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A Toast to the Season: Rivera's Fall Cocktail Menu

thirstyinla — Mon, 02 Nov 2009 18:15:02 +0000

Bartender Matt prepares a cocktail from the new Fall Menu.

Last Thursday, Rivera’s Julian Cox unveiled eight new cocktails (of a planned twelve) from his eagerly awaited Fall Menu. To mark the occasion, the new drinks were priced at $5 each, to go with a selection of $7 classics such as the Blood & Sand and Dark & Stormy. Our crew enthusiastically dove into the new menu and were duly impressed with Julian’s offerings. As always, his use of seasonal ingredients and inventive flavor profiles consistently surprised and delighted our palates.

Picking a favorite from the new list is next to impossible, but standouts include the Autumn Sour, the Dude Abides, and the New York Flip. All three perfectly captured the essence of the season, from visual appeal to taste.

Below are pics of several cocktails from the new Fall Menu. Needless to say, we can’t wait for the rest!

Scofflaw: rye, dry vermouth, grenadine

The Dude Abides: deconstructed White Russian, pecan tincture

Bee's Nuts: amontillado sherry, rhum agricole, Bärenjäger, pecans

Tony Manzana: fresh apple juice, applejack, honey, ginger

New York Flip: bourbon, port, cream

Not shown:

Autumn Sour – pear infused rye, applejack, lemon, egg white
Intro to Chartreuse – chartreuse, pineapple gomme, lime
Smooth Criminal – blanco tequila, bianco vermouth, grapefruit

Rivera
1050 S. Flower St, #102
Los Angeles, CA 90015
(213) 749-1460
www.riverarestaurant.com

Roy's and Moët Present the Perfect Pairing: Champagne and Sushi Dinner

thirstyinla — Tue, 27 Oct 2009 19:57:35 +0000

On November 10, James Beard award winner Roy Yamaguchi and the legendary House of Moët & Chandon are inviting foodies and bubble lovers alike to experience a singular dining event that showcases the delicious possibilities of pairing sushi and champagne.

The Perfect Pairing: A Decadent Champagne & Sushi Dinner will take place at all mainland locations of Roy’s. Locally, this includes Roy’s in downtown L.A., Woodland Hills, Pasadena, and Anaheim. This sensual culinary event will include three courses of sushi, a Waygu beef entrée, and dessert. Moët champagnes, including Moët Impérial, Moët Rosé Impérial, Moët Nectar Impérial and Moët Grand Vintage 2000, have been specially chosen to complement each course. The evening will begin with the Moët & Chandon Impérial “POG” Cocktail, a passion fruit, orange and guava mimosa.

Menu courses and champagne pairings for the dinner are below. Reservations are required, event times vary by location.

The Perfect Pairing: A Decadent Champagne & Sushi Dinner
Tuesday, November 10, 2009
Seating at 6:30pm (downtown L.A. only; varies by location)
$75 per person plus tax & gratuity, includes Moët & Chandon champagnes
Reservations required

Roy’s Los Angeles
800 South Figueroa Street
Los Angeles, CA 90017
Reservations: (213) 488-4994

For more information visit: http://www.roysrestaurant.com

The Perfect Pairing: MENU

AMUSE BOUCHE

Seared Salmon Nigiri with Crispy Rice Soy Smoked Almond, Avocado, Orange Yuzu
Moët & Chandon POG Cocktail

FIRST COURSE

Hokkaido Scallop Sashimi Hearts of Palm, Myoga, Yamamomo Peach Jus
Moët & Chandon Impérial

SECOND COURSE

Snapper Carpaccio with Olive Oil Kinome, Sea Urchin, Caviar
Moët & Chandon Grand Vintage 2000

THIRD COURSE

Rare Wagyu Beef Tataki Inspired Lakanilau “Roll” Caramelized Wasabi Pepper Sauce, Truffled Sprouts, Sesame Puree
Moët & Chandon Rosé Impérial

DESSERT

Frozen Peach Cream Poached Fruits, Spiced Nuts, Butterscotch
Moët & Chandon Nectar Impérial

The Wayback Machine: ERA at Campanile

thirstyinla — Thu, 22 Oct 2009 05:54:10 +0000

On Saturday, October 24th, the fourth installment of the ERA series of bi-monthly events will take place at Campanile. The upscale, 1920′s themed parties were previously held at downtown’s historic Oviatt Building, until the need for a larger venue brought ERA to the acclaimed restaurant on La Brea. It’s certainly an appropriate location: Campanile is housed in an historic structure originally built in 1929 for Charlie Chaplin.

