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

Mezzanine Bar at Picca | Photo: Picca

Cox’s most recent launch was at Picca Peru, Chef Ricardo Zarate‘s new restaurant in the Townhouse on Pico. Picca is celebrating this weekend’s opening of its upstairs Mezzanine Bar with The $25 Treat: choose three items from the causa sushi or anticucho menu, paired with a cocktail or glass of wine, Monday-Thursday 9pm-12am, and Friday and Saturday 9:30pm-12am. (Special available in the Mezzanine Bar only.)

Picca Peru
9575 W. Pico Blvd.
Los Angeles, CA 90035
(310) 277-0133
www.piccaperu.com

Last Friday, Playa was the setting for the debut of Cox’s Summer Cocktail Menu, along with new summer items from Chef John Sedlar, including Gazpacho Fission, Thai Tamalli and Mussels Meltdown. For night owls, Playa has launched a Dos y Uno special that includes a choice of two maize cakes and a cocktail or glass of wine for $22, from 10pm to close.

Playa
7360 Beverly Blvd.
Los Angeles, CA 90036
(323) 933-5300
www.playarivera.com

This week, Cox is back at the restaurant where he first flew solo, when he debuts his Summer Cocktail Menu at Rivera on Tuesday, August 2nd. As with Cox’s previous Rivera menu launches, the new drinks will be specially priced at $9 for one night only.

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

But wait, there’s more: in September, Sotto (downstairs from Picca in the Townhouse on Pico) will be launching an Aperitivo and Digestivo Hour (an early and late night happy hour) along with Cox’s Late Summer Cocktail menu.

Sotto
9575 W. Pico Blvd.
Los Angeles, CA 90035
(310) 277-0133
www.sottorestaurant.com

Related posts:

1. October 8: Rivera Fall Cocktail Menu Launch Part 2
2. Recapping Rivera's Summer Cocktails Launch Party
3. July 3: Rivera Summer Cocktails Launch Party

Food & Wine Cocktails 2011

The cocktail recipes are once again organized into chapters focused on a particular spirit. John Coltharp (The Tasting Kitchen) heads the Whiskey chapter, dipping into a few recipes from his Seven Grand repertoire as well as more recent creations. Standouts include the Scotch-based August Collins, the Presbyterian’s Aversion (with rye, Averna amaro and ginger syrup), and the Descanso Beach Smash, inspired by a 2008 trip to Catalina Island.

The book opens with a “Cocktail Clinic,” which includes how-to’s, a list of Essential Spirits, a glassware and bar tools guide, and new features like the Beginner’s Cocktail Guide and Cocktail Trends (in: salted cocktails, vinegar; out: housemade bitters and meaty drinks). Also new for 2011 is a collection of Chef’s Cocktails, a nod to the increasingly blurry line between chefs and bartenders in high end restaurants. David Lentz (The Hungry Cat Hollywood) and mixologist Jeremy Allen contribute the Four on the Floor, so named for its four equally-proportioned ingredients and the duo’s love of muscle cars.

As always, F&W features Party Food recipes to serve with the cocktails. Look for the Sichuan chile-fueled Numb Nuts by Lukshon chef Sang Yoon, and the Creamy Onion Dip from Vinny Dotolo and Jon Shook of Animal.

In the book’s directory of the Top 100 American Bars, New York leads the way with seventeen bars, followed by Los Angeles and San Francisco with twelve bars each. Unlike some of the L.A. bars listed in Esquire magazine’s latest compilation of the Best Bars in America, I can recommend all of F&W’s picks:

• 1886
• Copa d’Oro
• The Edison
• La Descarga
• Las Perlas
• Musso & Frank Grill
• Rivera
• Roger Room
• Seven Grand
• The Tasting Kitchen
• Tiki-Ti
• The Varnish

To its credit, Cocktails 2011 travels down the 5 to include a few bars from San Diego: Craft & Commerce, El Dorado and Noble Experiment. On the downside, F&W (like Esquire) neglected to list Seal Beach’s beloved 320 Main. It’s time to start the campaign for 2012 right now, who’s with me?

Food & Wine Cocktails 2011

• Paperback: 224 pages
• Publisher: Food & Wine
• Retail price: $14.95
• www.foodandwine.com

Related posts:

1. 10 Los Angeles Bars in Food & Wine's Top 100
2. Los Angeles Magazine – Best New Bars 2009
3. So Long 2011, and Thanks for All the Fish!

"Hulk smash!"

