angeles welcomes 2012 with a champagne toast and the Historic Core: Rittenhouse 100, Lairds Bonded Applejack, Green Chartreuse, Dolin Rouge, Angostura. To tempt thirsty Angelenos, Big Bar is posting pics of the NYE cocktails on its Facebook page every day until New Year’s Eve.

• Special cocktail menu featuring house favorites from Don Q, Leblon, and Zaya
• DJ Phys-Ed; DJ kill-devil kicks things off with dancehall vibes at 8pm and hosts an East Coast Toast at 9pm
• Breakfast for the surviving revelers
• “We only ask that you bring your best spirits and finest evening attire or favorite party pants.”

Photo by The Edison

The Edison – Bootlegger’s Ball
On New Year’s Eve, The Edison presents the Bootlegger’s Ball, featuring Lyndsay and the All-Nighters, aerialists, dancers and “a host of gifted eccentriques to accompany you on a unique and unforgettable journey into 2012.” Tickets include The Edison’s legendary Midnight Toast. Tables include desserts and special New Years favors. Tickets start at $75. Doors at 7pm. Table reservations and pricing: 213.613.0000.

Eveleigh – Roaring 20s Soirée
The Wayback Machine will be in effect at Eveleigh, which is not only presenting a Roaring Twenties Soirée, but is also thoughtfully serving an all-day brunch on January 1, 2012. Both dinner options include a 5-course Prix Fixe Menu; the Late Seating includes a champagne toast at midnight and access to The Uptown Five jazz quintet and NYE festivities starting at 9:30pm.
Early Bird Seating: $75. Late Seating: $95. Reservations at OpenTable or call 424.239.1630.

The Cocktail Party features a 1920s-inspired cocktail menu created by head barman Dave Kupchinsky, an open bar from 10-11pm, live jazz quintet entertainment and piano, countdown to 2012 and complimentary champagne toast. 1920′s cocktail attire suggested.
$50 per person. 9:30pm-2am. Tickets: www.eventbrite.com/event/2669132447?ref=ebtn

On New Year’s Day, Eveleigh is serving an All Day Brunch with classics from the dinner menu to help with recovery from the night before, as well as REHAB with the best hangover remedies from the bar.
11am-10pm. Reservations at OpenTable or call 424.239.1630.

The Golden Stag
Take the Wayback Machine to the historic Park Plaza Hotel, where LACMA Muse and Sypher Art Studios present The Golden Stag, a Roaring Twenties style party.
Featuring:

• Performances by Brent Canter, Elliot Deutsch Big Band, Astra Dance Company, Alice Underground, and more
• Midnight champagne toast and fireworks display
• Absinthe bar
• 18-piece orchestra

Fellas and Flappers: $50 (includes champagne toast); Big Daddies and Leading Ladies: $150 (includes reserved table service with hosted bar). 8pm. Tickets: 323.857.6010.

Harvard & Stone
Harvard & Stone is throwing its first New Year’s Eve party with special performances by Lil’ Jenny and Molly D’Amour, accompanied by the H&S band and DJ Aaron Castle’s rock’n'roll oldies. Your all-inclusive ticket features an all-night open bar with craft cocktails, punches, American microbrews and bottomless champagne. Tickets $100 per person. 8pm-2am. Use promo code “harvardandstone” and get a 20% discount: www.eventbrite.com/event/2650177753?discount=harvardandstone

La Descarga – Havana Nocturne
Four words: gangsters, dames, booze and gambling. That’s what La Descarga has in store for guests at its Havana Nocturne, a 1920’s-themed night that includes premium open bar, Latin orchestra, burlesque dancers, passed apps, and a Havana-inspired casino. The three biggest chip holders at the end of the night will receive some great prizes. The dress code is formal and the theme is gangsters and dames of the 20′s. Tickets are $200 per person, includes gratuity, and are limited to 150 guests. To purchase tickets, email nye@ladescargala.com.

Neat – New York New Year’s Eve
On New Year’s Eve, Aidan Demarest is keeping it simple at his Glendale bar Neat: no cover or reservations, live music, champagne toasts at 9pm and midnight, and Chinese takeout to soak up all the spirits (served neat, of course). What’s the over-under on how many times Don’t Stop Believin’ gets played that night?

