The bar that puts the "bar" in Bar | Kitchen.

When the O Hotel sent out a call for proposals to revitalize its restaurant and bar, Azzi Kashani (Director of Sales and Events) contacted David Kaplan and Alex Day of Proprietors LLC and suggested they throw their hats in the ring. Kaplan (co-founder and co-owner of New York’s acclaimed Death & Company) and his business partner Day (a former Death & Co. bartender) were initially hesitant about potentially consulting on a project that they weren’t involved in from Day One. Nevertheless, they submitted a proposal…and pretty much forgot about it as they turned their attention elsewhere.

Two months later, Kaplan and Day were told their proposal was accepted and they were scheduled to take over the O Bar & Kitchen on October 1st. Which would have been no problem, had their start date not been just two weeks after they were notified. To make matters even more difficult, Day was going to be in Asia for the first ten days of the month, consulting on Hong Kong’s Lily & Bloom, among other projects. And to top it off, dine LA was scheduled for the first two weeks of October.

Undaunted, Kaplan and Day took on the challenge of re-inventing a restaurant that had struggled, despite the hotel’s consistently high occupancy rate and a talented Executive Chef, Vahan Tokmadjian. The duo kept their re-design and management of O Bar & Kitchen well below the radar, which lead to rampant speculation as to the nature of their L.A. project. Once the newly-christened Bar | Kitchen was ready for its close-up, Caroline on Crack broke the news on Squid Ink, and Aaron Tell (The Savory Hunter) quickly followed with a mouth-watering review.

Bar | Kitchen dining room

Just before the holidays, I was invited to visit Bar | Kitchen for a hosted tasting of the new food and cocktail menus. I had been there once or twice in its previous incarnation, but I didn’t remember much besides its vivid color scheme and Tokmadjian’s well-executed food. Just past the lobby fireplace, Bar | Kitchen’s understated interior is now much closer to the rest of the boutique hotel’s modern, urban design. Undeterred by a steady rain, guests filled all of the main dining room’s 60 seats throughout my visit.

As I sat at the bar and looked over the menus, Kaplan explained that with Bar | Kitchen, he and Day wanted to create a place they would want to hang out at themselves. A keyword that kept popping up was “affordable.” With its daily lunch and dinner prix fixe menus ($18 and $28, respectively) and $10 cocktails, Bar | Kitchen definitely hits the mark.

Even better, during happy hour (4-7pm) a couple of the drinks are just $7 each, and selected bar bites are $4. More bargains can be found in the half-priced bottles of wine on Monday and Tuesday, at lunch and dinner. And if you’re in the industry, you’re in luck: Bar | Kitchen is offering $3 Fernet shots and a 20% discount on food to anyone in the business.

Although Kaplan and Day were keeping their consultation under wraps, they reached out to their industry contacts to begin the menu overhaul. For spirits, they worked backwards from a list of their own favorites. The wine list is overseen by Day, who said that seeking out boutique vineyards is his current passion. He noted that the wine menu is written to “strip away the pretension,” as in this straightforward description of the Malbec: “big wine with serious personality, for lovers of hearty styles – drink me with rich entrees.”

An existing Death & Co. relationship led to Bar | Kitchen using In Pursuit of Tea, but nothing seemed to excite the crew more than the debut of the Intelligentsia coffee program. Day showed off the shiny new coffee station the way an A/V enthusiast would rock his new surround sound system.

Smokescreen

The current drink menu is a basic list of four cocktails. Although Bar | Kitchen isn’t intended to be a craft cocktail bar like Death & Co., with Proprietors LLC managing it, it’s to be expected that the bar program will be top notch. I started with the Smokescreen, made with Bowmore Legend, fresh lime juice, a dash of green chartreuse and fresh mint. The Islay single malt anchors the cocktail with enough smoke to offset the acidity of the lime juice, and a hint of the chartreuse for depth. A great start to the menu tasting.

Though Kaplan and Day didn’t actively seek bartenders from New York, word about their consulting project trickled out, and among the new hires is Athena Freedlander, formerly of Gramercy Tavern. The home team is represented as well; my bartender during the tasting was Alyssa Swanzey, who was previously at Fraiche.

The view from the mezzanine.