Cox had been talking up his Hulk el Increible for some time, so I knew I had to start the session with it. Demonstrating the axiom that great minds drink alike, my friend Amy was already sipping her own Hulk when I arrived. The Hulk is made with blanco tequila, micro cilantro, Green Chartreuse, tomatillo and “Hellfire” bitters. It’s a green monster of a drink, balanced between the agave and the funky Chartreuse, with Cox’s house bitters bringing home the heat.

Hellfire bitters: tastes like burning.

I took Cox up on his offer to taste the Hellfire bitters, which he had made with various peppers and molasses. Cox calls his bitters the “gamma rays” that power the Hulk; one drop is enough to turn anyone into a raging beast.

Spring Fashioned

Amy’s second drink was the Spring Fashioned: reposado tequila, agave nectar, Amaretto and bitters. Cox worked his magic to create an excellent Old Fashioned riff that even whiskey purists will appreciate.

The Hurt Locker: “It’s the bomb!”

My second round was The Hurt Locker: bourbon, lemon balm, Cardamaro and orange bitters. Another winner, elevated by the amaro’s distinct nutty, spicy character.

Carroll Gardens

Medrano Cobbler | Photo: Kristina Howald

Amy finished with a classic Hemingway Daiquiri, made with Rhum Agricole, fresh grapefruit, lime, maraschino liqueur. My final drink was the Carroll Gardens: rye whiskey, Carpano Antica, Nardini Amaro, maraschino liqueur and lemon peel. Created by Death & Company bartender Joaquin Simo and named after his Brooklyn neighborhood, the Carroll Gardens is a drink with some heft. The bitter, mint and anise notes of the amaro gives the cocktail its backbone.

Other spring cocktails from the Late Night Menu Launch:

• The Improved Alabama Cocktail: bourbon, fresh lemon and orange juices, orgeat
• Oaxacan Rose: mezcal, Amontillado Sherry, lavender bitters, rose water
• Fish House Punch – Two Ways: Venezuelan or Jamaican Rum, cognac, fresh lemon, créme de pêche, soda, lemon peel
• Rosé Perez: cachaça, rosé wine, lime, sugar, egg white, Peychaud’s bitters
• Medrano Cobbler: Amontillado Sherry, Amer, cinnamon bark demerara, crushed ice

The entire Spring Cocktail Menu (at regular prices) will be available starting tonight, with Cox once again behind the bar. There’s no rest for the weary, though; Cox is debuting a new Playa menu next week with a Rivera-style launch. Then there’s one more project to work on before he and fiancée Kristina Howald finally take their much-delayed trip to Europe, which Cox won at The Classic & Vintage End of the Road Show during last year’s Manhattan Cocktail Classic.

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

Related posts:

1. A Toast to the Season: Rivera's Fall Cocktail Menu
2. October 8: Rivera Fall Cocktail Menu Launch Part 2
3. March 25: Rivera Spring Cocktails Launch Party

Brian Summers (L) and Julian Cox are fired up for Playa's opening night.

Anticipation is hitting a fever pitch this week for Playa, the new venture from Rivera chef John Sedlar opening on Friday, February 11th. Foodies are salivating at the prospect of exploring Sedlar’s “Urban Latin Cuisine,” while cocktail enthusiasts are ready to sip the latest creations from Julian Cox, the acclaimed mixologist and 2010 StarChefs Rising Star. At a special sneak preview event last night, friends and family were among the first to sample Sedlar’s menu, selected cocktails, and glasses from sommelier Ben Broidy’s 130-bottle wine list.

From the cuisine to its spacious, earth-toned interior, Playa is meant to capture “the spirit of L.A.’s open-air, laid-back, coastal lifestyle.” Unlike Rivera’s hidden-in-plain-sight facade, Playa features showcase windows that will surely tempt rush hour drivers to pull over and see what’s happening on the south side of Beverly Blvd.

Playa's signature chandeliers evoke tumbleweeds, sea urchins, and possibly tribbles.

When you enter the soaring, double height space (formerly home to Grace), the first thing you’ll notice are the striking, fibrous chandeliers, which evoke tumbleweeds from Sedlar’s hometown of Santa Fe.

Be still my heart: the Great Wall of Liquor.

Off to the right is a sight that will thrill many an imbiber: a wall of liquor that reaches to the ceiling, featuring a library-style ladder for those hard to reach bottles. A secondary wall with top shelf (literally) spirits is likewise accessed by the ladder. Visual appeal aside, it will be interesting to see how this design plays out on busy nights.