Next Door Lounge
Looks like the Wayback Machine will be in overdrive this New Year’s Eve as Next Door Lounge transports guests to a glamorous Masquerade Party set in 1920’s Hollywood. Live jazz and classic black and white films provide the backdrop as you enjoy cocktails by Joseph Brooke and bites from the Next Door staff kitchen. Tickets are $75 per person and include a welcome drink, masquerade mask, party favors, and a midnight champagne toast. Ticket reservations: reserve@nextdoorhollywood.com.

From 10:30pm to 1:30am, Picca is hosting a Late Night Industry Party with open bar (beer, wine, pisco shots, punch) and bites for friends, family and industry patrons for just $40 per person. Space is limited and pre-paid reservations are required.

Providence
At Providence, Chef Michael Cimarusti ushers in 2012 with a sumptuous Market Menu that rings in the new year with delicious style. Market Menu items include wild Japanese buri, wild New Zealand John Dory, and American Wagyu style beef. Early seating is 5:30 and 6pm, late seating at 8:30 and 9pm. $195 per person, $260 with wine pairing. 323.460.4170.

• Luxury Tequila Flight ($100) – John Rivera Sedlar’s 6 Year Aged Anejo, Milagro Romance & Herradura Suprema
• Mezcal Flight ($25) – Vida, Chichicapa, Joven Ilegal

Other NYE specialty flights include single malt Scotch, rum and American whiskey. Reservations after 9pm will receive a complimentary glass of cava. Reservations suggested, walk-ins are welcome: 323.933.5300.

Seven Grand – World Whiskey Flight
Like Big Bar, Seven Grand is also going global on NYE with its World Whiskey Flight, a private tasting featuring eight of the best whiskies in the world as chosen by members of the Seven Grand bar staff:

• Parker’s Heritage Collection Kentucky Straight Bourbon ’Barrel Finished’ (10 Years Old)
• Thomas H. Handy Sazerac Kentucky Straight Rye
• Hakushu 12 Year Old Japanese Whisky
• Scott’s Selection Littlemill 1984 (distillery closed)
• Connemara Peated Cask Strength
• Lark Single Cask
• Talisker Distiller’s Edition (11 Years Old)
• Scott’s Selection North of Scotland 1964 (45 Years Old)

Punch reception at 5:30pm, World Whiskey Flight at 6pm, event opens to the public at 8pm. Tickets are $120, includes gratuity and appetizers: http://7grandnye.eventbrite.com.

Photo by Tasting Kitchen via Facebook

The Tasting Kitchen
At The Tasting Kitchen on Abbot Kinney, Chef Casey Lane is offering three five-course menu options with French, Italian, Moroccan, and Spanish inspired flavors that will appeal to meat lovers, seafood fans, and vegetarians alike. The “All” Menu features Apicius Duck Confit with kumquat preserve, and puntarella; the Pescatarian Menu features Tagliarini Nero with squid and serrano chile; and the Vegetarian Menu features Truffled Egg with polenta and fall vegetable salad. Wine pairings for each menu are also available. $90 per person, $45 for wine pairings. 310.392.6644.

Click to view.

The Varnish – Soul Shakedown Party
From its location in the back of Cole’s, The Varnish will be dancing to its singular beat on New Year’s Eve with a Soul Shakedown Party that features unlimited craft cocktails, bottomless Bols Genever punch and the 2nd Annual Varnish Twist Contest, hosted by Varnish GM Chris Bostick. Rare groove and soul classics will provide the imbibing soundtrack to the event, which will take place from 9pm-2am. Tables in the intimate venue are available for parties of two, four and six. Seating for New Year’s Eve is limited, reservations are a must.
$125 per person (gratuity included). For reservations contact Chris Bostick at 213.622.9999, or email thevarnish@thevarnishbar.com.

Photo by Wood & Vine

Wood & Vine
Wood & Vine is presenting a five-course or seven-course prix fixe and two seating options for its New Year’s Eve menu. First seating is 6-7pm and includes a Celery Root Shooter, Dungeness Crab Salad, House-Made Spaghetti, Seared Branzino, Paso Prime Rib Eye, and Butterscotch Pot de Crème. The second seating is 9-10pm and includes the previous plus Roasted Scallop, Roasted Venison Saddle, and a complimentary champagne toast at midnight. First seating $55; second seating $75. 323.334.3360.