An integral part of the new Bar | Kitchen is of course Chef Vahan Tokmadjian, who has been in the kitchen since the hotel’s 2007 opening, despite nine manager changes. The duo worked with the former Noé sous chef to create what Kaplan calls a “comfort-driven” menu, featuring market fresh ingredients and seasonal American cuisine, with a bit of Spanish influence. Portions are medium to large, enough to satisfy most appetites yet allowing guests to sample through the menus. Night owls take note: the kitchen is open until 11pm Monday through Wednesday, and til 12am Thursday through Saturday. Hotel guests have the option of ordering from Bar | Kitchen through in-room menus, something of a room service – takeout hybrid.

I chose one of the Mains, and Kaplan suggested that I start with a couple of Shared Plates. With my order placed, Kaplan led me on a walkthrough to talk about how far the space has come in the last two months. Considering the short timeframe and limited budget, Bar | Kitchen could easily be a case study in Restaurant Renovations 101.

Some of the design changes are easy to see: the blue and gold mirrors along the brick wall in the main space are now monochromatic, and the curtains that previously draped the wall are gone. A darker palette and plentiful candles give the restaurant a warm vibe. Kaplan drew on his fine art background (pun intended) to create the decorative artwork on a large chalkboard, while menu items are written on another one above the bar.

Due to its high ceiling, the long and narrow main room feels somewhat cavernous. To give the space a sense of intimacy, custom drop lights will be installed above the dining tables. The lights were sourced from a designer who’s worked with 213 Nightlife.

Bar | Kitchen’s open floor plan presented a unique challenge. Because the restaurant space flows into the lobby, the entrance (shared by the front desk and Bar | Kitchen) has to remain open 24 hours. The bar inventory would be too inviting a target, but emptying and restocking the shelves every day was out of the question. The solution was to install drop cages, which swing out of sight during operating hours.

As we headed upstairs, Kaplan showed me a room that’s been dubbed the Room of Requirement, an office so stunningly garish even Caligula would have thought it was too much. Coming into an existing venue means constant surprises like this room, which thankfully remains inaccessible behind a locked door.

The communal table in the private dining room.

A private dining room is located past the mezzanine lounge, which overlooks the main space. The night of my tasting, a party of 20 guests had booked a dinner event, and to my surprise I never noticed them. (A lobby elevator offers discreet access.) Also available for special events is an intimate VIP room, with a private bar and dining area.

For Kaplan, a self-described “perfectionist,” his attention to detail is evident. Menus are given a tactile quality by printing them on tiered sheets and presenting them on clipboards. Staff “uniforms” are low key and informal, while the soundtrack (which guests have complimented) is curated through Pandora.

Restoration Road

Then it was back to the bar for Round Two, the Restoration Road: blanco tequila, fresh lime juice, Cointreau, Lillet Blanc, and raspberries. The fruit forward, sweet Restoration Road was a perfect accompaniment for the appetizers that soon arrived.

Stuffed Piquillos Peppers

First were the Stuffed Piquillo Peppers, with Italian sausage and spicy tomato sauce ($8). Diners who don’t like too much heat may want to skip this feisty appetizer, but I enjoyed the nice kick from the sauce.

White Anchovy Bruschetta

From texture to temperature, the White Anchovy Bruschetta with celery gremolata ($6) offered a nice counterpoint to the stuffed peppers. The anchovies are front and center, contrasted by the crunch of the bruschetta and the zesty gremolata.

Braised Beef Short Ribs

My entree was the Braised Beef Short Ribs, with seasonal root vegetables and roasted carrot puree ($19). The fork-tender beef was excellent, the vegetables were perfectly cooked, and the carrot puree was flavorful but not overly rich. The hearty dish was just what was needed on a chilly, rainy night.

Site Hound

I finished with a Site Hound, a bright and refreshing Greyhound variation made with gin, Aperol, fresh lemon and grapefruit juices, and seltzer water.

Chocolate Pot du Crème

Kaplan sent out the Chocolate Pot du Crème with whipped cream and fleur de sel, and while I’m not one for desserts, this was definitely one I’ll be ordering again. It’s not too sweet or heavy, and the sea salt subtly enhances the chocolate with each spoonful.

The addictive Parmesan Truffle Tots, served in a shaker tin.

At this point I was joined by The Savory Hunter himself, who had seen my tweets during the tasting and stopped by Bar | Kitchen on his way to an event. Aaron ordered the Parmesan Truffle Tots ($7), a side dish that was initially going to be taken off the menu, until a chorus of protests saved it. Thankfully so; despite being filled to bursting with food, I couldn’t stop nibbling on them. The tots are served in a shaker tin, a nice touch when you’re snacking at the bar.

