Click to view.

To help raise funds, The Spare Room is presenting the First Annual Bartenders with Bar Tabs Auction. Several of the city’s finest are donating their time along with bar tabs from their home bars. The Spare Room will mix and match the tabs and auction off these pre-paid drinking dates. Already confirmed for the auction block: Aidan Demarest, Kate Grutman, Dave Kupchinsky, Lacey Murillo, Lauran September, Alex Straus and Marcos Tello, with more to be announced. Dan “The Imbiber” Dunn will be the emcee and auctioneer.

Added 12/21: Kenny Arbuckle and Bayardo De Murguia.

Boxing Day Social at The Spare Room
Monday, December 26, 2011
7pm-11pm
Suggested donation: $10
Featuring:

• Bottomless punch
• Bar bites
• Jenga tournament
• Live music by Hobo Jazz
• DJ Miss Diana

Sponsored by Wild Geese Irish Whiskey and Akvinta Vodka

The Spare Room
Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd. (at Orange)
(323) 769-7296
www.spareroomhollywood.com

Hospitality Kitchen
821 E. 6th Street (at the corner of 6th and Gladys)
Downtown LA
House: (323) 267-8789
Kitchen: (213) 614-9615
Days: Tuesday, Thursday, and Saturday (Closed on Thanksgiving, Christmas, New Years and 4th of July.)
Time: 7:45am – 12:45pm

For more information about the Hospitality Kitchen, please visit lacatholicworker.org/visiting-and-volunteering/soup-kitchen.

Related posts:

1. Bastille Day at The Spare Room, Featuring Paris Loves LA
2. Game On: The Spare Room Opens at the Hollywood Roosevelt
3. The Spare Room Nominated for 2011 AIA|LA Restaurant Design Awards

Sabrina Kershaw (L) bested Kelly Unda in the Speed Rack Boston finals. | Photo: Lush Life Productions

Speed Rack launched a ten-city tour in October to honor National Breast Cancer Awareness Month, with the purpose of finding the fastest female bartender in America while raising funds for breast cancer charities. The Speed Rack tour follows the success of the inaugural LUPEC NYC Speed Rack competition, which raised $3,500 this past June. The national tour kicked off last month in Boston, where Sabrina Kershaw (The Citizen, Noir Bar) was crowned the winner and $5,000 was raised. Next was Portland, with $3,600 raised and Seattle’s Missy Cross (Sun Liquor) emerging victorious.

Click to view.

Speed Rack LA is the third stop of the tour, featuring a stellar lineup of 18 competitors:

• Kiowa Bryan (Eveleigh)
• Anne Marie Ceralvo (The Spare Room)
• Danielle Crouch (Caña Rum Bar)
• Christine D’Abrosca (Next Door Lounge)
• Jaclyn Goodyear (Killer Shrimp)
• Jennifer Lane (Black Market Liquor Bar)
• Jen Len (Drago Centro)
• Tammy Machicado (Night & Day Productions)
• Meghan Malloy (La Descarga)
• Jaymee Mandeville (Drago Centro)
• Mia Mastroianni (Soho House West Hollywood)
• Lacey Murillo (1886, Black Market)
• Lindsay Nader (Harvard & Stone)
• Gracy Ramirez (Dog Haus)
• Mia Sarazen (Harvard & Stone, Black Market)
• Naomi Schimek (The Spare Room)
• Devon Tarby (The Varnish)
• Kylee Van Dillen (Westside Tavern)

Throughout the afternoon, pairs of bartenders will face off and make a round of cocktails, selected from a list of 50 industry standard recipes. Judges will rate each drink based on prep time and accuracy. The esteemed judging panel includes Hollis Bulleit of Bulleit Bourbon, Aidan Demarest (Neat), Jessica Gelt (LA Times), and Ted Haigh (aka Dr. Cocktail). Emcee Simon Ford will keep the proceedings moving as the competition nears its climactic final showdown.