The bar shares an open area with a station where maize cakes are made to order, while beyond is the glassed-in kitchen. Cox has assembled a formidable bartender team, with several that will be familiar to regular guests of Test Kitchen, Library Bar, La Descarga or Tar Pit.

A Oaxacan the Clouds

As final preparations for the preview wrapped up, I settled into a corner of the bar with Christopher Day (Dr. by Day), who will be working the Playa bar a few times a week and was lending a hand to set up for the event. I started with Davidson Fernie’s A Oaxacan the Clouds: Del Maguey Mezcal Vida, lemon juice, agave nectar, garnished with roasted cherry tomatoes and fried sage, topped with a sprinkle of kosher salt and Piment d’Espelette.

As luck would have it, my first cocktail at Playa was made by Jonathan Kleinbart, an old friend from SF who was previously at Swig. Fernie’s creation was the ideal introduction to Playa: balanced and smoky, with a hint of spice.

A Bespoke Cocktail from Brian Summers, dubbed El Rodeo.

One of the pleasures of drinking at a quality craft cocktail bar is going off-menu for improvised cocktails that are based on a guest’s spirit and flavor preferences. Case in point was the Bespoke Cocktail that Brian Summers made for Day, which was dubbed El Rodeo: Mezcal Vida, lemon, lime, cinnamon tincture, and a house syrup of toasted guajillo and arbol chiles that took Summers over three hours to prepare. One sip of Day’s drink and I had to have one as well. If the ingredients are available, I highly recommend saddling up to Summers’ El Rodeo, especially if you’re a fan of smoky and savory cocktails with a kick. Or have a Playa bartender create something else entirely; you’ll be in good hands.

"What...is your quest?" "I seek The Grail."

I’ll have to revisit The Grail, but the sip I had was intriguing and flavorful: 12-Year Apple Brandy, malbec, pressed apple, Don’s Mix, a splash of Mexican Coke, topped with an apple espuma and garnished with a dehydrated apple chip.

An Andalusian Before: Paso Fino

Next was An Andalusian: 3 Ways, a cocktail made with slightly different ingredients, based on whether it’s ordered before, during or after the meal. Like the cocktail itself, the variations are named after horses: Paso Fino, Palomino and Furioso. All three versions are made with Tequila Ocho Reposado, Cocchi Aperitivo Americano, and Spanish Vermouth. Then come varieties of Sherry: Fino, Amontillado, or East India. Finally, a twist of lemon, Meyer lemon, or grapefruit. The Paso Fino was well-balanced, bright and refreshing; a perfect segue from the bar to the table as we were seated for dinner.

The Playa menu is divided into Cool and Warm (small plates), Big (mains), Sides and Desserts. The Cauliflower (Indian spices, green chiles, chana crisp) is an outstanding Side, while Rivera fans will recognize the popular Tortillas Florales.

A Cool favorite was the Octo-Palm: grilled octopus, palm hearts, scallions, oven-dried cherry tomatoes and oven-dried red onion. Another standout was the Maize Cake Cauliflower x 3, with cauliflower three ways (caramelized, oven-dried, hibiscus-picked), oven-dried jalapeño, and curry. One caveat about this and other maize cake items: they’re excellent, but depending on your appetite and the size of your party, you may want to order several.

The Spice Trade

To go with the Cool dishes, I ordered The Spice Trade: Dos Maderas P.X. (5+5) Double Aged Rum, kaffir lime tincture, lemongrass syrup, and Fever-Tree Bitter Lemon. In flavor and bite The Spice Trade reminds me of a Dark N Stormy, and its tanginess went well with our first plates.

Highlights from the Warm items include the Tamalli Châteaubriand (wild mushroom duxelles dumpling, filet mignon, chipotle béarnaise) and the Arroz con Pato (duck confit, baby vegetable pickles, arroz blanco jus, Fresno chiles, chives, micro cilantro). Two other Maize Cakes were top notch, the Breakfast (63° egg, pan-seared potato, espuma de queso, black trumpet mushrooms, truffle cheese) and the Bombay Taj (pork belly confit, chile-lime jicama, mango pickle, masala, chana crisp, raita espuma).

Of the Big items, the Twice-Seared Duck (garbanzo crème, pepitas, white and black sesame, blood orange olive oil) was particularly memorable. As with the Maize Cakes, the mantra with the mains is quality, not quantity.