Blanchet

Since I had already tried three of the cocktails, Aaron ordered the fourth one: the Blanchet, made with vodka, honey, fresh lemon and orange juices, and basil. Though I was nearing palate fatigue, my sip of the Blanchet did register enough for me to note that it matched well with the salty, addictive tots.

The fine-tuning at Bar | Kitchen will continue into the new year: the staff is scheduled for Intelligentsia and POSitouch training; the cocktail menu will begin to change weekly, with bartenders contributing their own creations; the silverware will be replaced. (Day literally winced at a knife when I held it up.)

In the meantime, Bar | Kitchen seems to be on its way to becoming something of an industry hangout; on separate visits I ran into Joe Brooke (The Edison) and Eric Alperin (The Varnish), who stopped by with Sam Ross (Milk & Honey, et al). Beyond the bartender clientele, Bar | Kitchen’s lively mix of high quality and affordability is sure to entice downtown residents, workers, and visitors alike.

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

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Summertime and the drinking is easy at The Edison, which is bringing back its popular Happy Hour specials beginning Wednesday, June 23rd. Foremost among the bargains is the deal that started it all: The 35 Cent Martini, as well as Friday’s $1 Centennial Cocktail, created in honor of the 100th birthday of the Higgins Building. The Edison is also featuring its Dog Days of Summer special, a combo that includes a giant kosher hot dog, a draft beer, and onion rings. Baseball and apple pie not included.

The Edison Happy Hour
Wednesdays and Thursdays
5-7pm
Featuring: the 35 Cent Martini (limit one per guest) and 40% off all Edison House Cocktails, well spirits, and select beer and wines by the glass.

The $1 Centennial Cocktail is offered every Friday from 5pm to 7pm (limit one per guest).

Happy Hour Food Menu
Wednesday-Friday
5-7pm
$5 items include Vegetable Panini, Kobe Beef Slider, Calamari, Chicken Wings or Grilled Cheese Sandwich. All items are served with Edison or Tesla (sweet potato) Fries.

The Dog Days of Summer
“A Dog & A Brew”
Wednesday-Friday
5-8pm
Hot dog, draft beer, and onion ring combo for $10

The Edison
108 W. 2nd St.
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com

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Tonight, downtown Culver City heats up with the launch of its monthly Summer Block Parties, featuring discounts, activities, live music and more, at over 25 restaurants and businesses. The Summer Block Parties will take place from 5pm-9pm on every third Wednesday from June through October.

AKASHA offers 50% off all wines during the Summer Block Parties.

Culver City Summer Block Parties
5pm-9pm
Beginning Wednesday, June 16, 2010
Every 3rd Wednesday from June – October

Summer Block Party specials include:

• AKASHA: 1/2 off all wines
• Bottlerock: $4 food, wine, & beer specials; Twenty Wines for $20/bottle (dine-in only)
• The Culver Hotel: Extended Happy Hour until 8pm, free appetizers & outdoor live entertainment
• Fraiche: Free glass of Fraiche sangria at the bar
• Gyenari: All night happy hour with $2 off specialty cocktails, $3 wells, house red & white wines, $2 Hite drafts, $4-$7 appetizers
• Lunch: $2 beers and mini-sandwiches
• M Café: Complimentary wine tasting with tapas and apps on the patio
• Rush Street: All night prix fixe menu for $21, free pole-dancing lessons (!) starting at 9pm
• Ugo Wine Bar: Complimentary wine samplings and appetizers at the bar

For more information, including a complete list of participating businesses, visit www.downtownculvercity.com.

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Tonight, May 25, First & Hope Downtown Supper Club debuts its Themed Cocktail Hours, which take place Tuesday through Friday from 5-7pm. Each cocktail hour will feature different food and drink specials, based on that day’s theme.

Here are the details:

COCKTAIL HOUR – 5PM TO 7PM

TV Dinner Tuesdays

• $10 “TV Dinners”
• Special toasts to classic TV

Picnic & Beer Wednesdays

• Gingham downtown picnic featuring $5 fried chicken and potato salad
• Global selection of beers

Farmer’s Market Thursdays

• “Smorgasbord of Fruits & Vegetables” for guests to choose from at the main bar
• Guests’ selections are juiced to create bespoke cocktails
• Free munchies

Fifties Fondue Fridays

• Special menu of 50s classic cocktails
• Free fondue

First & Hope Downtown Supper Club
710 W. 1st Street
Los Angeles, CA 90012
(213) 617-8555
www.firstandhope.com

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3. October 25: Cocktail All-Stars – Farmers Market Edition

On Tuesday, The Tar Pit posted an announcement on its Facebook page about The Guilded Hour, its new daily happy hour. Grub Street has the details in this post, which confirms that the new specials are scheduled to debut later today.