Related posts:

1. So Long 2010, and Thanks for All the Fish!
2. So Long Aughts, and Thanks for All the Fish!
3. Food & Wine Cocktails 2011: Twelve Los Angeles Bars in the Top 100 American Bars

A cocktail that comes with a Surgeon General’s Warning is just one of the surprises waiting to be sipped from the ambitious new Winter Cocktail Menu from 1886 Bar at The Raymond. For the fifth iteration of 1886′s series of seasonal cocktail menus, the bar team is focusing on the theme of “smoke and beers.” Separated as always into Regional, Seasonal, Shaken and Stirred categories, many of the menu’s ten cocktails feature some aspect of either smoke or beer (and in some cases, both). Marcos Tello said, “The team really wanted to create a list of drinks that tasted delicious even before they hit your lips, firing on all cylinders, we wanted to offer an incredible visual presentation in addition to the taste.”

The menu kicks off with the Con Abuelita, a Seasonal deconstructed version of traditional Mexican hot chocolate made with ancho chile-infused reposado tequila, 1886 hot chocolate mix and an ancho chile marshmallow created by The Raymond’s pastry chef, Jeffrey Haines. Probably not how grandma (abuelita) used to make it, but no doubt just as comforting. The Chic(ory) Flip honors the original recipe from the 1700’s, but with a caffeinated twist. Served cold, the Chic(ory) Flip is made with chicory coffee-infused rye whiskey, Yeti Stout, one whole egg and caramelized chicory coffee sugar.

Variations on the classic Manhattan are legion, and New York native Danny Cymbal offers a Regional version with a nod to Pasadena. His Oak Knoll Manhattan (pictured at top) uses housemade mulled wine vermouth crafted with locally grown spices and botanicals, bonded bourbon, dry vermouth, and dried sugar garnish.

In the Shaken section, the 1886 crew continues its tradition of saluting bartenders near and far with the Holland Daze by Kate Grutman (Sotto), made with Bols Genever, housemade pistachio orgeat, Maraschino Liqueur, lemon and housemade sambuca bitters. 1886 head bartender Garrett McKechnie offers the Per-Sin-Amen Cocktail: mezcal, fresh persimmons, housemade cinnamon bark syrup, with lime and Chocolate Creole Bitters.

The Smoking Jacket and a "cigarette."

Of the Stirred section, Tello said: “The two I’m really big on are The Smoking Jacket and Coffee and Cigarettes; there’s definitely a theatrical presentation for each.” 1886′s Lacey Murillo created The Smoking Jacket, made with Pot Still Irish Whiskey, 1886 tobacco bitters, Maplewood smoke and edible “ash” made with vanilla, orange and cream. Tello said that Murillo was inspired by this childhood scene: “You’re peeking in on your grandfather having a cigar and drinking his whiskey…[then] he puts his cigar out in his drink, and you sneak in to have a sip.” Because The Smoking Jacket features bitters made out of tobacco, the drink comes with a Surgeon General’s Warning. To serve The Smoking Jacket, Maplewood smoke is trapped in a snifter, a napkin holding the smoke is removed, the drink is poured, and the “ash” is added to the cocktail.

Brady Weise’s Coffee & Cigarettes is made with vodka, Dark Crème de Cacao, Yeti Stout, hand-whipped cream and an edible vanilla paper rolled cigarette. Tello describes the Coffee & Cigarettes as essentially a “chocolate version of a White Russian, but it’s lengthened with stout, so it has this heavy chocolate coffee note and looks like coffee.” To go with the “coffee,” chef Tim Guiltinan has created a hand-rolled, vanilla paper “cigarette” that’s presented inside a small metal ashtray.

And last but not least, Cymbal unveils the final version of his Vintage Caprice barrel-aged cocktail. Made with Beefeater Gin, dry vermouth, Benedictine and orange bitters, the Vintage Caprice was aged for eight months in a bourbon barrel. The previous version was aged for four months.

1886 at The Raymond
1250 S. Fair Oaks Ave. (at Columbia)
Pasadena, CA  91105
(626) 441-3136
www.theraymond.com

Photos courtesy 1886/The Raymond.