ERA features designer Yotam Soloman’s official Fashion Week party; a live performance by recording artist Michelle Shaprow; a special guest set by DJ Lady Sha; and resident DJs Beat Ventriloquists.

From 6pm to 10pm, Campanile will offer a prix fixe dinner (3 courses for $40), as well as its regular menu. To pair with the food, Campanile will serve a specialty 1920′s-era cocktail menu.

As cocktail enthusiasts await the November opening of The Tar Pit (the highly anticipated restaurant/bar from Campanile chef-owner Mark Peel and GM Jay Perrin), ERA may be the perfect glimpse of what’s to come a mile north.

ERA
Saturday, October 24th, 2009
9pm to 2am
Featuring:

Live performance by Michelle Shaprow
Guest set by DJ Lady Sha
Resident DJs Beat Ventriloquists
Yotam Soloman’s Spring-Summer 2010 collection

Tickets: $10 before 11pm, $20 after with RSVP
Free before 10pm with RSVP
Complimentary Hennessy cocktails from 9-10pm

Bottle service: (213) 321-5886
Dinner reservations: (323) 938-1447
RSVP: www.redlightpromotions.com/era. Password is GARBO.
Cocktail attire recommended, 1920’s theme encouraged.

Campanile
624 S. La Brea Ave
Los Angeles, CA 90036
www.campanilerestaurant.com

Lunes Latinos Launches at the Foundry on Melrose

thirstyinla — Mon, 14 Sep 2009 18:21:56 +0000

Beginning September 14, the Foundry on Melrose will expand its hours to Monday night with the launch of Lunes Latinos.

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

Drinks with a View: Rockwell Opens in September

thirstyinla — Fri, 21 Aug 2009 17:18:15 +0000

Rockwell, a multi-level restaurant, bar and outdoor lounge located behind Vermont Restaurant in Los Feliz, is nearly ready for its September launch. Rockwell integrates 6,000 square feet of indoor and outdoor spaces, with dining and lounge areas designed around a 30-foot coral tree. A staircase leads to the upper levels and panoramic views of Los Angeles.

Chef-owner Wayne Elias and Vermont chef Stephane Beaucamp have created a menu focused on seasonal and sustainable items, such as a savory braised short rib and a fried shallots flatbread pizza topped with smoked tomatoes and melted gruyere. Lighter fare includes 7 Pepper Calamari (topped with ginger, cucumber, jalapeno and scallions) and Rockwell Tacos, made with taro root shells, spicy tuna, jicama and avocado.

Specialty cocktails will include the Sazerac Vermont (Rittenhouse rye, Peychaud’s Bitters and a touch of absinthe) and the Anti-Rita, a new school margarita made with silver tequila, VeeV Açaí, acai-blueberry juice, lime and agave nectar. Craft beer fans will find Angel City Vitzen, Santa Cruz Ale Works IPA, and more, along with “Big Beers” like Lost Coast Tangerine Wheat.

Rockwell
Opening September 2009
Located behind Vermont Restaurant
1417 N. Vermont Avenue
Los Angeles, CA 90027

Sipping the Summer During Sunday Supper

thirstyinla — Wed, 12 Aug 2009 22:59:58 +0000

Sunday Suppers at Lucques have become an L.A. dining institution, a guaranteed splendid evening at any time of the year. This past Sunday, to kill some time while waiting for another Comme Ca Block Party to begin, I stopped by Lucques, not knowing it happened to be the 9th Annual All-American Rib Fest. (Lucques staff wearing cowboy outfits and country music standards on the stereo were big hints, but I digress.)