Following the LA competition, Speed Rack will travel to other cocktail-focused cities with strong LUPEC chapters, including Washington DC (Dec 4, 2011) and then on to San Francisco, Houston, Denver, Las Vegas, and Chicago in 2012. The goal for the nationwide competitions is to collectively raise $75,000 before the ultimate Miss Speed Rack is crowned in May 2012 at the national finals in NYC.

The tour is being produced by Lindsey Johnson of Lush Life Productions, with event coordination by Claire Bertin-Lang (Proof ABV). Local support for Speed Rack LA is being provided by 213 Nightlife and the USBGLA.

Presale tickets to Speed Rack LA are $20 and are available online at speedrackla.eventbrite.com. A special admission and Speed Rack t-shirt package (with bonus free koozie) is priced at $35. Tickets at the door are $25, cash only, based on availability, and are first come, first served.

For more information, visit the Speed Rack website at www.speed-rack.com.

Speed Rack LA
Sunday, November 13, 2011
3pm-7pm
21+ w/ ID
Tickets:

• $20 General Admission and $35 Speed Rack package tickets: speedrackla.eventbrite.com.
• Day of event: $25 at the door, cash only and based on availability.
• Includes complimentary punches, cocktails, Abita beer, and food.
• Proceeds go towards breast cancer research, education and prevention.

More info:

• www.speed-rack.com
• Facebook: www.facebook.com/speedrackinfo
• Twitter: @Speed_Rack

Blossom Room – Hollywood Roosevelt Hotel
7000 Hollywood Blvd.
Los Angeles, CA 90028
(323) 466-7000
www.thompsonhotels.com/hotels/la/hollywood-roosevelt

For a taste of what will go down at the Roosevelt, check out this video of the inaugural Speed Rack event in New York:

Related posts:

1. Game On: The Spare Room Opens at the Hollywood Roosevelt
2. November 28: Home Bar Basics Book Launch at 320 Main
3. November 23: Thanksgiving Eve Bash at Seven Grand

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

Schimek said the weekly special is a tribute to Katz’s Deli, located on the street that gives the Ludlow Street Collins its name. If you’re not a fan of pickles, this drink probably won’t make your must-try list. But if you are, there’s no finer tip of the hat to the Old Pickle District than this tall drink, which pairs especially well with the Pastrami Reuben.

Fall Happy Hour at The Spare Room
Wednesdays from 6-9pm
Featuring:

• $7 Ludlow Street Collins
• $6 Pastrami Reubens or Turkey Rachels
• $3 Beer
• Half price bowling

Ludlow Street Collins

"I'll have what she's having."

Demarest (currently gearing up for this weekend’s opening of Neat in Glendale) will be going out in style with a Tiki-themed blowout, featuring Kraken Rum cocktails and guest bartenders Marcos Tello and John Lermayer (The Florida Room). Hopefully there will still be a bar left for Schimek to manage after the Robert Evans of the LA cocktail scene meets the 2011 Simon Ford Uh Oh Award winner.

A Night of Tiki at The Spare Room
Wednesday, October 5, 2011
10pm to close
Featuring:

• Guest bartenders John Lermayer and Marcos Tello
• Island-inspired Kraken Rum cocktails and music

The Spare Room
Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd. (at Orange)
(323) 769-7296
www.thompsonhotels.com

Related posts:

1. Boxing Day Social at The Spare Room
2. Bastille Day at The Spare Room, Featuring Paris Loves LA
3. Dec. 16: Evan Kleiman Hosts “Good Food” Happy Hour at Sublime

Wood & Vine | Photo: Wood & Vine

On Thursday, September 29th, K&L Wine Merchants presents a special tasting event, featuring the whiskies of the Buffalo Trace Distillery. The Buffalo Trace tasting will take place at Wood & Vine, located on Hollywood Blvd. in the historic Taft Building.