Related posts:

1. April 26: 1886 at The Raymond Launches New Spring Cocktail Menu
2. July 26: 1886 at the Raymond Launches New Summer Cocktail Menu
3. Sampling the 1886 Summer Cocktail Menu

Roy Choi, creator of the iconic Kogi BBQ truck, has opened Sunny Spot in the former Beechwood space in Venice. Sunny Spot is Choi’s largest brick-and-mortar restaurant, and marks his third collaboration with bar owner and restaurateur David Reiss, who began featuring Choi’s truck menu at his Alibi Room bar in 2009. Choi’s first sit-down restaurant was Chego, a fusion rice bowl spot that opened in 2010. Later that year, Choi and Reiss partnered to open A-Frame in Culver City. For Sunny Spot’s “roadside cookshop” concept, Choi takes on another Executive Chef role and offers his spin on Caribbean cuisine. Beechwood’s Chris Houlihan continues in the location’s new incarnation as its Chef de Cuisine.

Front Room

Follow the neon arrows and enter Sunny Spot through the Front Room, which features two-tops, communal tables and a long, burlap-sheathed bar. An expansive patio offers nearly as many seats as the Front Room. The third space is the Rum Den, which features a second bar, dining tables and a volume slightly lower than the lively and energetic main room. Sunny Spot accepts reservations for the Rum Den, while the Front Room and patio are self-seating.

Montego Bay native Sean Knibb, who also designed the mid-century look of A-Frame, returns to his roots to create a funky, beachfront vibe for Sunny Spot. Floral patterns, turquoise beams, brightly-colored stools, marble tops and gilt mirrors are all part of the eclectic visual mix. Reed grasses along the walls and a blanket of trees provide an intimate setting for the patio. Knibb ups the formality in the Rum Den with white linen-topped tables, while adding a bit of whimsy with a “birdcage booth” swathed in Persian silk.

Brian Butler

Imperial Fizz

As he did previously with A-Frame and the Alibi, Brian Butler oversees the cocktail menu at Sunny Spot. I pulled up a stool at the main bar, sat down under the amber lamps, and started with an Imperial Fizz, a great variation on a traditional sour made with rye, Jamaican rum, egg white, lemon juice and Angostura Bitters. The Imperial Fizz is the ideal intro to Butler’s menu, which features a number of rum-based creations and a few other spirited signatures. My dinner companion soon arrived and went with a lovely Champagne Cocktail: Brut Champagne, Angostura and Creole Bitters.

The Sunny Old Fashioned was a popular order: Nicaraguan rum, honey, allspice, Angostura Bitters.

Dictator

Next up was the Dictator, a wonderful sipper made with Trinidad rum, Dolin Blanc, Galliano and CioCiaro. As befitting its name, the Dictator is served in an elegant, vintage Tiffany glass that Butler sourced during one of his frequent flea market and vintage store excursions.

Butler’s drinks are worth the trek alone, but for most guests the initial draw will be the bold flavors of Choi’s cuisine. Like the menu at A-Frame, the moderately-priced dishes are designed to be shared, which we did with enthusiasm after ordering from the randomly listed apps and larger plates with the too-cute names. Though it was only the second day of service, the kitchen was on point and the food was well-executed.

Diablo Prawns

We began with the rum-glazed Diablo Prawns with garlic butter and herbs ($13). Despite the name, the heat from the nicely cooked and flavorful prawns was moderate. A side of the Yellow Salty Rice ($3) is great on its own, and works even better when mixed with the prawn sauce.

Charred Squid

Next was the Charred Squid with passion fruit, coconut, chilies and mint ($10). The perfectly cooked squid, with its tropical notes and spicy kick, was just what we needed before we dove into the heart of the meal.

Fried Plantains

The kitchen really hit its stride with the next trio of dishes. First up were the marvelously addictive, sweet and salty Fried Plantains ($4). Choi describes his goal for the plaintains in a recent Food & Wine interview: “As soon as this dish hits the table, I want everyone to grab it and eat it and then it’s gone. And then say, ‘Get me two more plates, these are freaking delicious.’” And sure enough, we ordered another plate. Overripe plantain spears are tossed with cane and pulverized palm sugars, then fried “until they’re almost black.” Before plating they’re tossed again with sugar, salt and lime.

Fried Pig's Feet

Fried Pig’s Feet ($6) are brined with sugarcane, braised, then deep-fried. We dipped them in the accompanying chili vinegar and began the delectable task of working the tender meat, cartilage and fat from the bone.