As I sat at the bar, endless platters of BBQ and all the fixin’s were sent out from the kitchen. Had I not been stuffed from an earlier dim sum session, I would’ve gladly participated in the $45 protein extravaganza. Here’s a rundown of the menu:

St. Louis style pork ribs
Braised beef back ribs
Spicy lamb spare ribs
“Too-hot-to-handle” chicken wings

~~~

Cole slaw & baked beans
Long-cooked collard greens
Buttered corn-on-the-cob
Watermelon and lime salad
Grilled cornbread & wonder bread

~~~

Warm peach and blackberry crisp with vanilla ice cream

To wash all of this glorious food down, Lucques offered two special lemonades, one with brandy and the other with Jack Daniel’s. Both seemed to be very popular on Sunday. The only thing missing was a “wafer-thin mint” at the end of the meal.

A Lucques Standard: the Maker's Ruby.

While everyone indulged their inner carnivore, I quickly scanned the cocktail list and decided on one of the Lucques Standards, a Maker’s Ruby:

Maker’s Mark bourbon
fresh Fitzgerald Ruby Diamond nectarines
a splash of Bundaberg ginger beer

The Maker’s Ruby was excellent, tangy and perfectly refreshing for a late Sunday afternoon. I’m sure it would’ve made an excellent compliment to all of the smoke and spice.

Other Standards include the Lucques Gimlet (Hangar One vodka with fresh lime juice and mint) and the Green Hound (Chopin vodka, cucumber and grapefruit juice, garnished with mint).

Owner/chef Suzanne Goin is renowned for her seasonal menus, so it’s no surprise that the drinks at Lucques reflect that same commitment to freshness and quality. With that in mind I next ordered from the Seasonal Cocktail list, the Fragola Balsamico:

Miller’s gin
strawberries
Cointreau
balsamic reduction

Summer in a glass: the Fragola Balsamico.

If you’ve ever wanted to sip summer in a chilled glass, the Fragola is the cocktail for you. The Miller’s botanical notes are dominated by the upfront, fresh strawberry aroma and flavor, anchored by the bitter orange of the Cointreau and enhanced by the balsamic reduction. The Fragola’s brilliant red hue makes for an easy conversation starter.

The other Seasonal option was the Black on Black: Leblon cachaça with blackberry compote, thyme, black salt rim.

With summer winding down, now is the time to savor the best of the season. At Lucques, that means more than just what’s on your plate; you’ll taste it in your cocktails as well.

Lucques
8474 Melrose Ave
West Hollywood, CA 90069
(323) 655-6277
www.lucques.com

Comme Ca Throws a Block Party

thirstyinla — Tue, 14 Jul 2009 17:04:58 +0000

The Block Party guest of honor.

The AF 69.

Last Sunday, Comme Ça hosted a special “Block” Party to celebrate the start of its Bastille Week festivities. For this occasion, the restaurant featured a special menu with $5 cocktails and $7 appetizers. To chill their drinks, bartenders chipped ice from a huge 200 lb. block strategically placed on the bar. By the time my fellow imbibers Scot and Ku arrived, a lively Sunday afternoon crowd had filled the bar area, while the bartenders quickly chiseled away to keep pace with drink orders.

First up for me was the AF 69, made with Martin Miller’s gin, Cointreau, honey and lemon verbena. According to the L.A. Times, the AF 69 was named after the daily Air France flight from L.A. to Paris. It’s a cocktail worthy of its transatlantic name: the Martin Miller’s floral notes were very prominent, balanced nicely by the bitter orange of the Cointreau and the sharp fragrance of the lemon verbena.

The Mr. Rogers.

Scot chose the Mr. Rogers, made with Matusalem Platino rum, thyme, apricots, Angostura bitters, and grapefruit peel. We all thought it was a solid cocktail, but of the three Block Party drinks it was probably our least favorite. It was certainly an enjoyable drink, it just wasn’t one that was at the level of the other two.

Ku opted for The Girl From La Cienega, made with Three Olives vodka, cachaca, house made blueberry syrup, lime and basil. Colorful, refreshing and delicious, the Girl was hands down our favorite of the three Block Party drinks. The Girl’s refreshing flavors worked marvelously together and she’ll no doubt be very popular this summer.

Our fave: The Girl from La Cienega.

The bar area was too congested for us to stand around and enjoy our cocktails, so we were seated in one of the dining rooms, all the better to refresh our drinks. We didn’t try any of the Block Party apps, but instead ordered up a large steak tartare (Coleman Ranch beef, capers, and cornichons), delicious as always.