For an admission of $45, guests will sample selections that include the Buffalo Trace White Dog and Straight Bourbon, Elmer T. Lee Bourbon, Old Rip Van Winkle Bourbon, Blanton’s Single Barrel Bourbon, W.L. Weller 12-Year-Old Bourbon, and E.H. Taylor Bottled in Bond. Guests will also have a “last chance” to taste two expressions from the 2010 Antique Collection: the William Larue Weller Uncut & Unfiltered Kentucky Straight Bourbon and the Sazerac Rye 18-Year-Old.

For more information and to make reservations, please visit the K&L event page. Seating is extremely limited, so needless to say, don’t slack if you’re interested in attending!

Buffalo Trace Distillery Tasting
Thursday, September 29, 2011
7-8:30pm
$45 at the door

Wood & Vine
6280 Hollywood Blvd.
Los Angeles, CA 90028
(323) 334-3360
www.woodandvine.com

Related posts:

1. May 28: K&L Presents Heaven Hill Distilleries Tasting at Wood & Vine
2. Get It While You Can: Private Barrel Buffalo Trace at 1933 Group
3. Buffalo Trace Offers Millennium Barrel Bourbon Exclusively to Non-Profits for Charity Auctions

The Los Angeles Times and Food & Wine Magazine joined forces over Labor Day Weekend to present The Taste, a four-day culinary festival that featured nine events in Beverly Hills, Hollywood and Downtown. Tickets for each event cost $125-150, and included unlimited bites from dozens of restaurants; endless samples of beer, wine and spirits; as well as seminars and demos. The Taste kicked off on Friday with Burgers & Beer (featuring craft brews curated by The Beer Chicks), and concluded on Labor Day with the family-friendly Picnic in the Hills, hosted by Giada De Laurentiis.

Blackberry Bramble

The second event on Friday night was the Art of Mixing, which took place on the back lot at Paramount Studios. Not long after checking in and getting oriented, I came upon the distinctive meter maid truck of Ice Ice Shavie. From inside the booth, Silamith Weir served the refreshing Blackberry Bramble: gin, lemon, blackberry and basil. The other shave ice offerings were the equally enjoyable VW (elderflower, grapefruit, vanilla) and the Mojito.

New from Encanto: the Distiller's Reserve Single Vineyard Quebranta Pisco.

Nearby was the Campo de Encanto Pisco booth, where Adrian Biggs (La Descarga) was serving a delicious Pisco Punch (pictured at top). Encanto CEO and Cantina proprietor Duggan McDonnell was on hand to discuss his award-winning spirit, and graciously offered a taste of Encanto’s upcoming limited edition release, the Distiller’s Reserve Single Vineyard Quebranta Pisco. Earthy, complex, with a smooth finish that goes on for days, the Distiller’s Reserve is scheduled for release in October and can’t arrive soon enough.

Over in the Classic & Vintage Artisanal Spirits booth, Lindsay Nader (Harvard & Stone) and John Coltharp (Tasting Kitchen) were mixing cocktails like the Dizzy Oaxacan: Sombra Mezcal, Averna Amaro, grapefruit juice, lemon juice, agave nectar, ginger beer.

320 Main's Erik Trickett and Jason Schiffer serve the Moscow Mule Royale.

Just down the “street,” Jason Schiffer and Erik Trickett of 320 Main ladled servings of the Moscow Mule Royale punch: Sobieski Vodka, fresh ginger, fresh citrus, cane syrup, sparkling wine.

Then came a message from Maurice Chevalier IV:

@ThirstyInLA get your ass back to the Anchor Distilling booth. We're making Negronis #TasteOfL.A.

September 2, 2011 8:41 pm via EchofonReplyRetweetFavorite

@Liquid_Alchemy

Chevalier IV

3 & Tree Royale: No. 3 London Dry Gin, Fever Tree Tonic, Orange Bitters, Maurin Quina "float," topped with pomegranate seeds.