Several dishes were beautifully presented as part of an ongoing series that Sedlar calls Reflexiones. The interplay between the artfully designed food and imagery on the plate, the color and symbolism results in visually appealing dishes that are truly almost too pretty to eat. Almost.

An Andalusian During: Palomino

To wind down the meal I had the Palomino, which paired very nicely with the Warm and Big items. The Andalusian variations are more than just high concept; the changes in flavor profile are attuned to the guest experience and invite pairings throughout the evening. I never got to the Furioso, but I’ll be back to work my way through the cycle.

I’m admittedly not a sweet tooth, but there’s no question that I’ll have the superb Luna Mezcal again: chocolate cake, chocolate glaze, mezcal ice cream, caramel popcorn, Spanish peanuts, hibiscus sauce, and blackberry basil sorbet. While the mezcal ice cream was the initial attraction, the delicious sorbet is what will tempt me on my next visit.

The kitchen and bar were on point throughout the preview event, with dishes and cocktails executed to perfection. Diners lingered over their meals, table hopping and sharing recommendations. As the night progressed, the conversations and music grew louder and livelier, all part of a sophisticated dinner party that Angelenos can’t wait to attend.

Playa opens for dinner on Friday, February 11, 2011.

Playa
7360 Beverly Blvd.
Los Angeles, CA 90036
(323) 933-5300
www.playarivera.com

Related posts:

1. It’s a Julian Cox Summer: Cocktail Menu Launch at Rivera, Specials at Picca and Playa
2. Recapping Rivera's Summer Cocktails Launch Party
3. An Evening in Spain: Fig & Olive Opens in Los Angeles

Joining me for the imbibing and dining was Laren of Sweet Blog o’ Mine, who was making her first visit to L.A. After a seemingly endless walk from the parking structure we arrived at Union Station’s beautiful Grand Ticket Concourse, a soaring space that’s normally closed off to the public. Despite the size of the room, a stifling heat lingered throughout the party. The sharply-dressed crowd handled it in stride and kept the bartenders and chefs busy right up to the end.

Cruzan Rum Ace of Spades

Our first stop was the Caña Rum Bar station, where GM Allan Katz, bartender Danielle Crouch and Celebrity Barback Ron Dollete (Lush Angeles) were serving up the Cruzan Rum Ace of Spades, featuring Cruzan 9 Spiced Rum and cacao-infused bitters. Easily my favorite cocktail of the night, a wonderful blend of flavors highlighted by vanilla and chocolate notes.

A sizable dance floor was created for guests to groove to DJ Garth Trinidad (KCRW), but with the heat it took a while before guests felt the need to get down. I think a period band would have made more sense for a “speakeasy” party, but maybe that’s just me. Though I appreciated the spacious event layout, we definitely could have used more two tops. With available tables at a premium, guests had to be a little creative with how they enjoyed their food and drink.

Mmm...Pikesville Classic Manhattan...

Luckily we found the Cool Kids Table, where e*star LA, L.A. & O.C. Foodventures and others were tasting the offerings, comparing notes and offering suggestions. Better yet, they had commandeered a table right by Cole’s Red Car Bar, which was stirring up the Pikesville Classic Manhattan: Pikesville Rye, Dolin Sweet Vermouth, Angostura bitters and a Luxardo maraschino cherry. I loves me a Manhattan, especially with rye and particularly when the spicy and sweet notes are so well-balanced.

Guests snapped up the Plymouth Fitzgeralds as soon as Chris Bostick made them.

Cole’s was naturally set up back-to-back with The Varnish, where Eric Alperin and Chris Bostick were mixing the Plymouth Fitzgerald, a classic gin sour made with Plymouth Gin, fresh lemon juice and sugar, shaken and served up and with a drizzle of Angostura bitters. The bright, tart cocktails were quickly grabbed by thirsty guests as soon as they were mixed.

Rustic Canyon: black mission figs, roasted chestnuts, burrata, saba and toast.

Nearby, Rustic Canyon and Providence were set up next to each other, with very different, delectable tastings. First up was Rustic Canyon, with its healthy-sized serving of black mission figs, roasted chestnuts, burrata, saba and toast.

Providence: hamachi with nuoc cham and beef tendon.