A chip off the old 200 lb. ice block.

We closed out with another round over at the bar, which by this time had cleared up a bit. The ice block was now a mere shadow of its former self, but the chips continued to fly as drink orders rolled in. The Block Party was a fun way to spend a warm Sunday afternoon, and a great kick off for Comme Ça’s Bastille Week.

Don’t worry if you missed the Block Party; Comme Ça continues the festivities with a $40 prix fixe “Quatorze Juillet” dinner. Available through July 18, this special Bastille Day menu features three courses, the Block Party cocktails, and special wines for New Wine Bastille Day. Vive la France!

Comme Ça
8479 Melrose Ave.
West Hollywood, CA 90069
(323) 782-1104
www.commecarestaurant.com

Recapping Rivera's Summer Cocktails Launch Party

thirstyinla — Thu, 09 Jul 2009 20:52:15 +0000

Love Stoned

Last Friday, Julian Cox debuted his eagerly awaited Summer Cocktail Menu at Rivera. To mark the occasion, cocktails that night were just $5, a great way to sample Julian’s latest creations for a fraction of the normal cost. When I arrived, the bar area was packed with a thirsty crowd, and Julian and his crew were kept busy mixing drinks for appreciative guests.

I started with the Love Stoned, made with rye, Bing cherries, lemon, orgeat syrup, and plumberry tincture. This delicious cocktail is so good it’s dangerous: the fruit forward profile is anchored by the orgeat syrup’s pronounced almond flavor and the plumberry’s floral notes. Julian’s choice to present the cocktail with a basil garnish enhances the flavor mix as well as pleases the eye. The Love Stoned is tasty enough to rival his signature Rivera creation, the Blood Sugar Sex Magic, which I previously thought was untouchable as far as the Rivera menu was concerned.

Qweens Park Swizzle

For Round Two I ordered the Qweens Park Swizzle, made with rum, mint, Angostura and Peychaud’s Bitters. The flavors are pretty straightforward, but its colorful, layered presentation as an über snowcone takes it to another level. This drink is tailor made to be enjoyed outside on Rivera’s Flower Street patio.

I finished the night with a Bensenhurst: rye, Carpano Antica, Cynar, and Maraschino, served up. While I really enjoyed this cocktail, its strong, smoky profile was probably better suited as a starter, rather than as my last drink of the night. That said, its complex mix of flavors work well together, the bitterness of the Cynar offset by the rich, chocolate flavor of the Antica and the cherry/almond notes of the Maraschino.

As always, Julian has hit it out of the park with his summer menu. I can’t wait to dive into other libations like the Peruvian Daisy and the 19th Century. Due to the seasonality of their ingredients, most of the summer cocktails won’t be available in a few months; do yourself a favor and get down to Rivera before you miss some of the best drinks in town.

Bensenhurst

Rivera
1050 S. Flower St, #102
Los Angeles, CA 90015
(213) 749-1460
www.riverarestaurant.com

Cocktails Carry Their Weight at 8oz Burger Bar

thirstyinla — Wed, 08 Jul 2009 06:13:10 +0000

The other night my good friend and fellow imbiber Scot was having one of those days, and in need of a drink. He was also in need of food, so I suggested we meet at Govind Armstrong’s 8oz Burger Bar. He arrived first and began exploring the cocktail menu. I’ll let Scot recap his first two drinks, both 8oz Signatures:

Lavender Mojito (Bacardi rum, fresh lime juice, lavender, mint, soda) – “This was a nice twist on a classic summer cocktail. The lavender all but removed the traditional mojito’s tartness and gave the drink a smooth flavor. The mint, lime and lavender combined with just enough soda to give it a nice carbonated fizz; a dangerous drink that’s easy to knock back in a heartbeat or two.”

Blackberry Collins (Vodka or Plymouth Gin, muddled blackberries, fresh lemon juice, soda water) – “I’m a sucker for a bit of fruit in my drinks and this seemed a refreshing twist on a classic so I gave it a shot. I was disappointed when the bartender poured the entire drink from a pitcher; no mixing at all. I asked him about this and he explained that the Blackberry Collins was their most popular drink, so they keep plenty on hand during the busy hours. The punch-style prep didn’t take anything away from the drink’s flavor. It’s very fruit-forward and overshadowed any bitterness you’d normally expect from the gin or vodka in a Collins.”