Here’s The Guilded Hour menu:

Cocktails ($6)

• Bees Knees – Gin, honey, lemon
• Brown Derby – Bourbon, honey, grapefruit
• Tennessee Trilogy – Tennessee Whiskey, Applejack, sugar, Orange Bitters
• Weekly Aperitivo – Cocktail changes weekly

Wine – Weekly Selection of Red and White by the glass ($6)

Snacks ($2.50) – Fries with Spicy Lemon Salt, Garlic Aioli

Snacks ($5)

• Pickled Deviled Eggs with Shaved Prosciutto
• Calamari with Lemon Wheels, Shallot Rings, Fried Parsley Rouille
• Mini Mac with Gruyere, Cheddar, Mozzarella, Parmesan

The Guilded Hour
Beginning Thursday, May 20, 2010
Daily from 5:00-6:30pm

The Tar Pit
609 N. La Brea Ave.
Los Angeles, CA 90036
(323) 965-1300
www.tarpitbar.com

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2. Mäni’s on Maple Launches The Happiest Hour with $6 Cocktails and Small Plates
3. Your Next Happy Hour Stop: Waterloo & City

Sailor Jerry Cocktail Launch
Bigfoot Lodge West
Friday, April 23, 2010
8-10pm

Featuring:

• $1 Moscow Mule & Honeycomb cocktails
• Calbi Truck

Happy Hour
5-8pm daily
All drinks $5:

• Absolut Berri Blue
• Absolut Madras
• Bigfoot Amber Ale
• Bigfoot Sazerac
• Buffalo Trace Old Fashioned
• Gin Gimlet
• Honeycomb
• Jameson & Ginger
• Moscow Mule
• Western Manhattan

Bigfoot Lodge West
10939 Venice Blvd.
Los Angeles, CA 90034
(310) 287-2200
www.bigfootlodge.com

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First held in 1970 as an environmental teach-in organized by Sen. Gaylord Nelson, Earth Day has since grown to an annual event observed by some 500 million people in 175 countries. In honor of this Thursday’s 40th anniversary of Earth Day, Culver City’s AKASHA will go green with an All-Day Organic Happy Hour, featuring select cocktails, wine, and beer at half price.

For Chef Akasha Richmond, being environmentally conscious is an integral part of her restaurant and catering business. Her New American cuisine is a locally sourced, farm-to-table menu driven by natural and organic ingredients, seasonal flavors and principles of sustainability. Coffee and tea is organic and fair trade, while water is purified and bottled in-house with the Natura system. The beer, wine, and spirits menu features organic, sustainable, and biodynamic selections. The building is eco-friendly as well, from the recycled/reclaimed materials to energy efficient appliances and lighting. Uniforms are made from organic cotton, and menus and paper goods use recycled, biodegradable materials.

During Thursday’s Happy Hour, AKASHA will feature certified organic spirits (TRU Vodka and Casa Noble Tequila), organic and biodynamic certified wines from Quivira, and Samuel Smith organic beer.

AKASHA All-Day Organic Happy Hour
Thursday, April 22, 2010
Earth Day specials on select cocktails, wine and beer all day

COCKTAIL SPECIALS

• Basil Lemon Drop with TRU Lemon ($6) – NOTE: TRU Vodka will plant one tree for every Lemon Drop sold.
• Strawberry & Guava Margarita ($7) – Casa Noble Organic Tequila, local strawberries and guava, fresh lime and agave.

WINE SPECIALS

• Quivira Sauvignon Blanc ($6)
• Quivira Grenache ($7)

BEER SPECIAL: Samuel Smith Organic Beer ($4)

AKASHA Restaurant
9543 Culver Boulevard
Culver City, CA 90232
(310) 845-1700
www.akasharestaurant.com

For information about Earth Day 2010, please visit: www.earthday.org/earthday2010

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3. Your Next Happy Hour Stop: Waterloo & City

Happy Houred differs from other bar search apps in that users are encouraged to add bars, photos, reviews and happy hours. “This ensures happy hours are as up-to-date and accurate as possible via a user created and monitored community,” said Alex Libkind, CEO of APPSolute Media, a publisher for next-generation web and mobile devices. To start the database, bar and happy hour information was added for major urban centers including: New York, Los Angeles, San Francisco, Dallas, Houston, Austin, Boston, Philadelphia, Washington D.C., Miami, San Jose, Portland, and New Orleans.