Providence’s hamachi with nuoc cham and beef tendon was subtle and refined, a nice contrast to the hearty Rustic Canyon dish. Not so successful was First & Hope, whose butternut panna cotta was topped with a crab salad so oversalted I couldn’t finish it. Thankfully Neal Fraser (Grace) came to our rescue by serving us his melt-in-your-mouth braised pork and squash flan, with a smoked sage jus. Next to Grace was Lazy Ox Canteen and its bite-sized yellowtail crudo tacos with avocado, crème fraiche and white soy. I also tried Jar’s pork croissant with mustard sauce, but it had a tough act to follow after Grace and Lazy Ox.

Jonathan Gold

Then it was time for a few words from Jonathan Gold, who thanked everyone and encouraged the continued support of Zócalo.

(L to R) Zócalo founder Gregory Rodriguez and his staff: Laura Villalpando, Swati Pandey and Dulce Vasquez.

Gold introduced Zócalo founder Gregory Rodriguez and his staff: Laura Villalpando, Swati Pandey and Dulce Vasquez. By this time the energy (read: booze) had kicked in and the dance floor began to fill.

Rivera's Gazpacho Blanco

But there were still a few more stops to make and tastes to try, starting with Rivera’s Gazpacho Blanco, a shot of pre-Columbian white gazpacho that went down so nicely I had to grab another one to go.

Spiced PaQui Tequila Daisy

A few steps away was Las Perlas, continuing the Latin theme with a Spiced PaQui Tequila Daisy: PaQui Silver Tequila, fresh lime juice, organic agave nectar, fresh juiced jalapenos, basil, and cucumber. The bartender asked us how spicy we wanted them, and she wasn’t messing around when we asked for them to be hot, just how we like ‘em. Seven Grand was serving a selection of Chivas Regal 12-Year Scotch Highballs, but we passed.

Then it was back to where we began the night, and one last Ace of Spades. With the party winding down, we were all dressed up with nowhere to go. A trip to the real Varnish seemed to be in order, and despite being exhausted from jet lag, Laren was a trouper and we headed out into the night.

Related posts:

1. October 9: Jonathan Gold’s Second Annual Union Station Cocktail Party
2. October 10: Jonathan Gold's Union Station Cocktail Party
3. Oliver Jones Named Winner of the 2010 Jimmy Barela Award

Autumn Sour

Last night, Rivera mixologist Julian Cox debuted several of his new cocktails from an impressive fall menu that spans some 20 drinks, including signature creations, classics, and a few salutes to his fellow bartenders. The rest of the fall menu debuts tonight at 10pm.

By the time I arrived for the late night specials, Ron Dollete (Lush Angeles) had nearly finished his Chartreuse Swizzle (Green Chartreuse, fresh pineapple, Velvet Falernum, lime, swizzled). I started with an Autumn Sour: D’Anjou pear-infused rye whiskey, Lairds Applejack, canela syrup and egg white, topped with Angostura bitters. From flavor to texture it’s a wonderfully balanced cocktail, the epitome of “dangerously good.”

Ron went with a Scofflaw for his next round, a classic cocktail made with rye, dry vermouth, fall spiced grenadine and lemon. Our fellow bar patron was enjoying his Oaxacan Rose, a gorgeous cocktail made with mezcal, Amontillado Sherry, rose water, fall grenadine and lavender bitters. I wonder if we can change the name and add it to a certain list of mezcal cocktails…

Phil Collins

Next for Ron was the Phil Collins: Cynar, Oro Blanco grapefruit, agave nectar, aromatics and seltzer. In addition to being an excellent tall drink, it’s a cocktail order most likely to cause random singing at the bar. No thanks to Ron for getting “Sussudio” stuck in my head.

The Tipperary Cocktail: like buttah.

We were then joined by Dylan Ho (Eat Drink & Be Merry), who had sampled from the new menu earlier with his wife Jeni Afuso (Oishii Eats). For this round, Dylan went with his favorite: the Tipperary Cocktail, made with Irish whiskey, Carpano Antica, Green Chartreuse, and lemon essence. As Dylan put it, the Tipperary “tastes like butter.”

Other cocktails that debuted last night:

• Scobeyville (Chad Solomon and Christy Pope) – Lairds Applejack, Dolin Blanc Vermouth, Maraschino liqueur, Campari
• Dem Apples – bourbon, fresh pressed apple juice, Clear Creek Pear Eau de Vie, Allspice Dram, cinnamon tincture
• Vodka Gimlet – choice of lime or berry

Debuting Friday night: the East India.

My final cocktail of the night was a sneak preview from the full menu that debuts on Friday, the East India: Appleton 12-Year, East India Sherry, Ramazzotti and mole bitters. Stirred and served up with no garnish, it’s a deceptively simple cocktail that offers a surprising depth of flavor in each sip.