When I arrived I was surprised at the busy and lively scene, compared to the quiet lunch I experienced previously. “Lively” is putting it mildly; the cacophony puts the noise at Comme Ça to shame. I was also glad to see a well thought out, reasonably priced cocktail menu. I found Scot at the crowded bar and, picking from the Classics section, started with a Whiskey Sour (bourbon, fresh lemon juice, “a touch of sweetness”). The vigorous shake assured its frothiness and made for a perfect, refreshing beginning to my session. Scot reloaded with another Signature cocktail:

Basil Elderflower Daiquiri (Bacardi rum, elderflower liqueur, fresh lime juice, white cranberry juice, fresh basil, served up) – “This cocktail has a lot of flavors mixing through it; cranberry and lime dominate while there’s just a kick of basil. I really missed the elderflower, though. I think it could have used a touch more Elderflower to cut the tartness of the cranberry and lime. I preferred this least of the three drinks I had at the bar.”

A perfectly crafted Manhattan.

At this point we were finally seated. I went with another Classic, a Manhattan made with rye whiskey, sweet vermouth, and bitters. It was excellent, perfectly balanced and one of the best I’ve had in some time. On our server’s suggestion, Scot ordered another Signature:

Cherry Vodka Sour (cherry vodka, cranberry juice, homemade grenadine, fresh lemon juice) – “I’ve never returned a drink before, but there was no possible way to drink what amounted to a liquefied Jolly Rancher. The hostess and waitress were very accommodating and switched this out for a new drink with absolutely no fuss.”

Scot ordered the Short Rib Grilled Cheese (onion marmalade, bel paese cheese, all sorts of awesome) and the Truffled Potato Skins (didn’t taste the truffle, but still really good). Since he was doing most of the dining, I gave him my Telegraph White Ale, and he gave me his replacement cocktail, the very tasty Rum Salernum. Sadly neither of us could recall the ingredients, perhaps foreshadowing the shenanigans to follow at Roger Room…

8oz. Burger Bar
7661 Melrose Ave
Los Angeles, CA 90046
(323) 852-0008
www.8ozburgerbar.com

July 3: Rivera Summer Cocktails Launch Party

thirstyinla — Wed, 01 Jul 2009 05:04:35 +0000

The Bramble officially debuts this Friday.

You know you’re doing something right as a mixologist when peers like Erick Castro (of San Francisco’s acclaimed Bourbon & Branch) stop in for a drink and give you props. Such is the case with Rivera Restaurant’s Julian Cox, who has received praise from all the local media (e.g. the LA Weekly) and was just name checked in the August issue of Wine & Spirits Magazine (“The New Tequiliers”).

Julian has been putting the final touches on his new summer cocktail menu, and last Saturday he surprised us with a sneak preview of two of his latest creations. I sampled The Bramble (gin, lemon, simple syrup, muddled blackberries), while my friend was presented with The 1050 Special (VeeV Açaí, lemon, muddled raspberries). Both cocktails were refreshing, flavorful, and ready-made for the dog days of summer. As we enjoyed our drinks, Julian described The Love Stone, another summer cocktail made with rye, fresh cherries, and a plumberry tincture. In all, he expects to add 15 new cocktails, with around 5 holdovers from the previous menu. Julian revealed that John Sedlar is also working on new Rivera menu items, as well as the debut of a raw bar, charcuterie, and cheese plates.

The 1050 Special, also new for the summer.

Rivera’s summer cocktail menu officially debuts this Friday, July 3rd. Guests will be able to order the new drinks when Rivera opens for dinner, but starting at 9pm Julian will be hosting a launch party, featuring $5 cocktails and a special bar menu. Summer cocktailing and Latin fusion cuisine, can’t think of a better way to kick off Independence Weekend!

Summer Cocktails Launch Party
Friday, July 3, 2009
9pm-close

Rivera Restaurant
1050 S. Flower St. #102
Los Angeles, CA 90015
213-749-1460
www.riverarestaurant.com