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

Patio Season Mai Tai

For the Patio Season Happy Hour, the Foundry pairs themed cocktails with lounge menu appetizers, plus a selection of specialty cocktails. Best of all, with your first cocktail order (half price from 6-9pm), you get a FREE cocktail flight of three samples of that night’s themed cocktails. Each night will be a different theme and spirit (bourbon, whiskey, or absinthe), and the lounge menu pairings will change as well. There’s also live music in the lounge; it’s jazz most nights, but last night was Bluesy Tuesday, featuring the marvelous Barry “Big B” Brenner. How Delta heavy were Barry’s blues? As Chef Eric put it, Barry’s beard has got blues songs in it.

To kick things off, I ordered the Patio Season Mai Tai from the Specialty Cocktails list. Made with Gosling’s Rum, Amaretto, and tropical juices, the refreshing cocktail was a great way to begin a relaxing evening. The Mai Tai even came with a paper umbrella, much to Greenspan’s teasing delight and Dan’s bemusement.

The flight, L to R: the Ramblin' Rose, the Debutante, and the Tennessee Peach.

For the flight, Dan put together three 2 oz. pours of the Bluesy Cocktails: the Ramblin’ Rose (Woodchuck Amber Cider, gin, bitters, watermelon), the Tennessee Peach (Jack Daniels, peach nectar, ginger), and the Debutante (Chambord, champagne, raspberries, lemonade). Since I was his first Patio Season customer, Dan gave me an extra sample, the Bourbon St. Trollop (Southern Comfort, Chambord, ginger, citrus). They all have their strengths, but if I had to pick just one, I’d go with the Ramblin’ Rose; it’s the cocktail that will evoke many a memory of BBQs back home.

Bluesy Food: fried chicken & waffles.

This being Bluesy Tuesday, the lounge menu featured Greenspan’s outstanding comfort food with his modern American twist: I had the buttermilk fried chicken with goat cheese waffles, and fried green tomatoes with cornmeal crust. Chef also plated up the chorizo chili; it’s an off-menu item, but do ask for it, it’s amazing. Other Bluesy Food items included a pork belly sandwich, grits, greens, and cornbread pudding. The cocktail flight threesome and three food items made for lots of possible food/drink combinations. Should I try the Trollop with the chili? Or maybe the Debutante with the fried chicken? Discovering what goes with what made for a fun, leisurely experience that solo diners and groups alike will enjoy.

The Billy Parks

I revisited the Specialty Cocktails menu and ordered a Billy Parks: Hendrick’s Gin, fresh cucumber, chili, and Lillet Blanc. It’s an excellent cocktail: the Hendrick’s unique flavor profile (it’s made from cucumbers, rose petals and juniper) is enhanced by the cucumber juice, the citrus of the Lillet Blanc, and a hint of spicy finish. Quite different from the Mai Tai, but just as ready-made for the summertime.

At this point, my barmate (a member of the Foundry team, hanging out) insisted I try a bite of the Patio Season Burger, a fantastic creation done with cheddar, Hawaiian bread, and summer condiments. Friends, if (like me) you are on a perpetual Great Burger Hunt, this is a must-try. My White Castle-sized sample only hinted at its greatness, and don’t even get me started on how tasty the onion rings looked.

With Barry’s first set over, I took that as my cue and reluctantly headed out. As I said earlier, everyone at the Foundry made me feel like I’ve been going there from Day One; without a doubt, consider me a Patio Season regular.

Patio Season Happy Hour
6-9pm
Tuesday-Friday
The Foundry on Melrose
7465 Melrose Ave.
(323) 651-0915
www.thefoundryonmelrose.com

I would be remiss if I didn’t mention the Wavemaker rope bracelets that Dan was giving out. Made for Oceana by Nautica, the bracelets celebrate World Oceans Day, which takes place on June 8. For more info, please visit the Oceana website.