Rivera Fall Cocktail Menu Launch Part 2
Friday, October 8, 2010
10pm to close
$9 cocktails:

• 3 Monks Buck – Armagnac, Yellow Chartreuse, Benedictine, lemon, Pear Eau de Vie, ginger syrup, topped with soda
• That’ll Do Fig – mezcal, lemon, honey, Crème de Cassis, muddled fig, topped with soda
• 19th Century – Buffalo Trace Bourbon, lemon juice, Crème de Cacao, Carpano Antica
• Siesta – tequila, lime, simple syrup, grapefruit, Campari
• Vote 4 Pedro – rye, Pedro Ximénez Sherry, Aperol, dash Dandelion Bitters
• Baby Daisy (Erick Castro) – London dry gin, Appleton 12-Year, lemon, grenadine, simple syrup, splash of champagne
• Smoke of Scotland (Vincenzo Marianella) – Laphroaig Cask, St. Germain, Dry Vermouth, dash peach bitters
• East India – Appleton 12-Year, East India Sherry, Ramazotti, dash of mole bitters
• Pride of Oaxaca – mezcal, cognac, lemon, honey, Crème de Pêche, topped with champagne
• Maple Leaf – añejo tequila, maple syrup, Carpano Antica, Amontillado Sherry, dash Angostura bitters, dash mole bitters
• Bees Kiss – aged rum, cream, simple syrup
• Uva Mendes – Pisco or Cachaça, lemon, lime, simple syrup, Crème Yvette, bitters and egg white

NOTE: the entire fall cocktail menu will be available tonight, but only the new cocktails listed above will be priced at $9.

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

Related posts:

1. October 12: Drago Centro Fall Cocktail Menu Launch
2. A Toast to the Season: Rivera's Fall Cocktail Menu
3. September 28: Drago Centro Fall Cocktail Menu Launch

1050 Special

Fresh off his Rising Star Mixologist award, Julian Cox has been hard at work creating over a dozen new drinks for Rivera’s spring cocktail menu, debuting tonight. For the launch party, Julian’s new creations will be specially priced at just $6, which should make it easier to make your way through a mouth-watering list that includes the Red Pilot (gin, Aperol, mezcal, maraschino) and the Jugo de Piña (blanco tequila, Thai basil, pineapple, cava float). Myself, I’ll head straight for the Smoked Manhattan, made with rye, Amaro CioCiaro, smoked rosemary, and Angostura.

Here’s tonight’s drink list:

RIVERA SPRING COCKTAIL MENU

• free bird – BOURBON, HOUSE MADE GRENADINE, BASIL, SELTZER
• spring fashion – REPOSADO TEQUILA, AMARETTO, ORANGE ESSENCE
• widow’s kiss – RYE WHISKEY, CALVADOS, YELLOW CHARTREUSE
• purple rain – VODKA, HOUSE-MADE VIOLETTE, GINGER, THAI BASIL, SODA
• sexy thyme – GIN, APEROL, ORGEAT, GOLDEN RASPBERRIES, THYME
• guns n’ lavender – REPOSADO TEQUILA, HONEY, LIME, SELTZER
• smoke on the water – SCOTCH, GINGER, RASPBERRIES, SMOKED SALT
• paper plane – BOURBON, AMARO NONINO, APEROL, LEMON
• jugo de piña – BLANCO TEQUILA, THAI BASIL, PINEAPPLE, CAVA FLOAT
• 1050 special – ACAI LIQUEUR, LEMON, CRUSHED ICE, RASPBERRY FLOAT
• smoked manhattan – RYE, AMARO CIO CIARO, SMOKED ROSEMARY, ANGOSTURA
• red pilot – GIN, APEROL, MEZCAL, MARASCHINO
• strawberry fields – BLANCO TEQUILA, VELVET FALERNUM, STRAWBERRIES, MINT

Rivera Spring Cocktails Launch Party
Thursday, March 25, 2010
9:30pm-close
Special $6 pricing

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

Related posts:

1. July 3: Rivera Summer Cocktails Launch Party
2. Recapping Rivera's Summer Cocktails Launch Party
3. October 8: Rivera Fall Cocktail Menu Launch Part 2

Julian Cox brings the heat with his Barbacoas.