Slow-roasted G.O.A.T.

Living up to its “Greatest Of All Time” acronym, the slow-roasted G.O.A.T. ($15) is cooked sous vide for 24 hours in Red Stripe and rum with allspice and clove, among other spices. The idea is to spoon some of the meat into an iceberg lettuce leaf along with a slice of pickled mango. It’s a superlative combination of the earthy goat with the sweet-sour, tart mango wrapped in the crunchy lettuce.

We finished with the Coconut Ginger Sorbet ($4), a welcome hit of cool coconut with a gingery bite, served in a vintage silver goblet.

Half a dozen courses and a few hours later, and two thirds of the menu remained tantalizingly untried. According to the Sunny Spot website, Choi will change the menu monthly or “based on what I’m feeling,” so frequent return visits will be a necessity. Judging from the packed house, there are already plenty of fellow travelers ready to tour the West Indies by way of Venice.

Sunny Spot
822 Washington Blvd. (at Abbot Kinney)
Venice, CA 90292
(310) 448-8884
www.sunnyspotvenice.com

Related posts:

1. July 4th: A Spirited Celebration of the Red, White and Blue

L to R: distinctive bartenders Jason Bran, Lindsay Nader and Joseph Brooke. | Photo courtesy The Black Grouse

Baratunde Thurston

Lindsay Nader (Harvard & Stone), Jason Bran (Roger Room) and Joseph Brooke (Next Door Lounge) created cocktails to showcase The Black Grouse, which was awarded 94 points (out of 100) and described as a “real treasure” in Jim Murray’s Whisky Bible. The event was hosted by comedian Baratunde Thurston, Digital Director for The Onion and author of How to Be Black.

Lindsay Nader makes her welcome cocktail, which featured The Famous Grouse.

The Bird with the Crystal Plumage

We were welcomed with Nader’s The Bird with the Crystal Plumage, made with The Famous Grouse, Pineau Cherantes (French fortified wine), pineapple juice, lemon juice, sugar and Angostura Bitters, topped with soda. To go with the welcome cocktail, we noshed on appetizers from Made by Meg.

Sean Connery at the Beach

Each bartender featured two Black Grouse cocktails. Guests were asked to vote for “the most distinctive” of each pair of drinks by leaving straws in the appropriate cup. Judging from the overflow of straws, Nader’s Sean Connery at the Beach was the landslide favorite of her two cocktails. Made with Black Grouse, lime, coconut syrup, Passao passionfruit liqueur and topped with toasted coconut shavings, it definitely embodies the “distinctive” spirit by showcasing the whisky in a fun, tropical context.

The Aspiring Gentleman

Despite its pummeling in the polls, I enjoyed Nader’s other cocktail, The Aspiring Gentleman: Black Grouse infused with cardamom and sarsaparilla, Cocchi Americano, Gran Classico Bitter, topped with cava.

Jason Bran

Smoked Cherry Sour

Next up was Bran, whose Smoked Cherry Sour was deemed the most distinctive. A nice variation on a whiskey sour, the Smoked Cherry Sour is made with Black Grouse, lemon juice, Marasca cherry syrup, egg white, Fee Brothers Aztec Chocolate Bitters and cracked clove.

Black Celebration

As far as return sips go, his Black Celebration (Black Grouse, Amaro Nonino, Fernet Branca, Regan’s orange bitters) was right up my flavor profile alley.

Joseph Brooke

Como Whisky Para Chocolate

And last but not least, Brooke’s most distinctive Como Whisky Para Chocolate: Black Grouse, Solerno Blood Orange Liqueur, Marie Brizard Creme de Cacao, celery bitters.

Scot's Pear

Just as sippable (though apparently not as “distinctive”) was his Scot’s Pear, made with Black Grouse, pear juice, lemon, ginger syrup, tawny port and simple syrup.

More photos from the Distinctive Bartenders Tour can be viewed at the Thirsty in LA Facebook page.

Smoked Cherry Sour | Photo courtesy The Black Grouse

Following are the recipes for the Black Grouse cocktails chosen as the Most Distinctive by straw vote.

Sean Connery at the Beach
Created by Lindsay Nader
Ingredients:

• 2 oz The Black Grouse
• .5 oz Fresh Lime Juice
• .5 oz Coconut Syrup
• .5 oz Passao Passionfruit Liqueur

Preparation:

• Shake and strain over fresh ice in a rocks glass.
• Garnish with toasted coconut shavings, lime wheel and umbrella.