After watching a cooking and mixology demo by Ricardo Zarate, John Rivera Sedlar, and Julian Cox, I did as I was told and headed over to Chevalier. While the 3 & Tree Royale pictured above went to another guest, Chevalier made me a Deviled Negroni: No. 3 London Dry Gin, Luxardo Bitter and Maurin Quina.

Mmm..pisco...

Chevalier’s booth became the unofficial hangout spot as the Art of Mixing wound down. As you can see, Encanto’s fans made sure that neither the spirit nor the punch would go to waste.

Eric Alperin sawing ice slabs for The Varnish.

On Sunday night, The Taste moved to Downtown LA for Food Noir, which took place on Broadway between 8th and 9th. Not far from the entrance was the tandem of Cole’s and The Varnish, where co-owner Eric Alperin was sawing slabs of ice for cutting into properly sized cubes. Cole’s served a 1930’s Rye Buck, made with Bulleit Rye, lime, ginger syrup and soda. A perfect sipper for strolling down Broadway as the various booths prepped for service.

The rye cocktail lasted just long enough for me to reach the other end of Food Noir, where Seven Grand was serving a Ward 8, while Caña Rum Bar offered the Garden Snake: Don Q Añejo, fresh citrus, backyard tomato syrup, Amaro Montenegro, Maldon Smoked Salt. Next door, Las Perlas featured the Spiced Daisy, made with Chinaco Tequila, jalapeño/cucumber/cilantro juice, lime, agave nectar and Royal Combier.

In the Classic & Vintage booth, John Coltharp mixes two Midnight Daiquiris.

Coltharp was once again in the Classic & Vintage booth, and I sent several people to visit him for the excellent Midnight Daiquiri: Rhum J.M Blanc, lime juice, J.M Sirop de Canne, Averna Amaro.

A Warner Bros. cartoon, as it was meant to be seen.

One of the highlights of the weekend had nothing to do with food or drink. Inside The Orpheum Theatre, the Los Angeles Conservancy presented classic Warner Bros. cartoons, vintage newsreels and trailers for legendary movies from Alfred Hitchcock, Cecil B. DeMille and more. It doesn’t get much better than watching One Froggy Evening as it was meant to be seen: on the big screen, with an audience, in the magnificent setting of The Orpheum. Actually, it did get better; it was only a short walk from The Orpheum to Cole’s and another round of 1930′s Rye Bucks.

For more images from The Taste, visit the Thirsty in LA Facebook page.

Lindsay Nader makes a Dizzy Oaxacan at Art of Mixing.

Dizzy Oaxacan
Created by Tad Carducci
Ingredients:

• 1.5 oz Sombra Mezcal
• .75 oz Averna Amaro
• .5 oz grapefruit juice
• .5 oz lemon juice
• .25 oz agave nectar
• 1.5 oz ginger beer

Preparation:

• Combine first four ingredients in a mixing tin.
• Shake and strain into an ice-filled highball glass.
• Top with ginger beer.

Midnight Daiquiri
Created by Tad Carducci
Ingredients:

• 1.5 oz Rhum J.M Blanc
• .75 oz lime juice
• 1 oz J.M Sirop de Canne
• .5 oz Averna Amaro

Preparation:

• Combine all ingredients in a mixing tin.
• Shake and strain into a cocktail glass.

Related posts:

1. The Wayback Machine: Speakeasy in Hollywood on August 21
2. A Taste of Drago Centro’s Winter Cocktails
3. A Taste of the Simpler Life: Novo Fogo Organic Cachaça

On Sunday, August 14th, thirsty Angelenos will have not one, but two chances to sip tequila with Dan “The Imbiber” Dunn. The afternoon and evening tasting events, both hosted by the Living Loaded author, are taking place at Lexington Social House in conjunction with Ian Blackburn of LearnAboutWine.

The first session is from 3-5pm, presented exclusively by LearnAboutWine. The second session is part of the UrbanDaddy Perks series and starts at 6pm. Registration is required for both events; see below for info on ticket prices. Space is limited, and in the case of UrbanDaddy registration ends soon, so don’t slack!