“Happy Houred is an app for drinkers by drinkers,” said Lindsey Johnson, CEO of Lush Life Productions, the premiere social media and digital PR agency for the beverage industry. “While we’re constantly updating bar information, the app was built to encourage users to add happy hours, reviews, and pictures. We want to know what you’re drinking.”

What's Hot? Happy Houred, that's what.

This fostering of community seems to be working: soon after its launch, Happy Houred entered the “What’s Hot” section of iTunes, and has remained there since. From my own experience with Happy Houred, I’ve already noticed a jump in the number of L.A. bars listed. I know I’ll keep adding my own favorites to the list, how about you?

Happy Houred is available now for free at the iPhone App Store, or you can search for “Happy Houred” from your iPhone, iPod Touch, or iTunes to download the free application.

Happy Houred for the iPhone

• Created by APPSolute Media and Lush Life Productions
• Sponsored by Don Q Rum and Tito’s Handmade Vodka
• Free download at the iPhone App Store
• happyhoured.com

To promote the launch, the Happy Houred team is embarking on a nationwide barnstorming tour. Stay tuned for details on West Coast launch events!

Update: On Wednesday, November 11, Happy Houred is hosting a launch party at Cantina in San Francisco. Details here: http://twtvite.com/jm0ood

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Lunes Latinos will feature Executive Chef / Owner Eric Greenspan’s spin on Latin cuisine. Menu offerings will include Greenspan’s Gorditas, three different gorditas priced at $3 each: Orange Glazed Chicken with Pinto Beans, Smokey Mole; Tamarind Garlic Steak with Cilantro Lime Sauce, Pico de Gallo;  Dr. Pepper Marinated Pork with Pickled Cabbage, Horchata/Cheese Sauce. Other menu items include Chorizo Smothered Tots and Mini Churro Bites. The Lunes Latinos menu items will be available in the lounge and restaurant along with the Foundry’s regular dinner and lounge menus.

As with the Foundry’s other weeknights, Monday features a happy hour in the lounge from 6-9pm. Monday Happy Hour will feature a Latin-inspired free cocktail flight: the Laranja (Leblon Cachaça, Blood Orange Bitters, orange juice), a Cilantro Mojito (Starr Rum, muddled lime, Tamarind Syrup) and the Explosivo (Bacardi Limon, Pama Pomegranate Liqueur, chili). These Latin libations are half-priced during happy hour. And finally, to add to the spicy mix of food and drink, the lounge will feature Brazilian Jazz, Bossa Nova, Samba and Latin Fling.

Greenspan's Gorditas

September 14 is also the launch of the Foundry’s Monday Industry Night. On Monday nights, restaurant workers will receive 25% off their check in the lounge or dining room. To receive the discount, a pay stub must be presented to Foundry staff.

Lunes Latinos
Mondays, beginning Sep. 14
The Foundry on Melrose
7465 Melrose Ave.
Los Angeles, CA 90046
(323) 651-0915
www.thefoundryonmelrose.com

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2. May 25: Fig & Olive Melrose Place Launches Daily Aperitivo Menu
3. Malo Launches Service Industry Night

Beau knows cocktails.

Take the former “Riot Hyatt” on Sunset, throw in a $48M renovation by the New York firm Janson Goldstein, add the Hindi word for “personal service,” and what do you get? Why, the Andaz West Hollywood, of course. The bar at RH, the hotel’s signature restaurant, had been on my “to-do” list since its January opening, and I gladly accepted an invitation to sample the new summer cocktails.

The bar is strikingly designed, situated in a prime location where the floor-to-ceiling windows facing Sunset Blvd. are put to optimal use. My friend Lena and I were introduced to Beau du Bois, who (along with Kassy Dean, Helena Pechacek and Neala Steaury) created the cocktails we were about to sample. As with other mixologists in high end restaurants, Beau works closely with RH chef Sebastien Archambault to get the freshest seasonal ingredients. Beau’s in-depth explanation of the creative process behind his drink menu reflects a thoughtfulness and ambition that will take him far in the cocktail world.

Before tasting the new drinks, we started off with two of RH’s top sellers, the Mr. Plant and the Steelo.

They call me Mr. Plant.