Martin Daraz | Photo: Highland Park

I was invited to the gala by Highland Park (one of the event sponsors), so I was eager to find their booth as soon as I entered the Fairmont courtyard. Julian was set up near the entrance, and he was already busy mixing rounds of his Barbacoa, a Rivera favorite made with Del Maguey Chichicapa mezcal, lemon juice, agave nectar, ginger syrup, chipotle purée, red bell pepper, lime wedges, and garnished with beef jerky. As I enjoyed my smokerrific cocktail, another guest took a sip of his own Barbacoa and pronounced it “the best cocktail I’ve ever had.”

Julian pointed me to the nearby Highland Park booth, where I chatted with Martin Daraz, Highland Park’s US Brand Ambassador. We’d met briefly at the last Seven Grand Whiskey Society event of 2009, when Martin brought bottles of the Highland Park 25-Year and 30 Year Old for us to taste. He mentioned that he was hoping to bring a bottle of the 40-Year in the next couple of months. Getting a chance to sample some Highland Park with someone with the depth of knowledge that Martin possesses was a rare treat. I’ve enjoyed the 12 Year Old before, but this was my first experience with the 18-Year, and I thought it was exceptional. The 12-Year’s familiar notes of smoke, peat, and heather are still present, with the added richness and spice gained from the longer cask maturation. Delicious, velvety smooth, silky sweet…I could go on about the 18-Year. It’s no wonder that F. Paul Facult called it the “Best Spirit in the World” (Spirit Journal, June 2005).

Eric Alperin mixes a round of Highlanders for guests.

Eric was stationed on the other side of the courtyard, next to the stage. There, he was serving the specialty cocktail he created for the gala: the Highlander, made with Highland Park 12 Year Old and Cherry Heering (recipe at the end of this post). It’s a simple, deviously tasty cocktail that went over well with guests.

That's not a spotlight, that's Thomas Keller's celestial aura. | Photo: StarChefs.com

And if the Highlander is good enough for Thomas Keller, well, that pretty much says it all.

Did I mention there was food?

A whole lotta bacon goin' on at the FIG station.

Next to the Highland Park booth was Ray Garcia (FIG) and his Bacon-Wrapped Bacon, a perfectly decadent pairing with the single malt Scotch. The signature FIG dish is a slab of succulent pork belly wrapped in crisp, smoky bacon and served with Sylvetta arugula, Brandywine tomatoes and cocktail avocados. I freely admit I went back for seconds and thirds during the event.

Michael Voltaggio's superb dish featured sous vide Wagyu short rib.

Chef Voltaggio plates his dish.

Michael Voltaggio (The Dining Room at The Langham) displayed the culinary skills that took him all the way to the Top Chef Season Six title. Voltaggio’s wonderful dish of sous vide Wagyu short rib, crispy broccoli floret, cream of dehydrated broccoli, and cheddar tagliatelle was well worth the long queue. The Wagyu was extraordinarily tender, the kind of melt-in-your-mouth slice of beef that carnivores like myself swoon over.

Other standouts:
Rory Herrmann (Bouchon) – veal ribeye with crispy sweetbread and Sauce Perigourdine.
Jason Knibb (Nine Ten, La Jolla) – Jamaican jerk pork belly with Scotch bonnet pepper jelly.
Kuniko Yagi (Sona) – seared foie gras with Okinawa black sugar and green tea mochi.

Then came time for the awards ceremony, and luminaries such as Keller and Neal Fraser spoke about the Rising Stars they mentored, such as Rory Herrmann and Diana Stavaridis, respectively. My favorite chef story came from David Myers, who talked about how Kuniko Yagi was his server when he was dining at Ubon and she happened to talk about her desire to be in the kitchen. Intrigued by her passion and sensing her potential despite her lack of experience, Myers hired her to work at Sona.

David Myers introduces Kuniko Yagi's parents.

The rest, as they say, is history: in three years she rose from an amuse station to sous chef, and six years after she was hired, the former banker is now chef de cuisine at Sona. Yagi’s parents, who had flown in for the event from Japan, were pointed out by Myers to rousing applause.

Jordan Kahn's winning dish: dessert as Abstract Expressionism.

Throughout the event, guests voted for their favorite Rising Star dish, and at the end of the night it was announced that the winning chef was Jordan Kahn, the former pastry chef at XIV. His avant-garde dessert looked like something cooked by Jackson Pollock: a white cube served on a white tile, decorated in Rorschach blots of violet sauce. Breaking through the cube’s white chocolate shell revealed a beet spongecake, cacao fruit, compressed native strawberries and elderflower. It was a remarkable, multifaceted dish filled with flavor, texture and surprises. Exactly the kind of dish you’d expect from a Rising Star.