Smoked Cherry Sour
Created by Jason Bran
Ingredients:

• 1.5 oz The Black Grouse
• .75 oz Lemon Juice
• .75 oz Marasca Cherry Syrup
• .75 oz Egg White
• 2 Dashes Fee Bros Aztec Chocolate Bitters
• 1 Turn Fresh Cracked Clove

Preparation:

• Shake hard and strain into chilled goblet.
• Dash with Fee Brothers Aztec Chocolate Bitters and 2 twists of cracked clove.

Como Whisky Para Chocolate
Created by Joseph Brooke
Ingredients:

• 2 oz The Black Grouse
• .5 oz Solerno Blood Orange Liqueur
• .25 oz Marie Brizard Creme de Cacao
• 2 Dashes Celery Bitters

Preparation:

• Stir all and strain into a chilled cocktail glass.
• Garnish with small lemon peel.

Related posts:

1. La Descarga Launches Fall Cocktails and Wednesday Music Night
2. On the Trail of LA’s Bourbon Cocktails
3. July 31: Cocktails, Scotch and Hot Dogs for a Cause at the Fairmont Miramar

If your restaurant is located in the shadow of a $600 million hotel complex at the iconic intersection of Hollywood and Vine, no one will blame you if you have some “look-at-me” flash to catch the tourist crowd’s attention. From its location in the historic Taft Building, Wood & Vine has done the opposite, quietly building a loyal following that enjoys the moderately-priced shared plates, craft cocktails, and locally-sourced wines and beers.

Executive Chef Gavin Mills (former sous chef at Bastide) visits different farmers markets every morning to procure the freshest ingredients for a seasonally-driven menu that he changes daily. Bartender Jason McBeth, who worked with Mills at Bastide, features a focused list of classic and signature cocktails, divided into Clear Booze, Dark Booze, and seasonal libations. There’s also a nice Whiskey List, which shows a predilection for the brown stuff that Wood & Vine shares with guests at events like its Heaven Hill and Buffalo Trace distillery tastings. I stopped by Wood & Vine recently for a hosted sampling of the Fall Cocktail Menu, joined by Events Manager Kurt Rodeghiero.

Designed by Kenneth Brown, Wood & Vine takes its cues from Old Hollywood, incorporating Art Deco tile, vintage woods, reclaimed furniture and exposed brick into the lofty, double-height space. The result is a refined but welcoming atmosphere epitomized by the redwood-decked outdoor patio, with a communal table that surrounds a square-shaped fire pit. Rodeghiero noted that Wood & Vine always holds a few of the outdoor communal seats for walk-ins. It’s hard to believe the warm and inviting patio was once a parking lot.

Rodeghiero said that Wood & Vine’s local, sustainable and organic ethos is shared by everyone who works there, a philosophy that’s reflected in this list of purveyors on the restaurant’s website. Case in point is Paso Prime, which Rodeghiero said is known for having only two cattle grazing per acre at any time. Mills selected Paso Prime for Wood & Vine because the flavor reminds him of the beef he used to get back home in his native England.

Ask the Dust

Like yours truly, McBeth is a native Angeleno, so he’ll give a nod to Los Angeles in his drink names. For example, the Rodia’s Garden (from the Winter Menu) was named for Sabato “Simon” Rodia, who created the Watts Towers. McBeth will use literary references as well, as in the Ask the Dust, an Autumn Potable that gets its name from John Fante’s semi-autobiographical novel about life in Los Angeles during the Great Depression. Made with Rowan’s Creek bourbon, honey, lemon juice and cinnamon apple foam, the Ask the Dust is a quintessential fall cocktail. This was my first experience with the small batch Rowan’s Creek; McBeth compared its flavor profile to that of a confectionery. It’s definitely a bourbon I’m looking forward to encountering again.

Millennium

Next was the Millennium, a twist on the 20th Century Cocktail made with gin, Cocchi Americano, white crème de cacao and lemon juice. McBeth explained that he swapped the 20th Century’s Lillet Blanc for the Cocchi Americano because Lillet was originally more bitter and had stronger orange notes, while the current formula (with its reduced amount of quinine) dates to the mid-1980s.