Mr. Plant

• No. 209 Gin
• cucumber
• tangerine juice
• agave syrup
• soda

Named of course after Robert Plant (who famously shouted “I am a Golden God!” from one of the Hyatt’s balconies), the Mr. Plant starts with No. 209, which has gin’s typical juniper aroma enhanced by citrus, fruit, and spicy notes. When the No. 209 is mixed with the cucumber, tangerine and agave, the result is an outstanding, refreshing cocktail that goes down easily.

The Steelo

The Steelo

• Hangar One Vodka
• St. Germain Elderflower Liqueur
• grapefruit juice
• blueberries

Not to be outdone is the Steelo, another top seller that combines the smoothness of the Hangar One with the wonderful floral scent of the ubiquitous St. Germain. Served up, the Steelo tastes as great as it looks. If I had to pick just one, I’d give a slight edge to the Mr. Plant over the Steelo. That being said, both drinks are fantastic and it’s easy to see why they’re bestsellers.

On to the season’s new cocktails, which made their debut last week. Unless otherwise noted, all cocktails were created by Beau du Bois.

The Greenland

Greenland

• TRU Organic Vodka
• cucumber organic liquor
• avocado
• green apple juice
• cilantro

This was the first of the new cocktails that we sampled, and it’s a knockout. The TRU vodka has a clean, fresh taste that’s ready-made to play with the other ingredients. The cucumber provides a refreshing, subtle taste; the green apple juice (Beau took months to source it) gives it a sweet and tart kick; the cilantro a subtle bite and citrus finish. The avocado adds an unexpected texture that’s hard to place. Just as egg whites froth up a Ramos Gin Fizz, the avocado provides depth and body that takes the Greenland to the next level.

The Assemblage

Assemblage

• G’Vine Gin
• blackberry
• raspberry
• Cointreau
• cane brown sugar
• limes

G’Vine Gin is distilled from the Ugni Blanc grape, in the Cognac region of France. It’s then infused with nine botanicals, giving the G’Vine a floral complexity that enhances the Assemblage’s unique flavor profile. Add in the bitter orange of the Cointreau, the fruit flavors, a bit of sweet and a light tartness, and you have another summertime winner.

Rush hour on Sunset: the 405 Crush.

405 Crush (created by Kassy Dean)

• Leblon Cachaça
• strawberries
• limes
• agave syrup

Leblon is an award-winning, ultra-premium cachaça distilled from sugar cane and aged in Cognac casks. The distilling process has given the Leblon a dominant fruit profile, and when mixed with the fruit and agave, results in a nice take on the classic Caipirinha. A bit of a split vote with this one; while I enjoyed it, Lena needled me for liking such a “girly drink.” Fruity, sweet cocktails aren’t for everyone, but I could drink these all day long, especially if I’m poolside.

Gooseberry Mojito

Gooseberry Mojito

• Matusalem Gran Reserva Rum
• gooseberries
• limes
• wild mint leaves

Few cocktails can rival the mojito when it comes to hot weather refreshment, and Beau’s sublime, sophisticated interpretation is outstanding. It all starts with the Matusalem Gran Reserva, a blended rum that’s been solera-aged for 15 years. Its vanilla, molasses, and caramel aromas are complemented by the lime and mint, while the gooseberries add tartness and acid. For flavor and visual appeal it’s hard to beat.

Of the new menu, the Greenland and the Gooseberry Mojito were the consensus favorites, and both drinks are sure to appeal to imbibers well into the dog days of summer. Time prevented us from trying two other new drinks, the Carnival (Papagayo Organic White Rum, white peach juice, raspberries) and Helena’s Ginger Mariachi (Corzo Silver Tequila, Domaine de Canton Ginger Liqueur, jalapeno, cucumber, tomato juice, lime juice, salt & pepper). Needless say, we’ll be back to try these out.

Serrano ham

Shrimp ceviche

Happy Hour @ RH

RH hosts a happy hour in its bar area from 5pm to 7pm on Monday through Friday. Although the cocktails are full price, a real bargain can be found in the delicious, free bar menu bites: shrimp ceviche, serrano ham with crostini, mushroom and egg tart, and soudourgh with olive tapenade. We’re way beyond chips and salsa here, folks. If the number of empty shot glasses were any indication, the shrimp ceviche was the favorite snack, matched perfectly to the summer cocktails.

RH
Andaz West Hollywood
8401 W. Sunset Blvd.
West Hollywood, CA 90069
(323) 785-6090
www.westhollywood.hyatt.com

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3. Sipping the Summer During Sunday Supper