Featured tequilas:
Blanco

• Casa Noble Crystal
• Karma Blanco
• Avion Silver

Reposado

• Tequila Ocho Reposado
• Milagro Select Barrel Reserve Reposado
• Cazadores

Añejo

• Cabo Wabo
• Herradura

Extra Añejo

• Jose Cuervo Reserva De La Familia
• Chinaco Negro

To soak up all that agave, Lexington Social House will serve assorted flatbread pizzas, duck rillettes and chicken skewers.

Tequila Tasting with Dan Dunn
Sunday, August 14, 2011

First Session: 3-5pm
$69 Advanced Sale / Two for $125 Special
$55 for Vintage Members
Register: LearnAboutWine

Second Session: 6pm
$59 for UrbanDaddy Perks Members
Register: UrbanDaddy Perks

Lexington Social House
1718 Vine Street
Hollywood, California 90028
(310) 451-7600
www.lexingtonsocialhouse.com

Image courtesy Lexington Social House.

Related posts:

1. Sipping the Summer During Sunday Supper
2. April 5: Why Wait Till Mayo? Tequila Tasting at Malo
3. July 18: Tequila Taste Too at The Wine House

Sure, you can make a Bastille Day cocktail (or two) and toast the storming of the Bastille at home. But what if you’re in the mood for a bit of carousing with fellow revelers? The Spare Room at the Hollywood Roosevelt will have you covered tonight by hosting an intimate performance by Paris Loves LA. The band features Adele Jacques, a très chic French singer who performs Serge Gainsbourg and Brigitte Bardot songs in a cabaret style. In addition to Gainsbourg and Bardot, Paris Loves LA is influenced by French Sixties pop, American jazz, and cinema.

If you’re looking for something to sip while the chanteuse is singing, The Spare Room will feature a special one-off drink list, including Aidan Demarest’s Duke for a Day and other Bastille Day cocktails by Naomi Schimek:

• Duke for a Day – Cognac, lavender, lemon
• Champs Élysées – Cognac, Yellow Chartreuse, bitters, lemon
• Champagne Flip – Champagne, Cognac, Cointreau, egg yolk, cream, sugar
• La Prise Armagnac – Cointreau, Luxardo Bitter Liqueur
• Champagne Cobbler – Champagne, Cointreau, berries

Bastille Day at The Spare Room
Presented by Cointreau
Thursday, July 14, 2011
Doors at 8pm
Featuring:

• Paris Loves LA (1st set 10pm, 2nd set 11pm)
• Special guest: DJ Nils Kock
• Bastille Day cocktail menu

The Spare Room
Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd. (at Orange)
(323) 769-7296
www.spareroomhollywood.com

http://www.youtube.com/watch?v=R1voxjxkNsU

Related posts:

1. Boxing Day Social at The Spare Room
2. Game On: The Spare Room Opens at the Hollywood Roosevelt
3. Celebrate Bastille Day with G’Vine Gin and the Barricade Cocktail

What’s the Nantucket Sound, you say? Here’s the cocktail recipe from Naomi Schimek:

This summer special is going on at The Spare Room right now, as I type this post. The special will be happening every Wednesday this summer, from 6-9pm.

The Spare Room
Hollywood Roosevelt Hotel (Mezzanine Level)
7000 Hollywood Blvd. (at Orange)
(323) 769-7296
thompsonhotels.com/hotels/la/hollywood-roosevelt/drink/the-spare-room

Related posts:

1. Bastille Day at The Spare Room, Featuring Paris Loves LA
2. Boxing Day Social at The Spare Room
3. Get Pickled with The Spare Room’s Fall Happy Hour Special

Downtown is still the center of the Los Angeles cocktail universe, but the Hollywood scene continues to grow with this week’s debut of Next Door Lounge, which soft opened on Wednesday after a series of preview nights. Next Door Lounge comes from the same team that opened The Hollywood Corner, which is located next door to the new bar.