12-Hour Sous Vide Veal

Rodeghiero suggested a couple of Shared Plates that showcased Mills’ farm-to-table cuisine. First was a superb 12-Hour Sous Vide Veal, served over a potato puree with roasted carrots and cauliflower. The veal was beyond fork-tender, practically dissolving in my mouth. The generous serving was enough to be a main for those with heartier appetites. This dish isn’t always on the menu, so follow Mills on Twitter for updates like this:

For tomorrow the return of the 12 hour sous vide veal. come see what we do with it.

October 20, 2011 4:26 pm via webReplyRetweetFavorite

@snout2tail

Gavin Mills

Hand-Rolled Potato Gnocchi with roasted squash, brown butter, crispy sage, pecorino.

Wood & Vine’s pastas are made fresh in-house, so the Hand-Rolled Potato Gnocchi are soft and pillowy, far better than the chewy, frozen ones that many diners are accustomed to.

I was told by pretty much everyone that I had to get the Fried Chicken and Waffles, which was recently named Best Waffle Dish in Los Angeles magazine’s annual Best of LA issue. Though I didn’t have it this time, the enticing aroma coming from other tables was more than enough to convince me to order the chicken and waffles on my next visit.

Rather than launching a seasonal menu all at once, McBeth will roll out new drinks as they come together. As this post goes live, keep an eye out for his Kilt Lifter, a Blood and Sand variation made with Famous Grouse Scotch Whisky, Carpano Antica, orange juice and FAIR.Goji Berry Liqueur (in place of Cherry Heering). McBeth finishes this cocktail with a cherry hibiscus bitters that’s not on the market.

Kentucky Cashmere

The Kentucky Cashmere had caught my eye earlier, but McBeth wanted to save it for later in the session rather than overwhelming my palate from the get-go. The Kentucky Cashmere is made with chai and vanilla-infused bourbon, R. Jelínek Fernet and Miracle Mile Chocolate-Chili Bitters. Though the name is actually a reference to Kashmir, McBeth felt it was better not to use the politically volatile region and instead chose the fabric as a play on the contrasts of hard-soft and masculine-feminine.

Butterscotch Pot de Crème with salted caramel ice cream.

I stepped away from the bar just long enough for McBeth to send out a Butterscotch Pot de Crème, which he said pairs really well with the Kentucky Cashmere. Served with caramel ice cream and topped with black sea salt, the pot de crème indeed made for a wonderful mix of flavors, from the bittersweet and spicy cocktail to the rich caramel and hit of salt at the finish from the dessert.

Andino Martinez, a variation on the classic made with Pisco, Carpano Antica and Maraschino Liqueur.

Pure Morning

The tasting finished with the Pure Morning, made with Novo Fogo Silver Cachaça, FAIR.Café Liqueur, house chocolate whipped cream, and Fee Bros. Aztec Chocolate Bitters. McBeth said the Pure Morning was a “thank you” to Novo Fogo founder Dragos Axinte, whose small batch, organic cachaças and company mission are well-attuned to the Wood & Vine mindset. McBeth was still tinkering with the whipped cream at the time of the tasting, so here’s hoping this wonderful sipper is ready to go as we head deeper into autumn.

Sunday Brunch
Beginning Sunday, October 23rd, Wood & Vine will be open for brunch service on Sundays from 10:30am to 6:30pm. Wood & Vine will offer new menu items, new brunch drinks, and a new soundtrack to accompany the daytime vibe. Here’s a sneak peek of a few of the Sunday Brunch dishes:

• Stone ground grits, jalapeno gravy, 62 degree egg, chorizo
• Potato & duck hash, confit duck, potatoes, peppers, fried egg
• French toast or Belgian waffle, mascapone cheese, fresh berries, maple syrup
• Wood & Vine Fried Chicken and Waffles (of course)

Wood & Vine
6280 Hollywood Blvd.
Los Angeles, CA 90028
323.334.3360
www.woodandvine.com
Facebook: Wood and Vine
Twitter: @woodandvine

Bar photo by Wood & Vine, via Facebook.

Related posts:

1. September 29: K&L Presents Buffalo Trace Distillery Tasting at Wood & Vine
2. May 28: K&L Presents Heaven Hill Distilleries Tasting at Wood & Vine
3. Twelve Fall Cocktails Debut at 1886