For more information about StarChefs and the Rising Stars program, visit www.starchefs.com

The Highlander | Photo: StarChefs.com

“The Highlander” by Eric Alperin of The Varnish

½ oz Cherry Heering Liqueur
2 oz Scotch Whisky (Highland Park 12 Year Old)

Stir in a whisky glass over a big rock of ice. Garnish with a lemon twist.

Related posts:

1. All the Booze That’s Fit to Print – January 2010
2. On Oscar Night, Watch the Stars Under the Stars at Big Bar
3. An Epic Night at the 2010 Manhattan Cocktail Classic Gala

An occasional roundup of L.A. cocktail culture in various media.

Just in time for Super Bowl Sunday, LA Times Magazine featured recipes for four classic tiki cocktails, “reimagined for a new generation.” Love the retro-style artwork, too.

On February 11, an LA Times Food article included a profile of Modern Spirits (TRU Vodka, found at some of LA’s best cocktail bars) and the ups and downs of being an artisan distillery.

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Two articles in the much-discussed Los Angeles issue of Saveur (#127, Feb) focused on LA’s cocktail culture:

Drink City is a solid list of cocktail destinations that includes The Edison, Seven Grand, Rivera, Roger Room, and Copa d’Oro. The Varnish wasn’t listed, but was instead mentioned in a sidebar on the Cole’s-Philippe’s French Dip rivalry.

In Spirits of Polynesia, Jeff Berry takes a look at the wonderful Tiki-Ti, affectionately calling the owners “textbook examples of how not to succeed in the bar business.”

Also in the Saveur issue are cocktail recipes for Rivera’s Barbacoa and Tiki-Ti’s Cuba Kola and Puka Punch.

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On Fat Tuesday, The Edison announced that Joe Brooke (named America’s Best Bartender and formerly at Copa d’Oro) would assume the role of Director of Spirits, a position formerly held by Aidan Demerest, now consulting for the cocktail program at the upcoming First & Hope.

The very next day, cocktail enthusiasts were a-Twitter over a Daily Dish post that said that Audrey Saunders had ended her Tar Pit partnership with Mark Peel. According to the LA Times, Peel said that Saunders “did all the training and designing for the original menu, and I think she did a great job. We just came to a parting of the ways.” It was announced that Marcos Tello would head the Tar Pit bar, until word came later that day that he was also leaving. Squid Ink followed up with a confirmation that Marcos had indeed resigned from the Tar Pit to return to The Varnish as well as consult on the aforementioned First & Hope.

Speaking of Squid Ink and First & Hope, Caroline on Crack posted a sneak preview of the forthcoming supper club, scheduled to open in mid-March. The preview also includes a recipe for the Champagne Julep, an upscale take on the classic mint julep.

A week after the dust had settled at the Tar Pit, the LA Times published a review by S. Irene Virbila. Tar Pit got two stars from Miss Irene, who gave it props for the cocktails but thought the kitchen was inconsistent.

On Thursday, February 25th, Alex Day worked his last shift at New York’s renowned Death & Company. What does this have to do with L.A. cocktail culture you ask? Well, according to his interview with the Village Voice, Alex is heading to Los Angeles to open a bar with Death & Co. owner David Kaplan. New York’s loss is L.A.’s gain; stay tuned, friends.

Last week, the LA Weekly published Jonathan Gold’s 99 Things to Eat in L.A. Before You Die, a list that covers everything from “fugu to foie gras, pizza to panuchos.” Best of all, you can also have a great cocktail when you check off a few of these must-eat dishes:

• Rivera’s tortillas
• Musso & Frank’s Welsh rarebit
• Cole’s French Dip
• Akasha’s quinoa with edamame
• Comme Ca’s cheeseburger
• Michael Cimarusti’s squid with piquillo peppers and pig’s ear
• Hungry Cat’s lobster roll

Mezcal and tequila fans have been eagerly anticipating the debut of 213 Downtown’s Las Perlas, and according to blogdowntown, the opening could happen as early as today. The post describes the interior in detail, noting that Ricki Kline is especially happy with how his latest design for 213 turned out.

Related posts:

1. All the Booze That’s Fit to Print – January 2010
2. All the Booze That’s Fit to Print – Fall 2009
3. All the Booze That’s Fit to Print – March 2011