Joseph Brooke

Next Door Lounge scored something of a coup by hiring Joseph Brooke, who was previously the Director of Spirits at The Edison. The drink menu is divided into Classic Cocktails (French 75, Tequila Daisy, Ward 8 et al) and Modern Cocktails. With a couple of exceptions, the drinks are $12 each.

A nattily attired doorman welcomed us into the loft-like Highland Avenue space, which owner Ferris Wehbe has designed to evoke the Roaring Twenties with some modern touches. Next Door Lounge is being presented as a neo-speakeasy, but thankfully no passwords are required and the venue is easy to find; just look for the neon key and “LOUNGE” sign out front. With its high vaulted ceiling, exposed beams and open floor plan, the 4000 square-foot lounge is certainly the roomiest speakeasy you’ll ever enter.

Roger Room’s Damian Windsor (L) joined Brooke behind the stick on opening night.

Volstead & Vice

I started with one of Next Door’s Moderns, the Volstead & Vice ($14): Ilegal Mezcal Joven, Pernod Absinthe, cucumber water, agave nectar and lime juice. Nicely balanced and refreshing, with the Ilegal providing just enough smoke without being overpowering. Since we were stopping by after another event, the Volstead & Vice was a perfect way to ease into the new menu.

The Shimmy, shimmering.

Lena went with another Modern, The Shimmy: Hennessy VS, Sazerac Rye, jasmine liqueur, blood orange liqueur and lemon juice. Another winner and one that Lena really enjoyed.

As luck would have it, we had chosen two of Brooke’s creations. Apparently not all of the signature cocktails are his recipes, which is puzzling. If you’re going to bring someone of Brooke’s caliber on board, why not give him free rein and let him do what he does best? Still, we were off to a good start, and with our provisions in hand we looked around the space.

Next Door Lounge has plenty of seating options for groups, from the various oversize leather couches to the large communal tables along the west wall. Bistro and cocktail tables are clustered in front of the bar.

A seating area, tucked into a corner space.

Low lighting, wood accents and deep red walls give the industrial space a warmer patina. Vintage sconces, chandeliers and photos add to the 1920s mood, while TCM is projected on a large screen to provide some visuals. Friendly flapper girls serve cocktails and bar bites from Executive Chef Fidel Mendez, who also features pizzas from the wood-burning oven.

Amy had arrived at this point, and as she looked at the menu we explained the cocktail situation. Although she liked our choices, she wanted to try something different and opted for the Marry Me Honey, made with Belvedere Bloody Mary, clover honey syrup, lemon juice, grapefruit juice and orange bitters. I took a sip and the first word that came to mind was “interesting.” Amy said she thought the exact same thing; not good or bad, just…interesting.

Hoover's Wig

Lena didn’t fare so well with her second order, the Hoover’s Wig: Flor de Caña 4-Year, Aperol, Carpano Antica, apple juice, lemon juice, a splash of orange juice, and prosecco. She’s usually very forgiving with cocktails, but this was a rare instance where she had to ask Brooke if she could have another Shimmy instead.

The Bump-Off

I went with another enjoyable Brooke creation, The Bump-Off: Sagatiba Pura Cachaça, ginger syrup, orgeat, lemon juice. Bright, with a bit of snap from the ginger and a subtle tartness.

Clover Club

Amy finished with a Clover Club, a nicely executed version of the classic made with No. 3 Gin, lemon juice, fresh raspberries, and pasteurized egg white.

With Joseph Brooke heading the bar and its handsomely designed interior, Next Door Lounge has the potential to be a breakout craft cocktail destination. As with any venue in soft open, aspects of Next Door Lounge are in flux and likely to change after this post goes live. Here’s hoping the management team will let Brooke do his thing and he can truly put his stamp on the cocktail menu.

Next Door Lounge is open Tuesday through Sunday from 5pm to 2am.

Next Door Lounge
1154 N. Highland Ave.
Hollywood, CA
(323) 465-5505
www.nextdoorhollywood.com
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